Antioxidant activity and phenolic profile of selected organic and conventional honeys from Poland

Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin-Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance

An online NP-HPLC-DPPH method for the determination of the antioxidant activity of condensed polyphenols in cocoa

In PressUnroasted cocoa beans are rich in monomeric flavanols and particularly epicatechin-based proanthocyanidin oligomers, with the latter making up to 60% of the total polyphenol content. Although the antioxidant activity of cocoa polyphenols is well known, it is still a challenging analytical field, especially, when it comes to the determination of condensed polyphenols and the evaluation of their single contribution to the overall activity. Therefore, an online NP-HPLC-DPPH assay was developed to separate the homologous series of condensed polyphenols for assessing their antioxidant capacity in relation to their degree of polymerization (DP), simultaneously. In this context, normal-phase chromatography allows separation of polyphenols based on their degree of polymerization. This study showed that an unroasted cocoa extract contains condensed polyphenols with a DP of up to 10 monomer units. By means of the online post-column derivatisation with 2,2-diphenyl-1-picrylhydrazyl (DPPH), the antioxidant capacity of the separated condensed polyphenols was assessed. It could be shown that, with the exception of the dimers, the contribution to the total antioxidant activity decreased from monomers to decamers. However, from the single proanthocyanidins identified, nonameric and decameric proanthocyanidins were found to have the highest values for the antioxidant capacity. The degree of polymerization associated with each molecular weight fraction was further confirmed using electrospray ionization mass spectrometry coupled with reverse-phase liquid chromatography. The online NP-HPLC-DPPH method can be used as qualitative and quantitative analysis of condensed proanthocyanidins and the simultaneous elucidation of the biological activity of proanthocyanidins in complex mixtures

Characterization of phenolic compounds and their contribution to sensory properties of olive oil

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sensory properties and phenolic compound composition. Nineteen phenolic compounds have been determined and correlated with sensory data. In all olive oil samples, oleocanthal and oleacein were the most abundant phenolic compounds, with average amounts of 77.9 mg/kg and 41.8 mg/kg, respectively. The highest correlation coefficient between a sensory descriptor and the phenolic compounds was found for the bitter taste sensation and the total phenolic content with r = 0.72 and in particular, for 3,4-DHPEA-EA, with r = 0.57. Intensity plots were assessed for the three main sensory descriptors fruitiness, bitterness, pungency, and for the quality factor harmony, which is associated with the degree of ripeness aroma of olive oil. Positive correlations for the aroma descriptors freshly cut grass, leaves, and nuts, and the phenolic compounds were especially observed for oleoside 11-methylester and vanillic acid. The present study provides a comprehensive database of phenolic compounds in olive oils from six different varieties and seven countries

Exercise Increases the Plasma Antioxidant Capacity of Adolescent Athletes

Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.Background: The reactive oxygen species produced as a result of exercise might exceed an individual’s antioxidant defence system. Various endogenous antioxidants are elevated in adult athletes, resulting in an improved antioxidant capacity. However, little is known about antioxidant defence in adolescents. The purpose of this study was to examine presumed adaptations of antioxidant capacity in exercising adolescents. Methods: Trolox-equivalent antioxidant capacity (TEAC), uric acid and nutritional antioxidants were measured in the plasma of 91 male and 98 female athletes (mean age 15.9 ± 2.0 years) and compared to those of 18 male and 22 female sedentary controls (mean age 16.3 ± 2.1 years). Antioxidant intake was calculated using 4-day dietary records. Results: Neither male nor female athletes showed differences in α-tocopherol, β-carotene or ascorbate intake compared to controls. Plasma levels of α-tocopherol and carotenoids in athletes and controls did not differ either. Nevertheless, athletes of both sexes had higher TEAC values than their respective controls (male athletes 1.48 ± 0.22 mmol/l vs. male controls 1.23 ± 0.19 mmol/l, female athletes 1.47 ± 0.20 mmol/l vs. female controls 1.15 ± 0.04 mmol/l, p < 0.05). Conclusions: Regular exercise enhances antioxidant capacity in adolescent athletes, independently of their dietary antioxidant intake, which indicates activity-related adaptations

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.DFG, 414044773, Open Access Publizieren 2021 - 2022 / Technische Universität Berli

Nitrogen monoxide as dopant for enhanced selectivity of isomeric monoterpenes in drift tube ion mobility spectrometry with 3H ionization

The ion mobility spectra of the isomeric monoterpenes α-pinene, β-pinene, myrcene, and limonene in drift tube ion mobility spectrometry (IMS) with 3H radioactive ionization are highly similar and difficult to distinguish. The aim of this work was to enhance the selectivity of IMS by the addition of nitrogen monoxide (NO) as dopant and to investigate the underlying changes in ion formation responsible for the modified ion signals observed in the ion mobility spectra. Even though 3H-based-IMS systems have been used in hyphenation with gas chromatography (GC) for profiling of volatile organic compounds (VOCs), the investigation of ion formation still remains challenging and was exemplified by the investigated monoterpenes. Nonetheless, the formation of monomeric, dimeric, and trimeric ion clusters could be tentatively confirmed by a mass-to-mobility correlation and the highly similar pattern of ion signals in the monomer region was attributed to isomerization mechanisms potentially occurring after proton transfer reactions. The addition of NO as dopant could finally lead to the formation of additional product ions and increased the selectivity of IMS for the investigated monoterpenes as confirmed by principal component analysis (PCA). The discrimination of monoterpenes in the volatile profile is highly relevant in the quality control of hops and was given as the example for application. The results indicate that additional product ions were obtained by the formation of NO+ adduct ions, next to hydride abstraction, charge transfer, or fragmentation reactions. This approach can potentially leverage selectivity issues in VOC profiling of complex matrices, such as food matrices or raw materials in combination with chemometric pattern recognition techniques