Interspecies variation of chemical constituents and antioxidant capacity of extracts from Jasminum sambac and Jasminum multiflorum grown in Malaysia

2015 ◽  
Vol 74 ◽  
pp. 635-641 ◽  
Author(s):  
Katrina Mohamad Khidzir ◽  
Sit-Foon Cheng ◽  
Cheng-Hock Chuah
Keyword(s):  
Antioxidant Capacity ◽  
Chemical Constituents ◽  
Interspecies Variation ◽  
Jasminum Sambac

scholarly journals Bee breads from two regions of Eastern Ukraine: composition, physical properties and biological activities

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 9-20
Author(s):  
Roman Bleha ◽  
Tetiana Shevtsova Shevtsova ◽  
Vojtěch Kružík ◽  
Tereza Škorpilová ◽  
Ivan Saloň ◽  
...  
Keyword(s):  
Physical Properties ◽  
Antioxidant Capacity ◽  
Biological Activities ◽  
Chemical Constituents ◽  
Morphometric Parameters ◽  
Sem Images ◽  
Bee Bread ◽  
Specific Contribution ◽  
Ft Raman

Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic ef fects of bee breads were also studied. Obtained results expand the knowledge in the composition and properties of this beekeeping product.

Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity

2020 ◽  
Vol 315 ◽  
pp. 126274 ◽  
Author(s):  
Vanessa Sales de Oliveira ◽  
Ivanilda Maria Augusta ◽  
Marcos Vinícius da Conceição Braz ◽  
Cristiano Jorge Riger ◽  
Edlene Ribeiro Prudêncio ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Chemical Constituents ◽  
Natural Antioxidant ◽  
Schinus Terebinthifolius

scholarly journals Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1698
Author(s):  
Zdenka Pelaić ◽  
Zrinka Čošić ◽  
Sandra Pedisić ◽  
Maja Repajić ◽  
Zoran Zorić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Chemical Constituents ◽  
Sodium Ascorbate ◽  
Storage Duration ◽  
Applied Dose ◽  
Fresh Cut ◽  
And Storage ◽  
Uv C ◽  
Potato Slices

UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.

scholarly journals Antioxidant Activity and Flavonoids Identification by LC-MS/MS Analysis in Leaf Extract from Trattinnickia rhoifolia Willd

2019 ◽  
Vol 8 (2) ◽  
pp. 13-34
Author(s):  
Lilian Marigo Magalhaes ◽  
Valeria Dornelles Gindri Sinhorin ◽  
Camila Cristina Pereira de Souza ◽  
Rogério de Campos Bicudo ◽  
Adilson Paulo Sinhorin
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Chemical Constituents ◽  
Ethanolic Extract ◽  
Glutathione S Transferase ◽  
Hypolipidemic Action ◽  
Protein Thiols ◽  
First Time

The objectives of this work were to evaluate the antioxidant and hepatoprotective activities in the oxidative stress model induced by paracetamol in male Swiss mice, to evaluate the hypoglycemic and hypolipidemic action and to identify flavonoids in the leaves ethanolic extract from Trattinnickia rhoifolia. By the LC-MS / MS method, eight flavonoids were identified in the hydromethanolic (HM) and ethyl acetate (EA) fractions, except for Amentoflavone, the flavonoids Apigenin, Canferol, Luteolin, Quercetin, Quercetin-3-β-d-glucoside, Rutin and Taxifoline were identified for the first time in this species. These fractions were evaluated for antioxidant capacity (DPPH— test) and their protective effect in vivo through the analysis of superoxide dismutase, catalase, glutathione-s-transferase, non-protein thiols, ascorbic acid, TBARS and carbonylated proteins. The data showed that EA has antioxidant capacity and superior oxidative stress repair in chemical and biological analyzes, besides hypoglycemic and hypolipidemic action. Thus, the present work contributes significantly to the literature, since it is the first study that identifies the chemical constituents and pharmacological properties of leaves extract from T. rhoifolia.

scholarly journals Gamma irradiation results of total phenolic content and antioxidant capacity of ethanol extract of white tea (Camellia sinensis)

2018 ◽  
Vol 20 (2) ◽  
Author(s):  
Bina Lohita Sari
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Gamma Ray ◽  
Phenolic Content ◽  
Chemical Constituents ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
White Tea ◽  
Extraction Solvent ◽  
Tea Extract

<em>White tea is produced from tea shoots with simplest processing. This unfermented tea contents a lot of chemical constituents such as polyphenol that present potent antioxidant capacity. In this research, we analyzed total phenolic content and antioxidant capacity of white tea ethanol extract after exposing simplicial with gamma rays doses of 0; 2.5; 5.0; 7.5; 10.0; and 12.5 kGy. Gamma ray irradiation in pharmaceutical can be used as one of the most efficient method to reduce microorganisms. The extraction of simplicia used Microwave-assisted extraction (MAE) with ethanol 60% as the extraction solvent. The determination result of total phenolic levels of white tea extract irradiated at a doses of  0; 2.5; 5.0; 7.5; 10.0; and 12.5 kGy were 121.62; 148.73; 187.28; 161.88; and 162.28 mg GAE/g. The antioxidant capacity value was 16.67; 19.63; 30.08; 25.60; 23.11; 16.15 %. The total phenolic content and antioxidant capacity showed the highest irradiation at 5 kGy dose.</em>

scholarly journals Antioxidant capacity and quantification analysis of chemical constituents isolated from Tetrastigma hemsleyanum Leaves

2021 ◽  
Vol 78 (3) ◽  
pp. 361-371
Author(s):  
Chong-lu Sun ◽  
Shi-min Li ◽  
Song-lin Yu ◽  
Ying-xin Yang ◽  
Yu-jiong Zhang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chemical Constituents ◽  
Tetrastigma Hemsleyanum ◽  
Quantification Analysis

GC‐MS and antioxidant capacity analyses of cowpea seeds oils

2013 ◽  
Vol 43 (2) ◽  
pp. 116-127 ◽  
Author(s):  
Muhammad Nadeem Asghar ◽  
Javaid Akhtar ◽  
Muhammad Shafiq ◽  
Iram Nadeem ◽  
Muhammad Ashfaq ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Cation ◽  
Vegetable Oils ◽  
Chemical Constituents ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Content Type ◽  
Percent Inhibition ◽  
White Star

PurposeThe cowpea plant, being affordable and protein‐rich, is considered poor man's meat. The aim of this paper is to undertake a detailed investigation regarding in vitro total antioxidant capacity (TAC) and chemical constituents of the vegetable oils from seeds of this plant, taking its nutritional value into consideration.Design/methodology/approachVegetable oils of different indigenous cowpea varieties were obtained using soxhelt extraction assembly and subjected to GC‐MS analyses and various antioxidant assays including 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulpohonic acid) (ABTS) radical cation scavenging, ferr, 2.2′‐diphenyl‐1‐picrylhydrazil (DPPH) radical scavenging, total phenolic contents (TPC), lipid peroxidation inhibition, and iron chelation activity.FindingsVarious chemical constituents including different hydrocarbons, tocopherols, ketones, fatty esters, estragole and cedrene were identified. TPCs were found to be 5.439, 5.7279, 7.6126, 6.7573 and 10.0591 mg/L gallic acid equivalent for S.A. Dandy, Elite, White Star, CP‐386 and FBD Rawan varieties, respectively. Employing ABTS radical decoloration assay a significant linear correlation (R2=0.997, 0.996, 0.997, 0.996 and 0.997 for S.A. Dandy, Elite, White Star, CP‐386 and FBD Rawan varieties, respectively) was found between the percent inhibition of ABTS radical cation and the amount of vegetable oils. The percent inhibition of the Fe(II)‐Ferrozine complex formation was found to be 29.45, 53.76, 82.91, 86.59 and 57.87 for the same varieties, respectively.Originality/valueGC‐MS and standard in vitro antioxidative capacity analyses data clearly demonstrated the potency of the cowpea as antioxidant and radical scavenger plant which may be used as a good source of natural antioxidants. The plant seeds may prove a better and cost‐effective substitute of expensive food items.

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