1. Ellagitannin content in extracts of the chestnut wood aesculusTaja Žitek Makoter, Maša Knez Marevci, Željko Knez, 2024, original scientific article Keywords: antioxidant activity, chestnut wood, conventional extraction, extraction, fractionation, polyphenols, tannins, ultrasound extraction Published in DKUM: 05.09.2024; Views: 70; Downloads: 5 Full text (1,27 MB) |
2. QM-CSA: a novel quantum mechanics-based protocol for evaluation of the carcinogen-scavenging activity of polyphenolic compoundsVeronika Furlan, Jelena Tošović, Urban Bren, 2024, original scientific article Abstract: In this study, a novel quantum mechanics-based protocol for the evaluation of carcinogenscavenging activity (QM-CSA) is developed. The QM-CSA protocol represents a universal and
quantitative approach to evaluate and compare the activation-free energies for alkylation reactions
between individual polyphenolic compounds and chemical carcinogens of the epoxy type at physiological conditions by applying two scales: the absolute scale allowing for the comparison with
guanine and the relative scale allowing the comparison with glutathione as a reference compound.
The devised quantum mechanical methodology was validated by comparing the activation-free
energies calculated with 14 DFT functionals in conjunction with two implicit solvation models (SMD
and CPCM) and the experimental activation-free energies for reactions between nine investigated
chemical carcinogens and guanine. According to the obtained results, the best agreement with experimental data was achieved by applying DFT functionals M11-L and MN12-L in conjunction with the
flexible 6-311++G(d,p) basis set and implicit solvation model SMD, and the obtained uncertainties
were proven to be similar to the experimental ones. To demonstrate the applicability of the QM-CSA
protocol, functionals M11-L, and MN12-L in conjunction with the SMD implicit solvation model were
applied to calculate activation-free energies for the reactions of nine investigated chemical carcinogens
of the epoxy type with three catechins, namely EGCG, EGC, and (+)-catechin. The order of CSA in
this series of catechins in comparison to guanine and glutathione was determined as (+)-catechin >
EGC > EGCG. The obtained results, for the first time, demonstrated the evaluation and comparison
of CSA in a series of selected catechins with respect to glutathione and guanine. Moreover, the
presented results provide valuable insights into the reaction mechanisms and configurations of the
corresponding transition states. The novel QM-CSA protocol is also expected to expand the kinetic
data for alkylation reactions between various polyphenolic compounds and chemical carcinogens of
the epoxy type, which is currently lacking in the scientific literature Keywords: activation-free energies, chemical carcinogens, polyphenols, guanine, glutathione, quantum mechanical calculations, M11-L and MN12-L DFT functionals Published in DKUM: 04.09.2024; Views: 39; Downloads: 2 Full text (10,13 MB) |
3. Mechanistic insights of polyphenolic compounds from rosemary bound to their protein targets obtained by molecular dynamics simulations and free-energy calculationsSamo Lešnik, Marko Jukič, Urban Bren, 2023, original scientific article Keywords: rosemary, carnosic acid, carnosol, rosmanol, rosmarinic acid, polyphenols, molecular docking, molecular dynamics simulations, linear interaction energy calculations, water-mediated hydrogen-bonds, HIV-1 protease, K-RAS protein, factor X Published in DKUM: 22.04.2024; Views: 185; Downloads: 23 Full text (2,99 MB) This document has many files! More... |
4. Two-layer functional coatings of chitosan particles with embedded catechin and pomegranate extracts for potential active packagingSanja Potrč, Tjaša Kraševac Glaser, Alenka Vesel, Nataša Poklar Ulrih, Lidija Fras Zemljič, 2020, original scientific article Abstract: Two-layer functional coatings for polyethylene (PE) and polypropylene (PP) films were developed for the active packaging concept. Prior to coating, the polymer films were activated by O$_2$ and NH$_3$ plasma to increase their surface free energy and to improve the binding capacity and stability of the coatings. The first layer was prepared from a macromolecular chitosan solution, while the second (upper) layer contained chitosan particles with embedded catechin or pomegranate extract. Functionalized films were analyzed physico-chemically to elemental composition using ATR-FTIR spectroscopy and XPS. Further, oxygen permeability and wettability (Contact Angle) were examined. The antimicrobial properties were analyzed by the standard ISO 22196 method, while the antioxidative properties were determined with an ABTS assay. Functionalized films show excellent antioxidative and antimicrobial efficacy. A huge decrease in oxygen permeability was achieved in addition. Moreover, a desorption experiment was also performed, confirming that the migration profile of a compound from the surfaces was in accordance with the required overall migration limit. All these properties indicate the great potential of the developed active films/foils for end-uses in food packaging. Keywords: plazma, citozan, polifenoli, aktivno pakiranje, plasma, chitosan, polyphenols, coating, active package Published in DKUM: 12.07.2023; Views: 618; Downloads: 52 Full text (2,70 MB) This document has many files! More... |
5. Chemometric characterization of Slovenian red winesMilena Ivanović, Anja Petek, Maša Islamčević Razboršek, Mitja Kolar, 2017, original scientific article Abstract: Total phenolic (TPC), flavonoid (TFC) and tannin (TTC) contents, total $SO_2$, total acids, pH, and reducing sugars were measured in twenty five Slovenian red wines from three key wine producing regions, Podravje, Posavje and Primorska. The results were chemometrically analysed and the wines were classified according to wine growing region and vine variety. Principal component analysis proved that TPC, TFC and TTC contents were primarily responsible for variation in the wines. Additionally, linear discriminant analysis (LDA) was performed and resulted in the satisfactory classification of samples by both vine variety and region. Keywords: Slovenian red wines, quality parameters of wine, polyphenols, chemometric analysis Published in DKUM: 03.10.2017; Views: 1531; Downloads: 390 Full text (119,46 KB) This document has many files! More... |
6. Polyphenols: extraction methods, antioxidative action, bioavailability and anticarcinogenic effectsEva Brglez Mojzer, Maša Knez Marevci, Mojca Škerget, Željko Knez, Urban Bren, 2016, original scientific article Abstract: Being secondary plant metabolites, polyphenols represent a large and diverse group of substances abundantly present in a majority of fruits, herbs and vegetables. The current contribution is focused on their bioavailability, antioxidative and anticarcinogenic properties. An overview of extraction methods is also given, with supercritical fluid extraction highlighted as a promising eco-friendly alternative providing exceptional separation and protection from degradation of unstable polyphenols. The protective role of polyphenols against reactive oxygen and nitrogen species, UV light, plant pathogens, parasites and predators results in several beneficial biological activities giving rise to prophylaxis or possibly even to a cure for several prevailing human diseases, especially various cancer types. Omnipresence, specificity of the response and the absence of or low toxicity are crucial advantages of polyphenols as anticancer agents. The main problem represents their low bioavailability and rapid metabolism. One of the promising solutions lies in nanoformulation of polyphenols that prevents their degradation and thus enables significantly higher concentrations to reach the target cells. Another, more practiced, solution is the use of mixtures of various polyphenols that bring synergistic effects, resulting in lowering of the required therapeutic dose and in multitargeted action. The combination of polyphenols with existing drugs and therapies also shows promising results and significantly reduces their toxicity. Keywords: polyphenols, extraction, antioxidants, bioavailability, synergistic effects Published in DKUM: 22.06.2017; Views: 1794; Downloads: 593 Full text (1,38 MB) This document has many files! More... |
7. GRAPE ANTIOXIDANTS - INFLUENCE OF PROCESSING PARAMETERS ON THEIR CONTENT AND ACTIVITYIva Ružić, 2012, dissertation Abstract: Grapes and wine production residuals, containing grape skins, seeds and stems, represent important sources of phenolic compounds. Red wines are rich in phenolic antioxidants while white wines generally show lower (poly)phenolic content and antioxidant activity. The main difference in the production of white and red wines is the fermentation step. The fermentation of red grapes includes maceration, i.e. it takes place in both liquid and solid parts of the grape. In the case of white wines, the must is clarified before the fermentation starts, cultured yeasts are added to convert the must to wine and antioxidant sulfur dioxide is inserted to protect the wine.
The objective of the PhD research was to study antioxidant potential of white grape phenolics both in raw material and fermentation products. First, the standards of phenolic compounds commonly found in white grapes and wines were tested for their antioxidant and antiradical activity. All tested compounds except apigenin showed strong antioxidant and antiradical properties. Afterwards, conventional solid-liquid extraction (CE) and pressurized liquid extraction (PLE) of phenolic compounds from grape seeds were performed. The optimal extraction conditions were investigated and extracts were analyzed in order to determine their total phenolic content, individual phenolic compounds and antiradical potential. Two different drying methods (hot air and freeze drying) were applied to the seeds. Solvent efficiencies of water, ethanol and water-ethanol mixtures were compared at different temperatures. In addition, supercritical fluid extraction (SFE) with CO2 was investigated as the technique for the recovery of phenolic compounds and for the pretreatment of white grape seed samples. Both CE and PLE gave extracts rich in phenolic compounds with good antiradical properties and, generally, the best results were obtained with PLE at 130°C. At the end, the influence of maceration process on the content and the activity of grape phenolic antioxidants in white wines was studied. For such a purpose, six commercially available macerated white wines from Italy and Croatia were analyzed. In addition, eight non-macerated wines from the same region and variety were studied and compared to macerated wines. The experiments have shown that the maceration process increases the total phenolic content and antiradical activity of the wine. It enables the production of white wines rich in phenolic compounds and with strong antiradical properties in completely natural way using only the grapes and without addition of any chemical agents. Keywords: white grapes, white wine, maceration, antioxidant activity, polyphenols, extraction, PLE, SFE. Published in DKUM: 05.04.2012; Views: 2968; Downloads: 183 Full text (5,65 MB) |