Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent

2007 ◽  
Vol 2 (4) ◽  
pp. 875-877 ◽  
Author(s):  
Elizabeth A Ainsworth ◽  
Kelly M Gillespie
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Plant Tissues ◽  
Oxidation Substrates

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

Comparative Study of Antioxidant Activities and Total Phenolic Content of Selected Edible Wild Mushrooms

2011 ◽  
Vol 13 (3) ◽  
pp. 245-255 ◽  
Author(s):  
Hip Seng Yim ◽  
Fook Yee Chye ◽  
Mee Yee Lee ◽  
Patricia Matanjun ◽  
Siew Eng How ◽  
...  
Keyword(s):  
Comparative Study ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Wild Mushrooms ◽  
Edible Wild Mushrooms

Antioxidant capacity of hydroalcoholic extracts of Grewia serrulata DC and Grewia nervosa (Lour.) Panigrahi

2018 ◽  
Vol 9 (1) ◽  
pp. 121
Author(s):  
Mentham Ramesh ◽  
Chandu Babu Rao
Keyword(s):  
Total Phenolic Content ◽  
Superoxide Radical ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

The current investigation is intended to evaluate the content of phytochemical constituents and antioxidant potential of hydroalcoholic extracts of stem and root of Grewia serrulata DC (HAESGS & HAERGS) and leaf and bark of Grewia Nervosa (Lour.) panigrahi (HAELGN & HAEBGN). Initially, all the extracts at different concentrations were estimated for their total phenolic content and total flavonoid content. The study was further extended for their antioxidant potential evaluation using various in vitro methods such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical scavenging assays. The total phenolic content (mg gallic acid equivalent per gram of extract) was high in HAELGN (170.82±0.19) and HAERGS (123.00±0.48) than HAESGS (111.2±0.26) and HAEBGN (119.60±0.23). The total flavonoid content (mg quercetin equivalent per gram) is greater in HAERGS (71.24±0.50) and HAESGS (65.68±0.27) than HAELGN (55.82±0.35) and HAEBGN (62.38±0.45). The IC50 values (µg/ml) of different plant extracts inferred that DPPH radical scavenging activity is greater in HAELGN (42.91±0.88) and HAEBGN (53.87±0.35) than HAESGS (126.73±1.20) and HAERGS (88.87±1.25). However, hydroxyl and superoxide radical scavenging activity is more in HAERGS (135.41±1.19 & 88.00±1.42) and HAELGN (172.28±1.91 & 108.163±1.09) than HAESGS (237.3±1.65 & 110.074±0.87) and HAEBGN (204.7±1.04 & 125.54±1.07). The results of present comprehensive analysis demonstrated that both the plants Grewia serrulata DC and Grewia Nervosa (Lour.) panigrahi possess high phenolic, flavonoid contents and potential antioxidant activity, and could be used as a valid source of natural antioxidants and might be utilized for pharmacological screening of various therapeutic activities. Keywords: Grewia serrulata; Grewia Nervosa; Total Phenolic content; Total flavonoid content; Antioxidant potential

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Microwave Pretreatment of Vegetable Materials to Increase the Extraction Yield of Natural Products

2018 ◽  
Vol 69 (8) ◽  
pp. 1976-1979
Author(s):  
Ioana Asofiei ◽  
Ioan Calinescu ◽  
Adina Ionuta Gavrila ◽  
Daniel Ighigeanu ◽  
Diana Martin
Keyword(s):  
Natural Products ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Conventional Extraction

It was designed and built a laboratory experimental installation (LEI) for the microwave pretreatment of vegetable materials. To study the influence of microwave pretreatment on the total phenolic content (TPC), a conventional extraction of polyphenols from treated and untreated fresh sea buckthorn leaves was performed. For short extraction times, the amount of phenolic compounds was higher for the extracts obtained from treated leaves, but a long pretreatment time (28 s) led to a decrease in TPC. The qualitative analysis showed that the chemical composition is not affected by the microwave pretreatment.

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

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