Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches

The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-dipheny1-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R-2 = 0.92246, R-2 = 0.88084, p lt 0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea

Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches

The aim of this study was evaluation of individual phenolic compounds and antioxidant activity of commercially consumed black, green, fruit and herbal tea infusions in Serbia in order to characterize the quantity and quality of teas. The most abundant compound was gallic acid, followed by caffeic acid, rutin, (+)-catechin and (-)-epicatechin. The main procyanidin was procyanidin B1. The antioxidant activity was measured using five in vitro methods: determination of 1,1-dipheny1-2-picrylhydrazyl radical-scavenging activity (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation-scavenging activity (ABTS), ferric reducing antioxidant power (FRAP), reduction power (RP) Fe(III) to Fe(II) and cyclic voltammetry (CV). Obtained results of FRAP and of the Fe(III)/Fe(III) method correlated strongly with the total phenolics content (R-2 = 0.92246, R-2 = 0.88084, p lt 0.0001). Antioxidant power of green tea and bearberry tea was considerably higher than that of black tea. Raspberry and cherry showed the highest antioxidant power among fruit tea infusions. Contribution of phenolic compounds to tea antioxidant activity was also quantified in this study. Stepwise linear regression demonstrated that quantification of different phenolic compounds responsible for tea antioxidant activity was dependent on the method used. Gallic acid, caffeic acid (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, procyanidin B1, procyanidin B2 together made up 43.6-99.9% of the antioxidant activity of tea

Trace Elemental Analysis of Allium

0000-0001-8932-4535; 0000-0002-2093-4949WOS: 000459887700007Aerial parts and roots of the 12 Allium species collected from five localities of Turkey were studied for trace elements (Ag, As, Cd, Co, Cr, Cu, Ni, Pb, Se, Tl, V, and Zn) using inductively coupled plasma mass spectrometry (ICP-MS). A tomato leaves certified reference material was used to characterize the accuracy and precision of the analysis. Each Allium species contained Se (315-2740 mu g/kg), Tl (2.75-71 mu g/kg), V (77-6790 mu g/kg), and Zn (3.73-26.6 mg/kg) which can meet the necessary daily intake of these minerals. In addition, chemometric analyses were performed using correlation analysis, principal component analysis, and hierarchical cluster analysis to determine the association of 12 trace elements in the Allium species. Using chemometrics, the distribution of elements between aerial parts and roots, and geographic collection localities of Allium species were also examined. This study is important the consumers because of the wide consumption of Allium species. This report is the first detailed characterization of the metal content of Allium species

The elementome of calcium-based urinary stones and its role in urolithiasis

Urolithiasis affects around 10% of the US population with an increasing rate of prevalence, recurrence and penetrance. The causes for the formation of most urinary calculi remain poorly understood, but obtaining the chemical composition of these stones might help identify key aspects of this process and new targets for treatment. The majority of urinary stones are composed of calcium that is complexed in a crystalline matrix with organic and inorganic components. Surprisingly, mitigation of urolithiasis risk by altering calcium homeostasis has not been very effective. Thus, studies to identify other therapeutic stone-specific targets, using proteomics, metabolomics and microscopy techniques, have been conducted, revealing a high level of complexity. The data suggest that numerous metals other than calcium and many nonmetals are present within calculi at measurable levels and several have distinct distribution patterns. Manipulation of the levels of some of these elemental components of calcium-based stones has resulted in clinically beneficial changes in stone chemistry and rate of stone formation. The elementome - the full spectrum of elemental content - of calcium-based urinary calculi is emerging as a new concept in stone research that continues to provide important insights for improved understanding and prevention of urinary stone disease