Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products

2013 ◽  
Vol 92 (5) ◽  
pp. 810-815 ◽  
Author(s):  
Pramote Khuwijitjaru ◽  
Jiraporn Plernjit ◽  
Boonyanuch Suaylam ◽  
Suched Samuhaseneetoo ◽  
Rungnaphar Pongsawatmanit ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Subcritical Water ◽  
Degradation Products ◽  
Degradation Kinetics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Kinetics Of

scholarly journals Effects of the Drainage Methods on Phenolic Compounds and Radical Scavenging Activity of Foxtail Millet and Proso Millet

2014 ◽  
Vol 59 (3) ◽  
pp. 282-292 ◽  
Author(s):  
Ki Yuol Jung ◽  
Jee Yeon Ko ◽  
Jae Saeng Lee ◽  
Mi Sun Jeong ◽  
In Seok Oh ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Foxtail Millet ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Proso Millet

scholarly journals Effect of Artificial Shading and Temperature on Radical Scavenging Activity and Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Leaves

2003 ◽  
Vol 128 (2) ◽  
pp. 182-187 ◽  
Author(s):  
Md. Shahidul Islam ◽  
Makoto Yoshimoto ◽  
Koji Ishiguro ◽  
Shigenori Okuno ◽  
Osamu Yamakawa
Keyword(s):  
Phenolic Compounds ◽  
Ipomoea Batatas ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Cultivar Differences ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Caffeoylquinic Acid ◽  
Phenolic Components

The phenolic content and the radical scavenging activity were compared in leaves of sweetpotato (Ipomoea batatas L.) cultivars Shimon-1, Kyushu-119 and Elegant Summer grown under different temperature and shading conditions. Compared to cultivar differences, there was less effect of temperature and shading on the total phenolic content in sweetpotato leaves, however certain polyphenolic components differed widely among the treatments. The positive correlation between the radical scavenging activity and the level of total phenolics (r = 0.62) suggests that phenolic compounds are important antioxidant components of sweetpotato leaves. All the reverse-phase high-performance liquid chromatography (RP-HPLC) profiles of the cultivars tested showed peaks at the same retention times but peak areas of individual phenolic compounds differed with respective temperature and shading treatments. The phenolic compounds identified in the sweetpotato leaf were caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. Most of the phenolic compounds were highest in leaves from plants grown at 20 °C without shading except 4,5-di-O-caffeoylquinic acid. The results indicate that growing leaves under moderately high temperatures and in full sun enhances the accumulation of phenolic components. These phenolic components have possible value in enhancing human health.

scholarly journals Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 299 ◽  
Author(s):  
Urszula Szymanowska ◽  
Barbara Baraniak
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Solid Phase ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Phase Extraction ◽  
Scavenging Activity ◽  
Hplc Technique ◽  
Anti Inflammatory

Raspberry pomace was obtained from raspberries subjected to enzymatic maceration using three commercial pectinolytic preparations (Pectinex Ultra SP-L, Pectinex Yield Mash, and Ultrazym AFP-L). Phenolic compounds were extracted and anthocyanin fractions were isolated using the SPE solid phase extraction technique. In the separated anthocyanin fractions, the content of individual compounds was determined by the HPLC technique and the antioxidant activity was assessed with four complementary methods (DPPH and ABTS radical scavenging activity, chelating Fe(II) power, and ferric reducing power). Potential anti-inflammatory properties were also identified as the ability to inhibit the activity of lipoxygenase and cyclooxygenase 2. For these enzymes, the type of inhibition was determined based on the Lineweaver–Burke plot.

scholarly journals Free Radical Scavenging Activity, Reducing Power and Anti-Hemolytic Capacity of Algerian Drimia maritima Baker Flower Extracts

2020 ◽  
Vol 10 (4) ◽  
pp. 70-78
Author(s):  
Abir Rezzagui ◽  
Abderrahmane Senator ◽  
Soumia Benbrinis ◽  
Hamama Bouriche
Keyword(s):  
Lipid Peroxidation ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Superoxide Anion ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Scavenging Activity

This study was undertaken to evaluate the antioxidant and anti-hemolytic properties of Algerian Drimia maritima Baker flower extracts. Determination of phenolic content was carried out to estimate the chemical composition of D. maritima extracts. Antioxidant properties were investigated in all extracts using free radical scavenging activity (against DPPH, ABTS, hydroxyl radical, and superoxide anion), reducing power, inhibition of lipid peroxidation, and anti-hemolytic capacity. Phenolic determination revealed that D. maritima flowers contain phenolic compounds, flavonoids, and tannins. Ethyl acetate extract showed the highest reducing power and scavenging activity using DPPH and ABTS assays. However, aqueous extract was the most effective against hydroxyl radical, superoxide anion, and lipid peroxidation. The half-time of hemolysis indicates that chloroform extract exhibited the best anti-hemolytic capacity in the AAPH induced hemolysis model. The results of this study suggest that D. maritima could be used as a possible source of antioxidant phenolic compounds and that further determination of these compounds may provide more information on their medicinal value.  Keywords: Drimia maritima, phenolic compounds, scavenging activity, reducing power, anti-hemolytic.

scholarly journals Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı

2021 ◽  
Vol 9 (11) ◽  
pp. 2013-2021
Author(s):  
Fadime Seyrekoğlu ◽  
Hasan Temiz
Keyword(s):  
Phenolic Compounds ◽  
Sensory Analysis ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.

scholarly journals Thermal Processing Effects on the Chemical Constituent and Antioxidant Activity of Okara Extracts Using Subcritical Water Extraction

2018 ◽  
Vol 2018 ◽  
pp. 1-8
Author(s):  
Hongyi Sun ◽  
Xi Yuan ◽  
Zhenya Zhang ◽  
Xin Su ◽  
Min Shi
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Subcritical Water ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extraction ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Subcritical Water Extraction

Subcritical water extraction (SWE) has been employed for the extraction of bioactive compounds from plant materials with cost-effectiveness, less consuming time, and environmental sustainability. To explore the effects of thermal processing during SWE, total organic content (TOC), total sugar, polysaccharides, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (ABTS and DPPH assays) of eight aqueous extracts have been quantitatively investigated. The results indicated that elevated temperatures indeed resulted in significant changes in the constituents and antioxidant activities of okara extracts. Among them, the extract obtained at 220°C exhibited the highest total phenolic, flavonoid content, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate)] radical-scavenging activity. However, phenolic compounds were destroyed after the treatment above 230°C, suggesting that any polymer processing is improper to undertake at higher than this value to achieve the high antioxidant activity. Moreover, a significant positive correlation between TPC or TFC and antioxidant capacity (DPPH and ABTS) values was detected.

scholarly journals Comparison of ABTS, DPPH, Phosphomolybdenum Assays for Estimating Antioxidant Activity and Phenolic Compounds in Five Different Plant Extracts

2018 ◽  
Vol 75 (2) ◽  
pp. 110
Author(s):  
Arabela UNTEA ◽  
Alexandra LUPU ◽  
Mihaela SARACILA ◽  
Tatiana PANAITE
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Walnut Leaves

Many plants and their constituents (carotenoids, flavonoids and other phenolic compounds), action to inhibit the free radical by the use of antioxidant activity, helping to a better efficiency of nutrients utilization. The purpose of this study was to investigate the antioxidant activity and phenolic content of five different plants, known for their antioxidant potential. Total phenols were determined by FolinCiocalteumethod, with few modifications. The antioxidant capacity was evaluated by DPPH, ABTS radical-scavenging activity and phosphomolybdenum method. The results showed that the highest antioxidant activity was obtained for walnut leaves in terms of ABTS evaluation and for bilberry leaves by DPPH and phosphomolybdenum methods. In the present study, peppermint, walnut and bilberry leaves proved to have an important antioxidant activity and also a total phenolic content.

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