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. Ph.D. Thesis, Vrije Universiteit Amsterdam. Gallagher JL (1978): Decomposition processes: summary and recommendation. In: Good RE, Whigham DF, Simpson RL (eds): Freshwater wetlands. Ecological processes and management potential. Academic Press, New York, 145–151. Giada MLR (2013): Food phenolic compounds: main classes, sources and their antioxidant power. In: Morales-Gonzalez JA (ed.): Oxidative stress and chronic degenerative diseases – a role for antioxidants. InTech, Rijeka. Harrison MM, Tyler AC, Hellquist CE, Pagano T (2017): Phenolic content of invasive and

, Del Rio D and Clifford MN. (2010). Bioavailability of dietary flavonoids and phenolic compounds. Mol Aspects Med   31 (6): 446-467. Csokay B, Prajda N, Weber G and Olah E. (1997). Molecular mechanisms in the antiproliferative action of quercetin. Life Sci   60 : 2157-2163. Cvorovic J, Tramer F, Granzotto M, Candussio L, Decorti G and Passamonti S. (2010). Oxidative stress-based cytotoxicity of delphinidin and cyanidin in colon cancer cells. Arch Biochem Biophys   501 : 151-157. Decker EA. (1997). Phenolics: pro-oxidants or antioxidants? Nutr Rev   55 : 396

Ther Med 2019; 45:114-123. doi: 10. Švarc-Gajić J, Cvetanović A, Segura-Carretero A, Linares IB, Mašković P. Characterisation of ginger extracts obtained by subcritical water. J Supercrit Fluids 2017; 123:92-100. doi: 11. Lee SW, Lim JH, Kim MS, Jeong JH, Song GY, Lee WS et al. Phenolic compounds isolated from Zingiber officinale roots inhibit cell adhesion. Food Chem 2011; 128:778-782. doi: 12. Ghafoor K, Juhaimi FA

europaea L.) Cultivar leaves. − African Journal of Traditional, Complementary and Alternative Medicines, 13(2): 81−85. C harrouf Z., G uillaume D., 2007: Phenols and polyphenols from Argania spinosa . − American Journal of Food Technology, 2(7): 679−683. C heynier V., 2012: Phenolic compounds: from plants to foods. − Phytochemistry Reviews, 11(2–3): 153−177. C os P., Y ing L., C alomme M., H u J.P., C imanga K., V an P oel B., P ieters L., V lietnck A.J., V anden B erghe D., 1998: Structure-activity relationship and classification of flavonoids as

.1016/j.foodchem.2009.01.014 Morais, M., Moreira, L., Feas, X., & Estevinho, L.M. (2011). Honeybee-collected pollen from five Portuguese Natural Parks: palynological origin, phenolic content, antioxidant properties and antimicrobial activity. Food and Chemical Toxicology, 49 (5), 1096-1101. DOI: 10.1016/j.fct.2011.01.020 Negri, G., Teixeira, E.W., Alves, M.L.T.M.F., Moretti, A.C.C., Otsuk, I.P., Borguini, R.G., Salatino, A. (2011). Hydroxycinnamic acid amide derivatives, phenolic compounds and antioxidant activities of extracts of pollen samples from Southeast Brazil


The latest research revealed that phenolic compounds play an important role in the quality of red wine, particularly on colour and astringency and also are responsible for the sanogenic or multiple benefic effects on human health after a moderate consumption of wine. This paper presents the ripening evolution of routine quality control parameters (sugars, acids, weight of 100 berries) and phenolic compounds (anthocyanins and polyphenolic index) during 2013 year for the most representative red grape varieties (Cabernet Sauvignon, Merlot, Feteasca Neagra, Pinot Noir and Mamaia) authorized to obtain wines with denomination of origin controlled in Murfatlar wine center. Also, the phenolic profile of obtained red wines was evaluated by reversedphase high performance liquid chromatography. The reported results were useful to find the optimum moment for grape harvest ensuring the production of high quality wines.


For comparative purposes, a quantitative estimation of antioxidant activity of phenolic compounds of different classes was conducted by way of the polarography method, via the ADP-Fe2+ model of the induced ascorbate-dependent lipid peroxidation of rat liver micro-somes within an in-vitro system. As a result, it was recognized that the antioxidant properties of phenolic compounds depend on the nature and chemical structure of several substances. In respect of such activity, leaders in the classes of investigated polyphenolic compounds are: Propyl gallate = Gallotannin (Phenolcarboxylic acids and their derivatives) > Quercetin = Myricetin (Flavonols) > Luteolin (Flavo n) = Mangiferin (Xanthones) > Kaempferol (Flavonols) = Catechin (Flavans). Thus, the assessment of the inhibition ability of the lipid peroxidation of microsomes by phenolic compounds can be used as an accessible test for the preliminary quantitative estimation of their antioxidant properties.

Farmacie, București, 1973, 13-15, 32-75. 5. Kjær C, Elmegaard N, Pedersen MB, Damgaard C, Nielsen JK. Phytochemical responses to herbicide exposure and effects on herbivorous insects. Pesticides Research. 2001;55:20-25. 6. Gîrd CE, Duţu LE, Popescu ML, Pavel M, Tudor I, Iordache AT. Bazele teoretice și practice ale analizei farmacognostice, Ed. Curtea Veche, București, 2008, 1:104-106, 136, 152-153, 169. 7. González M, Guzmán B, Rudyk R, Romano E, Molina MAA. Spectrophotometric Determination of Phenolic Compounds in Propolis, Lat. Am. J. Pharm. 2003;22(3):243-248. 8


The differences in the chemical composition of the phenolic compounds of Salvia officinalis versus Salvia sclarea growing in different habitats, were studied. First, the optimal solvent - methanol - for ultrasonic extraction of phenolic compounds from these plants was chosen experimentally. Total phenolic content and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were determined spectrophotometrically. Total phenolic content was in the range of 63.9 to 134.4 mg GAE/g of plant depending on the studied species. The highest antiradical activity was displayed by the methanol fractions of S. sclarea varieties (83 and 67%). HPLC-DAD analysis of extracts was done in order to identify the presence of individual phenolic compounds. This was done by comparison of their retention times with those observed for 17 commercially available standard compounds. The results showed differences in the phenolics composition, with plants collected on Crimean peninsula accumulating more phenolic acids than Polish varieties. In turn, the Polish varieties of sage contain bigger amount of flavonoids in their tissues.

, absorption and metabolism.In V.P. Preedy (Ed.), Beer in health and disease prevention (pp. 429-440). Burlington, MA; San Diego, CA; London: Elsevier/Academic Press. 17. Rivero, D., Perez-Magarino, S., Gonzalez- Sanjose, L., Valls-Belles, V., Codoner, P., & Muniz, P. (2005). Inhibition of induced DNA oxidative damage by beers: Correlation with the content of polyphenols and melanoidins.Journal of Agriculture and Food Chemistry, 53(9), 3637-3642. 18. Shahidi, F., & Naczk, M. (1995). Phenolic compounds of beverages. In Food phenolics: Sources, chemistry, effects, applications