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chlorogenic acid

Ivana Generalić Mekinić, Ivica Blažević, Ivana Mudnić, Franko Burčul, Mia Grga, Danijela Skroza, Iva Jerčić, Ivica Ljubenkov, Mladen Boban, Mladen Miloš, Višnja Katalinić
Sea fennel, a rediscovered star of the coastal cuisine, has been investigated for its phytochemical profile and biological potential. Sea fennel flowers, stems and leaves were analyzed for essential oils (EOs) isolated by hydrodistillation, as well as non-volatiles obtained by ethanolic extraction. Limonene were found to be a dominant compound in EOs and ethanolic extracts; ranging from 57.5-74.2 % and 0.7-8.1 mg/g dry plant material, respectively. In addition total phenolic content was determined for ethanolic extracts...
July 2016: Journal of Food Science and Technology
Saravanan Shanmugam, John Prakash Baby, Rahul Chandran, Sajeesh Thankarajan, Parimelazhagan Thangaraj
The present study was aimed to evaluate the nutritional, antioxidant properties and inhibition of the key enzyme such as α-amylase and α-glucosidase from the fruits of Maesa indica. The results revealed that M. indica fruits possess an enormous amount of protein (45.68 mg/g), carbohydrates (25.12 mg/g) and mineral elements. The acetone extract were capable of hunting radicals by providing electrons and break chain reaction, especially in ABTS(·+) (3719.23 µmol TE/g extract), OH(·) (66.50 %) and NO(·) (81...
July 2016: Journal of Food Science and Technology
Dadasaheb D Wadikar, Prakash E Patki
The herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported...
July 2016: Journal of Food Science and Technology
Cheng-Yong Feng, Wei-Wei Wang, Jian-Fei Ye, Shan-Shan Li, Qian Wu, Dan-Dan Yin, Bing Li, Yan-Jun Xu, Liang-Sheng Wang
Vaccinium glaucoalbum, a perennial evergreen shrub, is naturally distributed in high-altitude areas. In this study, the composition and content of polyphenolic compounds in the fruit and leaf of V. glaucoalbum were characterized. In total, 24 chemical compounds were detected and identified by HPLC-DAD and HPLC-ESI-MS(2). Among all the compounds determined, 15 were anthocyanins and detected in fruit, 5 were flavonols and monitored in leaf, and 4 were chlorogenic acids and found in both fruit and leaf. The total anthocyanin content (TAC) of fruit (682mg/100gFW) was the highest among wild Vaccinium berries in China which have been investigated for now, and the total flavonol content of leaf was 2764mg/100gFW...
March 15, 2017: Food Chemistry
Xiuju Wang, Loong-Tak Lim
Two CO2 formation pathways (chlorogenic acid (CGA) degradation and Maillard reaction) during coffee roasting were investigated. CGA is shown not a major contributor to CO2 formation, as heating of this compound under typical roasting conditions did not release a large quantity of CO2. However, heating of a CGA moiety, caffeic acid, resulted in high yield of CO2 (>98%), suggesting that CGA hydrolysis could be the rate limiting step for CO2 formation from CGA. A large amount of CO2 was detected from glycine-sucrose model system under coffee roasting conditions, implying the importance of Maillard reactions in CO2 formation...
March 15, 2017: Food Chemistry
Lingyan Tao, Qing Zhang, Yongjiang Wu, Xuesong Liu
In this study, a fast and effective high-performance liquid chromatography method was developed to obtain a fingerprint chromatogram and quantitative analysis simultaneously of four indexes including gallic acid, chlorogenic acid, albiflorin and paeoniflorin of the traditional Chinese medicine Moluodan Concentrated Pill. The method was performed by using a Waters X-bridge C18 reversed phase column on an Agilent 1200S high-performance liquid chromatography system coupled with diode array detection. The mobile phase of the high-performance liquid chromatography method was composed of 20 mmol...
October 19, 2016: Journal of Separation Science
Emmanuel Anyachukwu Irondi, Samson Olalekan Agboola, Ganiyu Oboh, Aline Augusti Boligon
AIM: To evaluate the phenolics composition and inhibitory effect of the leaves extracts of Ocimum basilicum and Ocimum gratissimum on two key enzymes (pancreatic lipase [PL] and angiotensin 1-converting enzyme [ACE]) involved in obesity and hypertension in vitro. MATERIALS AND METHODS: The phenolics (flavonoids and phenolic acids) were quantified using high-performance liquid chromatography coupled with diode array detection. PL and ACE inhibitory effects; DPPH* and ABTS*(+) scavenging activities of the extracts were tested using spectrophotometric methods...
September 2016: Journal of Intercultural Ethnopharmacology
V Paunovic, M Kosic, S Djordjevic, A Zugic, N Djalinac, U Gasic, V Trajkovic, J Harhaji-Trajkovic
Marrubium vulgare is a European medicinal plant with numerous beneficial effects on human health. The aim of the study was to isolate the plant ethanolic extract (MVE) and to investigate its anti-melanoma and anti-glioma effects. MVE was prepared by the modified pharmacopoeial percolation method and characterized by UHPLC-LTQ OrbiTrap MS. MVE dose-dependently reduced viability of melanoma (B16) and glioma (U251) cells, but not peripheral blood mononuclear cells. It arrested cell cycle in S+G2/M phase, which was associated with the activation of MAP kinase p38 and up-regulation of antiproliferative genes p53, p21 and p27...
September 30, 2016: Cellular and Molecular Biology
Shuxun Liu, Shaoyang Wang, Guanshen Yuan, Xiaoyu Ouyang, Yaran Liu, Baoqing Zhu, Bolin Zhang
This study investigated the evolution of phenolic compounds of bog bilberry syrup wine during a bottle-aging process, and further estimated the oak chip treatment on the wine color alteration. The wine was macerated with oak chips (2 or 5 g/L under light or medium toasting level) for 20 d and then bottle-aged for 6 mo. Results showed that the oak chip treatment significantly increased the content of phenolic compounds and enhanced the copigmented anthocyanin level before aging. It also resulted in an increase on a(*) and C(*) but a decrease on L(*) , b(*) , and H(*) of the wine...
October 18, 2016: Journal of Food Science
Gema Flores, Gracia Patricia Blanch, María Luisa Ruiz Del Castillo
BACKGROUND: The nutritional effects of both table olives and olive oil are attributed not only to their fatty acids but also to antioxidant phenolics such as phenolic acids. Delays in oil processing usually result in undesirable oxidation and hydrolysis processes leading to formation of free fatty acids. These alterations create the need to process oil immediately after olive harvest. However, phenolic content decreases drastically during olive storage resulting in lower quality oil. In the present study we propose postharvest methyl jasmonate treatment as a mean to avoid changes in fatty acid composition and losses of phenolic acids during olive storage...
October 18, 2016: Journal of the Science of Food and Agriculture
Ganiyu Oboh, Omodesola O Ogunruku, Sunday I Oyeleye, Tosin A Olasehinde, Ayokunle O Ademosun, Aline Augusti Boligon
This study investigated the inhibitory effects of phenolic-rich extracts from Clerodendrum volubile leaves on cholinergic [acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)] and monoaminergic [monoamine oxidase (MAO)] enzymes' activities and pro-oxidants [Fe(2+) and quinolinic acid-(QA)] induced lipid peroxidation in rats brain homogenates in vitro. Free phenolic extracts (FPE) and bound phenolic extracts (BPE) were obtained via solvent extraction, and the total phenol and flavonoid contents were evaluated...
October 18, 2016: Journal of Dietary Supplements
Hubert Antolak, Agata Czyzowska, Dorota Kregiel
The aim of the study was to evaluate the activity of high-polyphenolic black currant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) juices against bacterial strains Asaia lannensis and Asaia bogorensis isolated as spoilage of commercial soft drinks. The composition of fruit juices was evaluated using chromatographic techniques HPLC and LC-MS. The adhesion to glass, polystyrene, and polyethylene terephthalate in two different culture media was evaluated by luminometry and the plate count method. The major anthocyanins in the V...
2016: BioMed Research International
Dariusz Nowak, Michał Gośliński, Artur Szwengiel
BACKGROUND: A diet rich in fruit, vegetables and juices is associated with health benefit and reduced risk of certain civilization diseases. Antioxidant properties depend mainly on the total content of polyphenols and their composition. The aim of this study was to perform a multidimensional comparative analysis of phenolic compounds of organic juices with high antioxidant capacity (chokeberry, elderberry, cranberry, pomegranate). RESULTS: All the analyzed juices were a rich source of phenolic compounds...
October 14, 2016: Journal of the Science of Food and Agriculture
Naiara Stefanello, Roberta Schmatz, Luciane Belmonte Pereira, Andréia Machado Cardoso, Sabina Passamonti, Rosélia Maria Spanevello, Gustavo Thomé, Giovanna Medeiros Tavares de Oliveira, Luiza Wilges Kist, Maurício Reis Bogo, Vera Maria Morsch, Maria Rosa Chitolina Schetinger
We evaluated the effect of chlorogenic acid (CGA), caffeine (CA) and coffee (CF) on components of the purinergic system from the cerebral cortex and platelets of streptozotocin-induced diabetic rats. Animals were divided into eight groups: control animals treated with (I) water (WT), (II) CGA (5 mg/kg), (III) CA (15 mg/kg) and (IV) CF (0.5 g/kg), and diabetic animals treated with (V) WT, (VI) CGA (5 mg/kg), (VII) CA (15 mg/kg) and (VIII) CF (0.5 g/kg). Our results showed an increase (173%) in adenosine monophosphate (AMP) hydrolysis in the cerebral cortex of diabetic rats...
September 22, 2016: Journal of Nutritional Biochemistry
Efficient N Ncube, Paul A Steenkamp, Ntakadzeni E Madala, Ian A Dubery
Centella asiatica is a perrenial herb that grows in tropical regions with numerous medicinal properties mostly attributed to the presence of pentacyclic triterpenoids. Interestingly, this plant also possess a significant amount of phenylpropanoid-derived chlorogenic acids (CGAs) that have recently been reported to confer neuroprotective properties. In a biotechnological attempt to increase the biosynthesis of CGA-derivatives in cultured Centella cells, acibenzolar-S-methyl was applied as a xenobiotic inducer in combination with quinic acid and shikimic acid as precursor molecules...
2016: Frontiers in Plant Science
Andrea Moglia, Alberto Acquadro, Kaouthar Eljounaidi, Anna M Milani, Cecilia Cagliero, Patrizia Rubiolo, Andrea Genre, Katarina Cankar, Jules Beekwilder, Cinzia Comino
Globe artichoke (Cynara cardunculus L. var. scolymus) is a rich source of compounds promoting human health (phytonutrients), among them caffeoylquinic acids (CQAs), mainly represented by chlorogenic acid (CGA), and dicaffeoylquinic acids (diCQAs). The enzymes involved in their biosynthesis belong to the large family of BAHD acyltransferases. Following a survey of the globe artichoke genome, we identified 69 BAHD proteins carrying the catalytic site (HXXXD). Their phylogenetic analysis together with another 43 proteins, from 21 species, representative of the BAHD family, highlighted their grouping in seven major clades...
2016: Frontiers in Plant Science
Karin Kraehenbuehl, Nicole Page-Zoerkler, Olivier Mauroux, Karin Gartenmann, Imre Blank, Rachid Bel-Rhlid
Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigated an approach to decompose these lactones in a selective way without affecting the positive coffee attributes developed during roasting. A model system composed of (3-caffeoylquinic acid lactone (3-CQAL), 4- caffeoyl quinic acid lactone (4-CQAL), and 4-feruloylquinic acid lactone (4-FQAL)) was used for the screening of enzymes before treatment of the coffee extracts...
March 1, 2017: Food Chemistry
Diane de La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
The reaction of nitrite with different amino acids containing secondary amino groups was tested under simulated in-vitro conditions of the digestive tract. After treatment, tryptophan was the only amino acid that exhibited specific UV absorbance of nitrosamines at 335nm, supporting the assumption that it is the main source of endogenous nitrosamines. The combined effect of pH (from 2 to 6.5) and nitrite (from 0.1 to 20mM) was analyzed and the mechanisms and kinetic laws of tryptophan N-nitrosation were determined...
March 1, 2017: Food Chemistry
Amber Furrer, Dennis P Cladis, Anne Kurilich, Ramesh Manoharan, Mario G Ferruzzi
Reported content and process stability of phenolics in potato products is inconsistent. Changes in phenolic content of select varieties through fresh and industrial preparation/reconstitution were assessed. Total chlorogenic acids (CQAs) ranged from 43 to 953mg/100g dw and were more concentrated in pigmented compared to white/yellow-fleshed potatoes. Anthocyanin (ANC) content ranged from 18.6 to 22.9mg/100g dw and were mainly present in the flesh of pigmented potatoes. Retention of phenolics through commercial processing ranged from 49 to 85% for pigmented varieties and 32-55% for white/yellow...
March 1, 2017: Food Chemistry
Yuqian Zhang, Xiumin Fu, Feiyan Wang, Ziyin Yang
Plants synthesize specialized metabolites which possess extremely important ecological functions including direct defense, indirect defense, and signaling. The optimal defense theory (ODT) proposes that defensive metabolites are preferentially allocated to the tissues with high fitness value or in locations that are easily injured. In our present study, using the model plant Nicotiana benthamiana, we found that direct defense of N. benthamiana against Spodoptera litura (Fabricius) larvae showed spatial differences in the sites producing defensive chemicals...
November 2016: Plant Science: An International Journal of Experimental Plant Biology
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