Dr. Beate Pfundstein - Academia.edu (original) (raw)

Related Authors

Abhay K Pandey

Zacchaeus Ololade

Nilüfer VURAL

Debjoy bhattacharjya

Raviraj Kalunke

University of Tuscia (Università degli Studi della Tuscia, Viterbo)

Kittisak Jantanasakulwong

Uploads

Papers by Dr. Beate Pfundstein

Research paper thumbnail of Characterization of the Volatile Pattern and Antioxidant Capacity of Essential Oils from Different Species of the Genus Ocimum

Journal of Agricultural and Food Chemistry, 2006

The antioxidant capacity of essential oils obtained by steam hydrodistillation from five species ... more The antioxidant capacity of essential oils obtained by steam hydrodistillation from five species of the genus Ocimum, namely Ocimum basilicum var. purpurascens, Ocimum basilicum, Ocimum gratissimum, Ocimum micranthum, and Ocimum tenuiflorum (syn. O. sanctum), were evaluated using a high-performance liquid chromatography-based hypoxanthine/xanthine oxidase and the DPPH assays. The yield of oils from the leaves of the five species was variable with the greater amount obtained from Ocimum gratissimum (3.5%) and the least from Ocimum basilicum var. purpurascens (0.5%). In the hypoxanthine/xanthine oxidase assay, strong antioxidant capacity was evident in all the oils but the greater was shown by that obtained from Ocimum tenuiflorum (syn. O. sanctum) (IC 50) 0.46 µL/mL) compared to Ocimum basilicum var. purpurascens (IC 50) 1.84 µL/mL). Antioxidant capacity was positively correlated (r) 0.92, p < 0.05) with a high proportion of compounds possessing a phenolic ring such as eugenol, while a strong negative correlation (r)-0.77, p > 0.1) with other major volatiles was observed. These correlations were confirmed to a large extent in the DPPH assay. The results of a 24 h experiment with Ocimum tenuiflorum (syn. O. sanctum) shows that the antioxidant capacity factor (amount of essential oil obtained × free radical scavenging capacity; mg × %/100) reaches a threshold between 10 and 12.00 h, corresponding to maximum sunlight intensity in Brasil and furthermore exhibits a clear diurnal variation. The data generated with Ocimum species indicates that essential oils obtained from various herbs and spices may have an important role to play in cancer chemoprevention, functional foods, and in the preservation of pharmacologic products.

Research paper thumbnail of Pilot Walnut Intervention Study of Urolithin Bioavailability in Human Volunteers

Journal of Agricultural and Food Chemistry, 2014

Research paper thumbnail of Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

Research paper thumbnail of Evaluation of the Polyphenol Content and Antioxidant Properties of Methanol Extracts of the Leaves, Stem, and Root Barks of Moringa oleifera Lam

Journal of Medicinal Food, 2010

Research paper thumbnail of Determination of primary and secondary amines in foodstuffs using gas chromatography and chemiluminescence detection with a modified thermal energy analyser

Journal of Chromatography A, 1991

A simple method is described for the determination of primary and secondary amines in foodstuffs ... more A simple method is described for the determination of primary and secondary amines in foodstuffs by gas chromatography with a modified thermal energy analyser, operated in the nitrogen mode. Food samples were subjected to mineral oil vacuum distillation and the isolated amines were derivatized with benzenesulphonyl chloride to form the corresponding sulphonamides, which were fractionated to yield primary and secondary amine derivatives using a modified Hinsberg procedure. The detection limit for individual amines using a 10-g food sample was 10 micrograms/kg (ppb) and recoveries were in excess of 80%.

Research paper thumbnail of Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango ( Mangifera indica L.)

Journal of Agricultural and Food Chemistry, 2008

Research paper thumbnail of Content of Polyphenolic Compounds in the Nigerian Stimulants Cola nitida ssp. alba , Cola nitida ssp. rubra A. Chev, and Cola acuminata Schott & Endl and Their Antioxidant Capacity

Journal of Agricultural and Food Chemistry, 2007

Research paper thumbnail of Abstract 3678: Pilot walnut intervention study in human volunteers to establish and justify criteria for future screening and clinical intervention trials

Research paper thumbnail of Biomonitoring of the exposure to tobacco specific nitrosamines

Journal of Cancer Research and Clinical Oncology, 1995

Without Abstract

Research paper thumbnail of Characterization of the Volatile Pattern and Antioxidant Capacity of Essential Oils from Different Species of the Genus Ocimum

Journal of Agricultural and Food Chemistry, 2006

The antioxidant capacity of essential oils obtained by steam hydrodistillation from five species ... more The antioxidant capacity of essential oils obtained by steam hydrodistillation from five species of the genus Ocimum, namely Ocimum basilicum var. purpurascens, Ocimum basilicum, Ocimum gratissimum, Ocimum micranthum, and Ocimum tenuiflorum (syn. O. sanctum), were evaluated using a high-performance liquid chromatography-based hypoxanthine/xanthine oxidase and the DPPH assays. The yield of oils from the leaves of the five species was variable with the greater amount obtained from Ocimum gratissimum (3.5%) and the least from Ocimum basilicum var. purpurascens (0.5%). In the hypoxanthine/xanthine oxidase assay, strong antioxidant capacity was evident in all the oils but the greater was shown by that obtained from Ocimum tenuiflorum (syn. O. sanctum) (IC 50) 0.46 µL/mL) compared to Ocimum basilicum var. purpurascens (IC 50) 1.84 µL/mL). Antioxidant capacity was positively correlated (r) 0.92, p < 0.05) with a high proportion of compounds possessing a phenolic ring such as eugenol, while a strong negative correlation (r)-0.77, p > 0.1) with other major volatiles was observed. These correlations were confirmed to a large extent in the DPPH assay. The results of a 24 h experiment with Ocimum tenuiflorum (syn. O. sanctum) shows that the antioxidant capacity factor (amount of essential oil obtained × free radical scavenging capacity; mg × %/100) reaches a threshold between 10 and 12.00 h, corresponding to maximum sunlight intensity in Brasil and furthermore exhibits a clear diurnal variation. The data generated with Ocimum species indicates that essential oils obtained from various herbs and spices may have an important role to play in cancer chemoprevention, functional foods, and in the preservation of pharmacologic products.

Research paper thumbnail of Pilot Walnut Intervention Study of Urolithin Bioavailability in Human Volunteers

Journal of Agricultural and Food Chemistry, 2014

Research paper thumbnail of Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

Research paper thumbnail of Evaluation of the Polyphenol Content and Antioxidant Properties of Methanol Extracts of the Leaves, Stem, and Root Barks of Moringa oleifera Lam

Journal of Medicinal Food, 2010

Research paper thumbnail of Determination of primary and secondary amines in foodstuffs using gas chromatography and chemiluminescence detection with a modified thermal energy analyser

Journal of Chromatography A, 1991

A simple method is described for the determination of primary and secondary amines in foodstuffs ... more A simple method is described for the determination of primary and secondary amines in foodstuffs by gas chromatography with a modified thermal energy analyser, operated in the nitrogen mode. Food samples were subjected to mineral oil vacuum distillation and the isolated amines were derivatized with benzenesulphonyl chloride to form the corresponding sulphonamides, which were fractionated to yield primary and secondary amine derivatives using a modified Hinsberg procedure. The detection limit for individual amines using a 10-g food sample was 10 micrograms/kg (ppb) and recoveries were in excess of 80%.

Research paper thumbnail of Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango ( Mangifera indica L.)

Journal of Agricultural and Food Chemistry, 2008

Research paper thumbnail of Content of Polyphenolic Compounds in the Nigerian Stimulants Cola nitida ssp. alba , Cola nitida ssp. rubra A. Chev, and Cola acuminata Schott & Endl and Their Antioxidant Capacity

Journal of Agricultural and Food Chemistry, 2007

Research paper thumbnail of Abstract 3678: Pilot walnut intervention study in human volunteers to establish and justify criteria for future screening and clinical intervention trials

Research paper thumbnail of Biomonitoring of the exposure to tobacco specific nitrosamines

Journal of Cancer Research and Clinical Oncology, 1995

Without Abstract

Log In