scholarly journals Effects of Solvents on Total Phenolic Content and Antioxidant Activity of Ginger Extracts

2020 ◽  
Author(s):  
Dessie Ezez ◽  
Molla Tefera
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Abstract Ginger (Zingiber officinale) is a popular spice which used for the treatment of different gastrointestinal and inflammatory discomfort. In the present study, the total phenolic content (TPC) and antioxidant activity of ginger extract using four solvents (ethanol, methanol, acetone and ethyl acetate) were determined. Among the four solvents, methanol extract showed that the maximum phenolic (1183.813 mg GAE/100 g at Ayikel and 1022.409 mg GAE/100 g at Mandura) and the least were found in acetone extract (748.865 mg GAE/100 g at Ayikel and 690.152 mg GAE/100 g at Mandura). In addition, the highest DPPH radical scavenging activity (84.868% at Ayikel and 82.883% at Mandura) was observed in methanol. However, acetone showed the least DPPH radical scavenging activity (73.864% at Ayikel and 70.597% at Mandura). Antioxidant activities of ginger extracts were also expressed as IC50 values and acetone extract has maximum IC50 value (0.654 and 0.812 mg/mL) followed by ethyl acetate and ethanol, while the lowest for methanol extracts (0.481 and 0.525 mg/mL). The result of this study showed that extraction solvents significantly affected the total phenolic content and antioxidant activities of ginger. Thus, ginger can be regarded as promising candidates for natural sources of antioxidants with high value of phenolic contents.

scholarly journals Effects of solvents on total phenolic content and antioxidant activity of ginger extracts 

2020 ◽  
Author(s):  
Dessie Ezez ◽  
Molla Tefera
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Abstract Ginger (Zingiber officinale) is a popular spice which used for the treatment of different gastrointestinal and inflammatory discomfort. In the present study, the total phenolic content (TPC) and antioxidant activity of ginger extract using four solvents (ethanol, methanol, acetone and ethyl acetate) were determined. Among the four solvents, methanol extract showed that the maximum phenolic (1183.813 mg GAE/100 g at Ayikel and 1022.409 mg GAE/100 g at Mandura) and the least were found in acetone extract (748.865 mg GAE/100 g at Ayikel and 690.152 mg GAE/100 g at Mandura). In addition, the highest DPPH radical scavenging activity (84.868% at Ayikel and 82.883% at Mandura) was observed in methanol. However, acetone showed the least DPPH radical scavenging activity (73.864% at Ayikel and 70.597% at Mandura). Antioxidant activities of ginger extracts were also expressed as IC50 values and acetone extract has maximum IC50 value (0.654 and 0.812 mg/mL) followed by ethyl acetate and ethanol, while the lowest for methanol extracts (0.481 and 0.525 mg/mL). The result of this study showed that extraction solvents significantly affected the total phenolic content and antioxidant activities of ginger. Thus, ginger can be regarded as promising candidates for natural sources of antioxidants with high value of phenolic contents.

scholarly journals Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 389 ◽  
Author(s):  
Samuchaya Ngamsuk ◽  
Tzou-Chi Huang ◽  
Jue-Liang Hsu
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging ◽  
Coffea Arabica L

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release of total phenolic content and total procyanidins compared with the fresh leaves. The results showed that the young leaves exposed to drying processes had the highest total phenolic content, total procyanidins, and DPPH radical scavenging activity. Therefore, the effect of different drying temperatures (30, 40, and 50 °C) in the young leaves were further analyzed. The results indicated that DPPH radical scavenging activity, total phenolic content, and total procyanidins were increasingly generated when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 °C. The DPPH radical scavenging activity of the coffee leaf teas was significantly correlated with total phenolic content and total procyanidins. Identification of Coffea arabica L. bioactive compounds by LC-MS showed the presence of catechin or epicatechin, mangiferin or isomangiferin, procyanidin B, caffeoylquinic acids (CQA), caffeine, quercetin-3-O-glucoside, procyanidin C, rutin, and 3,4-diCQA. Coffea arabica L. leaf tea was confirmed to be a potential functional food rich in phenolic compounds with strong antioxidant activity.

scholarly journals Antioxidant Activities, Total Phenolic Content and Colour Parameters in the Aqueous Extracts of Avocado, Banana and Papaya Leaves

2021 ◽  
Vol 19 (01) ◽  
pp. 137-142
Author(s):  
VIJAYA KUMAR GOPALAN NIRVESHA NAIR ◽  
SEOK TYUG TAN
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Colour Parameters ◽  
Banana Leaves ◽  
Dpph Radical Scavenging

Literature has consistently reported that horticultural wastes including leaves, skin, stones and seeds contain substantial amounts of bioactive compounds. Therefore, this study aims to evaluate antioxidant activity, Total Phenolic Content (TPC) and colour parameters in avocado, banana, and papaya leaves. Antioxidant activity of the leaves was determined using Trolox Equivalent Antioxidant Capacity (TEAC) and DPPH radical scavenging assays, whereas TPC was evaluated using Folin-Ciocalteu assay. Data analysis was carried out using SPSS version 25 of triplicate determinations. Mean differences among the fruit leaves extracts were determined using One way-ANOVA, while the correlations between the studied components were by the Pearson's Correlation Coefficient Test. The colour of the extracts was determined using a colour picker software. The TEAC values were in the range of 332.30 ± 18.04 µg Trolox/g D.W. (avocado leaves) to 12217.71 ± 18.04 µg Trolox/g D.W. (banana leaves) while the DPPH radical scavenging activity was from 10.07 ± 3.89% (banana leaves) to 86.70 ± 0.26 % (avocado leaves). Besides, TPC was from 871.33 ± 38.35 µg GAE/g D.W. (papaya leaves) to 1199.08 ± 6.00 µg GAE/g D.W. (avocado leaves). The hue values were from 19º in avocado leaves extract to 37º in banana leaves extract. Results from Pearson's Correlation Coefficient Test revealed that there were no significant correlations between the studied assays. Avocado leaves had the highest DPPH radical scavenging activity and TPC among the three extracts. Findings derived from the present study could be exploited in nutraceuticals formulation.

scholarly journals Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı

2021 ◽  
Vol 9 (11) ◽  
pp. 2013-2021
Author(s):  
Fadime Seyrekoğlu ◽  
Hasan Temiz
Keyword(s):  
Phenolic Compounds ◽  
Sensory Analysis ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.

scholarly journals Antioxidant Activity and Total Phenolic Contents of Three Bupleurum Taxa

2014 ◽  
Vol 9 (4) ◽  
pp. 1934578X1400900
Author(s):  
Hyeusoo Kim ◽  
Sea Hyun Kim ◽  
Kyeong Won Yun
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
The Other ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Bupleuri Radix (Bupleurum spp. root) is one of the most important crude drugs in Korea, China and Japan. We investigated the total phenolic content and antioxidant activity of three Bupleurum taxa (B. falcatum, B. falcatum ‘Mishima’ and B. latissimum). The highest total phenolic content was found in B. latissimum (18.6±1.7 mg/g) and the least in B. falcatum ‘Mishima’ (9.4±0.5 mg/g). The ethyl acetate fractions obtained from B. falcatum and B. falcatum ‘Mishima’ showed higher DPPH radical scavenging activity than the other fractions. In the case of B. latissimum, the DPPH radical scavenging activity of the diethyl ether fraction was higher than that of the other fractions. These results suggest that the three Bupleurum plants may be used as a food additive as a natural antioxidant.

scholarly journals Phytochemical screening, phenolic acid profiling and antioxidant activity analysis of peels from selected mango (Mangifera spp.) genotypes in the Philippines

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1116-1124
Author(s):  
E.T.M. Ocampo ◽  
J.A.M.A. Libron ◽  
M.L.D. Guevarra ◽  
J.M.C. Mateo
Keyword(s):  
Vitamin C ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Mango Peel ◽  
Dpph Radical Scavenging

Peels of thirteen (13) ripe mango genotypes were analyzed for total phenolic, total flavonoid, vitamin C, vitamin A contents, and antioxidant activity. Statistical analysis showed that the mango genotypes were significantly different in all the chemical assays performed. The total phenolic content of the genotypes ranged from 3.44-14.59% GAE while total flavonoid content ranged from 0.32 – 2.16% CE. The vitamin A and vitamin C contents of mango peels ranged from 24.66 – 92.01 IU/g and 4.55 – 6.40 mg/g, respectively. The DPPH radical scavenging activity ranged from 88.11 – 92.47%. Correlation analysis also showed that DPPH radical scavenging activity has high positive correlation with total phenolic content (r = 0.69), total flavonoid (r = 0.77) content, and vitamin C (r = 0.57). Using standards, the presence of gallic, vanillic, syringic, and ferulic acids were confirmed in Carabao mango peel by comparison of retention times using High Performance Liquid Chromatography (HPLC). The quantity of these phenolic acids was also calculated with gallic acid and ferulic acid having the highest and lowest concentrations in the peels of all the studied genotypes, respectively. The observation and data collected from this study showed that there was chemical variation in the peels of different mango genotypes that can be a basis for future breeding work. Furthermore, mango peel was can be a good source of phenolic compounds, vitamins and antioxidants which can be utilized as a functional food, and for nutraceutical, pharmaceutical and cosmeceutical purposes.

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