School of Agriculture, Food and Ecosystem Sciences - Research Publications

Permanent URI for this collection

http://hdl.handle.net/11343/426

Search Results

Now showing 1 - 10 of 164

LC-ESI-QTOF-MS/MS characterization of phenolic compounds in Australian native passion fruits and their potential antioxidant activities

Liu, H ; Agar, OT ; Imran, A ; Barrow, CJ ; Dunshea, FR ; Suleria, HAR (WILEY, 2024-01-01)

Abstract Passion fruits, renowned globally for their polyphenolic content and associated health benefits, have enjoyed growing attention from consumers and producers alike. While global cultivar development progresses, Australia has pioneered several native cultivars tailored for its distinct planting conditions. Despite their cultivation, comprehensive studies on the phenolic profiles and antioxidant capacities of these Australian‐native passion fruits are notably lacking. This study aims to investigate and compare the polyphenolic content present in the by‐products, which are peel (L), and consumable portions, which are the pulp and seeds (P), of four indigenous cultivars: ‘Misty Gem’ (MG), ‘Flamengo’ (FG), ‘Sweetheart’ (SW), and ‘Panama’ (SH). Employing LC‐ESI‐QTOF‐MS/MS for profiling, a comprehensive list of polyphenols was curated. Additionally, various antioxidant assays—DPPH, FRAP, ABTS, RPA, FICA, and •OH‐RSA—were performed to evaluate their antioxidant potential. A total of 61 polyphenols were identified, categorized into phenolic acid (19), flavonoids (33), and other phenolic substances (9). In the antioxidant assays, the SHP sample exhibited the highest •OH−‐RSA activity at 98.64 ± 1.45 mg AAE/g, while the FGL sample demonstrated prominent DPPH, FRAP, and ABTS activities with values of 32.47 ± 1.92 mg TE/g, 62.50 ± 3.70 mg TE/g, and 57.84 ± 1.22 mg AAE/g, respectively. Additionally, TPC and several antioxidant assays had a significant positive correlation, including DPPH, FRAP, and ABTS. The Australian‐native passion fruits revealed distinct polyphenolic profiles and diverse antioxidant capacities, establishing a foundation for deeper health benefit analyses. This study accentuates the significance of understanding region‐specific cultivars and their potential nutraceutical applications.
Phytochemicals in finger lime and their potential health benefits: A review

Qi, Y ; Liu, H ; Agar, OT ; Imran, A ; de Souza, TSP ; Barrow, C ; Dunshea, F ; Suleria, HAR (TAYLOR & FRANCIS INC, 2023-01-01)
LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities

Chu, M ; Khan, RD ; Zhou, Y ; Agar, OT ; Barrow, CJ ; Dunshea, FR ; Suleria, HAR (MDPI, 2023-06)

Mushrooms have a long history of use as food and medicine. They are rich in various nutrients and bioactive compounds, particularly phenolic compounds. In this study, ten mushroom species were selected, and solvent extraction using 80% ethanol was used to extract phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) were measured to evaluate phenolic content in different mushroom varieties. In the mushroom varieties tested, brown portobello mushroom had the highest TPC (396.78 ± 3.12 µg GAE/g), white cup mushroom exhibited the highest TFC (275.17 ± 9.40 μg CE/g), and shiitake mushroom presented the highest TCT (13.80 ± 0.21 µg QE/g). Antioxidant capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) and total antioxidant capacity (TAC) assays. The highest DPPH free radical scavenging ability was found in white cup mushroom (730.14 ± 55.06 µg AAE/g), while the greatest iron-reducing ability (FRAP) was recorded for shiitake mushroom (165.32 ± 10.21 μg AAE/g). Additionally, Swiss brown mushroom showed the highest ABTS antioxidant capacity (321.31 ± 5.7 μg AAE/g), and the maximum TAC value was found in shiitake mushroom (24.52 ± 1.2 μg AAE/g). These results highlight that most of the mushroom varieties studied showed high phenolic contents and demonstrated strong antioxidant activity, with shiitake mushrooms standing out due to their high TCT and FRAP values, and the highest TAC value among the varieties studied. In addition, LC-ESI-QTOF-MS/MS was used to characterize the mushroom samples, and tentatively identified a total of 22 phenolic compounds, including 11 flavonoids, 4 lignans, 3 phenolic acids, 2 stilbenes and 2 other phenolic compounds in all mushroom samples. The research results of this study showed that mushrooms are a good source of phenolic compounds with strong antioxidant potential. The results can provide a scientific basis for the development of mushroom extracts in functional food, health products, and other industries.
LC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity

Xia, M ; Li, M ; de Souza, TSP ; Barrow, C ; Dunshea, FR ; Suleria, HAR (IMR PRESS, 2023-03)

BACKGROUND: Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits. METHODS: This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used. RESULTS: The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids. CONCLUSIONS: This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils.
The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications

Subbiah, V ; Xie, C ; Dunshea, FR ; Barrow, CJ ; Suleria, HAR (TAYLOR & FRANCIS INC, 2023-09-08)
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability-A Comprehensive Review

Wang, C ; Li, M ; Duan, X ; Abu-Izneid, T ; Rauf, A ; Khan, Z ; Mitra, S ; Bin Emran, T ; Aljohani, ASM ; Alhumaydhi, FA ; Thiruvengadam, M ; Suleria, HAR (TAYLOR & FRANCIS INC, 2023-09-08)
Comparison of phenolic composition in date (Phoenix dactylifera L.) flesh and seeds extracted by an ultrasonic-assisted and conventional method

Shi, L ; Li, W ; Rahman, MS ; Al-Habsi, N ; Ashokkumar, M ; Dunshea, FR ; Suleria, HAR (TAYLOR & FRANCIS INC, 2023-12-15)
Extraction and Characterization of Bioactive Compounds from Diverse Marine Microalgae and Their Potential Antioxidant Activities

Zhou, L ; Duan, X ; Li, K ; Hill, DRA ; Martin, GJO ; Suleria, HAR (WILEY-V C H VERLAG GMBH, 2023-11)

This study compared free and bound phenolic compounds in various marine microalgae species. It assessed total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) and their antioxidant capacities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⋅+ ) radical cation-based assay and ferric ion reducing antioxidant power assay. Liquid chromatography-mass spectrometry (LC-MS) was also employed to characterize the phenolic profiling. Results showed that free phenolic compounds ranged from 1.83-6.45 mg GAE/g d. w., while bound phenolic compounds ranged from 4.03-26.03 mg GAE/g d. w., indicating significant differences. These variations were consistent across assays, highlining unique profiles in different species. A total 10 phenolics were found in these seven microalgae, including 1 phenolic acid, 6 flavonoids, 1 other polyphenol and 2 lignans. 4'-O-methyl-(-)-epigallocatechin 7-O-glucuronide and chrysoeriol 7-O-glucoside in microalgae were firstly reported in microalgal samples. These findings have implications for future applications in industries.
A Review on Seaweeds and Seaweed-Derived Polysaccharides: Nutrition, Chemistry, Bioactivities, and Applications

Xie, C ; Lee, ZJ ; Ye, S ; Barrow, CJJ ; Dunshea, FRR ; Suleria, HAR (TAYLOR & FRANCIS INC, 2023-01-01)
Effects of Different Processing Methods on Pulses Phytochemicals: An Overview

Zhou, J ; Li, M ; Bai, Q ; de Souza, TSP ; Barrow, C ; Dunshea, F ; Suleria, HAR (TAYLOR & FRANCIS INC, 2024-05-18)

School of Agriculture, Food and Ecosystem Sciences - Research Publications

Permanent URI for this collection

Filters

Date

Author

Type

Settings

Sort By

Results per page

Statistics

Citations

Search Results