不同提取方法对红茶提取物抗氧化活性影响的研究

采取沸水浴法、回流法、微波法及超声波法探讨信阳红茶和印度红茶的抗氧化性,通过测定吸光度利用Fenton反应表征提取物对羟自由基的清除率.不同的提取方法对红茶抗氧化活性有一定的影响,羟自由基的清除率与红茶的抗氧化活性成正比.结果表明:信阳红茶沸水浴法提取率较高,印度红茶超声波法提取率较高.     

Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing

The aim of the present study was to investigate the effect of withering timings (i.e. 0, 21, 22, 23 and 24 h) on the moisture, total free amino acids, ash, essential and toxic mineral element contents of tea (Camellia sinensis L.) leaves during black tea manufacturing. Moisture, ash, Na, P, Mg, Cu, Zn, Mn, Al, Ni and Pb contents were significantly (P < 0.05) affected by withering, whereas non-significant (P > 0.05) results were noted for total free amino acids, K, Fe and Cd contents. The highest moisture content (76.4%) was examined in fresh leaves that progressively decreased to 63.8% in 24 h withering. Total free amino acid contents gradually increased up to 23 h and then decreased. Ash, P, Cu, Zn and Mn contents showed an increasing trend with withering time. Conversely, significantly lowered amounts of Na (162.5 mg/kg) and Mg (803 mg/kg) were recorded in tea leaves after 24 h withering. Among the toxic elements, Al, Ni and Pb contents were progressively increased over withering time. It was concluded that tea is a potential source of essential chemical constituents and during processing proper care should be taken to produce high quality black tea.     

Effect of probiotication on antioxidant and antibacterial activities of pomegranate juices from sour and sweet cultivars

There is an increasing interest in using pomegranate juice as a natural antioxidant rather than synthetic compounds. In this study, the antioxidant capacities of probioticated and nonprobioticated aril juices of sweet (SWV) and sour (SV) pomegranate cultivars were determined by two different methods: ferric reducing antioxidant power (FRAP) and 1,1-diphenyl 2-picrylhydrazyl assay. Total counts of Lactobacillus casei GG increased by about 3 log in SWV and 2 log in SV juices after incubation for 48 h. Probiotication improved the antioxidant activity of SWV juice from 74.4% to 91.82%, and SV juice from 82.64% to 97.8%. Based on the FRAP value, the reducing power of the probioticated pomegranate juices was also much stronger than the nonprobioticated juices. The FRAP values for SWV and SV probioticated juices were 97.34 and 120.7 mmol L(-1), respectively, which were notably higher than 85.87 and 93.4 mmol L(-1) for SWV and SV nonprobioticated juices. Both fermentated and nonfermentated juices exhibited a potent and wide-spectrum antibacterial effect, with the highest activity against Pseudomonas aeruginosa. SV juice showed wider zones of growth inhibition. The results of this study verify for the first time that probiotication of SWV and SV pomegranate juices can add to their beneficial antioxidant activities.     

超声波辅助提取茶叶总黄酮及抗氧化活性分析

采用超声波辅助法探讨了铁观音茶叶中总黄酮的最佳提取工艺条件,并测定了铁观音茶叶总黄酮清除羟基自由基的能力.结果表明,超声波功率400 W,料液比1∶30 g·mL~(-1),浸提时间30 min,乙醇浓度50%为超声波辅助提取铁观音茶叶总黄酮的最佳工艺条件,总黄酮提取率为4.74%;抗氧化实验表明随着铁观音茶叶总黄酮浓度的增大,其对羟基自由基的清除能力增大,当浓度达到0.80 g/L,清除率为65.14%,与BHT相比具有较强的抗氧化能力.     

Statistical mixture design selective extraction of compounds with antioxidant activity and total polyphenol content from Trichilia catigua

Statistical design mixtures of water, methanol, acetone and ethanol were used to extract material from Trichilia catigua (Meliaceae) barks to study the effects of different solvents and their mixtures on its yield, total polyphenol content and antioxidant activity. The experimental results and their response surface models showed that quaternary mixtures with approximately equal proportions of all four solvents provided the highest yields, total polyphenol contents and antioxidant activities of the crude extracts followed by ternary design mixtures. Principal component and hierarchical clustering analysis of the HPLC–DAD spectra of the chromatographic peaks of 1:1:1:1 water–methanol–acetone–ethanol mixture extracts indicate the presence of cinchonains, gallic acid derivatives, natural polyphenols, flavanoids, catechins, and epicatechins.     

Study of the antioxidant activity and total polyphenol concentration of medicinal plants

Infusions of medicinal plants are investigated by potentiometry using a system of K₃[Fe(CN)₆]/K₄[Fe(CN)₆]. Models of some flavonoids, phenol carbonic acids, ascorbic acid, and their mixtures are studied. The total polyphenol concentration in these samples is determined by the Folin–Ciocalteu method. Dependences of antioxidant activity on extraction time are obtained.     

Polymer-like polyphenols of black tea and their lipase and amylase inhibitory activities

Lipase and amylase inhibitory activities of black tea were examined. After solvent partitioning of a black tea extract with the ethyl acetate and n-butanol, the two soluble fractions showed comparable inhibitory activities. Activity in the ethyl acetate fraction was mainly attributable to polyphenols with low-molecular weights, such as theaflavin gallates. On the other hand, the active substance in the n-butanol layer was ascertained to be a polymer-like substance. 1H- and 13C-NMR spectra showed signals arising from the flavan A-ring and galloyl groups, although signals due to flavan B-rings were not detected, suggesting that the polymer-like substances were generated by oxidative condensation of flavan B-rings, a result which was previously deduced from our results of in vitro catechin oxidation experiments. Enzymatic oxidation of epicatechin 3-O-gallate produced a similar polymer-like substance and suggested that condensation between a B-ring and galloyl groups was involved in the polymerization reaction.     

Variability of total flavonoid, polyphenol and tannin contents in some Lythrum salicaria populations

Lythrum salicaria L. can vary in some morphological and phytochemical features according to its habitat. The present study investigates and compares the total flavonoid, polyphenol and tannin composition of twelve populations of L. salicaria collected from different ecological habitats in south-west Hungary. We studied the plant heights and soil moistures of the habitats analyzing the potential correlation between the morphological and environmental factors and chemical compositions. Total flavonoid, polyphenol and tannin contents were determined according to the valid spectroscopic methods of the European Pharmacopoeia. Total flavonoid content was higher in the populations collected during the main blooming period in August than at the beginning of flowering in July. Higher values for total polyphenol and tannin were detected in flowering branch tips in August than in July, and higher ones in leaves and shoots in July than in August. The highest flavonoid content was measured in the leaves, followed by the flowering branches and shoots as opposed to the total polyphenol and tannin contents, which were higher in the flowering branch tips than in the other organs.     

Evaluation of black tea polyphenol extract against the retrogradation of starches from various plant sources

The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD). DSC analysis shows that the gelatinization temperature of maize starch and starches from different rice varieties increased with increasing BTPE level. After storage at 4 °C, BTPE at a concentration of 15% markedly retarded the retrogradation of maize starch and starches from different rice varieties. Native maize starch and starches from different rice varieties showed typical A-type X-ray diffraction patterns, while native potato starch showed a typical B-type X-ray diffraction pattern. Adding BTPE significantly affected the crystalline region and intensities of X-ray diffraction peaks of maize and rice starch granules. It is concluded that adding BTPE markedly inhibits the retrogradation of maize starch and starches from different rice varieties, but has no significant influence on the gelatinization and retrogradation characteristics of potato starch.     

Screening of antioxidant, antimicrobial activities and chemical contents of edible mushrooms wildly grown in the black sea region of Turkey

The antioxidative activity of the methanol extracts obtained from twelve commonly consumed wild edible mushrooms was investigated according to the phosphomolybdenum method, inhibition of linoleic acid peroxidation, reducing power, metal chelating, O(2)(˙-), DPPH(˙), peroxide and H(2)O(2) scavenging activity in the Black Sea Region of Turky, and compared to standard antioxidant compounds such as a-tocopherol, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and trolox. Total phenolic compounds, flavonoids, anthocyanins, ascorbic acid, β-carotene and lycopene in the extracts were measured. The antimicrobial activities of extracts were also evalated against gram (-) and (+) bacteria and yeast with disc diffusion method. Hydnum repandum, Lactarius delicious, Lactarius camphoratus, Lactarius piperatus, Ramaria flava, and Agaricus bisporus were greater than α-tocopherol and BHT on antioxidant activity. The lipid peroxidation of L. camphoratus and Lactarius volemus was excellent, and was 58.05% and 61.44% respectively. The DPPH(˙) scavenging effects decreased in the order of R. flava>BHT> Macrolepiota procera>L. camphoratus>L. piperatus>Lactarius volemus>a-tocopherol and were, at 500 μg/ml and were 80.38, 76.61, 69.74, 61.55, 61.47, 61.09, 60.65%, respectively. All the extracts of mushroom also had the stronger chelating effect according to standards. The O(2)(˙-) scavenging effect of extracts of the mushroom species was in order of R. flava>Boletus edulis>Leatiporus sulphureus>M. procera>standards. L. piperatus, L. camphorates, L. volemus, A. bisporus, Chanterellus cibarius, L. sulphureus, H. repandum showed strong antimicrobial activity, especially on E. coli. H. repandum exhibited to be more effective on P. aeruginosa than other bacterial strains.     

Prediction of total green tea antioxidant capacity from chromatograms by multivariate modeling

In this paper, a fast strategy for determining the total antioxidant capacity of Chinese green tea extracts is developed. This strategy includes the use of experimental techniques, such as fast high-performance liquid chromatography (HPLC) on monolithic columns and a spectrophotometric approach to determine the total antioxidant capacity of the extracts. To extract the chemically relevant information from the obtained data, chemometrical approaches are used. Among them there are correlation optimized warping (COW) to align the chromatograms, robust principal component analysis (robust PCA) to detect outliers, and partial least squares (PLS) and uninformative variable elimination partial least squares (UVE-PLS) to construct a reliable multivariate regression model to predict the total antioxidant capacity from the fast chromatograms.     

Synthesis and characterization of new thiazolidinones containing coumarin moieties and their antibacterial and antioxidant activities

New coumarin derivatives, namely (2-(4-methyl-2-oxo-2H-chromen-7-yloxy)-N-(4-oxo-2-phenylthiazolidin-3-yl)acetamide, N-(2-(3-methoxyphenyl)-4-oxothiazolidin-3-yl)-2-(4-methyl-2-oxo-2H-chromen-7-yloxy)acetamide, 2-(4-methyl-2-oxo-2H-chromen-7-yloxy)-N-(4-oxo-2-(2,3,4trimethoxyphenyl)thiazolidin-3-yl)acetamide and N-(2-(4-bromophenyl)-4-oxothiazolidin-3-yl)-2-(4-methyl-2-oxo-2H-chromen-7-yloxy)acetamide) were synthesized starting from 4-methyl-7-hydroxycoumarin. The structures of the obtained compounds were confirmed by analytical IR and NMR spectra to elucidate the different positions of protons and carbons and as well as theoretical studies (DFT/B3LYP). The new compounds were screened for antibacterial activity. Most of them are more active against E. coli S. aureus and B. subtilis than standard references.     

Effects of different extraction methods and conditions on the phenolic composition of mate tea extracts

A simple and rapid HPLC method for determination of chlorogenic acid (5-O-caffeoylquinic acid) in mate tea extracts was developed and validated. The chromatography used isocratic elution with a mobile phase of aqueous 1.5% acetic acid-methanol (85:15, v/v). The flow rate was 0.8 mL/min and detection by UV at 325 nm. The method showed good selectivity, accuracy, repeatability and robustness, with detection limit of 0.26 mg/L and recovery of 97.76%. The developed method was applied for the determination of chlorogenic acid in mate tea extracts obtained by ethanol extraction and liquid carbon dioxide extraction with ethanol as co-solvent. Different ethanol concentrations were used (40, 50 and 60%, v/v) and liquid CO? extraction was performed at different pressures (50 and 100 bar) and constant temperature (27 ± 1 °C). Significant influence of extraction methods, conditions and solvent polarity on chlorogenic acid content, antioxidant activity and total phenolic and flavonoid content of mate tea extracts was established. The most efficient extraction solvent was liquid CO? with aqueous ethanol (40%) as co-solvent using an extraction pressure of 100 bar.     

Determination of total antioxidant capacity in green tea by near-infrared spectroscopy and multivariate calibration

A principal component regression (PCR) model is built for prediction of total antioxidant capacity in green tea using near-infrared (NIR) spectroscopy. The modelling procedures are systematically studied with the focus on outlier detection. Different outlier detection methods are used and compared. The root mean square error of prediction (RMSEP) of the final model is comparable to the precision of the reference method.     

Mathematical evaluation of the amino acid and polyphenol content and antioxidant activities of fruits from different apricot cultivars

Functional foods are of interest because of their significant effects on human health, which can be connected with the presence of some biologically important compounds. In this study, we carried out complex analysis of 239 apricot cultivars (Prunus armeniaca L.) cultivated in Lednice (climatic area T4), South Moravia, Czech Republic. Almost all previously published studies have focused only on analysis of certain parameters. However, we focused on detection both primary and secondary metabolites in a selection of apricot cultivars with respect to their biological activity. The contents of thirteen biogenic alpha-L-amino acids (arginine, asparagine, isoleucine, lysine, serine, threonine, valine, leucine, phenylalanine, tryptophan, tyrosine, proline and alanine) were determined using ion exchange chromatography with UV-Vis spectrometry detection. Profile of polyphenols, measured as content of ten polyphenols with significant antioxidant properties (gallic acid, procatechinic acid, p-aminobenzoic acid, chlorogenic acid, caffeic acid, vanillin, p-coumaric acid, rutin, ferrulic acid and quercetrin), was determined by high performance liquid chromatography with spectrometric/electrochemical detection. Moreover, content of total phenolics was determined spectrophotometrically using the Folin-Ciocalteu method. Antioxidant activity was determined using five independent spectrophotometric methods: DPPH assay, DMPD method, ABTS method, FRAP and Free Radicals methods. Considering the complexity of the obtained data, they were processed and correlated using bioinformatics techniques (cluster analysis, principal component analysis). The studied apricot cultivars were clustered according to their common biochemical properties, which has not been done before. The observed similarities and differences were discussed.     

Simultaneous determination of total polyphenols and caffeine contents of green tea by near-infrared reflectance spectroscopy

This paper indicates the possibility to use near infrared (NIR) spectroscopy as a rapid method to predict quantitatively the content of caffeine and total polyphenols in green tea. A partial least squares (PLS) algorithm is used to perform the calibration. To decide upon the number of PLS factors included in the PLS model, the model is chosen according to the lowest root mean square error of cross-validation (RMSECV) in training. The correlation coefficient R between the NIR predicted and the reference results for the test set is used as an evaluation parameter for the models. The result showed that the correlation coefficients of the prediction models were R = 0.9688 for the caffeine and R = 0.9299 for total polyphenols. The study demonstrates that NIR spectroscopy technology with multivariate calibration analysis can be successfully applied as a rapid method to determine the valid ingredients of tea to control industrial processes.     

A new indole alkaloid,antioxidant and antibacterial activities of crude extracts from Saccocalyx satureioides

Abstract

The new acylated indole alkaloid glucoside indole-3-carboxylic acid-(6'-O-caffeoyl)-β-D-glucoside 1 has been isolated from the ethyl acetate (EtOAC) extract of Saccocalyx satureioides Coss. & Dur. (Lamiaceae) together with eight known secondary metabolites 2-9. Two indoles 2 and 3, five methylated flavone aglycones 4-8 and one monoterpene glucoside 9 were reported for the first time in the genus Saccocalyx. The structural elucidation of these compounds was accomplished by spectroscopic methods including 1?D (¹H and ¹³C) and 2?D (COSY, HSQC and HMBC) NMR techniques, and mass spectrometry, and by comparison with literature data. Light petroleum, EtOAc, chloroform and n-butanol (n-BuOH) extracts of S. Satureioides were screened for their antioxidant activity using DPPH radical scavenging and β-carotene bleaching methods. The antibacterial activity of these extracts indicates that n-BuOH and EtOAc extracts possess the strongest activity.