Journal ArticleDOI
Fractionation of Orange Peel Phenols in Ultrafiltered Molasses and Mass Balance Studies of Their Antioxidant Levels
TLDR
Inhibition of the superoxide anion reduction of nitroblue tetrazolium showed that a significant amount of the total antioxidant activity in orange peel molasses was attributable to minor-occurring flavones, including polymethoxylated flavones and flavanone-O-trisaccharides.Abstract:
Orange peel molasses, a byproduct of juice production, contains high concentrations of phenols, including numerous flavanone and flavone glycosides, polymethoxylated flavones, hydroxycinnamates, and other miscellaneous phenolic glycosides and amines. Extensive fractionation of these phenols was achieved by adsorption, ion exchange, and size exclusion chromatography. Size exclusion chromatography effectively separated the different classes of flavonoids in ultrafiltered molasses, including the polymethoxylated flavones, flavanone-O-trisaccharides, flavanone- and flavone-O-disaccharides, and, finally, flavone-C-glycosides. Mass spectral analysis of the early-eluting flavonoid fractions off the size exclusion column revealed a broad collection of minor-occurring flavone glycosides, which included, in part, glycosides of limocitrin, limocitrol, and chrysoeriol. Most hydroxycinnamates in the molasses were recovered by ion exchange chromatography, which also facilitated the recovery of fractions containing many other miscellaneous phenols. Total antioxidant levels and total phenolic contents were measured for the separate categories of phenols in the molasses. Inhibition of the superoxide anion reduction of nitroblue tetrazolium showed that a significant amount of the total antioxidant activity in orange peel molasses was attributable to minor-occurring flavones. The miscellaneous phenolic-containing fractions, in which a large portion of the total phenolic content in molasses occurred, also constituted a major portion of the total antioxidants in ultrafiltered molasses.read more
Citations
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Journal ArticleDOI
Recovery, concentration and purification of phenolic compounds by adsorption: A review
María Luisa Soto,Andrés Moure,Andrés Moure,Herminia Domínguez,Herminia Domínguez,Juan Carlos Parajó,Juan Carlos Parajó +6 more
TL;DR: In this paper, the equilibrium and kinetic principles of adsorption and desorption were reviewed for solutions containing phenolic compounds, as well as their application in food-oriented processes, including detoxification of fermentation media, color removal and purification of sugar solutions and microbial metabolites.
Journal ArticleDOI
Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract
TL;DR: The results showed that after heat treatment, the free fraction of phenolic acids increased, whereas ester, glycoside, and ester-bound fractions decreased and the content of total FGs declined, suggesting that a proper and reasonable heat treatment could be used to enhance the antioxidant capacity of citrus peel.
Journal ArticleDOI
Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits
Kanjana Mahattanatawee,John A. Manthey,Gary A. Luzio,Stephen T. Talcott,Kevin L. Goodner,Elizabeth A. Baldwin +5 more
TL;DR: The antioxidant activities evaluated by both ORAC and DPPH showed similar trends where red guava and carambola exhibited the highest and sapodilla and green papaya exhibited the lowest levels and many of the tropical fruits were shown to contain an abundance of hydrolyzable tannins, ellagic acid conjugates, and flavone glycosides.
Journal ArticleDOI
A Screening Method for the Identification of Glycosylated Flavonoids and Other Phenolic Compounds Using a Standard Analytical Approach for All Plant Materials
Long-Ze Lin,James M. Harnly +1 more
TL;DR: The utility of the screening method is demonstrated by the identification of 78 phenolic compounds in cranberry, elder flower, Fuji apple peel, navel orange peel, and soybean seed.
Journal ArticleDOI
The polyphenolic profiles of common bean (Phaseolus vulgaris L.).
TL;DR: This is the first report of the tentative identification of quercetin 3-O-pentosylhexoside and flavonoid glucoside malonates, and the first detailed detection of hydroxycinnamates, in common beans.
References
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Journal ArticleDOI
Flavonoids are scavengers of superoxide anions
Robak J,Ryszard J. Gryglewski +1 more
TL;DR: It is concluded that antioxidant properties of flavonoids are effected mainly via scavenging of superoxide anions whereas non-flavonoid antioxidants act on further links of free radical chain reactions, most likely by scavenges of hydroxyl radicals.
Journal ArticleDOI
Phenolic Compounds and Antioxidant Capacity of Georgia-grown Blueberries and Blackberries
TL;DR: Blueberries and blackberries grown at various locations in Georgia were collected and analyzed for flavonoids, total anthocyanins, total polyphenols, and Trolox-equivalent antioxidant capacity (TEAC).
Journal ArticleDOI
Antioxidant activity and phenolic composition of citrus peel and seed extracts
TL;DR: In this article, a possible way to valorize citrus peels and seeds, which are byproducts of the juice extraction industry, is to use them as natural antioxidants, and the antioxidant activity of several citrus peel and...
Journal ArticleDOI
Biological properties of citrus flavonoids pertaining to cancer and inflammation.
TL;DR: Evidence clearly indicates to the potential health promoting properties of these citrus flavonoids.
Journal ArticleDOI
Antioxidative and Anti-Glycation Activity of Garcinol from Garcinia indica Fruit Rind
TL;DR: In a phenazine methosulfate/NADH-nitroblue tetrazolium system, garcinol exhibited superoxide anion scavenging activity and suppressed protein glycation in a bovine serum albumin/fructose system, suggesting it might be beneficial as a potent antioxidant and a glycation inhibitor under specified conditions.
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