scholarly journals Radical-Scavenging Activity of Hot Water Extract of Japanese Rice Bran ― Association with Phenolic Acids

2006 ◽  
Vol 28 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Yasuji OKAI ◽  
Kiyoka HIGASHI-OKAI
Keyword(s):  
Phenolic Acids ◽  
Rice Bran ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Hot Water ◽  
Scavenging Activity ◽  
Hot Water Extract

scholarly journals Radical-Scavenging Activity of Hot Water Extract from Leaves of Sweet Potato Cultivar "Simon-1".

2002 ◽  
Vol 49 (10) ◽  
pp. 683-687 ◽  
Author(s):  
Tomoyuki Oki ◽  
Mami Masuda ◽  
Miyuki Osame ◽  
Mio Kobayashi ◽  
Shu Furuta ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Potato Cultivar ◽  
Hot Water ◽  
Scavenging Activity ◽  
Hot Water Extract

scholarly journals Assessment of Cosmeceutical Potentials of Selected Mushroom Fruitbody Extracts Through Evaluation of Antioxidant, Anti-Hyaluronidase and Anti-Tyrosinase Activity

J ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 329-342
Author(s):  
Dang Lelamurni Abd Razak ◽  
Anisah Jamaluddin ◽  
Nur Yuhasliza Abd Rashid ◽  
Nor Ajila Sani ◽  
Musaalbakri Abdul Manan
Keyword(s):  
Cold Water ◽  
Schizophyllum Commune ◽  
Radical Scavenging ◽  
Water Extract ◽  
Antioxidant Property ◽  
Tyrosinase Activity ◽  
Hot Water ◽  
Scavenging Activity ◽  
Hyaluronidase Activity ◽  
Hot Water Extract

Cosmeceutical formulations containing naturally derived active ingredients are currently preferred by consumers worldwide. Mushrooms are one of the potential sources for cosmeceutical ingredients but relevant research is still lacking. In this study, hot- and cold-water extractions were performed on four locally-cultivated mushrooms—Pleurotus ostreatus, Ganoderma lucidum, Auricularia polytricha and Schizophyllum commune—with the aim to assess the cosmeceutical potential of these mushroom fruitbody extracts. Total phenolics, polysaccharide and glucan content were determined. Antioxidant property of the mushroom extracts was assessed by determining the DPPH radical scavenging, ferric-reducing (FRAP) and superoxide anion (SOA) scavenging activity. Anti-hyaluronidase activity was used as an indicator for the anti-aging and anti-inflammatory property, while anti-tyrosinase activity was evaluated to assess the anti-pigmentation or whitening property of these extracts. Our results showed that total polysaccharide content of P. ostreatus extracts was the highest (235.8–253.6 mg GE/g extract), while extracts from G. lucidum contained the lowest glucan (10.12–10.67%). Cold-water extract from S. commune exhibited substantial tyrosinase inhibition activity (98.15%) and SOA scavenging activity (94.82%). The greatest hyaluronidase activity was exhibited by G. lucidum hot-water extract, with the value of 72.78%. The findings from the correlation analyses suggest that the cosmeceutical properties of these mushrooms can be attributed mainly to the combination of different types of compound such as polysaccharides and phenolics. Overall, cold-water extract of S. commune and hot-water extract of G. lucidum showed the best results and may be further investigated.

scholarly journals Antioxidant, Mineral and Microbiological Properties of Wine from Blends of Roselle Calyces Extract and Pineapple Juice

2020 ◽  
pp. 49-57
Author(s):  
M. T. Ukeyima ◽  
B. O. Idoko ◽  
L. O. Moghalu
Keyword(s):  
Antioxidant Capacity ◽  
Room Temperature ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Water Extract ◽  
Hot Water ◽  
Microbial Count ◽  
Scavenging Activity ◽  
Pineapple Juice ◽  
Hot Water Extract

Wine was produced from must formulated by mixing roselle calyces hot water extract with pineapple juice at ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 for A, B, C, D, E and F respectively. Must were pitched with Saccharomyces cerevisiae, fermented at room temperature for 8 days followed by racking, pasteurization and ageing at room temperature for 31 days. The antioxidant capacity, mineral content and microbiological analyses were carried out on the musts and wine samples using standard procedures. There was a significant (p<0.05) difference between must and wines as fermentation was observed to increase its antioxidant capacity (2, 2-diphenyl -1- picrylhydrazylradical scavenging activity, ferric reducing antioxidant properties, trolox equivalent antioxidant properties and hydroxyl radical scavenging activity). Fermentation decreased the mineral contents (manganese, zinc and magnesium) of wines except for sodium that increased significantly. Values ranged from 3.81 – 7.77 mg/L for Manganese, 162.38 – 166.66 mg/L for sodium, 2.71 – 4.71 mg/L for zinc and 35.45 – 40.67 mg/L for magnesium. Microbial count was done at different stages of production and there was no detectable growth on cultured wine samples. The result of this study showed that wines of nutritionally high quality can be produced from blends of roselle hot water extract and pineapple juice.

scholarly journals Phytochemical Constituents and the Evaluation Biological Effect of Cinnamomum yabunikkei H.Ohba Leaf

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 81
Author(s):  
Seung-Yub Song ◽  
Seung-Hui Song ◽  
Min-Suk Bae ◽  
Seung-Sik Cho
Keyword(s):  
Xanthine Oxidase ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Reducing Power ◽  
Hot Water ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Phenolic Contents ◽  
Hexane Extracts

Cinnamomum yabunikkei H.Ohba leaf is known as a traditional medicinal material in Korea. However, no scientific identification of the components or efficacy of C.yabunikkei H.Ohba leaf has been reported. In the present study, we prepared various solvent extracts of C.yabunikkei H.Ohba leaf to understand its basic properties and evaluated the antioxidant, xanthine oxidase inhibitory, and elastase inhibitory activities of hexane, ethyl acetate, acetone, methanol, ethanol, and water extracts for the first time. The antioxidant properties were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, reducing power, and total phenolic contents. The hot water extract showed the highest DPPH radical scavenging activity and total phenolic contents, and the reducing power was the highest in the water extract. The hexane extract showed an excellent elastase inhibitory effect compared to control (phosphoramidone) and the highest xanthine oxidase inhibitory activity. These results present basic information for the possible uses of the hot water and hexane extracts from C. yabunikkei leaf for the treatment of diseases caused by oxidative imbalance. In the present study, individual extracts exhibited different effects. Therefore, it is hypothesized that the applicability of C. yabunikkei will depend on the extraction method and nature of the extract. The hot water and hexane extracts could be used as antioxidants, and as anti-gout and anti-wrinkle materials respectively. Several biologically active substances present in hexane extract of C. yabunikkei have been analyzed by GCMS and demonstrated to possess antioxidant and xanthine oxidase inhibitory activity. To the best of our knowledge, this is the first study that reports the chemical profiling and biological effects of various C. yabunikkei leaf extracts, suggesting their potential use in food therapy, cosmetics or alternative medicine.

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

scholarly journals HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained fromPunica granatumFruit Peel

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sushil Kumar Middha ◽  
Talambedu Usha ◽  
Veena Pande
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Scavenging Activity ◽  
Fruit Peel ◽  
Phenolic Profile ◽  
Antioxidant Power

This study revealed polyphenolic content, nutritive content, antioxidant activity, and phenolic profile of methanol and aqueous extracts ofPunica granatumpeel extract. For this, extracts were screened for possible antioxidant activities by free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity and ferric-reducing antioxidant power (FRAP) assays. The total phenolics and flavonoid recovered by methanolic (MPE) and the water extract (AQPE) were ranged from 185 ± 12.45 to 298.00 ± 24.86 mg GAE (gallic acid equivalents)/gm and 23.05 ± 1.54 to 49.8 ± 2.14 quercetin (QE) mg/g, respectively. The EC50of herbal extracts ranged from 100 µg/ml (0.38 quercetin equivalents), for AQPE, 168 µg/ml (0.80 quercetin equivalents), for MPE. The phenolic profile in the methanolic extracts was investigated by chromatographic (HPLC) method. About 5 different flavonoids, phenolic acids, and their derivatives including quercetin (1), rutin (2), gallic acid (3), ellagic acid (4), and punicalagin as a major ellagitannin (5) have been identified. Among both extracts, methanolic extract was the most effective. This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry.

Potent Free Radical Scavenging Activity of Propol Isolated from Brazilian Propolis

1997 ◽  
Vol 52 (11-12) ◽  
pp. 828-833 ◽  
Author(s):  
Purusotam Basnet ◽  
Tetsuya Matsuno ◽  
Richard Neidlein
Keyword(s):  
Free Radical ◽  
Vitamin E ◽  
Superoxide Anion ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Brazilian Propolis

Abstract We evaluated free radical scavenging activity of the water, methanol and chloroform ex­tracts of propolis in 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and xanthine-xanthine oxidase (XOD) generated superoxide anion assay systems. The free radical scavenging activity guided fractionation and chemical analysis led to the isolation of a new compound, propol {3-[4-hydroxy-3-(3-oxo-but-1-enyl)-phenyl]-acrylic acid) from the water extract, which was more potent than most common antioxidants such as vitamin C and vitamin E (α-tocopherol) in these assay systems.

scholarly journals Polyphenol and flavonoid profiles and radical scavenging activity in leafy vegetable Amaranthus gangeticus

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Umakanta Sarker ◽  
Shinya Oba
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Health Benefit ◽  
Leafy Vegetable ◽  
Scavenging Activity ◽  
Coumaric Acid ◽  
Phenolic Profiles

Abstract Background Red amaranth (Amaranthus gangeticus L.) has great diversity in Bangladesh, India, and South East Asia with multipurpose uses. The bright red-violet colored A. gangeticus is a popular and low-cost leafy vegetable in the Asian continent including Bangladesh and India because of attractive leaf color, taste, adequate nutraceuticals, phenolic compounds, and sole source of betalains. The natural colors and phenolic compounds of this species have a significant role in promoting the health-benefit including the scavenging capacity of radicals, the colorant of food products, and play a vital role in the industry of foods. However, phenolic profiles and radical scavenging activity of this species have not been evaluated. Hence, for the first time, four selected advance lines of A. gangeticus were characterized for phenolic profiles, antioxidant constituents, and antioxidant potentiality. Results A. gangeticus genotypes are abundant sources of phenolic profiles and antioxidant constituents with good radical quenching capacity that differed across the genotypes. Twenty-five phenolic acids and flavonoids, such as protocatechuic acid, salicylic acid, gentisic acid, gallic acid, β-resorcylic acid, vanillic acid, p-hydroxybenzoic acid, chlorogenic acid, ellagic acid, syringic acid, ferulic acid, kaempferol, m-coumaric acid, trans-cinnamic acid, quercetin, p-coumaric acid, apigenin, caffeic acid, rutin, sinapic acid, isoquercetin, naringenin, myricetin, catechin, and hyperoside were identified in A. gangeticus accessions. A. gangeticus accessions LS7 and LS9 demonstrated ample phenolic acids, flavonoids, antioxidant constituents, and antioxidant potentiality. It revealed from the correlation study that antioxidant components of A. gangeticus genotypes exhibited good radical scavenging activities. The genotypes LS7 and LS9 could be directly used as phenolic profiles, antioxidant constituents, and antioxidant activity enrich cultivars. Conclusions The identified compounds of phenolic acids and flavonoids in A. gangeticus privilege the comprehensive study of pharmacology. The basic information on phenolic profiles and antioxidant constituents achieved in the present study will provide the scientist’s forum for the scientific assessment of these compounds in A. gangeticus.

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