scholarly journals Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 668
Author(s):  
Monika Przeor ◽  
Ewa Flaczyk ◽  
Dominik Kmiecik ◽  
Maciej S. Buchowski ◽  
Halina Staniek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Radical Scavenging ◽  
Morus Alba ◽  
Scavenging Capacity ◽  
Fiber Fractions ◽  
High Antioxidant Activity ◽  
Traditional Processing

This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1–4 h at 32–35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity.

scholarly journals Evaluation of the Antioxidant Activity of Ficus Racemosa Plant Extracts From North-Western District of Bangladesh

2014 ◽  
Vol 8 ◽  
pp. 93-99 ◽  
Author(s):  
Johora Sultana ◽  
AS Kabir ◽  
Md Abdul Hakim ◽  
M Abdullah ◽  
N Islam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Stem Bark ◽  
Bark Extract ◽  
Scavenging Capacity ◽  
Ic50 Value ◽  
High Antioxidant Activity ◽  
Ficus Racemosa ◽  
Dried Extract

Antioxidant is a new hype in naturopathy and at present it has huge demand in cosmetic, nutritional supplementation and pharmacological industry. It reduces cell damages caused by free-radical which are responsible for various ailment like ageing, cancer, coronary heart disease, diabetes mellitus, neurodegenerative disorders, atherosclerosis, cataracts and inflammation. At present any comprehensive data on the antioxidant content and extent of their activity of the indigenous medicinal plants of Bangladesh is not available. Therefore, here antioxidant activity of a popular medicinal plant - Ficus racemosa was determined. Methanolic extract was prepared from the leaf and stem bark of F. racemosa. Their total phenolics and free radical scavenging capacity was determined using folin-ciocalteu reagent (FCR) assay and DPPD-radical scavenging assay respectively. Stem bark and leaves of F. racemosa contains 242.97 and 235.45 mg of GAE / gm of dried extract of phenolics respectively. Current studies also show that F. racemosa barks contain a high antioxidant activity. IC50 value of bark extract was found to be 19?g/ml which is even better that of the standard BHT. Therefore, present studies suggest that F. racemosa bark has a huge potential in terms of commercial use as source of antioxidant. DOI: http://dx.doi.org/10.3329/jles.v8i0.20152 J. Life Earth Sci., Vol. 8: 93-99, 2013

scholarly journals Bioactive compounds in wines produced in a new area for vitiviniculture in Brazil

2019 ◽  
Vol 35 (5) ◽  
Author(s):  
Ana Carolina Vilas Boas ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Paôla De Castro Henrique ◽  
Giuliano Elias Pereira ◽  
Luiz Carlos Oliveira de Lima
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Minas Gerais ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Sauvignon Blanc ◽  
Minas Gerais State

Wines are known for its high content of bioactive compounds that can be influenced by the region and climate where the grapes are produced. New regions of production are normally developed using techniques and standards for other traditional regions, but is important to characterize the wine profile, which is different according to the terroir, and can be important for future geographic indications. The aim of this study was to evaluate color, antioxidant activity, anthocyanin content and phenolic compounds profile in wines produced in Minas Gerais State, Brazil. Wines were produced in different wineries of the same region using the varieties Syrah, Merlot, Cabernet Sauvignon, Cabernet Franc (red), Chardonnay and Sauvignon Blanc (white) and Syrah (rose), from municipalities of Cordislândia, Boa Esperança and Três Corações, located in the south of Minas Gerais State, Brazil. Wines produced in Minas Gerais State presented contents of t-resveratrol, total phenolics, anthocyanins, flavonols, flavanols and phenolic acids consistent to the contents observed in wines from traditional regions of production. However, the terroir and the grape variety can result in a differentiation of compounds observed in wines. Syrah red wines produced in Boa Esperança stood out with higher amounts of anthocyanins (24.29 mg L-1), phenolic acids (123,19 mg L-1 ) and flavonols (35.55 mg L-1), when compared to wines from the same variety from other municipalities and other evaluated red wines. Sauvignon Blanc wines from Boa Esperança presented higher contents of phenolic acids and total flavonols, when compared to wines of the same variety produced in Cordislândia. Chardonay wines presented higher total phenolics content, when compared to ohther evaluated white wines.  Rose wine produced in the South of Minas Gerais presented the phenolic acids content of 36,33 mg L-1 and total flavonols content of 29,7 mg L-1. The highest antioxidant activity using the DPPH method, (% of free radicals scavenging - FRS) was observed for Syrah wines from Três Corações, (75.37%), but not different from Cabernet Sauvignon wines from Cordislândia (72.50%), values that can be correlated with the largest content of phenolics observed in wines as phenolic compounds (3009 mg L-1). No differences were observed in the contents of the antioxidant activity of white wines. This results indicate that the studied wines present the necessary nutritional and beneficial characteristics to compete in the supply of bioactive compounds during consumption, when compared to wines produced in traditional and different regions in Brazil and other countries.  

scholarly journals Phenolic acids and antioxidant activity of wheat species: a review

2017 ◽  
Vol 63 (3) ◽  
pp. 92-101 ◽  
Author(s):  
Ľudmila Leváková ◽  
Magdaléna Lacko-Bartošová
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Health Benefits ◽  
Plant Secondary Metabolites ◽  
Whole Grain ◽  
Positive Effects ◽  
Lack Of Information ◽  
High Antioxidant Activity ◽  
Vegetables And Fruits

Abstract Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

scholarly journals Evaluation of the Composition of Bioactive Compounds and Antioxidant Activity in Fourteen Apricot Varieties of North India

2017 ◽  
Vol 9 (5) ◽  
pp. 66 ◽  
Author(s):  
Sajad Mohd Wani ◽  
Peerzada Rashid Hussain ◽  
Farooq Ahmad Masoodi ◽  
Mukhtar Ahmad ◽  
Touseef Ahmad Wani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
North India ◽  
Dpph Assay ◽  
Total Carotenoids ◽  
First Time

Variation in the content of bioactive compounds and antioxidant activity was evaluated in fourteen apricot varieties grown in north India. In the present study, the bioactive composition of apricot varieties of north Indian Kashmir was assessed by HPLC-MS/MS and their contribution towards free radical scavenging was assessed using DPPH, FRAP and ABTS assays. Studies revealed that content of bioactive compounds in apricot varieties was found to vary significantly (p ≤ 0.05) among cultivars. Content of total phenols was significantly (p ≤ 0.05) higher in Rakausilk variety (72.5±3.12 mg/100 g GAE) followed by Viva-gold (71.2±2.11 mg/100 g GAE) and Rakhchekarpo (69.6±1.65 mg/100 g GAE). Halman apricots exhibited the highest content of total carotenoids (12.2±2.13 mg/100 g) followed by Nugget (10.5±1.11 mg/100 g). HPLC analysis of apricot samples revealed the presence of fifteen phenolic acids in Halman, Venatchaa, Rakausilk and New Castle varieties; nine phenolic acid in Rakchekarpo and Sterling apricots; twelve phenolic acids in Shakanda, Nugget, Shakarpara and CITH-1 varieties; fourteen phenolic acid in Viva gold and Turkey varieties; seven phenolic acid in Khante and nineteen phenolic acids in CITH-2 apricots. Strong correlation existed between total phenolics and antioxidant activity for DPPH assay (r = 0.91) and ABTS radical inhibition (r = 0.86) while as moderate correlation existed for FRAP (r = 0.76). For DPPH and FRAP assays; EC50 values among apricot varieties were significantly (p ≤ 0.05) lower in Rakausilk (69.2, 123.6 mg/ml) followed by Viva Gold (74.3, 129.5 mg/ml) and Rakhchekarpo (77.4, 132.4 mg/ml). For ABTS.+ inhibition the EC50 values among apricot varieties were in the order of EC50(Rakausilk) < EC50(Khante) < EC50(Viva Gold). The present study reported the first time presence of p-coumaric acid-O-hexoside, isorhamnetin-O-glucouronide, Kaempferol-3-O-acetylhexoside, quercetin-3-O-rhamnoside, sinapic acid-O- hexoside, apigenin-7-O-glucoside, vitexin and luteolin-7-O-rutinoside compounds in apricot varieties of north India.

scholarly journals Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction

2019 ◽  
Vol 11 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Luciana Carolina Bauer ◽  
Ellen Cristina Quirino Lacerda ◽  
Leandro Soares Santos ◽  
Sibelli Passini Barbosa Ferrão ◽  
Rafael da Costa Ilhéu Fontan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Babassu Oil ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Consumer Population

Background:The investigation of new sources of raw materials and the knowledge of the composition of the food is fundamental for the evaluation of their potential and the availability of nutrients for the consumer population.Objective:This work aimed to deepen the knowledge about the crude oil of babassu fruit obtained by two different methods of extraction, cold pressing and extraction by cooking the fruit almond.Method:Total phenolic compounds contents and antioxidant activity were determined by ferric reducing antioxidant potential assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay. By liquid chromatography, the content of different bioactive compounds was determined. Data was submitted to Analysis of Variance (ANOVA) and compared by f test (p <0.05).Results:The results showed that for most of the bioactive compounds there was no difference between the two types of babassu oil. For those compounds where the oils differed, the virgin oil had about three times the content of the extra-virgin oil. In addition, the antioxidant activity was higher for the oil extracted by cooking of the babassu mass, ranging from approximately 2.5 times higher up to 19.2 times higher than the antioxidant activity of the babassu oil extracted by pressing.Conclusion:The process of extraction by cooking the almond mass can incorporate a larger number of bioactive components and improve the antioxidant activity of the virgin babassu oil. However, the extraction method does not influence the content of tocopherols of distinct types of babassu oil.

scholarly journals Antioxidant activity and polyphenol profile of Vranac red wines from Balkan region

2016 ◽  
Vol 70 (3) ◽  
pp. 265-275 ◽  
Author(s):  
Milan Mitic ◽  
Danijela Kostic ◽  
Aleksandra Pavlovic ◽  
Ruzica Micic ◽  
Branka Stojanovic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Total Phenolics ◽  
Radical Scavenging ◽  
Red Wines ◽  
Balkan Region ◽  
High Antioxidant Activity ◽  
Total Polyphenolic Content ◽  
Polyphenol Profile ◽  
Radical Scavenging Properties

The objective of the present study was to investigate the correlation between the radical-scavenging properties (measured by evaluating the quenching of the stable 2,2-diphenyl-1-picrylhydrazil radical) of Serbian, Macedonian and Montenegran red wine Vranac of different geographical origins, and their contents of total phenolics, total flavonoids and polyphenol profile. All tested Vranac wines samples showed a high antioxidant activity ranging from 13.00 to 15.02 mmol/L, while the total polyphenolic content was between 3478.70 and 3935.19 mg/L. The predominant anthocyanin was malvidin-3-glucoside (179.04-281.31 mg/L), predominant flavonol was quercetin-3-glucoronide (5.88-11.78 mg/L), predominant flavan-3-ol was catechin (24.43 - 76.78 mg/L) and predominant hydroxicinnamic acid was t-caftaric acid (13.46-38.56 mg/L). Generally, red wines Vranac produced from Balkan regions are a rich source of phenolics, which the evident antioxidant capacity showed.

scholarly journals Structure-activity relationship and MM2 energy minimized conformational analysis of quercetin and its derivatives in the DPPH• radical scavenging capacity

BIBECHANA ◽  
2020 ◽  
Vol 17 ◽  
pp. 20-27
Author(s):  
Gan B Bajracharya ◽  
Mohan Paudel ◽  
Rajendra K. C. ◽  
Sajan L. Shyaula
Keyword(s):  
Antioxidant Activity ◽  
Methyl Ether ◽  
Radical Scavenging ◽  
Structure Activity Relationship ◽  
Activity Relationship ◽  
Dihedral Angles ◽  
Structure Activity ◽  
Scavenging Capacity ◽  
Ic50 Values ◽  
High Antioxidant Activity

Antioxidant activity of quercetin (1) and its derivatives (2-15) was evaluated by using DPPH assay and IC50 values were calculated. Dihedral angles α of C3-C2-C1’-C6’ chain and β of O1-C2-C-1’-C2’ chain between AC and B rings of these flavones were determined by using MM2 energy minimized structures. Structure-activity relationship study revealed that quercetin (1), quercetin-5-methyl ether (2), quercetin-3’-methyl ether (3) and quercetin-3’,5-dimethyl ether (4) displaying a high antioxidant activity (IC50 = 47.20-119.27 μM) possess similar dihedral angles (α 11.1-11.5º and β 6.3-6.6º). Mono- and/or di-methoxy substituent(s) at 3’ and 5 positions of the flavone are most suitable for the preservation of the antioxidant capacity while retaining conformational geometry. BIBECHANA 17 (2020) 19-26

Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying

2019 ◽  
Vol 15 (2) ◽  
pp. 156-164 ◽  
Author(s):  
Reza Farahmandfar ◽  
Maryam Asnaashari ◽  
Yegane Asadi ◽  
Batool Beyranvand
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Sunflower Oil ◽  
Radical Scavenging ◽  
Stability Index ◽  
Acid Value ◽  
Extraction Methods ◽  
Oil Stability Index ◽  
Matricaria Recutita

Background: It is important to study about the use of natural antioxidants as alternatives to synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity of Matricaria recutita. Methods: Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20 and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid value (AV). Results: The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 &#181;g &#945; - tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract) of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound was the highest radical scavenging ability. Conclusion: Result indicated both ultrasound and maceration extracts could increase the oil oxidative stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound had a better effect on stabilizing of sunflower oil during frying.

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.

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