scholarly journals Selected antioxidant properties of alfalfa, radish, and white mustard sprouts biofortified with selenium

2019 ◽  
Vol 72 (2) ◽  
Author(s):  
Weronika Woch ◽  
Barbara Hawrylak-Nowak
Keyword(s):  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Optimal Dose ◽  
Sinapis Alba ◽  
Free Radical Scavenging ◽  
White Mustard ◽  
Low Selenium ◽  
The Impact

The aim of this study was to evaluate the effect of application of two mineral selenium forms (selenite Se<sup>4+</sup> or selenate Se<sup>6+</sup>) on the accumulation of this element by alfalfa (<em>Medicago sativa</em>), radish (<em>Raphanus sativus</em> var. <em>sativus</em>), and white mustard (<em>Sinapis alba</em>) at early stages of plant development for biofortification of sprouts with selenium, and the impact of this process on selected phytochemical traits. For this purpose, selenium-biofortified sprouts were analyzed for the contents of l-ascorbic acid and anthocyanin as well as their antioxidant activity. Additionally, the concentration of selenium in the biomass was determined. It was demonstrated that the application of selenium contributed to increased bioaccumulation of the element in the sprouts, constituting an effective method for the production of selenium-biofortified food. Selenate was accumulated less efficiently than was selenite. It was found that a concentration of 20 µmol L<sup>−1</sup> Se in the form of both selenate and selenite was an optimal dose for enrichment of the sprouts with this element. Biofortification of the experimental species with selenium (20 µmol L<sup>−1</sup>) generally increased accumulation of anthocyanins but did not significantly alter the level of l-ascorbic acid and free radical scavenging activity. Therefore, it seems that consumption of selenium-biofortified sprouts can be an effective way to supplement low-selenium diets with this element.

scholarly journals Evaluation of Antioxidant Status in Cold Brewed Tea with Respect to Hot Decoction: Comparative Study Between Green and Black Varieties

2018 ◽  
Vol 9 (07) ◽  
Author(s):  
Chandrima Das ◽  
Sirshendu Chatterjee
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Status ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Black Tea ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Significant Difference ◽  
Cold Condition ◽  
Ancient Times

Tea is known as nature low calorie wonder drink. Consumption of hot tea decoction became popular from the ancient times. Currently researchers observed that many secondary metabolites that are heat sensitive might get destroyed on heating. Moreover people, who are permanently live at higher altitude or the members of high altitude expedition team, are deprived of various tea brewing facilities like electricity, fuel etc and hence they have to depend on brewing tea at cold condition only for consumption. In this backdrop present study aims at analysis of antioxidants like polyphenols, flavonoids and free radical scavenging activity of cold brewed tea and compared with its hot decoction. The study highlighted that cold brewed green tea harbour more polyphenolics and flavonoids with respect to its hot decoction. However no significant change being observed between hot and cold decoction of black tea. It is also observed that mg Ascorbic Acid Equivalent per cup of cold and hot tea brew has no significant difference and hence both the brews can be consumed for replenishment of antioxidant requirements

scholarly journals In vitro antioxidant activity of meniran (Phyllantus urinaria) functional drink in human low density lipoprotein (LDL)

2021 ◽  
Vol 913 (1) ◽  
pp. 012093
Author(s):  
U Fitrotin ◽  
N Hilmiati ◽  
Mardiana ◽  
Y Triguna ◽  
A Surahman ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Density Lipoprotein ◽  
Ldl Oxidation ◽  
Functional Drink

Abstract Preparation process for meniran (Phillantus urinaria) functional drink (MFD) influences its antioxidant activity. This research aims to understand the phenolic content, DPPH Radical Scavenging Activity (RSA), and LDL oxidation of MFD through various preparation processes. Those preparation processes included soaking fresh meniran (SFM), boiling fresh meniran for 5 minutes (BFM5’), boiling fresh meniran for 10 minutes (BFM10’), and soaking dried meniran (DM). The phenolic content was determined with Folin–Ciocalteu, antioxidant activity was assessed using DPPH and TBARS assay with LDL as the oxidation substrate. An antioxidant references in this research used ascorbic acid. The phenolic content in methods of SFM, BFM5’, BFM10’ and DM were 122±0.022, 182±0.043, 192 ±0.03, and 117 ±0.019 mg GAE/g of meniran respectively. Meanwhile, the DPPH RSA of SFM, BFM5’, BFM10’ and DM accounted for 82.18±0.35, 86.19±0.53, 86.75±0.64 and 69.96% respectively. As comparison, the DPPH RSA of ascorbic acid 50 ppm is 75.65±0.82%. At the same time the optimum inhibition of TBARS formation from BFM5’ and BFM10’ methods were 45.83 % and 48.66%, with MDA concentration in human LDL accounted for 38.30±2.39 and 36.30±1.82 nmol MDA/mg protein, respectively. As comparison, MDA concentration in human LDL added with ascorbic acid 25 ppm accounted for 41.35±2.41 nmol MDA/mg protein. In contrast, the control human LDL was 70.70±2.35 nmol MDA/mg protein. This study concludes that the BFM5’ and BFM10’ methods showed the highest antioxidant properties compared to other methods. All methods showed that MFD extract in concentration more than 25 ppm increased the concentration of MDA in human LDL. Therefore, to produce meniran functional drink in optimum antioxidant properties is best by using BFM5’ and BFM10’ preparation methods in meniran concentration of not more than 25 ppm.

scholarly journals Antioxidant Properties of Popular Turmeric(Curcuma longa)Varieties from Bangladesh

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
E. M. Tanvir ◽  
Md. Sakib Hossen ◽  
Md. Fuad Hossain ◽  
Rizwana Afroz ◽  
Siew Hua Gan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Curcuma Longa ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Scavenging Activity ◽  
Free Radical Damage ◽  
Antioxidant Power

We investigated the aqueous and ethanolic extracts of different forms (local names:muraandchora) of turmeric(Curcuma longa)from the Khulna and Chittagong divisions of Bangladesh for their antioxidant properties and polyphenol, flavonoid, tannin, and ascorbic acid contents. The antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity and ferric reducing antioxidant power (FRAP) values. The ethanolic extract of Chittagong’s mura contained the highest concentrations of polyphenols (16.07%), flavonoids (9.66%), and ascorbic acid (0.09 mg/100 g) and chora resulted in high yields (17.39%). The ethanolic extract of Khulna’s mura showed a higher DPPH radical-scavenging activity with the lowest 50% inhibitory concentration (IC50) (1.08 μg/mL), while Khulna’s chora had the highest FRAP value (4204.46±74.48 μM Fe[II]per 100 g). Overall, the ethanolic extract had higher antioxidant properties than those in the aqueous extract. However, the tannin concentration was lower in the ethanolic extract. We conclude that the turmeric varieties investigated in this study are useful sources of natural antioxidants, which confer significant protection against free radical damage.

Heterogeneous Method for Grafting of Syringaldehyde onto Chitosan by Laccase Oxidation

2013 ◽  
Vol 477-478 ◽  
pp. 1340-1344
Author(s):  
Cheng Hua Yu ◽  
Ji Cheng Pei ◽  
Fang Dong Zhang
Keyword(s):  
Free Radical ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Amino Groups

Heterogeneous method for grafting of syringaldehyde (SD) onto chitosan by laccase oxidation, yielding a product with improved antioxidant activities. The results showed that about 1.1% amino groups participated in this reaction. The FTIR showed that the absorption of amino groups were decreased, the absorption of benzene ring structures were disappeared and a new band appeared at 1637 cm-1 corresponding to C=N vibrations that were due to the Schiff base reaction between the chitosan and syringaldehyde. Additionally, the chitosan had insignificant reducing power and DPPH free radical scavenging activity, SD-chitosan had reducing power of A700=0.684, DPPH free radical scavenging activity of 53.2%. SD-chitosan presented improved antioxidant properties.

scholarly journals FREE RADICAL SCAVENGING ACTIVITY OF MARINE SPONGES COLLECTED FROM KOVALAM, CHENNAI

2017 ◽  
Vol 10 (6) ◽  
pp. 321 ◽  
Author(s):  
Yuvarani Thambidurai ◽  
Sudarsanam D ◽  
Habeeb Skm ◽  
Ashok Kumar T
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Marine Sponges ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Frap Assay ◽  
Antioxidant Power

Objective: The main focus of this study is to screen the marine sponges for potent free radical scavenging activity. Methods: Various methods such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assay are employed to ascertain the antioxidant properties of marine sponges namely Dysidea herbacea and Sigmadocia pumila. Results: On analyzing, the result of ABTS assay D. herbacea and S. pumila exhibited almost equal antioxidant properties. While calculating the inhibitory concentration 50% value for DPPH assay, the Sample 1 and 2 has an IC of 655.49 and 826.739 μl, respectively, and in FRAP assay, the Sample 1 and 2 has an IC of 67.587 and 74.57 μg, respectively. Conclusion: Overall from this assay, D. herbacea revealed slightly better antioxidant activity when compared to S. pumila, also which in future may serve as a better source to fight against various diseases

Comparison of Antioxidant Effects of the Proton Pump-Inhibiting Drugs Omeprazole, Esomeprazole, Lansoprazole, Pantoprazole, and Rabeprazole

Pharmacology ◽  
2020 ◽  
Vol 105 (11-12) ◽  
pp. 645-651 ◽  
Author(s):  
Mohammed N. Abed ◽  
Fawaz A. Alassaf ◽  
Mahmood H.M. Jasim ◽  
Mohanad Alfahad ◽  
Mohannad E. Qazzaz
Keyword(s):  
Free Radical ◽  
Proton Pump ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Acid Suppression ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Stable Free Radical

<b><i>Introduction:</i></b> Peptic lesions usually develop when there is an imbalance between aggressive drivers and gastro-protective mediators that guard the lining of the gastrointestinal tract. The most crucial of these mediators are antioxidants, whose loss may predispose to oxidative stress, which is believed to be the main aggravator of several diseases including peptic ulcer. Proton pump inhibitors (PPIs) are drugs that are highly effective and widely used for therapeutic management of peptic disorders through inhibition of gastric acid secretion. In spite of this, oxidative damage may continue to be a major issue that can predispose to future lesions. <b><i>Objective:</i></b> The present study is designed to explore the possible antioxidant capability of different PPIs, including omeprazole, esomeprazole, lansoprazole, pantoprazole, and rabeprazole, in an aim to suggest an agent that, in addition to its acid-suppression properties, can provide antioxidant profit. <b><i>Methods:</i></b> The antioxidant activity of different PPIs was evaluated calorimetrically to test the ability of each drug to quench oxygen free radical, using the well-known stable free radical α,α-diphenyl-β-picrylhydrazyl (DPPH), and compared to ascorbic acid (AA; vitamin C). The measurements were performed using a spectrophotometer at 517 nm. <b><i>Results:</i></b> All the studied drugs reduced DPPH, but to different extents. However, omeprazole and esomeprazole showed the highest ability to scavenge free radicals (50% inhibitory concentrations [IC<sub>50</sub>s] of the percentage for free radical scavenging activity are 18.7 ± 5.7 and 18.7 ± 5.7, respectively, and the AA equivalents are 83,772 ± 11,887 and 81,732 ± 8,523 mg AA/100 g, respectively). Conversely, lansoprazole, pantoprazole, and rabeprazole might be having no role in this story (IC<sub>50</sub>s of the percentage for free radical scavenging activity are 49.3 ± 3.1, 49 ± 9.4, and 40.7 ± 7.2, respectively, and the AA equivalents are 30,458 ± 3,884, 32,222 ± 10,377, and 37,876 ± 8,816 mg AA/100 g, respectively). <b><i>Conclusion:</i></b> Thus, omeprazole and esomeprazole may confer a significant dual action in gastrointestinal protection by providing potent antioxidant properties in addition to their major role as acid-suppression agents. However, further studies are essential to elucidate the mechanism behind the difference between the drugs of the same class.

Antioxidant Properties of Cashew Apple Wine (CAW)

2011 ◽  
Vol 396-398 ◽  
pp. 1645-1651 ◽  
Author(s):  
Qiu Ping Zhong ◽  
Yong Cheng Li
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Reducing Capacity

In this study, total polyphenols content (TPC) and ascorbic acid content (AAC) in CAW were quantified. Total antioxidant activity, reducing capacity, and free radical scavenging activity of CAW were assayed. The TPC and AAC were 160 mg GAE /100ml and 132 mg/100 ml，respectivity. CAW exhibited effective antioxidant activities in the employed in vitro experiments, including total antioxidant activity, reducing capacity, and free radical scavenging activity, which indicates that phenolic compounds and ascorbic acid may play a key role in the antioxidant function of CAW.

scholarly journals The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1245
Author(s):  
Tomasz Oniszczuk ◽  
Kamila Kasprzak-Drozd ◽  
Marta Olech ◽  
Agnieszka Wójtowicz ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Food Product ◽  
Expansion Method ◽  
New Type ◽  
Free Phenolic Acids ◽  
Positive Correlations ◽  
The Impact

A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.

scholarly journals Influence of Seasonal and Yearly Variation on Phenolic Profiles, Caffeine, and Antioxidant Activities of Green Tea (Camellia sinensis (L.) Kuntze) from Azores

2021 ◽  
Vol 11 (16) ◽  
pp. 7439
Author(s):  
Lisete Paiva ◽  
Elisabete Lima ◽  
Madalena Motta ◽  
Massimo Marcone ◽  
José Baptista
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Yearly Variation ◽  
Caffeine Content ◽  
Phenolic Profiles ◽  
The Impact

This study compares the antioxidant properties (RSADPPH–DPPH radical scavenging activity, FRAP–ferric reducing activity power, and FIC–ferrous ion-chelating activity), the total phenolics (TP), total flavonoids (TF), and catechin profiles, as well as the caffeine content of Azorean Camellia sinensis green tea collected in seasons of two different years. The RSADPPH showed some variation between 2019 and 2020, and presented, in general, better results in 2020 as well as during the summer seasons. The FRAP was also noted to be at its highest in July and August of the two investigated years (6.64 and 6.40 µg/mL in 2019 and 5.85 and 5.46 µg/mL in 2020). According to FIC activity, the August 2019 sample exhibited the highest value (76.18%). The TP varied between 291.14 and 326.93 mg gallic acid equivalents (GAE)/g of dried extract (DE) in 2019 and between 300.25 and 320.58 mg GAE/g DE in 2020. Concerning the TF, the values varied between 51.85 and 67.93 mg rutin equivalents (RE)/g DE in 2019 and between 50.27 and 69.57 mg RE/g DE in 2020. Epicatechins derivatives, determined by HPLC, presented higher values in all samples from 2020 compared to 2019, and the same was observed for esterified catechins. The epigallocatechin-3-gallate content was also higher in all samples from 2020 (214.52–240.16 mg/g DE) compared to 2019 (140.91–210.83 mg/g DE). Regarding caffeine content (12.86–20.45 mg/g DE in 2019 and 13.19–29.35 mg/g DE in 2020), the samples from April and June exhibited similar values in both years. In general, green tea samples exhibited better results in 2020 than in 2019, with the exception of FIC activity, while the varied TP and TF contents in certain months reflect the impact of climatic variation on tea quality.

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