scholarly journals Nutritional and Biological Value of Five Edible Flower Species

2018 ◽  
Vol 47 (1) ◽  
pp. 128-134 ◽  
Author(s):  
Anna STEFANIAK ◽  
Monika Elżbieta GRZESZCZUK
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Soluble Sugars ◽  
Total Carotenoids ◽  
Antioxidant Power ◽  
Acid Ratio ◽  
Total Anthocyanins ◽  
Ferric Reducing Antioxidant Power ◽  
High Antioxidant Activity ◽  
Monarda Didyma

The introduction of edible flowers into our menu and their consumption significantly increases as a result of decorative, taste or aroma qualities. Current research on the chemical composition of edible flowers indicates a high content of vitamins, mineral compounds, essential oils, fibre, mucilage and other compounds characterized by a very high antioxidant activity. The aim of the experiment was to compare the nutritional value and antioxidant activity of three annual and two perennial ornamental plant species with edible flowers: Mimulus x hybridus L. ‘Magic Yellow’ and ‘Magic Red’, Antirrhinum majus L. ‘Cavalier’, Dianthus chinensis L. ‘Chianti’, Hemerocallis x hybrida Hort. and Monarda didyma L. Among the edible flower species compared in the study, M. didyma L. showed the highest nutritional value and antioxidant activity (DPPH and ABTS). While flowers of D. chinensis L. ‘Chianti’ were characterized by highest content of antioxidants such as L-ascorbic acid, total anthocyanins, total polyphenols and ferric reducing antioxidant power (FRAP), H. × hybrida and A.  majus L. ‘Cavalier’ flowers – by the highest content of total soluble sugars and sugar/acid ratio, and M. × hybridus L. ‘Magic Red’ and ‘Magic Yellow’ – by the highest content of total carotenoids.

scholarly journals COMPARATIVE EVALUATION OF THE ANTIOXIDANT POTENTIAL OF Hericium erinaceus, Hericium americanum AND Hericium coralloides

2019 ◽  
Vol 18 (6) ◽  
pp. 97-105
Author(s):  
Funda Atila
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Hericium Erinaceus ◽  
Methanol Extracts ◽  
Ferric Reducing Antioxidant Power ◽  
High Antioxidant Activity

The aim of this work was to determine the total phenolic content (TPC) and the antioxidant activity of methanol extracts of Hericium erinaceus, Hericium americanum and Hericium coralloides, including free radical scavenging method (DPPH), ferric reducing antioxidant power (FRAP) and radical cation scavenging method (ABTS). Hericium spp exhibited moderate to high antioxidant activity. The highest TPC (3.27 ±0.01 mg GAE g–1) and antioxidant activity values (17.0 ±0.68 mmol TE g‒1 in FRAP; EC50 = 4.12 ±0.12 mg mL‒1 in DPPH•; EC50 = 2.83 ± 0.10 mg mL‒1 in ABTS•+) were found for methanol extracts of H. coralloides. The TPC and antioxidant activity of H. erinaceus isolates varied from strain to strain. H. americanum possessed considerably lower total phenolic content (2.31 ±0.01 mg GAE g‒1) and antioxidant activity (10.5 ±0.59 mmol TE g‒1 in FRAP; EC50 = 7.82 ±0.09 mg mL‒1 in DPPH•; EC50 = 6.36 ± 0.12 mg mL‒1 in ABTS•+) than H. coralloides and H. erinaceus. A high correlation was determined between TPC and ABTS•+ (r2 = 0.855), DPPH• (r2 = 0.969) and FRAP (r2 = 0.942). According to results obtained in the present study, Hericium spp., especially H. coralloides and some of H. erinaceus isolates, might be promising natural source of antioxidants for food and pharmaceutical industry.

scholarly journals A New Black Elderberry Dye Enriched in Antioxidants Designed for Healthy Sweets Production

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 257 ◽  
Author(s):  
Dżugan Małgorzata ◽  
Pizoń Aleksandra ◽  
Tomczyk Monika ◽  
Kapusta Ireneusz
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Ultra Performance Liquid Chromatography ◽  
Aqueous Extracts ◽  
Organoleptic Properties ◽  
Antioxidant Power ◽  
Spectrophotometric Methods ◽  
Ferric Reducing Antioxidant Power ◽  
High Antioxidant Activity

The aim of the study was to obtain a dye from black elder fruits and flowers and to study their potential in production of jellies with high antioxidant activity. Three dyes were produced by lyophilization of aqueous extracts: (1) fruits dye (F), (2) flowers dye (FL), and (3) fruits and flowers dye (F + FL). Their polyphenol profiles were compared by means of ultra-performance liquid chromatography (UPLC). The antioxidant activity [ferric reducing/antioxidant power assay (FRAP) and DPPH radicals scavenging test and total phenolics were compared by spectrophotometric methods. Jellies were produced from agar and gelatin with the addition of three obtained dyes, and their antioxidant water- and lipid soluble fractions were tested with a Photochem device. Results indicated that black elder fruits are rich in anthocyanins, especially cyanidin-3-O-sambubioside (7.56 mg/g d.w.), while flowers are rich in polyphenols, especially chlorogenic acid (2.82 mg/g d.w.) and rutin (4.04 mg/g d.w.). FL dye exhibited higher antioxidant activity compared to F dye (for about 30–40%), regardless of the used method, whereas F + FL dye was characterized by intermediate antioxidant activity. Jellies produced with the addition of FL dye had better antioxidant properties but unattractive color and unpleasant taste, but the use of F + FL dye created a product of favorable organoleptic properties and antioxidant activity comparable to jellies with F dye addition.

scholarly journals Synthesis and antioxidant properties of 2-(3-(hydroxyimino)methyl)-1H-indol-1-yl)acetamide derivatives

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Chandravadivelu Gopi ◽  
Magharla Dasaratha Dhanaraju
Keyword(s):  
Antioxidant Activity ◽  
Condensation Reaction ◽  
Antioxidant Properties ◽  
Side Chain ◽  
Antioxidant Power ◽  
H Nmr ◽  
Antioxidant Agents ◽  
Phenyl Rings ◽  
Ferric Reducing Antioxidant Power ◽  
Ft Ir

Abstract Background The main aim of this work was to synthesise a novel N-(substituted phenyl)-2-(3-(hydroxyimino) methyl)-1H-indol-1-yl) acetamide derivatives and evaluate their antioxidant activity. These compounds were prepared by a condensation reaction between 1H-indole carbaldehyde oxime and 2-chloro acetamide derivatives. The newly synthesised compound structures were characterised by FT-IR, 1H-NMR, mass spectroscopy and elemental analysis. Furthermore, the above-mentioned compounds were screened for antioxidant activity by using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods. Result The antioxidant activity result reveals that most of the compounds were exhibiting considerable activity in both methods and the values are very closer to the standards. Among the synthesised compounds, compound 3j, 3a and 3k were shown remarkable activity at low concentration. Conclusion Compounds 3j, 3a and 3k were shown highest activity among the prepared analogues due to the attachment of halogens connected at the appropriate place in the phenyl ring. Hence, these substituted phenyl rings considered as a perfect side chain for the indole nucleus for the development of the new antioxidant agents.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals FRACTIONATION OF THE N-HEXANE EXTRACT OF GARCINIA BANCANA MIQ. (MANGGIS HUTAN) LEAVES AND ITS ANTIOXIDANT ACTIVITY BASED ON 1,1-DIPHENYL-2- PICRYLHYDRAZYL AND FERRIC REDUCING ANTIOXIDANT POWER ASSAYS

2018 ◽  
Vol 10 (1) ◽  
pp. 407
Author(s):  
Dewi Kumala Putri ◽  
Berna Elya ◽  
Nuraini Puspitasari
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Hexane Extract ◽  
Phytochemical Screening ◽  
Active Fraction ◽  
Leaf Extracts ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Ferric Reducing Antioxidant Power

Objective: To assess the antioxidant activity from another part of the plant, in this study, leaf extracts in n-hexane were fractionated.Methods: Ten fractions were obtained and tested in vitro for antioxidant activity using two methods, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferricreducing antioxidant power (FRAP), to identify the most active fraction.Results: The IC50 of the most active fraction was 36.24 μg/mL using the DPPH method, and the EC50 was 39.54 μg/mL using the FRAP method. Themost active fraction was also shown to contain terpenoids.Conclusion: The most active fraction of an n-hexane extract of the leaves of Gacinia bancana Miq., which was tested by both DPPH and FRAP methodshad antioxidant activities with IC50 and EC50 values of 36.2482 μg/mL and 39.5442 μg/mL, respectively. Phytochemical screening showed that activefraction contains terpenoids.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

scholarly journals Analysis of antioxidant activity, total phenolic and flavonoid contents of ethanol extract of Litsea cubeba Lour. Bark

2021 ◽  
Vol 332 ◽  
pp. 08005
Author(s):  
Aminah Dalimunthe ◽  
Dewi Pertiwi ◽  
Mahatir Muhammad ◽  
Denny Satria
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Ethanol Extract ◽  
The Body ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Litsea Cubeba ◽  
Ferric Reducing Antioxidant Power ◽  
Phenolic And Flavonoid

Free radicals also play a role in the pathology of various degenerative diseases such as cancer, rheumatism, coronary heart disease, cataracts, and others. Free radicals can come from within the body (endogenous) and outside the body (exogenous). Litsea cubeba (Lour,) is a Lauraceae family plant which have contents volatile oils which used as antimicrobial, anticancer on breast cancer, pesticide, antideppressants, antiinflammation, antioxidant, and neuro pharmacology. The extract was prepared using water with the soxhletation method. The antioxidant activity was determined with the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-Azinobis [3-ethylbenzothiazoline-6)-sulfonic acid] -diammonium salt (ABTS) and Ferric Reducing Antioxidant Power (FRAP) methods. Total flavonoid and total phenolic content were determined with colorimetric methods. Antioxidant activity measured as IC50 was 23.37 ± 0.42 µg/mL; 111.21 ± 0.42 and 109.01 ± 0.28 respectively. The extract was found to contain high levels of total phenolic (282.93 ± 0.33 mg GAE/g) and total flavonoid 7.49 ± 0.51 mg QE/g). The results reveal that ethanol extract of Litsea cubeba Lour. Bark has antioxidant potential. The further analysis is to isolation antioxidant compound.

scholarly journals COMPARISION OF ANTIOXIDANT ACTIVITY OF ACTINIDIA DELICIOSA AND PSIDIUM GUAJAVA USING FERRIC REDUCING ANTIOXIDANT POWER ASSAY METHOD

2020 ◽  
pp. 175-178
Author(s):  
CAROLINE JEBA R ◽  
INDHUJA D
Keyword(s):  
Antioxidant Activity ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Actinidia Deliciosa ◽  
Assay Method ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power ◽  
Dried Extract

Objectives: Antioxidant activity was studied in naturally dried seed extract and hot air oven dried extract of Actinidia deliciosa and Psidium guajava using ferric reducing antioxidant power (FRAP) assay method. Methods: The dried powdered seed of A. deliciosa and P. guajava 10 g was dissolved in 100 ml of ethanol in four different conical flasks S1 (for naturaly dried seeds of A. deliciosa), S2 (for hot air oven-dried seeds of A. deliciosa), S3 (for naturally dried seeds of P. guajava), and S4 (for hot air oven-dried seeds of P. guajava). The extract was carried out in shaker at 120 rpm for 72 h at room temperature by mild shaking. The extract was taken out and centrifuged at 4000 rpm for 10 min, the supernatant was taken out. The supernatant was placed in a water bath at 95°C for the solvent to evaporate and stored at room temperature. Results: According to the FRAP results, P. guajava which was naturally dried and extracted has shown the highest antioxidant activity (sample 3) then followed by the samples S4, S1, and S2. The least activity is observed in the sample (S2). Conclusion: By comparing the antioxidant activity between the A. deliciosa and P. guajava with the help of FRAP assay results, P. guajava has the highest amount of vitamin C (responsible for antioxidant activity) when compared to that of the A. deliciosa.

Determination of nutritional and functional principles of the jujube pulp fruit, ecotype Zfisef from northeastern of Algeria

2015 ◽  
Vol 5 (3) ◽  
pp. 84-93
Author(s):  
Insaf Fatima Zohra Mansour ◽  
Mokhtaria Yasmina Boufadi ◽  
Fatima Zohra Elkadi ◽  
Amina Imène Benali ◽  
Mohammed Benali
Keyword(s):  
Antioxidant Activity ◽  
Iron Reduction ◽  
Ethanol Extract ◽  
Matter Content ◽  
Biologically Active ◽  
Dry Matter Content ◽  
Fruit Pulp ◽  
Total Carotenoids ◽  
Jujube Fruit ◽  
Total Anthocyanins

  The aim of the present work was to valorize the exotic fruit of jujube, Zfisef ecotype, growing in the western region of Algeria and highly appreciated by the population. The various analyzes of primary metabolites showed an interesting nutritional profile. The fruit pulp of jujube had a dry matter content of 81±0.21%. The amount of ash (6.1±0.16%) was high and demonstrated a wealth of minerals. Total sugars represented more than 23.20±1.85% while proteins and lipids represented only 2.88±0.32 SAB equivalent and 0.28±0.03% respectively. Vitamin C from the pulp of the fruit of the jujube tree was 194±4.36 mg/100 g of substrate and appeared significant compared to other varieties of other biotope and to fruit ripening stages. The fruit pulp of jujube (50g) gave an ethanol extract of 3.78±0.31%. The latter allowed us to determine secondary metabolites, in this case the total polyphenols (7.80±0.40 mg EAG/g) flavonoids (25.58±1.96 mg EQ/g) gallic tannins (0.15±0.025 μg EAG/100g) catechin tannins (3.48±0.28 μg ECT/mg) total anthocyanins (4.81±0.44 mg ECy3g/100g) and total carotenoids (5.02±0.19 mg E b-carotene/100g). These biologically active molecules conferred to the product good DPPH antioxidant activity (56.60±3.99% with PFJ extract concentration of 0.25±0.062 mg/ml). Concentration of product required for 50% inhibition was 0.22mg/ml. Iron reduction power of our jujube fruit extract exhibited a good antioxidant activity compared to ascorbic acid. Also the presence of many phenolic compounds determined by LC-MS/MS with var-ied identities and antioxidant characters generate interest in making this product a functional food.

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