Comparison of extraction methods for the assessment of total polyphenol content and in vitro antioxidant capacity of horsemint (Mentha longifolia (L.) L.)

2019 ◽  
Vol 15 ◽  
pp. 100220 ◽  
Author(s):  
Katalin Patonay ◽  
Helga Szalontai ◽  
Julianna Csugány ◽  
Orsolya Szabó-Hudák ◽  
Erika Pénzesné Kónya ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Extraction Methods ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Mentha Longifolia

scholarly journals Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

2010 ◽  
Vol 46 (4) ◽  
pp. 651-656 ◽  
Author(s):  
Adriana Bramorski ◽  
Adriana da Rosa Cherem ◽  
Chaiana Paula Marmentini ◽  
Joseane Torresani ◽  
Tatiana Mezadri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Grape Juice ◽  
Morinda Citrifolia ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Treatment And Prevention

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.

scholarly journals Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 955 ◽  
Author(s):  
Luana Izzo ◽  
Yelko Rodríguez-Carrasco ◽  
Severina Pacifico ◽  
Luigi Castaldo ◽  
Alfonso Narváez ◽  
...  
Keyword(s):  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Red Cabbage ◽  
Beneficial Effects ◽  
Total Polyphenol Content ◽  
In Vitro Gastrointestinal Digestion ◽  
Stress Oxidative ◽  
Cabbage Extract

Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.

scholarly journals EVALUASI AKTIVITAS INHIBISI XANTIN OKSIDASE DAN KANDUNGAN SENYAWA POLIFENOL DARI EKSTRAK SAPPAN

2018 ◽  
Vol 5 (2) ◽  
pp. 157
Author(s):  
Sri Ningsih ◽  
. Churiyah
Keyword(s):  
Uric Acid ◽  
Xanthine Oxidase ◽  
Inhibitory Activity ◽  
Ethanolic Extract ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Caesalpinia Sappan ◽  
Total Polyphenol Content

Evaluation of xanthine oxidase inhibitory activity and polyphenolic content of sappan extractABSTRACTHyperuricemia is a disease that is characterized by a high uric acid level, in which the number of patients tends to increase every year. This research was intended to evaluate the xanthine oxidase (XO) inhibitory activity and determinate the total polyphenol content of heartwood sappan (Caesalpinia sappan L.) extract. The extract was prepared by macerating the dry powder wood using 70% ethanol at room temperature. The quality of ethanolic extract obtained was evaluated based on BPOM guideline. XO inhibitory power was determined by measuring uric acid produced in the xanthine/XO system in vitro. The polyphenol content of the extract was measured using Folin-Ciocalteu reagent spectrophotometrically. The results showed that the quality of sappan semisolid extract fulfilled the required standard. Sappan extract inhibited XO activity by 98% relative to the positive control, allopurinol, at the final extract concentration of 100 µg/mL. The total polyphenol content was 26% of the crude extract. It could be concluded that sappan ethanolic extract has the potential to be developed as an ingredient for hyperuricemia treatment.Keywords: hyperuricemia, sappan, total polyphenol, xanthine, xanthine oxidase ABSTRAKHiperurisemia adalah penyakit yang dicirikan dengan kadar asam urat tinggi dimana prevalensi penderita cenderung meningkat. Penelitian ini bertujuan untuk mempelajari aktivitas esktrak kayu sappan (Caesalpinia sappan L.) dalam menginhibisi enzim XO (xantin oksidase) secara in vitro dan penentuan kadar senyawa polifenol total yang terkandung di dalamnya. Ekstrak dibuat dengan cara maserasi serbuk kayu menggunakan pelarut etanol 70% pada suhu kamar. Kualitas ekstrak dievaluasi mengacu pada parameter karakterisasi ekstrak yang ditetapkan oleh BPOM. Aktivitas inhibisi XO ditetapkan dengan mengukur kadar asam urat yang terbentuk pada sistem xantin/XO in vitro. Kadar polifenol ekstrak diukur menggunakan pereaksi Folin-Ciocalteu secara spektrofotometri. Hasil analisis menyatakan bahwa kualitas ekstrak kental sappan memenuhi persyaratan yang ada. Pengujian inhibisi XO dengan pembanding positif allopurinol pada konsentrasi akhir ekstrak sebesar 100 µg/mL menunjukkan bahwa ekstrak mempunyai kekuatan menginhibisi XO sebesar 98% relatif terhadap pembanding positif allopurinol. Kadar senyawa polifenol total dalam ekstrak sappan sebesar 26% dari ekstrak kasar. Dari penelitian ini dapat disimpulkan bahwa ekstrak sappan mempunyai potensi untuk dikembangkan sebagai bahan untuk mengatasi hiperurisemia.Kata Kunci: hiperurisemia, polifenol total, sappan, xantin, xantin oksidase

scholarly journals Screening of Selected Sri Lankan Seasonal Fruit Extracts for Total Antioxidant Activity in vitro

2019 ◽  
Vol 7 (1) ◽  
pp. 7-12
Author(s):  
Amarosige Shanoli Kavindya Fernando ◽  
Anoja Priyadarshani Attanayake ◽  
Kamani Ayoma Perera Wijewardena Jayatilaka
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Antioxidant Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fruit Extracts ◽  
Total Polyphenol Content ◽  
Total Antioxidant

The present study aimed to determine the total polyphenol content and total antioxidant activities of ten selected seasonal fruit extracts grown in Sri Lanka. The aqueous refluxed fruit extracts (4h) were used at the initial concentration of 0.05 g/mL. The total polyphenol content was determined according to the Folin-Ciocalteu method. The total antioxidant activity was evaluated by DPPH (2, 2-diphenyl-2-picrylhydrazyl), FRAP (ferric reducing power) and TBA (thiobabituric acid assay) assays with L-ascorbic acid as the reference compound. The total polyphenol content of the fruit extracts varied from 0.81±0 to 17.54±0.50 mg GAE (gallic acid equivalents) per gram of dry weight. The antioxidant activities ranged in IC50 of 46.60±0.60 to 367.90 ± 4.90 μg/mL, 3.41±0.02 to 50.46±1.02 µM, 30.62±0.50 to 182.64±0.90 mg AAE (L-ascorbic acid equivalents) per gram of dry weight for DPPH, FRAP, TBA assays, respectively. All aqueous fruit extracts exert dose dependent in vitro antioxidant activities in different degrees. Among the selected fruit extracts S. carophylatum, P. zeylanica, A. comosus exert relatively high total antioxidant activity together with high total polyphenol content. Hence, the selected fruit extracts are deserved to be as potent sources for antioxidant lead compounds in the development of nutraceuticals using the above edible fruits.

Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongenaL.)

2016 ◽  
Vol 82 (1) ◽  
pp. 202-207 ◽  
Author(s):  
Kentaro Uchida ◽  
Haruo Tomita ◽  
Toshikazu Takemori ◽  
Hitoshi Takamura
Keyword(s):  
Antioxidant Capacity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content
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