scholarly journals Antioxidant Activity and Volatile and Phenolic Profiles of Essential Oil and Different Extracts of Wild Mint (Mentha longifolia) from the Pakistani Flora

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Tahseen Iqbal ◽  
Abdullah Ijaz Hussain ◽  
Shahzad Ali Shahid Chatha ◽  
Syed Ali Raza Naqvi ◽  
Tanveer Hussain Bokhari
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Mentha Longifolia ◽  
Phenolic Profiles ◽  
Hexane Extracts ◽  
Radical Scavenging Ability ◽  
Main Components

The antioxidant activity and free radical scavenging capacity of the essential oil and three different extracts of wildly grownMentha longifolia(M. longifolia) were studied. The essential oil fromM. longifoliaaerial parts was isolated by hydrodistillation technique using Clevenger-type apparatus. The extracts were prepared with three solvents of different polarity (n-hexane, dichloromethane, and methanol) using Soxhlet extractor. Maximum extract yield was obtained with methanol (12.6 g/100 g) while the minimum with dichloromethane (3.50 g/100 g). The essential oil content was found to be 1.07 g/100 g. A total of 19 constituents were identified in theM. longifoliaoil using GC/MS. The main components detected were piperitenone oxide, piperitenone, germacrene D, borneol, andβ-caryophyllene. The total phenolics (TP) and total flavonoids (TF) contents of the methanol extract ofM. longifoliawere found to be significantly higher than dichloromethane and hexane extracts. The dichloromethane and methanol extracts exhibited excellent antioxidant activity as assessed by 2,2′-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability, bleachingβ-carotene, and inhibition of linoleic acid peroxidation assays. The essential oil and hexane extract showed comparatively weaker antioxidant and free radical scavenging activities. The results of the study have validated the medicinal and antioxidant potential ofM. longifoliaessential oil and extracts.

Chemical Composition of Essential Oil from Fruit of Ficus Altissima

2012 ◽  
Vol 554-556 ◽  
pp. 1125-1128 ◽  
Author(s):  
De La Zhang ◽  
Yu Hong Feng ◽  
Zhen Yi Liang ◽  
Qiang Lin ◽  
Jing Xu
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Chemical Composition ◽  
Essential Oil ◽  
Dibutyl Phthalate ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Landscape Plant ◽  
Main Components ◽  
First Time

The chemical composition of hydrodistilled oil from the fruit residue of Ficus altissima was analyzed for the first time by GC/GC–MS. As a result, a total of seventeen compounds were identified, representing all of the oil. Aliphatic hydrocarbons, esters and alkylenes were found to compose three major chemotype accounted for 64.25%, 26.00% and 9.75% of the oil, respectively. The main components was demonstrated to be dibutyl phthalate(18.14%), n-docosane(7.94%), diisooctyl phthalate(7.86%), n-heptadecane(7.70%), n-tricosane(7.68%), phytane(7.19%). Antioxidant activity of the oil was assessed by the free radical scavenging (DPPH). The study offers theoretic basis for pharmaceutical utilization of the landscape plant F. altissima.

scholarly journals Research antioxidant activity of chitooligosacchride by UV-VIS absorption spectrocopy

2020 ◽  
Vol 8 (1) ◽  
pp. 75-81
Author(s):  
Bui Van Hoai ◽  
Ngo Dai Nghiep ◽  
Dao An Quang ◽  
Nguyen Thi Nam Phuong
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Absorption Spectrum ◽  
Free Radical ◽  
Trichoderma Viride ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Degree Of Deacetylation ◽  
Radical Scavenging Ability

Chitosan with 80% degree of deacetylation was hydrolyzed by cellulase of Trichoderma viride to prepare chitooligosaccharides (COSs) by the fractionation of the COSs with ultrafiltration membrane. The antioxidant activities of the COSs were clarified in this study by reducing power and free radical scavenging ability assay by UV-VIS absorption spectrum. The results show that the COS 1 (10,000-5,000 Da), COS 2 (5,000-3,000 Da), COS 3 (3,000-1,000 Da) and COS 4 (less than1,000 Da) segments have antioxidant properties.The antioxidant activitives of the COSs increased with the increment of concentration, and they also depended on molecular weight.

Natural terpenes as substances with multidirectional biological activities

2019 ◽  
Vol 6 ◽  
pp. 43-50
Author(s):  
Karolina A. Wojtunik-Kulesza ◽  
Monika Waksmundzka- Hajnos
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Essential Oils ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Lemon Balm ◽  
The World ◽  
Alzhiemer's Disease ◽  
Main Components

Terpenes, secondary metabolites, are considered by scientists around the World. Multidirectional biological activities of these substances encourage researchers to their detail analysis towards numerous diseases such as neurodegenerative or metabolic. In the presented paper, authors have focused on Alzheimer’s disease and diabetes as potential direction of terpenes’ activity. According to available literature, terpenes exhibit satisfactory antioxidant activity and ability to inhibition AChE, BuChE (Alzhiemer’s disease) and α-amylase, α-glucosidase (diabetes). Basis of the presented research are both essential oils obtained from plants such as salvia, rosemary, basil and lemon balm being one of the main source of natural terpenes, and single compounds. Special attention is paid to monoterpenes as the main components of numerous essential oils. Among terpenes presented in the paper, activity of ocimene, carvone, pulegone, α-phellandrene exhibiting activity towards both free radical scavenging as well as AChE and BuChE inhibition, and α-pinene, citral, limonene that revealing inhibitory activity towards α-amylase and α-glucosidase should be emphasized.

Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

2009 ◽  
Vol 15 (1) ◽  
pp. 41-46 ◽  
Author(s):  
G. Oboh ◽  
A.O. Ademiluyi ◽  
A.A. Akindahunsi
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Phenol Content ◽  
Radical Scavenging Ability

The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut), Sphenostylis stenocarpa Harms (African yam bean), and Phaseolus vulgaris L. (Kidney bean)] were investigated. The beans were cooked (12 h), soaked in boiled water (12 h), dehulled, and then cooked again (2 h). The cotyledons were drained, wrapped in jute sacks and left to ferment at 37°C (4 days) to produce condiments. The distribution of free and bound phenolic compounds in the fermented and unfermented beans was determined; thereafter the free radical scavenging ability, reducing power, and the ability of the free and bound phenolic compounds of the fermented and unfermented beans to inhibit lipid peroxidation were determined. The results of the study revealed that fermentation caused a significant increase (p<0.05) in the free soluble phenol content of the legumes, while there was a significant decrease (p<0.05) in the bound phenol content of the legumes. Free soluble phenol from both the fermented and unfermented legumes had a significantly (p<0.05) higher reducing power (except C. cajan), free radical scavenging ability (except C. cajan) and inhibition of lipid peroxidation than bound phenolic extract. However, free soluble phenolic compounds from the fermented beans had a significantly higher (p<0.05) reducing power, free radical scavenging ability, and inhibition of lipid peroxidation than free soluble phenols from unfermented beans. Hence, it was concluded that, fermentation could increase the free soluble phenolic content of the underutilized legumes tested and consequently enhance the antioxidant activities of the legumes; fermented V. subterranea was found to be the most promising condiment with antioxidant activity.

scholarly journals Antioxidant Activity In Vitro Guided Screening and Identification of Flavonoids Antioxidants in the Extract from Tetrastigma hemsleyanum Diels et Gilg

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Li Ding ◽  
Xiaomin Zhang ◽  
Jiajia Zhang
Keyword(s):  
Antioxidant Activity ◽  
High Performance Liquid Chromatography ◽  
Free Radical ◽  
High Performance ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Tetrastigma Hemsleyanum ◽  
High Antioxidant Activity ◽  
Radical Scavenging Ability

This study aimed to investigate the extract with high antioxidant activity of Tetrastigma hemsleyanum Diels et Gilg and identify the antioxidant components in vitro. α, α-Diphenyl-β-picrylhydrazyl (DPPH) radical assay, Trolox equivalent antioxidant capacity (TEAC) assay, ferric reducing antioxidant power (FRAP), and hydroxyl radical scavenging method were used to screen the extract with high antioxidant activity. The antioxidant capacity of the extracts was evaluated by the free radical scavenging ability of DPPH. The ability of extracts to scavenge 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical was evaluated by TEAC assay. The FRAP method was used to evaluate the ability of extracts to reduce Fe3+. The ability to scavenge hydroxyl radicals produced by the interaction of hydrogen peroxide and Fe2+ was measured by monitoring the change in the absorbance of the reaction mixture at 536 nm. Then, high-performance liquid chromatography-DPPH (HPLC-DPPH) and HPLC-hydroxyl radical scavenging methods were used to screen the antioxidant components in the extract. The molecular weight of the above antioxidant components was investigated using the qualitative analytical method of high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (HPLC-Q-TOF LC/MS). Based on the concentrations of the samples (0.2–4 mg/mL), the DPPH free radical scavenging ability, ABTS+ free radical scavenging ability, hydroxyl free radical scavenging ability, and Fe3+ reducing ability of the ethyl acetate extract (EAE) were stronger than that of the crude extract (CE), petroleum ether extract (PEE), and n-butanol extract (BE). The EAE has higher antioxidant activity than CE, PEE, and BE. Six antioxidant components, rutin, quercetin, isoquercetin, astragalin, kaempferol, and kaempferol-3-o-rutoside, were identified in the EAE.

scholarly journals The chemical composition, antimicrobial and antioxidant activities of the essential oil of Salvia fruticosa growing wild in Libya

2013 ◽  
Vol 65 (1) ◽  
pp. 321-329 ◽  
Author(s):  
Abdulhamid Giweli ◽  
Ana Dzamic ◽  
Marina Sokovic ◽  
M.S. Ristic ◽  
P. Janackovic ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Free Radical ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Gram Negative ◽  
Salvia Fruticosa

The composition of essential oil isolated from Salvia fruticosa, wild growing in Libya, was analyzed by GC and GC-MS. Forty-five compounds could be identified. The essential oil contained 1,8-cineole (49.34%), camphor (7.53%), ?-pinene (7.38%), myrcene (7.38%), ?-pinene (5.15%), ?-caryophyllene (4.13%) and ?-terpineol (3.25). Antioxidant activity was analyzed using the DPP H free radical scavenging method and low antioxidant activity was found (IC50 = 15.53 mg/ml). The oil was also screened for its antimicrobial activity against eight bacteria (four Gram-negative and four Gram-positive) and eight fungi. The essential oil of S. fruticosa showed minimal inhibitory activity (MIC) at 0.125-1.5 mg/ml and bactericidal (MBC) at 0.5-2.0 mg/ml. In addition, it exhibited fungistatic (MIC) at 0.125-1.0 mg/ml and fungicidal effect (MFC) at 0.125-1.5 mg/ml.

scholarly journals Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium

2021 ◽  
Vol 251 ◽  
pp. 02054
Author(s):  
Zhixin Lu ◽  
Hongting Jiang ◽  
Zhongqiang Chen ◽  
Yin Zhai ◽  
Fahu Yuan
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Mass Concentration ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Total Flavonoids ◽  
Before And After ◽  
Radical Scavenging Ability ◽  
Starch Production

Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich nutrients and is suitable for the growth of microorganisms. In this study, pueraria starch processing wastewater was used as a new fermentation substrate for kombucha fungus to develop a new functional beverage. After 8 days of static fermentation in 28 °C, the pH of kombucha fermented with pueraria starch processing wastewater as substrate decreased to 2.78, the total acid concentration was 0.158 mol/L, and the mass concentration of reducing sugar decreased to 2.05 mg/mL. The pueraria starch production wastewater before and after fermentation was extracted with 80% methanol and the mass concentration of total flavonoids was determined. The antioxidant activity of pueraria starch processing wastewater before and after fermentation was analyzed by using three antioxidant models: DPPH free radical scavenging ability, ABTS cationic free radical scavenging ability and ferrous ion reducing power. The results showed that after 7 days of fermentation, the mass concentration of total flavonoids in kombucha produced by the pueraria starch processing wastewater was 268.45 mg/L. The antioxidant activity of fermented kombucha beverage was significantly higher than that of unfermented pueraria starch processing wastewater. This study provides a new way for the resource utilization of Pueraria starch processing wastewater.

scholarly journals Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions

PLoS ONE ◽  
2021 ◽  
Vol 16 (5) ◽  
pp. e0249250
Author(s):  
Hsing-Chun Kuo ◽  
Ho Ki Kwong ◽  
Hung-Yueh Chen ◽  
Hsien-Yi Hsu ◽  
Shu-Han Yu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Free Radical Scavenging ◽  
Radical Scavenging Ability ◽  
Optimization Of Fermentation

In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response surface methodology (RSM). Lactobacillus plantarum BCRC 11697 was chosen because, compared to other lactic acid bacteria, it exhibits increased free radical scavenging ability and can produce more phenolic compounds, DPPH (from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%). Using RSM, we further optimize the fermentation protocol of BCRC 11697 by adjusting the initial fermentation pH, agitation speed, and temperature to reach the highest level of antioxidant activity (73.5% of DPPH and 93.8% of ABTS). The optimal protocol (pH 5.55, 104 rpm, and 24.4°C) resulted in a significant increase in the amount of phenolic compounds as well as the DPPH and ABTS free radical scavenging ability of BCRC 11697 products. The IC50 of the DPPH and ABTS free radical scavenging ability were 0.33 and 2.35 mg/mL, respectively, and both protease and tannase activity increased after RSM. An increase in lower molecular weight (<24 kDa) protein hydrolysates was also observed. Results indicated that djulis fermented by L. plantarum can be a powerful source of natural antioxidants for preventing free radical-initiated diseases.

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