scholarly journals Total polyphenolic compounds contents (TPC), total antioxidant activities (TAA) and HPLC determination of individual polyphenolic compounds in selected Moravian and Austrian wines

2011 ◽  
Vol 9 (4) ◽  
pp. 677-687 ◽  
Author(s):  
Badamtsetseg Soyollkham ◽  
Pavel Valášek ◽  
Miroslav Fišera ◽  
Vlastimil Fic ◽  
Vlastimil Kubáň ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Antioxidant Power ◽  
Geographical Regions ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

AbstractWine samples (Grüner Veltliner (GV) and Zweigelt (ZW) from four different geographical regions of Austria and Czech Republic) were analyzed to determine their total phenolic content (TPC) by applying the Folin-Ciocalteau method, total antioxidant activity (TAA) by FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picryl-hydrazyl) assays, and to identify and quantify eleven phenolic compounds using a HPLC/UV-VIS method.

scholarly journals PENENTUAN KADAR FENOLAT TOTAL DAN AKTIVITAS ANTIOKSIDAN DARI EKSTRAK DAUN DADAP MERAH (Erythrina fusca Lour) SECARA SPEKTROFOTOMETRI UV-Vis

2019 ◽  
Vol 11 (1) ◽  
pp. 09-16
Author(s):  
Epi Supri Wardi ◽  
Zulkarni R Zulkarni R ◽  
Desy Nurdianti
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Phenolic Content ◽  
Ethyl Acetate Extract ◽  
Ethanol Extract ◽  
Hexane Extract ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Determination of total phenolate and antioxidant activity of red leaf extract (Erythrina fusca Lour) was done by UV-Vis spectrophotometry. This study aims to determine the total phenolic content and antioxidant activity of hexane, ethyl acetate and ethanol extract. The extracts were prepared using a non-polar-maseration method with hexane, ethyl acetate and ethanol solvents. The results showed total phenolic concentration using the Folin-Ciocalteu method were 0.412 g/100 g in the hexane extract, 1.782 g/100 g in the ethyl acetate extract and 5.455 g/100 g in the ethanol extract. Antioxidant activity conducted by using FRAP method (Ferric Reducing Antioxidant Power) were obtained 0,682 mmol Fe (II)/100 g at hexane extract, 5,186 mmol Fe (II)/100 g at ethyl acetate extract and 10,591 mmol Fe (II)/100 g on the ethanol extract. The antioxidant activity of gallic acid as standard was 44.356 g mmol Fe (II)/100g.

scholarly journals Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin

2013 ◽  
Vol 13 (60) ◽  
pp. 8293-8312
Author(s):  
CNA Sossa-Vihotogbé ◽  
◽  
NH Akissoe ◽  
VB Anihouvi ◽  
BC Ahohuendo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Leafy Vegetables ◽  
Organic Fertilizers ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Harvesting Time ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Leafy vegetables are an excellent source of bioactive factors, traditionally used as important medical ingredients. Recently, some leafy vegetables are domesticated without the use of fertilizer, as well as the assessment of the effect of fertilizer on their nutritional value. This study aims at testing the effect of three mineral and organic fertilizers (Cowpat, NPK and NPK + cowpat) on three traditional leafy vegetables: Ceratotheca sesamoïdes, Sesamum radiatum and Justicia tenella. Their antioxidant activities were assessed at different harvesting times varying from six (6) to fourteen (14) Weeks After Transplantation (WAT) using three in vitro methods: Ferric reducing antioxidant power (FRAP), 2,2’-Azinobis3-ethylbenzothiazoline-6- sulfonic acid (ABTS) and 2,2-diphenyl-1-picryl hydrazil (DPPH). The FRAP, DPPH, ABTS assays were consistent and positively correlated (p < 0.001). Total antioxidant activities of leafy vegetables depended on species, harvesting time and methods. They ranged from 32.0 to 45.7 µmol Fe/g DW (for FRAP), with non fertilized J. tenella cut at 12 WAT giving the highest antioxidant activity. Percentage of inhibition using DPPH assay ranged from 11.4 to 87.2 % and showed that J. tenella fertilized with NPK and cowpat, and harvested at 9 WAT had the highest antioxidant activity. Regarding ABTS, the range of 17.6 to 28.9 µmol TE/g DW was recorded, and the leaves of C. sesamoïdes harvested at 10 WAT and fertilized with cowpat showed the highest level. Compared to other species, those studied here may best contribute to improve human health related to degenerative diseases. Moreover, significant and positive correlations were observed between the total phenolic compounds content and antioxidant activities of leaves regardless the methods used. The positive and significant correlations between the three assays (FRAP, DPPH, ABTS) allow to suggest the use of only anyone of them to check factors in the study. This paper highlights the potential of antioxidant capability of the leafy vegetables even fertilized.

Comparison between Phenolic Content, Antioxidant and Antibacterial ac-tivity of Algerian and Turkish Propolis

2020 ◽  
Vol 23 ◽  
Author(s):  
Narimane Segueni ◽  
Merve Keskin ◽  
Şaban Keskin ◽  
Benlabed Kadour ◽  
Sevgi Kolaylı ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Frap Assay ◽  
Antioxidant Power ◽  
E Coli ◽  
Ferric Reducing Antioxidant Power ◽  
Pharmaceutical Industries

Background:: Propolis is a natural resinous material produced by honeybees. Propolis biological activity and its phenolic profile were largely studied all over the world. However, only few investigations have been carried out on Algerian and Turkish propolis. The aim of the present study is to compare the phenolic content, antioxidant and antibacterial activity of propolis samples collected from different localities of Algeria and Turkey. Methods:: Propolis extracts were performed using maceration in ethanol 80%. Total phenolic and flavonoid contents were determined. Antioxidant and antibacterial activities were evaluated using FRAP assay and the determination of MIC against four bacterial strains (S. aureus ATCC 25923, E. coli ATCC 25922, P. aeruginosa ATCC 27853 and K. pneumonia). Results:: TP varied from 19.51 ± 0.86 to 219.66 ± 1.23 mg GAE/g. Whereas, TF varied from 5.27± 0.07 to 74.57 ± 1.03 QE/g. All samples showed good ferric reducing antioxidant power ranging from 267.30 ± 4.77 to 2387.30 ± 44.15 μmol Trolox eq./g. All Algerian propolis samples displayed a more pronounced activity against S. aureus ATCC 25923 with MIC values ranging from 0,04 ± 0.00 mg/mL to 0.30±0.06 mg/mL with an activity 30 times more powerful than Anatolian propo-lis. While, Anatolian propolis samples were most active against P. aeruginosa ATCC 27853 with MIC values ranging from 0.20±0.00 mg/mL to 0.60±0.00 mg/mL with an activity 5 to 10 times more powerful than Algerian propolis. Conclusion:: Algerian and Anatolian propolis possessed considerable phenolic and flavonoids contents. In addition, they ex-hibited an interesting antioxidant and antibacterial activities. Our finding suggest that both propolis could be useful in food and pharmaceutical industries.

scholarly journals Antioxidant Capacities of Peel, Pulp, and Seed Fractions ofCanarium odontophyllumMiq. Fruit

2010 ◽  
Vol 2010 ◽  
pp. 1-8 ◽  
Author(s):  
K. Nagendra Prasad ◽  
Lye Yee Chew ◽  
Hock Eng Khoo ◽  
Kin Weng Kong ◽  
Azrina Azlan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Hemoglobin Oxidation ◽  
Antioxidant Capacities ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Canarium Odontophyllum

Antioxidant capacities of ethylacetate, butanol, and water fractions of peel, pulp, and seeds ofCanarium odontophyllumMiq. (CO) were determined using variousin vitroantioxidant models. Ethylacetate fraction of peel (EAFPE) exhibited the highest total phenolic (TPC), total flavonoid content (TFC), and antioxidant activities compared to pulp, seeds, and other solvent fractions. Antioxidant capacities were assayed by total antioxidant capability, 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical activity, ferric reducing antioxidant power (FRAP), and hemoglobin oxidation assay. Total phenolic content of ethylacetate fractions was positively correlated with the antioxidant activity. This is the first report on the antioxidant activities from CO fruit fractions. Thus, EAFPE can be used potentially as a readily accessible source of natural antioxidants and as a possible pharmaceutical supplement.

scholarly journals Phytochemical Screening and Comparative Antioxidant Activities of Fractions Isolated from Sonneratia caseolaris (Linn.) Bark Extracts

2019 ◽  
pp. 1-9
Author(s):  
Mst. Shirajum Munira ◽  
Md. Afubbul Islam ◽  
Md. Shariful Islam ◽  
Sabiha Ferdowsy Koly ◽  
Mst. Luthfun Nesa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Phytochemical Screening ◽  
Sonneratia Caseolaris ◽  
Total Antioxidant ◽  
Dried Extract

Aims: Our study was carried out to appraise the phytochemical screening and antioxidant potentials of Sonneratia caseolaris (Linn.) bark extracts. Study Design:  For the purpose of this experiment the extracts were subjected for an in-vitro study. Place and Duration of Study: The study was carried out in August 2014 in the Department of Pharmacy, Southeast University, Dhaka, Bangladesh. Methodology: The various fractions of Sonneratia caseolaris (Linn.)  barks as Ethanolic (ETF), ethyl acetate (EAF), chloroform(CLF) and pet ether (PTF) fractions-were obtained after extraction were subjected to preliminary phytochemical screening. The antioxidant capacity of these fractions were evaluated using 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging assay .Total antioxidant activity and total phenolic content of ETF, EAF, CLF and PTF  extracts of S. caseolaris were determined. Results: The phytochemical screening showed the presence of flavonoid, steroid, tannin compounds in large amounts. In DPPH scavenging assay among the extracts, ethanolic fractions exhibited the highest radical scavenging activity with IC50 of 4.57 μg /ml .The highest phenolic content was found in EAF extracts (63.00 mg of GAE / g. of dried extract) followed by CLF (36.25 mg of GAE / g. of dried extract) and PTF (26.28 mg of GAE /g. of dried extract). The highest total antioxidant activity was also found in ETF fraction (185 GAE/g of dried sample followed by EAF fraction (99.00GAE/g of dried sample), PTF (84.00 GAE/g of dried sample) and Chloroform (49.00 GAE/g of dried sample). Conclusion: Our result demonstrates that all the extractives of S. caseolaris have appreciable antioxidant activities. But, further study is necessary to isolate the active compounds.

scholarly journals Agronomic characteristics and phytochemical profiles of advanced June-bearing strawberry lines for the northern Canadian climate

2014 ◽  
Vol 23 (1) ◽  
pp. 38-47 ◽  
Author(s):  
Zhichun Xie ◽  
Jinshuan Fan ◽  
Denis Charlebois ◽  
Dominique Roussel ◽  
Claudine Dubé ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Oxygen Radical ◽  
Oxygen Radical Absorbance Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Eleven advanced strawberry lines (‘SJ011‑10’, ‘SJ0440‑2’, ‘SJ061‑8’, ‘SJ066‑3’, ‘SJ069‑3’, ‘SJ069‑12’, ‘SJ0814‑37’, ‘SJ8518‑11’, ‘K04‑12’, ‘LL0220‑10’ and ‘V151’) were evaluated for their yield, fruit quality, total phenolic content, total antioxidant capacity, and phenolic composition, and were compared with a commercial cultivar (‘Wendy’). The results showed that ‘SJ069‑3’ had excellent soluble solids content, mid-level titratable acidity, low weight loss, and the best firmness among all the cultivars. Higher total antioxidant capacity was found in ‘SJ069‑3’, according to ferric reducing antioxidant power and oxygen radical absorbance capacity assays, an indication that ‘SJ069‑3’ is a promising new cultivar for the fresh market. In addition to rich individual phenolics, ‘SJ061‑8’ had the highest total antioxidant capacity, which was significantly different from the other genotypes, suggesting the potential use of this line as parent material in breeding or as a functional food ingredient. There was a strong relationship between total antioxidant capacity and total phenolic content, according to Folin–Ciocalteu, ferric reducing antioxidant power, and oxygen radical absorbance capacity assays. This study confirms that anthocyanins are major phenolic compounds contributing to the main antioxidant power of strawberries.

scholarly journals PENENTUAN KADAR FENOLAT TOTAL DAN AKTIVITAS ANTIOKSIDAN DARI EKSTRAK DAUN DADAP MERAH (Erythrina fusca Lour) SECARA SPEKTROFOTOMETRI UV-Vis

2019 ◽  
Vol 11 (1) ◽  
pp. 09-16
Author(s):  
Epi Supri Wardi ◽  
Zulkarni R Zulkarni R ◽  
Desy Nurdianti
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Phenolic Content ◽  
Ethyl Acetate Extract ◽  
Ethanol Extract ◽  
Hexane Extract ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Determination of total phenolate and antioxidant activity of red leaf extract (Erythrina fusca Lour) was done by UV-Vis spectrophotometry. This study aims to determine the total phenolic content and antioxidant activity of hexane, ethyl acetate and ethanol extract. The extracts were prepared using a non-polar-maseration method with hexane, ethyl acetate and ethanol solvents. The results showed total phenolic concentration using the Folin-Ciocalteu method were 0.412 g/100 g in the hexane extract, 1.782 g/100 g in the ethyl acetate extract and 5.455 g/100 g in the ethanol extract. Antioxidant activity conducted by using FRAP method (Ferric Reducing Antioxidant Power) were obtained 0,682 mmol Fe (II)/100 g at hexane extract, 5,186 mmol Fe (II)/100 g at ethyl acetate extract and 10,591 mmol Fe (II)/100 g on the ethanol extract. The antioxidant activity of gallic acid as standard was 44.356 g mmol Fe (II)/100g.

scholarly journals Determination of Multiple Antioxidant Activities of Endemic Tricholoma anatolicum H.H Doğan & Intini Collected from Turkey

2018 ◽  
Vol 6 (11) ◽  
pp. 1582 ◽  
Author(s):  
Hatıra Taşkın ◽  
Tülin Eker ◽  
Fuat Bozok ◽  
Hasan Hüseyin Doğan ◽  
Saadet Büyükalaca
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Antioxidant Activities ◽  
Far East ◽  
Reducing Power ◽  
Total Phenolic ◽  
Mushroom Species ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Tricholoma anatolicum H.H. Doğan & Intini is known as the most prized mushroom species in Feke region of Turkey. This mushroom species is collected from Cedar (Cedrus libani) forests and therefore is named as Cedar mushroom in this region. It is collected and consumed by local collectors and also exported to Far East countries such as Japan by exporting companies. Therefore, it is important to investigate the nutritional and medical importance of this species. The aim of this study is to reveal the antioxidant activity of methanol extract in different concentrations (1, 2 and 4 mg/mL) of T. anatolicum H.H. Doğan & Intini collected from Feke district of Adana province of Turkey in 2015. In this study, it was determined that total phenolic content of this mushroom was 56 mg/kg. 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO) and reducing power (RP) activities given in trolox (µM) and ferric-reducing antioxidant power (FRAP) given in FeSO4 (µM) were found as 449, 180, 337 and 2 at the highest concentration (4 mg/mL), respectively. As a result, it could be suggested that methanol extract of T. anatolicum H.H. Doğan & Intini has significantly antioxidant activity.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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