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Item Comparative efficiency of extraction techniques for bioactive compounds in Cinnamomum zeylanicum(Elsevier Ltd, 2025-11-30) Culas MS; Kaur L; Popovich DG; Rashidinejad ACinnamomum zeylanicum is a plant well-known for its antioxidant-rich bioactives. This study assessed its total phenolic (TPC) and flavonoid contents (TFC), antioxidant activity, and key bioactives (cinnamaldehyde, eugenol, and cinnamic acid) using two extraction methods: accelerated solvent extraction (ASE) and ultrasonic-assisted extraction (UAE), with solvents including ethanol, methanol, acetone, and water. ASE with 50 % ethanol yielded the highest TPC (6.83 ± 0.31 mg GAE/g), TFC (0.50 ± 0.01 mg QE/g), cinnamaldehyde (19.33 ± 0.002 mg/g), eugenol (10.57 ± 0.03 mg/g), and cinnamic acid (0.18 ± 0.004 mg/g), making it superior to UAE. However, UAE with 50 % ethanol showed the strongest antioxidant activity via ABTS (IC50 = 3.26 μg/mL), while antioxidant activity showed no significant differences. A strong correlation (R = 0.81) between TPC and TFC in ASE extracts indicated that flavonoids are major contributors. This study addresses a research gap by systematically comparing UAE and ASE for extracting key bioactives from Cinnamomum zeylanicum in optimising its bioactive recovery for application in functional foods.Item Terroir Dynamics: Impact of Vineyard and Canopy Treatment with Chitosan on Anthocyanins, Phenolics, and Volatile and Sensory Profiles of Pinot Noir Wines from South Tyrol(MDPI (Basel, Switzerland), 2024-04-23) Tchouakeu Betnga PF; Poggesi S; Darnal A; Longo E; Rudari E; Boselli E; Rolle LThe effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in phenolics and anthocyanins (analyzed by UHPLC-MS), volatile components (HS-SPME-GCxGC-ToF/MS), and basic enological parameters. A clear separation of low-altitude wines (350 m.a.s.l.), which had a high concentration of most of the identified volatile compounds, compared to high-altitude wines (800 and 1050-1150 m.a.s.l.) was pointed out. Low altitude minimized the concentration of the most significant anthocyanins in wines from a valley bottom, presumably due to reduced sun exposure. Wines obtained from chitosan-treated canopies, and, more particularly, those subjected to multiple treatments per year showed a higher amount of the main non-volatile phenolics and were sensorially described as having "unpleasant flavors" and "odors", which might suggest that grape metabolism is slightly altered compared to untreated grapevines. Thus, optimization of the treatment with chitosan should be further investigated.Item Onco-Preventive and Chemo-Protective Effects of Apple Bioactive Compounds(MDPI (Basel, Switzerland), 2021-11) Nezbedova L; McGhie T; Christensen M; Heyes J; Nasef NA; Mehta SCancer is one of the leading causes of death globally. Epidemiological studies have strongly linked a diet high in fruits to a lower incidence of cancer. Furthermore, extensive research shows that secondary plant metabolites known as phytochemicals, which are commonly found in fruits, have onco-preventive and chemo-protective effects. Apple is a commonly consumed fruit worldwide that is available all year round and is a rich source of phytochemicals. In this review, we summarize the association of apple consumption with cancer incidence based on findings from epidemiological and cohort studies. We further provide a comprehensive review of the main phytochemical patterns observed in apples and their bioavailability after consumption. Finally, we report on the latest findings from in vitro and in vivo studies highlighting some of the key molecular mechanisms targeted by apple phytochemicals in relation to inhibiting multiple ‘hallmarks of cancer’ that are important in the progression of cancer.Item Studies on the phenolic compounds of apple leaf tissue (Malus pumila Mill.) : a thesis presented in partial fulfilment of the requirements for the degree of Master of Horticultural Science in Plant Science(Massey University, 1967) Wilson, James MartinTHE PHENOLIC COMPOUNDS IN HIGHER PLANTS 1.1 The Natural Phenolic Compounds in Higher Plants A number of books dealing wholly or partly with the natural phenolic compounds have been published in recent years. A comprehensive treatment of phenolic compounds is presented in one of them (1). Specific discussion of the flavonoid group of phenolic compounds is also found elsewhere (2,3). In these references much of the literature on phenolic compounds is cited and reviewed. 1.1.1 The nature of phenolic compounds Substances which possess at least one aromatic ring bearing an hydroxyl substituent constitute the phenolic compounds. Several hundred such compounds are known in plants. They represent a number of groups of compounds including the simple monocyclic phenols, the flavonoids and their relatives, the xanthones, phenolic quinones, alkaloids and sterols, besides polymeric materials such as the tannins and lignins (4). Further discussion ot the natural phenolic compounds in this thesis will be largely confined to the two groups of monocyclic phenols (benzoic and cinnamic acid derivatives) and the flavonoid group of compounds. This recognises the relative importance of these three groups of phenolic compounds in plants in general and in the genus Malus in particular. While the flavonoid compounds constitute the largest group of natural phenols (4), the phenolic acids of the benzoic and cinnamic acid groups are present in variety in many plants (5). The following outline of each of these three groups will illustrate their nature. [From Introduction]Item Phenolics and condensed tannins from sulla (Hedysarum Coronarium) leaves and their biological significance : this thesis was presented in partial fulfilment of the requirements for the Master of Science degree in Chemistry at Massey University, Palmerston North, New Zealand(Massey University, 2003) Tibe, OlekileThe objective of this study was to isolate and characterise condensed tannins (CT) and phenolic compounds from the leaves of the forage legume sulla (Hedysarum Coronarium) and evaluate their structure-activity relationships with in vitro parasite assays. The study was performed on samples which were collected over different seasons (spring-23/09/02, spring-05/08/02, and summer-21/12/01) from the same site. The effects of processing in different manners, for both freeze-dried and fresh frozen plant material was examined. CT extracts were purified using step and gradient Sephadex LH-20 chromatography methods. The CT fractions obtained were analysed using thiolytic degradation, electrospray ionisation mass spectrometry (ESI-MS), matrix-assisted laser desorption ionisation time of flight mass spectrometry (MALDI-TOF-MS) and l3C-nuclear magnetic resonance (NMR) spectroscopy. Acid catalysed degradation of the CT polymer with benzyl mercaptan afforded catechin, epicatechin, gallocatechin and epigallocatechin in both the terminal and extender units. Epigallocatechin was the major extender unit (69%) while gallocatechin was the major terminal unit (54%) with the overall characteristic of a predominantly prodelphinidin-type CT. Sulla CT oligomers and polymers had variable chemical composition with procyanidin:prodelphinidin ratios ranging from 27:73 to 11:89 and cis:trans ratios ranging from 56:44 to 82:18. The CT oligomers of gradient LH-20 fractions obtained from fresh frozen material (spring-05/08/02) ranged between 2.9 and 6.9 mean degree of polymerisation (mDP), while CT fractions from the freeze-dried material (summer-21/12/01) varied between 3.1 and 9.1 mDP as determined by thiolysis. The CT polymer from step LH-20 fractions had CTs ranging from 12 to 26 mDP as determined by thiolysis. A medium molecular weight CT with mDP of 46 was identified. No high molecular weight CT (mDP> 50) was obtained. Screening the LH-20 fractions collected in spring (23/09/02) by HPLC-PDA indicated that there was no extractable CT. No seasonal or freeze-drying effects were observed on the chemical composition of CT. 13C NMR provided information on the stereochemistry of the heterocyclic C-ring and the existence of procyanidin and prodelphinidin units in the B-ring. The 13C NMR spectrum confirmed sulla CTs to be predominantly of the cis-stereochemistry composed of prodelphinidin units. Analysis of the CT oligomers from the 100% MeOH fractions from the gradient LH-20 with ESI-MS provided information on the molecular weight distribution and the procyanidin and prodelphinidin unit composition. Singly charged species from dimers to trimers, doubly charged species from tetramers to octamers, and triply charged species from nonamers to undecamers were detected. MALDI-TOF-MS verified the ESI-MS data and fractions were found to contain singly charged ions up to hexamers. The ions consisted of homogenous and heterogeneous CT oligomers, with the overall characteristic of a PD-type CT. This technique demonstrated that the gradient LH-20 method improved separation with fractionation of CT oligomers from polymers. Investigation of the low molecular weight phenolics (flavonoids) was performed using ESI-MS and atmospheric pressure chemical ionisation mass spectrometry (APCI-MS). Chlorogenic acid, quercetin-7-O-α-L-rhamnosyl-3-O-glucosylrhamnoside, rutin, quercetin-3-O-α-L-rhamnosyl-7-O-glucoside, kaempferol, kaempferol-3-O-β-D-glucoside-dirhamnoside, genistein-7-O-β-D-glucosyl-6"-O-malonate, formononetin-7-O-β-D-glucoside-6"-O-malonate and afrormosin were isolated for the first time from sulla. Chlorogenic acid and rutin were confirmed using authentic standards and by comparison with data from the literature. Primary metabolites were evaluated by wet chemistry methods including the available carbohydrate (g/l00g) content of 12.38 and, 14.11 and individual sugars (g/l00g) were quantified; glucose (3.68 and 5.40), fructose (0.98 ad 1.69), galactose and/or rhamnose (0.46 and 0.32), sucrose (1.63 and 5.50) in spring (23/09/02) and summer (21/12/01), respectively. Nutritional composition data (g/l00g) by near infrared (NIR) spectroscopy has shown sulla to be a nutritious forage legume with high crude protein (CP; 24.4-25.1), non-structural carbohydrates (NSC; 17.1-19.7), lower neutral detergent fibre (NDF; 12.5-16.4), acid detergent fibre (ADF; 15.5-18.3) and lipid (2.6-3.3). The butanol-HCl assay showed the extractable CT content (g/l00g) to be 7.6% and 5.3%, with 2.0% protein bound CT and 0.3% fibre bound CT and 1.3% protein bound CT and had no fibre bound CT, from summer (21/12/01) and spring (23/09/02) respectively. The effects of LH-20 fractions on egg hatching (EH) and larval development (LD) assays for the nematode, Trichostrongylus colubriformis under in vitro conditions were investigated. The fractions (freeze-dried summer (21/12/01) step method 50% MeOH eluent) containing flavonoids were effective in inhibiting EH at 500 and 1000 μg/mL, while the CT-containing fractions were not effective. All the fractions from the fresh frozen material on the step method were not effective in inhibiting EH. However, the CT-containing fractions (LH-20 70% acetone eluent) from the freeze-dried (summer-21/12/01) and fresh frozen (spring-05/08/02) material were effective in inhibiting LD (p<0.00l) with certain fractions completely inhibiting the LD process. Oligomeric and polymeric CT (gradient LH-20 100% MeOH and 70% acetone eluents) fractions were effective and inhibited the larval development process at 100 μg/mL. The anti-parasitic activity of fractions in the LD and EH assay can be attributed to both the flavonoid and CT content.Item Phenolic profile and sensory attributes of New Zealand 'Frantoio' extra virgin olive oil (EVOO) : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Technology at Massey University, New Zealand.(Massey University, 2011) Rwothomio, Jenkins Peter OgwaroCommercial production of premium extra virgin olive oil (EVOO) in New Zealand (NZ) is gaining international reputation due to distinctive composition and flavour characteristics of the oils. There were two main objectives of this research. The first was to characterise ‘Frantoio’ olive oil produced from olives from three orchards in different NZ growing regions (Hawke’s Bay, Bombay and Waiheke Island) in terms of phenolic profile, sensory attributes and composition of fatty acids and tocopherols. The oil was also analysed for specific EVOO chemical quality index required by the International Olive Council (IOC). The second objective of this study was to investigate the potential application of Maturity Index (MI), dry matter, total solids and fruit firmness as measures of the olive maturity specific to NZ growing climate. The olives were harvested at different maturities after full bloom and oil was extracted by accelerated solvent extraction (ASE) throughout the season and by cold pressed (CP) extraction at two defined harvest maturities. The CP oils were evaluated by a trained panel for sensory attributes and a chemical test for the intensity of bitterness was carried out. Total phenolics were found to decrease with maturity in the oil from the three orchards. Several simple phenols, hydroxytyrosol, tyrosol, vanillic acid, vanillin, p-coumaric acid and ferulic acid were quantified in oils using HPLC. Hydroxytyrosol and tyrosol declined with fruit maturity. Luteolin was the main flavonoid identified. Significant quantitative differences between the orchards was found in the concentration of secoiridoids, which were identified as the main phenolic compounds 3,4-DHPEA-EDA, p-HPEA-EDA, 3,4-DHPEA-EA, p-HPEA-EA (p-value<0.05). The total phenolic content (R2=0.79), intensity of bitterness (IB) (R2=0.81) and oleuropein bitter index (OBI) (R2=0.93) were found to be highly correlated to the perceived sensory bitterness. Strong positive correlations between sensory bitterness, pungency and concentration of individual secoiridoids demonstrated the important role played by these compounds in the flavour of virgin olive oil (R2>0.73). Oils from the different orchards were found to have different distinctive aroma and flavour attributes for NZ ‘Frantoio’ VOO which were described as ‘bitter salad’, fresh ‘green bean’, ‘vanilla toffee’, ‘walnut’ and ‘black pepper’. A strong correlation was also found between total phenolics and oxidative stability determined by a Rancimat® (R2=0.96). All the CP oils were classified as ‘extra virgin’ by the chemical and sensory tests, except for the Hawke’s Bay late harvest that II was found to be rancid due to prolonged effect of frost. Orchard differences in % fatty acid composition were observed. Oleic acid was the lowest in Waiheke (77.3 %), compared to Hawke’s Bay (80.5 %) and Bombay (81.3 %) while a-linolenic acid was (1.01 %) in the Bombay VOOs. The concentration of tocopherols was similar in VOOs from the three orchards. Oil accumulation (% dry weight) showed a good indication of olive maturation. Total solids, maturity index and firmness showed strong correlations with % oil content (R2>0.6). This study revealed orchard differences in phenolic content and sensory attributes of the oils studied. In conclusion, climate and location influenced fruit colouration, growth, accumulation of oil, total solids and composition of phenolics and fatty acids in the oil. To achieve balanced oils with acceptable sensory levels of bitterness, pungency and fruitiness, olives should be harvested at the point of maturity which will provide not only maximum yield but also balanced chemical composition, particularly phenolics.