scholarly journals Enhancement of Polyphenol Content and Antioxidant Activity of Brown Alga Eisenia bicyclis Extract by Microbial Fermentation

2011 ◽  
Vol 14 (3) ◽  
pp. 192-197 ◽  
Author(s):  
Sung-Hwan Eom ◽  
Young-Mi Kang ◽  
Jae-Hong Park ◽  
Dae-Ung Yu ◽  
Eun-Tak Jeong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Alga ◽  
Microbial Fermentation ◽  
Polyphenol Content ◽  
Eisenia Bicyclis

Determination of singlet oxygen quenching and antioxidant activity of Bieckols isolated from the brown alga Eisenia bicyclis

2013 ◽  
Vol 237 (4) ◽  
pp. 501-508 ◽  
Author(s):  
Tae-Hyung Kwon ◽  
Hwa-Jin Suh ◽  
In-Kyoung Lee ◽  
Bong-Sik Yun ◽  
Tae-Wan Kim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Singlet Oxygen ◽  
Brown Alga ◽  
Oxygen Quenching ◽  
Eisenia Bicyclis ◽  
Singlet Oxygen Quenching

scholarly journals Antioxidant Activity of Phlorotannins Isolated from the Brown Alga Eisenia bicyclis

1996 ◽  
Vol 62 (6) ◽  
pp. 923-926 ◽  
Author(s):  
Takashi Nakamura ◽  
Kohki Nagayama ◽  
Kenji Uchida ◽  
Ryusuke Tanaka
Keyword(s):  
Antioxidant Activity ◽  
Brown Alga ◽  
Eisenia Bicyclis

Antioxidant activity and polyphenol content in milling fractions of purple wheat

2014 ◽  
Vol 42 (4) ◽  
pp. 578-588 ◽  
Author(s):  
E. Ivanišová ◽  
M. Ondrejovič ◽  
D. Chmelová ◽  
T. Maliar ◽  
M. Havrlentová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Content

scholarly journals Antioxidant Activity in Rheum emodi Wall (Himalayan Rhubarb)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2555
Author(s):  
Sang Koo Park ◽  
Yoon Kyung Lee
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethyl Acetate Fraction ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Polyphenol Content ◽  
Abts Assay ◽  
Ic50 Values

Using natural products as antioxidant agents has been beneficial to replace synthetic products. Efforts have been made to profile the antioxidant capacities of natural resources, such as medicinal plants. The polyphenol content of Himalayan rhubarb, Rheum emodi wall, was measured and the antioxidant activity was determined using DPPH and ABTS+ assay, and the oxidative stress was assessed using SOD enzymatic assay. Five different solvent fractions, n-hexane, n-butanol, ethyl acetate, dichloromethane, and water, were used for screening the antioxidant capacity in effort to determine the optimum extraction solvent. The total phenolic contents for R. emodi fractions ranged from 27.76 to 209.21 mg of gallic acid equivalents (GAE)/g of dry weight. DPPH and ABTS+ assay results are presented into IC50 values, ranged from 21.52 to 2448.79 μg/mL and 90.25 to 1718.05 μg/mL, respectively. The ethyl acetate fraction had the highest antioxidant activity among other fractions. Also, n-butanol and water fractions showed significantly lower IC50 values than the positive control in DPPH radical scavenging activity. The IC50 values of SOD assay of fractions ranged from 2.31 to 64.78 μg/mL. A similar result was observed with ethyl acetate fraction showing the highest SOD radical scavenging activity. The study suggests that the ethyl acetate fraction of R. emodi possess the strongest antioxidant activity, thus the most efficient in extracting antioxidant contents. Moreover, a highly significant correlation was shown between total polyphenol content and antioxidant activity screening assays. The compounds related to the antioxidant activity of R. emodi were identified to myricitrin, myricetin 3-galloyl rhamnoside, and myricetin, which have not been reported in studies about R. emodi before.

The composition and structural characteristics of polysaccharides of the brown alga Eisenia bicyclis

2013 ◽  
Vol 39 (3) ◽  
pp. 208-213 ◽  
Author(s):  
R. V. Men’shova ◽  
S. P. Ermakova ◽  
B. H. Um ◽  
T. N. Zvyagintseva
Keyword(s):  
Brown Alga ◽  
Structural Characteristics ◽  
Eisenia Bicyclis

scholarly journals Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

2010 ◽  
Vol 16 (1) ◽  
Author(s):  
A. Sass-Kiss ◽  
M. Tóth-Markus ◽  
H. G. Daood ◽  
D. Bánáti ◽  
J. Nyéki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Sweet Cherry ◽  
Sour Cherry ◽  
Anthocyanin Content ◽  
Total Phenols ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Cultivation Technology ◽  
Sweet Cherry Cultivars

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation.

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