scholarly journals Comparison of Phenols Content and Antioxidant Activity of Fruits from Different Maturity Stages of Ribes stenocarpum Maxim

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3148 ◽  
Author(s):  
Yuwei Wang ◽  
Delin Qi ◽  
Shulin Wang ◽  
Xiaohai Cao ◽  
Ying Ye ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Design Method ◽  
Extraction Process ◽  
Coumaric Acid ◽  
Solvent Concentration ◽  
Box Behnken Design ◽  
Maturity Stages ◽  
Ripening Stages ◽  
Intracellular Ros ◽  
Unripe Fruits

Differences in the content of nine phenols and the antioxidant capacity of Ribes stenocarpum Maxim (RSM) fruits at different stages of maturity were investigated, and the extraction process of polyphenols from RSM was also optimized using Box-Behnken design method. Results showed that the content of the nine phenols varied considerably at different ripening stages; catechin, chlorogenic acid, coumaric acid, and ferulic acid were abundant in immature fruits but decreased with fruit ripening, whereas the levels of rosemary acid and querctin acid were low in immature fruits and increased with time, reaching the highest value after the fruit was completely mature. The phenols extracted from RSM fruits possessed good antioxidant activities for effective and rapid scavenging of DPPH and ABTS free radicals, as well as intracellular ROS. Analysis of the phenols content at different maturity stages indicated that the unripe fruits had significantly higher polyphenols content than mature fruits. Consequently, unripe fruits possessed higher antioxidant activities. According to the overall results of the extraction process optimization, the selected optimal conditions for extracting polyphenols from RSM were as follows: extraction time, 95 min; solvent concentration, 60%; ratio of sample to solvent, 1:25.

scholarly journals EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Surabhi Shukla ◽  
Radha Kushwaha ◽  
Monika Singh ◽  
Jyotsana Singh ◽  
Vinita Puranik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Solvent Polarity ◽  
Total Phenolic ◽  
Maturity Stages ◽  
Ripening Stages

Tropical fruits claim to have phenolic compounds that have been reported to possess strong antioxidant activity. The study investigatedantioxidant activity and total phenolic content of five Guava cultivars namely Allahabad Safeda, Allahabad Surkha, Lalit, Chittidar and Apple color harvested at three fruit ripening stages (unripe, semi-ripe and ripe) and extracted by four solvents (ethanol, methanol, acetone and water) with different polarities (50%, 70% and 100%).The findings suggest that guava cultivars with maturity stages and extracting solvent affected its phenolic content and antioxidant activity significantly. Pure solvents were inefficient extraction medium for antioxidants. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% ethanol is a recommended solvent for extracting antioxidants compounds from guava fruit. High correlations between phenolic compositions and antioxidant activities of guava extracts were observed. The total phenolics and antioxidant capacity decreases as the ripening proceeds (unripe>semi-ripe>ripe) in all five cultivars.This study facilitates information on the total phenolic content and antioxidant capacities of guava cultivars which is an important commercial fruit. Results obtained showed that solvent polarities and ripening stages played the major role in extraction of ployphenolics from Guava. The significant declines in the levels of total phenolics and antioxidant capacity during fruit development suggest that the unripe fruits can also be taken for processing into nutraceutical foods.

scholarly journals Optimization of sunflower head pectin extraction by ammonium oxalate and the effect of drying conditions on properties

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xuemei Ma ◽  
Jiayi Yu ◽  
Jing Jing ◽  
Qian Zhao ◽  
Liyong Ren ◽  
...  
Keyword(s):  
High Performance ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Structural Characteristics ◽  
Radical Scavenging ◽  
Ammonium Oxalate ◽  
Extraction Process ◽  
Size Exclusion ◽  
Pharmaceutical Industries

AbstractPectin is a kind of natural and complex carbohydrates which is extensively used in food, chemical, cosmetic, and pharmaceutical industries. Fresh sunflower (Helianthus annuus L.) heads were utilized as a novel source of pectin extracted by ammonium oxalate. The conditions of the extraction process were optimized implementing the response surface methodology. Under optimal extraction parameters (extraction time 1.34 h, liquid–solid ratio 15:1 mL/g, ammonium oxalate concentration 0.76% (w/v)), the maximum experimental yield was 7.36%. The effect of spray-drying and freeze-drying on the physiochemical properties, structural characteristics, and antioxidant activities was investigated by FT-IR spectroscopy, high performance size exclusion chromatography, and X-ray diffraction. The results showed freeze-drying lead to decrease in galacturonic acid (GalA) content (76.2%), molecular weight (Mw 316 kDa), and crystallinity. The antioxidant activities of pectin were investigated utilizing the in-vitro DPPH and ABTS radical-scavenging systems. This study provided a novel and efficient extraction method of sunflower pectin, and confirmed that different drying processes had an effect on the structure and properties of pectin.

scholarly journals A Novel Green Extraction Technique for Extracting Flavonoids from Folium nelumbinis by Changing Osmosis Pressure

Materials ◽  
2020 ◽  
Vol 13 (18) ◽  
pp. 4192
Author(s):  
Hai-Yan Fang ◽  
Ying-Qin Wei ◽  
Meng-Li Zhang ◽  
Wei Liu
Keyword(s):  
Extraction Efficiency ◽  
Chemical Potential ◽  
Volume Fraction ◽  
Antioxidant Activities ◽  
Morphological Changes ◽  
Extraction Process ◽  
Extraction Technique ◽  
Salting Out ◽  
Digital Microscope ◽  
Main Factor

A new green and sustainable extraction technique, namely osmosis extraction (OE), was developed for efficient extracting flavonoids from Folium nelumbinis by changing the osmotic pressure. The antioxidant activities of the extracted flavonoids were also evaluated. Ethanol and ammonium sulfate were selected for the OE system because they are environmentally friendly. The maximum flavonoids concentration in the top phase was obtained with an ethanol volume fraction of 42.0% and the salt mass of 1.9 g. The kinetic behavior of the extraction process showed that OE had higher efficiencies especially coupled with ultrasonication due to the accompanying and serious morphological changes of Folium nelumbinis cells observed by digital microscope and nano-computed tomography (nano-CT). Results of morphological and anatomical features showed that the higher intracellular chemical potential made the cell expand and even led to bursting. The results also showed that the extraction efficiency of flavonoids with high antioxidant activities was higher than that of the traditional method. The interface effect enhanced the extraction during the salting-out extraction and osmosis was the main factor that improved the extraction efficiency.

scholarly journals p-Coumaric Acid as An Active Ingredient in Cosmetics: A Review Focusing on its Antimelanogenic Effects

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 275 ◽  
Author(s):  
Yong Chool Boo
Keyword(s):  
Active Ingredient ◽  
Antioxidant Activities ◽  
Ex Vivo ◽  
Skin Permeation ◽  
Skin Pigmentation ◽  
Experimental Models ◽  
Coumaric Acid ◽  
Inflammatory Reactions ◽  
Skin Lightening

Controlling unwanted hyperpigmentation is a major challenge in dermatology and cosmetology, and safe and efficacious antimelanogenic agents are deemed useful for this purpose. p-Coumaric acid is a natural metabolite contained in many edible plants, and its antioxidant activities in reducing oxidative stress and inflammatory reactions have been demonstrated in various experimental models. p-Coumaric acid has the optimal structure to be a competitive inhibitor of tyrosinase that catalyzes key reactions in the melanin biosynthetic pathway. Experimental evidence supports this notion as it was found to be a more potent inhibitor of tyrosinase, especially toward human enzymes, than other well-known tyrosinase inhibitors such as arbutin and kojic acid. p-Coumaric acid inhibited melanin synthesis in murine melanoma cells, human epidermal melanocytes, and reconstituted three-dimensional human skin models. Ex-vivo skin permeation experiments and in-vivo efficacy tests for p-coumaric acid confirmed its efficient transdermal delivery and functional efficacy in reducing erythema development and skin pigmentation due to ultraviolet radiation exposure. Human studies further supported its effectiveness in hypopigmentation and depigmentation. These findings suggest that p-coumaric acid has good potential to be used as a skin-lightening active ingredient in cosmetics. Future studies are needed to extensively examine its safety and efficacy and to develop an optimized cosmetic formulation for the best performance in skin lightening.

scholarly journals Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 690 ◽  
Author(s):  
Hyesung Hwang ◽  
Young-Jun Kim ◽  
Youngjae Shin
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Antioxidant Activity ◽  
Unripe Fruit ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Food Ingredients ◽  
Physicochemical Quality ◽  
Total Antioxidant ◽  
Unripe Fruits

Five Korean blueberries (’’Nelson’’, ’’Duke ’’, ’’Bluejay ’’, ’’Toro’’, and ’’Elliot ’’) were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients.

scholarly journals Silicon Carbide BJT Oscillator Design Using S-Parameters

2019 ◽  
Vol 963 ◽  
pp. 674-678
Author(s):  
Muhammad Waqar Hussain ◽  
Hossein Elahipanah ◽  
Saul Rodriguez ◽  
Bengt Gunnar Malm ◽  
Ana Rusu
Keyword(s):  
Room Temperature ◽  
Design Method ◽  
Model Fitting ◽  
Simulation Models ◽  
Parameter Extraction ◽  
Extraction Process ◽  
Large Signal ◽  
S Parameter ◽  
Wafer Probing ◽  
Modelling Effort

Radio frequency (RF) oscillator design typically requires large-signal, high-frequency simulation models for the transistors. The development of such models is generally difficult and time consuming due to a large number of measurements needed for parameter extraction. The situation is further aggravated as the parameter extraction process has to be repeated at multiple temperature points in order to design a wide-temperature range oscillator. To circumvent this modelling effort, an alternative small-signal, S-parameter based design method can be employed directly without going into complex parameter extraction and model fitting process. This method is demonstrated through design and prototyping a 58 MHz, high-temperature (HT) oscillator, based on an in-house 4H-SiC BJT. The BJT at elevated temperature (up to 300 0C) was accessed by on-wafer probing and connected by RF-cables to the rest of circuit passives, which were kept at room temperature (RT).

scholarly journals Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera,V. labrusca, andV. hybrid) Cultivars

2013 ◽  
Vol 2013 ◽  
pp. 1-5 ◽  
Author(s):  
Shivraj Hariram Nile ◽  
S. H. Kim ◽  
Eun Young Ko ◽  
Se Won Park
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Grape Skin ◽  
Phenolic Contents ◽  
Grape Skins ◽  
Phenolic And Flavonoid

The polyphenolic contents and the antioxidant activity of the skins and pulps of different grape cultivars were estimated using HPLC and DPPH antioxidant assay, respectively. The phenolics and flavonoids identified were quercetin, kaempferol, caffeic acid, p-coumaric acid, cinnamic acid, and (−)-epicatechin. The total phenolic contents were found to be the highest in the grape skin of Flouxa (>400 mg/100 g), followed by Campbell Early and Tamnara (>300 mg/100 g), and then by Red Globe and Ruby Seedless (>250 mg/100 g), and the total phenolic content was the lowest in Italia and Delaware (<60 mg/100 g). The antioxidant activities of the grape extracts varied from 12.5% (Ruby Seedless) to 60.2% (Hongiseul) for skins, whereas the antioxidant activities of the grape extracts varied from 35.4% (Campbell Early) to 84.5% (Hongiseul) for pulps. The grape pulps have stronger antioxidant activities than those of the grape skins. Our results suggest that the phenolic and flavonoid contents in extracts of grape skins and pulps showed statistically significant correlations with the free radical scavenging activity.

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