ÿþ<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> <html xmlns="http://www.w3.org/1999/xhtml"> <head> <meta http-equiv="Content-Type" content="text/html; charset=utf-8" /> <title>Technical Reports - Polyphenolics | Sensus LLC</title> <meta name="description" content="" /> <meta name="keywords" content="" /> <meta name="robots" content="index,follow" /> <meta name="author" content="Daniel J. Wampler, Ph.D."> <meta name="Distribution" content="Global"> <meta name="Rating" content="General"> <meta name="Revisit-after" content="7 Days"> <link type="text/css" rel="stylesheet" href="css/all.css" /> <link rel="shortcut icon" href="favicon.ico" > <style type="text/css" media="all"><!-- #layer1 { background-image: url(images/logo.gif); } --></style> <!--[if lt IE 7]> <link rel="stylesheet" type="text/css" href="css/lt7.css" /> <script type="text/javascript" src="js/drop-down.js"></script> <![endif]--> </head> <body> <div id="wrapper"> <div class="w1"> <div class="w2"> <strong id="layer1" class="logo"><a href="index2.html">Sensus</a></strong> <div id="main"> <div id="content"> <div class="c-main"> <h1>Technical Reports on Polyphenolics</h1> <a href="#nav" class="accessibility">skip to main navigation</a> <div class="txt"> <P style="text-align: justify">Phenolic compounds are the most widely distributed plant secondary metabolites and are found in all higher plants. Basically, they have one common structural feature, which is a phenol (an aromatic ring possessing at least one hydroxyl substituent). Phenolic compounds may be divided into two categories that include polyphenols and simple phenols based on the number of phenol subunits present, for example, polyphenolics have at least two phenol subunits and tannins have at least three phenol subunits. Phenolic acid is a phenol that has one carboxylic acid functional group and is related to color, sensory quality, and antioxidant capacity of foods. Polyphenolics are abundantly found in fruits and vegetables and are important compounds in reducing risks of human diseases and oxidative damage to biological membrane. Flavonoids are a group of naturally occurring polyphenolics which have C<sub>3</sub>C<sub>6</sub>C<sub>3</sub> backbone and include flavones, flavanones, flavonols, flavanols, and anthocyanins. </P> <IMG alt="image description" src="images/Flavenoid-1.jpg" width=456 height=370> <P><B>Figure 1. Pathway leading to various flavonoid synthesis.</B></P> <P style="text-align: justify">Polyphenolics, which are a group of chemical substances of plant secondary metabolites ubiquitously found in plants, play various roles. <br> </br> <br>1. Polyphenols as colorant. </br> The representative phenolic colorant is anthocyanin that covers broad range of colors including blue, purple, violet, magenta, red and orange. Anthocyanin is subgroup of flavonoids which contains C<sub>3</sub>C<sub>6</sub>C<sub>3</sub> carbon skeleton. Even though flavonoids release colors as well, anthocyanins that are most broadly distributed pigment in the plant world. As shown in figure 1, anthocyanins differ in the number of hydroxyl and/or methoxy groups present and sugars such as glucose, galactose, arabinose and xylose are attached to the 3 position in the C ring. </P> <IMG alt="image description" src="images/Flavenoid-2.jpg" width=161 height=110> <B><P>Figure 2. Structure of anthocyanin.</P></B> <P style="text-align: justify"> When the attached sugars are hydrolyzed into aglycone and sugar, the aglycone is referred as an anthocyanidin which is another color source with anthocyanin. The color of anthocyanins and anthocyanidins come from excitation of a molecule by light and the strength of color is determined by the relative electron mobility in the structures. Since the two colorants have many double bonds which are readily excited, those compounds can release color readily under the presence of light. <br> </br> <br>2. Polyphenols as antioxidant</br> Polyphenols can be categorized into two groups; flavonoids and non-flavonoids. As briefly mentioned above, flavonoids have C<sub>3</sub>C<sub>6</sub>C<sub>3</sub> carbon skeleton and are concerned as better antioxidants than non-flavonoids group such as hydrocinnamic acids (caffeic acid, chlorogenic acid, ferulic acid, sinapic acid& ) and benzoic acids (gallic acid). Here s an explanation of oxidation process prior to antioxidant property of polyphenols. Free radicals (superoxide, peroxyl radical, alkoxyl radical, hydroxyl radical and nitric oxide) are reactive and rapidly attack the molecules in nearby cells since they contains unpaired electron (excited state), so they gives the unpaired electron to complete molecules for calming down themselves resulting in generating another free radical. Among various free radicals, hydroxyl radical (OH" ) is the most notorious free radical due to its tremendous reactivity (most dangerous). Here is the explanation how hydroxyl radical is generated. First, superoxide (O2" ¯) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>-non radical but has a little reactivity and can move through cell membranes-dangerous) by environmental sources (cigarette smoke, pollutant, UV light& ) and endogeneous sources (respiration burst, enzyme reactions, autooxidation& ). Second, those two compounds are transformed to hydroxyl radical by two reactions called Fenton reaction and Haber-Weiss reaction with transition metals such as Fe2+ and Ca+. </p> <p class=08BodyText align=center style='margin-left:.5in;text-align:center; text-indent:0in;line-height:150%'><span style='mso-bidi-font-size:12.0pt; line-height:150%;mso-fareast-language:KO'>Fenton reaction<o:p></o:p></span></p> <p class=08BodyText align=center style='margin-left:.5in;text-align:center; text-indent:0in;line-height:150%'><span style='mso-bidi-font-size:12.0pt; line-height:150%;mso-fareast-language:KO'>Fe<sup>2+</sup> + H<sub>2</sub>O<sub>2</sub> &#8594; Fe<sup>3+</sup> + OH<b style='mso-bidi-font-weight:normal'>¯</b> + <span style='color:red'>OH<b style='mso-bidi-font-weight:normal'>·<o:p></o:p></b></span></span></p> <p class=08BodyText align=center style='margin-left:.5in;text-align:center; text-indent:0in;line-height:150%'><span style='mso-bidi-font-size:12.0pt; line-height:150%;mso-fareast-language:KO'><o:p>&nbsp;</o:p></span></p> <p class=08BodyText align=center style='margin-left:.5in;text-align:center; text-indent:0in;line-height:150%'><span style='mso-bidi-font-size:12.0pt; line-height:150%;mso-fareast-language:KO'>Haber-Weiss reaction<o:p></o:p></span></p> <p class=08BodyText align=center style='margin-left:.5in;text-align:center; text-indent:0in;line-height:150%'><span lang=ES style='mso-bidi-font-size:12.0pt; line-height:150%;mso-ansi-language:ES;mso-fareast-language:KO'>H<sub>2</sub>O<sub>2</sub> + O<sub>2</sub><b style='mso-bidi-font-weight:normal'>·¯ </b>&#8594; O<sub>2</sub> + OH<b style='mso-bidi-font-weight:normal'>¯</b> + <span style='color:red'>OH<b style='mso-bidi-font-weight:normal'>·</b></span><sub><o:p></o:p></sub></span></p> Fenton reaction Fe2+ + H2O2 ’! Fe3+ + OH¯ + OH" Haber-Weiss reaction H2O2 + O2" ¯ ’! O2 + OH¯ + OH" Since polyphenolics have reducing properties, they are generally considered as antioxidants. Among polyphenolics, flavonoids are known to have higher antioxidant capacity due to its hydrogen/electron donating (reduction potential), breaking chain reactions of lipid peroxidation (hydrogen/electron donation) and chelating transition metal ions properties. The reduction potential of flavonoids starts from o-dihydroxyl catechol structure in the B ring which contains several OH groups (hydrogen and/or single electron donating) and additional gallate group (e.g. EGCG) with OH groups. Also, hydroxyl group in the A and C ring are known to participate in reducing activity of flavonoids. The 2,3 double bond in the B ring with 4-oxo function in the C ring is responsible for electron delocalization (one electron in a molecule is not associated with single atom  shared by more than two atoms) from the B ring. This structure may generate delocalized electrons and result in resonance. Thus, radicals are stabilized due to the resonance effect. After single electron for free radical quenching, the OH group also has unpaired electron (oxidized antioxidant). However, oxidized antioxidant is not reactive because phenolic compounds have one or more bulky ring substitutes that provide steric hindrance. R" (free radical) + A" (antioxidant with single electron) ’! RA (non radical product) R" (free radical) + AH (antioxidant with hydrogen) ’! RH + A" (oxidized antioxidant but not a free radical) <br> </br> <br>3. Polyphenols as antimutagenic, anticarcinogenic and antimicrobial agents.</br> Antioxidant polyphenols protect molecules against reactive intermediates such as free radicals and electrophiles formed during the metabolic activation of carcinogens and mutagens. Polyphenols play a role to remove free radicals and to facilitate addition to electron-deficient regions in electrophilic ultimate carcinogens. Those are why polyphenols have antimutagenic and anticarcinogenic properties. Antimicrobial activity from polyphenols is well reviewed by many review papers. Polyphenols are effective microbial inhibitor for Streptococcus mutans and Salmonellas. The hydroxyl groups on the phenolic compounds are related to their toxicity to microorganisms and proved by that increased hydroxylation (turned to radical compound by oxidation) results in increased toxicity. Additionally, the ability to form complexation with cell wall polypeptides may give polyphenols (especially flavonoids) an antimicrobial property. </P> <p>The following technical reports are presented in chronological order with the most recent reports at the top.</p> </div> <p><em>Requires Acrobat Reader 4.0 or higher.</em></p> <div class="reports-table"> <table> <thead> <tr> <td class="reports"></td> <td><strong>Title</strong></td> </tr> </thead> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0034-Total_polyphenol_content_in_ready_to_ drink_teas_determined_by_Folin-Ciocalteu_method_and_HPLC_analysis.pdf" target="_blank">SEN-TN-0034</a></td> <td> <em>Total polyphenol content in ready to drink teas determined by Folin-Ciocalteu method and HPLC analysis </em> <strong class="author">Kim, Y.; Wampler, D.J.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0033-What_influences_total_polyphenolic_content_in_RTD_teas_when_determined_by_Folin-Ciocalteu_method.pdf" target="_blank">SEN-TN-0033</a></td> <td> <em>What influences total polyphenolic content in RTD teas when determined by Folin-Ciocalteu method</em> <strong class="author">Kim, Y.; Goodner, K.L.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0031-Determination_of_Total_Anthocyanin_in_Ohio_Grown_Crops.pdf" target="_blank">SEN-TN-0031</a></td> <td> <em>Determination of Total Anthocyanin in Ohio Grown Crops,</em> <strong class="author">Kim, Y.; Goodner, K.L.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0029-Factors_Influencing_Quick_Oxidation_of_Purple_Potatoes.pdf" target="_blank">SEN-TN-0029</a></td> <td> <em>Factors Influencing Quick Oxidation of Purple Potatoes,</em> <strong class="author">Kim, Y.; Goodner, K.L.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0028-Anthocyanin_Content_in_Various_Anthocyanin_Rich_Fruits_and_Vegetables.pdf" target="_blank">SEN-TN-0028</a></td> <td> <em>Anthocyanin Content in Various Anthocyanin Rich Fruits and Vegetables,</em> <strong class="author">Kim, Y.; Wampler, D.J.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0027-Determination_of_Saponin_and_Various_Chemical_Compounds_in_Camellia_Sinensis.pdf" target="_blank">SEN-TN-0027</a></td> <td> <em>Determination of Saponin and Various Chemical Compounds in Camellia Sinensis and Genus Ilex,</em> <strong class="author">Kim, Y.; Wampler, D.J.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0025-Polyphenolic_Retention_during_UF-membrane_clarification-pH.pdf" target="_blank">SEN-TN-0025</a></td> <td> <em>Polyphenolic Retention during UF-membrane clarification - pH,</em> <strong class="author">Kim, Y.; Kevin L. Goodner</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0023-Determination_of_Antioxidant_Capacity_of_Sensus_Products_Using_ORAC_Assay.pdf" target="_blank">SEN-TN-0023</a></td> <td> <em>Determination of Antioxidant Capacity of Sensus Products Using ORAC Assay,</em> <strong class="author">Kim, Y.; Wampler, D.J.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0022-Anthocyanin_and_polyphenolic_changes_by_various_processing_treatments_of_purple_corn.pdf" target="_blank">SEN-TN-0022</a></td> <td> <em>Anthocyanin and Polyphenolic Changes by Various Processing Treatments of Purple Corn,</em> <strong class="author">Kim, Y.; Goodner, K.L.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0021-Bioactive_Compounds_in_Watermelon_Flesh_and_Rind.pdf" target="_blank">SEN-TN-0021</a></td> <td> <em>Bioactive Compounds in Watermelon Flesh and Rind,</em> <strong class="author">Kim, Y.; Goodner, K.L.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0020-Total_Phenolic_Content_in_Green_Coffee_Base_and_Essence.pdf" target="_blank">SEN-TN-0020</a></td> <td> <em>Total Phenolic Content in Green Coffee Base and Essence,</em> <strong class="author">Kim, Y.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0014-Improvement_of_Polyphenolic_Separation_Using_HPLC.pdf" target="_blank">SEN-TN-0014</a></td> <td> <em>Improvement of Polyphenolic Separation Using HPLC,</em> <strong class="author"> Kim, Y.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0013-Polyphenolic_Retention_during_UF-membrane_clarification-Temperature.pdf" target="_blank">SEN-TN-0013</a></td> <td> <em>Polyphenolic Retention during UF-membrane clarification - Temperature,</em> <strong class="author">Kim, Y.</strong> </td> </tr> <tr> <td class="reports"><a href="t-r-pdf/SEN-TN-0006-Ultrafiltration_Temperature_And_Tea_Origin_Affects.pdf" target="_blank">SEN-TN-0006</a></td> <td> <em>Ultrafiltration: Temperature And Tea Origin Affects,</em> <strong class="author">Polan, D.; Goodner, K.L.</strong> </td> </tr> </table> </div> </div> <div class="nav-copy nav-copy"> <ul> <li><a href="corp-over.html">About Sensus</a></li> <li><a href="approach.html">Approach</a></li> <li><a href="research.html">Research</a></li> <li><a href="products-coffee-and-tea.html">Products</a></li> <li><a href="contact-us.html">Contact</a></li> <li><a href="t-r-tea.html">Technical Reports</a></li> </ul> </div> </div> <div class="visual visual4"> <ul> <li><img src="images/tech-reports-01.jpg" width="357" height="106" alt="image description" /></li> </ul> </div> </div> <div id="header"> <div class="h-main"> <strong class="slogan">Nature Created It. 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