The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.     

HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations

Phenolic composition of wines from Kalecik karasi, a native grape variety grown in Turkey, and influence of different vineyard locations on these compounds were investigated. High performance liquid chromatography-diode array detector (HPLC-DAD) and mass spectrometry (MS) were used for the phenolic compound analysis. Fourteen anthocyanins, six flavanols, twelve phenolic acids, and six flavonols were identified and quantified. It was observed that total phenolic content in wine from Ankara region was clearly higher than in wine from Nevsehir. Sensory analysis was also used to investigate the influences of the vineyard location. Based upon sensory analysis, the wines obtained from Ankara region had higher color, harmony, astringency aftertaste, astringency, flavor, and body character than wine from Nevsehir.     

Determination of Phenolic Compounds and Coumarins in Sugar Cane Spirit Aged in Different Species of Wood

The identities and quantities of the phenolic compounds and coumarins in twelve samples of sugar cane spirit aged in Quercus sp., Amburana cearensis, Cariniana legalis, Castanea sativa Mill, Ocotea sp., Cotyledon orbiculata L., and Hymenaea sp. casks were determined. These compounds have a direct influence on the sensory characteristics of aged beverages; some of them are considered to be markers for the aging process. The analysis of phenolic compounds was performed by HPLC. Solid phase extraction (SPE) was also used for the determination of coumarins. The concentrations of the principal compounds extracted varied according to the species of wood. The concentrations of total phenolic compounds ranged from 0.08 for a sample stored in a 4000-L jatobá barrel for a period of six months to 40.9 mg · L^?1 for a sample aged in a 50000-L oak barrel for a period of 48 months. The use of the SPE technique removed interfering compounds from the samples, thereby improving the detection of coumarin.     

Determination of Phenolic Compounds in Waste Waters by Sequential Injection Analysis and Spectrophometry

Abstract

A sequential injection analysis (SIA) system based on oxidative coupling of phenolic compounds with 4-aminoantipyrine (4-AAP) in alkaline solution and spectrophotometrical measuring of the absorbance at 510 nm has been developed for the determination of phenolic compounds in wastewaters. The proposed system is fully automatized and is able to monitor phenolic compounds in samples at a frequency of about 24 samples per hour with a relative standard deviation (RSD) better than 0.6%. The calibration graph is linear between 0.05 and 25 mg.dm^?3.     

高效液相色谱法测定苹果汁中8种酚类化合物

提出了高效液相色谱法同时测定苹果汁中儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸、阿魏酸、槲皮素和根皮素等8种酚类化合物的方法,并考察了光照、保存时间等因素对酚类化合物的稳定性的影响.选用Eclipse XDB C18色谱柱(150 mm×4.6mm,5μm),以甲醇和乙酸-水(1+99)溶液作为流动相进行梯度洗脱,利用二极管阵列检测器,在各种酚类物质的最大吸收波长下进行紫外光度检测.对各化合物工作曲线的线性范围作了试验,并推导得到相应的线性回归方程,其相关系数均为0.999 9,在苹果汁样品的基础上用标准加入法各进行7次测定,测得平均回收率均在96.0%～100.8%之间,相对标准偏差(n=7)小于等于3.0%,8种化合物的检出限(3S/N)分别为20,10,4,20,5,8,30和7μg·L-1.     

基于稳定同位素的5种蔬菜产地真实性判别

为保护蔬菜产地真实性,以上海市场5种常见蔬菜(生菜、茼蒿、辣椒、番茄和黄瓜)为研究对象,应用单因素方差分析上海和其他产地蔬菜的δ~(13)C、δ~(15)N、δ~2H和δ~(18)O值差异,并通过主成分分析(PCA)和偏最小二乘判别分析(PLS-DA)建立上海地产蔬菜真实性判别模型。结果表明,上海地产5种蔬菜总的δ~(15)N、δ~2H和δ~(18)O值与其他产地蔬菜差异显著(P<0.05),包括番茄的δ~(15)N和δ~(18)O值、辣椒的δ~2H值、茼蒿的δ~(15)N值,说明上海本地产蔬菜所施用肥料类型和灌溉水来源与其他产地不同;PCA很难将上海地产蔬菜与其他产地蔬菜识别,PLS-DA最优模型可以很好地判别上海地产生菜(准确率100.00%)、茼蒿(准确率91.67%)和番茄(准确率85.71%)的真实性,辣椒和黄瓜的产地真实性判别模型仍需进一步优化,PLS-DA模型的重要变量为δ~(15)N、δ~2H和δ~(18)O值,进一步说明了蔬菜所施用肥料类型和灌溉水来源的差异是实现上海地产蔬菜真实性判别的重要因素。研究结果为蔬菜产地真实性判别提供参考方法。     

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。     

Seeds as Potential Sources of Phenolic Compounds and Minerals for the Indian Population

Seeds are major sources of nutrients and bioactive compounds for human beings. In this work, the chemical composition and physicochemical properties of 155 Indian seeds (belonging to 49 families) are reported. Moisture and ash were measured with reference protocols from AOAC; total polyphenols and flavonoids were measured with spectrophotometric methods after extraction with organic solvents, and mineral elements were determined by X-ray fluorescence spectrophotometry. Total phenolic compounds, flavonoids and mineral contents (Al, Ba, Ca, Cl, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, P, Rb, S, Sr, Ti, V and Zn) were found to vary in the ranges 182–5000, 110–4465 and 687–7904 mg/100 g (DW), respectively. Noticeably, polyphenol contents higher than 2750 mg/100 g were observed in 18 seeds. In addition, mineral contents >5000 mg/100 g were detected in the seeds from Cuminum cyminum, Foeniculum vulgare, Commiphora wightii, Parkia javanica, Putranjiva roxburghii, Santalum album and Strychnos potatorum. Botanical and taxonomical variations in the proximate characteristics of the examined seeds are also discussed.     

高效液相色谱法测定苹果中的酚类物质

利用高效液相色谱法分析了红星、秦冠、小国光、黄元帅和富士 5个苹果品种果皮和果肉中小分子酚类物质的分布情况。色谱柱为C1 8柱 ( 1 5 0mm× 4 .6mm ,Φ5 μm) ,流动相为甲醇和水 ,柱温为 30℃ ,流速为 1 .2mL min,线性梯度洗脱 ,紫外检测器波长为 2 80nm。在此色谱条件下 ,各组分均得到良好分离。标准样品的线性范围为 0 .9983～ 0 .9999,平均回收率为 75 %～ 91 %。     

重油催化裂化汽油中酚类化合物的分离分析

利用100g/L NaOH作萃取剂，二氯甲烷为反萃取剂，油剂比为5：1（体积比）时浓缩分离石家庄炼油厂和燕山石油化工公司的重油催化裂化（RFCC）稳定汽油和预碱洗后汽油中的酚类化合物；多面手利用色谱-质谱联用法对浓缩分离出的酚类化合物进行了检测，结果发现RFCC汽油中的酚类化合物主要是C0-C3苯酚，还有少量C4苯酚；所用稳定汽油和预碱洗后汽油的酚类组成相似，但碱洗后苯酚含量减少。     

酪氨酸酶在硼掺杂金刚石薄膜电极上的固定及酚类化合物的检测

以硼掺杂金刚石(boron-doped d iamond,BDD)薄膜作基底,利用光化学反应将含有碳碳双键的烯丙胺化合物修饰在BDD表面,形成氨基单分子层,再经过酰胺键的连接使酪氨酸酶固定在氨基化的金刚石表面,从而制得酪氨酸酶修饰的电极.应用循环伏安法研究该电极用于酚类化合物(包括苯酚、对甲基苯酚和对苯二酚等)检测的灵敏度、线性范围及其稳定性.     

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R² ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L⁻¹, and limits of quantification were between 0.27 and 2.78 mg L⁻¹. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L⁻¹) in the samples, followed by epicatechin (up to 51.1 mg L⁻¹) and caffeic acid (up to 8.13 mg L⁻¹). Rutin and formononetin were observed in all analyzed samples (0.52 mg L⁻¹ to 2.40 mg L⁻¹), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.     

Application of HPLC and Dual Wavelength Detection to the Analysis of Phenolic Compounds in Apples

Abstract

High-performance liquid chromatography, coupled with a programmable UV/visible detector, was applied to the identification and quantification of the phenolic compounds of apple tissue. The identity and purity of unknown components eluted from the HPLC column were established by comparing retention times and absorbance ratios with those of authentic compounds. In Golden Delicious apples, components with retention times agreeing with those of authentic catechin, epicatechin, chlorogenic acid, protocatechuic acid, p-hydroxybenzoic acid, p-coumaric acid, ferulic acid, and sinapic acid were found. However, comparison of absorbance ratios with those of authentic compounds suggested that many of the components that eluted in this system as single, symmetrical peaks were mixtures rather than individual compounds. This method helped to eliminate inaccurate identifications or faulty assumptions about homogeneity of HPLC “peaks”, errors that can occur when traditional HPLC methods that rely solely on detection at a single wavelength are employed. The method should have general applicability to plant extracts.     

分散液相微萃取/高效液相色谱法同时测定啤酒中3种酮类老化物质

建立了分散液相微萃取(DLLME)/高效液相色谱(HPLC)同时测定啤酒中双乙酰、2,3-戊二酮和β-大马酮3种主要酮类老化物质的方法.确定了双乙酰和2,3-戊二酮的衍生化反应条件和3种目标组分同时检测的高效液相色谱条件,在15 min内实现了对3种酮类老化物质的分离和检测;优化了分徽液相徽萃取的实验条件,使3种目标组...     

Application of Continuous-Flow Liquid Phase Microextraction to the Analysis of Phenolic Compounds in Wastewater Samples

A novel method for the determination of phenolic compounds (phenol, o-cresol, m-cresol, 2,4-dimethylphenol, 2,3-dimethylphenol and 3,4-dimethylphenol) in water samples was developed by combined continuous-flow liquid-phase microextraction (CFME) with gas chromatography-flame ionization detection (GC-FID). The effects of extraction solvent type and volume, flow rate of sample solution, extraction time, salt concentration and pH on the extraction performance were investigated and optimized. The calibration curves and analyses of real samples were obtained under the following conditions: 3.0 μL n-Amyl acetate, 1.5 mL min⁻¹ flowing rate, 15 min extracting time and pH 1.5. The developed protocol was found to yield a linear calibration curve in the concentration ranged from 10 to 10000 μg L⁻¹ for the target analytes, and the limits of detection ranged from 2.32 to 2.95 μg L⁻¹. Good repeatabilities of extraction were obtained, with relative standard deviation (R.S.D.) values below 6.89%. The results demonstrated that the CFME followed with GC-FID is a simple and reliable technique for the determination of phenolic compounds in water samples.     

超声波提取-气相色谱法测定油田区土壤中21种酚类化合物

采用超声波提取—气相色谱法测定油田区土壤中21种酚类化合物,主要研究了提取时间及净化条件等对测定结果的影响.对比了加压流体萃取与超声波提取方式对回收率的影响,结果表明:超声波提取法回收率优于加压流体萃取法,其中2,4-二硝基酚和4-硝基酚两种化合物比加压流体萃取法回收率提高了30%.以10.0 g土壤样品计,酚类化合物的检出限为0.01～0.05 mg/kg,样品加标回收率为81.5%～110%,精密度为2.6%～11%.经有证标准物质验证,相对误差为2.6%～14%.试验结果表明,超声波提取法适合于油田区土壤中21种酚类化合物的测定.     

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review

Phenolic compounds from fruits and vegetables have shown antioxidant, anticancer, anti-inflammatory, among other beneficial properties for human health. All these benefits have motivated multiple studies about preserving, extracting, and even increasing the concentration of these compounds in foods. A diverse group of vegetable products treated with High Hydrostatic Pressure (HHP) at different pressure and time have shown higher phenolic content than their untreated counterparts. The increments have been associated with an improvement in their extraction from cellular tissues and even with the activation of the biosynthetic pathway for their production. The application of HHP from 500 to 600 MPa, has been shown to cause cell wall disruption facilitating the release of phenolic compounds from cell compartments. HPP treatments ranging from 15 to 100 MPa during 10–20 min at room temperature have produced changes in phenolic biosynthesis with increments up to 155%. This review analyzes the use of HHP as a method to increase the phenolic content in vegetable systems. Phenolic content changes are associated with either an immediate stress response, with a consequent improvement in their extraction from cellular tissues, or a late stress response that activates the biosynthetic pathways of phenolics in plants.     

A Rapid HPLC-UV Protocol Coupled to Chemometric Analysis for the Determination of the Major Phenolic Constituents and Tocopherol Content in Almonds and the Discrimination of the Geographical Origin

Reversed phase-high-pressure liquid chromatographic methodologies equipped with UV detector (RP-HPLC-UV) were developed for the determination of phenolic compounds and tocopherols in almonds. Nineteen samples of Texas almonds originating from USA and Greece were analyzed and 7 phenolic acids, 7 flavonoids, and tocopherols (−α, −β + γ) were determined. The analytical methodologies were validated and presented excellent linearity (r² > 0.99), high recoveries over the range between 83.1 (syringic acid) to 95.5% (ferulic acid) for within-day assay (n = 6), and between 90.2 (diosmin) to 103.4% (rosmarinic acid) for between-day assay (n = 3 × 3), for phenolic compounds, and between 95.1 and 100.4% for within-day assay (n = 6), and between 93.2–96.2% for between-day assay (n = 3 × 3) for tocopherols. The analytes were further quantified, and the results were analyzed by principal component analysis (PCA), and agglomerative hierarchical clustering (AHC) to investigate potential differences between the bioactive content of almonds and the geographical origin. A decision tree (DT) was developed for the prediction of the geographical origin of almonds proposing a characteristic marker with a concentration threshold, proving to be a promising and reliable tool for the guarantee of the authenticity of the almonds.     

不同产地啤酒中无机元素的因子分析与聚类分析

啤酒样品经硝酸消解后,用微波等离子体炬原子发射光谱法(MPT-AES)测定其中无机元素的含量。所得结果用SPSS 17.0科学统计软件进行因子分析和聚类分析。因子分析的结果表明:总方差(52.803%)的贡献来自于代表钴、锶、锰元素的因子1和代表锌、铁、铜元素的因子2,所以这些元素是啤酒中的特征元素。聚类分析的结果表明:9种产地的啤酒可以很好地彼此区别,并以此进行啤酒产地的归属辨别。