scholarly journals ANALISIS KANDUNGAN GIZI EKSTRAK KULIT SALAK PRODUKSI KELOMPOK TANI ABIAN SALAK DESA SIBETAN SEBAGAI UPAYA PENGEMBANGAN POTENSI PRODUK PANGAN LOKAL

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Cardiovascular Disease ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Local Food ◽  
Natural Antioxidants ◽  
Descriptive Study ◽  
Boiling Process ◽  
Processed Products ◽  
Water Dilution ◽  
Water Ratio

BackgroundSnakefruit more technically known as ‘Salak’ (Salacca sp) is native fruit of Indonesia regarded as exotic fruit that can consumed not only its flesh fruit but also its skin in the form of extract as it has an efficacy. Extract of snakefruit rind can be proceed into a healthy beverages that contains phenolic compounds which known as natural antioxidants. ObjectiveThis study aimed to describe the content of nutrients such as carbohydrates, proteins, and antioxidants in the extract of snakefruit rind products. This data will be useful as information material to local food industryas well as further research on the processed products for health. Methods This research is a descriptive study that examines the content of carbohydrates, protein, and antioxidants in the extract of snakefruit rind products. Samples were rind of snakefruit with various concentration masses, in water ratio 1%, 5%, 10%, and non compositions. ResultCarbohydrate, protein, antioxidant capacity and IC50 respectively for each composition, are (1) the composition of the 1%: -0.04%; 0.21%; 20.70 ppm, 426.58 ppm; (2) the composition of 5%: 0.82%; 0.20%; 73.40 ppm; 151.41 ppm; (3) the composition of 10%: 0.93%; 0.20%; 110.29 ppm; 87.11 ppm; (4) non composition: 28.14%; 44.90%; 215.10 ppm; 56.10 ppm, and non composition: 1.00%; 0.00%; 25.73 ppm; 92.18 ppm. The most potential nutrient compound in extract of snakefruit rind is the antioxidant, which produced as beverages like tea product. The composition of 10% is the most active category of antioxidant activity, whereas 5% in medium category, and composition of 1% in weak category. Carbohydrates and proteins compound are gradually lower in each composition, caused by boiling process due to the process of water dilution. ConclusionsThis study revealed that extract of snakefruit rind can produced as healthy beverages (such as tea), as it is a potential wastes treatment for local food products. The extract of snakefruit rind consist of nutrition just like proteins, carbohydrates which are great for health and also contains lots of a powerful antioxidant and works well to prevent cardiovascular disease, strokes, and even cancer, prevent allergies, increase fertility, and boost immunity. Keywords: Rind of snakefruit. Antioxidant, Tea

Evaluation of the antioxidant activity of the leaves of acerola, guabiroba and ora-pro-nobis

2010 ◽  
Vol 1 (2) ◽  
pp. 129
Author(s):  
Denise Alves Vieira ◽  
Pauline Sambugaro Santos ◽  
Charles Windson Isidoro Haminiuk ◽  
Manuel Salvador Vicente Plata-Oviedo
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Content ◽  
Natural Antioxidants ◽  
Superior Performance ◽  
Good Ability ◽  
Ethanolic Extracts ◽  
Radical Method ◽  
Gallic Acid Equivalent ◽  
Potential Use

<p>The objective of this work was to quantify the total content of phenolic compounds and the antioxidant activity of ethanolic extracts of acerola, guabiroba and ora-pro-nobis leaves. The analysis was performed by the DPPH free-radical method, aiming to find plants with potential use as natural antioxidants in foodstuff. In the extraction of phenolic compounds from leaves, acidified methanol 80% showed superior performance when compared to ethanol 80%. It was found the amounts of 1656.66, 5196.66 and 1693.33 mg GAE (gallic acid equivalent)/100&nbsp;g for acerola, guabiroba and ora-pro-nobis leaves, respectively. Ethanolic extracts of guabiroba and ora-pro-nobis leaves (8.57 &micro;g GAE/mL) presented higher antioxidant activity (92.6 and 92.76%, respectively) than BHT (10.13%), ascorbic acid (19.25%) and similar to trolox (92.79%). The extract of ora-pro-nobis presented the lowest IC<sub>50</sub> (3.22 &mu;g GAE/mL) showing a good ability to capture the DPPH radical.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.29</p>

scholarly journals Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 20
Author(s):  
Francesca Melini ◽  
Valentina Melini
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Chenopodium Quinoa ◽  
Natural Antioxidants ◽  
Gluten Free ◽  
Good Source ◽  
Nutritional Profile ◽  
Seed Fermentation

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters.

scholarly journals Ekstraksi senyawa fenolik dari limbah kulit kacang tanah (Arachis Hypogea L) sebagai antioksidan alami

2018 ◽  
Vol 10 (3) ◽  
pp. 112 ◽  
Author(s):  
Yosophine Sulistyani ◽  
Steven Andrianto ◽  
Nani Indraswati ◽  
Aning Ayucitra
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Peanut Shell ◽  
Tertiary Butylhydroquinone ◽  
Synthetic Antioxidant ◽  
Arachis Hypogea

Phenolic compound extraction from peanut shell for natural anti-oxidant Peanut shell contains phenolic compounds which may be used as natural antioxidants. The content of polyphenols in peanut shells is around 3.34-7.13%. Antioxidants may inhibit the process of food damage caused by oxidation since they can counteract the free radicals. The purpose of this research was to study the effect of extraction temperature and extraction time on the yield, total phenolic content (TPC), and antioxidant activity of extracts. Antioxidant activity of extracts were compared to those of synthetic antioxidant TBHQ (tertiary butylhydroquinone). The results showed that the higher the temperature and the longer time of extraction results in the higher yield of extract, phenolic content, and also yield of phenolic. The yield increased to a certain level and then decreased. The highest yield of phenolic (0.6534 g GAE/100 g peanut shell) was obtained at extraction temperature of 70 oC for 105 minutes. The antioxidant activity of extract also comparable to those of synthetic antioxidant TBHQ which was 97.98%. Keywords: peanut shell, antioxidants, phenolic compounds AbstrakKulit kacang mengandung senyawa fenolik yang bersifat antioksidan. Kandungan polifenol dalam kulit kacang sekitar 3,34-7,13%, oleh sebab itu kulit kacang tanah dapat diolah lebih lanjut sebagai sumber antioksidan alami. Antioksidan dapat menghambat proses kerusakan bahan pangan yang disebabkan oleh proses oksidasi dan mampu menangkal radikal bebas. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh suhu dan waktu ekstraksi terhadap perolehan, kadar senyawa fenolik dan aktivitas antioksidan dalam proses ekstraksi senyawa fenolik dari kulit kacang tanah. Suhu dan waktu ekstraksi yang optimum ditentukan dari perolehan senyawa fenolik yang terbesar. Dalam penelitian ini, aktivitas antioksidan dari ekstrak dibandingkan terhadap aktivitas antioksidan sintetis TBHQ (tertiary butylhydroquinone). Berdasarkan hasil penelitian didapatkan bahwa semakin tinggi suhu dan semakin lama waktu ekstraksi maka dihasilkan perolehan ekstrak, kadar senyawa fenolik, dan perolehan fenolik yang semakin tinggi. Perolehan akan meningkat sampai batas tertentu kemudian mengalami penurunan. Ekstrak kulit kacang dengan perolehan fenolik terbesar (0,6534 g GAE/100 g kulit kacang) diperoleh pada proses ekstraksi dengan kondisi suhu ekstraksi 70 oC dan waktu ekstraksi 105 menit. Aktivitas antioksidan dari ekstrak tersebut hampir menyamai aktivitas antioksidan sintetis TBHQ yaitu sebesar 97,98%.Kata kunci: kulit kacang tanah, antioksidan, senyawa fenolik

scholarly journals Optimization of the extraction of phenolic compounds and antioxidant activity from the roots of Waltheria ovata using the response surface methodology

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2095-2102
Author(s):  
O. Herrera-Calderon ◽  
R. Vega
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Sample Ratio

Waltheria ovata is a medicinal plant belonging to the Sterculiaceae genus. Natural products of Waltheria ovata could be used in the food industry as natural antioxidants due to its high content of polyphenols according to the literature. The main objective in this research was to optimize the extraction of phenolic compounds and the antioxidant activity from Waltheria ovata roots using response surface methodology (RSM). The total phenolic content in different extracts was determined by spectrophotometric method (Folin-Ciocalteu reagent) and the antioxidant activity by using DPPH assay. To optimize the conditions for total phenolic content and antioxidant activity were used three independent variables: solvent/sample ratio (1:10, 1:20 and 1:30 g/mL), temperature (40, 50, and 60°C) and time (40, 50 and 60 mins). The results showed that total phenolic content and antioxidant activity in the experiments ranged from 8.7 to 12.1 mg GAE/g and 76.1% to 96.7%, respectively. The coefficients of determination (R2 values) for phenolic content and antioxidant activity were 0.86 and 0.91, respectively. Under the optimum conditions of 1:20 g/mL, 60°C and 55 mins of extraction, the values for total phenolic content and antioxidant activity were 0.448±0.02 mg GAE/g and 87.00±2.0%, respectively. These data showed that the experimental responses were reasonably close to the predicted responses (0.444 mg GAE/g and 84.67%). Therefore, the results showed that Waltheria ovata can be used as antioxidant in foods.

scholarly journals Experimental approaches targeting the biochemical and antioxidant potential of Synsepalum dulcificum dried fruits

2021 ◽  
Vol 26 (1) ◽  
pp. 2230-2235
Author(s):  
GABRIELA POPA ◽  
RADU TOMA ◽  
JEAN-FRANÇOIS BOÉ
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dry Matter ◽  
Natural Antioxidants ◽  
Fruit Pulp ◽  
Antioxidant Power ◽  
Dried Fruits ◽  
Dried Fruit ◽  
Ferric Reducing Antioxidant Power ◽  
Pharmacologically Active

This study aimed to investigate the biochemical content and antioxidant activity of methanol extracts prepared from Synsepalum dulcificum dried fruits. The results obtained by phytochemical screening of the extracts revealed the presence of some pharmacologically active chemical compounds such as: alkaloids, flavonoids, phenolic compounds and tannins. Quantitative analysis showed that the seeds had phenols in greater amounts (157.88 ± 2.09 mg GAE / g dry matter) than dried fruit pulp (54.09 ± 2.24 mg GAE / g dry matter). Contrariwise, flavonoid content was found to be low in seed (0.013 ± 0.02 mg EQ / g) and high in fruit pulp (0.13 ± 0.05 mg EQ / g). Correlated with the high amount of total phenol, in the seed extracts was found a good antioxidant activity – measured by both DPPH and ferric reducing antioxidant power (FRAP) assays. This antioxidant capacity may be also correlated with the amount of alkaloids, flavonoids, tannins and phenolic compounds, and as well as with their synergistic interactions. Synsepalum dulcificum fruits can be used as a healthy source of additives for the food industry or as natural antioxidants for the pharmaceutical industry.

scholarly journals Antioxidant potentials of polyphenolic extracts from leaves of trees and fruit bushes

2011 ◽  
Vol 34 (1) ◽  
pp. 15-21 ◽  
Author(s):  
Sylwia Cyboran ◽  
Dorota Bonarska-Kujawa ◽  
Ireneusz Kapusta ◽  
Jan Oszmiański ◽  
Halina Kleszczyńska
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Membrane Lipids ◽  
Natural Antioxidants ◽  
Erythrocyte Ghosts ◽  
Quercetin Derivatives ◽  
Apple Leaves ◽  
High Antioxidant Activity

Antioxidant potentials of polyphenolic extracts from leaves of trees and fruit bushesThe aim of the work was to determine the antioxidant potential of extracts from leaves of strawberry, blackcurrant and apple in relation to lipids contained in the erythrocyte membrane. The studies performed have shown that the substances used protect membrane lipids against oxidation, clearly reducing the level of free radicals in erythrocyte ghosts suspension. The antioxidant activity of the substances studied follows the sequence: strawberry leaves > apple leaves > blackcurrant leaves. The results of the research on the antioxidant activity when confronted with the contents of polyphenols in the extracts indicates that the antioxidant potentials of the extracts depend both on the quantity and kind of individual polyphenols; in particular, on the kind and quantity of quercetin derivatives that constitute over 60 % of all the phenolic compounds. Moreover, the high antioxidant activity of the extracts may be also due to other, nonphenolic substances that occur in leaves. The extracts exhibit very good properties as free radical scavenges, and can thus be used as cheap, easily available, natural antioxidants in the industries where natural antioxidants in the form of fruit extracts have been used for long.

scholarly journals Characterisation of phenolics and other quality parameters of different types of honey

2016 ◽  
Vol 34 (No. 3) ◽  
pp. 244-253 ◽  
Author(s):  
Halouzka Rostislav ◽  
Tarkowski Petr ◽  
Zeljković Sanja Ćavar
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Physicochemical Parameters ◽  
Natural Antioxidants ◽  
Quality Parameters ◽  
Radical Scavengers ◽  
Phenolic Profile ◽  
General Picture ◽  
Different Types ◽  
The Mean

In order to provide a general picture of phytochemical characteristics of nectar honey, honeydew, and mixed honeys, an overall comparison of physicochemical parameters, and phenolic profile as well as antioxidant activity of various types of honey samples has been made. Among all samples analysed, honeydew samples possess the best quality parameters in the mean content of hydroxymethylfurfural, proline, and diastase activity. Moreover, the highest content of phenolic compounds as potential radical scavengers was found in honeydews, then in mixed and multifloral nectar honeys, while samples of monofloral honeys revealed the lowest, but still considerable amounts of natural antioxidants. The overall results of this study indicate that the quality parameters as well as the distribution of phenolic acids and flavonoids are affected by the type of honey.

scholarly journals THE STUDY OF ANTIOXIDANT ACTIVITY OF THE HERB ASTRAGALUS GLYCYPHYLLUS L

2019 ◽  
Vol 19 (1-2) ◽  
pp. 27-32
Author(s):  
T. A Pozdnyakova ◽  
R. A Bubenchikov
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Phenolic Compounds ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
Hydroxycinnamic Acids ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Chain Reactions ◽  
Active Substances

Topicality. In the process of originating and development of many diseases, an important role belongs to free radicals, which trigger chain reactions leading to damage of cells and tissues. The natural antioxidants can help to neutralize free radicals, among which phenolic compounds are the most active. The presence of these groups of biologically active substances in the herb Astragalus glycyphyllus L. suggests the presence of antioxidant activity in the phyto-complexes of the studied plant. The purpose of this research was to study the antioxidant activity of extracts from the herb Astragalus glycyphyllus L. Materials and methods. The object of the study was the air-dry herb Astragalus glycyphyllus L. harvested in the period of mass flowering. To obtain the most reliable results of the study, the investugation of the antioxidant activity of extracts from the herb Astragalus glycyphyllus L. was carried out by two met hods: by the method based on the chemical reaction between potassium permanganate and regenerating biologically active substances contained in extracts from the studied plant and by spectrophotometry of free radicals based on the reaction interactions of 2,2-diphenyl-1-picrylhydrazyl with antioxidants contained in plant raw materials. To establish the dependence between the antioxidant activity and the presence of phenolic compounds in the plant, the content of flavonoids and hydroxycinnamic acids in Astragalus glycyphyllus L. was determined. Results. It was found that all the studied extracts from the herb Astragalus glycyphyllus L. have antioxidant activity, but their values are different depending on the used extractant. In this case, a consistent pattern is observed between the content in the extraction of phenolic compounds (hydroxycinnamic acids and flavonoids) and the magnitude of antioxidant activity. Conclusions. As a result of the conducted research, the total antioxidant activity of extracts from the herb Astragalus glycyphyllus L. was established. Its value was found to be related to the content of phenolic compounds in the plant by a positive correlation. The obtained data indicate the promising use of the herb Astragalus glycyphyllus L. as a source of natural antioxidants. · Keywords: Astragalus glycyphyllus L.; antioxidant activity; flavonoids; hydroxycinnamic acids; free radicals.

scholarly journals Chemical Composition of Essential Oil, Phenolic Compounds Content, and Antioxidant Activity of Cistus monspeliensis from Northern Morocco

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Sara Haida ◽  
Kaltoum Bakkouche ◽  
Abdelaziz Ramadane Kribii ◽  
Abderahim Kribii
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Condensed Tannins ◽  
Natural Antioxidants ◽  
Health It ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
Liquid Liquid Extraction ◽  
Ferric Reducing Antioxidant Power

Currently, oxidative stress is one of the major problems that threatens human health. It is at the root of many diseases such as cancer. Despite the enormous efforts provided to combat this scourge, oxidative stress is still relevant and hence comes the need for research of new remedies especially from natural origin. For this purpose, the study of the antioxidant activity of extracts of Cistus monspeliensis from Morocco is a principal research objective. The phenolic extracts were obtained by maceration of the plant in a water/acetone mixture and then separated by liquid/liquid extraction with solvents of increasing polarity. The first phytochemical tests carried out on these extracts showed the existence of different families of phenolic compounds, such as flavonoids, tannins, and others. Assays for total polyphenols, flavonoids, hydrolysable, and condensed tannins were carried out by known colorimetric methods. The results of these assays have shown that the studied extracts are rich in phenolic compounds present in the plant in the form of flavonoids (69.81 ± 0.22 mg EQ/g DM), hydrolysable tannins (61.86 ± 0.89 mg ETA/g DM), and condensed tannins (70.05 ± 1.61 mg EC/g DM). The evaluation of the antioxidant activity is carried out by two different methods: the DPPH test (2,2-DiPhenyl-1-Picryl-Hydrazyl) and the FRAP test (Ferric Reducing Antioxidant Power). The results obtained show that the extracts of Cistus monspeliensis are active and have interesting antioxidant powers. In particular, the water/acetone (WAE) (IC50 = 0.079 mg/mL) and butanolic (BUE) (IC0.5 = 0.099 mg/mL) extracts are the most active with values comparable to that of ascorbic acid. The interesting results obtained in this study clearly show that Cistus monspeliensis originating from Morocco can be considered as a source of natural antioxidants. Therefore, the extracts of this plant deserve to be tested in the medicinal field, against cancer and cardiovascular diseases, and in food field as an additive and preservative.

scholarly journals Total antioxidant activity of yacon tubers cultivated in Brazil

2016 ◽  
Vol 40 (5) ◽  
pp. 596-605 ◽  
Author(s):  
Juciane Abreu Ribeiro Pereira ◽  
Meryene Carvalho Teixeira ◽  
Adelir Aparecida Saczk ◽  
Maria de Fátima Piccolo Barcelos ◽  
Marcelo Firmino de Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolics ◽  
Natural Antioxidants ◽  
The Body ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Potential Health ◽  
Total Antioxidant

ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concentrations of total phenolics and tannins, especially peel flour. The yacon pulp flour stood out as the main source of phenolic acids, mainly caffeic and chlorogenic acid. The total antioxidant activity assessed by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays was higher in the yacon peel flour. The total antioxidant activity was correlated with the total phenolic content and tannins by the DPPH and ABTS assays. These results suggest that yacon can be used as an alternative food source of phenolic compounds that help prevent degenerative processes caused by oxidative stress, especially in the flours form.

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