scholarly journals Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

2017 ◽  
Vol 8 (5) ◽  
pp. 2022-2029 ◽  
Author(s):  
Spyridon A. Petropoulos ◽  
Carla Pereira ◽  
Lillian Barros ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Good Source ◽  
Total Phenolic Compound

Leaf blades had higher antioxidant activity and total phenolic compound content than midribs and petioles.

scholarly journals Antioxidant Activities, Total Phenolic Compound And Pigment Contents of Tropical Sargassum sp. Extract, Macerated In Different Solvents Polarity

2019 ◽  
Vol 22 (1) ◽  
pp. 73 ◽  
Author(s):  
Jelita Rahma Hidayati ◽  
Ervia Yudiati ◽  
Delianis Pringgenies ◽  
Zaenal Arifin ◽  
Diah Tri OktaviyantI
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Phenolic Compound ◽  
Pigment Contents ◽  
Chlorophyll A Content

Exposure of sunlight lead tropical Sargassum sp. to maintain their growth and moreover to bring up their secondary metabollite for life struggling. Sargassum sp. has bioactive compounds that has a potential antioxidant acitivity such as phenolic compounds as well as chlorophyll and carotenoids. This research was conducted to determine antioxidant activities, phenolic compound and pigmens of Sargassum sp. with different solvent that have different polarities. Sample was macerate with n-heksana, ethyl acetate, methanol and aquadest. All the parameters were done spectrophotometrically. IC50 was used to determine the antioxidant activity by antiradical scavenging activity using DPPH (515 nm). Total phenolic compound were tested by Folin-Ciocalteu solution  and used gallic acid as standard (725 nm). The chlorophylls a content were measured at wavelength 662 nm and 645 nm and carotenoids were measured at wavelength 470 nm. The results showed best IC50 is achieved by aquadest extract (72.95 ±0.22 ppm). The highest Total phenolic compound is achieved by ethyl acetat extract (120.29 ±0,404 mg GAE/g sample). The highest chlorophyll a content is achieved by ethyl acetat extract (18.23 ± 0,049 mg/g sample) and the highest carotenoid content is achieved by ethyl acetat extract extract (60.65 ±0,008  µmol/g sample). It can be concluded that aquadest extract can be categorized as the strong antioxidant and antiradical activity, ethyl acetat as a medium antioxidant activity. The simple and save methods of aquadest extract promising that Sargassum  sp. frorn Indonesia is a good candidate compoud for nutraceutical and cosmeceutical approach.  

scholarly journals Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

2021 ◽  
Vol 11 (6) ◽  
pp. 14736-14750
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Phenolic Compound ◽  
Functional Food ◽  
Chronic Toxicity ◽  
Functional Foods ◽  
Rheological Parameters ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Acute And Chronic Toxicity

Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity, total phenolic compound content, physicochemical, rheological, and sensorial parameters were evaluated in pasta samples. Volatile compounds were investigated in pasta samples using SPME-GC-MS. Spirulina indicated complete safety in acute and chronic toxicity studies. Protein content in pasta increased with the increment of SP. Rheological parameters, color, and cooking quality were increased following SP level while; dough stability was decreased. Sensory evaluation of pasta samples was acceptable up to 5% SP. Total phenolic compound content was increased in pasta with increasing S SP’s level and reaches its maximum value at level 10% SP (3.12 mg GAE/g). Antioxidant activity was reduced in cooked pasta compared to uncooked. Twenty-five volatile compounds were identified in fresh pasta samples (0 & 2.5% SP). Hexanal and 2-pentylfuran were the highest volatile compounds in pasta samples. Spirulina is completely safe and could be used in the preparation of functional foods. Spirulina-enriched pasta is a rich source of protein and antioxidants. The enrichment of pasta caused a reduction in sensory scores with an increase in the addition level. This reduction may be due to the low concentration of 2-pentylfuran and hexanal as flavor compounds.

scholarly journals Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5606
Author(s):  
Ângela Liberal ◽  
Ângela Fernandes ◽  
Nikolaos Polyzos ◽  
Spyridon A. Petropoulos ◽  
Maria Inês Dias ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Bioactive Compounds ◽  
Antimicrobial Activities ◽  
Petroselinum Crispum ◽  
Good Source ◽  
Bioactive Properties ◽  
Chemical Profiles ◽  
Bacteria And Fungi

Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.

scholarly journals Mentha spicata L. infusions as sources of antioxidant phenolic compounds: emerging reserve lots with special harvest requirements

2016 ◽  
Vol 7 (10) ◽  
pp. 4188-4192 ◽  
Author(s):  
Ingride Rita ◽  
Carla Pereira ◽  
Lillian Barros ◽  
Celestino Santos-Buelga ◽  
Isabel C. F. R. Ferreira
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Compound ◽  
Total Phenolic ◽  
Mentha Spicata ◽  
Total Phenolic Compound

Infusions of Mentha spicata reserve lots revealed the highest total phenolic compound content and, consequently, the mightiest antioxidant activity.

scholarly journals Effect of Foam-Mat Drying Conditions on Antioxidant Activity, Total Phenolic Compound, Anthocyanin Content and Color of Purple-Fleshed Sweet Potato Powder

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Nattakan Jakkranuhwat ◽  
Patcharee Kunchansombat
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Phenolic Compound ◽  
Total Phenolic ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Anthocyanin Content ◽  
Total Phenolic Compound ◽  
Phytochemical Content ◽  
Potato Powder

This research was aimed to study chemical properties (antioxidant activity, total phenolic compound and anthocyanin content) and color of foam-mat dried purple-fleshed sweet potato powder affected by 2 drying methods (tray drying and vacuum drying) and 3 drying temperatures (50, 60 and 70°C). The foaming process of purple-fleshed sweet potato used carboxymethyl cellulose (1%) mixed with hydroxy propylcellulose (1%) as a foaming agent. The results showed that different drying methods and temperatures affected qualities of foam-mat dried purple-fleshed sweet potato powder significantly (P <0.05). Vacuum drying method at 70°C showed antioxidant activity, total phenolic compound and anthocyanin content in foam-mat vacuum-dried powder than tray-dried one at 70°C. The results also showed that increasing temperature led to an increase in anthocyanins and antioxidant activities of the samples (P <0.05) because low oxygen and drying time condition could avoid the oxidation reaction. Therefore, their low phytochemical content loss during vacuum drying could be considered from the high intense of purple color (low b* value). Results of this study suggested that foam-mat drying by vacuum method at 70°C could retain higher quality of purple-fleshed sweet potato powder, in terms of phytochemical content as well as antioxidant capacities. This study has indicated that, under the experimental conditions, obtain for highly nutrition powder characteristics and applying for food ingredients.

scholarly journals Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes

2019 ◽  
Vol 22 ◽  
Author(s):  
Anderson Yusei Suzuki Fukuji ◽  
Leonel Vinicius Constantino ◽  
Douglas Mariani Zeffa ◽  
Felipe Aranha de Andrade ◽  
Mayara Barbosa da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Phenolic Compound ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Snap Bean ◽  
Total Phenolic Compound ◽  
Food Industries ◽  
Snap Beans

Abstract The snap bean (Phaseolus vulgaris L.) is an economically important legume worldwide due to its good nutritional quality, being considered as a source of protein, fibre, vitamins and minerals. Furthermore, snap beans present high phenolic compound levels and antioxidant activity, factors that contribute in the prevention of the oxidation effects by free radicals. Hence, the present study characterized five snap bean genotypes (UEL 1, UEL 2, UEL 405, UEL 415 and Alessa) with respect to their amino acid concentrations, total phenolic compound contents and antioxidant activities. The amino acid analysis indicated that UEL 415 showed the highest glutamic acid content (12.9 g / 100 g) and UEL 2 the highest histidine content (2.27 g / 100 g). However, only the UEL 1 genotype showed the highest total phenolic compound content (0.492 mg GAE / 100 g) and highest antioxidant activity according to DPPH• radical scavenging (64.71%). The UEL 1, UEL 2 and UEL 415 genotypes presented desirable chemical characteristics for genetic improvement programmes and their commercial exploitation by food industries.

scholarly journals Phytochemical Study and Antioxidant Properties of Aqueous Extracts of Murraya paniculata Leaf

2020 ◽  
pp. 1-8 ◽  
Author(s):  
Tania Sabnam Binta Monir ◽  
Sadia Afroz ◽  
Ishrat Jahan ◽  
Tanvir Hossain
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Chemical Engineering ◽  
Research Work ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Phytochemical Study ◽  
Total Phenolic Compound ◽  
Murraya Paniculata

Aims: To investigate the chemical groups present, total phenolic compound, total flavonoid and to evaluate the possible antioxidant activity of aqueous extracts of Murraya paniculata leaf. Place and Duration of Study: Department of Applied Chemistry and Chemical Engineering Department, Noakhali Science and Technology University, Bangladesh, in 2017 Methodology: The dry leaves were boiled and extracted with water. The extracts were concentrated and then investigated for their total phenolic compound, total flavonoid, evaluated the antioxidant activity. The preliminary screening of the various extracts was carried out using standard methods. Total phenolic content (TPC) was determined by the modified Folin-Ciocalteu method, total antioxidant capacity (TAC) and total flavonoid content were measured according to the Phosphomolybdate-method and Dowd-method respectively. Results: The aqueous extract showed good antioxidant activity with good phenolic and flavonoid contents (400±0.44 mg ascorbic acid equivalent/g dried weight, 263±0.62 mg gallic acid equivalent/g dried weight, 63±0.19 mg quercetin equivalent/g dried weight respectively). Conclusion: The research work revealed the presence of various bioactive phytochemical compounds which show the medicinal importance of leaves Murraya paniculata through a facile extracting method.

scholarly journals Investigation on the Phenolic Content in Moringa oleifera and Its Antimicrobial Activity

2020 ◽  
Author(s):  
Sourav Kumar Das ◽  
Bharanii Dharan J. ◽  
Pavitra P.V. ◽  
Sriya Das ◽  
Smruti Prangya Behera ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Gallic Acid ◽  
Phenolic Compound ◽  
Bioactive Compounds ◽  
Moringa Oleifera ◽  
Total Phenolic ◽  
Vast Number ◽  
Phenol Compounds ◽  
Total Phenolic Compound ◽  
Soxhlet Apparatus

Background: One of the most commonly cultivated plant is Moringa oleifera because it has high medicinal in South India and nutritional values. The phytochemicals in it are widely used for the rapeutic purposes. It has a high economic value because of its usefulness traditionally and has a vast number of bioactive compounds. Phenol is one of the most common antimicrobial compounds found in the seeds of M. oleifera. Methods: In this study we aim to analyse Total Phenolic Compound (TPC) and to observe its antimicrobial activity. Seed extracts were prepared using ethanol in Soxhlet apparatus for 36 hrs. The quantification of phenolic compound was done by spectrophotometric method using gallic acid as standard. The crude extract was characterized by HPLC and FTIR, showed that it contained phenol compounds confirmed by specific peak in some areas. FTIR and showed that it contained phenol compounds confirmed by specific peak in some areas. FTIR revealed the following bonds: 3280.92 cm-1 (O–H groups of phenols), 2922.16 cm-1 (C-H groups of phenols), 1544.98 cm-1 (C=O carbonyl group) and 1230.58 (C-O group of phenol) and 1743.65 cm-1 (C=C group of aromatic compounds). Whereas HPLC analysis of and library search confirmed peaks matches with Gallic acid standard. Moringa seeds were characterized by FTIR before extracted. Therefore the highest Total Phenolic Compound found to be 11.85 mg GAE/g (Gallic Acid Equivalent) was reached at 1: 5 ethanol solvent ratio and 3 days extraction time.Conclusion: This M. oleifera extract showed antimicrobial activity against Pseudomonas aeruginosa (MTCC 1688), Bacillus subtilis (MTCC 8561), Staphylococcus aureus (MTCC 3160) and Proteus mirabilis (MTCC 3310). The anti-microbial activity of the M. oleifera seed is due to the presence of various phytochemicals like phenols. Also it exhibits, a broad-spectrum antimicrobial activity that proves further research is needed to elucidate other bioactive compounds over other pathogens.

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