scholarly journals Use of a Zwitterionic Surfactant to Improve the Biofunctional Properties of Wool Dyed with an Onion (Allium cepa L.) Skin Extract

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1055
Author(s):  
Chiara Puri ◽  
Lucia Pucciarini ◽  
Matteo Tiecco ◽  
Virginia Brighenti ◽  
Claudia Volpi ◽  
...  
Keyword(s):  
Preliminary Investigation ◽  
Antioxidant Properties ◽  
Raw 264.7 Cells ◽  
Total Phenol Content ◽  
Skin Extract ◽  
Dyeing Process ◽  
Allium Cepa L ◽  
Total Antioxidant ◽  
Water Ph ◽  
Monomeric And Aggregated Forms

To improve the loadability and antioxidant properties of wool impregnated with onion skin extract, the introduction of SB3-14 surfactant in the dyeing process was evaluated. A preliminary investigation on the surfactant–quercetin interaction indicated that the optimal conditions for dye solubility, stability, and surfactant affinity require double-distilled water (pH = 5.5) as a medium and SB3-14 in a concentration above the c.m.c. (2.5 × 10−3 M). The absorption profile of textiles showed the flavonoid absorption band (390 nm) and a bathochromic feature (510 nm), suggesting flavonoid aggregates. The higher absorbance for the sample dyed with SB3-14 indicated greater dye uptake, which was further confirmed by HPLC analysis. The Folin–Ciocalteu method was applied to evaluate the total phenol content (TPC) released from the treated wool, while the assays FRAP, DPPH, ABTS, and ORAC were applied to evaluate the corresponding total antioxidant activity (TAC). Higher TPCs (about 20%) and TACs (5–55%) were measured with SB3-14, highlighting textiles with improved biofunctional properties. Spectrophotometric analyses were also performed with an artificial sweat. The potential cytotoxic effect of SB3-14 in both monomeric and aggregated forms, cell viability, and induction of apoptosis were evaluated in RAW 264.7 cells. These analyses revealed that SB3-14 is safe at concentrations below the c.m.c.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

scholarly journals Anti-Inflammatory and Antioxidant Effects of Soroseris hirsuta Extract by regulating iNOS/NF-κB and NRF2/HO-1 Pathways in Murine Macrophage RAW 264.7 Cells

2021 ◽  
Vol 11 (10) ◽  
pp. 4711
Author(s):  
Woo Jin Lee ◽  
Wan Yi Li ◽  
Sang Woo Lee ◽  
Sung Keun Jung
Keyword(s):  
Nitric Oxide ◽  
Nuclear Translocation ◽  
Antioxidant Properties ◽  
Raw 264.7 Cells ◽  
Heme Oxygenase 1 ◽  
Raw 264.7 ◽  
Related Factor ◽  
Iκb Kinase ◽  
Anti Inflammatory ◽  
Antioxidant Effects

Until now, the physiological effects of Soroseris hirsuta were primarily unknown. Here we have evaluated the anti-inflammatory and antioxidant effects of Soroseris hirsuta extract (SHE) on lipopolysaccharide (LPS)-activated murine macrophages RAW 264.7 cells. SHE inhibited nitric oxide expression and inducible nitric oxide synthase expression in RAW 264.7 cells treated with LPS. Moreover, SHE suppressed LPS-induced phosphorylation of IκB kinase, inhibitor of kappa B, p65, p38, and c-JUN N-terminal kinase. Western blot and immunofluorescence analyses showed that SHE suppressed p65 nuclear translocation induced by LPS. Furthermore, SHE inhibited the reactive oxygen species in LPS-treated RAW 264.7 cells. SHE significantly increased heme oxygenase-1 expression and the nuclear translocation of nuclear factor erythroid 2-related factor 2. SHE suppressed LPS-induced interleukin-1β mRNA expression in RAW 264.7 cells. Thus, SHE is a promising nutraceutical as it displays anti-inflammatory and antioxidant properties.

Protective effects of resveratrol against X-ray irradiation by regulating antioxidant defense system

2018 ◽  
Vol 53 (4) ◽  
pp. 293-298
Author(s):  
S. Salehi ◽  
MR. Bayatiani ◽  
P. Yaghmaei ◽  
S. Rajabi ◽  
MT. Goodarzi ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Antioxidant Defense System ◽  
The Body ◽  
Male Rat ◽  
Protective Effects ◽  
Control Groups ◽  
Sod Activity ◽  
X Ray ◽  
Total Antioxidant ◽  
Ethanol Ethanol

Ionizing radiation interacts with biomolecules to produce free radicals, which can damage all components of the cell. The aim of this study was to evaluate the protective effects of different doses of resveratrol against X-ray-induced damage in male rat. The animals were divided into five groups, each composed of six rats: two groups as control groups received saline or ethanol (ethanol in saline, 25%, V/V as a vehicle). Two groups received resveratrol (5 and 10 mg/kg.bwt) for 30 days before X-ray exposure. One group received X-ray. The rats were sacrificed 24 h after the last exposure, blood samples were collected and serum level of malondialdehyde (MDA), total antioxidant capacity (TAC), and the activities of superoxide dismutase (SOD) and catalase (CAT) were measured by spectrophotometric method. X-ray irradiation significantly increased the levels of MDA and decreased TAC as well as SOD activity as compared with control groups. Furthermore, resveratrol pretreatment led to remarkable decrease in MDA concentration and increase in the activities of SOD and CAT as well as TAC compared to those of controls. Our results revealed antioxidant properties of resveratrol and suggest it as a potent radioprotector to ameliorate X-irradiation induced damage in the body.

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 175 ◽  
Author(s):  
Mohammad Hossain ◽  
Justine Lebelle ◽  
Rares Birsan ◽  
Dilip Rai
Keyword(s):  
Antioxidant Capacity ◽  
Flash Chromatography ◽  
Total Phenol Content ◽  
Antioxidant Power ◽  
Onion Extract ◽  
Antioxidant Capacities ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Quercetin Glycoside ◽  
Quercetin Aglycone

The present study extensively fractionated crude red onion extract in order to identify the polyphenols which contributed most in the total antioxidant capacity of the onion extract using a flash chromatography system. The flash separations produced 70 fractions which were tested for their total phenol content, total flavonoid content, and antioxidant capacities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Out of these 70 fractions, four fractions which were representatives of the four major peaks of the flash chromatograms, were further analysed for their constituent polyphenols using liquid chromatography tandem mass spectrometry (LC-MS/MS). The main contributor of onion antioxidant capacity is quercetin glycoside followed by quercetin aglycone although quercetin aglycone had higher antioxidant capacity than its glycosidic counterparts. High abundance of quercetin glycosides such as quercetin-3,4′-diglucoside and quercetin-4′-glucoside had compensated for their relatively low antioxidant capacities. A Higher degree of glycosylation resulted in lower antioxidant capacity. The fractionation approach also contributed in enrichment of the onion antioxidant polyphenols. A >9 folds enrichment was possible by discarding the early fractions (fractions 1–15) which contained the main bulk of the extracts, predominantly sugars.

scholarly journals Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

2020 ◽  
Vol 20 (8) ◽  
pp. 583-592
Author(s):  
Siddegowda Gopalapura Shivanne Gowda ◽  
Bhaskar Narayan ◽  
Shubha Gopal
Keyword(s):  
Labeo Rohita ◽  
Antioxidant Properties ◽  
Plate Count ◽  
Enzymatic Production ◽  
Fermentation Method ◽  
Surface Method ◽  
Fermentative Production ◽  
Total Antioxidant ◽  
Reducing Potential

Sauce was produced from Rohu (Labeo rohita) by enzymatic and fermentatively under conditions optimized by response surface method. Salt (20% w/w) and commercial papain (3% w/w) were employed for enzymatic production; while, salt (25%, w/w), sugar (7.5%, w/w) and lactic culture (10%, w/v; Pediococcus pentosaceus FSBP4-40) were used in case of fermentative production. Total antioxidant activity (as ascorbic acid, µg/ml), 2,2`-diphenyl-1-picryl-hydrazyl (DPPH, %) and 2,2`- azinobis-3-ethylbenzothizoline-6 sulphonate (ABTS; %) scavenging activities of fermented sauce samples were higher at 3441±60, 49.57±1.7 and 99.0±0.3, respectively; as compared to enzyme treated samples which showed 803±13, 28.60±1.1 and 78.4±1.0, for the respective parameters, after 180 days storage at 37°C. Superoxide anion scavenging activity and reducing potential were found significantly higher (P<0.05) in both fermented as well as enzymatically prepared sauces in comparison to control. Fermented sauce exhibited excellent antibacterial property against Listeria monocytogenes ScottA. Bacterial counts such as total plate count and halophile count, after 180 days, were significantly lower (P<0.05) in the fermentatively produced sauce than enzymatically prepared sauce. Pediococcus, Micrococcus, Enterococcus and Staphylococcus were the dominant bacterial genera in fermented sauce. The study emphasizes the role of accelerating fermentation process, either enzymatically or fermentatively, to produce biofunctionally and bacteriologically superior rohu sauce.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

scholarly journals Repression of Acetaminophen-Induced Hepatotoxicity in HepG2 Cells by Polyphenolic Compounds from Lauridia tetragona (L.f.) R.H. Archer

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2118 ◽  
Author(s):  
Samuel Odeyemi ◽  
John Dewar
Keyword(s):  
Hepg2 Cells ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Underlying Mechanism ◽  
Hepatoprotective Activity ◽  
Polyphenolic Compounds ◽  
Hepatocellular Injury ◽  
Liver Glutathione ◽  
Total Antioxidant ◽  
A Cell

Lauridia tetragona (L.f) R.H. Archer is routinely used in traditional medicine; however, its hepatoprotective property is yet to be scientifically proven. To this effect, the hepatoprotective activity of the polyphenolic-rich fractions (PPRFs) was investigated against acetaminophen (APAP) injured HepG2 cells. The ability of the PPRF to scavenge free radicals was tested against 2,2-diphenyl-1-picrylhydrazyl (DPPH), and [2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid)] (ABTS). The ferric ion reducing power (FRAP) was also evaluated as a cell-free antioxidant assay. The hepatoprotective activity was then investigated by observing the effect of PPRFs against APAP-induced reduction in cell viability of HepG2 cells. The concentrations of alanine aminotransferase (AST), aspartate aminotransferase (ALT) and lactate dehydrogenase (LDH) released into the medium were evaluated while the underlying mechanism was further explored through western blot analysis. Thereafter, the isolated PPRFs were identified using UHPLC-QToF-MS. All six fractions of the PPRFs isolated showed significant antioxidant properties that were evident by the effective scavenging of DPPH, ABTS, and higher FRAP. The results indicated that PPRF pretreatments ameliorated APAP-induced hepatocellular injury by significantly inhibiting the leakage of AST, ALT, and LDH into the medium. The most active fractions for hepatoprotection were PPRF4 and PPRF6 with IC50 of 50.243 ± 8.03 and 154.59 ± 1.9 μg/mL, respectively. PPRFs markedly increased activities of liver superoxide dismutase, total antioxidant capacity, and liver glutathione concentration. Both PPRF4 and PPRF6 significantly increased the expression of Nrf2 and translocation. The LC-MS analysis revealed the presence of a wide variety of polyphenolics such as coumarin, ferulic acid, and caffeine among the dominant constituents. In conclusion, this study demonstrates that the isolated PPRFs have potential hepatoprotective activity that may be due to the increased expression of antioxidative genes dependent on Nrf2.

scholarly journals Chenopodium album L. and Sisymbrium officinale (L.) Scop.: Phytochemical Content and In Vitro Antioxidant and Anti-Inflammatory Potential

Plants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 505
Author(s):  
Valentina Amodeo ◽  
Mariangela Marrelli ◽  
Veronica Pontieri ◽  
Roberta Cassano ◽  
Sonia Trombino ◽  
...  
Keyword(s):  
High Performance ◽  
Chenopodium Album ◽  
Antioxidant Properties ◽  
New Drugs ◽  
Herbal Remedies ◽  
Raw 264.7 Cells ◽  
Phytochemical Content ◽  
Ic50 Value ◽  
Anti Inflammatory

Spontaneous edible plants have an old history of use in popular traditions all around the world, and the rediscovery of these species could also be useful for the search of new drugs. Chenopodium album L. (Amaranthaceae) and Sisymbrium officinale (L.) Scop. (Brassicaceae) are two annual plants traditionally used both as food and herbal remedies against inflammatory disorders. In this work, the potential anti-inflammatory and anti-arthritic activities of these plant species have been investigated, together with their antioxidant potential. The phytochemical composition was assessed as well by means of gas chromatography coupled to mass spectrometry (GC-MS) and high performance thin layer chromatography (HPTLC). The antioxidant properties were assessed using the DPPH and β-carotene bleaching test. The ability of extracts to protect against lipid peroxidation was also examined in rat-liver microsomal membranes. All the samples showed a preservation of antioxidant activity up to 60 min. A significant inhibitory activity on the production of the pro-inflammatory mediator nitric oxide was induced in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells by the dichloromethane fraction of C. album extract, with an IC50 value equal to 81.7 ± 0.9 μg/mL. The same sample showed also a concentration-dependent anti-denaturation effect on heat-treated bovine serum albumin (IC50 = 975.6 ± 5.5 μg/mL), even if the best in vitro anti-arthritic activity was observed for the dichloromethane fraction of S. officinale extract, with an IC50 value of 680.9 ± 13.2 μg/mL.

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