scholarly journals THE IMPACTS OF FORMULATION AND STORAGE ON α-GLUCOSIDASE INHIBITORY ACTIVITY OF LEMONGRASS, GINGER, AND BLACK TEA FUNCTIONAL BEVERAGES

2021 ◽  
Vol 18 (1) ◽  
pp. 26-38
Author(s):  
Filiana Santoso ◽  
Jennifer Sunardi ◽  
Florence Ignatia ◽  
Maria Dewi Puspitasari Tirtaningtyas Gunawan-Puteri
Keyword(s):  
Ph Value ◽  
Synergistic Effects ◽  
Zingiber Officinale ◽  
Black Tea ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microbial Count ◽  
Sensory Acceptance ◽  
Functional Beverages

Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their α-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated using in vitro enzymatic assay, while sensory acceptance was tested using affective sensory tests. The evaluation of their aqueous extracts showed that dried lemongrass and ginger possessed higher extraction yield (3.4 %, 2.7 %, respectively), though not necessarily accompanied with a better AGI activity (IC50 24.50 mg/mL, IC50 16.61 mg/mL) than the fresh lemongrass and ginger (2.1 %, 1.8 %, IC50 17.93 mg/ml, IC50 >47.00 mg/mL, respectively). Meanwhile, the evaluation of the combined extract showed additive and synergistic effects. The extract combination formula was selected based on the sensory acceptance, resulting in the beverages containing 4.29 mg/mL of lemongrass, 0.71 mg/mL of ginger, and 1.05 mg/mL of black tea with a total phenolic content of 636.45 mg/L Gallic Acid Equivalent (GAE). The selected formula showed the stability of AGI activity andthe pH value at 4 °C were in accordance with the growth of microbial count that was lower than those stored at 25 °C in a 50-day period. Changes in color and oBrix value were not significantly observed in the samples stored at 25 °C and 4 °C. Lime juice was selected as the additional flavoring agent, which could increase both the palatability and AGI activity of the beverages.

scholarly journals Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5474 ◽  
Author(s):  
Chiara La Torre ◽  
Alessia Fazio ◽  
Paolino Caputo ◽  
Pierluigi Plastina ◽  
Maria Cristina Caroleo ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Ph Value ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Black Tea ◽  
In Vitro Models ◽  
Total Phenolic ◽  
Organoleptic Characteristics ◽  
Radical Scavenging Properties

Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL−1 to 202.9 ± 2.1 µg GAE mL−1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.

scholarly journals A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba

Marine Drugs ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 82 ◽  
Author(s):  
Li Zhou ◽  
Fu Yang ◽  
Minghao Zhang ◽  
Jikai Liu
Keyword(s):  
Oxidative Stability ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Euphausia Superba ◽  
Enzyme Concentration ◽  
Extraction Yield ◽  
Krill Oil ◽  
Tbars Values ◽  
Turbidity Increase

Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.

scholarly journals Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2917 ◽  
Author(s):  
Tao Tong ◽  
Ya-Juan Liu ◽  
Jinhong Kang ◽  
Cheng-Mei Zhang ◽  
Seong-Gook Kang
Keyword(s):  
Antioxidant Activities ◽  
Reducing Power ◽  
Black Tea ◽  
Chemical Components ◽  
Total Phenolic ◽  
Food Ingredient ◽  
Functional Activities ◽  
Overall Acceptability ◽  
High Level

In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT contained a high level of total phenolic compounds (102.98 mg gallic acid equivalents/g extract) and exhibited diverse antioxidant activities, such as scavenging of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl radicals, as well as reducing power. The total catechins in NFT were comparable to those of Lipton black tea (LBT), but lower than those of Boseong green tea (BGT) or Tieguanyin oolong tea (TOT). Among all catechins tested, epigallocatechin (EGC) and epigallocatechin-3-O-gallate (EGCG) were the predominant compounds in NFT. In particular, the contents of total theaflavins (TFs), theaflavin (TF), theaflavin-3-gallate (TF3G), and theaflavin-3’-gallate (TF3’G) in NFT were significantly higher than that of BGT, TOT, or LBT. NFT had the highest level of total essential amino acid and γ-aminobutyric acid (GABA) compared with BGT, TOT and LBT. Furthermore, the sensory evaluation results showed that NFT had satisfactory color, aroma, taste, and overall acceptability scores. Our results highlight the potential usefulness of this novel fermented tea as a nutraceutical food/ingredient with special functional activities.

scholarly journals Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production

2016 ◽  
Vol 76 (2) ◽  
pp. 428-434 ◽  
Author(s):  
L. E. A. Camargo ◽  
L. S. Pedroso ◽  
S. C. Vendrame ◽  
R. M. Mainardes ◽  
N. M. Khalil
Keyword(s):  
Antioxidant Activity ◽  
Camellia Sinensis ◽  
Hypochlorous Acid ◽  
Black Tea ◽  
Total Phenolic ◽  
Myeloperoxidase Activity ◽  
Conjugated Diene ◽  
Candida Spp ◽  
Anticandidal Activity

Abstract The antioxidant and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated. It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using DPPH and ABTS radicals, hypochlorous acid and superoxide anion scavenger assays, induced hemolysis, lipid peroxidation by conjugated diene formation and myeloperoxidase activity. Anticandidal activity was performed on three strains of Candida spp. The results showed that non-fermented teas have a higher concentration of phenolic compounds, and then presented the best inhibitory activity of AAPH-induced hemolysis, the best inhibition of conjugated diene formation and more pronounced antioxidant activity in all tests. The highest anticandidal activity was obtained from fermented tea, followed by non-fermented tea. These results indicate that the antioxidant activity demonstrated has no direct relation with the anticandidal activity.

scholarly journals Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 98-108 ◽  
Author(s):  
Aysun Yucetepe ◽  
Oznur Saroglu ◽  
Fatih Bildik ◽  
Beraat Ozcelik ◽  
Ceren Daskaya-Dikmen
Keyword(s):  
Spirulina Platensis ◽  
Phenolic Content ◽  
Protein Digestibility ◽  
Extraction Yield ◽  
Total Phenolic ◽  
In Vitro Protein Digestibility ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Vitro Protein

The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate.

scholarly journals Phytochemical and antimicrobial evaluation of methanolic extracts of selected Zingiberaceae taxa from Peren district, Nagaland, Northeast India

2017 ◽  
Vol 1 (4) ◽  
pp. 337-344
Author(s):  
Kizukala Jamir ◽  
Seshagirirao Kottapalli
Keyword(s):  
Radical Scavenging Activity ◽  
Curcuma Longa ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Zingiber Officinale ◽  
Antimicrobial Activities ◽  
Northeast India ◽  
Total Phenolic ◽  
Promising Source

Abstract The methanolic extract of ten Zingiberaceae taxa were evaluated for their phytochemical constituents, total phenolic and flavonoid contents along with in-vitro antioxidant and antimicrobial activities. Among the extracts, Kaempferia parviflora and Zingiber montanum were the most potent reducing agents, while Zingiber officinale exhibited strong free radical-scavenging activity. The high phenolic content observed in Z. montanum, Z. officinale and Curcuma longa may be attributed to the strong antioxidant activity. Furthermore, the extracts of C. longa, K. parviflora and Z. montanum effectively inhibite the growth of test pathogenic microbes. This study suggest that the ginger species are promising source of natural of antioxidant with strong antimicrobial properties.

scholarly journals Effects of in vitro simulated digestion on the antioxidant activity of different Camellia sinensis (L.) Kuntze leaves extracts

2021 ◽  
Author(s):  
Paolo Governa ◽  
Fabrizio Manetti ◽  
Elisabetta Miraldi ◽  
Marco Biagi
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Complex Mixture ◽  
Total Phenolic ◽  
Gastrointestinal Digestion ◽  
Oolong Tea ◽  
The Stability

AbstractThe stability of tea phenolic compounds is influenced by pH value and digestive processes. However, the complex mixture of constituents in tea may modulate the stability of these compounds during digestion. In this study, tea infusions obtained from green, black, and Oolong tea leaves were exposed to in vitro simulated gastrointestinal digestion, and the stability of ( +)-catechin, caffeine, (−)-epicatechin, epigallocatechin-3-gallate (EGCG), and gallic acid was compared to that of isolated compounds. Changes in antioxidant activity were also evaluated by means of DPPH assay and in a H2O2-induced in vitro oxidative stress model, using Caco-2 cells. The stability of teas antioxidant constituents was different when using teas extract, compared to the reference compound alone, with the total phenolic content being more stable in extracts containing them in higher amount. EGCG degradation correlated well with changes in the DPPH inhibition assay, confirming its pivotal role in the antioxidant activity of tea. Differently, the antioxidant effect in the in vitro cell-based model was much more related to the initial total phenolic content of the extracts, with green tea being more effective than black tea and Oolong tea. Moreover, the antioxidant activity of teas was strongly affected by gastrointestinal digestion. Taken together, these findings suggest a protective role of teas phytocomplex against gastrointestinal digestion of antioxidant constituents. In conclusion, the effect of gastrointestinal digestion on the antioxidant activity of tea should be taken into account, as this may be different from one extract to another and information on the stability of active constituents cannot be extrapolated from data obtained using single compounds.

scholarly journals Neuroprotective Potential of Tamarillo (Cyphomandra betacea) Epicarp Extracts Obtained by Sustainable Extraction Process

2021 ◽  
Vol 8 ◽  
Author(s):  
Zully Jimena Suárez-Montenegro ◽  
Diego Ballesteros-Vivas ◽  
Rocío Gallego ◽  
Alberto Valdés ◽  
Jose David Sánchez-Martínez ◽  
...  
Keyword(s):  
Cell Lines ◽  
Desirability Function ◽  
Neuroblastoma Cell ◽  
Extraction Yield ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Tropical Fruit ◽  
Cyphomandra Betacea ◽  
Total Carotenoid Content

Tamarillo (Cyphomandra betacea (Cav.) Sendt.), or tree tomato, is a tropical fruit from the Andean region of South America; it is highly rich in vitamins, minerals, and polyphenolic compounds. In this study, extracts from tamarillo epicarp (TE) were obtained by pressurized liquid extraction (PLE), and their in-vitro neuroprotective potential was assessed. A central composite design with response surface methodology was performed to optimize PLE as a function of solvent composition and temperature. Selected response variables were extraction yield, total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TCC), antioxidant (ABTS), and anti-inflammatory (LOX) activities, and anti-acetylcholinesterase (AChE) inhibitory capacity. According to the desirability function, the optimal conditions were 100% ethanol and 180°C with a 0.87 desirability value. Next, the anti-butyrylcholinesterase enzyme (BChE), reactive oxygen species (ROS), and reactive nitrogen species (RNS) inhibition as well as cytotoxicity in HK-2, THP-1 monocytes, and SH-5YSY neuroblastoma cell lines were studied for the TE extract obtained under optimized conditions. The optimum TE extract provided the following results: extraction yield (36.25%), TPC (92.09 mg GAE/g extract), TFC (4.4 mg QE/g extract), TCC (107.15 mg CE/g extract), antioxidant capacity (ABTS, IC50 = 6.33 mg/ml extract), LOX (IC50 = 48.3 mg/ml extract), and AChE (IC50 = 97.46 mg/ml extract), and showed no toxicity at concentration up to 120 μg/ml extract for all the tested cell lines. Finally, chemical characterization by liquid chromatography-tandem mass spectrometry (UHPLC-q-TOF-MS/MS) of the optimum TE extract exhibited an important presence of hydroxycinnamic acid derivatives and other phenolic acids as well as quercetin hexoside and rutin, as main metabolites responsible for the observed biological properties. All these results suggested that TE, which represents between 8 and 15% of the total fruit, could become a promising natural by-product with a potential “multitarget” activity against Alzheimer's disease.

scholarly journals Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

2020 ◽  
Vol 10 (14) ◽  
pp. 4987
Author(s):  
Elizabeth Contreras-López ◽  
Araceli Castañeda-Ovando ◽  
Judith Jaimez-Ordaz ◽  
Nelly del Socorro Cruz-Cansino ◽  
Luis Guillermo González-Olivares ◽  
...  
Keyword(s):  
Aqueous Media ◽  
Antioxidant Properties ◽  
Zingiber Officinale ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
In Vitro Bioaccessibility ◽  
Ultrasound Assisted

Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.

scholarly journals DEVELOPMENT OF HERBAL CAPSULES CONTAINING MULBERRY LEAF AND BLACK TEA EXTRACTS USING THE MODIFIED LIQUISOLID TECHNIQUES

2019 ◽  
pp. 25-31
Author(s):  
Kansuphak Noppharat ◽  
Napaphak Jaipakdee ◽  
Ekapol Limpongsa
Keyword(s):  
Colorimetric Assay ◽  
Black Tea ◽  
Alpha Amylase ◽  
Total Phenolic ◽  
Disintegration Time ◽  
Mulberry Leaf ◽  
Weight Variation ◽  
Tea Extract ◽  
Alpha Glucosidase

Objective: The objective of this study was to develop the capsules containing mulberry leaf extract (MLE) and black tea extract (BTE). Methods: MLE and BTE were prepared by maceration and determined for phytochemicals, in vitro alpha-amylase and alpha-glucosidase inhibitory activities using the enzymatic colorimetric assay. The granules of MLE and BTE were prepared by the application of liquisolid technique and evaluated for the flow properties. The selected granule formulation was filled into the hard gelatin capsule and evaluated for weight variation and disintegration. Results: The yields of MLE and BTE solid extracts were 8.12 and 4.23% w/w, respectively. Total phenolic and total flavonoid contents were 32.46±5.22 mg TAE/g DW and 44.03±3.37 mg QE/g DW for MLE and 244.66±23.28 mg TAE/g DW and 214.43±3.22 mg QE/g DW for BTE, respectively. The IC50 for alpha-amylase of MLE and BTE were 0.69±0.04 and 3.34±0.08 mg/ml, respectively; whereas those for alpha-glucosidase of MLE and BTE were 0.67±0.42 and 0.43±0.15 mg/ml, respectively. The granule prepared with MCC and silica at the ratio of 20:1 showed the highest flowability. The weight variation of the prepared MLE and BTE capsules was within the range of the limitation criteria of ±5%. The average disintegration time of capsules was 1.1±0.1 min. Conclusion: Herbal capsules of MLE and BTE were successfully prepared. The suitable carrier and coating were MCC and silica with a ratio of 20:1. This study revealed the potential application of liquisolid technique as a tool to produce a capsule of herbal crude extracts.

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