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Related Concept Videos

Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
Fruit Development, Structure, and Function01:58

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Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.

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Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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Rowanberry phenolics: compositional analysis and bioactivities.

Petri Kylli1, Liisa Nohynek, Riitta Puupponen-Pimiä

  • 1Department of Food and Environmental Sciences, P.O. Box 27, 00014 University of Helsinki, Finland. petri.kylli@helsinki.fi

Journal of Agricultural and Food Chemistry
|November 3, 2010
PubMed
Summary
This summary is machine-generated.

Wild and cultivated rowanberries possess potent antioxidant and antimicrobial properties. Rowanberry phenolics effectively inhibit lipid oxidation and bacterial growth, with cultivation impacting phenolic composition without diminishing bioactivity.

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Area of Science:

  • Food Science
  • Pharmacology
  • Phytochemistry

Background:

  • Berries are rich in diverse phenolic compounds, including anthocyanins and caffeoylquinic acids.
  • The type and concentration of phenolics influence berry bioactivity, such as antioxidant and antimicrobial effects.
  • Rowanberries (Sorbus aucuparia), both wild and cultivated, are potential sources of bioactive compounds.

Purpose of the Study:

  • To characterize the phenolic composition of wild and cultivated rowanberries.
  • To evaluate the antioxidant, antimicrobial, and antiadhesive activities of rowanberry phenolics.
  • To compare the bioactivity of wild rowanberries with cultivated varieties (Burka, Granatnaja, Titan, Zoltaja).

Main Methods:

  • High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS) for phenolic profiling.
  • In vitro assays to assess antioxidant activity (lipid oxidation inhibition).
  • Antimicrobial assays against Staphylococcus aureus, Salmonella sv. Typhimurium, and Escherichia coli.
  • Antiadhesive assays evaluating hemagglutination inhibition.

Main Results:

  • Caffeoylquinic acids were the predominant phenolics (56–80%) in wild rowanberries.
  • Cultivated rowanberries had lower caffeoylquinic acids but higher anthocyanin content (up to 28.5%).
  • Wild rowanberry phenolics showed significant lipid oxidation inhibition (86–97% hexanal inhibition).
  • Both wild and cultivated rowanberry phenolics exhibited bacteriostatic effects against Staphylococcus aureus.
  • Phenolic extracts inhibited the growth of Escherichia coli and Salmonella sv. Typhimurium to varying degrees.
  • Phenolic extracts from wild rowanberries and 'Burka' inhibited E. coli hemagglutination.

Conclusions:

  • Cultivation of rowanberries increases anthocyanin content but does not reduce their overall bioactivity.
  • Rowanberry phenolics, particularly from wild types, possess significant antioxidant and antimicrobial properties.
  • Rowanberries are a valuable source of bioactive compounds with potential applications in food and health industries.