scholarly journals Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

2020 ◽  
Vol 7 ◽  
Author(s):  
Millicent G. Managa ◽  
Jerry Shai ◽  
Anh Dao Thi Phan ◽  
Yasmina Sultanbawa ◽  
Dharini Sivakumar
Keyword(s):  
Phenolic Compounds ◽  
Chinese Cabbage ◽  
Antioxidant Property ◽  
Positive Control ◽  
Leafy Vegetables ◽  
Synthetic Compound ◽  
Antioxidant Power ◽  
Glucosidase Activity ◽  
Sinapoyl Malate

Different household cooking techniques (boiling, steaming, stir frying, and microwave) were tested on the changes of targeted phenolic compounds, antioxidant property (ferric reducing-antioxidant power (FRAP) activity), α-glucosidase activity, antinutritive compounds, and sensory properties in commonly consumed traditional leafy vegetables in Southern Africa, the non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) and African nightshade (Solanum retroflexum Dun). Stir frying increased kaempferol-3-O-hydroxyferuloyl-trihexoside, kaempferol-dihexoside, sinapoyl malate, rutin, and isorhamnetin-O-dihexoside in Chinese cabbage leaves, followed by steaming. Similarly, stir frying increased kaempferol-3-O-rutinoside, chlorogenic acid, caffeoylmalic acid, and quercetin-3-O-xylosyl-rutinoside in nightshade, followed by steaming. Biomarkers, sinapoyl malate (Chinese cabbage) and caffeoylmalic acid (nightshade), separated the stir frying from the other cooking techniques. Steaming and stir-frying techniques significantly increased the FRAP activity; whereas boiling and microwaving reduced the tannin, oxalate, and phytate contents in both leafy vegetables and steroidal saponins in nightshade. Stir-fried nightshade leaf extract showed the most effective inhibition against α-glucosidase activity, with an IC50 of 26.4 μg ml−1, which was higher than acarbose, a synthetic compound (positive control; IC50 69.83 μg ml−1). Sensory panelists preferred the stir-fried Chinese cabbage and nightshade leaves, followed by steamed, microwaved, and boiled vegetables.

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 Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 174
Author(s):  
Hefei Zhao ◽  
Roberto J. Avena-Bustillos ◽  
Selina C. Wang
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
The United States ◽  
Total Phenolic ◽  
Olive Pomace ◽  
Antioxidant Power ◽  
Practical Applications ◽  
Crude Extracts

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.

scholarly journals EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS

2019 ◽  
Vol 7 (6) ◽  
pp. 27-36
Author(s):  
D. Amirtham ◽  
J. Aswini Nivedida ◽  
K. Dhivya ◽  
S. Ganapathy ◽  
C. Indurani
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Ethanolic Extract ◽  
Antioxidant Property ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Green Leafy Vegetables ◽  
Total Antioxidant ◽  
Indigenous Plant

Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.

scholarly journals Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) tea

2020 ◽  
Vol 4 (4) ◽  
pp. 193-201
Author(s):  
Bei Liu ◽  
Qingqing Xu ◽  
Yujing Sun
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Antioxidant Property ◽  
Lycium Barbarum ◽  
Antioxidant Power ◽  
Goji Berry ◽  
Good Habit

Abstract Goji berry tea, a traditional herbal tea, is the main ate mode of goji berry in Asia, yet few studies in comparison with red goji berry tea and black goji berry tea are carried out. This study investigated the effects of water temperature and soak time on the colour, phytochemicals, and the antioxidant capacity [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the ferric-reducing antioxidant power (FRAP)] of two goji berry tea. A comparison of the bioactive compounds and antioxidant activities between black and red goji berry tea was conducted. Results showed that both red and black goji berry tea were rich in phytochemicals, giving high antioxidant ability. The levels of bioactive compounds and the antioxidant activity of the two goji berry tea increased as the increases in soak temperature and time. Black goji berry tea had higher phytochemicals and antioxidant property than those of red goji berry tea. Infused at 100° water for the same time, the levels of total polysaccharides (150 mg/100 ml), total polyphenols (238 mg/ml), and antioxidant capacity (550 μmol/100 ml) of black goji berry tea were 3.5, 2, and 5 times higher, respectively, in comparison with red goji berry tea. The results of this study demonstrate that hot drink of goji berry in China is a good habit and black goji berry tea may be a better choice.

scholarly journals Comparative Study of Synthesis, Structural and Antioxidant Activity In Vitro of Some New Carboxylic α,α-diaminodiesters Derivatives

2021 ◽  
Vol 2 (3) ◽  
pp. 6-13
Author(s):  
Oumaima Karai ◽  
Sara Hajib ◽  
Serigne Abdou Khadir Fall ◽  
Salaheddine Boukhssas ◽  
Khadim Dioukhane ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Reducing Power ◽  
2D Nmr ◽  
Positive Control ◽  
Alkylation Reaction ◽  
X Ray Diffraction ◽  
2D Nmr Spectroscopy ◽  
Antioxidant Power ◽  
Chemical Structures

Considering the richness of heterocyclic chemistry, and the diversity of applications it possesses, in the present work we were interested in preparing new polyfunctional α,α-diaminodiesters derived from glycine, via the N-alkylation reaction of methyl 2-azido-2-benzamidoacetate with a series of heterocyclic and non-heterocyclic carboxylic aminoesters, using different bases. The structures of the synthesized molecules were characterized by 1D and 2D NMR spectroscopy, mass spectrometry (MS-ESI) and elemental analysis. Two compounds from this series were isolated as single crystals and their chemical structures were determined by X-ray diffraction. The antioxidant effect of the synthesized compounds was tested in vitro using the free radical scavenging power (DPPH) and reducing power (FRAP) tests. The results show that the different extracts tested have a relatively high antioxidant power compared to the positive control considered, especially for the compound methyl 2-benzamido-2-(2-methoxy-2-oxo-1-phenylethyl)amino)acetate, which showed a very strong antiradical power and reducing power.

scholarly journals Antioxidant Effects of Protocatechuic Acid and Protocatechuic Aldehyde: Old Wine in a New Bottle

2021 ◽  
Vol 2021 ◽  
pp. 1-19
Author(s):  
Shijun Zhang ◽  
Zhibo Gai ◽  
Ting Gui ◽  
Juanli Chen ◽  
Qingfa Chen ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Protocatechuic Acid ◽  
Therapeutic Potential ◽  
Antioxidant Property ◽  
Biological Properties ◽  
Structural Variations ◽  
Beneficial Effects ◽  
Protocatechuic Aldehyde

Phenolic compounds are naturally present as secondary metabolites in plant-based sources such as fruits, vegetables, and spices. They have received considerable attention for their antioxidant, anti-inflammatory, and anti-carcinogenic properties for protection against many chronic disorders such as neurodegenerative diseases, diabetes, cardiovascular diseases, and cancer. They are categorized into various groups based on their chemical structure and include phenolic acids, flavonoids, curcumins, tannins, and quinolones. Their structural variations contribute to their specific beneficial effects on human health. The antioxidant property of phenolic compounds protects against oxidative stress by up-regulation of endogenous antioxidants, scavenging free radicals, and anti-apoptotic activity. Protocatechuic acid (PCA; 3,4-dihydroxy benzoic acid) and protocatechuic aldehyde (PAL; 3,4-dihydroxybenzaldehyde) are naturally occurring polyphenols found in vegetables, fruits, and herbs. PCA and PAL are the primary metabolites of anthocyanins and proanthocyanidins, which have been shown to possess pharmacological actions including antioxidant activity in vitro and in vivo. This review aims to explore the therapeutic potential of PCA and PAL by comprehensively summarizing their pharmacological properties reported to date, with an emphasis on their mechanisms of action and biological properties.

HPLC phenolic fingerprinting, antioxidant and anti-phosphodiesterase-5 properties of Rauwolfia vomitoria extract

2019 ◽  
Vol 30 (5) ◽  
Author(s):  
Ganiyu Oboh ◽  
Adeniyi A. Adebayo ◽  
Ayokunle O. Ademosun
Keyword(s):  
Oxidative Stress ◽  
Vascular Dysfunction ◽  
Radical Scavenging ◽  
Antioxidant Property ◽  
Dependent Manner ◽  
Antioxidant Power ◽  
Phosphodiesterase 5 ◽  
Rauwolfia Vomitoria ◽  
And Oxidative Stress

Abstract Background In Nigerian traditional medicine, Rauwolfia vomitoria has been reported to be useful in the management of various human diseases, but there is no relevant information to substantiate its involvement in managing diseases arising from vascular dysfunction and oxidative stress. However, this study sought to investigate the antioxidant property of R. vomitoria and its effect on phophodiesterase-5 activity in vitro. Methods The antioxidant property was assessed through ferric-reducing antioxidant power (FRAP), copper chelation, and ABTS radical-scavenging activity. In addition, the effect of R. vomitoria on phosphodiesterase-5 (PDE-5) activity was assessed in vitro. Furthermore, analysis of phenolic compounds present in R. vomitoria was carried out using high-performance liquid chromatography (HPLC). Results The findings in this study revealed that R. vomitoria inhibited PDE-5 in a dose-dependent manner (IC50 = 252.42 μg/mL). Furthermore, the antioxidant activity of R. vomitoria was established through FRAP (19.68 mg AAE/g), ABTS radical-scavenging ability (74.25 mmol TEAC/g), and Cu2+-chelating ability (IC50 = 0.13 mg/mL). Conclusions The antioxidant property of R. vomitoria and its inhibitory effect on PDE-5 could be useful in the management of diseases arising from vascular dysfunction and oxidative stress.

scholarly journals Evaluation of In vitro Antioxidant and Qualitative Phytochemical Analysis of Methanol Leaf Extract of Fadogia cienkowskii Scheinf Fam. Rubiaceae

2021 ◽  
pp. 17-23
Author(s):  
Vincent O. Chukwube ◽  
Elejeje O. Okonta ◽  
Christopher O. Ezugwu ◽  
Uchenna E. Odoh
Keyword(s):  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Antioxidant Property ◽  
Phytochemical Analysis ◽  
Maximal Effect ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Percentage Yield ◽  
Ferric Reducing Antioxidant Power

Aim: Fadogia cienkowskii Scheinf has been used in ethno medicine for the treatment of pyrexia, convulsion in children, inflammation and malaria. The aim of this work is to ascertain the presence of some phytochemicals in the leaf of Fadogia cienkowskii Scheinf and to investigate the antioxidant property of the methanol leaf extract of the plant.  Study Design: This work was designed to investigate the presence of some phytochemicals in the plant and to further evaluate the antioxidant property of the methanol leaf extract of the plant using three models. Methodology: The pulverized leaves (1 kg) was extracted with 5.0 L of 95% methanol employing cold maceration technique. The extract obtained was dried using rotatory evaporator.     Qualitative and quantitative phytochemical evaluations were carried out using standard methods. Antioxidant capacity was investigated using 2,2 diphenyl-1- picrylhydrazyl, ferric reducing antioxidant power and total antioxidant capacity models.    Results: The percentage yield of extract is 20%. Flavonoids, saponins, tannins, glycosides, terpenoids, alkaloids and steroids were present in the extract. Total phenol concentration was 0.55+ 0.13 ug/ml. The amount of flavonoid was 3.28+0.01 g by gravimetry with sample weight of 5+0.02 gm. The antioxidant activity of the plant methanol leaf extract showed maximal effect as demonstrated by its EC 50 of 3.811+0.03 ug/ml compared with the ascorbic acid standard 4.989+0.02 ug/ml using DPPH method. This result was validated by the FRAP and TAC models.  Conclusion: The presence of polyphenolic biomolecular compounds in the extract confirms the use of the plant in Ethnomedicine.

scholarly journals Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1601
Author(s):  
Sandra N. Jimenez-Garcia ◽  
Moisés A. Vazquez-Cruz ◽  
Xóchitl S. Ramirez-Gomez ◽  
Vicente Beltran-Campos ◽  
Luis M. Contreras-Medina ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Enzymatic Activity ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Microwave Drying ◽  
Drying Methods ◽  
Antioxidant Power ◽  
Cold Temperatures

Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2′-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry.

scholarly journals EVALUATION OF IN VITRO- ANTI-OXIDANT POTENTIAL OF AQUEOUS ROOT EXTRACT OF CLERODENDRUM SERRATUM L.

2017 ◽  
Vol 10 (4) ◽  
pp. 402
Author(s):  
Raj Kumar Tiwari ◽  
Udayabanu Malairaman ◽  
Silpi Chanda
Keyword(s):  
Radical Scavenging ◽  
Reducing Power ◽  
Antioxidant Property ◽  
Root Extract ◽  
Antioxidant Power ◽  
Ic50 Values ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging ◽  
Aqueous Root Extract

Objective: The intent  of this report  was to investigate the effect of aqueous root extract of Clerodendrum serratum L. for antioxidant activity using divergent models viz. DPPH scavenging assay, Superoxide scavenging assay and Ferric Reducing Antioxidant Power (FRAP) assay.Materials and Methods: The root of C. serratum was extracted using water. The yield of aqueous extract was 10%w/w. The outcome was examined statistically by the regression method.Results and discussions: The IC50 values are 85.43 µg/ml and 107.59 µg/ml for DPPH radical scavenging and Superoxide scavenging assay respectively whereas  FRAP showed significant reducing power activity with increased concentration of sample. The pilot study showed, a significant correlation existed between concentrations of the extract and percentage engrossment of free radicals.Conclusion: The antioxidant property may be corresponding to the polyphenols and flavonoids adjacent in the extract. These results clearly revealed that C. serratum might be effective against diseases analogous with free radical mediated. Keywords Clerodendrum serratum, DPPH, Superoxide, FRAP, Rutin, Antioxidant

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