scholarly journals Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate, Milk, Semisweet, Dark, and Soy, in Cerebral Cortex, Hippocampus, and Cerebellum of Wistar Rats

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Niara da Silva Medeiros ◽  
Roberta Koslowsky Marder ◽  
Mariane Farias Wohlenberg ◽  
Cláudia Funchal ◽  
Caroline Dani
Keyword(s):  
Hydrogen Peroxide ◽  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Cerebral Cortex ◽  
Protein Oxidation ◽  
Total Phenolic Content ◽  
Wistar Rats ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Different Types

Chocolate is a product consumed worldwide and it stands out for presenting an important amount of phenolic compounds. In this study, the total phenolic content and antioxidant activity in the cerebral cortex, hippocampus, and cerebellum of male Wistar rats when consuming different types of chocolate, including milk, semisweet, dark, and soy, was evaluated. The total polyphenols concentration and antioxidant activity in vitro by the method of DPPH radical-scavenging test were evaluated in chocolate samples. Lipid peroxidation (TBARS), protein oxidation (carbonyl), sulfhydryl groups, and activity of SOD enzyme in cerebral cortex, hippocampus, and cerebellum of rats treated or not with hydrogen peroxide and/or chocolate were also evaluated. The dark chocolate demonstrated higher phenolic content and antioxidant activity, followed by semisweet, soy, and milk chocolates. The addition of chocolate in the diet of the rats reduced lipid peroxidation and protein oxidation caused by hydrogen peroxide. In the sulfhydryl assay, we observed that the levels of nonenzymatic defenses only increased with the chocolate treatments The SOD enzyme activity was modulated in the tissues treated with the chocolates. We observed in the samples of chocolate a significant polyphenol content and an important antioxidant activity; however, additional studies with different chocolates and other tissues are necessary to further such findings.

In Vitro Antioxidant and In Vivo Anti-Inflammatory Activities of Ophioglossum thermale

2012 ◽  
Vol 40 (02) ◽  
pp. 279-293 ◽  
Author(s):  
Xue-Qiong Zhang ◽  
Jin-Hwa Kim ◽  
Geun-Soo Lee ◽  
Hyeong-Bae Pyo ◽  
Eun-Young Shin ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Model Systems ◽  
Total Phenolic ◽  
Etoac Fraction ◽  
Anti Inflammatory

Antioxidant fractions from Ophioglossum thermale were extracted with five different polar solvents using a Soxhlet type extractor. The total phenolic content of the extracts was determined by the Folin-Ciocalteu method. The ethyl acetate fraction of O. thermale was found to contain maximum phenolics. The dried fractions were screened for their antioxidant activity potential using in vitro model systems such as 1,1-diphenyl-2-picryl hydrazyl (DPPH), nitroblue tetrazolium (NBT) and lipid-peroxidation reduction at different concentrations. Results revealed that the EtOAc fraction exhibited the best performance in the DPPH assay, NBT assay and lipid peroxidation. All fractions showed more potent antioxidant capacity than green tea extract, a well-known antioxidant. Furthermore, the EtOAc fraction has the highest total phenolic content (475.65 mg of EGCG/g). In addition, the EtOAc fraction at 0.005% and 0.01% (g/100 ml) also significantly inhibited UVB irradiation-induced ROS generation in human dermal fibroblasts (HDFs). In a carrageenan-induced edema model, the EtOAc fraction showed an inhibitory effect (21.5%, p < 0.05) at 200 mg/kg (p.o.) after 300 min administration. Consequently, 3-O-methylquercetin (3MQ) was also isolated from the antioxidative EtOAc fraction. The data obtained using the above in vitro and in vivo tests suggest that the antioxidant activity of O. thermale and its anti-inflammatory effect on carrageenan-induced acute inflammation can be attributed to its ameliorating effect on oxidative damage, and thus it has great potential as a source for natural health products. To the best of our knowledge, this is the first report on the antioxidant activity of different polar extracts from O. thermale.

scholarly journals Antioxidant Properties of Different Types of Torbangun Herbal Tea

REAKTOR ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 18-25
Author(s):  
Intan Cidarbulan Matita ◽  
Titri Siratantri Mastuti ◽  
Smita Maitri
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Different Types

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea

2019 ◽  
Vol 15 (4) ◽  
pp. 415-420 ◽  
Author(s):  
Amandeep Kaur ◽  
Sumaya Farooq ◽  
Amit Sehgal
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Black Tea ◽  
Total Phenolic ◽  
White Tea ◽  
Different Types ◽  
Different Parts

Background: White, green and black are the major tea types obtained from the same tea plant (Camellia sinensis). The differences in processing result in different types of tea, of which green tea (20%) and black tea (78%) are the most consumed worldwide and also white tea is gaining popularity due to its subtle taste and recent evidences about its health benefits. Silver needle is a sub type of white tea, made purely from buds whereas green tea is procured from leaves that are steamed or panfried, and to produce black tea, the tea leaves are withered, fully oxidized and then dried. Objective: The present study was undertaken to analyze and compare the antioxidant activity and phenolic composition of white (silver needle), green and black teas of same brand. Method: The radical scavenging ability of different tea types was measured using various antioxidant assays. The total phenolic content was also estimated using Folin-Ciocalteu’s method. Results: The white tea (silver needle) demonstrated highest radical scavenging activity followed by green and then black tea in various antioxidant assays performed. The total phenolic content of different types of tea exhibited the following order: white tea (133.30mg/g) > green tea (118.37mg/g) > black tea (101.8mg/g). A strong correlation was observed between the total phenolic content and antioxidant activity of different tea types, the correlation coefficient ranged from 0.87-0.97. Conclusion: White tea (silver needle) manifested highest antioxidant activity followed by green and least in black tea. The pronounced antioxidant ability of WT (silver needle) may be ascribed to the different parts of the plant (unopened buds) and the least processing it undergoes, followed by obtaining green tea and black tea from different parts of the plant (leaves), and variation in degree of processing.

scholarly journals Aktivitas Penghambatan Oksidasi Asam Linoleat Ekstrak Metanol Daun Soyogik (Saurauia bracteosa DC) dengan Metode Ferric Thiocyanate

Jurnal MIPA ◽  
2017 ◽  
Vol 6 (2) ◽  
pp. 42
Author(s):  
Marsella Rotty ◽  
Max R.J. Runtuwenen ◽  
Vanda S. Kamu
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Free Radicals ◽  
Linoleic Acid ◽  
Total Phenolic Content ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ferric Thiocyanate

Telah dilakukan penelitian untuk menentukan kandungan total fenolik dan aktivitas antioksidan ekstrak metanol daun soyogik (Saurauia bracteosa DC) sebagai peredam radikal bebas asam linoleat. Kandungan total fenolik diukur dengan metode Folin-Ciocalteu sedangkan aktivitas antioksidan diukur dengan metode FTC (Ferric Thiocyanate) untuk mengetahui kemampuan penghambatan peroksida pada tahap pertama oksidasi lipid.  Hasil penelitian menunjukkan bahwa ekstrak metanol memiliki kandungan total fenolik sebesar 99,67 mg/kg dan kemampuan dalam menghambat oksidasi asam linoleat sebesar 49,464%.This research has been conducted to measure the total phenolic compounds and the antioxidant activity of methanol extract of soyogik leaves (Saurauia bracteosa DC) as a reducer of free radicals linoleic acid. The total phenolic content was measured using folin-ciocalteu method, meanwhile the antioxidant activity was measured using FTC (Ferric Thiocyanate) method and to determine the peroxide inhibitory capability in the first stages of lipid peroxidation. The results showed that the methanol extract had a total phenolic content of 99, 67 mg/kg and peroxide inhibition of 49, 464%

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

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

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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