scholarly journals Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia

Heliyon ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. e06239
Author(s):  
Belay Haile Kebede ◽  
Sirawdink Fikreyesus Forsido ◽  
Yetenayet B. Tola ◽  
Tessema Astatkie
Keyword(s):  
Antibacterial Activity ◽  
Free Radical ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Essential Oil Composition ◽  
Free Radical Scavenging ◽  
Oil Composition ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

scholarly journals USE OF A FREE RADICAL SCAVENGING METHOD ON EXTRACTS OBTAINED BY MOLECULAR DISTILLATION FROM OREGANO ESSENTIAL OIL

2014 ◽  
Vol 44 (1) ◽  
pp. 25-30
Author(s):  
A. V. BORGARELLO ◽  
G. N. MEZZA ◽  
A. T. SOLTERMANN ◽  
M. C. PRAMPARO
Keyword(s):  
Free Radical ◽  
Essential Oil ◽  
Molecular Distillation ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Oregano Essential Oil ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Ic50 Values

There is evidence that oregano essential oil has a significant antioxidant effect on the process of lipid oxidation. In order to obtain fractions enriched in antioxidant properties, oregano essential oil samples were processed by molecular distillation. Molecular distillation experiments were done in two groups of tests, using an evaporating temperature between 22 and 30 ºC. Pressure was varied between 0.7 and 53 mbar. Antioxidant activity, specifically radical scavenging capacity, was analyzed in the essential oil and the distillates and residues obtained by a free radical scavenging method, using DPPH* (2,2-diphenyl-1picrylhydrazyl). The results obtained allowed to conclude that the free radical scavenging capacity was increased in the residue fractions obtained by molecular distillation. These fractions were concentrated in thymol. The IC50 values of the residues were similar to the synthetic antioxidant BHT, suggesting that fractions concentrated in oxygen derivatives obtained by molecular distillation could be used in the food industry to retard lipid degradation.

scholarly journals Free Radical Scavenging Capacity and Antibacterial Activity of Wild Cirsium creticum from Turkey

2017 ◽  
Vol 51 (3s2) ◽  
pp. s359-s362 ◽  
Author(s):  
Temine Sabudak ◽  
Dumrul Gulen ◽  
H.Hulya Orak ◽  
Merve Ozer ◽  
Hilmican Caliskan ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

2012 ◽  
Vol 554-556 ◽  
pp. 1357-1360
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Control Samples

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

scholarly journals Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 48
Author(s):  
Anh Dao Thi Phan ◽  
Maral Seidi Damyeh ◽  
Saleha Akter ◽  
Mridusmita Chaliha ◽  
Michael E. Netzel ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Soluble Sugars ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Maturity Stages ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Kakadu Plum ◽  
Terminalia Ferdinandiana

Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determined by standard assays/procedures, main sugars by UHPLC–MS/MS and antioxidant capacity (total phenolic content (TPC) and DPPH free radical scavenging capacity) by spectrophotometry. The results showed that soluble sugars (glucose, sucrose and fructose) ranging from 1.3 to 17.7% dry weight (DW), TSS (17.0–52.7% DW) and TAC (1.3–6.7% DW) increased with maturity. However, antioxidant capacity (TPC in the range of 7.4–21.9% DW and DPPH free radical scavenging capacity from 22 to 76% inhibition at the extract concentration of 20 g·L−1) did not follow the same trend as the one observed for soluble sugars, TSS and TAC. These differences were associated with the tree-to-tree variability as a consequence of the wild harvest condition. This study provides important information to both the KP industry and Indigenous enterprises regarding the selection of the appropriate maturity stage to harvest KP fruit to target for different markets (e.g., low-sugar vs. high-sugar fruit).

scholarly journals Age-Induced Diminution of Free Radical Scavenging Capacity in Bee Pollens and the Contribution of Constituent Flavonoids

2003 ◽  
Vol 51 (3) ◽  
pp. 742-745 ◽  
Author(s):  
Maria G. Campos ◽  
Rosemary F. Webby ◽  
Kenneth R. Markham ◽  
Kevin A. Mitchell ◽  
Antonio P. da Cunha
Keyword(s):  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

scholarly journals Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2655 ◽  
Author(s):  
Yolanda Moreno-Ramírez ◽  
Guillermo Martínez-Ávila ◽  
Víctor González-Hernández ◽  
Cecilia Castro-López ◽  
Jorge Torres-Castillo
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Natural Populations ◽  
Free Radical Scavenging ◽  
Chemical Diversity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (C. annuum) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8-C-glucoside followed by vanillic acid 1-O-β-o-glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.

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