Regulation of the phenolic profile of berries can increase their antioxidant activity
| Autor: | Grigorij Kogan, Ivan Turianica, Eva Hanáčková, L’ubomír Kobida, Peter Chlebo, Jozef Hudec, Radka Kochanová, Pavol Slamka, Mária Burdová |
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| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
Hydroxybenzoic acid Antioxidant medicine.medical_treatment General Chemistry Antioxidants chemistry.chemical_compound Flavonols Ribes chemistry Biochemistry Ornithine Decarboxylase Inhibitor Phenols Polyphenol Fruit Photinia medicine Gallic acid General Agricultural and Biological Sciences Quercetin |
| Zdroj: | Journal of agricultural and food chemistry. 57(5) |
| ISSN: | 1520-5118 |
| Popis: | The changes of the antioxidant activities (AOA), antiradical activities (ARA), low-density lipoprotein (LDL) oxidation, and total contents of phenolics, anthocyanins, flavonols, hydroxybenzoic acids, and hydroxycinnamic acids in black currant and black chokeberry, after treatment with ornithine decarboxylase inhibitor, a polyamine inhibitor (O-phosphoethanolamine, KF), and a phenol biosynthesis stimulator (carboxymethyl chitin glucan, CCHG), were analyzed spectrophotometrically. Gallic acid, hydroxycinnamic acids, and selected flavonol contents was analyzed by RP-HPLC. Both regulators increased the AOA measured as inhibition of peroxidation (IP) in black chokeberry, 1.71-fold after treatment with KF(1) and 1.74-fold after treatment with CCHG. In black currant IP was elevated after CCHG application only in lower dose (CCHG(1) 63.36% vs control 53.23%). In black chokeberry the total phenolics content was elevated 1.49-fold after KF(1) application and 1.31-fold after CCHG(2) application. The regulators had the lower effect on the phenolic accumulation in black currant. There was a strong relationship between the total phenolics in the both crops and anthocyanins, hydroxybenzoic acids, and hydroxycinnamic acids contents, respectively. Both regulators significantly changed the ratio of conjugated (rutin) to free (quercetin) flavonol mainly in black chokeberry. The antioxidant activities compared using LDL in vitro oxidation assay were increased more expressively after treatment with KF(2) in both crops. |
| Databáze: | OpenAIRE |
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