Chemical composition of the silver fir (Abies alba) bark extract Abigenol® and its antioxidant activity

2014 ◽  
Vol 52 ◽  
pp. 23-28 ◽  
Author(s):  
Eva Tavčar Benković ◽  
Tina Grohar ◽  
Dušan Žigon ◽  
Urban Švajger ◽  
Damjan Janeš ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Abies Alba ◽  
Bark Extract ◽  
Silver Fir

Identification, in vitro and in vivo Antioxidant Activity, and Gastrointestinal Stability of Lignans from Silver Fir (Abies alba) Wood Extract

2017 ◽  
Vol 37 (6) ◽  
pp. 467-477 ◽  
Author(s):  
Eva Tavčar Benković ◽  
Dušan Žigon ◽  
Vladimir Mihailović ◽  
Tanja Petelinc ◽  
Polona Jamnik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Abies Alba ◽  
Silver Fir ◽  
Wood Extract

scholarly journals Affordable Production of Antioxidant Aqueous Solutions by Hydrodynamic Cavitation Processing of Silver Fir (Abies alba Mill.) Needles

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 65 ◽  
Author(s):  
Lorenzo Albanese ◽  
Alessandra Bonetti ◽  
Luigi D’Acqui ◽  
Francesco Meneguzzo ◽  
Federica Zabini
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Solutions ◽  
Bioactive Compounds ◽  
Abies Alba ◽  
Food Preservation ◽  
Raw Material ◽  
Hydrodynamic Cavitation ◽  
Silver Fir ◽  
Processing Efficiency ◽  
Production Chain

Extracts from parts of coniferous trees have received increased interest due to their valuable bioactive compounds and properties, useful for plenty of experimental and consolidated applications, in fields comprising nutraceutics, cosmetics, pharmacology, food preservation, and stimulation of plant growth. However, the variability of the bioactive properties, the complexity of the extraction methods, and the use of potentially harmful synthetic chemicals, still represent an obstacle to the spreading of such valuable natural compounds. Hydrodynamic cavitation is emerging as a promising innovative technique for the extraction of precious food components and by-products from waste raw material of the agro-food production chain, which can improve processing efficiency, reduce resource consumption, and produce healthy, high-quality products. In this study, a process based on controlled hydrodynamic cavitation was applied for the first time to the production of aqueous solutions of silver fir (Abies alba Mill.) needles with enhanced antioxidant activity. The observed levels of the in vitro antioxidant activity, comparable or higher than those found for reference substances, pure extracts, and other water extracts and beverages, highlight the very good potential of the hydrodynamic cavitation (HC) process for the creation of solvent-free, aqueous solutions endowed with bioactive compounds extracted from silver fir needles.

scholarly journals Affordable Production of Antioxidant Aqueous Solutions by Hydrodynamic Cavitation Processing of Silver Fir (Abies Alba Mill.) Needles

2018 ◽  
Author(s):  
Lorenzo Albanese ◽  
Alessandra Bonetti ◽  
Luigi Paolo D'Acqui ◽  
Francesco Meneguzzo ◽  
Federica Zabini
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Solutions ◽  
Bioactive Compounds ◽  
Abies Alba ◽  
Food Preservation ◽  
Raw Material ◽  
Hydrodynamic Cavitation ◽  
Silver Fir ◽  
Processing Efficiency ◽  
Production Chain

Extracts from parts of coniferous trees have received increased interest due to their valuable bioactive compounds and properties, useful for plenty of experimental and consolidated applications, in fields comprising nutraceutics, cosmetics, pharmacology, food preservation, and stimulation of plant growth. However, the variability of the bioactive properties, the complexity of the extraction methods, and the use of potentially harmful synthetic chemicals, still represent an obstacle to the spreading of such valuable natural compounds. Hydrodynamic cavitation is emerging as a promising innovative technique for the extraction of precious food components and by-products from waste raw material of the agro-food production chain, which can improve processing efficiency, reduce resource consumption, and produce healthy, high-quality products. In this study, a process based on controlled hydrodynamic cavitation was applied for the first time to the production of aqueous solutions of silver fir (Abies Alba Mill.) needles with enhanced antioxidant activity. The observed levels of the in vitro antioxidant activity, comparable or higher than those found for reference substances, pure extracts, and other water extracts and beverages, highlight the very good potential of the HC process for the creation of solvent-free, aqueous solutions endowed with bioactive compounds extracted from silver fir needles.

scholarly journals Chemical Composition, Bioactive Components and Antioxidant Activities from Root, Bark and Leaf Lindur

2015 ◽  
Vol 18 (2) ◽  
Author(s):  
Siluh Putu Sri Dia ◽  
N. Nurjanah ◽  
Agoes Mardiono Jacoeb
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Ethyl Acetate ◽  
Antioxidant Activities ◽  
Bark Extract ◽  
Root Extract ◽  
Root Bark ◽  
Bioactive Components ◽  
Bruguiera Gymnorrhiza ◽  
Ethyl Acetate Extracts

<p>Plants lindur (Bruguiera gymnorrhiza) is one of the plants that have a potential as<br />a source of bioactive compounds for the antioxidant. This study aimed to determine the<br />chemical composition, bioactive compound and determine antioxidant activity of leaves,<br />bark and roots of plants lindur (B. gymnorrhiza). This research was conducted through<br />several stages proximate test, stratified extraction, phytochemical test, and antioxidant<br />activity test with DPPH. The highest yield value resulting by ethanol extract of the leaves<br />is 12,85 % and the lowest was produced by n-hexane root extract that is 0,18 %. The leaves<br />contain high levels of protein, fat, and water which is the higher of the two parts from the<br />other samples. Bark containing ash content (4,12%) and carbohydrates (46,02%). Root has<br />the highest levels of carbohydrates that is 25,91 %. Bioactive components were detected on<br />ethanol and ethyl acetate extracts of the leaves are flavonoids, tannins, phenols, saponins,<br />steroids and tritepenoid. Bark extract ethanol, ethyl acetate and ethanol root bark has<br />bioactive components there are flavonoids, tannins, phenols, saponins, and tritepenoid. </p><p>Ethyl acetate extract of the roots only have bioactive components there are flavonoids,<br />phenols, saponins, and triterpenoids. The potential antioxidant activity produced from<br />ethyl acetate extracts of bark lindur with IC50 values is 14,21 ppm.<br />Keywords: Antioxidants, phytochemicals, roots, ethanol, Bruguiera gymnorrhiza</p>

Chemical Composition and Antioxidant Activity of Two Wild Edible Mushrooms from Turkey

2015 ◽  
Vol 17 (12) ◽  
pp. 1179-1188 ◽  
Author(s):  
Suat Ekin ◽  
Yusuf Uzun ◽  
Kenan Demirel ◽  
Mahire Bayramoglu ◽  
Hatice Kiziltas
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Edible Mushrooms ◽  
Wild Edible Mushrooms

scholarly journals Chemical Composition, In Vitro and In Silico Antioxidant Potential of Melissa officinalis subsp. officinalis Essential Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1081
Author(s):  
Matilda Rădulescu ◽  
Călin Jianu ◽  
Alexandra Teodora Lukinich-Gruia ◽  
Marius Mioc ◽  
Alexandra Mioc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
In Silico ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Melissa Officinalis ◽  
Β Carotene

The investigation aimed to study the in vitro and in silico antioxidant properties of Melissa officinalis subsp. officinalis essential oil (MOEO). The chemical composition of MOEO was determined using GC–MS analysis. Among 36 compounds identified in MOEO, the main were beta-cubebene (27.66%), beta-caryophyllene (27.41%), alpha-cadinene (4.72%), caryophyllene oxide (4.09%), and alpha-cadinol (4.07%), respectively. In vitro antioxidant properties of MOEO have been studied in 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging, and inhibition of β-carotene bleaching assays. The half-maximal inhibitory concentration (IC50) for the radical scavenging abilities of ABTS and DPPH were 1.225 ± 0.011 μg/mL and 14.015 ± 0.027 μg/mL, respectively, demonstrating good antioxidant activity. Moreover, MOEO exhibited a strong inhibitory effect (94.031 ± 0.082%) in the β-carotene bleaching assay by neutralizing hydroperoxides, responsible for the oxidation of highly unsaturated β-carotene. Furthermore, molecular docking showed that the MOEO components could exert an in vitro antioxidant activity through xanthine oxidoreductase inhibition. The most active structures are minor MOEO components (approximately 6%), among which the highest affinity for the target protein belongs to carvacrol.

scholarly journals Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

2021 ◽  
Vol 11 (8) ◽  
pp. 3634
Author(s):  
Teresa Leszczyńska ◽  
Barbara Piekło ◽  
Aneta Kopeć ◽  
Benno F. Zimmermann
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Total Polyphenols ◽  
Stevia Rebaudiana Bertoni

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

scholarly journals Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1579
Author(s):  
Mariam Sardiñas-Valdés ◽  
Hugo Sergio García-Galindo ◽  
Alfonso Juventino Chay-Canul ◽  
José Rodolfo Velázquez-Martínez ◽  
Josafat Alberto Hernández-Becerra ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Hair Sheep ◽  
Dairy Foods ◽  
Ripening Time ◽  
Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

Sign in / Sign up

Export Citation Format

Share Document