Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars

Objective: This research aimed to investigate the mechanism of action of leaf extract and active subfraction from English wild sour or Hibiscus surattensis L., evaluating antioxidant activity, and determining phytochemical constituents potential for treating various ailments such as diabetes and hepatitis. Background: Antioxidant potential of ethanolic extracts of leaf and active subfractions (ethyl acetate and water fraction) were evaluated using 2,2-diphenyl-1-picrylhydrazyl, Ferric Reducing Ability of Plasma and Cupric Reducing Antioxidant Capacity assays. Methods: Analysis of total flavonoid and phenolic contents were expressed as Quercetin Equivalent and Gallic Acid Equivalent through spectrophotometric technique. Liquid Chromatography-Mass Spectrophotometry/Mass Spectrophotometry was used to identify phytochemical constituents. Results: The results showed that the ethyl acetate fraction was potentially inhibitory against dipeptidyl peptidase IV (IC50 17.947 ± 4.842μg/mL) and had a high free radical scavenging capacity (IC50 value of 44.10 ± 0.243μg/mL; Ferric Reducing Ability of Plasma and Cupric Reducing Antioxidant Capacity values were found to be 639.70 ± 0.3mg ascorbic acid equivalent/g and 174.89 ± 0.58mg ascorbic acid equivalent/100 g respectively). Ethyl acetate fraction showed high flavonoid and phenolic content with 684.67 ± 0.83mg Quercetin Equivalent/g and 329.23 ± 0.82mg Gallic Acid Equivalent/g. Liquid Chromatography-Mass Spectrophotometry/ Mass Spectrophotometry analysis showed the presence of major compounds, including kaempferol, morin, quercetin, and trifolin. Conclusion: These results may explain the use of these leaves in folk medicine in the control of diabetes through a new mechanism and by preventing diabetic complications by means of their antioxidant properties.

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In-vitro Antioxidant Capacity, Phytochemical Characterisation, Toxic and Functional Properties of African Yam Bean (Sphenostylis stenocarpa) Seed-Enriched Cassava (Manihot esculenta) Product (Pupuru)

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i330212 ◽

2020 ◽

pp. 84-98

Author(s):

Folayemi Janet Isaac-Bamgboye ◽

Victor Ndigwe Enujiugha ◽

Matthew Olusola Oluwamukomi

Keyword(s):

Antioxidant Capacity ◽

Functional Properties ◽

Radical Scavenging ◽

Antioxidant Power ◽

African Yam Bean ◽

Significant Difference ◽

Phytochemical Constituents ◽

Flour Blends ◽

Sphenostylis Stenocarpa

Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Methodology: Pupuru flour blends were produced from spontaneously-fermented cassava tubers substituted with African yam bean (Sphenostylis stenocarpa) seed (AYBS) (5% (EP5), 10% (EP10) and 15% (EP15), before toasting, cooling, milling, sieving and packaging. A commercial sample (CP) with 100% cassava and another produced in this study, were used as controls. Results: In-vitro 2,2-Azino-bis (3-ethylbenthiazoline-6-sulphonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging abilities, total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and total phenol content (TPC) increased significantly (P = .05) as AYBS enrichment levels increased. The commercial and laboratory control samples showed no significant difference (P = .05) in all the antioxidants analysed except DPPH: ABTS (7.61- 12.27%); DPPH (26.34-48.26%); TFC (0.10-0.25 mg CAE/g); FRAP (0.81-2.36 (mg/g) and TPC (15.74- 24.15 mg GAE/g). All the phytochemicals except tannins increased significantly (P = .05) as levels of enrichment with AYBS increased. Tannins, phytates, saponins, alkaloids and oxalates were 1.46 -2.87 (mg/g); 0.85-1.40 mg/100 g; 4.18-13.27 mg/g; 24.89-29.05 mg/g and 1.71-3.23 mg/g, respectively. The toxic constituent revealed that all the samples contained significantly different (P = .05) cyanide ranging from 0.87-2.51 mg/kg which reduced as AYBS level of inclusion increased. The functional properties of the samples were significantly (P = .05) enhanced with AYBS enrichment. Conclusion: Utilisation of AYBS to enrich Pupuru increased its In-vitro antioxidant capacity and phytochemical constituents, reduced the toxic cyanide content enhanced the functional properties, hence, its suitability as a nutraceutical to delay the ageing process and prevent cardiovascular diseases.

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Phytochemical Constituents and in vitro Antioxidant Capacity of Methanolic Leaf Extract of Oxytenanthera abyssinica (A. Rich Murno)

European Journal of Medicinal Plants ◽

10.9734/ejmp/2013/1685 ◽

2013 ◽

Vol 3 (2) ◽

pp. 206-217 ◽

Cited By ~ 5

Author(s):

Ibeh O.

Keyword(s):

Antioxidant Capacity ◽

Leaf Extract ◽

Oxytenanthera Abyssinica ◽

Phytochemical Constituents

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Influence of thermal treatment on Anthocyanin, total phenolic content and antioxidant capacity of Pigmented Maize (Zea mays L.)

Plant Science Today ◽

10.14719/pst.2021.8.4.1294 ◽

2021 ◽

Vol 8 (4) ◽

Author(s):

Nguyen Phuoc Minh

Keyword(s):

Zea Mays ◽

Thermal Treatment ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Zea Mays L ◽

Phenolic Content ◽

Thermal Conditions ◽

Total Phenolic ◽

Phytochemical Constituents ◽

The Impact

Pigmented maize (Zea mays L.) is a healthy crop due to its perfect proximates and phytochemicals. Thermal treatment was widely used to enhance phytochemical constituents in different kinds of crops. This research evaluated the impact of temperature (100, 115, 130 °C) and duration (10, 15, 20 min) in roasting to anthocyanin, total phenolic content and antioxidant capacity of pigmented maize. Results showed that thermal treatment at 115 °C in 10 min significantly improved anthocyanin in pigmented maize; however, this content would be lower at higher temperatures or prolonged exposing time. Meanwhile, total phenolic content and antioxidant capacity in the pigmented maize were recorded at the highest level when being roasted at 100 oC for 10 min. This research proved that phytochemical constituents and antioxidant capacity inside the pigmented maize would be seriously damaged at high temperatures and extended duration in roasting. By this, producers should pay more attention to thermal conditions in roasting.

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Biomolecules with Antioxidant Capacity from the Seeds and Sprouts of 20 Varieties of Chenopodium quinoa Willd. (Quinoa)

Plants ◽

10.3390/plants10112417 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2417

Author(s):

Edwin Carlos Enciso-Roca ◽

Enrique Javier Aguilar-Felices ◽

Johnny Aldo Tinco-Jayo ◽

Jorge Luis Arroyo-Acevedo ◽

Oscar Herrera-Calderon

Keyword(s):

Antioxidant Capacity ◽

Phenolic Content ◽

Chenopodium Quinoa ◽

Total Phenolic ◽

Phytochemical Analysis ◽

Triterpene Saponins ◽

Dynamic Extraction ◽

Medicinal Properties ◽

Phytochemical Constituents ◽

Seed Extracts

Quinoa has acquired a great interest due to its high content of nutrients and biomolecules that have nutritional and medicinal properties. The aim of this study was to compare the total phenolic content (TPC), total flavonoids (TF), and the antioxidant capacity of 20 varieties of seeds and sprouts of quinoa extract. Quinoa seeds were germinated for 72 h and dried in an oven at 45 °C. The extracts were obtained by dynamic extraction using methanol. Phytochemical analysis with liquid chromatography coupled with mass spectrometry (LC-ESI-MS/MS), TPC, TF, and the antioxidant capacity was carried out and compared between both extracts. The TPC was determined with Folin-Ciocalteu reagent, TF with AlCl3, and the antioxidant capacity was determined according to the DPPH and ABTS assays. Sprout extracts showed high values of TPC (31.28 ± 0.42 mg GAE/g; Pasankalla variety), TF (14.31 ± 0.50 mg EQ/g; black Coito variety), and antioxidant capacity (IC50 (DPPH): 12.69 ± 0.29 µg/mL and IC50 (ABTS): 3.51 ± 0.04 µg/mL; Pasankalla). The extracts of the Pasankalla variety revealed 93 and 90 phytochemical constituents in the seeds and sprouts, respectively, such as amino acids, phenolic acids, flavonoids, fatty acids, and triterpene saponins, among others. Quinoa sprouts showed a high content of TPC and TF, and high antioxidant capacity compared with seed extracts, especially the Pasankalla variety.

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