A successful peanut breeding to obtain genotypes with greater phenolic content requires information on type and content of phenolic compounds in parental peanut genotypes. The aim of this study was to investigate the total phenolic contents and phenolic acid profiles of 15 Valencia-type peanut genotypes both in peanut testae and testa-removed kernels (cotyledons and embryonic axes). Total pheno...

Objective: To assess the phenolic acid content of skin, pulp, covering pulp of seed and seed of raw and ripe jackfruit (Artocarpus heterophyllus). Methods: High Performance Liquid Chromatographic (HPLC) analysis was done of various parts of raw and ripe jackfruits. Results: Raw fruit skin was rich in gallic (22.73 μg/g) followed by tannic and ferulic acids. In ripe fruit, the skin had high amou...

Background. Phenolic acids were repeatedly pointed out as powerful antioxidants. The studies in the past prove the differences in the phenolic acids content in malts and worts. In this work, the influence of wort boiling and whirlpool separation on the phenolic acid content was studied. Material and methods. Worts were produced in the local brewery by the infusion method using pale pilsner-type...

Phenolic acids and tanshinones are two groups of bioactive ingredients in Salvia miltiorrhiza Bunge. As a heavy metal elicitor, it has been reported that Ag+ can induce accumulations of both phenolic acids and tanshinones in S. miltiorrhiza hairy roots. In this study, the effects of Ag+ treatment on accumulations of six phenolic acids and four tanshinones in S. miltiorrhiza hairy roots were inv...

Concentrations of soluble soil sugars, soluble phenolic acids, and free amino acids were measured in three forest communities at the FACTS-II Aspen FACE Site near Rhinelander, WI, in order to better understand how elevated atmospheric CO2 and O3 are influencing soil nutrient availability and cycling. Sugars, phenolic acids, and amino acids are mostly derived from plant and microbial processes, ...

High performance liquid chromatographic (HPLC) analysis of mycelia of Sclerotium rolfsii grown in broth medium supplemented with garlic (Allium sativum) and onion (Allium cepa) was carried out to estimate qualitative and quantitative changes in phenolic acids. Several phenolic acids, such as gallic, chlorogenic, ferulic, o-coumaric and cinnamic acids were detected in varied amounts in mycelia g...

The genus Penicillium is well known for its importance in drug and food production. Certain species are produced on an industrial scale for the production of antibiotics (e.g. penicillin) or for insertion in food (e.g. cheese). In the present work, three Penicillium species, part of the natural mycobiota growing on various food products were selected - P. ochrochloron, P. funiculosum and P. ver...

The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus hilgardii 5) was investigated. Cultures were grown in modified MRS medium supplemented with different phenolic acids. Cellular growth was monitored and metabolite concentrations were det...

The benefits of phenolic acids on human health are very often ascribed to their potential to counteract free radicals to provide antioxidant protection. This potential has been attributed to their acidic chemical structure, which possesses hydroxyl groups in different positions. Phenolic acids can interact between themselves and exhibit an additive, antagonistic or synergistic effect. In this p...