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Highest Total Phenolic Content (highest + total_phenolic_content)
Selected AbstractsHEALTH-RELATED FUNCTIONALITY OF PHENOLIC-ENRICHED PEA SPROUTS IN RELATION TO DIABETES AND HYPERTENSION MANAGEMENTJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2008ELIZABETH BURGUIERES ABSTRACT The rationale for this investigation is that phenolic content in light-modulated pea seedlings could be enhanced by exogenous elicitors with antioxidant potential such as folic acid and vitamin C. Such phenolic-enriched extracts may have health benefits to consumers. The antioxidant-linked functional attributes of the phenolic-enriched extracts were evaluated for potential health-related benefits. Specifically, effectiveness in inhibiting ,-amylase and ,-glucosidase in relation to hyperglycemia (linked to diabetes management), as well as inhibiting angiotensin-converting enzyme I (ACE I), in relation to hypertension, was evaluated. The results show that phenolic-enriched extracts had the ability to inhibit ,-amylase and ,-glucosidase activity. On the day with the highest total phenolic content, day 8, inhibition of ,-amylase and ,-glucosidase was most prominent. Further, the same extracts showed positive benefits for potential hypertension management reflected in the inhibition of ACE I. These results taken together indicated that light-sprouted pea seedling extracts when incorporated into the diet could contribute to potential management of hyperglycemia linked to diabetes and hypertension related to cardiovascular risk. PRACTICAL APPLICATIONS In this in vitro study results show the positive effect of the different phenolic-enriched pea sprouts on hyperglycemia risk factors. It is clear that phenolic-enriched pea sprouts have high antioxidant activity, ACE 1 inhibitory activity and also good inhibitory activity on carbohydrate-modulating enzyme such as alpha-glucosidase related to glucose absorption in the intestine. The potential for managing both glucose absorption and cellular redox dysfunction for preventing postprandial hyperglycemia linked to type 2 diabetes and hyperglycemia-induced vascular complications leading to hypertension can be designed in part through food systems and therefore provides the rationale basis for further clinical studies. This strategy can be further extended to enhance phenolic-linked health benefits of a wide variety of legumes, fruits and vegetables and therefore can be the basis for food ingredient design for functional food applications. [source] LOCATION EFFECTS ON OXIDATIVE STABILITY OF CHÉTOUI VIRGIN OLIVE OILJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2006SONIA BEN TEMIME ABSTRACT The effect of growing area on the natural antioxidant and oxidative stability of Chétoui virgin olive oil was studied. Total phenolic content, tocopherol composition, fatty acid composition and oxidative stability were analyzed. The results obtained in this study showed that Chétoui virgin olive oil composition is greatly influenced by growing environment, i.e., mainly by the climatic and pedologic factors. The cumulative rainfall appears to have a major influence on phenolic and o -diphenol content. Among studied samples, Amdoun oil had the highest total phenolic content, which exceeded 700 mg/kg. Moreover, it contained the highest amounts of o -diphenols 286.08 ± 6.74 mg/kg and total tocopherols 405.65 ± 4.17 mg/kg. The amounts of total phenols and o -diphenols showed a good correlation (P , 0.001) with stability while tocopherols showed a very low relation to oxidative stability. [source] In Vitro,Potential of,Ascophyllum nodosum,Phenolic Antioxidant-Mediated ,-Glucosidase and ,-Amylase InhibitionJOURNAL OF FOOD SCIENCE, Issue 3 2010E. Apostolidis ABSTRACT:,Ascophyllum nodosum,is a brown seaweed that grows abundantly in the Northeast coastal region. In this study, the potential of,A. nodosum,for type 2 diabetes management through antioxidant-mediated ,-glucosidase and ,-amylase inhibition was investigated. After the initial screening of 4 locally harvested seaweeds,,A. nodosum,was chosen for its highest phenolic content and was subjected to water extraction. Among extraction ratios of 50 g to 100 to 1000 mL at room temperature, 50 g/400 mL yielded the highest phenolic content of 4.5 mg/g wet weight. For evaluation of extraction temperature ranging from 20 to 80 °C, 50 g/400 mL was chosen as a minimum amount of extractant. Among temperatures studied, extraction at 80 °C resulted in the highest total phenolic contents (4.2 mg/g wet weight). All extracts had similar levels of antioxidant activity in the range of 60% to 70% in terms of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity. The 80 °C extract had the highest ,-glucosidase and ,-amylase inhibitory activity with IC50 of 0.24 and 1.34 ,g phenolics, respectively, compared to the IC50 of acarbose, reference inhibitor, being 0.37 and 0.68 ,g. The results show that fresh,A. nodosum,has strong ,-glucosidase and mild ,-amylase inhibitory activities that correlated with phenolic contents. This study suggests a nutraceutical potential of,A. nodosum,based on phytochemical antioxidant and antihyperglycemia activities. [source] Comparison of antioxidant activity and phenolic content of three lichen speciesPHYTOTHERAPY RESEARCH, Issue 11 2004Fehmi Odabasoglu Abstract The antioxidant activities (AA), reducing powers (RP) and total phenolic contents (TPC) of methanol and water extracts of three lichen species, Usnea longissima Ach., Usnea ,orida (L.) Weber ex Wigg. and Lobaria pulmonaria (L.) Hoffm. were determined in vitro. Of the extracts tested, the methanol extracts of Lobaria pulmonaria and Usnea longissima showed potent antioxidant activities. The methanol extract of L. pulmonaria also had the highest total phenolic contents (87.9 mg/g lyophylisate). For the methanol extract of this species, there was also a strong correlation between antioxidant activity and total phenolic contents. However, a similar correlation was not observed for U. longissima. Although the methanol extract of U. longissima had a lower phenolic content (38.6 mg/g lyophylisate), it exhibited potent antioxidant activity. On the other hand, there was a strong correlation between the reducing powers and the total phenolic contents of the extracts. The highest reducing power was determined for the methanol extract of L. pulmonaria. Copyright © 2004 John Wiley & Sons, Ltd. [source] | ||||||||||