In the research it was examined the changes in total phenolic contents and seven major phenolic compounds (gallic acids, +(−) catechin, catechol, Chlorogenic acid, o-coumaric acid, rutin and quercetin) of two litchi cultivars (Purbi and Bedana) shoot tips and fruits (for zygotic embryos) collected in different months, in order to determine their effects on the explants browning during establish...

In the present work, the phenolic composition, and antioxidant and antimicrobial properties of twenty-four samples of naturally fermented table olives from the northeast of Portugal were evaluated. The analysis of phenolic composition was performed by HPLC/DAD, and ten compounds were identified, hydroxytyrosol, verbascoside derivate and hydroxytyrosol glycol being the most abundant. Total pheno...

Corresponding Author: Sarah Adjei-Fremah Department of Energy and Environmental Systems, North Carolina Agricultural and Technical State University, 1601 E Market Street, 27411, Greensboro, NC., USA Email: [email protected] Abstract: Cowpea is an important grain legume with a dual purpose function as a food and feed resource. Cowpea contains phenolic compounds that are beneficial to huma...

Chocolate contains a wide range of antioxidants that includes soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins), insoluble polymeric phenolics and methylxanthines. The objective of this study was to determine phenolic and theobromine contents in dark (DC), milk (MC), and white (WC) chocolates commonly found in the Malaysian marketplace. Total phenolic and...

Phenolic compounds belong to a class of secondary metabolites and are implicated in a wide range of responsive mechanisms in plants triggered by both biotic and abiotic elicitors. In this study, we approached the combinational effects of ethylene and MeJA (methyl jasmonate) on phenolic compounds profiles and gene expressions in the medicinal plant Catharanthus roseus. In virtue of a widely non-...

The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air-dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reac...

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%)....

Fruit and vegetable intake is inversely correlated with risks for several chronic diseases in humans. Phytochemicals, and in particular, phenolic compounds, present in plant foods may be partly responsible for these health benefits through a variety of mechanisms. Since environmental factors play a role in a plant's production of secondary metabolites, it was hypothesized that an organic agricu...

This study evaluated the efficacy of various organic solvents (80% acetone, 80% ethanol, 80% methanol) and distilled water for extracting antioxidant phenolic compounds from turmeric, curry leaf, torch ginger and lemon grass extracts. They were analyzed regarding the total phenol and flavonoid contents, antioxidant activity and concentration of some phenolic compounds. Antioxidant activity was ...

The variation of antioxidant activity and total phenolic content of some plants commonly used as home remedies were screened on the basis of air drying time of (short term and long term air) the dried plant Ocimum sanctum (leaf), Cucumis sativus (Seed), and ethanolic extracts of Capsicum frutescens (Seed) and Coriandrum sativum (Seed). Antioxidant activities and total phenolic content values we...