Characterization and quantification of flavonoid aglycones and phenolic acids in the hydrolyzed methanolic extract of <Emphasis Type="Italic">Caucalis platycarpos</Emphasis> using HPLC-DAD-MS/MS

The water extract of burr parsley (Caucalis platycarpos L.) showed remarkable antitumor activity in rats and mice. Phenolic compounds, including phenolic acids and flavonoids, are considered to be the major bioactive compounds. The aim of this work was to develop a reverse phase HPLC-DAD method for the simultaneous quantification of flavonoid aglycones and phenolic acids, and an HPLC-DAD-MS/MS method for structural characterization of phenolic compounds, obtained after hydrolysis of C. platycarpos methanolic extract. Caffeic acid was the predominant phenolic acid, and luteolin was the predominant flavonoid aglycone. The optimized and validated method for the determination of the five phenolic acids and four flavonoid aglycones ensured reliable results and could be used for the quality control of raw plant material.     

Anti-Escherichia coli activity of extracts from Schinus terebinthifolius fruits and leaves

Ethanol extracts obtained from Schinus terebinthifolius Raddi fruits and leaves were active against Escherichia coli with MIC of 78 μg mL^?1 for both extracts. Phytochemical analyses revealed a major presence of phenolic acids, tannins, fatty acids and acid triterpenes in the leaves and phenolic acids, fatty acids, acid triterpenes and biflavonoids in the fruits. Major compounds isolated from the plant, such as the acid triterpene schinol, the phenolic acid derivative ethyl gallate and the biflavonoids agathisflavone and tetrahydroamentoflavone, showed very little activity against E. coli. Bioautography of the ethanol extracts on silica gel plate showed inhibition zones for E. coli. They were removed from the plate and the compounds identified as a mixture of myristic, pentadecanoic, palmitic, heptadecanoic, stearic, nonadecanoic, eicosanoic, heneicosanoic and behenic fatty acids.     

Screening of antioxidant compounds during sprouting of Brassica oleracea L. var. costata DC

The changes in antioxidant compounds of Brassica oleracea L. var. costata DC seeds were monitored during the first twelve days of seedling development. Sprouts were screened at time intervals of two days for phenolic compounds and organic acids. The identified phenolic compounds included esters of sinapic acid with glucose, gentiobiose and kaempferol, as well as sinapoylcholine. The organic acids were oxalic, aconitic, citric, pyruvic, malic, shikimic, and fumaric acids. During germination, a depletion of phenolic compounds was observed, although no qualitative changes were seen. Among individual compounds, kaempferol, choline and glucose esters of sinapic acid showed a marked decrease between days two and six, whereas the changes in gentiobiose esters of sinapic acid were smaller. The total organic acids content increased rapidly during the first four days, with less significant variations thereafter. Malic acid, the major organic acid found in sprouts, greatly contributed to this result though oxalic, pyruvic, and fumaric acids also increased in the same manner. In contrast, aconitic, citric and shikimic acids showed decreases between days two and twelve of germination.     

紫锥花种属中酚类化合物的HPLC分析

本文报道了一种测定紫锥花草药中咖啡酸、对羟基苯甲酸、对-香豆酸、原儿茶酸、丁香酸、阿魏酸、香草酸、咖啡奎尼酸、洋蓟酸、菊苣酸和紫锥花苷等11种酚类化合物的高效液相色谱分析方法。本法可应用于各种紫锥花草药中酚类化合物的测定。结果表明,在紫锥菊种属中含量最多的酚类化合物是菊苣酸、咖啡奎尼酸和紫锥花苷;在狭叶紫锥菊种属中含量较丰的是紫锥花苷和菊苣酸;而在白花紫锥菊种属中则以紫锥花苷以含量较多。     

Phenolic profile of hazelnut (Corylus avellana L.) leaves cultivars grown in Portugal

In this study, phenolic compounds of hazelnut leaves of 10 different cultivars with the same cultural, geographical, geological and climatic conditions were analyzed by HPLC/DAD and HPLC/DAD/MS/MS - ESI. Eight phenolic compounds (3-caffeoylquinic acid, 5-caffeoylquinic acid, caffeoyltartaric acid, p-coumaroyltartaric acid, myricetin 3-rhamnoside, quercetin 3-glycoside, quercetin 3-rhamnoside and kaempferol 3-rhamnoside) were identified and quantified. All of the analyzed samples showed a similar phenolic profile, in which myricetin 3-rhamnoside and quercetin 3-rhamnoside were the major compounds and caffeoyltartaric and p-coumaroyltartaric acids were present in vestigial amounts.     

Content of Phenolic Compounds in Meadow Vegetation and Soil Depending on the Isolation Method

The aim of this paper was to determine the effect of the hydrolysis method on the amounts of phenolic compounds in the plant material in soil and, as a consequence, on the parameters to determine the degree of lignins transformation in soils. The study included the plant material (hay, sward, and roots) and soil—Albic Brunic Arenosol (horizon A, AE, and Bsv) samples. Phenolic compounds were isolated at two stages by applying acid hydrolysis followed by alkaline re-hydrolysis. The quantitative and qualitative analysis of phenolic compounds was performed with high-performance liquid chromatography with a DAD. The content of phenolic compounds in the extracts depended on the hydrolysis method and it was determined by the type of the research material. The amounts of phenolic compounds contained in the alkaline hydrolysates accounted for 55.7% (soil, horizon Bsv)—454% (roots) of their content in acid hydrolysates. In the extracts from acid hydrolysates, chlorogenic and p-hydroxybenzoic acids were dominant. In the alkaline extracts from the plant material, the highest content was recorded for p-coumaric and ferulic acids, and in the extracts from soil, ferulic and chlorogenic acids. A combination of acid and alkaline hydrolysis ensures the best extraction efficiency of insoluble-bound forms of polyphenols from plant and soil material.     

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined. High-performance liquid chromatographic methods were used to identify and quantify of these compounds. Three organic acids (citric, malic and ascorbic acids) and three sugars (sucrose, glucose and fructose) were determined. The major organic acid was found as citric acid. With regard to sugars, sucrose was present in the largest amounts for orange juice and wine. A total of 13 phenolic compounds were identified and quantified in orange juice and wine, including hydroxybenzoic acids (2), hydroxycinnamic acids (5), and flavanones (6). Hesperidin, narirutin and ferulic acid were the most abundant phenolic compounds in orange juice and wine. Antioxidant activities of orange juice and wine were measured using the DPPH^• (2,2-diphenyl-1-picrylhydrazyl) assay, and the antioxidant capacity of orange juice was found to be higher than that of orange wine.     

Experimental design for extraction and quantification of phenolic compounds and organic acids in white "Vinho Verde" grapes

An experimental design was applied for the optimization of extraction and clean-up processes of phenolic compounds and organic acids from white “Vinho Verde” grapes. The developed analytical method consisted in two steps: first a solid-liquid extraction of both phenolic compounds and organic acids and then a clean-up step using solid-phase extraction (SPE). Afterwards, phenolic compounds and organic acids were determined by high-performance liquid chromatography (HPLC) coupled to a diode array detector (DAD) and HPLC-UV, respectively. Plackett-Burman design was carried out to select the significant experimental parameters affecting both the extraction and the clean-up steps. The identified and quantified phenolic compounds were: quercetin-3-O-glucoside, quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, isorhamnetin-3-O-glucoside, quercetin, kaempferol and epicatechin. The determined organic acids were oxalic, citric, tartaric, malic, shikimic and fumaric acids. The obtained results showed that the most important variables were the temperature (40 °C) and the solvent (acid water at pH 2 with 5% methanol) for the extraction step and the type of sorbent (C18 non end-capped) for the clean-up step.     

Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.     

Capillary electrophoresis,high‐performance liquid chromatography,and thin‐layer chromatography analyses of phenolic compounds from rapeseed plants and evaluation of their antioxidant activity

Rapeseed plants, known for oil production, are also known to contain phenolic compounds such as phenolic acids and flavonoids, with potential antioxidant and anticancer activities. The separation and identification of 11 phenolic acids in rapeseed extracts (including leaves, flowers, Chinese seeds, Belgian seeds, and cake) by capillary electrophoresis were investigated. The results were compared with those obtained with high‐performance liquid chromatography and thin‐layer chromatography and showed that the capillary electrophoresis technique offers several advantages for the identification of phenolic compounds in various rapeseed extracts. The antioxidant activity of rapeseed extracts and reference compounds was evaluated using four different approaches, namely, 2,2′‐azinobis‐ (3‐ethylbenzohiazoline‐6‐sulfonic acid assay, free radical 2,2‐diphenyl‐1‐picrylhydrazyl assay, electron paramagnetic resonance spectroscopy and the measurement of the total polyphenol content. The contents of total polyphenols in the tested extracts were ranging between 5.4 and 21.1% m/m and ranked as follows: Chinese seeds ? Belgian seeds ? Flowers ? Cake ? Leaves.     

Identification and quantification of phenolic compounds from Balanites aegyptiaca (L) Del (Balanitaceae) galls and leaves by HPLC-MS

Balanites aegyptiaca is a tropical plant which is widely used for medicinal purposes in several African countries, including Burkina Faso. Despite its widespread use, little is known about its phenolic content. This study sought to carry out a screening of the polyphenols from the leaves and galls of B. aegyptiaca. A high-performance liquid chromatography-mass spectrometry method was used to investigate the phenolic content in the parts of the plant studied here. The phenolic acid profile showed the presence of gentisic, p-coumaric, caffeic, ferulic and sinapic acids in the crude and hydrolysed extracts. The flavonoids pattern showed hyperoside, isoquercitrin, rutoside and quercitrin in the crude extract of leaves. Myricetol, quercetol and kaempferol were found after acid hydrolysis of the leaves extract. Ferulic acid, isoquercitrin, rutoside and quercitrin were identified as major phenolic compounds in this study.     

Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography

A HPLC method was developed for the separation and determination of flavonoid and phenolic antioxidants in cranberry juices. Free flavonoid and phenolic compounds were fractionated into neutral and acidic groups by means of a solid-phase extraction method, followed by subsequent HPLC separations. Combined flavonoids and phenolics were hydrolyzed by acid before HPLC analysis. This developed method provides a fast and high resolution of individual flavonoid and phenolic compounds. In cranberry fruit, flavonoids and phenolic acids exist predominantly in combined forms, such as glycosides and esters. A total of 400 mg of total flavonoids and phenolic compounds/l of sample was found in a freshly squeezed cranberry juice, which was distributed as about 44% of phenolic acids and 56% of flavonoids. Benzoic acid was the major phenolic compound. Major flavonoids in the freshly squeezed cranberry juice were quercetin and myricetin.     

Optimization of a high-performance liquid chromatography method for the analysis of complex polyphenol mixtures and application for sainfoin extracts (Onobrychis viciifolia)

A pentafluorophenylpropyl (PFP) stationary phase was tested for the simultaneous determination of several classes of phenolic compounds. The chromatographic results were compared with those obtained by using a bifunctional phase constituted of octadecyl and phenylpropyl bonded silica and three conventional C18 columns. The elution gradient was optimized with 5% formic acid and sodium acetate in combination with acetic acid as additives and methanol as solvents. For these evaluations, a complex phenolic extract of Onobrychis viciifolia (sainfoin) and test mixtures containing 54 standard substances including 2 simple phenolic compounds, 1 amino acid, 4 hydroxybenzoic acids (HBA), 6 hydroxycinnamic acids (HCA), 3 flavan-3-ols, 9 anthocyanins, 2 dihydroflavonols, 1 chalcone, 4 flavones, 1 isoflavone and 21 flavonols have been assayed. The perfluorinated column showed good resolution for the studied phenolic compounds which have the following elution order: HBA, HCA, flavan-3-ols, anthocyanins, dihydroflavonols, flavones, flavonols and isoflavones. Compared with other columns, it provides longer elution ranges for HBA, HCA and flavan-3-ols and increased retention times for all compound classes except anthocyanins which were similarly retained on a C18 column. Its selectivity is different from C18 and bifunctional phases. A high-performance liquid chromatography (HPLC) method with diode array detection (DAD) and post-column derivatization with p-dimethyl-aminocinnamic aldehyde (DMACA) has been validated for the analysis of individual phenolic compounds from a sainfoin plant extract (O. viciifolia).     

Phenolic compounds and bioactive properties of Verbascum glabratum subsp. bosnense (K. Malý) Murb., an endemic plant species

Abstract

Detailed analysis of phenolic composition and antioxidant and antimicrobial activities of Verbascum glabratum subsp. bosnense (K. Malý) Murb., an endemic species of southeastern Dinaric Alps was performed for the first time. The phenolic composition measured via UHPLC-MS/MS of four extract with different polarity suggested this plant species is very rich in both phenolic acids and flavonoids. Ethanol extract was chemically the most versatile containing 12 compounds with quercitrin and rosmarinic acid as the majors, while water extracts were rich in 4-hydroxybenzoic acid, salicylic acid, morin, and apigenin. All extracts showed high antioxidant potential measured spectrophotometrically with IC₅₀ values ranging 0.139 - 0.021?mg/mL. Antimicrobial testing using agar diffusion test showed that ethanol extract was the most potent against all tested organisms. Also, these activities are correlated with the content of phenolic compounds, which suggest they are active ingredients of the extracts.     

Extraction of phenolic compounds and organic acids by liquid membranes

Liquid membrane emulsions were used to extract phenolic compounds and organic acids from their aqueous solutions. The emulsions contained caustic as the reactive agent. When the phenolic compounds and organic acids permeated through the liquid membranes into the emulsion droplets, they reacted with caustic and became ionized. The ionized species could not permeate through the liquid membranes and therefore were held in the emulsion droplets.

The conclusions of this recent investigation are:

(1) More than 99% of phenol and cresols can be extracted in less than 1 minute.

(2) Acetic and propionic acids can also be extracted but at much slower rates. However, if the amount of caustic is not sufficient to react with all the permeating compounds, the acids will be extracted preferentially to the phenols.

(3) The acids can only be extracted at low pH (acidic) whereas the phenolic compounds can be extracted at pH of 7.

(4) The extraction rates for phenol and acetic acid are the same in individual-compound and binary-mixture permeations.

(5) The extraction can be described by a mass transfer model.     

Sambucus Nigra Extracts–Natural Antioxidants and Antimicrobial Compounds

Due to the health-promoting properties of elderberry fruits, which result from their rich chemical composition, this raw material is widely used in herbal medicine and the food industry. The aim of the study was to demonstrate the antibacterial activity of the elderberry fruit extracts. The research showed that the content of phenolic acids and flavonoids in the extracts determined their antibacterial activity. The research showed that the content of phenolic acids and flavonoids in the extracts determined their antibacterial activity. The following phenolic acids were predominant: chlorogenic acid, sinapic acid, and t-cinnamic acid. Their average content was, respectively, 139.09, 72.84, 51.29 mg/g extract. Rutin and quercetin (their average content was 1105.39 and 306.6 mg/g extract, respectively) were the dominant flavonoids. The research showed that the elderberry polyphenol extracts exhibited activity against selected strains of bacteria within the concentration range of 0.5–0.05%. The following bacteria were the most sensitive to the extracts: Micrococcus luteus, Proteus mirabilis, Pseudomonas fragii, and Escherichia coli. Of the compounds under analysis, apigenin, kaempferol and ferulic, protocatechuic, and p-coumarin acids had the greatest influence on the high antibacterial activity of elderberry extracts. The results of the microbiological and chemical analyses of the composition of the extracts were analyzed statistically to indicate the bioactive compounds of the greatest antimicrobial significance.     

Changes in Organic Acids,Phenolic Compounds,and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

High content of citric acid in lemon juice leads to poor sensory experience. The study aimed to investigate the dynamics changes in organic acids, phenolic compounds, and antioxidant activities of lemon juice fermented with Issatchenkia terricola WJL-G4. The sensory evaluation of fermented lemon juice was conducted as well. Issatchenkia terricola WJL-G4 exhibited a potent capability of reducing the contents of citric acid (from 51.46 ± 0.11 g/L to 8.09 ± 0.05 g/L within 60 h fermentation) and increasing total phenolic level, flavonoid contents, and antioxidant activities compared to those of unfermented lemon juice. A total of 20 bioactive substances, including 10 phenolic acids and 10 flavonoid compounds, were detected both in fermented and unfermented lemon juice. The lemon juice fermented for 48 h had better sensory characteristics. Our findings demonstrated that lemon juice fermented with Issatchenkia terricola exhibited reduced citric acid contents, increased levels of health-promoting phenolic compounds, and enhanced antioxidant activities.     

Production of formic and acetic acids from phenol by hydrothermal oxidation

Hydrothermal technology is a core environmental-protection technique which can be used for waste water treatment and biomass conversion. In this paper a novel idea, alkaline hydrothermal oxidation, is proposed for producing formic and acetic acids from wastewater containing phenolic compounds. The effects of the most important conditions??reaction temperature, reaction time, oxygen supply, and type of alkaline catalyst??on yields of formic and acetic acids were investigated. The results indicated that the optimum conditions for production of formic and acetic acids were: reaction temperature 300???C, reaction time 90?s, H₂O₂ equivalent to 60% oxygen, and NaOH concentration 1.5?mmol. Under the optimum conditions the yields of formic and acetic acids reached 4.8 and 23.5%, respectively. In addition, the effect of different alkalis on yields of formic and acetic acids was also investigated. The results showed that compared with use of NaOH addition of KOH had a more pronounced effect on improving the yield of acetic acid. This research indicated that high-value-added formic and acetic acids can be recovered as resources by hydrothermal oxidation of phenolic wastewater, and thus hydrothermal oxidation has high potential for converting phenolic compounds in wastewater into value-added products.     

Potentilla erecta (L.) rhizomes as a source of phenolic acids

The aim of this study was to evaluate the content of major phenolic acids from Potentilla erecta rhiozomes. Water and ethanol-water mixture was used for extraction of these compounds. The extracts were also evaluated for the quantification of total phenolic content and the antioxidant capacity. The contents of phenolic acids and resulting antioxidant activities are dependent on the nature of extracting solvent due to the presence of different antioxidant compounds. Results showed that P. erecta rhiozomes contained high amount of gallic and p-HBA acids. The contents of chlorogenic and protocatechuic acids in the extracts of Potentilla species have not been reported yet. The results suggested that the extracts could be used as the active cosmetics ingredients and nutraceuticals.