The Content of Phenolic Compounds in Leaf Tissues of Aesculus glabra and Aesculus parviflora Walt.

In plants, flavonoids play an important role in biological processes. They are involved in UV-scavenging, fertility and disease resistance. Therefore, in this study, we attempted to quantify and characterize phenolic compounds in Aesculus parviflora Walt. leaves and Aesculus glabra leaves partly suffering from attack by a leaf mining insect (C. ohridella). A total of 28 phenolic compounds belonging to the hydroxycinnamic acid, flavan-3-ols and flavonol groups were identified and quantified in Aesculus parviflora and A. glabra leaf extracts. Significantly decreased concentrations of some phenolic compounds, especially of flavan-3-ols, were observed in infected leaves compared to the non-infected ones. Additionally, a higher content of polymeric procyanidins in leaves of Aesculus parviflora than in Aesculus glabra may explain their greater resistance to C. ohridella insects

Chemical Characteristics of Ethanol and Water Extracts of Black Alder (Alnus glutinosa L.) Acorns and Their Antibacterial, Anti-Fungal and Antitumor Properties

The aim of this study was to identify polyphenolic compounds contained in ethanol and water extracts of black alder (Alnus glutinosa L.) acorns and evaluate their anti-cancer and antimicrobial effects. The significant anti-cancer potential on the human skin epidermoid carcinoma cell line A431 and the human epithelial cell line A549 derived from lung carcinoma tissue was observed. Aqueous and ethanolic extracts of alder acorns inhibited the growth of mainly Gram-positive microorganisms (Staphylococcus aureus, Bacillus subtilis, Streptococcus mutans) and yeast-like fungi (Candida albicans, Candida glabrata), as well as Gram-negative (Escherichia coli, Citrobacter freundii, Proteus mirabilis, Pseudomonas aeruginosa) strains. The identification of polyphenols was carried out using an ACQUITY UPLC-PDA-MS system. The extracts were composed of 29 compounds belonging to phenolic acids, flavonols, ellagitannins and ellagic acid derivatives. Ellagitannins were identified as the predominant phenolics in ethanol and aqueous extract (2171.90 and 1593.13 mg/100 g DM, respectively) The results may explain the use of A. glutinosa extracts in folk medicine

A micelle mediated extraction as a new method of obtaining the infusion of Bidens tripartita

In this paper, the extracts of three-part beggarticks (Bidens tripartita) were prepared using ultrasonic assisted micelle-mediated extraction method (UAMME). Different kind of surfactants and WPC (whey protein concentrate) were applied. In the B. tripartita extracts twenty polyphenols were identified by UPLC-DAD-MS. Both aqueous and UAMME extracts mainly contained chlorogenic acid, caftaric acid and its derivatives as well as luteolin 7-O-glucoside. The luteolin was extracted with Rokanol B2 and Triton X-100. Furthermore, antioxidative properties of the extracts were analyzed with two methods: reactions with di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH) reagent and Follin's method. The DPPH radical scavenging by micellar extracts was in general comparable with the antioxidant activity of conventional extracts. The most active was sample with Tego Care CG90, reducing about 73% of the radical. Obtained results confirmed that the UAMME might be an alternative method, to the liquid-liquid or solid-liquid extraction, of obtaining specified extracts rich in active compounds. Selecting a suitable surfactant may thus provide the expected composition of the extract

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Isotonic drinks, fortified with microencapsulated maltodextrin and inulin isoflavone extract, were evaluated by organoleptic assessment and color measurement on the CIE L*a*b scale, then they were subjected to in vitro digestion. Changes of concentrations of isoflavones released during digestion of drinks and their ability to neutralize free radicals (ABTS) were determined. The effect of microencapsulation and storage on isoflavone content in isotonic drinks was also evaluated. In the organoleptic evaluation, beverages without additives and beverages fortified with microencapsulated extract were evaluated as better than a beverage with pure extract. Microencapsulation largely eliminated the unpleasant taste and odor of isoflavones and masked their color. Before digestion, isotonic drinks contained 29.07–43.17 μg of isoflavones in 1 ml. Microencapsulated isoflavones were released gradually during simulated digestion. The highest recovery of these compounds was observed for glycoside and malonylate derivatives of daidzein. Daidzin and genistin with encapsulation showed bioavailability of 0.02%–0.07%. The use of inulin as a carrier increased the stability of microcapsules during the storage of isotonic beverages. Microencapsulated of isoflavones from soybeans can increase the health benefits of conventional beverages available on the market

UPLC-PDA-Q/TOF-MS Profile of Polyphenolic Compounds of Liqueurs from Rose Petals (Rosa rugosa)

Polyphenolic compounds, as a secondary metabolite of plants, possess great nutritional and pharmacological potential. Herein, we applied the green analytical method to study the nutrient profile of Rosa rugosa petals and liqueurs manufactured from them. Using the fast and validated ultra performance liquid chromatography-photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method, we confirm the presence of the following compounds: phenolic acids, flavonols, flavan-3-ols and hydrolisable tannins (gallotannins and ellagitannins). R. rugosa petals contains up to 2175.43 mg polyphenols per 100 g fresh weight, therein 1517.01 mg ellagitannins per 100 g fresh weight. Liqueurs, traditionally manufactured from said petals using a conventional extraction method (maceration), also contain polyphenols in significant amounts (from 72% to 96% corresponding to percentage of theoretical polyphenol content in the used petals), therein ellagitannins amount to 69.7% on average. We confirmed that traditional maceration, most common for the isolation of polyphenols, is still suitable for the food industry due to its using aqueous ethanol, a common bio-solvent, easily available in high purity and completely biodegradable. Therefore R. rugosa used as a food may be considered as an ellagitannin-rich plant of economic importance. Manufactured rose liqueurs were stable and kept all their properties during the whole period of aging

Profile of the Phenolic Compounds of Rosa rugosa

Rosa rugosa petals are a rich source of phenolic compounds, which determined their antioxidant properties. The aim of this study was to determine the polyphenolic composition of not processed petals of Rosa rugosa collected from the commodity crops and to determine the variability of the contained therein polyphenols between harvesting seasons. Twenty polyphenols were identified by UPLC-ESI-MS. The main fraction of polyphenols was ellagitannins, which are 69 to 74% of the total polyphenols of the petals. In the petals of Rosa rugosa, four anthocyanins have been identified: cyanidin 3,5-di-O-glucoside, peonidin 3-O-sophoroside, peonidin 3,5-di-O-glucoside, and peonidin 3-O-glucoside, of which the predominant peonidin 3,5-di-O-glucoside represented approx. 85% of all the determined anthocyanin compounds. It was found that the petals of Rosa rugosa are a valuable source of bioactive compounds and can be considered as a healthy valuable resource