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Dynamic Metabolomic Changes in the Phenolic Compound Profile and Antioxidant Activity in Developmental Sorghum Grains.
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Laboratory of Bioactives (LABBIO), Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, Brazil.
Phenolic compounds (PC) were analyzed by UHPLC-ESI-QTOF-MS in two sorghum genotypes, harvested in two growing seasons (GS) at five distinct days after flowering (DAF) to evaluate how genotype/GS influences the PC synthesis and antioxidant capacity during grain growth. Total phenolic contents were strongly correlated with antioxidant capacity ( > 0.9, < 0.
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Pharmacy Program, Gandaki University, Pokhara, 33700, Nepal.
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View Article and Find Full Text PDFInsights into bioactivity guided chemical profiling of Mill. fruits wild-growing in Montenegro.
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Department of Plant Physiology, Institute for Biological Research "Siniša Stanković"- National Institute of the Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11108, Belgrade, Serbia.
Jujube ( Mill.) is a highly abundant wild-growing plant in Montenegro. It has been utilized since old times for various bioactive properties by the natives, however its detailed chemical characterization, antimicrobial, antioxidant and cytotoxic potential have not been extensively explored.
View Article and Find Full Text PDFFormation of volatile compounds in salt-mediated naturally fermented cassava.
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Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia.
Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5-25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated.
View Article and Find Full Text PDFComparative analysis of antioxidant activity and content of (poly)phenolic compounds in cabernet sauvignon and merlot wines of Slovenian and Serbian vineyards.
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University of Kragujevac, Institute for Information Technologies, Department of Science, Jovana Cvijića Bb, 34000 Kragujevac, Serbia.
The individual (poly)phenols of red wines cultivated in two different Western Balkan wine-growing regions were determined using the HPLC method, while the ABTS and DPPH tests were employed to investigate antioxidant activity. The reduction potential of antioxidants was determined by FRAP assay. Five distinct classes of phenolic compounds, including phenolic acids, flavan-3-ols, flavonols, stilbenes, and anthocyanins, were identified.
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