scholarly journals Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey

2020 ◽  
Vol 40 (suppl 2) ◽  
pp. 512-520
Author(s):  
Hacer Eksi KARAAGAC ◽  
Yasemin ŞAHAN
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenol ◽  
Ribes Spp

scholarly journals Changes in essential oil compositions, total phenol, flavonoids and antioxidant capacity of Achillea millefolium at different growth stages

2020 ◽  
Vol 152 ◽  
pp. 112570 ◽  
Author(s):  
Nasrin Farhadi ◽  
Khyrollah Babaei ◽  
Sara Farsaraei ◽  
Mohammad Moghaddam ◽  
Abdollah Ghasemi Pirbalouti
Keyword(s):  
Essential Oil ◽  
Antioxidant Capacity ◽  
Total Phenol ◽  
Achillea Millefolium ◽  
Growth Stages ◽  
Different Growth Stages

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

Antioxidant capacity and total phenol content of beech ( Fagus sylvatica L.) bark extracts

2015 ◽  
Vol 77 ◽  
pp. 375-381 ◽  
Author(s):  
Tamás Hofmann ◽  
Esztella Nebehaj ◽  
Éva Stefanovits-Bányai ◽  
Levente Albert
Keyword(s):  
Antioxidant Capacity ◽  
Fagus Sylvatica ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Fagus Sylvatica L

scholarly journals Antioxidants and Radical Scavenging Activities of Nigerian Soybeans (Glycine max (L.) Merr.)

2019 ◽  
pp. 1-8
Author(s):  
J. Olawuni Idowu ◽  
A. David Oyinade ◽  
S. Bamidele Funminiyi ◽  
E. Ogundepo Gbenga
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Ferrous Ion ◽  
Antioxidant Assays ◽  
Ic50 Value ◽  
Total Antioxidant ◽  
Chelating Ability

Aim: To evaluated the antioxidant and radical scavenging ability of three different accessions (TGx-1835-10E, TGx-1987-62F and TGx 1951-3F) of soybean. Study Design: In vitro evaluation of antioxidant assays: Total phenol, Total flavonoid, Total antioxidant capacity, Ferric reducing antioxidant capacity, Cupric reducing antioxidant capacity, Ferrous Ion-chelating Ability, 2, 2-Diphenyl-2-Picryl-Hydrazyl (DPPH) and Nitric oxide (NO) radical scavenging activities. Place and Duration: Department of Biochemistry, Obafemi Awolowo University, Ile-Ife, Nigeria (August–December, 2016). Methodology: Hydroalcoholic crude extracts of TGx-1835-10E, TGx-1987-62F and TGx 1951-3F were obtained through soxhlet apparatus using 80% methanol and concentrated in a rotary evaporator at 4°C. The crude extract was then subjected to different  antioxidant assays (Total phenol, Total flavonoid, Total antioxidant capacity, Ferric reducing antioxidant capacity, Cupric reducing antioxidant capacity, Ferrous Ion-chelating Ability , DPPH and NO radical scavenging activities.) following standard procedures. Results: The results shows that TGx 1951-3F elicited the highest DPPH and NO radical scavenging activity with IC50 value of 2.61± 0.02 mg/ml and 2.58 ± 0.02 mg/ml, compared to TGx-1835-10E and TGx-1987-62F. Similarly, Ferrous Ion-chelating Ability (FIC) of TGx 1951-3F was higher with IC50 value of 1.38 ± 0.07 mg/ml, compared to TGx-1835-10E and TGx-1987-62F with an IC50 of 1.86 ± 0.16 and 2.07 ± 0.16 mg/ml. The reducing power of the three accessions expressed in terms of ascorbic acid equivalent tested using FRAP, TAC and CUPRAC assays showed that TGx 1951-3F has highest antioxidant activity follow by TGx-1835-10E and TGx-1987-62F. This same trend was also observed in antioxidant constituent present in the samples as TGx-1951-3F has higher phenolic and flavonoid content compared to TGx-1835-10E and TGx-1987-62F. Conclusion: The result of this present study revealed that Accession TGx 1951-3F elicit the highest antioxidant potential nevertheless, accessions TGx-1835-10E and TGx-1987-62F also contain significant amounts of flavonoids and phenolic compounds. Consequently, the plant seeds might be an important source of natural antioxidant, and helpful in prevention and management of various diseases associated with oxidative stress.

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