Total phenolic, flavonoid contents and free radical scavenging capacity of extracts from tubers of Stachys affinis

2018 ◽  
Vol 15 ◽  
pp. 235-239 ◽  
Author(s):  
Huifang Guo ◽  
Kandasamy Saravanakumar ◽  
Myeong-Hyeon Wang
Keyword(s):  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

2012 ◽  
Vol 554-556 ◽  
pp. 1357-1360
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Control Samples

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

scholarly journals Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2655 ◽  
Author(s):  
Yolanda Moreno-Ramírez ◽  
Guillermo Martínez-Ávila ◽  
Víctor González-Hernández ◽  
Cecilia Castro-López ◽  
Jorge Torres-Castillo
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Natural Populations ◽  
Free Radical Scavenging ◽  
Chemical Diversity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (C. annuum) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8-C-glucoside followed by vanillic acid 1-O-β-o-glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.

Evaluation of Antioxidant Activities of Alpinia galanga (L.) Willd

2018 ◽  
Vol 15 (4) ◽  
pp. 899-908
Author(s):  
Khoirom Ratipiyari Devi ◽  
Paonam Priyobrata Singh ◽  
Moirangthem Medhapati Devi ◽  
Gurumayum Jitendra Sharma
Keyword(s):  
Free Radical ◽  
Plant Extracts ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Alpinia Galanga ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Promising Source

Present research was designed to evaluate the free radical scavenging capacities and antioxidant activities of rhizome extracts of Alpinia galanga prepared in different solvent systems (60% aqueous methanol, 60% aqueous ethanol and distilled water) using different in vitro chemical assays. Antioxidant components such as total phenolic content (TPC), total flavonoid content (TFC) and ascorbic acid contents of the ginger species were screened. Antioxidant assays employed included sulphur free radical reactivity assay, ferric ion reducing power assay, DPPH free radical scavenging capacity assay, hydroxyl radical scavenging assay, nitric oxide scavenging activity assay and hydrogen peroxide scavenging assay. The obtained data reveal that the plant extracts contained significant amount of the observed antioxidant components and also exhibited significant free radical scavenging capacities. Methanol (60%) extract exhibited highest antioxidant activity than other solvents. The polyphenolic constituents of the plant extracts appear to be largely responsible for the radical scavenging capacity. The plant extracts act as promising source of antioxidants, and may be useful for development of nutraceuticals and pharmaceutical drugs.

ANTIOXIDANT AND FREE RADICAL SCAVENGING CAPACITY OF EXTENSIVELY USED MEDICINAL PLANT OF PUNICA GRANATUM

2016 ◽  
Vol 9 (6) ◽  
pp. 140 ◽  
Author(s):  
Devi Rajeswari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Punica Granatum ◽  
Free Radical Scavenging ◽  
Yeast Cells ◽  
Total Phenolic ◽  
Yeast Culture ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

ABSTRACTObjective: The present study was aimed to examine the in vitro antioxidant property and free radical scavenging capacity of Punica granatum leaves, which are widely used in the Ayurvedic treatment.Methods: Aqueous and methanol extracts were prepared and to assess for their Phytochemical analysis to find out the various compounds and total yield of phenolic and flavonoid contents by spectrophotometer methods. Free-radical scavenging capacity and antioxidant activity was estimated by using a number of chemical assays are DPPH, H2O2, FRAP, TRAP and beta carotene assay.Results: It showed that aqueous extract had greatest antioxidant activity and contained significant levels of total phenolic and flavonoids content expressed as mg of gallic acid and quercetin equivalent/g of extracts. The extracts showed antioxidant activity in vivo by protecting yeast cells against oxidative stressing agent H2O2. Conclusion: These results specified the Punica granatum is good source of natural compounds which might have benefits for health, which can be used in dietary application with a possible to reduce oxidative stress.Key words:  Punica granatum, Free-radical scavenging capacity, phytochemical, antioxidant, yeast culture.

scholarly journals Antioxidation and Tyrosinase Inhibitory Ability of Coffee Pulp Extract by Ethanol

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Cheng-You Chen ◽  
Chia-Hung Shih ◽  
Tzu-Che Lin ◽  
Ji-Hong Zheng ◽  
Chien-Chieh Hsu ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Economic Value ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Tyrosinase Inhibition ◽  
Coffee Pulp ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

Background. Following petroleum, coffee is the second most commonly traded commodity globally. It is also a popular good with economic value, as well as value in terms of leisure and culture. However, coffee processing generates a large amount of waste, resulting in environmental concerns. Therefore, in this study, ethanol was used to extract coffee waste (coffee pulp). High-performance liquid chromatography was conducted to examine the caffeine content and chlorogenic acid content, and the antioxidant capacity (i.e., the total phenolic content, total flavonoid content, DPPH-free radical scavenging capacity, ABTS-free radical scavenging capacity, and reductive capacity) and the tyrosinase inhibition capacity of the coffee pulp extracted using ethanol were comprehensively evaluated. Results. The results showed that the coffee pulp extract obtained using 70% ethanol had the highest tyrosinase inhibition capacity, whereas that obtained using 50% ethanol had the most satisfactory antioxidant capacity (total phenolic content, total flavonoid content, DPPH-free radical scavenging capacity, ABTS-free radical scavenging capacity, and reductive capacity). Conclusion. The results revealed that coffee pulp has superior antioxidant capacity and tyrosinase inhibition capacity when extracted by ethanol. Increasing the economic value of coffee pulp can solve the environmental concerns caused by coffee waste.

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