scholarly journals Cinnamomum zeylanicum: Morphology, Antioxidant Properties and Bioactive Compounds

2021 ◽  
Author(s):  
Asel Chandula Weerasekera ◽  
Kanchana Samarasinghe ◽  
Heethaka Krishantha Sameera de Zoysa ◽  
Thushara Chathuranga Bamunuarachchige ◽  
Viduranga Yashasvi Waisundara
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Insulin Signaling ◽  
Positive Impact ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Cinnamomum Zeylanicum ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Progression Of Disease

Cinnamomum zeylanicum is one of the oldest spices used for culinary purposes in Asian countries. Its extracts have demonstrated a positive impact on controlling the progression of disease pathologies due to antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-mutagenic, anti-tyrosinase and antidiabetic characteristics. C. zeylanicum also has its unique variations which makes it necessary to distinguish it from other species of cinnamon. Phenolic compounds such as cinnamaldehyde, eugenol, carvacrol, cinnamic acetate and thymol are the main compounds that can be found in essential oils of C. zeylanicum. However, cinnamaldehyde and eugenol act as the main bioactive antioxidant compounds found in C. zeylanicum because of their active functional groups in the structures. There are many examples of the use of C. zeylanicum extracts for medicinal purposes, specifically cinnamon metabolite proanthocyanidins which suppress inflammatory compounds and help pathways such as insulin signaling. Moreover, the bioactive compounds in essential oils of this plant are used against many pathogenic (including food-borne) and spoilage bacteria.

scholarly journals Sustainable Biosynthesis of Antioxidants from Koji Rice Fermented with Aspergillus flavus Using Microwave-Assisted Extraction

2021 ◽  
Vol 11 (1) ◽  
pp. 430
Author(s):  
Hassan Hadi Mehdi Al Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Naoufal Lakhssassi ◽  
Anubhav Pratap-Singh
Keyword(s):  
Ethyl Acetate ◽  
Aspergillus Flavus ◽  
Bioactive Compounds ◽  
Ethylenediaminetetraacetic Acid ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

The present study proposes microwave-assisted extraction as a sustainable technique for the biosynthesis of bioactive compounds from rice fermented with Aspergillus flavus (koji). First, fermentation conditions (i.e., pH from 3–12, five temperatures from 20–40 °C, and four culture-fermentation media viz. wheat, wheat bran, malt and rice) were optimized for producing microbial bioactive compounds. Microwave extraction was performed at 2450 MHz and 500 W for 20, 30, and 40 s with seven solvents (distilled water, ethyl acetate, hexane, ethanol, chloroform, diethyl ether, and methanol). The obtained results revealed that ethyl acetate is the most appropriate solvent for extraction. Effects of this ethyl acetate extract were compared with a commercial synthetic antioxidant. Antioxidant properties were enhanced by preventing the oxidation of the linoleic acid (C18H32O2) with an inhibition rate (antioxidant efficacy) of 73.13%. Notably, the ferrous ion binding ability was marginally lower when compared to the disodium salt of ethylenediaminetetraacetic acid (EDTA). Additionally, the obtained total content of phenolic compounds in the ethyl acetate extract of fermented rice (koji) by Aspergillus flavus was 232.11 mg based on gallic acid/mL. Antioxidant compounds in the ethyl acetate extract of fermented rice showed stability under neutral conditions, as well as at high temperatures reaching 185 °C during 2 h, but were unstable under acidic and alkaline conditions. The results demonstrate the efficacy of novel microwave-assisted extraction technique for accelerating antioxidant production during rice fermentation.

scholarly journals Effect of the Distillation Time on the Chemical Composition, Antioxidant Potential and Antimicrobial Activity of Essential Oils from Different Cannabis sativa L. Cultivars

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4770
Author(s):  
Sara Palmieri ◽  
Francesca Maggio ◽  
Marika Pellegrini ◽  
Antonella Ricci ◽  
Annalisa Serio ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Cannabis Sativa ◽  
Central Italy ◽  
Antioxidant Potential ◽  
Volatile Fraction ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
First Time

Within the unavoidable variability of various origins in the characteristics of essential oils, the aim of this study was to evaluate the effect of the distillation time on the chemical composition and biological activity of Cannabis sativa essential oils (EOs). The dry inflorescences came from Carmagnola, Kompolti, Futura 75, Gran Sasso Kush and Carmagnola Lemon varieties from Abruzzo region (Central Italy), the last two being new cultivar here described for the first time. EOs were collected at 2 h and 4 h of distillation; GC/MS technique was applied to characterize their volatile fraction. The EOs were evaluated for total polyphenol content (TPC), antioxidant capacity (AOC) and antimicrobial activity against food-borne pathogens and spoilage bacteria. The time of distillation particularly influenced EOs chemical composition, extracting more or less terpenic components, but generally enriching with minor sesquiterpenes and cannabidiol. A logical response in ratio of time was observed for antioxidant potential, being the essential oils at 4 h of distillation more active than those distilled for 2 h, and particularly Futura 75. Conversely, except for Futura 75, the effect of time on the antimicrobial activity was variable and requires further investigations; nevertheless, the inhibitory activity of all EOs against Pseudomonas fluorescens P34 was an interesting result.

scholarly journals Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1010 ◽  
Author(s):  
Irene Gómez-Cruz ◽  
Cristóbal Cara ◽  
Inmaculada Romero ◽  
Eulogio Castro ◽  
Beatriz Gullón
Keyword(s):  
Bioactive Compounds ◽  
Natural Antioxidants ◽  
Extraction Process ◽  
Industrial Applications ◽  
Antioxidant Compounds ◽  
Olive Pomace ◽  
Operational Parameters ◽  
Food Borne ◽  
High Antioxidant Activity ◽  
Gallic Acid Equivalent

Exhausted olive pomace (EOP) is the waste generated from the drying and subsequent extraction of residual oil from the olive pomace. In this work, the effect of different aqueous solvents on the recovery of antioxidant compounds from this lignocellulosic biomass was assessed. Water extraction was selected as the best option for recovering bioactive compounds from EOP, and the influence of the main operational parameters involved in the extraction was evaluated by response surface methodology. Aqueous extraction of EOP under optimised conditions (10% solids, 85 ºC, and 90 min) yielded an extract with concentrations (per g EOP) of phenolic compounds and flavonoids of 44.5 mg gallic acid equivalent and 114.9 mg rutin equivalent, respectively. Hydroxytyrosol was identified as the major phenolic compound in EOP aqueous extracts. Moreover, these extracts showed high antioxidant activity, as well as moderate bactericidal action against some food-borne pathogens. In general, these results indicate the great potential of EOP as a source of bioactive compounds, with potential uses in several industrial applications.

Chemical compositions and antibacterial activities of five selected aromatic plants essential oils against food-borne pathogens and spoilage bacteria

2015 ◽  
Vol 28 (3) ◽  
pp. 241-251 ◽  
Author(s):  
Marzieh Moosavi-Nasab ◽  
Mohammad Jamal Saharkhiz ◽  
Esmaeil Ziaee ◽  
Fatemeh Moayedi ◽  
Roya Koshani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antibacterial Activities ◽  
Chemical Compositions ◽  
Aromatic Plants ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals A Recent Optimization and Advancement in the Development of Microwave-Assisted Extraction of Microbial Bioactive Compounds

2019 ◽  
Author(s):  
Hassan Hadi Mehdi AL Rubaiy ◽  
Ammar Altemimi ◽  
Ali Khudair Jaber Al Rikabi ◽  
Uttpal Anand ◽  
Naoufal Lakhssassi
Keyword(s):  
Ethyl Acetate ◽  
Bioactive Compounds ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Total Content ◽  
Antioxidant Compounds ◽  
Assisted Extraction ◽  
Alkaline Conditions ◽  
The Stability ◽  
Neutral Conditions

The current study aims to study the optimal fermentation conditions for producing microbial bioactive compounds. The microwave parameters consist on 2450 MHz, and 500-watt for 20, 30, and 40 seconds. The solubility of solvents was tested for the extraction of antioxidant compounds from fermented rice (Koji) by A. flavus, Ethyl acetate was the best solvent used for extraction purposes. Antioxidant properties were differentiated by blocking the oxidation of the linoleic acid with an inhibition rate of 73.13% at a concentration of 200 mg/mL, in addition to increasing its effectiveness for free radical extraction and reduction strength by increasing concentrations gradually. The bond ability to irons was lower compared to the EDTA-2Na, in addition to the obtained total content corresponding to phenolic compounds in the ethyl acetate extract of fermented rice (Koji) by A. flavus was 232.11 mg, on the basis of galic acid/mg. The stability of the antioxidant compounds of the ethyl acetate extract of fermented rice (Koji) by A. flavus was also studied; showing stability under neutral conditions, as well as at high temperatures (185 °C during two hours). However, no stability was obtained under acidic and alkaline conditions.

scholarly journals Comparative antimicrobial activity of clove and fennel essential oils against food borne pathogenic fungi and food spoilage bacteria

2012 ◽  
Vol 11 (94) ◽  
pp. 16065-16070 ◽  
Author(s):  
Javed Shabnam ◽  
Mushtaq Sobia ◽  
Khokhar Ibatsam ◽  
Ahmad Rauf ◽  
Saleem Haider M
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Pathogenic Fungi ◽  
Food Spoilage ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals Preharvest Salicylate Treatments Enhance Antioxidant Compounds, Color and Crop Yield in Low Pigmented-Table Grape Cultivars and Preserve Quality Traits during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 832
Author(s):  
María E. García-Pastor ◽  
Pedro J. Zapata ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Daniel Valero ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Crop Yield ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Table Grape ◽  
Prolonged Storage ◽  
Antioxidant Compounds ◽  
Quality Traits ◽  
High Concentration ◽  
Table Grapes

Previous reports reported on the effectiveness of preharvest salicylic acid (SA) treatment on increasing fruit quality properties although no information is available about acetyl salicylic acid (ASA) and methyl salicylate (MeSa) treatments. Thus, SA, ASA and MeSa were applied at 1, 5, and 10 mM in 2016 and at 1, 0.1 and 0.01 mM in 2017 to vines of ‘Magenta’ and ‘Crimson’ table grapes. Preharvest salicylate treatments at high concentration, 5 and 10 mM, delayed berry ripening and reduced crop yield, while ripening was accelerated and yield increased at lower concentrations. In addition, SA, ASA, and MeSa treatments, at 1, 0.1, and 0.01 mM, improved berry color due to increased concentration of total and individual anthocyanins, for both cultivars. Quality parameters, and especially, antioxidant bioactive compounds, such as total phenolics and total and individual anthocyanins, were found at higher levels in treated berries at harvest and during prolonged cold storage, the highest effects being found in 0.1 mM MeSa treated table grapes. Overall, it could be concluded that MeSa treatment at 0.1 mM could be the most useful tool to increase bioactive compounds with antioxidant properties in table grape and in turn, their health beneficial properties, with additional effects on increasing crop yield, accelerating on-vine ripening process and maintaining quality traits during prolonged storage.

scholarly journals Impact of Ozonation Process on the Content of Bioactive Compounds with Antioxidant Properties in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils

2020 ◽  
Vol 24 (2) ◽  
pp. 146-155
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Tomasz Piechowiak ◽  
Piotr Antos ◽  
Miłosz Zardzewiały ◽  
...  
Keyword(s):  
Vitamin C ◽  
Pinus Sylvestris ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Raw Material ◽  
Volatile Fraction ◽  
Polyphenol Content ◽  
The Impact ◽  
Ozonation Process

AbstractThis study examined the impact of the ozonation procedure on the content of bioactive compounds in young shoots of Pinus sylvestris L. as well as on the yield and the composition of the essential oils and volatile fraction. The ozonation process consisted of exposure of the raw material during 5, 15 and 30 min to the ozone gas with the concentration of 10 and 100 ppm, and then it was stored for 24 hours. In the ozonated pine shoots, the content of vitamin C overall content of polyphenol content and antioxidant potential were determined. It was found that the investigated parameters increased as a result of the utilized procedure. The observed increase in the content of tested bioactive compounds was dependent on exposition time and was found to be highest for ozonated material for 15 min with ozone gas at a concentration of 10 ppm. As a result of the ozonation procedure the content of polyphenolic compounds and vitamin C content increased. Whereas it, did not have a significant effect on composition of the obtained essential oils. It was found that ozone is an effective elicitor, which allows increasing the content of bioactive compounds in pine shoots.

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