Phenolic compounds,lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)

Nine commercial varieties of tomato (Rambo, Senior, Ramillete, Liso, Pera, Canario, Durina, Daniella and Remate) produced in Spain were analysed for their lycopene content, content of phenolic compounds and antioxidant capacity. The phenolic compounds were characterised as flavonoids (quercetin, kaempferol and naringenin) and hydroxycinnamic acids (caffeic, chlorogenic, ferulic and p‐coumaric acids). Antioxidant activity was measured using the DPPH and ABTS assays. The concentrations of lycopene and the various phenolic compounds as well as the antioxidant activity were significantly influenced by the tomato variety. Quercetin, the most abundant flavonoid, was found in concentrations ranging between 7.19 and 43.59 mg kg^?1 fresh weight, while naringenin levels were lower than 12.55 mg kg^?1. The most abundant hydroxycinnamic acid was chlorogenic acid, with values ranging from 14 to 32 mg kg^?1 fresh weight, followed by caffeic acid, while p‐coumaric and ferulic acids showed similar concentrations lower than 5 mg kg^?1. The highest content of lycopene was found in Ramillete, Pera and Durina (>50 mg kg^?1 fresh weight), while the concentration in the other varieties was between 50 and 30 mg kg^?1, with the exception of Liso (less than 20 mg kg^?1). The antioxidant activity of tomato extracts varied with the tomato variety and the assay method used. Individual compounds found to be significantly related to antioxidant capacity were lycopene and ferulic and caffeic acids, but not quercetin and chlorogenic acid. © 2002 Society of Chemical Industry     

Antioxidant capacities and total phenolic contents of 56 vegetables

The antioxidant capacities and total phenolic contents of lipophilic and hydrophilic extracts of 56 commonly consumed vegetables were studied. The resulted showed that antioxidant capacities and total phenolic contents in the lipophilic fraction were higher than those in hydrophilic fraction. The different vegetables had diverse antioxidant capacities. The highest antioxidant capacities and phenolic contents were found in Chinese toon bud, loosestrife, perilla leaf, cowpea, caraway, lotus root, sweet potato leaf, soy bean (green), pepper leaf, ginseng leaf, chives, and broccoli, while the values were very low in marrow squash and eggplant (purple). Furthermore, several phenolic compounds were detected, and chlorogenic acid, gallic acid and galangin were widely found in these vegetables. The results provide support for dietary guidelines as well as epidemiological research.     

Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages,as affected by salinity

The interest in the consumption of pepper fruits (Capsicum annuum L.) is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. A greenhouse experiment was carried out to determine the effects of salinity and different ripening states of pepper fruits on several compounds with antioxidant properties. Fruits from plants grown under three saline treatments (0, 15, and 30 mM NaCl) were collected at three maturity states (green, turning, and red). Antioxidant activity in the hydrophilic (HAA) and lipophilic (LAA) fractions, lycopene, β-carotene, ascorbic acid, total phenolic compounds and reducing sugars were determined. From the nutritional point of view, the red state was the most appropriate state of maturation, since red peppers had the highest levels of lycopene, β-carotene, and sugars and the highest antioxidant activity for both hydrophilic and lipophilic fractions. The effect of salinity depended on the maturity state of the peppers: it had no effect on HAA, β-carotene or sugars, but decreased ascorbic acid and total phenolic compounds, and increased LAA and lycopene. The use of a moderately-saline water was beneficial when peppers were harvested in the red state, by increasing HAA and LAA in fruits, with no significant effects on other parameters.     

Antioxidant properties of various solvent extracts of potato peel,sugar beet pulp and sesame cake

BACKGROUND: Growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. The food‐processing industry generates substantial quantities of phenolic‐rich by‐products that could be valuable natural sources of antioxidants. In this study the antioxidant properties and total phenolic, flavonoid and flavonol contents of three industrial by‐products, sugar beet pulp, sesame cake and potato peel, extracted with various solvents were examined. Since different antioxidant compounds have different mechanisms of action, several methods were used to assess the antioxidant efficacy of extracts. RESULTS: Among the six solvents tested, methanol gave the highest extract yield of potato peel and sugar beet pulp, while diethyl ether gave the highest extract yield of sesame cake. Methanol exhibited the highest extraction ability for phenolic compounds, with total phenolics amounting to 2.91, 1.79 and 0.81 mg gallic acid equivalent g^?1 dry weight in potato peel, sugar beet pulp and sesame cake extracts respectively, and also showed the strongest antioxidant capacity in the three assays used. All three methods proved that potato peel extract had the highest antioxidant activity owing to its high content of phenolic compounds and flavonoids. CONCLUSION: On the basis of the results obtained, potato peel, sugar beet pulp and sesame cake extracts could serve as natural antioxidants owing to their significant antioxidant activity. Therefore they could be used as preservative ingredients in the food and/or pharmaceutical industries. Copyright © 2009 Society of Chemical Industry     

Antioxidative and anti‐inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic,arachidonic and β‐aminobutyric acid elicitation

The study presents changes in the phenolic levels, antioxidant and anti‐inflammatory potential of purple basil leaves caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA) and β‐aminobutyric acid (BABA). The application of the all tested elicitors increased the concentration of phenolic compounds, including flavonoids and phenolic acids; especially, in comparison with control (457.62 μg g^?1 FW), the rosmarinic acid level significantly increased after AA and JA treatment ‐ 705.0 and 596.5 μg g^?1 FW, respectively. Phenolics from AA‐elicited plants showed the highest anti‐inflammatory activities designated as lipoxygenase (EC₅₀ = 1.67 mg FW mL^?1) and cyclooxygenase inhibition (EC₅₀ = 0.31 mg FW mL^?1). Elicitors' treatments (especially AA and JA) may be a very useful biochemical tool for improving the production of phenolic compounds in purple basil leaves.     

Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract

The antioxidant activity of Portuguese honeys was evaluated considering the different contribution of entire samples and phenolic extracts. Several chemical and biochemical assays were used to screen the antioxidant properties of entire honeys with different colour intensity and phenolic extracts: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, and inhibition of lipid peroxidation using the β-carotene linoleate model system and the thiobarbituric acid reactive substances (TBARS) assay. The amounts of phenols, flavonoids, ascorbic acid, β-carotene, lycopene and sugars present in the samples were also determined. The highest antioxidant contents and the lowest EC₅₀ values for antioxidant activity were obtained in the dark honey. An analysis of variance was carried out to evaluate the influence of the colour intensity and extraction method in the antioxidant properties and phenolic contents. A discriminant analysis was also performed, giving satisfactory results once the six samples were clustered in six individual groups obtained through the definition of two discriminant analysis dimensions.     

5 种梅干菜的酚类化合物及抗氧化能力比较分析

以市售5 种梅干菜为研究对象,测定梅干菜酚类化合物的含量,用高效液相色谱-串联质谱（high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS）法鉴定梅干菜酚类化合物的种类,并用4 种抗氧化能力评价方法评价梅干菜。结果表明,市售5?种梅干菜所含的酚类化合物含量和各酚类化合物所占的比例及其抗氧化能力差异显著。其中咕咕鲜牌梅干菜（GGX）的总酚含量为14.18?mg?GAE/g,总黄酮含量为7.10?mg?RE/g,2,2’-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonate),ABTS）法、铁离子还原（ferric reducing antioxidant power,FRAP）法、1,1-二苯基-2-三硝基苯肼法和氧自由基吸收能力（oxygen radical absorbance capacity,ORAC）法测得的抗氧化能力分别为28.09、32.88、31.72?μmol?TE/g和445.55?μmol?TE/g,显著高于其他4?种梅干菜。其次,利用HPLC-MS/MS法分析鉴定出梅干菜中共含有17?种酚类化合物,包括9?种类黄酮和8?种酚酸。其中,梅干菜中的类黄酮主要有野漆树苷、山柰酚、异鼠李素、柚皮素等;酚酸主要有阿魏酸、香豆酸和肉桂酸等。此外,4?种抗氧化能力评价方法中,ABTS与FRAP相关性最高,相关系数为0.967;ORAC法测得的梅干菜抗氧化能力显著高于其他3?种方法;而ABTS法与梅干菜的抗氧化剂相关性最高,最适合评价梅干菜的总抗氧化能力。综上所述,不同种类市售梅干菜的酚类化合物含量和抗氧化能力均不同,其中,GGX总酚含量最高、抗氧化能力最强。     

Comparative study of total phenolic compounds,flavonoids and antioxidant capacities in pigmented and non-pigmented rice of <Emphasis Type="Italic">indica</Emphasis> rice varieties

The total phenolic compounds and flavonoid contents of grains as well as the antioxidant capacities were determined in 15 rice varieties. A high-performance liquid chromatography method was modified for the determination of the flavonoid subgroups in rice grains. The results showed the total phenolic compounds, flavonoid contents, and antioxidant capacities of pigmented rice were higher than in non-pigmented rice. The amounts of flavanone groups ranging from 0.04 to 0.40 mg Naringenin g^?1, while flavones groups ranging from 0.08 to 0.57 mg Apigenin g^?1, flavonol groups ranging from 0.16 to 1.20 mg Quercetin g^?1 and anthocyanin groups ranging from 44.43 to 69.83 mg Cyanidin chloride g^?1 were found in pigmented rice. The total phenolic compounds and total flavonoid contents of grains were significantly correlated with their antioxidant capacities. The results indicated that pigmented rice appeared as a good source of phenolic and flavonoid compounds and had beneficial nutritive values or antioxidant substances.     

Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions

The objective of this study was to assess antioxidant and antiproliferative activities of four different Turkish pomegranate varieties (Hatay, Hicaz, Adana and Antalya) using an in vitro HepG2 cancer cell model. All the pomegranate extracts employed in this study significantly diminish the proliferation of HepG2 cells in a dose‐dependent manner. The total phenolic acid, anthocyanin and flavonoid contents for each of the four varieties were determined. The Hatay pomegranate variety had the highest total phenolic acid (337.4 ± 2.34 mg/100 g) and flavonoid (58.42 ± 2.25 mg/100 g) contents of the pomegranates examined. Antioxidant activities of the pomegranates were determined using DPPH and ABTS radical scavenging assays. The lack of correlation between colour index value and antioxidant–antiproliferative activities suggested that phenolic acids and flavonoids are predominant compounds influencing pomegranate's bioactivity rather than anthocyanins. Individual phenolic acids found in Hatay pomegranates were determined, using an HPLC system, as gallic acid being the most predominant phenolic compound.     

A comparative study on phenolic profile,vitamin C content and antioxidant activity of Italian honeys of different botanical origin

The aim of our study was to identify and quantify the phenolic acids, flavonoids and vitamin C and to evaluate the antioxidant activity in ninety Italian honeys of different botanical origins (chestnut, sulla, eucalyptus, citrus and multifloral). The results showed that total phenolic and flavonoid contents varied from 11.08 to 14.26 mg GAE per 100 g honey and from 5.82 to 12.52 mg QE per 100 g honey, respectively. HPLC–UV analysis showed a similar but quantitatively different phenolic profile of the studied honeys. Vitamin C is present in all samples. Multifloral honey showed the highest amount of the detected total phenolic compounds and the highest vitamin C content. The DPPH value varied from 55.06 to 75.37%. Among the unifloral honeys, chestnut honey presented the highest levels of phenolic acids, flavonoids and vitamin C, which are closely associated with its high antioxidant activity. The results show that honey contains high amount of biologically active compounds, which play an important role in defining the nutraceutical quality of the product, and that the distribution of these compounds is influenced by the botanical origin.     

Optimisation of spray drying process parameters for low‐fat honey‐based milk powder with antioxidant activity

The purpose of this study was to optimise process parameters to prepare spray‐dried honey‐based milk powder containing functional properties of honey. Experimental design with temperature (180 to 200 °C), honey concentration (5–15%) and feed flow rate (8–10 rpm) as independent variables was studied to investigate the effect on product responses. Results showed that increasing the temperature resulted in powder with lower moisture, bulk density, antioxidant activity, total phenolic contents, total flavonoid contents and higher water solubility index. Increasing feed flow rate resulted in higher moisture, bulk density, antioxidant activity, reduced water solubility index, total phenolic content and total flavonoid content, whereas increasing honey concentration resulted in increase in antioxidant activity, total phenolic content and total flavonoid content. The moisture content, bulk density, water solubility index, DPPH scavenging activity, total phenolic content and total flavonoid content were 3.27%, 0.44 g cc^?1, 96.67 g g^?1, 17.45%, 2.54 GAE g^?1 powder and 1.40 RE g^?1 powder, respectively.     

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

Avocado (Persea americana) is an important tropical fruit and a good source of lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E and sterols that have been inversely related to cardiovascular diseases. However, their antioxidant capacities have received far less attention compared with hydrophilic phytochemicals in this fruit. In this context, this study evaluated the effect of the stage of ripeness of ‘Hass’ avocado on the content of lipophilic and hydrophilic phytochemicals and their correlation with the antioxidant capacity. In every ripeness stage the fatty acids, total phenolic and flavonoid content as well as the antioxidant capacity were evaluated. Physiological and physico-chemical analysis were also performed including respiration rate, ethylene production, firmness, color (L*, °Hue, and Chroma), dry matter and oil content. In general, total phenols increased during ripening, while flavonoids slightly decreased. The main fatty acid identified was oleic acid (about 67-70% of total content). In general, a significant increase in monounsaturated and saturated fatty acids was observed during avocado ripening while polyunsaturated fatty acid content decreased (p < 0.05). Lipophilic extracts showed higher values of antioxidant capacity than hydrophilic, however, both extracts had similar trends for DPPH, TEAC and ORAC assays. DPPH and TEAC assays had a positive correlation with some unsaturated fatty acids. Avocado at different ripeness stages showed a better antioxidant capacity in the lipophilic fraction, which correlated with the fatty acid content evaluated.     

The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regia L.) fruit,stem and leaf

The antioxidant activities and xanthine oxidase inhibition effects of walnut fruit, stem and leaf were studied in this work. The total phenolic contents were in a descending sequence: shell extract > leaf extract > stem extract > defatted walnut kernel (DWK) extract > green husk extract (GHE). The sequence of total phenolic contents was in agreement with the sequence of antioxidant capacities evaluated by ferric reducing antioxidant power and oxygen radical absorbance capacity (ORAC) assays except for DWK extract. The walnut shell extract showed the highest phenolic content (14.81 gallic acid equivalent g/100 g dry extract) and the best antioxidant activity (the ORAC value was 3423.44 ± 142.52 μmol Trolox equivalents g^?1). All tested samples possessed xanthine oxidase inhibitory (XOI) effects, the inhibition percentages of which were >50% at 2 mg mL^?1 except for stem and DWK extracts. The contents of the major compound (hydrojuglone) in all extracts were in a descending order: GHE > walnut stem extract > walnut shell extract > walnut leaf extract > DWK extract.     

Phenolic profile and antioxidant properties of Polish honeys

The phenolic components of honeys have great participation in their nutritional value and antioxidant activity. Moreover, phenolic components are promising markers for the determination of botanical and geographical origin of honey. The purpose of the present work was to study the antioxidant activity and profiles of phenolic acids and flavonoids of honeys of various origins. The total phenolic content of honeys varied from 4.46 to 15.04 mg of gallic acid equivalents per 100 g of product and the total phenolic acid content determined chromatographically varied from 201.05 to 2089.08 μg per 100 g of product. Buckwheat honey exhibited the highest antioxidant activity and contained the highest total phenolic amount, whereas rape honey exhibited the lowest values in this respect. Moreover, the buckwheat honey contained the highest amount of phenolic acids. There were significant linear correlations between total phenolic content and antioxidant activity of honey extracts in the reaction with DPPH^? (1,1‐diphenyl‐2‐picrylhydrazyl) and ABTS^{? +} (2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid)) free radicals. In most samples, p‐coumaric acid was the dominant phenolic acid (39.1–677.2 μg per 100 g). The honeys also contained considerable amount of gallic acid (6.0–913.8 μg per 100 g). Among flavonoids naringenin was predominant in the most studied honey samples.     

Phenolic compounds and antioxidant properties of different grape cultivars grown in China

Skins and seeds of 18 grape cultivars belonging to Oriental and North American Vitis Species/hybrids, and Vitis vinifera were analysed for health beneficial properties. Four phenolic compound parameters (total phenols, flavonoids, flavan-3-ols and anthocyanins) and three antioxidant property parameters (DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, ABTS [2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid)] radical scavenging and FRAP (ferric reducing antioxidant power)) were measured. Principal component analysis (PCA) was used for this evaluation and results showed that both phenolic compounds and antioxidant properties in the seeds and skins varied among the cultivars investigated. V. vinifera “Cabernet Sauvignon” had the highest values of phenolic compounds and antioxidant properties in seeds followed by Muscadines, while the lowest appeared in the Oriental Vitis species. As expected, these values of the Euro-Asian or Euro-American hybrids fell between the parents. However, far less variation of these values was observed in the skins among different grape cultivars investigated. Interestingly, even the total phenolic contents in the berries of two cultivars are similar, distributions of phenolic compounds in seeds and skins varied greatly among them. Additionally, significant correlations among different antioxidant assays in both seeds and skins were observed. These antioxidant properties were also found highly correlated to the main phenolic compounds.     

Antioxidant activity and antimicrobial properties of phenolic extracts from acerola (Malpighia emarginata DC) fruit

The antioxidant activity and antimicrobial property of phenolic extracts from acerola (Malpighia emarginata DC) fruit were assessed. The contribution of ascorbic acid and phenolic compounds in the total antioxidant capacity of the extracts was also evaluated. The extracts showed high total phenolic values and possessed high antioxidant activity as expressed by 2,2′‐diphenylpicrylhydrazyl (DPPH) and oxygen radical absorbance capacity assays (ORAC). The ascorbic acid content ranged from 405 to 1744 mg/100 g of fruit on a fresh weight basis. The antioxidant capacity of the phenolic fractions was in the following order: anthocyanins<phenolic acids<flavonoids. The phenolic fractions contributed 7.1–36.5% of the antioxidant activity expressed by ORAC, whereas the contribution of ascorbic accounted for 18–39% of the total activity. Selected extracts from the flavonoids fraction showed some activity against Staphylococcus aureus.     

低温真空膨化与自然干制对红枣抗氧化活性的影响

目的：研究低温真空膨化和自然干制对红枣抗氧化成分及活性的影响,为生产加工优质枣产品和低温真空膨化技术在红枣加工方面应用提供科学依据。方法：以矮化密植枣树所得枣果为材料,采用Folin-Ciocalteu与NaNO2-Al(NO3)3法测定总酚、总黄酮含量;通过DPPH自由基清除率、ABTS+•清除能力、总还原力和抗亚油酸过氧化能力等指标表征枣果抗氧化能力;采用高效液相色谱法对酚类化合物进行定性定量分析。结果：红枣经膨化后总酚含量显著增加,而总黄酮未发生明显变化,自然干制使总酚、总黄酮含量显著降低。膨化枣DPPH自由基清除能力和总还原力显著优于鲜枣和自然干制枣,自然干制处理使红枣ABTS+•清除能力和β-胡萝卜-亚油酸抗氧化活性显著低于膨化枣与鲜枣。膨化枣中总酚、总黄酮和抗氧化能力显著高于自然干制枣。干制处理使枣果中酚类化合物组成发生明显变化,膨化枣中没食子酸、对羟基苯甲酸、咖啡酸、对香豆酸、阿魏酸、芦丁、肉桂酸和槲皮素的含量最高。相关性研究表明鲜枣与干制枣中抗氧化活性与总酚、总黄酮显著相关。结论：低温真空膨化枣含有丰富的酚类化合物与最高抗氧化能力,且加工时间短,口感酥脆香甜。综上所述,低温真空膨化技术可作为一种可用于规模化干制枣的现代化加工技术。     

木贼醇提物不同萃取部位总酚酸、黄酮含量测定及抗氧化活性研究

目的:对木贼的乙醇提取物不同萃取部位进行总酚酸、黄酮含量测定及抗氧化活性比较,以探知木贼抗氧化活性物质基础。方法:木贼经70%乙醇超声提取浓缩后,采用有机溶剂萃取法依次得到石油醚、乙酸乙酯、正丁醇、水相4个部位萃取物;利用紫外-分光光度法比较各萃取部位总黄酮、酚酸含量差异;以抗坏血酸为阳性对照,比较不同萃取部位还原能力、羟自由基(·OH)、1,1-二苯基-2-三硝基苯肼(DPPH·)、2,2'-联氮-双(3-乙基苯并噻唑-6-磺酸)二铵盐(ABTS+·)清除率的差异,评价各部位抗氧化能力强弱。结果:木贼各萃取物总黄酮含量在5.70~61.55 mg/g 范围内,总酚酸含量在4.07~19.10 mg/g 范围内,乙酸乙酯萃取物总黄酮与酚酸含量明显高于其他萃取物,其还原能力、羟自由基、DPPH·、ABTS+·清除率也明显高于正丁醇、石油醚和水相萃取物,乙酸乙酯萃取物对羟自由基、ABTS+·、DPPH·清除能力IC₅₀值分别为:(0.321±0.0026)、(0.213±0.0010)和(0.169±0.0014) mg/mL。结论:经各相溶剂萃取后木贼有效成分得到初步分离,乙酸乙酯相萃取部位总黄酮和酚酸相对含量及抗氧化活性明显强于总提物和其他萃取部位,且其抗氧化能力呈量效关系。实验发现木贼中黄酮和酚酸类成分与其抗氧化能力密切相关。     

Characterisation of the phenolic and flavonoid fractions and antioxidant power of Italian honeys of different botanical origin

BACKGROUND: Twenty‐seven Italian honey samples of different floral origin were analysed for total phenolic and flavonoid contents by a spectrophotometric method and for antioxidant power and radical‐scavenging activity by the ferric‐reducing/antioxidant power (FRAP) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) assays respectively. In addition, the phenolic and flavonoid profiles were analysed using high‐performance liquid chromatography with UV detection (HPLC‐UV). RESULTS: The results of this study showed that honey contains copious amounts of phenolics and flavonoids. HPLC‐UV analysis showed a similar qualitative polyphenolic profile for all honey samples analysed. The main difference among samples was in the contribution of individual analytes, which was affected by floral origin. Total phenolic and flavonoid contents varied from 60.50 to 276.04 mg gallic acid equivalent kg^?1 and from 41.88 to 211.68 mg quercetin equivalent kg^?1 respectively. The antioxidant capacity was high and differed widely among samples. The FRAP value varied from 1.265 to 4.396 mmol Fe²⁺ kg^?1, while the radical‐scavenging activity expressed as DPPH‐IC₅₀ varied from 7.08 to 64.09 mg mL^?1. Correlations between the parameters analysed were found to be statistically significant (P < 0.05). CONCLUSION: The present study shows that honey contains high levels of phenolics and flavonoids and that the distribution of these compounds is influenced by the honey's floral origin. Copyright © 2009 Society of Chemical Industry     

Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration

In order to establish the parameters to obtain aqueous mate extract with the highest content of total phenolic compounds (TPC), the response surface methodology (RSM) was used. The extract obtained at 100 °C, within 3 min and with pH of 6.0 was submitted to nanofiltration to concentrate the phenolic compounds of mate (Ilex paraguariensis A. St. Hill). The total phenolic content values in the permeate and in the concentrate collected in different volumetric reduction factors (VRF) were different from those detected in the feed extract. The concentration of phenolic compounds increased when VRF was increased, reaching the highest retention index (R) of 0.99 when VRF was 4.0. The permeate and the concentrate obtained in VRF 4.0 were verified through HPLC. 4,5-dicaffeoylquinic acid and gallic acid showed retention index of 1.00 and 0.95, respectively, while 3,4-dihydroxybenzoic acid and chlorogenic acid reached 0.99 and 0.98, respectively.