Phenolic content and antioxidant capacities of Parinari curatelifolia, Strychnos spinosa and Adansonia digitata

Journal of Food Biochemistry (Impact Factor: 0.74). 03/2010; 34(s1):207 - 221. DOI: 10.1111/j.1745-4514.2009.00325.x


The phenolic content and antioxidant capacities of Parinari curatelifolia, Strychnos spinosa and Adansonia digitata were determined and compared to orange juice and baobab nectar, a commercial beverage. Methanolic extracts were investigated for their ability to scavenge free radicals by the 1, 1-diphenyl-2 picrylhydrazyl radical and superoxide radical scavenging assays whilst the β-Carotene Linoleic Acid Model System and inhibition of phosholipid peroxidation were used as model systems. The reducing power assay was used to determine the reducing potential of the extracts.
Results showed that the beverages in this investigation were capable of acting as antioxidant sources as they displayed significant radical scavenging properties. Adansonia digitata had the highest and comparable antioxidant activities to Citrus sinensis (orange). The total phenolic, ascorbic acid, proantocyanidin and flavonoid contents ranged between 12 and 58 mg GAE/100 mL, 0.00 to 51.26 mg/100 mL, 0.35–1.071% and 18.3–124 mg/100 mL, respectively. There was a positive correlation between antioxidant activities and phenolic compounds content but there was no clear relationship between proanthocyanidin content and antioxidant activity.
Fruits contribute significantly to the diets of many rural families in times of famine and they also provide some essential micronutrients. The results obtained in this study showed that fruits are valuable sources of antioxidants and if their consumption is promoted they will go a long way in addressing some problems of malnutrition bedeviling rural communities in Africa.

32 Reads
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: To identify the key enzymes involved in anthocyanin synthesis in sweet cherry (Prunus avium L.), the differences in anthocyanin biosynthetic gene expressions were investigated in the samples (mix of peel and flesh) of a red-colored cultivar (‘Hongdeng’) and a bicolored cultivar (‘Caihong’) during fruit development. The expression of six anthocyanin synthetic genes in cherry (PacCHS, PacCHI, PacF3H, PacDFR, PacANS, and PacUFGT) was analyzed by quantitative real-time PCR and Western blot analysis. Meanwhile, the changes in anthocyanin contents were measured by ultra-performance liquid chromatography. The expression of anthocyanin synthetic genes and the anthocyanin contents were much higher in ‘Hongdeng’ than in ‘Caihong’ fruits. Gene transcription and translation and anthocyanin accumulation all started approximately at the end of the pit-hardening period and reached a maximum at maturation. All six genes were significantly correlated with anthocyanin accumulation in ‘Hongdeng’ and PacCHS had the highest direct effect. However, only PacUFGT was significantly correlated with anthocyanin accumulation in ‘Caihong’. Anthocyanin biosynthesis in sweet cherry seems to be regulated mostly at the transcript levels. CHS appears to be the key enzyme involved in anthocyanin synthesis in ‘Hongdeng’, while UFGT is involved in anthocyanin synthesis in ‘Caihong’ fruits.
    Preview · Article · Dec 2013 · Journal of Plant Growth Regulation
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Thermal treatment of food is done in the food industry for preservation purposes. Food preservation prevents deteriorative reactions, extends a food’s shelf life and assures its safety. Thermal processing has most of the characteristics of an ideal food preservation method. However, in some foods the high thermotolerance of certain enzymes and microorganisms, mainly bacterial spores, entails the application of extreme heat treatments, which changes the nutritional, phytochemical and organoleptic food properties. Therefore, alternatives to thermal processing as the main means of inactivating pathogenic and spoilage microorganisms are being developed by researchers. The present review focuses on the effect of some non thermal processing technologies on the bioactive compounds and antioxidant activities of some vegetables.
    Preview · Article · Apr 2010 · Asian Journal of Clinical Nutrition
  • [Show abstract] [Hide abstract]
    ABSTRACT: A new spectrometric method ultra performance liquid chromatography-tandem mass spectrometric with high precision and rapid analysis was developed to separate 17 phenolic compounds. Different species of cherries, including 10 sweet cherry (Prunus avium L.) cultivars, a tart cherry (P. cerasus L.) rootstock (CAB), and a hybrid rootstock 'Colt' (P. avium × P. pseudocerasus), were analyzed for phenolics contents by this method. The results showed that significant differences were observed among the phenolic compound contents in different cherry species. In 10 sweet cherry cultivars, the contents of neochlorogenic acid and cyanidin-3O-rutinoside were much higher in red-colored fruits (for example, 64.60 and 44.50 mg/100 g fresh weight in Burlat, respectively) than those in bicolored ones. Principal component analysis revealed that cyanidin-3O-rutinoside was an effective index for grouping the cultivars with similar species and fruit colors. Moreover, there were strong positive correlations between phenolics content and antioxidant activity, which was higher in red-colored cherries.
    No preview · Article · May 2011 · Journal of Food Science
Show more