Abstract

Contents
List of

i
ii
v

Tables
List of

vi

Figures
Abbreviatio

viii

ns
Chapter 1
1.1
1.2
1.3

Introduction
Background
Phenolic compounds
Introduction to phenolic compounds and

1.4
1.5
Chapter 2
2.1
2.1.1
2.1.2
2.1.3
2.1.3.1
2.1.3.2
2.1.3.3
2.1.3.4
2.1.4
2.1.5
2.1.6
2.1.7
2.1.8
2.1.9
2.2
2.3
2.3.1
2.3.2
2.3.3

their sources
Rationale of the study
Objective of the study
Literature Review
Overview of phenolic compound
Definition of phenolic compounds
Classification of phenolic compounds
Flavonoids and other phenolic compounds
Quercetin
Epicathecin
Tannins
Chalcone
Phenolic acids
Aventhramides
Lignans
Catechins
Gingerol
Coumerins
Dietary intake of plant polyphenols
Bioavailability of polyphenol compounds
Intestinal absorption and metabolism
Metabolism by the gut microflora
Plasma transport and partitioning into lipid

2.3.4
2.3.5
2.3.6
2.4
2.5
2.6

structures
Plasma Concentrations
Tissue uptake
Elimination
Protection by dietary polyphenols
Antioxidant properties of polyphenols
Polyphenols and Human Diseases

1
2
3-5
6
7
8
8
9-12
12
13
14
14
15
16
16
16
16-17
17
17
18
18
19
19
20
21
21
22
23
23
24

2.6.1
2.6.2
2.6.3
2.6.4
2.6.5
2.6.6
2.6.7

Cardio-Protective Effect
Anti-Cancer Effect
Anti-Diabetic Effect
Anti-Aging Effect
Neuro-Protective Effect
Polyphenols and osteoporosis
Risks associated to polyphenol

25-26
26-27
28-29
30
30
31
32

2.7

consumption
Challenges for Research on Polyphenols

32-35

and their Relationship with Chronic

2.8

Diseases
Effect of different processing technology

36-37

Chapter 3
3.1
3.2
3.2.1
3.3
3.3.1
3.4
3.4.1
3.4.2
3.4.3.
3.4.4.
3.5
3.6
3.6.1
3.6.2
3.6.3
3.6.4
3.6.5
3.6.5.1
3.6.5.2

on polyphenol bioavailability
Method and Materials
Collection of samples
Sample Identification and Characterization
Sample details
Sample preparation
Sample preparation for analysis
Extraction of samples
Reagents
Equipment
Solvents for extraction
Extraction procedure
Estimation of moisture
Estimation of Total Phenol Content (TPC
Principle of total polyphenol estimation
Reagents
Preparation of reagents
Preparation of gallic acid standard solution
Total Phenol Estimation
Procedure
Calculation of standard curve for total

38
38
38-40
41
41
41-43
41
41
41-42
42-43
44
44
44
44
44
45
45
45
46

3.7

phenol estimation
Estimation of Antioxidant Activity by DPPH

47

3.7.1
3.7.2
3.7.2.1
3.7.2.2
3.7.2.3

(RSA)
Reagents
Procedure
Trolox dilution for standard
Sample preparation
Blank preparation

47
47
47
48
48

3.7.2.4

Calculation of standard curve for AA

49

3.8

estimation
DPPH free radical scavenging activity (%)

50

3.9

by the samples at various concentrations

Antioxidant quality ( IC50 ) of the analyzed

50

3.10.
Chapter 4
4.1
4.2
4.3

vegetables
Statistical analysis
Results
Total Phenol Content (TPC)
Antioxidant Activity
Correlation between TPC and AA of the

51
53-55
56-58
58-60

analyzed vegetables on different extraction

4.4

system:
Relationship between Total Phenol Content

60-62

4.5

(TPC) and Antioxidant Activity (AA)

DPPH free radical scavenging activity (%)

62-64

by the samples at various concentrations in

4.6

three different solvent extraction systems

Antioxidant quality (IC50) of the analyzed

65

4.7

vegetables
Ranking of the analyzed vegetables by

66

Chapter 5

Phenol Antioxidant Index (PAOXI)

Discussion

67-71

Chapter 6
Chapter 6
Chapter 7

Conclusion
Limitation
References

72-73
74
75-95

List of Tables
Table-1

The major classes of phenolic compounds

10

Table-2

in plants
Nomenclature and moisture content of the

52

Table-3

selected samples
Total Phenol Content of selected

53

Table-4

Vegetables
Antioxidant Activity (by DPPH RSA) of the

57

analyzed vegetables

Table 5

Antioxidant Quality of the analyzed

65

Table 6

vegetables
phenol antioxidant index (PAOXI) of the

66

analyzed vegetables in three different

extracts

List of Figures
Figure 1

The general breakdown of plant based

Figure 2
Figure 3
Figure 4

phenols
Classification of phenolic compound
Flavonoids (C6-C3-C6) Basic structure
Classification and chemical structure of

9
11
13

Figure
Figure
Figure
Figure
Figure
Figure

major classes of dietary polyphenols

Quercetin
Epicatechin
Tannins
Chalcone
Aventhramide
Proposed mechanistic scheme for

13
14
15
15
16
17

Figure 11
Figure 12

prevention of hypertension by catechin

Gingerol
Possible routes for consumed polyphenols

17
20

Figure 13

in humans
Protective effect of polyphenols at

23

Figure 14

molecular level by altering gene expression

Pleiotropic health beneficial effects of
24

Figure 15

dietary plant polyphenols...

Proposed mechanistic scheme for the

5
6
7
8
9
10

26

prevention of atherosclerosis by dietary

Figure 16

polyphenols
Proposed mechanistic scheme for the

27

prevention of cancer by dietary

Figure 17

polyphenols
Proposed mechanisms for anti-diabetic

28

Figure 18

effects of Quercetin
Effect of Polyphenols in glucose

29

Figure 19

metabolism and insulin action

Protective effect of Isoflavone on bone

31

Figure 20

health
Evolution of the scientific interest in

33

antioxidants, oxidative stress and chronic

Figure 21
Figure 22
Figure 23

diseases
Sample placed in shaker
Sample extract
Standard solution for total phenol

43
43
45

Figure 24

estimation
Sample preparation for estimation of total

46

Figure
Figure
Figure
Figure
Figure

phenol
Standard curve for total phenol estimation
Standard solution of DPPH (RSA) method
Sample preparation for AA estimation
Blank preparation for AA estimation
Standard curve for antioxidant activity

46
47
48
49
49

Figure 30

estimation
Calculation of IC50 from % free radical

50

Figure 31

scavenging activity
Comparison of Total phenol content of the

55

25
26
27
28
29

analyzed vegetables in three different

Figure 32

solvent extracts.
Correlation between phenolic content and

58

antioxidant activity of the studied

Figure 33

vegetables in 80% methanol extract

Correlation between phenolic content and

59

antioxidant activity of the studied

Figure 34

vegetables in deionized water extract

Correlation between phenolic content and

59

antioxidant activity of the studied

Figure 35

vegetables in AWA extract

Relationship between TPC and AA of the
studied Vegetables in 80% methanol

60

Figure 36

extract
Relationship between TPC and AA of the

61

studied Vegetables in deionized water

Figure 37

extract
Relationship between TPC and AA of the

61

Figure 38

studied Vegetables in AWA extract

DPPH % scavenging activity of brinjal at

62

various concentrations in three different

Figure 39

solvent extracts
DPPH % scavenging activity of onion at

63

various concentrations in three different

Figure 40

solvent extracts
DPPH % scavenging activity of green chili

63

at various concentrations in three different

Figure 41

solvent extracts
DPPH % scavenging activity of potato at

64

various concentrations in three different

Figure 42

solvent extracts
DPPH % scavenging activity of sweet
pumpkin at various concentrations in three
different solvent extracts

64