scholarly journals LC-ESI/QTOF-MS Profiling of Chicory and Lucerne Polyphenols and Their Antioxidant Activities

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 932
Author(s):  
Yasir Iqbal ◽  
Eric N. Ponnampalam ◽  
Hafiz A. R. Suleria ◽  
Jeremy J. Cottrell ◽  
Frank R. Dunshea
Keyword(s):  
Phenolic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Oh Radical ◽  
Scavenging Activity ◽  
Plant Materials ◽  
Antioxidant Power ◽  
Animal Feeds

Chicory and lucerne are used as specialised forages in sheep or dairy production systems in some parts of the world. Recently, these plants are gaining attention as raw materials in the search for natural antioxidants for use in animal feeds, human foods and nutraceutical formulations. The antioxidant potential of these plants is credited to polyphenols, a subgroup of phytochemicals. Therefore, phenolic characterisation is an essential step before their use as ingredients in animal feeds, human food or nutraceutical preparations. In this study, we performed qualitative and quantitative analysis of polyphenols in chicory and lucerne. Profiling of polyphenols from chicory and lucerne was performed by LC-ESI/QTOF-MS with a total of 80 phenolic compounds identified in chicory and lucerne. The quantification of polyphenols was achieved by high performance liquid chromatography, coupled with a photo diode array (HPLC-PDA). Chicoric acid was the major phenolic acid found in chicory, with the highest concentration (1692.33 ± 0.04 µg/g DW) among all the polyphenols quantified in this study. 2-hydroxybenzoic acid was the major phenolic acid found in lucerne, with the highest concentration of 1440.64 ± 0.04 µg/g DW. Total phenolic, flavonoids and total tannin contents were measured, and the antioxidant potential was determined by 2,2-Diphenyl-1-picrylhydrazyl, Ferric Reducing Antioxidant Power, 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid, Hydroxyl (OH−) Radical Scavenging Activity, Chelating Ability of Ferrous Ion (Fe+2) and Reducing Power (RPA) assays. Both chicory (8.04 ± 0.33 mg AAE/g DW) and lucerne (11.29 ± 0.25 mg AAE/g DW) showed high values for Hydroxyl (OH−) Radical Scavenging Activity. The current study allowed us to draw a profile of polyphenols from chicory and lucerne. They provided a molecular fingerprint useful for the application of these plant materials in human foods, animal feeds and pharmaceutical formulations.

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

scholarly journals Antioxidant and beta-Galactosidase Inhibitory Studies of Methanolic Extract of Juniperus Phoenicea and Calicotome Villosa from Jordan

2021 ◽  
Author(s):  
Ahmed Al-Mustafa ◽  
Mohammad Al-Tawarah ◽  
Mohammed Sharif Al-Sheraideh ◽  
Fatima Attia Al-Zahrany
Keyword(s):  
Thermodynamic Parameters ◽  
Thermal Inactivation ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Dry Extract ◽  
Phenolic Contents ◽  
Juniperus Phoenicea

Abstract Background: We investigated Juniperus Phoenicea (J. Phoenicea) and Calicotome Villosa (C. Villosa) from Jordan for phenolic contents, antioxidant, anti β-Galactosidase activities, in an attempt to rationalize its use in lactose metabolism disorders. The kinetic parameters of leave extracts, galactose, glucose, fructose and acarbose were evaluated. Also, the thermodynamic parameters of the enzyme thermal inactivation were determined. Methods: JP and cv crude methanolic extracts were evaluated for 1,1-diphenyl,2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP). Further, β-Galactosidase inhibitory activities were performed using O-nitrophenyl-beta-D-galactopyranoside as substrate. Moreover, total phenolic contents, flavonoids and flavonols of plants extracts were determined and expressed in mg of gallic acid equivalent (mg GAE/g dry extract) or rutin equivalent per gram of dry extract (mg RE/g dry extract).Results: Phytochemical screening of the crude extract of J. Phoenicea and C. Villosa leaves contained phenols, alkaloids, flavonoids, terpenoids, anthraquinones and glycosides. J. Phoenicea exhibited high flavonoids and flavonols contents than C. Villosa but both J. Phoenicea and C. Villosa contained high phenolic and showed concentration dependent DPPH scavenging activity, with J. Phoenicea (IC50 =11.1 μg/ml), C. Villosa (IC50 =15.6 μg/ml), respectively. According to FRAP assay, the antioxidant power activity of plants extracts was concentrations dependent. The β-galactosidase % inhibition was increased as the concentration of of J. phoenicea, C. villosa and rutin increased. The mode of inhibition of β-galactosidase by J. phoenicea (IC50= 65 µg/ml) and C. villosa (IC50= 700 µg/ml) extracts was non-competitive and mixed-inhibition, respectively. Also, rutin was affected in a competitive (IC50 = 75 µg/ml) inhibition. β-galactosidase half-life was 108 min at 55°C, thermodynamic parameters revealed an activation energy of 208.88 kJ mol-1 and the inactivation kinetic follows a first-order reaction with k-values ranges between 0.0862 and 0.0023 min-1. The enzyme showing a decreasing trend of enthalpy of denaturation (∆H°) as temperature increase but value of free energy of thermal denaturation (∆G°) for β-galactosidase was decreased with increasing in temperature. The calculated entropy of inactivation (∆S°) at each temperature showed positive values, which means there are no significant processes of aggregation.Conclusions: J.phoenicea and C.villosa have inhibiting effect on β-galactosidase activity. Thermodynamic approach shows an enzyme stable and suggests that inactivation mechanism is based on molecular structural changes.

scholarly journals In vitro assessment of the protection from oxidative stress by various fractions of Artemisia incisa Pamp.

2011 ◽  
Vol 76 (10) ◽  
pp. 1379-1386
Author(s):  
A Aziz-Ur-Rehman ◽  
Sehrish Gulzar ◽  
Muhammad Abbasi ◽  
Tayyaba Shahzadi ◽  
Tauheeda Riaz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Aqueous Fraction ◽  
Antioxidant Power ◽  
Ic50 Value

The methanolic extract of Artemisia incisa Pamp. was dissolved in distilled water and successively partitioned with n-hexane, chloroform, ethyl acetate and n-butanol. The antioxidant potential of all these fractions and remaining aqueous fraction was evaluated by four methods, i.e., the scavenging activity of the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), the total antioxidant activity, the ferric reducing antioxidant power (FRAP) assay and the ferric thiocyanate assay. In addition, the total phenolics was determined. The obtained results revealed that among the studied fractions the ethyl acetate soluble fraction showed the most potent DPPH-radical scavenging activity with an IC50 value of 5.3 ? 0.71 ?g mL-1, which is even more effective than the standard antioxidant butylated hydroxytoluene (BHT) (IC50 value 0f 12.1? 0.92 ?g mL-1). The ethyl acetate fraction also showed the highest FRAP value (3677.13 ? 27.1 ?g TE mL-1), inhibition of lipid peroxidation (60.93 ? 0.84 % at 500 ?g mL-1) and total phenolic content (95.5 ? 0.05 ?g GAE g-1) as compared to other fractions. However, the remaining aqueous fraction was found to posses the highest antioxidant activity of all the fractions.

scholarly journals Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Sathsara T. Deyalage ◽  
Indira Wickramasinghe ◽  
Nimesha Amarasinghe ◽  
Gayan Thilakarathna
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Thermal Treatments ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Green Leafy Vegetables ◽  
Ferric Reducing Antioxidant Power

Green leafy vegetables (GLVs) are abundant in bioactive compounds and constitute a crucial part of a balanced diet. Sri Lankan green leafy vegetables which are edible and available for consumption have not been thoroughly investigated, whilst their consumption can deflate the risk of arising several degenerative diseases, such as cancer and cardiovascular diseases. The present study was aimed at evaluating the antioxidant capacities of the leafy vegetables, Gymnema lactiferum (Kurignan), Wattakaka volubilis (Aguna), and Argyreia populifolia (Girithilla), with different thermal treatments (70°C, 120°C, and 170°C) which are used in domestic cooking processes. Heat treatments significantly affect the antioxidant capacity and polyphenolic content of most vegetables analyzed, either increasing or decreasing the concentration of these compounds. In the presence of thermal treatments, Gymnema lactiferum (14.52-20.28 mg GAE/g DW) and Wattakaka volubilis (19.75-27.13 mg GAE/g DW) showed a significantly higher ( p < 0.05 ) total phenolic content. The temperature treatment did not alter the ABTS radical scavenging activity in Gymnema lactiferum. In contrast, an increment of ferric reducing antioxidant power (41.26-54.85 mg TE/g DW) and DPPH radical scavenging activity (0.11-0.26 mg TE/g DW) was observed. Wattakaka volubilis treated at 170°C appeared to have a significantly higher amount ( 104.93 ± 1.41   mg TE/g DW) of ferric reducing antioxidant power compared to its raw form. All cooking processes with their corresponding thermal treatments caused a significantly lower ( p < 0 ) amount of antioxidant capacity in Argyreia populifolia.

scholarly journals Effect of grinding and extraction conditions on the determination of antioxidant activity and phenolic acids in barley

2021 ◽  
Author(s):  
Bing Zhou ◽  
Zhao Jin ◽  
Paul B. Schwarz ◽  
Yin Li
Keyword(s):  
Phenolic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Scavenging

AbstractIn the present study, the objective was to evaluate the effects of barley kernel size, grind level, and extract solvent on the antioxidant activities associated with total phenolic content and phenolic acid compositions. Three barley varieties (Kindred, Azure, and Tradition), were used and the results showed that with the exception of superoxide anion radical scavenging activity, thin kernel size fraction (2.0 mm) showed much higher antioxidant activities and total phenolic content than those in the 2.4 mm and 2.8 mm fractions when averaged across barley cultivar, grind level, and extract solvent. A similar trend was found for individual phenolic acid compositions among kernel sizes. Simple correlation analysis revealed that total phenolic content showed strong correlation with DPPH· scavenging activity, ABTS + scavenging activity, and reducing power. Generally, fine grind and 80% acetone extract showed averaged highest values in antioxidant activities, total phenolic content, and individual phenolic acid compositions. Stepwise linear regression showed that extract solvent was the most important factor for DPPH· scavenging activity, ABTS + scavenging activity, reducing power, and iron chelating activity. The sum of syringic acid and caffeic acid exhibited a dominant role in explaining the major variation in antioxidant activities except for superoxide anion radical scavenging activity.

Investigation of Active Components and Antioxidant Activities in Peel and Pulp Extracts of Citrus Reticulata Blanco cv. Suavissima Fruit

2011 ◽  
Vol 343-344 ◽  
pp. 1098-1102 ◽  
Author(s):  
Xiang Tao Chen ◽  
Dong Qing Jiang ◽  
Fang Fang Chen ◽  
Ke Yuan
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Citrus Reticulata ◽  
Scavenging Activity ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Citrus Reticulata Blanco

Citrus. reticulata Blanco cv. Suavissima friut has long been regarded as a food and medicinal plant. We investigated the antioxidant activity of the ethanol extract of peel and pulp part of fruit growned in Zhejiang Province, PR. China by several in-vitro systems of assay, namely DPPH radical-scavenging activity, ABTS.+ radical-scavenging activity, ferric reducing antioxidant power (FRAP) assay. Total phenolic content was measured by Folin-Ciocalteu reagent. The total flavonoids contents were measured using a modified colorimetric method.The extracts of different samples were found to have different levels of antioxidant activity in the systems tested. Ethanol extracts of the fruit showed stronger antioxidant activities compared with those of the commercial compound (Trolox). The results suggest that Citrus. reticulata Blanco cv. Suavissima friut can be a good source of natural antioxidant.

scholarly journals Variation in Phytochemical, Antioxidant and Volatile Composition of Pomelo Fruit (Citrus grandis (L.) Osbeck) during Seasonal Growth and Development

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1941
Author(s):  
Arun Kumar Gupta ◽  
Subhamoy Dhua ◽  
Partha Pratim Sahu ◽  
Giulia Abate ◽  
Poonam Mishra ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Different Parts

Citrus fruits exhibit a high level of different phytoconstituents, of which the changes in the different parts of the fruit during ripening have not been thoroughly studied yet. Thus, in this study, we have investigated how different parts of pomelo fruit (Citrus grandis L.) are modified throughout the development of two consecutive growing seasons. In detail, the main phytochemical compounds, such as total phenolic content, total flavonoid content, antioxidant capacity, DPPH free radical scavenging activity, Ferric reducing antioxidant power (FRAP), and naringin and tannin content, were analyzed. A systematic metabolism of these compounds was found during the development of the fruit, but some pomelo tissues showed a fluctuating trend, suggesting a dependence on the different growing season. Focusing on the tissue distribution of these compounds, the fruit membrane contained the highest level of total phenolic and flavonoid content; fruit flavedo displayed the highest antioxidant capacities and FRAP activities, whereas maximum accumulation of naringin was noticed in fruit albedo. Instead, the highest DPPH free radical scavenging activity and tannin contents were found in the pomelo juice. Regarding the distribution of compounds, a possible bias pattern for the accumulation of those compounds has been noticed throughout the fruit development. From the GC-MS analysis, a total of 111 compounds were identified, where 91 compounds were common in both seasons. Overall, these results could be useful for the food processing industry as guidelines for excellent quality foods and for introducing health-beneficial products and components into our daily diets.

scholarly journals Effectiveness of Solvent Extraction on Phytochemicals and Antioxidant Activities from Fresh and Dried Wheatgrass

2021 ◽  
pp. 1-10
Author(s):  
Towkir Ahmed Ove ◽  
Anwara Akter Khatun ◽  
Said Bin Saifullah ◽  
Maruf Ahmed
Keyword(s):  
Solvent Extraction ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Chlorophyll Contents ◽  
Methanolic Extracts ◽  
Ferric Reducing Antioxidant Power

Aims: This study was intended to investigate and quantify the phytochemicals and the antioxidant activities of fresh and powdered wheatgrass. Study Design:  The experiment was performed by solvent extraction technique for determining the phytochemicals of wheatgrass samples. Place and Duration of Study: The study was conducted at the Food engineering laboratory in Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh between June 2018 and December 2018. Methodology: Fresh and powdered wheatgrass were used for the experiment. Methanol and ethanol solutions were separately utilized, in an attempt to assume the efficient solvent for extraction. UV-Vis spectrophotometric methods were employed in general throughout the study. Total phenolic contents (TPC), total flavonoid contents (TFC), DPPH scavenging activity, ferric reducing antioxidant power (FRAP) and the total chlorophyll contents of both solvent extracts were analyzed. Results: Phytochemicals and antioxidant activity were found lower in both solvent extracts of powdered wheatgrass than fresh leaves. Phenolic content and Chlorophyll were significantly (P < 0.05) higher in fresh samples (extracts). Due to heating, a significant decrease was observed in the DPPH radical scavenging activity of powdered extracts. Ferric Reducing Antioxidant Power (FRAP) was significantly (P < 0.05) higher in methanolic extracts than in ethanolic extracts. No significant (P > 0.05) difference was observed in total flavonoids contents. Conclusion: These findings endorsed that both solvents demonstrate competitive potentials to extract bioactive compounds from wheatgrass and its derivatives and hence can be chosen specifically according to the components.

scholarly journals Evaluation of byproducts from the wine-making industry by identification of bioactive compounds

2019 ◽  
Vol 12 ◽  
pp. 04007
Author(s):  
C.E. Luchian ◽  
E.C. Scutaraşu ◽  
L.C. Colibaba ◽  
V.V. Cotea ◽  
L. Vlase ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wine Production ◽  
Antioxidant Power ◽  
Positive Correlation

Byproducts obtained after wine production constitute an important source for the extraction of antioxidant compounds. Phenolic compounds showed a wide spectrum of biological actions for the human health, often associated with neuroprotective, cardioprotective, antimicrobial and other health-related effects. The aim of the present study was to determine the phenolic compounds content and antioxidant activity of grape marc from selected grapes from Iaşi vineyard. The total phenolic content of the extracts was measured using the Folin-Ciocâlteu method, with some modifications. The DPPH (2,2-diphenyl-1-picrylhydrazyl) assay was used to evaluate radical scavenging activity, by bleaching of purple methanolic solution of the stable radical. All extracts were able to reduce DPPH radical with different degrees of scavenging activity. The highest radical scavenging activity was determined for the extract obtained from Merlot and Fetească Neagră (98.142 μg/mL, and 115.78 μg/mL respectively), with positive correlation between scavenging activity on DPPH and total phenolic content. The total phenolic content varied among the analysed extracts, with a higher concentration in extracts obtained from Merlot, Fetească Neagră and Traminer rosé (2.42 GAE/mL, 1.45 GAE/mL and 1.24 GAE/mL respectively), followed by Sauvignon Blanc and Muscat Ottonel extracts with comparable amounts. The FRAP (ferric reducing antioxidant power) method relies on the color change of a complex with Fe+3 ion of the 2,4,6-tri(2-pyridyl) – 1,3,5-triazine (TPTZ) radical due to the reduction of the ferric ion to the ferrous iron (Fe+2) in this complex. The highest radical scavenging activity was determined in the extract obtained from Merlot and Fetească Neagră (1164.22 μM Trolox/100 mL and 782.09 μM Trolox/100 mL respectively), a positive correlation between scavenging activity determined by FRAP method and total phenolic content being observed.Statistical analysis showed a close relationship between content of phenolic compounds and antioxidant capacity, the marc of Merlot and Fetească Neagră had the highest contents of anthocyanins. The results suggested that grape pomace may be exploited as antioxindant source.

scholarly journals Free radical-scavenging activity of sequential leaf extracts of Embothrium coccineum

2015 ◽  
Vol 10 (1) ◽  
Author(s):  
Miguel Leyton ◽  
Marco Mellado ◽  
Carlo Jara ◽  
Iván Montenegro ◽  
Sebastian González ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Cell Viability ◽  
Dermal Fibroblast ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Scavenging Activity ◽  
Leaf Extracts ◽  
Growth Inhibition Assay ◽  
Antioxidant Power

AbstractThe aim of this study was to evaluate the influence of phenolic, flavonoid, and anthraquinones from sequential extracts (n-hexane, dichloromethane, ethyl acetate, and ethanol) of Embothrium coccineum leaves on the antioxidant capacity, cell viability, and toxicity of the same, in order to find possible sources for novel antioxidants for food and pharmaceutical formulations. Antioxidant potential of sequential extracts was analyzed by five different assays: 2,2-diphenyl-1- picrylhydrazyl radical scavenging activity assay (DPPH), hydrogen peroxide scavenging activity (H2O2), oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP), and total reactive antioxidant potential (TRAP). An in vitro growth inhibition assay was performed using sulphorhodamine dye to quantify cell viability, while an in vivo brine shrimp lethality test was used to quantify toxicity. The dichloromethane extract has a greater efficiency in scavenging free radicals, combined with low toxicity, and no effect exhibited on healthy cells, compared to observations for the other extracts tested. Further research is in progress to identify and separate the active compounds of active extracts and investigate the protective effect of extracts on human dermal fibroblast injury induced by hydrogen peroxide.

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