Antioxidant activities and polyphenolic contents of three selected Micromeria species from Croatia

Antioxidant activities of three selected Micromeria species growing in Croatia (M. croatica, M. juliana and M. thymifolia) were evaluated using five different antioxidant assays, in comparison with plant polyphenolic constituents and reference antioxidants. All studied ethanolic extracts exhibited considerable activity to scavenge DPPH and hydroxyl free radicals, reducing power, iron chelating ability and total antioxidant capacity in the order: M. croatica > M. juliana > M. thymifolia. Total polyphenol (9.69-13.66%), phenolic acid (5.26-6.84%), flavonoid (0.01-0.09%) and tannin (3.07-6.48%) contents in dried plant samples were determined spectrophotometrically. A strong positive correlation between antioxidant activities and contents of phenolic acids and tannins was found, indicating their responsibility for effectiveness of tested plants. Our findings established Micromeria species as a rich source of antioxidant polyphenols, especially the endemic M. croatica.     

Predicting how polyphenol antioxidants prevent DNA damage by binding to iron

Prevention of oxidative DNA damage due to hydroxyl radical is important for the prevention and treatment of disease. Because of their widely recognized antioxidant ability, 12 polyphenolic compounds were assayed by gel electrophoresis to directly quantify the inhibition of DNA damage by polyphenols with Fe(2+) and H2O2. All of the polyphenol compounds have IC50 values ranging from 1-59 microM and inhibit 100% of DNA damage at 50-500 microM concentrations. Gel electrophoresis results with iron(II)EDTA and UV-vis spectroscopy experiments confirm that binding of the polyphenol to iron is essential for antioxidant activity. Furthermore, antioxidant potency of polyphenol compounds correlates to the pKa of the first phenolic hydrogen, representing the first predictive model of antioxidant potency based on metal-binding. Understanding this iron-coordination mechanism for polyphenol antioxidant activity will aid in the design of more-potent antioxidants to treat and prevent diseases caused by oxidative stress, and help develop structure-activity relationships for these compounds.     

Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.     

Quantification of Antioxidant Properties in Popular Leaf and Bottled Tea by High-performance Liquid Chromatography (HPLC), Spectrophotometry,and Voltammetry

Polyphenols in plants such as tea may offer many health benefits. The leaf and bottled teas available on the market today are advertised with a strong emphasis on their antioxidant properties. In this study, we have quantified the total polyphenol, flavonoid, and theaflavin concentrations by simple colorimetric methods, measured the reactivity of polyphenols using direct and indirect oxidation methods, and identified specific polyphenols present using high-performance liquid chromatography in a variety of commercially available teas. We find that, per given volume, freshly brewed teas are richer in polyphenols and reactivity by a factor five or more compared to bottled teas. Within the brewed and bottled categories, white and green teas are richer in antioxidants than oolong and black teas although the differences are less than a factor of two. We also find that the presence of additives causes changes in antioxidant properties such as an enhancement in Cranberry Orange tea and a reduction in Earl Grey tea. Since we verified our results using several overlapping techniques, we are able to evaluate the analytical tools commonly used in antioxidant studies. We find that the Folin–Ciocalteu method of quantifying polyphenols is a good indicator of the relative antioxidant reactivity of teas.     

Anti-oxidative action of resveratrol: Implications for human health

Resveratrol, the red-wine polyphenol, is intensively studied polyphenols for its pleiotropic biological effects. A plethora of health beneficial effects of this stilbene has been reported including cardio-protective, neuro-protective, anti-cancer, anti-diabetic and interesting anti-aging. Though it has been proposed that these effects of resveratrol arise from its capacity to interact with multiple molecular targets involved in diverse intracellular pathways including activation of sirtuins, the antioxidant property of this compound is the most described one to attribute its diverse health beneficial effects. In the present review we have explained the biological activities of resveratrol with the latest laboratory evidences towards its antioxidant effects.     

胶原纤维固化黑荆树单宁吸附V(V)的研究

研究了胶原纤维固化黑荆树单宁对V(V)的吸附。采用不同温度、pH值等条件进行吸附研究,并进一步探讨了固化黑荆树单宁的吸附动力学和吸附柱动力学及其吸附机理。结果表明,该材料对V(V)的吸附平衡符合Freund lich方程,温度对吸附平衡的影响不明显;吸附动力学可用拟二级速度方程来描述,该材料同时具有良好的柱动力学特性;V(V)的吸附过程可能存在三个反应,即V(V)与吸附剂之间发生氧化还原反应生成V(IV),V(IV)和-COOH之间发生离子交换反应,以及V(IV)与单宁的邻位羟基发生螯合。     

Voltammetric evaluation of the antioxidant capacity of tea on electrodes modified with multi-walled carbon nanotubes

The characteristics of the voltammograms of tea polyphenols on a glassy carbon electrode modified with multi-walled carbon nanotubes (MCNT-GCE) were evaluated. With the use of atomic force microscopy, it was found that MCNTs are oriented as rows 0.8–1.0 μm wide with alternating hills to 586 nm in height. Polyphenols other than of tannin are reversibly oxidized at the first step. Corresponding electrode reaction schemes are proposed. A voltammetric procedure for the estimation of the antioxidant capacity (AOC) of tea based on the oxidation of its polyphenol compounds was developed. The voltammograms of tea exhibited clearly defined peaks and oxidation steps whose potentials depend on the type of tea. The area of oxidation peaks was chosen as the parameter that characterizes antioxidant properties. The AOC of tea was expressed in terms of catechin equivalents per 100 mL of a beverage. 27 tea samples were analyzed. It was found that the AOC of green tea is 79% higher than that of black tea (290 ± 40 and 54 ± 22 mg/100 mL, respectively, P < 0.05). The AOC of oolong tea (70 ± 5 mg/100 mL) is considerably lower than that of green tea and statistically insignificantly higher than that of black tea. The AOC of white tea is comparable with the AOC of green tea (255 ± 11 and 290 ± 40 mg/100 mL, respectively, P > 0.05).     

Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review

Active women or women of reproductive age (15–49 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aims to provide insights about the functional food role to increase iron absorption in active women and the potency of pulse probiotic superfood development in dry matrices. Results showed that the beneficial effect of iron status is significantly improved by the synergic work between probiotic and prebiotic. Furthermore, chickpeas and lentils are good sources of prebiotic and the consumption of pulses are related with 21st century people’s intention to eat healthy food. There are wide possibilities to develop functional food products incorporated with probiotics to improve iron status in active woman.     

羟基磷灰石／胶原／植物多酚复合材料的研究

以原花色素、茶多酚等植物多酚为交联剂,采用低温原位合成法制备羟基磷灰石/胶原/植物多酚(HA/COL/PP)复合材料。对材料的形貌、热稳定性、溶胀性质进行了表征。结果表明,植物多酚的加入使复合材料中各成分结合更紧密,增加了复合材料的热稳定性,降低了复合材料的溶胀度。比较研究表明,添加原花色素对上述性能的改善更有效。为了考察加入植物多酚后复合材料的生物活性,分别对羟基磷灰石/胶原/原花色素(HA/COL/PA)、羟基磷灰石/胶原/茶多酚(HA/COL/TP)复合材料进行了体外矿化能力研究,观察到两种材料的表面都形成了新的矿化沉积层,说明加入了植物多酚不影响复合材料的体外矿化能力。因而,羟基磷灰石/胶原/植物多酚复合材料是一种有潜力的骨替代材料。     

Electrogenerated bromine as a coulometric reagent for the estimation of the bioavailability of polyphenols

A method is proposed for the estimation of the bioavailability of polyphenols using electrogenerated bromine as a coulometric titrant. The titration of model solutions of casein and bovine serum albumin (BSA) shows that casein does not interact with electrogenerated bromine, while BSA reacts with the titrant in the ratio 1: 63. The proteins bind rutin and quercetin (from 14 to 90%) at a high rate and thus reduce the bioavailability of polyphenols. The concentration of free polyphenol is reduced with an increase in the concentration of protein in the mixture. The total antioxidant capacity (AOC) of tea is determined. Green tea is shown to possess higher AOC than the black one because of the partial oxidation of polyphenols to respective thearubigins and theaflavins at the fermentation step in the production of green tea. The total AOC of tea drops from 7 to 85%, in proportion to the increase in the amount of milk in the mixture. Milk proteins bind tea polyphenols into complexes because of intermolecular interactions and thus reduce their bioavailability. The observed effect of milk is independent of the brand of black tea. The degree of reduction of the total AOC of tea in going from one tea to another remains virtually constant.     

Capillary electrophoresis methods for the determination of covalent polyphenol–protein complexes

The bioactivities and bioavailability of plant polyphenols including proanthocyanidins and other catechin derivatives may be affected by covalent reaction between polyphenol and proteins. Both processing conditions and gastrointestinal conditions may promote formation of covalent complexes for polyphenol-rich foods and beverages such as wine. Little is known about covalent reactions between proteins and tannin, because suitable methods for quantitating covalent complexes have not been developed. We established capillary electrophoresis methods that can be used to distinguish free protein from covalently bound protein-polyphenol complexes and to monitor polyphenol oxidation products. The methods are developed using the model protein bovine serum albumin and the representative polyphenol (-)epigallocatechin gallate. By pairing capillaries with different diameters with appropriate alkaline borate buffers, we are able to optimize resolution of either the protein-polyphenol complexes or the polyphenol oxidation products. This analytical method, coupled with purification of the covalent complexes by diethylaminoethyl cellulose chromatography, should facilitate characterization of covalent complexes in polyphenol-rich foods and beverages such as wine.     

Capillary electrophoresis methods for the determination of covalent polyphenol–protein complexes

The bioactivities and bioavailability of plant polyphenols including proanthocyanidins and other catechin derivatives may be affected by covalent reaction between polyphenol and proteins. Both processing conditions and gastrointestinal conditions may promote formation of covalent complexes for polyphenol-rich foods and beverages such as wine. Little is known about covalent reactions between proteins and tannin, because suitable methods for quantitating covalent complexes have not been developed. We established capillary electrophoresis methods that can be used to distinguish free protein from covalently bound protein–polyphenol complexes and to monitor polyphenol oxidation products. The methods are developed using the model protein bovine serum albumin and the representative polyphenol (−)epigallocatechin gallate. By pairing capillaries with different diameters with appropriate alkaline borate buffers, we are able to optimize resolution of either the protein–polyphenol complexes or the polyphenol oxidation products. This analytical method, coupled with purification of the covalent complexes by diethylaminoethyl cellulose chromatography, should facilitate characterization of covalent complexes in polyphenol-rich foods and beverages such as wine.     

Molecular level comparison of water extractives of maple and oak with negative and positive ion ESI FT‐ICR mass spectrometry

Soluble extractives in wood function to protect living trees from destructive agents and also contribute to wood color and fragrance. Some extractive components have biological activities with medical applications. They also play important roles in wood processing and related applications. To increase the knowledge of wood chemistry, maple and oak were extracted by water. Ultraviolet/visible (UV/vis) spectroscopy indicated the presence of a phenolic compound, resorcinol, in maple extractives having higher molecular mass and more aromatic components than oak extractives. Negative and positive electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry (ESI FT‐ICR‐MS) identified thousands of formulas in the two samples in the m/z range of 200 to 800. They mainly fall into the lignin‐like, carbohydrate‐like, and tannin‐like compound categories. The top 25 peaks (ie, formulas) with the highest relative magnitude in negative ESI represented nearly 50% of the summed total spectral magnitude of all formulas assigned in the maple and oak extractives. Furthermore, the base peak (ie, most abundant peak) accounted for about 14% of the total abundance in each wood sample. Literature comparisons identified 17 of 20 formulas in the top five peaks of the four spectra as specific bioactive compounds in trees and other plants, implying the potential to explore utilization of maple and oak extractives for functional and medicinal applications. The various profiling of the top 25 peaks from the two samples also suggested the possible application of FT‐ICR‐MS for detecting chemical markers useful in profiling and identification of wood types and sources.     

Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes

A wide variety of polyphenols are reported to have considerable antioxidant and skin photoprotective effects, although the mechanisms of action are not fully known. Environmentally friendly and inexpensive sources of natural bioactive compounds, such as olive mill wastewater (OMWW), the by-product of olive-oil processing, can be considered an economic source of bioactive polyphenols, with a range of biological activities, useful as chemotherapeutic or cosmeceutical agents. Green strategies, such as the process based on membrane technologies, allow to recover active polyphenols from this complex matrix. This study aims to evaluate the antioxidant, pro-oxidant, and photoprotective effects, including the underlying action mechanism(s), of the ultra-filtered (UF) OMWW fractions, in order to substantiate their use as natural cosmeceutical ingredient. Six chemically characterized UF-OMWW fractions, from Italian and Greek olive cultivar processing, were investigated for their antioxidant activities, measured by Trolox Equivalent Antioxidant Capacity (TEAC), LDL oxidation inhibition, and ROS-quenching ability in UVA-irradiated HEKa (Human Epidermal Keratinocytes adult) cultures. The photoprotective properties of UF-OMWW were assayed as a pro-oxidant-mediated pro-apoptotic effect on the UVA-damaged HEKa cells, which can be potentially involved in the carcinogenesis process. All the UF-OMWW fractions exerted an effective antioxidant activity in vitro and in cells when administered together with UV-radiation on HEKa. A pro-oxidative and pro-apoptotic effect on the UVA-damaged HEKa cells were observed, suggesting some protective actions of polyphenol fraction on keratinocyte cell cultures.     

Ultrasound-assisted extraction of Cordyceps cicadae polyphenols: Optimization,LC-MS characterization,antioxidant and DNA damage protection activity evaluation

In this study, ultrasound-assisted extraction of polyphenols from C. cicadae was optimized by response surface methodology (RSM). The optimized conditions were determined as extraction time of 39 min, liquid-to-solid ratio of 1:29 g/mL, extraction temperature of 69 °C and ethanol concentration of 55% with a yield of 21.9 mg gallic acid equivalent/g dry weight. Four resins were used for polyphenol purification. D101 resin had the highest ratio of adsorption and was further applied in polyphenol purification test. A total of 19 different phenolic compounds were identified by LC-MS, including 12 phenolic acids and 7 organic acids. In addition, C. cicadae polyphenols displayed higher antioxidant activity in vitro and anti-aging activity of C. elegans in vivo. Lastly, C. cicadae polyphenols showed the potential to protect DNA from oxidative damage. Overall, our results suggest that polyphenols from C. cicadae may be considered as novel sources of anti-oxidation, anti-aging and recommended as reagents to protect DNA from oxidative damage in food and pharmaceutical industries.     

Hydrothermal Synthesis of Metal–Polyphenol Coordination Crystals and Their Derived Metal/N‐doped Carbon Composites for Oxygen Electrocatalysis

Cobalt (or iron)–polyphenol coordination polymers with crystalline frameworks are synthesized for the first time. The crystalline framework is formed by the assembly of metal ions and polyphenol followed by oxidative self‐polymerization of the organic ligands (polyphenol) during hydrothermal treatment in alkaline condition. As a result, such coordination crystals are even partly stable in strong acid (such as 2 m HCl). The metal (Co or Fe)‐natural abundant polyphenol (tannin) coordination crystals are a renewable source for the fabrication of metal/carbon composites as a nonprecious‐metal catalyst, which show high catalytic performance for both oxygen reduction reaction and oxygen evolution reaction. Such excellent performance makes metal–polyphenol coordination crystals an efficient precursor to fabricate low‐cost catalysts for the large‐scale application of fuel cells and metal–air batteries.     

Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea,Rosemary, Clove,and Oregano

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.     

Optimization of microwave‐assisted extraction for anthocyanins,polyphenols, and antioxidants from raspberry (Rubus Coreanus Miq.) using response surface methodology

Anthocyanins (Acys), polyphenols, and antioxidants were extracted from raspberry (Rubus Coreanus Miq.) using a highly efficient microwave‐assisted extraction technique. Different solvents, including methanol, ethanol, and acetone, were tested. The colors of the extracts varied from light yellow to purple red or dark red. SEM and other nutrient analyses verified that ethanol was the most favorable medium for the microwave‐assisted extraction of raspberry due to its high output and low toxicity. Effects of process parameters, including microwave power, irradiation time, and solvent concentration, were investigated through response surface methodology. Canonical analysis estimated that the highest total Acys content, total polyphenols content, and antioxidant activity of raspberry were 17.93 mg cyanidin‐3‐O‐glucoside equivalents per gram dry weight, 38.57 mg gallic acid equivalents per gram dry weight, and 81.24%, respectively. The polyphenol compositions of raspberry extract were identified by HPLC with diode array detection, and nine kinds of polyphenols were identified and quantified, revealing that chlorogenic acid, syringic acid, and rutin are the major polyphenols contained in raspberry fruits. Compared with other fruits and vegetables, raspberry contains higher Acy and polyphenol contents with stronger antioxidant activity, suggesting that raspberry fruits are a good source of natural food colorants and antioxidants.     

Polyphenol Content and Antioxidant Activity of Merlot and Shiraz Wine

The total polyphenol content, antocyanins, proantoacyanidins, and some phenols were determined in fifteen red wine samples of the same vintage from single-blended Merlot or Shiraz cultivars. The principal goal of this study was to use these compounds for wine identification and to evaluate the correlation with antioxidant activity. High-performance liquid chromatography (HPLC) was used to determine catechin, epicatechin, rutin, quercetin, malvidin, peonidin, petunidin, cyanidin, delphinidin, pelargonidin, trans-resveratrol, gallic acid, chlorogenic acid, and p-coumaric acid. Spectrophotometric methods were employed to determine chromatic profile, total polyphenol content, antocyanins, proanthocyanidins, and antioxidant activity. There were some differences in the concentrations of phenolics for Shiraz and Merlot wines of 2009 vintage, including total polyphenols, antocyanidins, and proanthocyanidins. The analysis revealed a significantly higher antioxidant activity of Merlot than Shiraz and a strong correlation between antioxidant capacity and total polyphenol concentration.