Antioxidant properties of monomeric, oligomeric, and polymeric fractions in hot water extract from Pinus radiata bark

2007 ◽  
Vol 42 (1) ◽  
pp. 47-60 ◽  
Author(s):  
Chang Sub Ku ◽  
Sung Phil Mun
Keyword(s):  
Pinus Radiata ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Hot Water ◽  
Hot Water Extract ◽  
Pinus Radiata Bark

scholarly journals Antioxidant properties of hot water extracts from carpophore and spores of mushroom Ganoderma lucidum

2011 ◽  
pp. 279-288 ◽  
Author(s):  
Anita Klaus ◽  
Maja Kozarski ◽  
Miomir Niksic
Keyword(s):  
Antioxidant Activity ◽  
Ganoderma Lucidum ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Reducing Power ◽  
Hot Water ◽  
Ferrous Ions ◽  
Medicinal Mushrooms ◽  
Water Extracts ◽  
Hot Water Extract

Ganoderma lucidum (Leyss.:Fr.) Karst is one of the medicinal mushrooms, which possesses enviable antioxidant properties. Objective of this investigation was to evaluate antioxidant activity, reducing power, scavenging abilities on 1.1-diphenyl-2-picrylhydrazyl (DPPH) radicals and chelating effects on ferrous ions of hot water extracts obtained from carpophore and spores of this mushroom. Hot water extract from carpophore (Gl-I) showed high antioxidant activity of 85.7 ? 0.7%, at 10 mg/ml, while antioxidant activity of hot water extract from spores (Gl-Is) was 9.2 ? 0.3% at 10 mg/ml. Reducing power of Gl-I reached a plateau of 3.4 ? 0.1 at 20 mg/ml, and 0.3 ? 0.0 at 20 mg/ml for Gl-Is. At 10 mg/ml, scavenging ability on DPPH radicals of Gl-I increased to 96.8 ? 2.5%, whereas Gl-Is scavenged DPPH radicals by 69.6 ? 2.5% at 10 mg/ml. Gl-I chelated 81.6 ? 3.6 % of ferrous ions at 20 mg/ml, while the chelating effect of Gl-Is was 73.8 ? 1.7%. The antioxidative activities of hot water extracts from carpophore and spores of the mushroom G. lucidum were concentration dependent and increased with an increase in the concentration.

Antioxidant Properties of Glossogyne tenuifolia

2006 ◽  
Vol 34 (04) ◽  
pp. 707-720 ◽  
Author(s):  
Joan-Hwa Yang ◽  
Shu-Yao Tsai ◽  
Ching-Mei Han ◽  
Chun-Chien Shih ◽  
Jeng-Leun Mau
Keyword(s):  
Cold Water ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Hot Water ◽  
Butylated Hydroxyanisole ◽  
Ferrous Ions ◽  
Water Extracts ◽  
Hot Water Extract ◽  
Ethanolic Extracts ◽  
Glossogyne Tenuifolia

Glossogyne tenuifolia (Labill) Cass. (Compositae) is a special medicinal plant in the Pescadores Islands. Ethanolic, cold and hot water extracts were prepared from the dried herb and their antioxidant properties and components were studied. Ascorbic acid, α-tocopherol, butylated hydroxyanisole, citric and ethylenediaminetetraacetic acids were used in assays for comparison. With regard to EC50 values in antioxidant activity, ethanolic and hot water extracts (0.08 and 0.09 mg/ml) were much more effective than the cold water extract (0.76 mg/ml). At 1.0 mg/ml, reducing capacities were 1.57, 0.31 and 1.04 for ethanolic, cold water and hot water extracts, respectively. Scavenging abilities on 1,1-diphenyl-2-picrylhydrazyl radicals were in descending order: ethanolic > cold water > hot water extracts. At 20 mg/ml, the hot water extract chelated all hydroxyl ions (100%) whereas the scavenging ability of the cold water extract was 68.86%. Chelating abilities on ferrous ions were in descending order: cold water > hot water > ethanolic extracts. Phenols were found to be the major antioxidant components. All EC50 values were below 20 mg/ml, and some even below 0.1 mg/ml, indicating that all three extracts from G. tenuifolia were rich in antioxidant properties.

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 Poplar Hot Water Extract Enhances Barrier and Antioxidant Properties of Chitosan/Bentonite Composite Film for Packaging Applications

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1614 ◽  
Author(s):  
Mengya Sun ◽  
Na Liu ◽  
Shuzhen Ni ◽  
Huiyang Bian ◽  
Yingjuan Fu ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Composite Film ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Hot Water ◽  
Light Transmittance ◽  
Morphological Observation ◽  
Hot Water Extract ◽  
High Efficient

Herein, the chitosan-based (CS) composite film was fabricated via a simple and efficient blending approach by adding poplar hot water extract (HWE), bentonite (BT) and chitosan. The addition of HWE largely improved the UV blocking ability and antioxidant properties of the resultant composite film, and simultaneously a tortuous path was constructed within the chitosan matrix to enhance the water vapor and oxygen barriers after the addition of BT. Specially, the content of HWE at 10 wt % gave a greatly decreased UV light transmittance at 280 nm to the CS-BT-HWE composite film that was 99.36% lower than that of CS-BT film, and the oxidation resistance was 9.65 times higher than that of CS-BT. The mechanical properties and surface morphological observation evaluated by scanning electron microscopy (SEM) and scanning probe microscope (SPM) confirmed the film had a denser structure. The internal chemical structure analyzed using solid state NMR, FTIR and X-ray spectra exhibited the resultant Maillard structure and strong hydrogen bonding that contributed to the improved mechanical properties. Overall, the as-prepared composite film has great potential as food packaging materials, and also provides a high-efficient utilization pathway for HWE.

scholarly journals Nutritional Composition and Antioxidant Properties ofCucumis dipsaceusEhrenb. ex Spach Leaf

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Rahul Chandran ◽  
V. Nivedhini ◽  
Thangaraj Parimelazhagan
Keyword(s):  
Antioxidant Properties ◽  
Water Extract ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Hot Water ◽  
Human Diet ◽  
Metal Chelating ◽  
Hot Water Extract ◽  
Low Levels ◽  
Almost All

The leaf ofC. dipsaceuswas evaluated for its nutritional and antioxidant properties. From the present investigation, significant amount of almost all essential amino acids and important minerals were quantified. Low levels of trypsin inhibitory units, phenolics, and tannins content were found as antinutritional content. Further, hot water extract ofC. dipsaceusshowed good activity especially in ABTS+, metal chelating, nitric oxide, and DPPH assays. Hence, the results conclude thatC. dipsaceuscould be a valuable nutraceutical supplement to the human diet.

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