scholarly journals Detoxification of Molasses and Production of Mycelial Mass and Valuable Metabolites by Morchella Species

2021 ◽  
Vol 11 (20) ◽  
pp. 9481
Author(s):  
Marianna Dedousi ◽  
Katerina Fourtaka ◽  
Eirini-Maria Melanouri ◽  
Dimitrios Argyropoulos ◽  
Charoula Psallida ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Cellular Protein ◽  
Total Phenolic ◽  
Substrate Consumption ◽  
Medicinal Value ◽  
Biological Detoxification ◽  
Metabolites Production ◽  
Mycelial Mass ◽  
The Impact

Edible wild ascomycetes Morchella rotunda, M. vulgaris and M. conica were cultivated in liquid static and agitated flasks of sucrose and molasses substrates with a C/N ratio of 20 and 25. The impact of four substrates on the production and quality characteristics of morels was examined. Evaluation included determination of the dry mycelial mass, intra-cellular (IPS) and extra-cellular (EPS) polysaccharides, total phenolic (TPC) and antioxidant (TAC) components, proteins, as well as the degree of phenolic content reduction and decolorization of molasses. The influence of agitation conditions was also evaluated. Results showed that substrate consumption, biomass formation and secondary metabolites production were substrate, species, and C/N ratio dependent. Among species, M. conica achieved the maximum biomass (18.16 g/L) and IPS (4.8 g/L) production and significant phenolic reduction (56.6%) and decolorization (26.7%). The maximum EPS (3.94 g/L) was noted by M. rotunda, whereas TPC (32.2 mg/g), TAC (6.0 mg/g) and cellular protein (7.6% w/w) were produced in sufficient amounts. These results strongly support the use of Morchella mushrooms as a biological detoxification agent of molasses in liquid fermentations and indicate their nutritional and medicinal value.

scholarly journals Application of the Folin-Ciocalteu method to the evaluation of Salvia sclarea extracts

Pharmacia ◽  
2019 ◽  
Vol 66 (4) ◽  
pp. 209-215 ◽  
Author(s):  
Nataliia Hudz ◽  
Oksana Yezerska ◽  
Mariia Shanajda ◽  
Vladimira Horčinová Sedláčková ◽  
Piotr P. Wieczorek
Keyword(s):  
Analytical Procedure ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Optimum Conditions ◽  
Pharmaceutical Development ◽  
Salvia Sclarea ◽  
High Antioxidant Activity ◽  
High Level

Polyphenols are valuable group of phytoconstituents due to their high antioxidant activity and healing properties. Antioxidant properties of sages are attributed mainly to a high level of phenolic compounds. The aim of the present study was to elaborate an analytical procedure for the evaluation of the content of secondary metabolites of the polyphenol nature in the herb of Clary Sage (Salvia sclarea L.). Four crude extracts of Salvia sclarea herb obtained with different technologies were used to develop an analytical procedure for the total phenolic content (TPC) assay by spectrophotometric method. The optimum conditions for the analysis (time of the reaction, wavelength, and reference substances) were chosen and experimentally justified (60–80 min, 760 nm, gallic acid and rutin, respectively). Under these conditions, the developed analytical procedure is robust in the indicated time and easy for performing in phytochemical or technological laboratories. The yield of TPC from the herb of Salvia sclarea was the highest in the extracts prepared by heating at a temperature of 36–46 °C and with using the ultrasonic bath. TPC was the highest in the extract in which solvent-to-herb ratio was the least (10:1) and particle size was in the range of 2–5 mm. As a result of the studies, the analytical procedure of the determination of TPC was developed and its parameters were justified. This methodology complies with the requirements for pharmaceutical analysis to ensure the reliability of results during pharmaceutical development and routine control of Salvia sclarea extracts.

Novel determination of the total phenolic content in crude plant extracts by the use of 1H NMR of the –OH spectral region

2011 ◽  
Vol 688 (1) ◽  
pp. 54-60 ◽  
Author(s):  
A.A. Nerantzaki ◽  
C.G. Tsiafoulis ◽  
P. Charisiadis ◽  
V.G. Kontogianni ◽  
I.P. Gerothanassis
Keyword(s):  
1H Nmr ◽  
Plant Extracts ◽  
Spectral Region ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic

scholarly journals Chemical composition and antioxidant activity of beebread, and its influence on the glioblastoma cell line (U87MG)

2013 ◽  
Vol 57 (2) ◽  
pp. 147-157 ◽  
Author(s):  
Renata Markiewicz-Żukowska ◽  
Sylwia K. Naliwajko ◽  
Emilia Bartosiuk ◽  
Justyna Moskwa ◽  
Valery Isidorov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Cell Line ◽  
Phenolic Content ◽  
Inhibitory Effect ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Glioblastoma Cell Line ◽  
Glioblastoma Cell ◽  
Acid Fermentation

Abstract Beebread is processed pollen stored in the cells of the honeycomb, with the addition of various enzymes and honey, which undergoes lactic acid fermentation. Ethanolic extracts (EBBs) were obtained from three different samples of beebread from Poland. Assays were carried out for the determination of chemical composition (GC/MS), for the total phenolic content, and for the antioxidant and cytotoxic activities. The effects of beebread extracts (10, 20, 30, 50, 100 μg/mL) on the viability of the glioblastoma cell line (U87MG) were studied after 24 h, 48 h, and 72 h. Our results indicated a time-dependent inhibitory effect on the viability of U87MG cells treated EBB. The main inhibitory effect of EBB was observed after 72 h; EBB treatment decreased cell viability to 49 - 66%.

scholarly journals Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 583 ◽  
Author(s):  
Beatriz Martín-García ◽  
Federica Pasini ◽  
Vito Verardo ◽  
Ana María Gómez-Caravaca ◽  
Emanuele Marconi ◽  
...  
Keyword(s):  
Particle Size ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Starch Content ◽  
Salt Content ◽  
Total Phenolic ◽  
Physical Separation ◽  
Preliminary Study ◽  
Total Starch

Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 µm, 160 µm, 85 µm, and 45 µm (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg kg−1 d.w.), followed by GS160 (2499.11 mg kg−1 d.w.), GS85 (989.46 mg kg−1 d.w.), GSTQ (983.15 mg kg−1 d.w.), and GS45 (481.31 mg kg−1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 µm to 45 µm. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 µm reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.

Determination of optimal extraction conditions for phenolic compounds from Pistacia atlantica leaves using the response surface methodology

2016 ◽  
Vol 8 (31) ◽  
pp. 6107-6114 ◽  
Author(s):  
Ziyad Ben Ahmed ◽  
Mohamed Yousfi ◽  
Johan Viaene ◽  
Bieke Dejaegher ◽  
Kristiaan Demeyer ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Box Behnken Design ◽  
Pistacia Atlantica

Response surface methodology in combination with a Box–Behnken design was performed to optimize the extraction conditions, resulting in a maximum total phenolic content yield from Pistacia atlantica leaves.

scholarly journals Development of Paper Based Sensor for the Determination of Total Phenolic Content in Green Tea Beverages

2016 ◽  
Vol 9 ◽  
pp. 424-430 ◽  
Author(s):  
Mochammad Amrun Hidayat ◽  
Fadilatul Jannah ◽  
Bambang Kuswandi
Keyword(s):  
Green Tea ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic
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