scholarly journals Effect of Organic Fertilizers on Antioxidant Activity and Bioactive Compounds of Fenugreek Seeds in Intercropped Systems with Buckwheat

Agronomy ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 367 ◽  
Author(s):  
Aliyeh Salehi ◽  
Sina Fallah ◽  
Karin Zitterl-Eglseer ◽  
Hans-Peter Kaul ◽  
Ali Abbasi Surki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Organic Fertilizer ◽  
Organic Fertilizers ◽  
Total Phenolic ◽  
Broiler Litter ◽  
Antioxidant Power ◽  
Fenugreek Seeds

Antioxidants and flavonoids are beneficial compounds used in the pharmaceutical and food industries that are derived from natural sources. A two-year field experiment was undertaken to investigate the effect of agricultural management practices on the trigonelline content, antioxidant activity measured with DPPH (2,2-Diphenyl-1-Picrylhydrazyl) and FRAP (Fe+++-Reduction, Ferric reducing antioxidant power), total phenolic content, total flavonoids content, and specific flavonoid contents of fenugreek seeds. The treatments examined were sole fenugreek (Sole F) and three intercropping ratios with buckwheat (B) (F:B = 2:1, 1:1, and 1:2), each with three types of fertilizer (chemical fertilizer, integrated fertilizer, and broiler litter). The highest trigonelline content of fenugreek seeds was obtained in F:B = 2:1 fertilized with broiler litter. Compared to Sole F, the fenugreek seeds harvested in the intercropped treatments had higher antioxidant activity, total phenolic content, vitexin, isovitexin, orientin, and isoorientin. The treatment F:B = 2:1 enhanced the antioxidant activity and the content of bioactive compounds. Overall, the addition of organic manure to fenugreek seeds was highly effective at promoting all compounds analyzed in both the sole and the intercrop systems. Our study found that harvested fenugreek seeds from plants that were intercropped with buckwheat and with the application of organic fertilizer enhanced the seed content of antioxidants and flavonoids.

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves

2021 ◽  
Vol 21 (02) ◽  
pp. 17477-17491
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Upland Rice ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Surface Areas ◽  
Young Leaves

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar ‘Damgatondam’, which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spreading them out in a thin layer, pan-roasted at 70°C for 30 min, and finally dried at 70°C for 90 min. They were either kept as pieces of leaves or ground into a powder, and both were used for brewing tea by infusion in water at 4oC, room temperature (about 25oC), for 1, 3, 5, 7, 9, 11, or 15 h and brewing at 70oC or 98oC for 1, 3, 5, 7, 9, 11 or 15 min. Directly after brewing, the tea was stored at -25oC awaiting analysis. Each sample was analyzed for total phenolic content (TPC) and for antioxidant activity, by ferric reducing antioxidant power (FRAP), 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulphonic acid) (ABTS) assays. Results showed that tea brewed from ground leaves had higher antioxidant activity than tea brewed from ungrounded leaves. The highest level of extraction was at 98oC for 15 min, where the TPC was 62.79 mg GAE/100g, antioxidant activity was 278.04 for DPPH, 195.38 for ABTS and 1150.13 mg TE/100g for FRAP. Samples extracted at 4oC or room temperature also had high levels of TPC and antioxidant activity with the maximum extraction at room temperature for 15 h; where TPC was 46.76 mg GAE/100g, and antioxidant activities were 152.72 for DPPH, 140.42 for ABTS and 950.32 mg TE/100 g for FRAP. Therefore, the level of extraction for tea brewed in all four conditions depended on both temperature and brewing time. Also, extraction of high levels of bioactive compounds depended on large surface areas of the leaves being in contact with water.

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 Antioxidant Activities and Total Phenolics of Acacia Honey

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S245-S247 ◽  
Author(s):  
M. Krpan ◽  
K. Marković ◽  
G. Šarić ◽  
B. Skoko ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Optical Rotation ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Acacia Honey

The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxidant power (FRAP) method. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant power of acacia honey.

scholarly journals Bioactive compounds content and total antioxidant activity of two savoy cabbages

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 549-554 ◽  
Author(s):  
M.A. Fernández-León ◽  
M. Lozano ◽  
D. González ◽  
M.C. Ayuso ◽  
M.F. Fernández-León
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
In Vitro Antioxidant Activity

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 &micro;mol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity. &nbsp;

scholarly journals Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

2018 ◽  
Vol 46 (1) ◽  
pp. 134-137 ◽  
Author(s):  
Sina COSMULESCU ◽  
Ion TRANDAFIR ◽  
Violeta NOUR ◽  
Gheorghe ACHIM ◽  
Mihai BOTU ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Ripening Stage ◽  
Total Flavonoids Content ◽  
Ziziphus Jujuba

Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100 g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human’s healthy eating.

Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

2020 ◽  
Author(s):  
Catherine Nabbala ◽  
Wunwisa Krasaekoopt
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Coating Materials ◽  
Antioxidant Power ◽  
Thunbergia Laurifolia

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.

scholarly journals Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate

2016 ◽  
Vol 6 (4) ◽  
pp. 219 ◽  
Author(s):  
Sunisa Siripongvutikorn ◽  
Rungtip Rattanapon ◽  
Worapong Usawakesmanee ◽  
Chakree Thongraung
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Nutritional Value ◽  
Phenolic Content ◽  
Protein Hydrolysate ◽  
Total Phenolic ◽  
Fish Protein ◽  
Seed Vigour ◽  
Fish Protein Hydrolysate

Background:  Wheatgrass (Triticum aestivum L.) is worldwide consumed and has been used for health benefit or functional or nutraceutical food while ricegrass (Oryza sativa L.) is still not well documented, which is also in the grass family (Poaceae) as wheatgrass and it is also produced with aged around 8-10 d which similar to wheatgrass production. Moreover, priming is a process for enhancing seed vigour properties and improving bioactive compounds. Utilization of fish protein hydrolysate (FPH) for liquid fertilizer is more interesting in order to increasing of nutritional value and bioactive compounds as well as antioxidant activity of many plants.Objective: To investigate the nutritional value and bioactivity of ricegrass as affected of priming process with fish protein hydrolysate.Methods: The Chainat 1 rice seeds were soaked with FPH at 0, 5, 10, 15 and 20 ppm at a ratio of rice seed to FPH as 1:5 and grown for 7 d, thereafter, the ricegrass were determined seed vigour properties, nutritional value and bioactive compounds such as chlorophyll, carotenoids, total phenolic and phytic acid. The ricegrass was extracted with water at a ratio 1:2 (ricegrass : water), then homogenized and centrifuged at 10000xg for 20 min. The thereafter, the supernatant was brought to freeze dry. The freeze-dried powder was dissolved in distilled water and brought to measure total phenolic content by Folin-Ciocalteu method. Antioxidant activities were determined by 3 assays as ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical (ABTS) methodsResults: The results showed that FPH at 10 ppm significantly improved (p<0.05) seed vigour properties including germination percentage, germination rate, height and fresh weight and nutritional values such as ash, protein, fat and carbohydrate. In addition, bioactive compounds including chlorophyll a and b, total chlorophyll and carotenoid content in ricegrass primed with 10 ppm FPH were higher than control. Phytic acid content in ricegrass primed with FPH at 5 and 10 ppm but not 15 and 20 ppm was lower than control. The ricegrass primed with FPH at 10 ppm yielded highest total phenolic content. Though, ABTS activity was not highest in rice primed with FPH at 10 ppm, DPPH and FRAP assays were highest.Conclusion: The ricegrass primed with FPH was significant improved seed vigour properties, nutritional value, bioactive compounds and antioxidant activity. The appropriate of FPH priming for ricegrass was 10 ppm because it could improve seed vigour, nutritional value and bioactive compounds including chlorophyll, carotenoid, total phenolic content and antioxidant activity determined as FRAP, DPPH and ABTS and reduce the anti-nutrient compounds as phytic acid.Keywords: Ricegrass, Fish protein hydrolysate, Nutritional value, Bioactive compound, Antioxidant

scholarly journals Chemical composition and antioxidant activity of geopropolis produced by Melipona fasciculata (Meliponinae) in flooded fields and cerrado areas of Maranhão State, northeastern Brazil

2016 ◽  
Vol 46 (3) ◽  
pp. 315-322 ◽  
Author(s):  
Marisa Cristina Aranha BATISTA ◽  
Bruno Vinicius de Barros ABREU ◽  
Richard Pereira DUTRA ◽  
Mayara Soares CUNHA ◽  
Flavia Maria Mendonça do AMARAL ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Gallic Acid ◽  
Phenolic Acids ◽  
Ellagic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Northeastern Brazil ◽  
Total Phenolic ◽  
Antioxidant Power

ABSTRACT Geopropolis, a mixture of plant resin, wax, soil and salivary secretion, is produced by the stingless bee Melipona fasciculata. This aim of this study was to investigate the chemical composition and antioxidant activity of geopropolis collected from beehives in two phytogeographical regions, flooded fields and cerrado, in the municipalities of Palmeirândia and Fernando Falcão, Maranhão State, northeastern Brazil. The geopropolis compounds were identified by gas chromatography-mass spectrometry (GC/MS). Additionally, total phenolic content was determined with the Folin−Ciocalteu reagent and antioxidant activity was evaluated in vitro by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. The four geopropolis samples varied in terms of total phenolic content and antioxidant activity and the highest values were observed for geopropolis from Fernando Falcão. Triterpenes such as cycloartane, ursane and oleanane and phenolic acids (protocatechuic acid and gallic acid) were identified in the geopropolis from Palmeirândia, while the phenolic acids, gallic and ellagic acid were the main compounds in geopropolis from Fernando Falcão. The antioxidant property of geopropolis is due to its high total phenolic content and predominance of gallic acid and ellagic acid. The results showed that the plant resources in two phytogeographical regions of Maranhão used by bees for the production of geopropolis contribute to the chemical composition and bioactivity of this product.

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