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The present research investigated the physicochemical properties, phenolic profile, total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant properties of cherry laurel (Prunus laurocerasus L.) pulp and marmalade (with sucrose and stevia addition) during storage. Pulp and marmalades were stored at room temperature and in the refrigerator and analyzed periodically. It was found that sample type, storage temperature, and time had a statistically significant effect on color parameters (L*, a*, b*, C*, and H°). Sample type also significantly affected pH, titratable acidity, total dry matter, ash, reducing sugar, sucrose, total sugar, TPC, TAC, and DPPH antioxidant activity. Storage time affected total dry matter, soluble solids content (SSC), reducing sugar, total sugar, TPC, TAC, and antioxidant activity, whereas storage temperature affected total dry matter, water-soluble dry matter, reducing sugar, total sugar, TPC, TAC, and antioxidant activity. Antioxidant activity, TPC, and TAC decreased with increasing storage time. Samples stored in the refrigerator displayed higher antioxidant activity, TPC, and TAC than those stored at room temperature. Pulp and marmalades contained chlorogenic acid and keracyanin chloride. Principal component analysis (PCA) was conducted to evaluate the impacts of sweetener type, storage time, and temperature. It was determined that sucrose-added marmalade formed a similar group, while pulp and stevia-added marmalade constituted a different group. Finally, this study supported the use of cherry laurel pulp and marmalade as natural sources of antioxidants. [ABSTRACT FROM AUTHOR]

The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold's (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant's ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace. [ABSTRACT FROM AUTHOR]

The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.

Randomly collected samples of parsley and celery from different localities were analysed to determine their quality based on arsenic concentrations, phenolic constituents and the antioxidant capacity of their edible parts. Arsenic concentrations were found in the range: parsley root (0.16 mg/g d.m.) < celery root (0.19 mg/g d.m.) < parsley leaf (0.35 mg/g d.m.) < celery leaf (0.45 mg/g d.m.). Total phenolic contents in roots were similar in both species and varied significantly depending on the cultivation site: 5.03-9.18 mg eqGA/g DE in parsley and 5.04-8.50 mg eqGA/g DE in celery. Lower total flavonoids content was recorded in celery. Among the phenolic acids, ferulic, chlorogenic and several cinnamic acids dominated. Apigenin and its glucosides dominated among flavonoids. Based on the principal component analysis (PCA) it can be concluded that the As content varied depending on the geographical origin of the samples. Also, phenolic compounds showed a significant contribution on PCA clustering, indicating that the cultivation site has a clear significant impact on the metabolites profile, while As content in plants did not significantly affect phenolic compound profile.

In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by l-asparagine (BP samples) and l-aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae).

Wine contains natural antioxidants such as phenolic compounds also known as bioactive compounds. Samples of commercially available Greek wines were analyzed in order to determine this phenolic content. For the analysis, Reversed Phase-High Performance Liquid Chromatography (RP-HPLC) coupled with a multiwavelength Ultraviolet/visible (UV/vis) detector was used. The most abundant phenolic substances detected were (+)-catechin (13.5-72.4 mg L-1 ), gallic acid (0.40-99.47 mg L-1) and caffeic acid (0.87-33.48 mg L-1). The principal component analysis (PCA) technique was used to study differentiation among wines according to their production area. Red wines contained more phenolic substances than white ones. Differences of the phenolic composition in wines of the same cultivar were investigated too.

In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23 phenolic compounds and 42 free amino acids (FAAs). Rutin was the phenolic compound with the highest rate of occurrence in both BP and BB samples. However, concentrations of protocatechuic acid, 2,5-dihydroxybenzoic acid and kaempferol compounds were significantly higher in BB samples than in BP samples from the same hive probably as result of microbial activity and glycosides degradation. The obtained data revealed that the phenolic profiles of the samples differ not only by the type of a product but also by region. Among FAAs proline was the predominant compound in all the analyzed BP and BB samples followed by l -asparagine (BP samples) and l -aspartic acid (BP and BB samples). A high content of proline can be used as a parameter of sample freshness. Also, Principal Component Analysis (PCA) and Cluster analysis proved the possibility of using phlorizin as a chemotaxonomic marker for Rosaceae (Malus or Prunus genus) pollen presence in BP1 sample. In addition, amino acid profile had higher impact on BP and BB sample differentiation due to lower FAAs content in BB samples probably caused by microbial activity. To the best of our knowledge, this study is the first to compare the individual phenolic compounds and free amino acids of bee pollen and bee bread samples with the same botanical origin (predominantly originated from plants belonging to the following families: Asteraceae, Fabaceae, Plantaginaceae and Rosaceae). [ABSTRACT FROM AUTHOR]

• Relevant results to guide plant breeding programs in peppers were found. • The environment and the cultivar modify the quality responses of the fruits. • Biquinho pepper fruits with higher pH have a higher content of carotenoids. • Fruit with a higher content of phenolic compound have greater antioxidant potential. • Time for the emission of a node in the plant influence the content ANT in the fruit. The species Capsicum chinense , variety biquinho, has been gaining space in cooking, but little is known about its cultivars, mainly related to the chemical composition of fruits. The objective of this study was to characterize the nutritional composition of two biquinho pepper cultivars in different growing seasons and to define the relationships between the variables and their direct and indirect effects. An experiment was conducted in a randomized block design with two cultivars of biquinho pepper, two growing seasons. The variables were plastochron (PLAS), fruit mass (MASS), pH, total soluble solids (Brix), acidity, total phenolic compounds (PHE), carotenoids (CAR), antioxidant potential (ANT), capsaicin (CAP), and dihydrocapsaicin (DIH). The cultivar BRS Moema showed higher levels for chemical compounds, while the cultivar Airetama was the most productive. Principal component analysis (PCA) was performed to determine relationships among variables, and path analysis was used to determine direct and indirect effects between variables. The chemical composition of biquinho pepper is modified according to cultivar and growing season. Important relationships between pH and CAR, ANT, PHE, CAP, and pH. CAR and PHE have an indirect effect and the MASS and PLAS have a direct effect on the ANT. [ABSTRACT FROM AUTHOR]