scholarly journals Comparison of Sonication with Maceration on Antioxidant Potency of Anthocyanin and Karotenoid of Tamarillo (Solanum betaceaum Cav.)

2019 ◽  
Vol 38 (3) ◽  
pp. 304
Author(s):  
Gusti Ayu Kadek Diah Puspawati ◽  
Yustinus Marsono ◽  
Supriyadi Supriyadi ◽  
Ria Armunanto
Keyword(s):  
Antioxidant Activity ◽  
Electron Microscope ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant Potency ◽  
Cover Cell ◽  
Scanning Electron

Tamarillo is an underutilized fruit in Indonesia, despite the fact that it contains two pigments (anthocyanin and carotenoid) with different properties (polar and non polar). Besides, there is a scarce information about extraction of anthocyanin and carotenoid of Tamarillo using sonication extraction. This study was aimed to investigate the comparison of extraction methods of sonication with maceration on antioxidant potency of anthocyanin and carotenoid of Tamarillo. Two pigmen types (anthocyanin and carotenoid) were extracted using two different methods (sonication and maceration). The parameters of analysis were yield, antioxidant activity (DPPH) with IC50, Ferric Reducing Antioxidant Power (FRAP), anthocyanin total, carotenoid total, phenolic total and scanning electron microscope of cover cell of material. The antioxidant potencies for both anthocyanin and carotenoid by sonication method were higher than those of obtained by maceration method. The results showed that both sonication and maceration were suitable for extraction of anthocyanin and carotenoid from Tamarillo.

scholarly journals Total Phenolic, Total Flavonoids Content and Antioxidant Activity of Mangifera sp. Leaf Extracts

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Athilah Farhanah Ahmad Fuad ◽  
Afnani Alwi@Ali ◽  
Nurul Asma Hasliza Zulkifly ◽  
Noor Asidah Mohamed
Keyword(s):  
Antioxidant Activity ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Mangifera sp. is a versatile plant that was reported to have various bioactivities, however only the fruits have gain popularity due to it sweet flesh and been known worldwide. It has a potential source of flavonoids and carotenoids, which makes them a nutritious functional food to consume.  This study focused on determination of the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the Mangifera sp. leaves extract in different water extraction methods. The TPC and TFC was determined by using Folin-Ciocalteu method and aluminium chloride method respectively while antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. Soxhlet extraction (SXE) produced the highest extraction yield compared to microwave extraction (MWE).  MWE at 8 minutes extract showed the highest TPC (262.13±0.05 mg GAE/g). SXE showed the highest TFC (413.46±0.77 mg rutin/g). The highest antioxidant activity was recorded in MWE 8 minutes extract through DPPH and FRAP assays compared to other two MWE extract and SXE extract.

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 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 Changes of antioxidant activity in honey after heat treatment

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 601-606 ◽  
Author(s):  
G. Šarić ◽  
K. Marković ◽  
D. Vukičević ◽  
E. Lež ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Significant Difference ◽  
Acacia Honey ◽  
Different Temperatures ◽  
Ferric Reducing Antioxidant Power

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods &ndash; FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures &ndash; at 23&deg;C (room temperature) and after 5 min of heating at 95&deg;C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P &gt; 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P &lt; 0.05) was observed when using DPPH method in acacia honey.

scholarly journals From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 559 ◽  
Author(s):  
Bragueto Escher ◽  
Cardoso Borges ◽  
Sousa Santos ◽  
Mendanha Cruz ◽  
Boscacci Marques ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biological Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Calendula Officinalis ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Functional Analyses ◽  
Calendula Officinalis L

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

scholarly journals Antioxidant activity and polyphenol composition of Pistacia terebinthus fruit from Tessala (Western Algeria)

2021 ◽  
Vol 5 (11) ◽  
pp. 30-34
Author(s):  
Nazim Bellifa ◽  
Abdelhak Ismail Benhaddou ◽  
Houssem Eddine Ferkous ◽  
Mohammed Adil Selka ◽  
Houari Toumi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Scavenging Effect ◽  
Coffee Substitute ◽  
Ferric Reducing Antioxidant Power ◽  
Pistacia Terebinthus

Background: Consumption of traditional herbal beverages has been generally increased in the last decades, Terebinth coffee, known as ‘‘menengic coffee’’ in Turkish, is one of the most consumed herbal coffees in Turkey, turpentine tree is one of the components of the Mediterranean bush, particularly in Algeria, known as Betoum el Kiffan is largely used as food and in traditional medicine. Aims: In this study, Total phenol, flavonoid content, and antioxidant activity of three extracts of Pistacia trebinthus fruit growing in Algeria was measured using radical scavenging activity tests and metal-related tests including, ferric-reducing antioxidant power (FRAP). The chemical composition profile of the fruits and the coffee brands was identified by thin-layer chromatography, the effects of roasting method of this fruit was rivaled also. Materials and Methods: The total phenolic content of the extracts was determined using the Folin-Ciocalteu method. All extracts of the terebinth fruits and coffee brands displayed a high DPPH scavenging effect. Results: The results of the ferric-reducing antioxidant power show that the reduction capacity is proportional to the increase in the concentration of the samples. All the extracts of the plant exhibit antioxidant activities lower than those of the reference product besides the infusion extract of the P. terebinthus roasted coffee, which is the most active with an optical density of 1.68 nm at a concentration of 400 μg/mL. The chromatography results show that the various extracts of Pistacia terebinthus fruit carry a large number of polyphenols, in particular the carboxylic acids phenols. Conclusions: The plant can be considered as a coffee substitute and opens up promising avenues for the food and pharmaceutical industry in Algeria. Keywords: Antioxidant, Pistacia terebinthus, Coffee, FRAP, polyphenol.

scholarly journals PHYTOCHEMICAL SCREENING AND ANTIOXIDANT ACTIVITY OF Diospyros lotus L. FRUITS GROWN IN TURKEY

2020 ◽  
Vol 19 (2) ◽  
pp. 49-55
Author(s):  
Zehra Tuğba Murathan
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Diospyros Lotus ◽  
Ferric Reducing Antioxidant Power

The present study aimed to analyze total ascorbic acid content (TAC), total phenolic content (TPC), total flavonoid content (TFC), phenolic composition, fatty acid profiles, and antioxidant activity of Diospyros lotus L. fruits grown in Turkey. The TAC, TPC and TFC of D. lotus extracts were 13.9, 130.3, and 12.7 mg/100 g, respectively. Phenolic compounds, gallic acid, vanillic acid, caffeic acid, p-coumaric acid, trans-ferulic acid, sinapic acid, naringin, rutin trihydrate, resveratrol, ellagic acid, trans-cinnamic acid, and quercetin were identified in persimmon samples. The 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) – ABTS and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities and ferric reducing antioxidant power (FRAP) of fruit extracts were found to be 556.3 µmol/g, 69.6%, and 52.4%, respectively. Fructose was identified as the major sugar (371.01 mg/g), while sucrose was not detected. A total of 17 different fatty acids were identified. Most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acids (PUFA) were palmitic acid (19.66%), palmitoleic acid (13.28%), and linoleic (18.04%) and gamma-linolenic (11.66%) acids, respectively.

scholarly journals Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand

2021 ◽  
Vol 22 (9) ◽  
Author(s):  
THEERAPHAN CHUMROENPHAT ◽  
Surapon Saensouk ◽  
PIYAPORN SAENSOUK
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Abstract. Chumroenphat T, Saensouk S, Saensouk P. 2021. Chemical composition and antioxidant activity of three species of Cornukaempferia in Thailand. Biodiversitas 22: 4036-4044. Genus Cornukaempferia (Zingiberaceae) were used as medicinal plants in Thailand. Cornukaempferia has never been reported the chemical compounds and antioxidant activity before. This study was designed to identify the chemical composition and antioxidant activities in root, rhizome, stem, and leaves of Cornukaempferia aurantiflora, C. larsenii, and C. longipetiolata. DPPH scavenging activity and Ferric reducing antioxidant power (FRAP) assays assessed the chemical composition and antioxidant activity. The results showed that total phenolic content (TPC) and total flavonoid content (TFC) found different plant parts obtained in this study were in the order of root>rhizomes>leaves>?stems. The C. aurantiflora had a high TPC of 416.39 mg GAE/g dry weight, while individual phenolics, such as vanillic acid at 256.90 mg/g dry weight, showed high contents in the leaf part. For C. larsenii,  TFC and individual flavonoids, such as catechin, have high 62.52 and 56.47 mg/100g dry weight values in the roots, respectively. The antioxidant activities in different species of different plant parts (DPPH: root>leaves?> rhizomes?>?stems; FRAP: leaves?>root>?rhizomes?>?stems). The genus Cornukaempferia is a rich source of bioactive compounds and antioxidant activity. Therefore, the genus Cornukaempferia will be used as medicine and food to produce products with health benefits in the future.

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