Antioxidant activity and the potential for cholesterol-lowering of phenolic extract ofMorus alba,Morus multicaulis, andMorus laevigataleaves from Yunnan (China)

2016 ◽  
Vol 41 (1) ◽  
pp. e12339 ◽  
Author(s):  
Yanxin Zhang ◽  
Wei Du ◽  
Xuewen Zhang ◽  
Hongmu Zhao ◽  
Yanhui Wang
Keyword(s):  
Antioxidant Activity ◽  
Cholesterol Lowering ◽  
Phenolic Extract

Phenolic extract obtained from steam-treated olive oil waste: Characterization and antioxidant activity

LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 114-124 ◽  
Author(s):  
Fátima Rubio-Senent ◽  
Guillermo Rodríguez-Gutiérrez ◽  
Antonio Lama-Muñoz ◽  
Juan Fernández-Bolaños
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Waste Characterization ◽  
Phenolic Extract

Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions

2017 ◽  
Vol 218 ◽  
pp. 584-590 ◽  
Author(s):  
Ebru Pelvan Pelitli ◽  
Michał Adam Janiak ◽  
Ryszard Amarowicz ◽  
Cesarettin Alasalvar
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Extract

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

2009 ◽  
Vol 114 (4) ◽  
pp. 1438-1443 ◽  
Author(s):  
Isabel C.F.R. Ferreira ◽  
Edmur Aires ◽  
João C.M. Barreira ◽  
Letícia M. Estevinho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Extract

scholarly journals KARAKTERISASI DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI TEPUNG KULIT LEMON CUI (Citrus microcarpa)

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Oki Oktaviani Dika ◽  
Edi Suryanto ◽  
Lidya Momuat
Keyword(s):  
Antioxidant Activity ◽  
Chemical Characterization ◽  
Distilled Water ◽  
Fundamental Change ◽  
Water Solvent ◽  
Activity Test ◽  
Infra Red ◽  
Ft Ir ◽  
Phenolic Extract ◽  
Main Component

Tujuan dari penelitian ini untuk mengekstraksi dan mengkarakterisasi antioksidan serat pangan dari kulit lemon cui (Citrus microcarpa) dengan perbedaan pelarut menggunakan gelombang ultrasonik. Hasil penelitian menunjukkan bahwa tepung kulit lemon cui yang diekstraksi dengan perbedaan pelarut  tidak mengalami perubahan mendasar pada komponen utama ditunjukkan pada hasil spectra Fourier Transfrom Infra Red (FT-IR). Karakterisasi secara kimia menunjukkan TPKLC memiliki kandungan air (8,49%), abu (4,44%), lemak (0,8%), protein (12,45%), dan karbohidrat (73,99%). AKLC mengandung air (1,71%), abu (4,41%), lemak (0,56%), protein (10,56%), karbohidrat (82,76%). EKLC mengandung air (7,88%), abu (6,18%), lemak (1,04%), protein (7,68%), karbohidrat (77,22%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik EKLC (96,48%) tertinggi diikuti oleh ekstrak fenolik AKLC (95,45%), dan ekstrak fenolik TPKLC (94,29%).Hasil penelitian ini menunjukkan bahwa dengan pelarut etanol dapat meningkatkan aktivitas antioksidan dibanding dengan pelarut aquades.ABSTRACTObjective of this study to extract and characterize antioxidant dietary fiber from lemon peel cui (Citrusmicrocarpa)with different solvents using wave ultrasonic. The results showed that the lemon cui peel powder extracted with different solvents did not experience a fundamental change in the main component as shown in the results of the Fourier Transfrom Infra Red (FT-IR) spectra. Chemical characterization showed that TPKLC contained water (8.49%), ash (4.44%), fat (0.8%), protein (12.45%), and carbohydrates (73.99%). AKLC contains water (1.71%), ash (4.41%), fat (0.56%), protein (10.56%), carbohydrates (82.76%). EKLC contains water (7.88%), ash (6.18%), fat (1.04%), protein (7.68%), carbohydrates (77.22%). The results of the antioxidant activity test showed that the highest EKLC phenolic extract (96.48%) was followed by AKLC phenolic extract (95.45%), and TPKLC phenolic extract (94.29%). The results of this study indicate that ethanol solvent can increase antioxidant activity compared to distilled water solvent.

scholarly journals KOMPOSISI KIMIA DAN AKTIVITAS ANTIOKSIDAN DARI PARING KELAPA (COCOS NUCIFERA)

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Meifry Gavrila Karepu ◽  
Edi Suryanto ◽  
Lidya I. Momuat
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Cocos Nucifera ◽  
Chemical Characterization ◽  
Chemical Compositions ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Total Food ◽  
Scavenging Capacity ◽  
Phenolic Extract

Penelitian ini bertujuan untuk mengkarakterisasi secara kimia dan menentukan aktivitas antioksidan dari paring kelapa yang diekstraksi dengan masing-masing pelarut petroleum eter (PPE) dan etanol (PET). Penelitian ini terdiri dari tiga tahap yaitu mikronisasi, karakterisasi, dan ekstraksi. Parameter yang digunakan adalah komposisi proksimat, serat kasar, serat pangan, kandungan hemiselulosa, selulosa, lignin, aktivitas antioksidan, dan kapasitas penangkal nitrit. Hasil karakterisasi secara kimia menunjukkan tepung paring kelapa yang diekstraksi dengan pelarut petroleum eter mengandung komposisi kimia seperti air (6,99%), abu (0,85%), lemak (3,61%), protein (10,39%), serat pangan tak larut (78,27%), serat pangan terlarut (2,66%), serat pangan total (80,93%), hemiselulosa (25,38%), selulosa (39,15%) dan lignin (24,55%). PET mengandung air (7,14%), abu (1,03%), lemak (6,05%), protein (9,85%), serat pangan tak larut (73,795%), serat pangan terlarut (2,53%), serat pangan total (76,32%), hemiselulosa (20,97%), selulosa (35,14%) dan lignin (32,07%). ­ Hasil pengujian aktivitas antioksidan menunjukkan bahwa PET memiliki ekstrak fenolik bebas (92,16%) tertinggi diikuti oleh ekstrak fenolik terikat PPE (87,75%), ekstrak fenolik bebas PPE (85,07%) dan ekstrak fenolik terikat PET (81,90%). ABSTRACT The objectives of this research were to characterize the physicochemical properties and to determine the antioxidant activity of coconut testa dietary fiber. The research consisted of 3 stages: micronization, characterization, and extraction. The evaluate parameters were proximate composition, crude fiber, dietary fiber, hemicellulose, cellulose, lignin, antioxidant activity, and nitrate-scavenging capacity. Chemical characterization results showed that coconut testa powder has chemical compositions such as water (6,99%), ash (0,85%), fat (3,61%), protein (10,39%), carbohydrate (48,75%), insoluble dietary fiber (78,27%), soluble dietary fiber (2,66%), total dietary fiber (80,93%), hemicellulose (25,38%), cellulose (39,15%) and lignin (24,55%). PET contains water (7.14%), ash (1.03%), fat (6.05%), protein (9.85%), insoluble food fiber (73.795%), dissolved food fiber (2.53 %), total food fiber (76.32%), hemicellulose (20.97%), cellulose (35.14%) and lignin (32.07%). Antioxidant activity assay showed that free phenolic extract of PET had highest (92.16%) followed by bound phenolic extract of PPE (87.75%), free phenolic extract of PPE (85.07%) and bound phenolic extract of PET (81.90 %).

Antioxidant, Antibacterial and Antifungal Effects of Phenolic Extracts of Extra Virgin Olive Oil from Two Western Regions of Algeria: A Comparative Study

2019 ◽  
Author(s):  
Y. Aissaoui ◽  
Y. Boukhari
Keyword(s):  
Antioxidant Activity ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Traditional Methods ◽  
Antifungal Activities ◽  
Antibacterial And Antifungal Activities ◽  
Phenolic Extract ◽  
Antibacterial And Antifungal ◽  
Phenolic Extracts

The aim of the study was to evaluate the antioxidant, antibacterial and antifungal activities of phenolic extracts of extra virgin olive oil obtained from two distinct regions in Northwest Algeria. The first extra virgin oil (CHIALI) was produced industrially according to the international standards, whereas the second (TRAD) was produced by traditional methods. Antioxidant activity was evaluated using the DPPH (diphenylpicrylhydrazine) method. The antimicrobial activity of the two phenolic extracts was assessed against Escherichia coli (ATCC25922), Pseudomonas aeruginosa (ATCC27853), Staphylococcus aureus (ATCC25923), Alternaria sp., Candida albicans by using microdilution and disk diffusion methods. The extraction yield was found to be 26.7% and 20.5% for the industrial (CHIALI) and traditional methods (TRAD), respectively. The phenolic extract of the industrial extra virgin oil exhibited better antioxidant activity (IC50 = 1.56 μg/ml) when compared to those of the traditional oil (IC50 = 6.27 μg/ml). Both phenolic extracts exerted bactericidal and antifungal activities. These activities were more important with the phenolic extract of the industrial oil. Taken together, our results showed that the phenolic extract of the industrial extra virgin oil had better antioxidant, antibacterial and antifungal activities, owing to the extraction methods used.

scholarly journals Chemical composition, antioxidant potential and phenolic profile of oil mill waste water from Tunisian olive varieties (Chetoui and Chemlali)

2016 ◽  
Vol 5 (6) ◽  
pp. 605-614 ◽  
Author(s):  
Maissa Khemakhem Sellami ◽  
Ibtihel Khemakhem ◽  
Khaoula Mkadmini ◽  
Nabiha Bouzouita
Keyword(s):  
Waste Water ◽  
Antioxidant Activity ◽  
Food Additives ◽  
Antioxidant Potential ◽  
Phenolic Profile ◽  
Physicochemical Composition ◽  
Phenolic Extract ◽  
Important Amount ◽  
Olive Varieties ◽  
Mill Waste

Oil mill waste water (OMWW) is of great interest due to the presence of valuable resources such as biophenols that can be recovered as food additives and pharmaceuticals. The aim of this study is to investigate the variation of physicochemical composition of OMWW from Chetoui and Chemlali varieties, to evaluate phenolic composition, antioxidant potential and phenolic profile of OMWW extracts under native and acidified conditions. Liquid-liquid extraction was performed for the extraction of polyphenols. Antioxidant activity was investigated by DPPH•, ABTS•+ and FRAP tests. Phenolic compounds content was determined by HPLC-DAD method. OMWW from Chetoui variety has been shown to contain an important amount of K, Ca and Na whereas Chemlali cultivar was rich in Mg. Phenolic extract from Chetoui fruit (COCt) has been  shown to contain the highest amount of polyphenols (2.48 ± 0.21 g L-1) as well as an appreciable content of flavonoids (9.39 ± 0.32 g L-1). However, phenolic extract from Chemlali fruit (COCm) has been shown to have the highest content of proanthocyanidins (0.39 ± 0.00 g L-1). Acidification treatment improved polyphenol recovery of extracts from both varieties. COCt was more active using DPPH (EC50 of 7.5 mg L-1) and FRAP tests. However, COCt and COCm exhibited the same activity using ABTS test. In general, acidification treatment decreased antioxidant activity of extracts. COCt has been shown to contain higher amount of hydroxytyrosol when compared to COCm (157.16 ± 0.820 and 23.440 ± 0.440 mg g-1 D.W. of extract, respectively) as revealed by HPLC-DAD analysis. 

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