Benzyl Caffeate, an Antioxidative Compound Isolated from Propolis

1992 ◽  
Vol 56 (8) ◽  
pp. 1321-1322 ◽  
Author(s):  
Ryo Yamauchi ◽  
Koji Kato ◽  
Shinsuke Oida ◽  
Jun Kanaeda ◽  
Yoshimitsu Ueno
Keyword(s):  
Antioxidative Compound

Hydrogenolysis of a wood extractive to an anticarcinogenic and antioxidative compound

2007 ◽  
Vol 121 (1-2) ◽  
pp. 100-105 ◽  
Author(s):  
Heidi Markus ◽  
Päivi Mäki-Arvela ◽  
Narendra Kumar ◽  
Tapio Salmi ◽  
Dmitry Yu. Murzin
Keyword(s):  
Wood Extractive ◽  
Antioxidative Compound

Chlorophyllone-a, a new pheophorbide-a related compound isolated from as an antioxidative compound

1990 ◽  
Vol 31 (8) ◽  
pp. 1165-1168 ◽  
Author(s):  
Kanzo Sakata ◽  
Ken'ichi Yamamoto ◽  
Hiromi Ishikawa ◽  
Akihito Yagi ◽  
Hideo Etoh ◽  
...  
Keyword(s):  
Related Compound ◽  
Pheophorbide A ◽  
Antioxidative Compound

scholarly journals Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis

2018 ◽  
Vol 34 (2) ◽  
pp. 95-103
Author(s):  
Noor Ariefandie Febrianto
Keyword(s):  
Antioxidant Activity ◽  
Incubation Time ◽  
Protein Hydrolysis ◽  
Spent Coffee Grounds ◽  
Coffee Grounds ◽  
Spent Coffee Ground ◽  
Coffee Ground ◽  
High Antioxidant Activity ◽  
Soluble Coffee ◽  
Antioxidative Compound

Spent coffee ground is a primary by-product obtained during soluble coffee processing and potential to be used as a high value product due to its proteincontent. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from spent coffee ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the spent coffee grounds for 2, 3, and 4 hours and then analyzed for its protein content and its antioxidant activity. Response surface methodology was employed to study the tendency of the effect of incubation time and enzymesconcentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound from the spent coffee ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.4% ofthe protein of the spent coffee ground and its hydrolysate possessed relatively high antioxidant activity.  

scholarly journals Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis

2018 ◽  
Vol 34 (3) ◽  
pp. 166-174
Author(s):  
Noor Ariefandie Febrianto
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Incubation Time ◽  
Reducing Sugar ◽  
Potential Source ◽  
High Antioxidant Activity ◽  
Soluble Coffee ◽  
Antioxidative Compound

Coffee spent ground is a primary by-product obtained during soluble coffee processing and potential to be utilized as a high value product due to its protein content. The quite popular effort to utilize protein-contained material is to process it to hydrolysate which also possess antioxidant activity. This research was aimed to study the possibility of protein and antioxidative compound from coffee spent ground by means of enzymatic hydrolysis using crude papain enzymes. Crude papain was used in different concentration ranged from 2, 4 and 6% to incubate the coffee spent grounds for 2, 3, and 4 hours and  then analyzed for its protein content and its antioxidant activity, whereas response surface methodology was employed to study the tendency of the effect of incubation time and enzymes concentration towards hydrolysis results. The result showed that the use of crude papain was effective to liberate the protein and antioxidant compound the coffee spent ground with its optimum condition utilized 6% of enzyme and 2 hours incubation time. At mentioned condition, it could extract up to 67.38% of the protein of the coffee spent ground and its hydrolysate possessed relatively high antioxidant activity.

scholarly journals Isolation and Identification by Cytoprotection Assay of Antioxidative Compound Contained in Vinegar Produced from Sweet Potato-Shochu Post-Distillation Slurry

2010 ◽  
Vol 16 (4) ◽  
pp. 327-332 ◽  
Author(s):  
Kuniaki KAWANO ◽  
Shigeru MORIMURA ◽  
Emiko MORI ◽  
Hirokazu MATSUSHITA ◽  
Hiroto OHTA ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Isolation And Identification ◽  
Antioxidative Compound

Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound

2012 ◽  
Vol 131 (1) ◽  
pp. 247-258 ◽  
Author(s):  
Pramvadee Tepwong ◽  
Anupam Giri ◽  
Fumito Sasaki ◽  
Rikuo Fukui ◽  
Toshiaki Ohshima
Keyword(s):  
Edible Mushroom ◽  
Submerged Cultivation ◽  
Antioxidative Compound

scholarly journals Isolation and Identification of Antioxidative Compound from Fruit of Mengkudu (Morinda citrifoliaL.)

2007 ◽  
Vol 10 (2) ◽  
pp. 363-373 ◽  
Author(s):  
Z. Mohd Zin ◽  
A. Abdul Hamid ◽  
A. Osman ◽  
N. Saari ◽  
A. Misran
Keyword(s):  
Isolation And Identification ◽  
Antioxidative Compound

scholarly journals Optimization study of ultrasound-assisted polyphenol extraction from cocoa powder and utilization of its grounds using papain solution.

2016 ◽  
Vol 32 (1) ◽  
pp. 22-33
Author(s):  
Noor Ariefandie Febrianto ◽  
Teguh Wahyudi
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Food Ingredient ◽  
Cocoa Powder ◽  
Extraction Study ◽  
Optimization Study ◽  
Ultrasound Assisted ◽  
Antioxidative Compound

Cocoa powder is one of the main products of the cocoa grinding process which is frequently used in confectionery industries. Today, the utilization of cocoa powder has been derivatized not only it can be used as food ingredient, but also expanding in its utilization in pharmaceutical. The utilization of cocoa powder mainly due to its advantageous and healthy polyphenol content which should be extracted from cocoa powder. Generally, this process will result in significant amounts of underutilized cocoa powder grounds. This research was carried out to evaluate the utilization of ultrasound-assisted extraction method to extract antioxidative compound from cocoa powder and to study the possibility of utilizing its grounds for its antioxidative compound by the use of papain solution system. The extraction study was carried out using different concentration of ethanol ranged from 53.79, 60, 75, 90 and 96.21% for 23.39, 30, 45, 60 and 66.21 min extraction time. The evaluation was carried out using the analysis of total phenolic content and DPPH radical scavenging activity. Further, freshly prepared papain was used in different concentration ranged from 2, 4 and 6% to incubate the cocoa grounds for 2, 3, and 4 hours. The obtained cocoa hydrolysate solution was then analyzed for its protein content and its antioxidant activity. The optimization study of the process was carried out using response surface methodology. This study shows that the use of 60% ethanol for 30 min extraction was optimum to extract the phenolic compound from cocoa powder. On the other hand, the use of papain revealed that the underutilized cocoa grounds could be potentially used as the source of protein and antioxidant.

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