scholarly journals Research on an antioxidant capacity of honeys

2012 ◽  
Vol 59 (1) ◽  
pp. 265-269 ◽  
Author(s):  
Elżbieta Hołderna-Kędzia ◽  
Bogdan Kędzia
Keyword(s):  
Ascorbic Acid ◽  
Natural Products ◽  
Free Radicals ◽  
Antioxidant Capacity ◽  
Antioxidative Activity ◽  
Polyphenolic Compounds ◽  
Human Organism ◽  
Oxidation Activity ◽  
Harmful Action ◽  
Antioxidative Agents

Human organism is exposed to harmful action of free radicals which are produced as well endogenically as egzogenically. The oxidation activity of free radicals can lead to the conversion of systemic biomolecules. As a consequence, there is a threat of, many severe diseases. Antioxidative agents which occur in natural products (also in honey) raise a possibility of protection against the harmful action of above mentioned radicals. Polyphenolic compounds - flavonoids, phenolic acids and ascorbic acid - are the most important antioxidative agents. The research of many authors proves that honey, given orally, shows an antioxidative activity. The level of antioxidative agents in serum after the consumption of honey is high and surpasses the antioxidative activity of tea. Dark honeys (honeydew and heather) have considerably higher antioxidative activity in comparison to light ones (acacia, lime, polyfloral).

scholarly journals Antioxidants from Tropical Herbs

2010 ◽  
Vol 5 (3) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Rasyidah Razab ◽  
Azlina Abdul Aziz
Keyword(s):  
Free Radicals ◽  
Antioxidant Capacity ◽  
Strong Correlation ◽  
Antioxidant Activities ◽  
Polyphenolic Compounds ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind, 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and antioxidant activities. A majority of these plants have never been studied before with regards to their polyphenolic content and antioxidant activities. The shoots of Anacardium occidentale, the shoots and fruits of Barringtonia racemosa, Pithecellobium jiringa and Parkia speciosa had high polyphenolic contents (> 150 μg gallic acid equivalents/mg dried plant) and antioxidant activities when measured using the ferric reducing antioxidant power (FRAP) (>1.2 mM) and Trolox equivalent antioxidant capacity (TEAC) assays (>2.4 mM). A strong correlation was observed between the two antioxidant assays (FRAP vs TEAC) implying that the plants could both scavenge free radicals and reduce oxidants. There was also a strong correlation between the antioxidant activities and polyphenolic content suggesting the observed antioxidant activities were contributed mainly by the polyphenolics in the plants.

scholarly journals Total antioxidant capacity and profiling of polyphenolic compounds in jute leaves by HPLC-DAD

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 343-348
Author(s):  
M.M. Ali ◽  
K.S. Ahmed ◽  
H. Hossain ◽  
B. Roy ◽  
B. Rokeya ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Ellagic Acid ◽  
Total Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Polyphenolic Compounds ◽  
Dry Extract ◽  
Corchorus Capsularis ◽  
Total Antioxidant

Jute leaves (Corchorus spp.) have been used as a medicinal plant for the treatment of various diseases. The study was investigated on the antioxidant activities and HPLC profiling of polyphenolic compounds in ethanol extract of Corchorus olitorius (C. olitorius) and Corchorus capsularis (C. capsularis) leaves. The total antioxidant capacity was evaluated by phosphomolybdenum method and Identification and quantification of polyphenolic compounds were performed using HPLC-DAD system. The results indicated that eight polyphenolic compounds were found in the C. capsularis leaves but C. olitorius leaves contain six polyphenolic compounds. In fact, major identified polyphenolic compounds of C. capsularis leaves were caffeic acid (CA), 55.93±0.13; trans-ferulic acid (FA), 58.02±0.18; rutin hydrate (RH), 32.16±0.08; ellagic acid (EA), 53.65±0.11 and quercetin hydrate (QU), 46.17±0.09 mg/100 g of dry extract respectively. Whereas in C. olitorius leaves which were rutin hydrate (RH), 152.17±0.51; ellagic acid (EA), 143.27±0.58 and quercetin hydrate (QU), 292.83±0.73 mg/100 g of dry extract respectively. The results showed that C. capsularis leaves contained high level of total antioxidant capacity (214.32±1.95 mg of ascorbic acid/g of dry extract) than that of C. olitorius (165.66±1.30 mg of ascorbic acid/g of dry extract) leaves. The overall data suggested that C. olitorius and C. capsularis leaves contain a significant amount of several polyphenolic compounds that could be used as a natural antioxidant for functional foods.

scholarly journals IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS

2009 ◽  
Vol 27 (2) ◽  
Author(s):  
CARLOS ALEXANDRE KOGUISHI DE BRITO ◽  
PRISCILA BECKER SIQUEIRA ◽  
JANE CRISTINA DE SOUZA ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Ascorbic Acid Content ◽  
Psidium Guajava ◽  
Polyphenolic Compounds ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Lycopene Content ◽  
Free Radicals Scavenging

capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1-diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS.+), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p£ 0.05) in antioxidant capacity, ranging from 1.9 to 7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.

HPLC Screening of Bioactives Compounds and Antioxidant Capacity of Different Hypericum Species

2018 ◽  
Vol 69 (2) ◽  
pp. 305-309 ◽  
Author(s):  
Daniela Gitea ◽  
Simona Vicas ◽  
Manuel Alexandru Gitea ◽  
Sebastian Nemeth ◽  
Delia Mirela Tit ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Methanol Extract ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
The Other ◽  
The North ◽  
Western Area ◽  
North Western ◽  
Hypericum Species ◽  
Biological Actions

Our study compares the content in polyphenolic compounds and hypericin, in four species of Hypericum - H. perforatum L., H. maculatum Cr., H. hirsutum L., H. tetrapterum Fr. (syn. Hypericumacutum Mnch.) harvested from spontaneous flora in the north-western area of Transylvania, Romania. These species represent an important source of such compounds with different biological actions. After making the extracts, they were subjected to HPLC-SM analysis. The presence of rutoside in the largest amount (462.82 mg %) in the H. perforatum extract was observed, this containing most of the flavonoid heterosides. For the species H. maculatum, the presence in a much higher amount of the hyperoside (976.36 mg %) is characteristic compared to the other species. Quercetol is the best represented of the flavonoid aglycons, its concentration being the highest in H. hirsutum (659.66 mg %). The hypericin content ranges from 0.2171 g % in the H. tetrapterum extract, to 0.0314 g % in the methanol extract of H. maculatum.The highest antioxidant properties measured by FRAP method were recorded in the case of H. perforatum and H. maculatum.

Determination of the Content of Ascorbic Acid and Antioxidant Capacity of Fruit Buchenavia tomentosa Eichler

2019 ◽  
Vol 11 (3) ◽  
pp. 771-784
Author(s):  
Elisa Tatiana S. Damasceno ◽  
Regiamara R. Almeida ◽  
Bruna C. Pires ◽  
Flavia Viana A. Dutra ◽  
Keyller B. Borges ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity

Evaluation of Salivary Antioxidants and Oxidative Stress Markers in Male Smokers

2019 ◽  
Vol 22 (7) ◽  
pp. 496-501
Author(s):  
Fatemeh Ahmadi-Motamayel ◽  
Parisa Falsafi ◽  
Hamidreza Abolsamadi ◽  
Mohammad T. Goodarzi ◽  
Jalal Poorolajal
Keyword(s):  
Oxidative Stress ◽  
Uric Acid ◽  
Free Radicals ◽  
Antioxidant Capacity ◽  
Cigarette Smoke ◽  
Total Antioxidant Capacity ◽  
The Body ◽  
Total Antioxidant ◽  
The Mean ◽  
And Oxidative Stress

Background: Cigarette smoke free radicals can cause cellular damage and different diseases. All the body fluids have antioxidants which protect against free radicals. Objective: The aim of this study was to evaluate salivary total antioxidant capacity and peroxidase, uric acid and malondialdehyde levels in smokers and a nonsmoking control group. Methods: Unstimulated saliva was collected from 510 males. A total of 259 subjects were current smokers and 251 were non-smokers. The levels of salivary total antioxidant capacity, uric acid, peroxidase and malondialdehyde were measured using standard procedures. Data were analyzed with t test and ANOVA. Results: The smokers were younger and dental hygiene index was higher than healthy nonsmoking controls. The mean total antioxidant capacity in smokers and nonsmokers was 0.13±0.07 and 0.21±011, respectively (P=0.001). Smokers had significantly lower peroxidase and uric acid levels than healthy controls. In addition, the mean malondialdehyde levels in the smokers and nonsmokers were 4.55 ±2.61 and 2.79 ±2.21, respectively (P=0.001). Conclusion: Cigarette smoke produces free radical and oxidative stress, causing many side effects. Salivary antioxidant levels decreased and malondialdehyde levels increased in smokers, indicating the high oxidative stress among smokers compared to nonsmokers. Cigarette smoke had deleterious effects on main salivary antioxidants levels.

scholarly journals Total Antioxidant Capacity and Lipid Peroxidation Status in Cervical Cancer Patients Compared with Women Without Cervical Cancer in Bangladesh

2021 ◽  
Vol 19 (4) ◽  
Author(s):  
Taslima Nigar ◽  
Annekathryn Goodman ◽  
Shahana Pervin
Keyword(s):  
Oxidative Stress ◽  
Cervical Cancer ◽  
Lipid Peroxidation ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Cancer Patients ◽  
Total Antioxidant Capacity ◽  
Stress Index ◽  
Oxidative Stress Index ◽  
Total Antioxidant

Abstract Purpose Over the past several decades, research has suggested reactive oxygen species act as cofactors for cervical cancer development. The aim of this study is to evaluate the antioxidant and lipid peroxidation status in cervical cancer patients in Bangladesh. Methods From December 2017 to 2018, a cross-sectional observational study was conducted on 50 cervical cancer patients and 50 controls. Plasma levels of lipid peroxidation and total antioxidant capacity were measured. The Student’s t test was used for statistical analysis. P values less than 0.05 were taken as a level of significance. Results There was a significant reduction in total antioxidant levels in patients with cervical cancer, 972.77 ± 244.22 SD µmol equivalent to ascorbic acid/L, compared to normal controls, 1720.13 ± 150.81 SD µmol equivalent to ascorbic acid/L (P < 0.001). Levels of lipid peroxidation were found to be significantly higher in cervical cancer, 7.49 ± 2.13 SD µmol/L, than in women without cervical cancer, 3.28 ± 0.58 SD µmol/L (P < 0.001). The cervical cancer patients had significantly higher levels of oxidative stress index (0.83 ± 0.31) in comparison to controls (0.19 ± 0.04) (P < 0.001). Conclusion There was an increased oxidative stress index due to imbalance between lipid peroxidation generation and total antioxidant capacity in cervical cancer patients. Further studies are needed to explore the role of oxidative stress as a cofactor for cervical carcinogenesis.

scholarly journals Antioxidative, Antifungal and Additive Activity of the Antimicrobial Peptides Leg1 and Leg2 from Chickpea

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 585
Author(s):  
Marie-Louise Heymich ◽  
Laura Nißl ◽  
Dominik Hahn ◽  
Matthias Noll ◽  
Monika Pischetsrieder
Keyword(s):  
Escherichia Coli ◽  
Saccharomyces Cerevisiae ◽  
Ascorbic Acid ◽  
Bacillus Subtilis ◽  
Antifungal Activity ◽  
Antimicrobial Peptides ◽  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Cytotoxic Effects ◽  
Zygosaccharomyces Bailii

The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickpea legumin hydrolysates. Checkerboard assays revealed strong additive antimicrobial effects of Leg1/Leg2 with sodium benzoate against Escherichia coli and Bacillus subtilis with fractional inhibitory concentrations of 0.625 and 0.75. Additionally, Leg1/Leg2 displayed antifungal activity with minimum inhibitory concentrations of 500/250 µM against Saccharomyces cerevisiae and 250/125 µM against Zygosaccharomyces bailii. In contrast, no cytotoxic effects were observed against human Caco-2 cells at concentrations below 2000 µM (Leg1) and 1000 µM (Leg2). Particularly Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms (maximally 91.5/86.3% compared to 91.2/94.7% for the control ascorbic acid). The present results demonstrate that Leg1/Leg2 have the potential to be applied as preservatives protecting food and other products against bacterial, fungal and oxidative spoilage.

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