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Growing social interest in foods with high biological quality results in the need to look for possibilities of increasing the biological quality of food products. The aim of this research was an attempt to estimate the increase of polyphenolic compounds (by UPLC-PDA-MS/MS) in the flesh and skin of pear under the influence of stress elicitors such as UVC radiation, L-EMF, H-EMF and US with various exposure times. The applied stress factors differentiated the content of phenolic acids, flavan-3-ols and flavonols both in flesh and in skin. In all cases, pear skin demonstrated a decrease in the sum of polyphenolic compounds; however, when it comes to flavan-3-ols and procyanidins, the concentration of the compounds increased in two cases: after a 30-min exposure to L-EMF (+ 18%) and after a 5-min exposure to H-EMF (+ 20%). Following a 30-min flesh exposure to US, the determined sum of polyphenolic compounds was + 28% higher than in the control sample. It was observed that the level of flavan-3-ols and procyanidins in the flesh increased after a 60-min exposure to UVC radiation and low-frequency and high-frequency electromagnetic fields, and after a 20-min and 30-min exposure to ultrasounds. The presence of flavonols was only observed in pear skin. The research results show that it is possible to produce juice with a higher content of polyphenolic compounds, because juice is obtained mainly from the flesh; however, there is a need for further research to confirm the observed tendencies in the changes of polyphenolic compounds in fractions of pears.

The aim of the study was to evaluate the influence of different drying methods on physicochemical parameters of 3 saskatoon berry cultivars: ‘Honeywood’, ‘Smoky’ and ‘Martin’. Convective drying (CD), microwave-vacuum drying (MVD) and combined drying (CD/MVD) significantly affected moisture content, water activity and colour. Among polyphenolic compounds, 10 flavan-3-ols, 7 anthocyanins, 8 phenolic acids and 11 flavonols were identified by the UPLC-PDA-Q/TOF-MS system in dried saskatoon berries. The total content of identified polyphenolic compounds present in dried saskatoon berries ranged from 21.4 to 66.3 g/kg dry matter, for respectively ‘Martin’ and ‘Smoky’. The strongest ability of extracts to scavenge ABTS radical cations was noted for ‘Honeywood’, followed by both ‘Smoky’ and ‘Martin’. Antioxidant capacity of products was connected with the content of polyphenolic compounds. ‘Honeywood’ and ‘Smoky’ can be best recommended for the production of dried merchandise. The microwave vacuum drying at 480 W with reduction to 120 W give product with the quality similar to this obtained by freeze drying, especially when it comes to the retention of polymeric procyanidins and flavonols present in the fruit. In conclusion, quality of dried saskatoon berry can be successfully moderated by appropriate selection of drying techniques and parameters.

Agastache rugosa (Fischer & C.A.Meyer) O.Kuntze (Lamiaceae) is an East Asian medicinal and aromatic plant. It is rich in polyphenolic compounds such as rosmarinic, chlorogenic, ferulic acids and apigenin glycosides. in vitro shoot cultures were used to study influence of various factors on polyphenol profile using Ultra Performance Liquid Chromatography coupled to high resolution mass spectrometry (UPLC-ESI-qTOF-MS). Large differences in the morphology and polyphenol profile were observed in experiments with various illumination (white fluorescent lamps or white and photosynthetically active radiation LEDs) and supplementation with plant growth regulators and amino acids. Shoots were cultured on the MS basal agar medium with or without plant growth regulators (6-benzylaminopurine - BA, indole-3-acetic acid – IAA), or supplemented with different concentrations of phenylpropanoid biosynthesis precursor - l -phenylalanine or an amino acid mixture (casein hydrolysate). The composition of polyphenols in methanolic extracts was analyzed using UPLC-DAD-qTOF-MS. Three phenolic acids: cryptochlorogenic acid, feruloyl-quinic acid, rosmarinic acid, a rosmarinic acid methyl ester and two isomeric ferulic acid glucosides, as well as one flavonoid – an apigenin derivative were detected. Rosmarinic acid (RA) was the most abundant compound found in the analyzed plant material. Supplementation with amino acids resulted in highest content of RA in shoots cultured for 196 days on media containing either low concentration (1 mg/L) of l -phenylalanine or two of the highest - 20, 50 mg/L. The effect of casein hydrolysate supplementation was noticed from the beginning of shoot culture and reached maximum of 23.3 mg/g on 140 day. On the other hand, shoots that were growing under different illumination produced over 20 mg/g dw of RA after 70 days of culture. In conclusion, the production of phenolic compounds in A. rugosa in vitro shoots was influenced by the age of the shoot cultures, illumination regime and amino acids supplementation.

Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase), furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots.

The aim of this study was to compare the protective effects of chokeberry juice and silymarin against chemical-induced liver fibrosis in rats. Liver fibrosis was induced by CCl4 administered two days a week for six weeks. Two groups of rats were co-treated with chokeberry juice, 10 mL/kg/day. or silymarin as a positive control, 100 mg/kg/day for six weeks. Hepatic lipid peroxidation was suppressed by 50% and the activity of hepatic antioxidant enzymes was increased by 19%&ndash, 173% in rats co-treated with CCl4 and substances tested as compared to rats administered CCl4 alone. Hepatic hydroxyproline was decreased by 24% only in rats treated with silymarin. The messenger RNA (mRNA) expression levels of fibrosis-related molecules, procollagen I, &alpha, SMA, TIMP-1, TGF&beta, and TNF&alpha, which were significantly increased in the liver of CCl4-treated rats, were not modulated by substances tested. Histological evaluation revealed a slight protective effect of silymarin against fibrosis. However, in CCl4 + chokeberry-treated rats, the density of vacuolated hepatocytes was significantly lower than that in silymarin administered animals. Chokeberry juice did not demonstrate an antifibrotic effect in the applied experimental model of fibrosis, and the effect of the known antifibrotic agent, silymarin, was very limited.

The activity of polyphenolic compounds, triterpenoids, carotenoids, chlorophylls and antioxidants in leaves and rhizomes of Fallopia japonica Houtt and Fallopia sachalinensis (F.Schmidt) grown in Poland was investigated. Leaves and rhizomes were assessed for the presence of bioactive compounds with the ultra-performance liquid chromatography photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-Q/TOF-MS) method, and for antioxidant activity with the on-line UPLC-ABTS screening. Forty-six polyphenolic compounds (15 phenolic acids, 12 flavones and flavonols, 11 flavan-3-ols and 8 stilbenes), were identified in Fallopia japonica and Fallopia sachalinensis. Furthermore, accurate mass measurement technique was for the first time in Fallopia japonica Houtt and Fallopia sachalinensis (F.Schmidt) in leaves and rhizomes it identified 25 new compounds belonging to carotenoids (9), chlorophylls (13) and triterpenoids (3) as well as rated the antioxidant properties of each polyphenolic compound. Major qualitative differences were found in the profiles. The leaves and rhizomes were found to be a good source not only of (average 20408.18 and 2716.42 mg/100 g dm), but also chlorophylls (average 179.97 and 43.82 mg/100 g dm), carotenoids (average 100.23 and 53.25 mg/100 g dm) and triterpenoids (average 580.87 and 434.05 mg/100 g dm). The content of bioactive compounds in Fallopia japonica Houtt was around 8.0, 4.0, 2.0 and 1.3 times higher than the content of polyphenols, chlorophylls, carotenoids and triterpenoids in Fallopia sachalinensis (F.Schmidt). The accurate identification of Fallopia bioactive compounds is an indispensable detailed knowledge of the profile and step toward better understanding of the medicinal properties of the species and also potentially more extensive use of the plant.

The aim of this study was to investigate the influence of addition of pectinolytic enzymes to chokeberry juice on the content of polyphenolic compounds analysed by UPLC-PDA-FL, antioxidant potency measured by ABTS and FRAP assay, turbidity, precipitation, and sugar composition analysed by HPLC-ELSD and colour parameters determined by the CIEL*a*b* system. UPLC-PDA-FL analysis identified 30 polyphenolic compounds belonging to hydroxycinnamic acids, anthocyanins, flavonones, flavonols, and flavan-3-ols. High content of bioactive compounds, high antioxidant capacity and low values of turbidity and precipitation were obtained in juice with addition of Panzym YELD MASH, Pectinex YELD MASH and Opti EYXL. The colour of chokeberry juice with these enzymes was intensely red, attractive, and without browning before or after storage. These pectinolytic enzymes influenced the stability of parameters such as chemical, physical and bioactive potency in the chokeberry juice after 5 months of storage at 5 °C.

Chokeberry juice is a good source of health-promoting nutrients, and can be a suitable supplement for a healthy diet. Therefore, the aim of this study was to investigate the changes that occur during clarification using different polysaccharides-based clarification agents (chitosan, xanthan gum (XG), carboxymethylcellulose (CMC), agar-agar (AA), carob gum (locust bean gum, LBG), β-cyclodextrin (BCD), guar gum (GG)), their doses and reaction time on the phenolic compounds (UPLC-PDA-FL), turbidity, change of colour (CIEL*a*b*) and antioxidant activity (ABTS and FRAP) of chokeberry juice. Low turbidity and high antioxidant activity and contents of polyphenol compounds were obtained in chokeberry juice with addition of clarification agents as AA, CMC and XG. The colour of these juices were attractive, intensive red and without browning after reaction time and storage. The dose of clarification agents and after reaction time (1, 5, 16 h) significantly influenced increase in the quality of the finally products. These clarification agents after 5 months storage were also well influenced the stability of clarification process and of physical and bioactive parameterising the centrifuged chokeberry juice. This study suggests that AA, CMC and XG can be used as a clarifying aid of chokeberry juices.

Triterpenoids, carotenoids, chlorophylls, and antioxidant capacity of individual parts of wild garlic at different times of harvesting were studied. Leaves, flowers, bulbs, and stems of Allium ursinum were used in this study. The contents of triterpenoids, carotenoids, and chlorophylls were determined by UPLC–PDA-Q/TOF-MS, and the antioxidant capacity was determined by ABTS and FRAP assay. A total of 21 compounds including 3 triterpenoids, 11 carotenoids, and 7 chlorophylls were identified in anatomical parts of A. ursinum in March and June 2016. These compounds present in individual anatomical parts of wild garlic were determination in this study for the first time ever. The average content of total triterpenoids ranged from 750.7 to 4159.5 mg/kg dry matter (dm) and that of carotenoids and chlorophylls ranged from 14.4 to 14,424.5 mg/kg dm for bulbs and leaves. The average level of the antioxidant capacity ranged from 37.1 to 91.7 µmol Trolox/g dm in bulbs and leaves, respectively. The leaves, flowers, and stems of wild garlic are a good source of health-promoting compounds. They can be used as functional food ingredients, dietary supplements, and additives.

Bioactive compounds in fruits of four Saskatoon berry genotypes grown in a trial in central Poland are presented in this paper. Two Polish breeding clones (no. 5/6 and type S) and two Canadian cultivars - 'Martin' and 'Smoky' - were used in studies conducted in 2015-2016. Fourty-eight bioactive compounds were identified in Saskatoon berry genotypes, including twenty-nine polyphenolic compounds (4 anthocyanins, 9 phenolic acids, 9 flavonols, 7 flavan-3-ols), 3 triterpenoids, 7 carotenoids, 5 chlorophylls and 4 tocopherols. The results of the analysis showed that the fruits of clone no. 5/6 had significantly lower contents of pro-healthy compounds and antioxidant activity in comparison to the other three tested genotypes. These genotypes, which may offer new functional material, can be recommended for fruit growers to increase their income. Their fruits can be used for the food processing industry and for the production of health beneficial products.

The changes of polyphenols and triterpenoids in three cranberry cultivars (‘Pilgrim’, ‘Stevens’, and ‘Ben Lear)’ from different maturity stages, grown in Poland, were determined using ultra-performance liquid chromatography (UPLC) and photodiode detector-quadrupole/time-of-flight mass spectrometry. Fifty-one bioactive compounds were identified in cranberry fruits, including 48 polyphenols (19 flavonols, 8 anthocyanins, 7 phenolic acids, and 14 flavan-3-ol oligomers) and 3 triterpenoids (betulinic, oleanolic, and ursolic acids). The concentrations of individual polyphenolic compounds during ripening were similar, whereas their values differed significantly. Immature fruits showed the lowest level of polyphenolic compounds, which increased in semi-mature cranberry fruits and did not change remarkably in commercially mature cranberry fruits. The quantity of phytochemical compounds during cranberry fruit ripening depended on cultivar, and the cultivar ‘Stevens’ had significantly higher concentrations of bioactive compounds and antioxidant capacity in comparison to the other tested cultivars.

The basic chemical composition, polyphenols and antioxidant capacity in 22 old apple cultivars grown in Poland were determined. Fruits were analyzed for contents of individual polyphenolics with the ultra-performance liquid chromatography photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-Q/TOF–MS) method, sugar with the high-performance liquid chromatography–evaporative light scattering detector (HPLC-ELSD) method, and antioxidant capacity with the ABTS and FRAP radical method. A total of 29 bioactive compounds, including 26 polyphenolic compounds (7 flavan-3-ols, 2 dihydrochalcones, 4 anthocyanins, 5 phenolic acids, 8 flavonols) and 3 triterpenoids (ursolic, betulinic and oleanolic acids), were identified in fruits. All the apple cultivars were found to be rich in polyphenols [average 2139.21 mg/100 g dry matter (dm)], especially phenolic acid (average 694.12 mg/kg dm), flavan-3-ols (average 1259.80 mg/kg dm), flavonols (average 106.78 mg/kg dm) and triterpenoids (average 2552.20 µg/g dm), particularly ursolic acid (average 2234.50 µg/g dm), with high ABTS and FRAP capacity (average 72.14 and 46.77 µmol Trolox/100 g dm). The apple cultivars were also found to be a good source of pectins (average 1.19%), acids (average 0.67%) and sugars (average 9.11 g/100 g).

Cranberries can be a component of a healthy diet, because they are a great source of health‐promoting compounds and nutrients. The aims of this study were to evaluated phytochemicals and antioxidant activity in 6 cultivars of cranberry fruit grown in Poland. The content of polyphenols, carotenoids, chlorophylls, and triterpenoids were determined with the use of UPLC‐PDA‐MS/MS, although antioxidant activity was examined with DPPH, ABTS, and FRAP assays. The cvs. “Franklin,” “Howes,” and “Stevens” were characterized by the highest concentration of total polyphenols (4219, 3995, and 3584 mg/100 g dm), triterpenoids (3582, 3671, and 3451 mg/kg dm), carotenoids (9.75, 8.52, and 7.94 mg/kg dm), and antioxidant activity (ABTS: 226, 264, 246; FRAP: 102, 139, 124; DPPH: 235, 320, 284 μmolTE/g dm), making these 3 cultivars especially recommendable for consumption. Furthermore, a positive correlation between content of phytochemicals and antioxidant activity was found. The manuscript “Phytochemical compounds and antioxidant activity in different cultivars of cranberry (Vaccinium macrocarponL)” represents cultivars commonly grown in Poland that maybe beneficial offer the food industry, to develop attractive foods with a high content of biologically active substances.

The aim of the study was to identify and evaluate the content of iridoids and phenolic compounds in the leaves and roots of Dipsacus fullonum L. They were identified and quantified by UPLC-PDA-MS/MS. Five iridoid compounds (loganic acid, loganin, sweroside, cantleyoside, and sylvestroside III) were identified in Dipsacus fullonum L. leaves and roots. Seven phenolic acids and three flavones were identified in the leaves, and seven phenolic acids were detected in the roots. The leaves contained more iridoids and phenolic compounds than the roots. We also evaluated the antimicrobial (anti-bacterial and anti-yeast), antioxidant (ORAC methods), and antiacetylcholinesterase (AChE) activities of Dipsacus fullonum L. leaves and roots. Leaf extract demonstrated the strongest antioxidant activity, but roots showed stronger antiacetylcholinesterase activity than leaves. The study also confirmed antibacterial activity of root-derived compounds against Staphylococcus aureus DSM 799 and Escherichia coli ATCC 10536.

The aim of this study was to determine the content of triterpenoids and polyphenols, and antioxidative activity in leaves, stalks, and roots of plants from the species Fallopia as well as to present the main relationship between them. Polyphenolic compounds and triterpenoids were identified with liquid chromatography-photodiode detector-mass spectrometry/quadrupole time of flight (LC-MS-Q/TOF, qualitatively) and quantified with an ultra-performance liquid chromatography-photodiode detector (UPLC-PDA (quantitatively), and their antioxidative activity was determined with radical scavenging capacity (ABTS) and oxygen radical absorbance capacity (ORAC) assays. Generally, the wild Fallopia japonica Houtt. species had 1.2 times higher content of bioactive compounds and antioxidative activity than Fallopia sachalinensis. Contents of polyphenolic compounds determined in leaves, stalks, and roots were on average 17.81, 10.60, and 9.02 g/100 g of dry weight (DW), whereas the average contents of triterpenoids reached 0.78, 0.70, and 0.50 g/100 g DW, respectively. The leaves were a better source of polymeric procyanidins, phenolic acids, flavones, and flavonols, as well as oleanolic and ursolic acids than the other morphological parts of the tested plants. However, the roots were an excellent source of flavan-3-ols (monomeric and oligomer) and stilbenes, such as resveratrol, and their derivatives. The results obtained showed significant differences between plants of the wild Fallopia species and their morphological parts, and enabled selecting the most valuable morphological part of the tested plants to be used for food enrichment and nutraceuticals production. Therefore, the leaves seem to be the best as potential food additives for health, due to the above-average content of polyphenolic compounds and triterpenoids. In turn, roots, with their high contents of stilbenes and polyphenolic compounds, represent a good material for the medical, pharmaceutical, and cosmetic industries. The principal component analysis of the plants of wild Fallopia species and their morphological parts confirmed significant differences in their chemical composition.

Blackcurrant leaf midge (Dasineura tetensi) is one of the most common pests of blackcurrant (Ribes nigrum). The aim of this study was to investigate changes in the content of phenolic compounds in the leaves damaged by the larvae of this pest. Additionally, susceptibility of different blackcurrant cultivars to the midge attack was investigated. Qualitative and quantitative analyses of control and pest-infested blackcurrant leaves were performed using LC-PDA-QTOF/MS and UPLC-PDA-FL systems. A total of 39 types of phenolic compounds were identified in blackcurrant leaf extracts and they included 3 flavan-3-ols, 14 hydroxycinnamic acid derivatives, and 22 flavonols. Feeding of blackcurrant leaf midge on blackcurrant leaves lowered the content of leaf polyphenolic compounds. The greatest differences in polyphenolics between control and infected leaves were observed in 'Ruben', 'Fariegh', 'Foxendown', 'Ores', 'Ben Hope', 'Ben Connan' and 'Tisel' cultivars that were probably highly susceptible to the pest attack. In the other cultivars: 'Ben Finlay', 'Polares', 'Tiben', and 'Gofert' the differences in phenolics content were less pronounced, so they were probably less susceptible to D. tetensi attack. Plant polyphenolic compounds was strongly involved in pathogen-plant interaction, and their accumulation significantly decreased as a result of the pathogen attack.

The aim of the study was to compare fruit and fruit-based products (juice and pomace) of large cranberry (Vaccinium macrocarpon L.) with leaves as potential sources of health-promoting compounds. The study included leaves and ripe fruit of three cranberry cultivars: ‘Stevens’, ‘Ben Lear’, and ‘Pilgrim’. The leaves and fruit were analysed for the presence and content of polyphenolic compounds using LC-PDA-MS QTOF and UPLC-PDA-FL methods, and for their antioxidant activity using ABTS, DPPH, and FRAP methods. The fruit, fruit-based products and leaves were found to contain flavonols, flavan-3-ols, phenolic acids, anthocyanins and dihydrochalcone. Regardless of cultivar, the leaves and pomace contained more polyphenolic compounds and exhibited higher antioxidant activity than fruit and juices. Therefore, the pomace and leaves are attractive raw products for the production of foods with high health-promoting value.

The aim of the study was to evaluate different methods used for the preparation of powders from blue honeysuckle (Lonicera caerulea L. var. kamtschatica) cv. ‘Wojtek’, and the effects of these methods on chemical composition and antioxidant activity of lyophilized powders and pomace. The analyzed samples were evaluated for their basic chemical composition dry weight, pH, total acidity, sugars (glucose, fructose and sucrose), and antioxidant capacity (FRAP, ABTS). Polyphenolic compounds were identified and quantified by UPLC-PDA-MS/MS. Thirty eight polyphenolic compounds, including eight phenolic acids, eight anthocyanins, five flavan-3-ols, twelve flavonols and five flavones were identified in blue honeysuckle products. The highest content of bioactive compounds was detected in juice pressed from peels, as compared with fresh berries and other products. The study showed that peel-based pomace of blue honeysuckle is a better material for the production of dried product rich in bioactive compounds than the pomace obtained from whole berries.

Spent hop extract (SHE) is hypothesized to possess multifaceted anticoagulant effect and to reduce platelet reactivity in a direct manner and to improve the antiplatelet action of endothelium. The results demonstrated that SHE, rich in flavanols (50% of total phenolic compounds), hydroxycinnamic acids, proanthocyanidin oligomers, flavan-3-ol monomers, and flavonol glycosides, inhibited ADP-induced platelet aggregation up to 11% for 7.5 µg/ml or up to 23% for 15 µg/ml, P 0.05. Additionally, SHE ameliorated anticoagulant activity of human endothelial cells to significantly reduce platelet reactivity. This effect could be related to the increased expression/activity of the ecto-ADPase (CD39). ADP-induced platelet reactivity was reduced in the case of platelets incubated with the extract-treated endothelial cells compared to the untreated cells. Diabetic rats fed with SHE demonstrated longer survival time than the group treated with placebo. In conclusion, our study provided evidence for a potential beneficial role of SHE in the regulation of platelet and endothelial function.

The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the moderate climate in Poland, which were harvested at different growth stages according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale (14, 51, 89). It was found that sweet potato leaves contained 7 polyphenolic compounds, including 5 chlorogenic acids—neochlorogenic acid (5-CQA), chlorogenic acid (3-CQA), 4-cryptochlorogenic acid (4-CQA), 34-di-O-caffeoylqunic acid (3,4-CQA), 3,5-di-O-caffeoylqunic acid (3,5-CQA)—and 2 flavonoids, quercetin-3-O-galactoside (Q-3-GA) and quercetin-3-O-glucoside (Q-3-GL). Their content depended on the genotype of the examined cultivars and on the stage of leaf development. The mean content of the identified polyphenolic compounds in the examined cultivars ranged from 148.2 to 14.038.6 mg/100 g−1 DM for the leaves harvested at growth stage 14 according to the BBCH scale. In the case of leaves harvested at BBCH stage 51, the concentration of polyphenolic compounds ranged from 144.76 to 5026.8 mg/100 g−1 DM and at BBCH stage 89 from 4078.1 to 11.183.5 mg/100 g−1 DM. The leaves of the Carmen Rubin cultivar collected at stage 14 contained the highest amount of polyphenolic compounds, while Okinava leaves had the highest amount of these compounds at stage 51. The highest content of polyphenolic compounds in leaves at BBCH growth stage 89 was found in the Radiosa variety. The highest concentration levels were found for 3-CQA at all stages of leaf development. Significant correlations between polyphenol content and antioxidant activity measured by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were found. The results of this experiment revealed that the growth stages and genetic properties of cultivars have a very significant influence on the content of phenolic acids and flavonols in sweet potato leaves. The results are innovative and can have a practical application, as the knowledge of the content of the substances under study makes it possible to determine the optimal management practice of sweet potato leaf harvest in order to obtain more top-quality raw material.

The aim of this study was to identify and compare phenolic acids and derivatives, flavan-3-ols, flavonols, flavones, hydrochalcones and anthocyanins in different anatomical pear parts. Fruits and leaves of ‘Radana’ pear ( Pyrus communis L.) were used in this study. Seventy-two phenolic compounds were determined in the examined samples using ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method, and 27 phenolic acids and their derivatives, 19 flavan-3-ols, seven flavonols and one flavone were characterized for the first time in pear. Major qualitative differences were found in the phenolic profiles. The highest diversity of phenolics was found in leaves and seeds, while in the pulp the lowest number of phenolic compounds was identified.

The aim of the study was to evaluate the effect of the degree of fragmentation of cranberry fruit ( Vaccinium macrocarpon L.) on the chemical composition and antioxidant activity of fruit powders and lyophilized pomace and juices. In analyzed samples, the basic chemical composition, total polyphenolics and antioxidant capacity were determined. Thirty-nine polyphenolic compounds, including 9 phenolic acids, 7 anthocyanins, 9 flavan-3-ols and 14 flavonols, were identified. Polyphenolic concentrations in pomaces ranged from 16 038.74 mg/100 g DW in samples from whole fruits to 17 802.52 mg/100 g DW in samples from crushed fruits. In juices, phenolic concentrations ranged from 873.12 mg/100 g DW in products from whole fruits to 3177.87 mg/100 g DW in products from crushed fruits. Antioxidant capacities were higher in dry products than in juices. The highest DPPH, ABTS and FRAP values were determined in dry pomaces obtained from crushed fruits (156.94, 275.22 and 71.47 μmol/g DW, respectively).

European pear rust induced by the fungus Gymnosporangium sabinae (Dicks) G. causes yellow to bright orange leaf spots on leaves of pear trees. The aim of this study is to identify and quantify polyphenolic compounds found in pear leaf extracts. Identified were: ten hydroxycinnamates, eight flavonols, nine flavan-3-ols and three arbutin derivatives. Polymeric procyanidins were additionally determined by UPLC-FL. The total content of phenolics in the control healthy green leaf extract was 11,889.98 mg but in the infected leaves it reached 28,573.89 mg in the samples with yellow spots and 11,480.06 mg/100 g dry matter (dm) in the green part of leaves. The yellow spots in pear rust leaves were characterized by increased content of flavanol (catechins and procyanidins) and arbutin compounds compared with the green part of the infected leaves and control healthy leaves.

Twenty three different wild blackberry fruit samples were assessed regarding their phenolic profiles and contents (by LC/MS quadrupole time-of-flight (QTOF) and antioxidant activity (ferric reducing ability of plasma (FRAP) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)) by two different extraction methods. Thirty four phenolic compounds were detected (8 anthocyanins, 15 flavonols, 3 hydroxycinnamic acids, 6 ellagic acid derivatives and 2 flavones). In samples, where pressurized liquid extraction (PLE) was used for extraction, a greater increase in yields of phenolic compounds was observed, especially in ellagic acid derivatives (max. 59%), flavonols (max. 44%) and anthocyanins (max. 29%), than after extraction by the ultrasonic technique extraction (UAE) method. The content of phenolic compounds was significantly correlated with the antioxidant activity of the analyzed samples. Principal component analysis (PCA) revealed that the PLE method was more suitable for the quantitative extraction of flavonols, while the UAE method was for hydroxycinnamic acids.

Chokeberry fruits are highly valued for their high content of polyphenolic compounds. The use of such abiotic stress factors as UV-C radiation, an electromagnetic field, microwave radiation, and ultrasound, at different operation times, caused differentiation in the contents of anthocyanins, phenolic acids, flavonols, and flavan-3-ols. Samples were analyzed for contents of polyphenolics with ultra-performance liquid chromatography and photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-MS/MS). The analysis showed that after exposure to abiotic stress factors, the concentration of anthocyanins ranged from 3587 to 6316 mg/100 g dry matter (dm) that constituted, on average, 67.6% of all identified polyphenolic compounds. The second investigated group included phenolic acids with the contents ranging between 1480 and 2444 mg/100 g dm (26.5%); then flavonols within the range of 133 to 243 mg/100 g dm (3.7%), and finally flavan-3-ols fluctuated between 191 and 369 mg/100 g dm (2.2%). The use of abiotic stress factors such as UV-C radiation, microwaves and ultrasound field, in most cases contributed to an increase in the content of the particular polyphenolic compounds in black chokeberry. Under the influence of these factors, increases were observed: in anthocyanin content, of 22%; in phenolic acids, of 20%; in flavonols, of 43%; and in flavan-3-ols, of 30%. Only the use of the electromagnetic field caused a decrease in the content of the examined polyphenolic compounds.

Iridoid and polyphenol profiles of 30 different honeysuckle berry cultivars and genotypes were studied. Compounds were identified by ultra-performance liquid chromatography coupled with electrospray ionization mass spectrometry (UPLC-ESI-qTOF-MS/MS) in positive and negative ion modes and quantified by HPLC-PDA. The 50 identified compounds included 15 iridoids, 6 anthocyanins, 9 flavonols, 2 flavanonols (dihydroflavonols), 5 flavones, 6 flavan-3-ols, and 7 phenolic acids. 8-epi-Loganic acid, pentosyl-loganic acid, taxifolin 7-O-dihexoside, and taxifolin 7-O-hexoside were identified in honeysuckle berries for the first time. Iridoids and anthocyanins were the major groups of bioactive compounds of honeysuckle constituents. The total content of quantified iridoids and anthocyanins was between 128.42 mg/100 g fresh weight (fw) (‘Dlinnoplodnaya’) and 372 mg/100 g fw (‘Kuvshinovidnaya’) and between 150.04 mg/100 g fw (‘Karina’) and 653.95 mg/100 g fw (‘Amur’), respectively. Among iridoids, loganic acid was the dominant compound, and it represented between 22% and 73% of the total amount of quantified iridoids in honeysuckle berry. A very strong correlation was observed between the antioxidant potential and the quantity of anthocyanins. High content of iridoids in honeysuckle berries can complement antioxidant properties of phenolic compounds.

Rhubarb (Rheum spp.) is a plant characterized by very high antioxidant properties. It is very rich in many compounds that have a pro-health effect on the human body. Polyphenols are natural plant substances that can be a very important component in the prevention of various diseases. Therefore, the use of rhubarb as an interesting plant material in various industries has recently increased. The aim of the study was to determine the effect of the harvest date and rhubarb variety on the content of polyphenolic compounds. The quantitative determination of polyphenols was performed by liquid chromatography–mass spectrometry with quadrupole time-of-flight mass spectrometry. Rhubarb stalks of two Polish varieties Viktoria and Red Malinowy were used in the study. It was found that rhubarb is a source of flavan-3-ols (86.57–195.98 mg/100 gdm), flavonols (49.79–73.49 mg/100 gdm), anthocyanins (4.33–96.20 mg/100 gdm), and gallotannin (6.32–13.56 mg/100 gdm). Red Malinowy rhubarb from spring harvest was characterized by the highest and VA rhubarb was characterized by the lowest total antioxidant activity. It should be emphasized that the content of individual compounds depended on the variety and the date of harvest of rhubarb. Furthermore, the study revealed a high correlation between the polyphenol content and the total antioxidant capacity.

The studies were designed to determine the polyphenolic composition and biological activity of extracts from fruit and leaves of blackcurrant in relation to biological and lipid membranes. A detailed quantitative and qualitative analysis of extracts was conducted, using the UPLC-DAD and UPLC-PDA–Q/TOF-MS methods. Furthermore, stability of the phenolic content in the extracts was determined using the Folin–Ciocalteu method. The antioxidant activity of the extracts in relation to the membrane of erythrocytes and lipids extracted from red blood cell membranes (RBCL) exposed to chemical oxidizing agents (AAPH) was determined, and the effects of blackcurrant extracts on the properties of the membrane of erythrocytes and liposomes (DPPC and RBCL) were examined. Antioxidant activity of the extracts was studied fluorometrically, while effects of the extracts on the properties of membranes were examined using calorimetric, IR spectroscopy and fluorimetric methods. In particular, the effects of the extracts on packing order, membrane fluidity and the main phase transition temperature were determined. Additionally, the affinity of extracts to organic or aqueous media was determined on the basis of their partition coefficient between octanol and phosphate buffer. The results showed that the tested extracts are rich sources of polyphenols, primarily from the group of flavonoids; in leaves flavonols dominate, while in fruit anthocyanins dominate. Their polyphenolic content was quite stable and only slightly changed within 12 months. The substances used markedly protect the membranes against oxidation and to varying degrees modify properties of the hydrophilic regions of membranes. They localize mainly in the area of lipid polar heads of membrane, changing their arrangement, which is consistent with their disclosed hydrophilic character. Due to the rich polyphenolic composition and high antioxidant activity, extracts from the leaves and fruits of blackcurrant protect the organism or food products from the harmful effects of free radicals. In addition, they slightly change the properties of biomembrane lipids and lipid vesicles once they incorporate these extracts. This kind of knowledge is not only of pro-health importance, but can also be used in the food, pharmaceuticals or cosmetics industry, for designing liposomal structures as carriers of drugs, dietary supplements and extracts as biologically active substances.

Normally, plant phenolics are secondary metabolites involved in the defense mechanisms of plants against fungal pathogens. Therefore, in this study we attempted to quantify and characterize phenolic compounds in leaves of white and red horse chestnut with leaf miner larvae before and after Cameraria ohridella attack. A total of 17 phenolic compounds belonging to the hydroxycinnamic acid, flavan-3-ols and flavonol groups were identified and quantified in white and red horse chestnut leaf extracts. Significantly decreased concentrations of some phenolic compounds, especially of flavan-3-ols, were observed in infected leaves compared to the non-infected ones. Additionally, a higher content of polyphenolic compounds especially (−)-epicatechin and procyanidins in leaves of red-flowering than in white-flowering horse chestnut may explain their greater resistance to C. ohridella insects.

Cherry leaf spot, caused by the fungus Blumeriella jaapi (Rehm) var. Arx. (syn. Coccomyces hiemalis Higgins), is one of the most serious fungal diseases of sour cherries. Therefore the aim of this study was to identify and quantify polyphenolic compounds found in cherry leaf extracts were identified and presented: fourteen hydroxycinnamates, fifteen flavonols, five flavan-3-ols and one flavon derivative. The total of phenolics in green leaf extract was 8737.13 mg but in yellow leaves was 10058.00 mg/100 g dry matter (dm). The yellow leaves of spotted sour cherry was characterized by the largest content of flavonol and hydroxycinnamate compounds than green leaves.

There is a growing interest in the fruits called 'superfoods' (functional foods). These fruits are characterized by a high content of bioactive substances and high taste qualities. Four cultivars of Cornelian cherry were planted on rootstock or on own-root. The Cornus amomum seedlings used as a rootstock significantly reduced the size of the cornelian cherry trees. The rootstock should not negatively affect the quality of the fruit, and even it would be advisable to increase their consumer value. Had to varying degrees an impact on the content of macro and micronutrients in the leaves and fruit and their mass. The fruit weight was in the range of 156 g (‘Schonbrunner’) – 477 g (‘Jolico’), and firmness 129 Gmm−1 (‘Jolico’), 211 Gmm−1 (‘Shumen’). The fruits were yellow ('Yellow') to dark red ('Jolico'). Cornelian cherry 'Jolico' from rootstock were characterized by higher inhibition of antidiabetic enzymes (α-amylase IC50 4.17, α-glucosidase IC50 13.25) and free-radical scavenging activity (DPPH 40.9 μmol g-1, ABTS+ 48.7 μmol g-1). However, the fruits of ‘Jolico’ from rootstock showed a significantly increased content of anthocyanin (871.46 mg100 g−1). 'Jolico' in rootstock was characterized by a much higher content of polyphenolic compounds (1750.6 mg100 g−1) and total anthocyanin (871.46 mg100 g-1) compared to the other tested Cornelian cherry cultivars. Rootstock did not have an influence on the creation of total flavanols, total polyphenols, and total hydroxycinnamic acid compounds in comparison to own-rot plants.

Phytochemical profiles of four different honeysuckle varieties and four genotypes were studied. Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA and UPLC-FL. A total of 21 polyphenolic compounds found in the investigated fruit tissues were identified and presented as 6 anthocyanins, 6 flavan-3-ols, 4 phenolic acids, 3 flavanols, and 2 flavones. Among the identified compounds polymeric procyanidins and one luteolin derivative were quantified for the first time. Anthocyanins and flavan-3-ols were the major classes of honeysuckle polyphenols. The content of total polyphenols was between 775 mg (genotype 'Klon 38') and 2005 mg/100 g dry matter (cultivar 'Duet'). The content of ascorbic acid ranged from 3.19 to 32.12 mg/100 g fresh matter for genotypes 'Klon C' and 'Klon 44', respectively. The content of polyphenolic compounds was highly correlated with the antioxidant activity. Some honeysuckle genotypes may be deemed interesting as applicable in human nutrition.

The effect of apple leaves addition on viscosity, turbidity, stability of turbidity, the composition of phenolics, antioxidant activity and color properties were studied to evaluate the potential application of leaves addition on cloudy apple beverages production. Beverages were obtained from ‘Sampion’ apples cultivar, after addition of 0.5%, 1% and 5%, respectively, of leaves. The viscosity of enriched beverages obtained after leaves addition ranged from 7.3% to 11.8%, and was significantly higher than the viscosity of the control sample, without the addition of leaves (6.6%). Higher turbidity and lower stability of turbidity was obtained upon leaves addition. The total content of phenolic compounds in apple beverages ranged between 1665 mg/L and 2541 mg/L and it was higher than in control juice (440 mg/L). Antioxidant capacity was positively correlated with content of polyphenolic compounds (correlation coefficient r = 0.63). According to HPLC–ABTS + on-line analysis, the compounds of the flavan-3-ols group had the biggest impact on the antioxidant capacity value. Quercetin glycosides and dihydrochalcones, which are the main phenolics in leaves, influenced the antioxidant capacity to the minor and lesser extent, respectively.

Leaf removal is known to enhance light exposure of clusters and therefore may affect grape composition. Owing to the risk of decreasing grape quality or sunburn as a consequence of improper sun exposure, it is crucial to determine the optimum leaf removal techniques adequate for the particular climate conditions of a vineyard area. Defoliation experiments on vine cv. Regent were conducted in two consecutive years (2014 and 2015). The effect of leaf removal treatment on the qualitative and quantitative composition of the polyphenol compounds in the grapes, with reference to the basic weather conditions of the vineyard area, located in Szczecin in the North-Western part of Poland, was assessed. Defoliation was performed manually in the cluster zone at three phenological plant stages: pre-flowering, berry-set and véraison. Leaf removal, especially early defoliation (pre-flowering), enhanced total polyphenol content, including the amount of anthocyanins, flavonols and flavan-3-ols and furthermore, it increased the amount of soluble solids, decreasing the titratable acidity in grapes. On the other hand, the treatments had a reducing impact on the phenolic acids in berries. Defoliation at earlier stages of cluster development appears to be an efficient strategy for improving berry quality in cool climate areas, however, additionally further weather data control is required to determine the effects on berry components.

The aim of this study was to evaluate the production of dried fruits and juices from chokeberry as potential sources of bioactive compounds with beneficial effects on human health. Dry powders and juices from chokeberry were analyzed for the contents of sugars with high-performance liquid chromatography coupled with an evaporative light scattering detector (HPLC-ELSD method), and the antioxidant capacity was analyzed by the FRAP (ferric-reducing ability of plasma) and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) tests. Polyphenols were identified by high performance liquid chromatography (HPLC) coupled with a tandem mass spectrometer and a photodiode-array detector (LC-PDA-ESI-MS/MS), and their quantitative analysis was carried out by UPLC-MS/MS (using a Q/TOF detector and a PDA detector). A total of 27 polyphenolic compounds was identified in chokeberry products, including 7 anthocyanins, 11 flavonols, 5 phenolic acids, 3 flavan-3-ols and 1 flavanone. Three anthocyanin derivatives were reported for the first time from chokeberry fruit. A higher activity of the bioactive compounds was determined in dried fruit pomace and in juice obtained from crushed fruits than in those from the whole fruits. In addition, the pomace was found to be a better material for the production of dry powders, compared to chokeberry fruits.

Chokeberry is a rich source of polyphenols, which may counteract the action of chemical carcinogens. The aim of this study was to examine the effect of chokeberry juice alone or in combination with N-nitrosodiethylamine (NDEA) on phase I and phase II enzymes and DNA damage in rat liver. The forced feeding with chokeberry juice alone decreased the activities of enzymatic markers of cytochrome P450, CYP1A1 and 1A2. NDEA treatment also decreased the activity of CYP2E1 but enhanced the activity of CYP2B. Pretreatment with chokeberry juice further reduced the activity of these enzymes. Modulation of P450 enzyme activities was accompanied by the changes in the relevant proteins levels. Phase II enzymes were increased in all groups of animals tested. Chokeberry juice augmented DNA damage and aggravated the effect of NDEA. These results indicate that chokeberry may protect against liver damage; however, in combination with chemical carcinogens it might enhance their effect.

As a result of microbial transformation of baicalin and baicalein the products of 4 -hydroxylation of the B ring, O -methylation at C-6, and both O -methylation at C-6 and hydroxylation at C-4 were obtained. Transformations of baicalin were accompanied by the reaction of hydrolysis.© 2007 Elsevier B.V. All rights reserved. Keywords: Biotransformations; Baicalin; Baicalein; Coryneum betulinum ; Chaetomium sp.; Penicillium chrysogenum ; Cryptosporiopsis radicicola 1. Introduction Baicalin (baicalein-7- O -glucuronide) ( 1 ) and baicalein(5,6,7-trihydroxyflavone) ( 2 ) are the most important biolog-ically active components of Radix Scutellariae [1–4]. Boththe raw material and the flavones isolated from it – baicalin( 1 ) and baicalein ( 2 ) – exhibit wide range of pharmaco-logical activities due to their antiallergic, anti-inflammatory,antiatherogenic,antithrombotic,antibacterial,antiviralandanti-cancerogenic properties [5–8]. These properties arise mainlyfrom antioxidant activity of flavonoids [9] and may be changedor improved by modification of compound structures. Biotrans-formations may be a convenient way of achieving this goal[10,11].Antioxidant activity of the compounds may be enhanced byincreasing the number of hydroxyl groups in the flavone sys-tem, especially in the B ring [12]. The presence of methoxylgroups increases solubility in lipid phases and changes affin-ity for active centers in biological membranes, which influencebiological activity of chemical compounds [13].The metabolism of baicalin and baicalein in mammals, aswellasinthecaseofotherflavonoids,isnotfullyknown.Micro-bial transformations may be helpful in studies on this subjectdue to similarities in transformations of several compounds bymammals and by microorganisms [14–16].

The significance of antioxidants in preventive medicine is well known. Increasing interest has been devoted to naturally occurring compounds – polyphenols – because of their beneficial health effects. The subject of this study was to examine the antioxidative activity of polyphenolic preparations containing oligomeric procyanidin from the bark of common pine ( Pinus sylvestris L.) and hawthorn ( Crataegus oxyacantha L.) and flavones of skullcap ( Scutellaria baicalensis Georgi) roots. Multi-constituent mixtures were fractionated, and the antioxidative activity of fractions was tested in vitro with linoleic acid oxidation by AAPH-generated radicals. All preparations at 6 and 12 ppm concentrations exhibited protective activity, from 45% to 95% in relation to the control sample. The average activity of preparations was higher than those of their fractions used at the same concentrations, and it was similar to trolox and BHT activity.

Clear and cloudy apple juices from Idared and Champion varieties were studied for their radical-scavenging effects. The polyphenolic content and composition of the juices before and after thiolysis were determined by high-performance liquid chromatography with diode array detection. Cloudy juices, especially that prepared from Champion variety, had a higher content of procyanidins than clear juices. Radical-scavenging activity was measured by electron paramagnetic resonance (EPR) spectroscopy using the stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. All juices showed long-lasting radical-scavenging activity, and EPR spectra were recorded over time to follow the reaction kinetics. Scavenging of DPPH showed pseudo-first-order kinetics, which might be expected in the presence of polymerised antioxidants that prevent closer contact between the DPPH radical and hydroxyl groups. The content of polymeric procyanidins showed a linear dependence on the rate constant, suggesting that these compounds are mainly responsible for time-extended radical-scavenging activity. The antioxidant properties of apple juices were much better reproduced by EPR spectroscopy than by UV–visible measurements. The former method is especially sensitive to the concentration of polymerised or bound procyanidins, whilst the latter method requires transparent (clear) samples. Apple juices, especially cloudy ones, are a rich source of natural antioxidants that may be used in the pharmaceutical or food industry. Copyright © 2006 Society of Chemical Industry

The aim of the study was to assess whether an extra fertilization with manganese, commercial fertilizer Alkalin (N, K and Si), and combined treatment (manganese + Alkalin) affect the chemical composition of chokeberry fruits (Aronia melanocarpa (Michx) Elliot), especially sugar content and the quantity and profile of phenolics. Dry weight, soluble solids, titratable acidity, total sugar, reducing sugar, sucrose, vitamin C, total polyphenol (gallic acid equivalents); 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity; and phenolics profile were measured from the fruits harvested from different treatments. Chokeberries treated with manganese showed high content of non-identified phenolic acids [101.15 mg per 100 g fresh weight (FW), these compounds were not detected in fruit treated with Alkalin and manganese + Alkalin], and the highest content of cyanidin glycosides (813.75 mg per 100 g FW). The fruits treated with Alkalin displayed the highest content of quercetin derivatives (40.88 mg per 100 g FW) and eriodictyol 7-glucuronide (26.43 mg per 100g FW). Chokeberries in control treatments had the highest content of dry weight (30.76% FW), soluble solids (24.1% FW), total sugar (20.92% FW), vitamin C (8.4 mg 100 g–1 FW), total polyphenol (2377.1 mg gallic acid equivalents per 100 g FW), the highest 2, 2-diphenyl-1-picrylhydrazyl radical % inhibition (38.1%), highest content of chlorogenic acids (210.38 mg per 100 g FW), (-)epicatechin (32.18 mg per 100 g FW) and the highest degree of procyanidin polimerization (59). The results indicate that applied fertilization exerted differential influence on chemical composition of aronia fruits.

The aim of this study was to determine selected phytochemicals in berries of eight sea buckthorn (Hippophaë rhamnoides subsp. mongolica) cultivars, including lipophilic and hydrophilic compounds. In the experiment chromatographic analyses, GC (phytosterols and fatty acids), UPLC-PDA-FL, LC-MS (polyphenols), and HPLC (L-ascorbic acid), as well spectrophotometric method (total carotenoids) were used. The lipid fraction isolated from whole fruit contained 14 phytosterols (major compounds β-sitosterol24-methylenecykloartanolsqualene) and 11 fatty acids in the order MUFAsSFAsPUFAs. Carotenoids occurred in concentrations between 6.19 and 23.91 mg/100 g fresh weight (fw) (p0.05). The major polyphenol group identified in berries was flavonols (mean content of 311.55 mg/100 g fw), with the structures of isorhamnetin (six compounds), quercetin (four compounds), and kaempferol (one compound) glycosides. Examined sea buckthorn cultivars were characterized also by a high content of L-ascorbic acid in a range from 52.86 to 130.97 mg/100 g fw (p0.05).

The purpose of this study was to investigate the changes that occur during conventional clarification using gelatin, bentonite, silica sol, and water-soluble chitosan on the phenolic compounds, antioxidant activity, and color of apple juice. The apple material used in this study was of two varieties: Sampion and Idared. The changes in the polyphenols composition (procyanidins, hydroxycinnamic derivatives, and dihydrochalcones) were monitored through the clarification process. Sampion apple control juices contained more total polyphenols than do Idared apple juices. In Sampion variety apple juice, the dominant polyphenols are the flavan-3-ols (86% of total polyphenols), followed by hydroxycinnamic acids (9.7%), dihydrochalcones (3.0%), and flavonols (1.3%). In Idared apple juice the hydroxycinnamic acids (especially chlorogenic acid) are dominant (about 48% of total polyphenols), followed by flavan-3-ols (40%). However, the concentration of polymeric procyanidins in Sampion apple juices was 62.8 and 46.3% less when the Profloc (chitosan) and gelatin treatments were used, respectively. Aktivbentonit and Puranit (bentonite) supplementary added in juices clarification have some protective effect on polymeric procyanidins only with Profloc treatment. That kind of effect was not observed in Idared apple juices with almost eight times smaller polymeric procyanidins concentration than in Sampion apple juices. The antioxidant activity, measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method, ranged from 0.20 mg TEAC/mL in Idared apple juice to 0.30 mg TEAC/mL in Sampion apple juice, measured by the ABTS method, from 0.17 to 0.48 mg TEAC/mL, respectively. Clarification of apple juices with chosen clarifying agents has statistically no significant (p>0.05) influence on antioxidant capacity. This study suggests that chitosan can be used as a conventional clarifying aid of apple juices and that treatment has no impact on their biochemical parameters.

The aim of the present study was to determine whether the exposure of two types of butter (A1, A2) to different conditions (4 °C and 30 °C in darkness and exposed to light 3600–3900 lx at 50 °C) could be stabilized with natural polyphenols. The polyphenols (500 ppm) added to butter included flavones of skullcap in the form of root powder, 95% pure baicalin and procyanidins from the bark of hawthorn. The rate of cholesterol oxide products (COPs) as well as the storage periods were closely connected with sample storage conditions and the type of butter. Among the polyphenols used, the flavones of skullcap proved to be stronger inhibitors of oxidation process than procyanidins of hawthorn. The storage of samples with the addition of flavones at 50 °C and exposed to light resulted in preserving 50% of cholesterol in both types of butter. The lowest amounts of COPs were formed in samples stored at 4 °C with no light exposure and, under the other conditions, in samples with flavones of skullcap added.

The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin, are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids (chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides: 3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in pomace >fruit >juice.

Anthocyanin extracts are increasingly used as food colorants. So far, anthocyanins have not been broadly used in foods and beverages, since they are not as stable as synthetic dyes. Copigmentation between anthocyanins and copigments is the main colour-stabilizing mechanism. The process of copigmentation between isolated acylated anthocyanin and rutin, QSA or baicalin has been observed using UV–vis spectrophotometry. The thermodynamic parameters were correlated to the structure and position of the substituents in the interacting molecules. The acylated anthocyanin was isolated from cultivars of Scutellaria baicalensis Georgi flowers and purified by column chromatography by our own method and has been identified by 1H-/13C-NMR spectroscopy and electrospray mass spectrometry as delphinidin-3-O-(6-O-malonyl)-β-D-glucopyranosyl-5-O-β-D-glucopyranoside. Copyright © 2004 Society of Chemical Industry

The influences of temperature, UV irradiation, and 3 months of storage (in the presence and absence of light) on the stability of a copigmentation complex were investigated. The copigments selected for the study included: quercetin-5′-sulphonic acid (QSA), sodium salt of morin-5′-sulphonic acid (NaMSA), rutin, quercetin, chlorogenic acid, tannic acid, and unknown flavones from roots of the Chinese origin herb Scutellaria baicalensis Georgi. The copigmentation effect increased with the copigment content. UV irradiation had a stronger degradation effect on the copigmentation complex than heating at 80 °C. Direct sunlight was found to be a significant factor, determining instability of the anthocyanin–copigment complex during storage. The Scutellaria flavones predominated over other copigments.

In experiments on rats, five diets without or supplemented with polyphenol extracts from different sources (flavons from skullcap, catechins from green tea, anthocyanins from chokeberry and condensed tannins from faba bean) were applied. Obtained results suggested that when catechin extracts were added to the diets in large amounts (0.8%), beneficial effects (reduction of total cholesterol and LDL fraction in serum) were observed, but also reduction in protein digestibility and protein efficiency ratio (from 94.6 to 93.1% and from 2.57 to 2.40, respectively), compared to the control group. All extracts decreased the activity of erythrocyte superoxide dismutase and increased the activity of alanine aminotransferase in the serum. Only the tannin extract decreased the content of calcium in femur. More profitable biological properties were found for catechin extract from green tea and flavons extract from skullcap, compared to anthocyanins from chokeberry and condensed tannins from faba bean.

In two experiments, the response of rats to feeding with diets containing grapefruit flavonoids was examined. In the first experiment, during 8 weeks, four diets without or with 0.1, 0.2 and 0.4% extract of flavonoid from grapefruit (from 0.05 to 0.2% DM pure flavonoids) were applied. In the second experiment, during 10 days, diets with oxidised fat (100 meq O2/kg) and without or with 0.4% extract of flavonoid were applied. The obtained results showed that the addition of 0.1–0.4% extract of flavonoid from grapefruit did not affect the diet intake and the body weight gain of rats, and slightly increased the antioxidative potential of serum (decreased the MDA content but had no significant effect on the PGx and SOD activities). The addition strongly affected functioning of the blind gut ecosystem causing an increased filling with contents, an increase in the intestinal wall mass and pH, as well as a decrease in the microbiological activity of β-glucuronidase and an increase in the α-galactosidase activity.

The basic chemical composition, bioactive compounds, and antioxidant capacity of fruits of three new Polish breeding clones (No. 5/6, type S, and type N) and four Canadian cultivars (cvs.) (“Martin”, “Smoky”, “Pembina”, and “Honeywood”) grown in Poland in 2016 were investigated. Fruits were analyzed for their contents of triterpenoids, carotenoids, chlorophylls, and polyphenolics with the ultra-performance liquid chromatography photodiode detector-quadrupole/time-of-flight mass spectrometry (UPLC-PDA-Q/TOF-MS) method, sugar with the high-performance liquid chromatography–evaporative light scattering detector (HPLC-ELSD) method, and antioxidant capacity with the ability to reduce free radical (ABTS) and ferric reducing ability of plasma (FRAP) method. Thirty-eight bioactive compounds, including twenty-eight polyphenolic compounds (four anthocyanins, nine phenolic acids, nine flavonols, and seven flavan-3-ols), four carotenoids, two chlorophylls, and three triterpenoids were identified in the fruits. The fruits of the tested Saskatoon berry genotypes were found to be rich in phenolic compounds (3773.94–6390.36 mg/100 g·dm), triterpenoids (66.55–91.31 mg/kg·dm), and carotenoids (478.62–561.57 mg/kg·dm), with high ABTS and FRAP capacity (10.38–34.49 and 9.66–25.34 mmol·Trolox/100 g·dm, respectively). Additionally, the berries of these genotypes seemed to be a good source of sugar (9.02–19.69 g/100 g), pectins (0.67%–1.33%), and ash (0.59%–0.67%). Some genotypes of Saskatoon berry, especially the clones type S, type N, and cvs. “Honeywood” and “Smoky”, may be selected for their potential applications in commercial cultivation to produce fruits with valuable health-promoting nutritional effects on human health. Additionally, three new genotypes that may offer new functional materials can be recommended for fruit growers.

Nutritional compounds (phenolic compounds, L-ascorbic acid), antioxidant activities, and physicochemical characteristics (fruit weight, dry matter, soluble solids, pH, acidity, total and reducing sugars) of 33 different sour cherry cultivars were studied. Polyphenols were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA-FL. A total of 41 polyphenolic compounds found were identified and presented as 14 flavan-3-ols, 11 anthocyanins, 5 hydroxycinnamic acids, 10 flavonols, and 1 flavon. The content of total polyphenols (TPs) ranged from 2982.51 ('Wisok' cultivar) to 1539.43 mg/100 g dry weight ('Erdi Nagygyϋmϋscu'cultivar). Flavan-3-ols, the major class of sour cherry polyphenols, represented ∼ 40% of the TP compounds, whereas anthocyanins and hydroxycinnamic acids amounted for about 25% each. The content of l-ascorbic acid did not exceed 22.18 mg/100 g fresh matter. Some polish sour cherry cultivars (especially 'Agat', 'Ametyst', 'Wider', 'Winer', and 'Wisok') may be selected to promote the growth of cultivars with strong nutritional and phytochemical beneficial effects on human health.