scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals In vitro Antioxidant Activity, Phenolic Compounds and Protective Effect against DNA Damage Provided by Leaves, Stems and Flowers of Portulaca oleracea (Purslane)

2014 ◽  
Vol 9 (1) ◽  
pp. 1934578X1400900 ◽  
Author(s):  
Rúben Silva ◽  
Isabel S. Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Portulaca Oleracea ◽  
Total Phenolic ◽  
Protective Effects ◽  
Daily Consumption ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Ferric Reducing Antioxidant Power

This study analyzed the antioxidant properties of Portulaca oleracea L., known as purslane. The samples (leaves, flowers and stems) were collected at two different locations in Portugal: Tavira (L1) and Vendas Novas (L2). Assays for total antioxidant activity, total phenolic content and ferric-reducing antioxidant power were conducted and, for both locations, significantly higher values ( P<0,05) were observed for stems (508.8 and 982.3 mg AAE/100 g DW, 1008.6 and 2285.5 mg GAE/100 g DW, 121.0 and 166.3 mg TE/100 g DW, respectively for each location), than in leaves or flowers. In the DPPH assay, the three-plant parts from L2 reached the 50% inhibition rate in lower concentrations than plants from L1. On the other hand, higher concentrations of total monomeric anthocyanins were found in samples from L1 (95.5, 88.8 and 86.0 mg/L) than in samples from L2 (81.7, 70.5 and 59.8 mg/L). The same was true for phenolic acids, estimated by liquid-chromatography, where methanol extracts were used. Phenolic extracts from all three-plant parts from both locations showed protective effects on DNA against hydroxyl radicals. This work suggests the possibility of benefit to human health from its consumption, related to the high antioxidant activity of purslane, even the stems, usually discarded in daily consumption.

Quality characteristics of wheat flour dough and bread containing grape pomace flour

2017 ◽  
Vol 24 (3) ◽  
pp. 251-263 ◽  
Author(s):  
Monika Šporin ◽  
Martina Avbelj ◽  
Boris Kovač ◽  
Sonja Smole Možina
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Grape Pomace ◽  
Sensory Profile ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.

scholarly journals Impact of Plant Origin on Eurasian Propolis on Phenolic Profile and Classical Antioxidant Activity

Biomolecules ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 68
Author(s):  
Piotr Okińczyc ◽  
Jarosław Widelski ◽  
Jakub Szperlik ◽  
Magdalena Żuk ◽  
Tomasz Mroczek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Array Detector ◽  
Phenolic Profile ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Marker Compounds ◽  
Electron Donation

Propolis is a bee product with known medical properties, including antioxidant activity. The scope of the study is profiling 19 different Eurasian propolis samples (mostly from Russia and Kazakhstan, Kyrgyzstan, Poland, Ukraine, and Slovakia). Profiles of propolises were investigated by ultra-high-performance liquid chromatography–diode array detector–mass spectrometry (UPLC-DAD-MS). Classical antioxidant properties, which are based on electron donation mechanism, were assessed by DPPH, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays. Total phenolic and flavonoid contents were also evaluated by colorimetric tests. Most of the samples exhibited significant content of polyphenols (from 30.28 to 145.24 mg GAE/g of propolis) and flavonoids (from 10.45 to 82.71 mg GAE/g of propolis). Most of the propolis samples exhibited potent antiradical (DPPH test—from 8.83 to 64.47 mg GAE/g of propolis) and reducing activity (FRAP test—from 0.08 to 1.17 mmol Fe2+/g of propolis). Based on the occurrence of marker compounds, propolis samples were classified as poplar, aspen–birch, aspen–poplar, and aspen–birch–poplar type. Main markers present in propolis of poplar (e.g., chrysin, pinocembrin, galangin, and 3-O-acetyl-pinobanksin), birch (ermanin and acacetin) and aspen (2-acetyl-1,3-di-p-coumaroylglycerol) origin were used. DPPH, FRAP, and ORAC tests results were correlated with flavonoids, total polyphenols, or the polyphenols other than flavonoids content. In term of activity, poplar propolis type was variable, while aspen–birch–poplar type usually exhibited high DPPH and FRAP activity.

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

2020 ◽  
Vol 17 ◽  
Author(s):  
Hadi Shariati ◽  
Mohammad Hassanpour ◽  
Gholamreza Sharifzadeh ◽  
Asghar Zarban ◽  
Saeed Samarghandian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Pine Bark ◽  
Male Rats ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Aqueous Extracts ◽  
Antioxidant Power ◽  
Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

scholarly journals Synthesis and antioxidant properties of 2-(3-(hydroxyimino)methyl)-1H-indol-1-yl)acetamide derivatives

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Chandravadivelu Gopi ◽  
Magharla Dasaratha Dhanaraju
Keyword(s):  
Antioxidant Activity ◽  
Condensation Reaction ◽  
Antioxidant Properties ◽  
Side Chain ◽  
Antioxidant Power ◽  
H Nmr ◽  
Antioxidant Agents ◽  
Phenyl Rings ◽  
Ferric Reducing Antioxidant Power ◽  
Ft Ir

Abstract Background The main aim of this work was to synthesise a novel N-(substituted phenyl)-2-(3-(hydroxyimino) methyl)-1H-indol-1-yl) acetamide derivatives and evaluate their antioxidant activity. These compounds were prepared by a condensation reaction between 1H-indole carbaldehyde oxime and 2-chloro acetamide derivatives. The newly synthesised compound structures were characterised by FT-IR, 1H-NMR, mass spectroscopy and elemental analysis. Furthermore, the above-mentioned compounds were screened for antioxidant activity by using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods. Result The antioxidant activity result reveals that most of the compounds were exhibiting considerable activity in both methods and the values are very closer to the standards. Among the synthesised compounds, compound 3j, 3a and 3k were shown remarkable activity at low concentration. Conclusion Compounds 3j, 3a and 3k were shown highest activity among the prepared analogues due to the attachment of halogens connected at the appropriate place in the phenyl ring. Hence, these substituted phenyl rings considered as a perfect side chain for the indole nucleus for the development of the new antioxidant agents.

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals In Vitro Antioxidant Activity of Litsea martabanica Root Extract and Its Hepatoprotective Effect on Chlorpyrifos-Induced Toxicity in Rats

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1906
Author(s):  
Phraepakaporn Kunnaja ◽  
Sunee Chansakaow ◽  
Absorn Wittayapraparat ◽  
Pedcharada Yusuk ◽  
Seewaboon Sireeratawong
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Acetylcholinesterase Activity ◽  
Liver Cells ◽  
Scientific Data ◽  
Total Phenolic ◽  
Root Extract ◽  
Antioxidant Power ◽  
Detoxifying Agent

In Thailand, people in the highland communities whose occupational exposure to pesticides used the root of Litsea martabanica as a detoxifying agent. However, the scientific data to support the traditional use of this plant are insufficient. This study aimed to evaluate the antioxidant activity and anti-pesticide potential of L. martabanica root extract. Antioxidant properties were investigated by 2,2′-diphenyl-1-picrylhydrazyl (DPPH) assay, superoxide radicals scavenging assay, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, ferric reducing antioxidant power (FRAP), and total phenolic content determination. In all assays, L. martabanica extracts and their fractions exhibited high antioxidant activities differently. The water extract is traditionally used as a detoxifying agent. Therefore, it was chosen for in vivo experiments. The rats received the extract in a way that mimics the traditional methods of tribal communities followed by chlorpyrifos for 16 days. The results showed that acetylcholinesterase activity decreases in pesticide-exposed rats. Treatment with the extract caused increasing acetylcholinesterase activity in the rats. Therefore, L. martabanica extract may potentially be used as a detoxifying agent, especially for the chlorpyrifos pesticide. The antioxidant properties of L. martabanica may provide a beneficial effect by protecting liver cells from damage caused by free radicals. Histopathology results revealed no liver cell necrosis and showed the regeneration of liver cells in the treatment group. L. martabanica extract did not cause changes in behavior, liver weight, hematological and biochemical profiles of the rats.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

scholarly journals UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals Use of a Biostimulant to Mitigate Salt Stress in Maize Plants

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1755
Author(s):  
Roberto D’Amato ◽  
Daniele Del Buono
Keyword(s):  
Salt Stress ◽  
Crop Yields ◽  
Total Phenolic ◽  
Maize Seedlings ◽  
Fresh Weight ◽  
Antioxidant Power ◽  
Crop Development ◽  
Ferric Reducing Antioxidant Power ◽  
Maize Plants ◽  
The Impact

Salinity is considered among the abiotic stresses most impacting agriculture for its ability to interfere with crop development and quality. For this reason, practices and innovations that could contain the deleterious effects of such stress are of pivotal importance for maintaining acceptable crop yields. In this context, this work has concerned the study of severe salt stress (100 mM NaCl) on maize seedlings and the effects of a plant biostimulant (Megafol–Meg) in helping plants to cope with this adversity. Biomass production, pigments, the content Na+ and K+, the accumulation of hydrogen peroxide (H2O2) and lipid peroxidation products (MDA), total phenolic compounds (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) were investigated in control samples, in samples treated with NaCl alone, and in samples treated with NaCl in combination with the biostimulant. The results showed that the biostimulant significantly mitigated the impact of the salt stress on shoot length and fresh weight, on chlorophyll and carotenoid contents, and reduced the amount of Na+ taken up by the species. Regarding the oxidative status, the biostimulated samples revealed lower amounts of H2O2 and MDA, while maize seedlings grown with NaCl alone exhibited the highest increases in the TPC, ABTS, and FRAP. The explanation for these effects is provided by highlighting the effectiveness of the biostimulant in avoiding Na+ accumulation, which resulted in a lower content of H2O2, MDA, TPC, and antioxidant activity.

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