Epidemiological data suggest that consumption of coffee and tea is associated with a reduced risk of several chronic and degenerative diseases including cardiovascular disorders, diabetes, obesity and neurodegenerative disorders. Both coffee and tea are a rich source of phenolic compounds including chlorogenic acids in coffee; and flavan-3-ols as well as complex theaflavins and thearubigens in ...

To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2 masculine Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-3-ols were assayed during the fermentation of wines by means of reverse phase-high perfo...

The aim of this study was to assess antimicrobial activities of wine phenolic extracts. The potential antimicrobial activity of alcohol-free red and white wine extracts against pathogenic strains of Staphylococcus aureus, Escherichia coli and Candida albicans was studied using the agar well diffusion method. Total phenolic content of wine extracts was determined by the Folin-Ciocalteu method, w...

A theoretical exploration about hydrogen bonding in a series of synthetic regioisomeric antitumor tricyclic hydroquinones is presented. The stabilization energy for the intramolecular hydrogen bond (IHB) formation in four structurally different situations were evaluated: (a) IHB between the proton of a phenolic hydroxyl group and an ortho-carbonyl group (forming a six-membered ring); (b) betwee...

The mechanism by which ristocetin induces platelet agglutination in the presence of the von Willebrand factor was studied by chemically altering ristocetin and a similar antibiotic, vancomycin, by reaction with a water-soluble carbodiimide in the presence of glycine methyl ester at pH 4.75. Altering ristocetin's phenolic groups (which are thought to be important in its peptide-binding propertie...

Phenolic compounds were extracted from three wild grapevine species: Vitis californica, V. riparia and V. amurensis seeds using 80% methanol or 80% acetone. The total content of phenolic compounds was determined utilizing the Folin-Ciocalteu's phenol reagent while the content of tannins was assayed with the vanillin and BSA precipitation methods. Additionally, the DPPH free radical scavenging a...

Wong Y.-H., Tan Ch.-P., Long K., Nyam K.-L. (2014): In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract. Czech J. Food Sci., 32: 177–181. We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancre...

Optimization of phenolic extraction from Orthosiphon stamineus was carried out in present study by investigating the effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25-65oC) on the phenolic recovery using single factor experiment. Total phenolic content (TPC), total flavonoid content (TFC) and condensed tannins content (CTC) were used for...

The effect of natural phenolic acids was tested on the growth and production of T-2 and HT-2 toxins by Fusarium langsethiae and F. sporotrichioides, on Mycotoxin Synthetic medium. Plates treated with 0.5 mM of each phenolic acid (caffeic, chlorogenic, ferulic and p-coumaric) and controls without phenolic acid were incubated for 14 days at 25 °C. Fungal biomass of F. langsethiae and F. sporotric...

The evolution of the main phenolic secoiridoid compounds throughout the different stages of the virgin olive oil making process-crushing, malaxation and liquid-solid separation-is studied here, with the goal of making possible the prediction of the partition and transformation that take place in the different steps of the process. The concentration of hydroxytyrosol secoiridoids produced under ...