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1. HPLC-DAD-ESI/MSn profiling of phenolic compounds from Lathyrus cicera L. seeds

Author:
Ferreres, F.,   et al.   ; Magalhães, S.C.Q.; Gil-Izquierdo, A.; Valentão, P.; Cabrita, A.R.J.; Fonseca, A.J.M.; Andrade, P.B.;     Show all 7 Authors
Source:
Food chemistry 2017 v.214 pp. 678-685
ISSN:
0308-8146
Subject:
Lathyrus cicera; antioxidant activity; apigenin; glycosides; glycosylation; high performance liquid chromatography; ionization; isorhamnetin; kaempferol; luteolin; mass spectrometry; phenolic compounds; quercetin; seeds
Abstract:
... Lathyrus cicera L. seeds are of interest for food and feed purposes. Despite the recognized antioxidant activity of the seeds, arising from the phenolic fraction, their phenolic compounds have not been studied in depth yet. Therefore, to determine the phenolics profile of these seeds, a target analysis was performed using high-performance liquid chromatography coupled to photodiode-array detection ...
DOI:
10.1016/j.foodchem.2016.07.129

2. Pennyroyal and gastrointestinal cells: multi-target protection of phenolic compounds against t-BHP-induced toxicity

Author:
Ferreres, F.,   et al.   ; Bernardo, J.; Andrade, P. B.; Sousa, C.; Gil-Izquierdo, A.; Valentão, P.;     Show all 6 Authors
Source:
RSC advances 2015 v.5 no.52 pp. 41576-41584
ISSN:
2046-2069
Subject:
Mentha pulegium; adenocarcinoma; antioxidant activity; antioxidants; bioactive compounds; epithelium; fluorescent dyes; freeze drying; gastrointestinal system; glutathione; herbal tea; humans; oxidative stress; phenolic compounds; phytochemicals; staining; toxicity
Abstract:
... Herbal teas are consumed for their valuable content of bioactive phytochemicals. This work represents the first attempt to establish a linkage between the chemical composition of pennyroyal (Mentha pulegium L.) infusion and its potential to prevent cellular oxidative stress. The phenolic profile was established by HPLC-DAD-ESI/MSⁿ, twelve out of fifteen compounds being identified for the first tim ...
DOI:
10.1039/c5ra02710a

3. A Comparative Study of Flavonoid Compounds, Vitamin C, and Antioxidant Properties of Baby Leaf Brassicaceae Species

Author:
Ferreres, F.,   et al.   ; Martínez-Sánchez, A.; Gil-Izquierdo, A.; Gil, M.I.;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 2008 v.56 no.7 pp. 2330-2340
ISSN:
0021-8561
Subject:
food analysis; food composition; nutritive value; nutrient content; flavonoids; ascorbic acid; antioxidant activity; Brassicaceae; qualitative analysis; watercress; phenolic compounds; baby vegetables; vitamin content; acylation; leaves
Abstract:
... A comparative study of antioxidant compounds, flavonoids and vitamin C, and also antioxidant activity was carried out in four species of Brassicaceae vegetables used for salads: watercress (Nasturtium officinale R. Br.), mizuna [Brassica rapa L. subsp. nipposinica (L.H. Bailey) Haneltand], wild rocket [Diplotaxis tenuifolia (L.) DC.], and salad rocket [Eruca vesicaria (L.) Cav.]. The characterizat ...
DOI:
10.1021/jf072975+

4. Lettuce and chicory byproducts as a source of antioxidant phenolic extracts

Author:
Ferreres, F.,   et al.   ; Llorach, R.; Tomas-Barberan, F.A.;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2004 v.52 no.16 pp. 5109-5116
ISSN:
0021-8561
Subject:
romaine lettuce; plant byproducts; chicory; methanol; extraction; waste utilization; plant extracts; water; solvents; antioxidant activity; antioxidants; phenolic compounds
Abstract:
... A process to obtain enriched antioxidant phenolic extracts from lettuce (baby, romaine, and iceberg cultivars) and chichory byproducts as a way to valorize these byproducts was developed. Two extraction protocols using water and methanol as solvent were used. Amberlite XAD-2 nonionic polymeric resin was used to purify the extracts. The extraction yield, phenolic content, and phenolic yield were ev ...
DOI:
10.1021/jf040055a

5. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds

Author:
Ferreres, F.,   et al.   ; Gil-Izquierdo, A.; Gil, M.I.;     Show all 3 Authors
Source:
Journal of agricultural and food chemistry 2002 v.50 no.18 pp. 5107-5114
ISSN:
0021-8561
Subject:
orange juice; pasteurization; freezing; phenolic compounds; ascorbic acid; dehydroascorbic acid; vitamin content; oxidation; orange pulp
Abstract:
... Phenolic compounds, vitamin C (L-ascorbic acid and L-dehydroascorbic acid), and antioxidant capacity were evaluated in orange juices manufactured by different techniques. Five processes at industrial scale (squeezing, mild pasteurization, standard pasteurization, concentration, and freezing) used in commercial orange juice manufacturing were studied. In addition, domestic squeezing (a hand process ...
DOI:
10.1021/jf020162+
PubMed:
12188615

6. HPLC-DAD-MS/MS-ESI Screening of Phenolic Compounds in Pieris brassicae L. Reared on Brassica rapa var. rapa L

Author:
Ferreres, F.,   et al.   ; Valentao, P.; Pereira, J.A.; Bento, A.; Noites, A.; Seabra, R.M.; Andrade, P.B.;     Show all 7 Authors
Source:
Journal of agricultural and food chemistry 2008 v.56 no.3 pp. 844-853
ISSN:
0021-8561
Subject:
high performance liquid chromatography; mass spectrometry; ionization; phenolic compounds; Pieris brassicae; developmental stages; Brassica rapa subsp. rapa; insect pests; excreta; host plants; bioactive properties
Abstract:
... The phenolic profiles of cabbage white butterfly (Pieris brassicae L.; Lepidoptera: Pieridae) at different development stages (larvae, exuviae, and butterfly), its excrements, and its host plant Brassica rapa var. rapa L. were determined by high performance liquid chromatography- diode-array detector-mass spectrometry/mass spectrometry-electrospray ionization (HPLC-DAD-MS/MS-ESI). Twenty-five acyl ...
DOI:
10.1021/jf072657a
PubMed:
18173245

7. Tronchuda cabbage flavonoids uptake by Pieris brassicae

Author:
Ferreres, F.,   et al.   ; Sousa, C.; Valentao, P.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B.;     Show all 6 Authors
Source:
Phytochemistry 2007 v.68 no.3 pp. 361-367
ISSN:
0031-9422
Subject:
kaempferol; chemical constituents of plants; Pieris brassicae; plant-insect relations; Brassica oleracea var. costata; cabbage; high performance liquid chromatography; larvae; quercetin; phenolic compounds
Abstract:
... The flavonoid pattern of larvae of cabbage white butterfly (Pieris brassicae L.; Lepidoptera: Pieridae) reared on the leaves of tronchuda cabbage was analysed by HPLC-DAD-MS/MS-ESI. Twenty flavonoids were identified or characterised, namely 16 kaempferol and four quercetin derivatives. Kaempferol 3-O-sophoroside, a minor component of tronchuda cabbage, was found to be the main component in P. bras ...
DOI:
10.1016/j.phytochem.2006.10.020
PubMed:
17140614

8. Rumex induratus Leaves: Interesting Dietary Source of Potential Bioactive Compounds

Author:
Ferreres, F.,   et al.   ; Ribeiro, V.; Izquierdo, A.G.; Rodrigues, M.A.; Seabra, R.M.; Andrade, P.B.; Valentao, P.;     Show all 7 Authors
Source:
Journal of agricultural and food chemistry 2006 v.54 no.16 pp. 5782-5789
ISSN:
0021-8561
Subject:
Rumex; free radicals; reversed-phase high performance liquid chromatography; wild foods; chemical constituents of plants; mass spectrometry; antioxidant activity; oxalic acid; antioxidants; leaves; phenolic compounds
Abstract:
... The phenolic compounds of Rumex induratus leaves were determined by HPLC-DAD-MS/MS-ESI. The results revealed a profile composed of 19 compounds: caffeoyl-hexoside, two p-coumaroyl-hexoside isomers, feruloyl-hexoside, sinapoyl-hexoside, 6-C-hexosyl-quercetin, 8-C-hexosyl-luteolin, 6-C-hexosyl-luteolin, 6-C-hexosyl-apigenin, 3-O-hexosyl-quercetin, 3-O-rutinosyl-quercetin, 7-O-hexosyl-diosmetin, 3-O- ...
DOI:
10.1021/jf0613233

9. Chemical composition and antioxidant activity of tronchuda cabbage internal leaves

Author:
Ferreres, F.,   et al.   ; Sousa, C.; Vrchovská, V.; Valentão, P.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B.;     Show all 7 Authors
Source:
European food research & technology 2006 v.222 no.1-2 pp. 88-98
ISSN:
1438-2377
Subject:
quantitative analysis; organic acids and salts; free radicals; cole crops; reactive oxygen species; Brassica oleracea var. costata; plant extracts; free radical scavengers; food composition; green leafy vegetables; antioxidant activity; leaves; phenolic compounds
Abstract:
... A phytochemical study was undertaken on the internal leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). Seventeen phenolic compounds were characterized and quantified by reversed-phase HPLC-DAD-ESI-MS n and HPLC/DAD, respectively: quercetin 3-O-sophoroside-7-O-glucoside, 3-p-coumaroylquinic acid, kaempferol 3-O-sophoroside-7-O-glucoside, kaempferol 3-O-(caffeoyl)-sophoroside-7-O-g ...
DOI:
10.1007/s00217-005-0104-0

10. Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars

Author:
Ferreres, F.,   et al.   ; Pereira, J.A.; Oliveira, I.; Sousa, A.; Valentao, P.; Andrade, P.B.; Ferreira, I.C.F.R.; Bento, A.; Seabra, R.; Estevinho, L.;     Show all 10 Authors
Source:
Food and chemical toxicology 2007 v.45 no.11 pp. 2287-2295
ISSN:
0278-6915
Subject:
cultivars; Juglans regia; free radicals; minimum inhibitory concentration; quantitative structure-activity relationships; plant extracts; free radical scavengers; walnuts; antioxidant activity; leaves; phenolic compounds
DOI:
10.1016/j.fct.2007.06.004
PubMed:
17637491

11. Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds

Author:
Ferreres, F.,   et al.   ; Oliveira, I.; Sousa, A.; Valentao, P.; Andrade, P.B.; Ferreira, I.C.F.R.; Bento, A.; Seabra, R.; Estevinho, L.; Pereira, J.A.;     Show all 10 Authors
Source:
Food chemistry 2007 v.105 no.3 pp. 1018-1025
ISSN:
0308-8146
Subject:
Corylus avellana; leaves; antibacterial properties; antioxidant activity; cultivars; chemical analysis; chemical constituents of plants; phenolic compounds; Gram-positive bacteria; Gram-negative bacteria
Abstract:
... Aqueous extracts of leaves of different hazel (Corylus avellana L.) cultivars (Cv. M. Bollwiller, Fertille de Coutard and Daviana), were analysed by reversed-phase HPLC/DAD for the definition of their phenolic composition. Antioxidant potential was assessed by the reducing power assay, and the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and β-carotene linoleate model system. ...
DOI:
10.1016/j.foodchem.2007.04.059

12. Influence of two fertilization regimens on the amounts of organic acids and phenolic compounds of tronchuda cabbage (Brassica oleracea L. var. costata DC)

Author:
Ferreres, F.,   et al.   ; Sousa, C.; Valentao, P.; Rangel, J.; Lopes, G.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B.;     Show all 8 Authors
Source:
Journal of agricultural and food chemistry 2005 v.53 no.23 pp. 9128-9132
ISSN:
0021-8561
Subject:
Brassica oleracea var. costata; green leafy vegetables; fertilizer application; ammonium nitrate; organic fertilizers; animal manures; sheep; organic production; leaves; food composition; phenolic compounds; carboxylic acids
Abstract:
... A phytochemical study was undertaken on tronchuda cabbage (Brassica oleracea L. var. costata DC) cultivated under conventional and organic practices and collected at different times. Six organic acids (aconitic, citric, ascorbic, malic, shikimic, and fumaric acids) were identified and quantified by HPLC-UV. Qualitative and quantitative differences were noted between internal and external leaves. A ...
DOI:
10.1021/jf051445f

13. Quince (Cydonia oblonga Miller) fruit characterization using principal component analysis

Author:
Ferreres, F.,   et al.   ; Silva, B.M.; Andrade, P.B.; Martins, R.C.; Valentao, P.; Seabra, R.M.; Ferreira, M.A.;     Show all 7 Authors
Source:
Journal of agricultural and food chemistry 2005 v.53 no.1 pp. 111-122
ISSN:
0021-8561
Subject:
temporal variation; quinces; Cydonia oblonga; free amino acids; principal component analysis; fruit pulp; provenance; fruit composition; carboxylic acids; phenolic compounds; Portugal
Abstract:
... This paper presents a large amount of data on the composition of quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factors-quince fruit part, geographical origin of the fruits, and h ...
DOI:
10.1021/jf040321k

14. Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: antioxidant activity

Author:
Ferreres, F.,   et al.   ; Silva, B.M.; Andrade, P.B.; Valentao, P.; Seabra, R.M.; Ferreira, M.A.;     Show all 6 Authors
Source:
Journal of agricultural and food chemistry 2004 v.52 no.15 pp. 4705-4712
ISSN:
0021-8561
Subject:
quinces; seeds; high performance liquid chromatography; fruit pulp; fruit composition; jams; antioxidant activity; carboxylic acids; phenolic compounds
Abstract:
... To study the antioxidant activity of quince fruit (pulp, peel, and seed) and jam, methanolic extracts were prepared. Each extract was fractionated into a phenolic fraction and an organic acid fraction and was analyzed by high-performance liquid chromatography (HPLC)/diode array detection and HPLC/UV, respectively. Antiradical activities of the extracts and fractions were evaluated by a microassay ...
DOI:
10.1021/jf040057v

15. Multivariate Analysis of Tronchuda Cabbage (Brassica oleracea L. var. costata DC) Phenolics: Influence of Fertilizers

Author:
Ferreres, F.,   et al.   ; Sousa, C.; Pereira, D.M.; Pereira, J.A.; Bento, A.; Rodrigues, M.A.; Dopico-García, S.; Valentao, P.; Lopes, G.; Seabra, R.M.;     Show all 10 Authors
Source:
Journal of agricultural and food chemistry 2008 v.56 no.6 pp. 2231-2239
ISSN:
0021-8561
Subject:
harvest date; cole crops; fertilizer rates; principal component analysis; Brassica oleracea var. costata; high performance liquid chromatography; sulfur fertilizers; boron fertilizers; food composition; green leafy vegetables; qualitative analysis; organic fertilizers; nitrogen fertilizers; phenolic compounds
Abstract:
... A field experiment was carried out to investigate the effect of fertilization level on the phenolic composition of tronchuda cabbage (Brassica oleracea L. var. costata DC) external and internal leaves. Eight different plots were constituted: a control without fertilization, one with organic matter, and six experiments with conventional fertilizers (nitrogen, boron, and sulfur, two levels each). Th ...
DOI:
10.1021/jf073041o
PubMed:
18290619

16. Characterisation of the phenolic profile of Boerhaavia diffusa L. by HPLC-PAD-MS/MS as a tool for quality control

Author:
Ferreres, F.,   et al.   ; Sousa, C.; Justin, M.; Valentao, P.; Andrade, P.B.; Llorach, R.; Rodrigues, A.; Seabra, R.M.; Leitao, A.;     Show all 9 Authors
Source:
Phytochemical analysis 2005 v.16 no.6 pp. 451-458
ISSN:
0958-0344
Subject:
quantitative analysis; chemical reactions; Boerhavia diffusa; chemical analysis; flavonols; quality control; reversed-phase high performance liquid chromatography; mass spectrometry; qualitative analysis; phenolic compounds
Abstract:
... Phenolic acids and flavonols of nine leaf and three root samples of Boerhaavia diffusa L., collected at different locations and subjected to several drying procedures, were characterised by reversed-phase HPLC-PAD-ESI/MS for the first time. Ten phenolic compounds were identified: 3,4-dihydroxy-5-methoxycinnamoyl-rhamnoside, quercetin 3-O-rhamnosyl(1 leads to 6)galactoside (quercetin 3-O-robinobios ...
DOI:
10.1002/pca.869
PubMed:
16315490

17. Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel)

Author:
Ferreres, F.,   et al.   ; Silva, B.M.; Andrade, P.B.; Domingues, A.L.; Seabra, R.M.; Ferreira, M.A.;     Show all 6 Authors
Source:
Journal of agricultural and food chemistry 2002 v.50 no.16 pp. 4615-4618
ISSN:
0021-8561
Subject:
quinces; fruit pulp; phenolic compounds; chlorogenic acid; flavonols; glycosides; Portugal
Abstract:
... Qualitative and quantitative analyses of phenolic compounds were carried out on quince fruit samples from seven different geographical origins in Portugal. For each origin, both pulp and peel were analyzed by reversed-phase HPLC-DAD and HPLC-DAD/MS. The results revealed differences between the phenolic profiles of pulps and peels in all studied cases. The pulps contained mainly caffeoylquinic acid ...
DOI:
10.1021/jf0203139
PubMed:
12137485

18. Phenolic metabolites in red pigmented lettuce (Lactuca sativa). Changes with minimal processing and cold storage

Author:
Ferreres, F.,   et al.   ; Gil, M.I.; Castaner, M.; Tomas-Barberan, F.A.;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 1997 v.45 no.11 pp. 4249-4254
ISSN:
0021-8561
Subject:
Lactuca sativa; food processing; cold storage; food storage; phenolic compounds; flavonoids; chemical constituents of plants; lettuce
Abstract:
... Minimally processed products are more perishable than unprocessed raw materials and readily deteriorate in quality, especially in color and texture. The effects of minimal processing on phenolic metabolites have been studied on red lettuce. Three different tissues of cv. Lollo Rosso were separated as white, green, and red and stored at 5 degrees C for 7-14 days. The phenolic acids caffeoyltartaric ...
DOI:
10.1021/jf970399j

19. Flavonoid composition of Tunisian honeys and propolis

Author:
Ferreres, F.,   et al.   ; Martos, I.; Cossentini, M.; Tomas-Barberan, F.A.;     Show all 4 Authors
Source:
Journal of agricultural and food chemistry 1997 v.45 no.8 pp. 2824-2829
ISSN:
0021-8561
Subject:
Cistus; chemical composition; honey; leaves; myricetin; phenolic compounds; propolis; provenance; quercetin; temperate zones; Tunisia
Abstract:
... Flavonoids and other phenolics of Tunisian honey samples and propolis were analyzed to find correlations between botanical and geographical origin and chemical composition. Flavonoid content of honey was very variable (20-2400 micrograms/100 g). The richest samples contained the characteristic propolis flavonoids, while those containing fewer flavonoids were devoid of these substances. This is a d ...
DOI:
10.1021/jf9609284

20. Plant phenolic metabolites and floral origin of rosemary honey

Author:
Ferreres, F.,   et al.   ; Gil, M.I.; Ortiz, A.; Subra, E.; Tomas-Barberan, F.A.;     Show all 5 Authors
Source:
Journal of agricultural and food chemistry 1995 v.43 no.11 pp. 2833-2838
ISSN:
0021-8561
Subject:
honey; Rosmarinus officinalis; phenolic compounds; flavonoids; biomarkers; nectar; chemical constituents of plants
Abstract:
... Phenolic metabolites present in rosemary honey and floral nectar were studied to find biochemical markers for honey floral origin. Rosemary nectar, from bee honey stomach, contained kaempferol 3-sophoroside (93%) and quercetin 3-sophoroside (7%) as the only significant constituents. All samples had a common flavonoid profile comprised of 15 flavonoids. Nectar glycosides were not detected in honey ...
DOI:
10.1021/jf00059a012