scholarly journals Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 284-290 ◽  
Author(s):  
Chloe D. Goldsmith ◽  
Quan V. Vuong ◽  
Costas E. Stathopoulos ◽  
Paul D. Roach ◽  
Christopher J. Scarlett
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aqueous Extraction ◽  
Olive Pomace ◽  
High Antioxidant Activity

scholarly journals Antioxidant Activity and Phenolic Content of Campomanesia Phaea Extracts Obtained by Pressurized Liquid Extraction

2019 ◽  
Vol 11 (1) ◽  
pp. 56-65
Author(s):  
Daniele Martins Firmiano ◽  
Gabriela Marques Bittencourt ◽  
Alessandra Lopes de Oliveira
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Fixed Bed ◽  
Liquid Extraction ◽  
Pressurized Liquid Extraction ◽  
Total Phenolic ◽  
High Antioxidant Activity ◽  
The Mean

Objective: This research used the Pressurized Liquid Extraction process (PLE) to obtain cambuci extracts rich in phenolic compounds and, consequently, with high antioxidant activity. Methods: We determined the centesimal composition and the mean particle size of the dried and crushed sample for characterization of the fixed bed extractor. Extractions with pressurized ethanol were performed following a Central Composite Design (CCD) with temperature (60 °C at the center point with ± 10 °C amplitude) and the contact time between the solvent and the matrix (6 min at the center point with ± 2 min amplitude) as independent variables in the process. The Total Phenolic Content (TPC) of compounds and antioxidant activity were determined. Results: The mean particle size of the cambuci in the PLE was 263.4 μm with apparent and real densities of 32.42 g/cm3 and 1.62 g/cm3, respectively, resulting in a fixed bed porosity of 0.43. The centesimal composition of the comminuted and dried sample was 12.5 ± 0.1% moisture, 3.2 ± 0.2% ash, 3.35 ± 0.07% crude protein, 10.32 ± 0.08% crude fiber and 0.35 ± 0.04% ethereal extract. The highest extraction yield (41.7%) was obtained by using the binomial 70 ºC with 8 min of solvent contact in three batches. Extracts with the highest TPC (6501.10 mg AGE/100 g sample) were obtained by the binomial 74 °C with 6 min of contact; the binomial 50 °C with 4 min of contact gave rise to the extract with the highest antioxidant activity. The CCD showed high yield extracts with high antioxidant activity and a high total phenolic compound content. Conclusion: With the use of the proposed experimental design, it was possible to optimize the extraction of total phenolic compounds from the sample.

scholarly journals Optimization of extraction of phenolic compounds that have high antioxidant activity from Rhodomyrtus tomentosa (Ait.) Hassk. (Sim) in Chi Linh, Hai Duong

2016 ◽  
Vol 37 (4) ◽  
Author(s):  
Hoang Thi Yen ◽  
Trinh Thi Thuy Linh ◽  
Mai Chi Thanh ◽  
Nguyen Thi Thu Huyen ◽  
Lai Thi Ngoc Ha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Antioxidant Activity ◽  
Rhodomyrtus Tomentosa

scholarly journals GALLIC ACID FROM PODS OF JIRINGA (ARCHIDENDRON JIRINGA [JACK] I.C. NIELSEN) AND ITS ANTIOXIDANT

2018 ◽  
Vol 11 (13) ◽  
pp. 114 ◽  
Author(s):  
Misri Yanty Lubis ◽  
Lamek Marpaung ◽  
Muhammad Pandapotan Nasution ◽  
Partomuan Simanjuntak
Keyword(s):  
Mass Spectrometry ◽  
Nuclear Magnetic Resonance ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Magnetic Resonance ◽  
Gallic Acid ◽  
13C Nmr ◽  
Pure Compound ◽  
Infra Red ◽  
High Antioxidant Activity

 Objective: This study was aimed to isolate and investigate antioxidant activity of gallic acid in pods of jiringa (Archidendron jiringa [Jack] I.C. Nielsen).Methods: Pods of jiringa were extracted by maceration. Phenolic compounds were tested using FeCl3. Identification of pure compound was obtained from spectra data from nuclear magnetic resonance of proton H (1H NMR), NMR of carbon (13C NMR), infra-red, and mass spectrometry. Antioxidant activity was investigated using 1,1-diphenyl-2-picrylhydrazyl method.Results: The IC50 of gallic acid from jiringa’s pods (A. jiringa [Jack] I.C. Nielsen) was 3.65 μg/ml. This value showed that gallic acid from jiringa’s pods (A. jiringa [Jack] I.C. Nielsen) had high antioxidant activity.Conclusions: Gallic acid presents in pods of jiringa (A. jiringa [Jack] I.C. Nielsen) and has high antioxidant activity.

scholarly journals The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1167
Author(s):  
Marek Szołtysik ◽  
Alicja Z. Kucharska ◽  
Anna Sokół-Łętowska ◽  
Anna Dąbrowska ◽  
Łukasz Bobak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Additive Concentration ◽  
Bacteria Growth ◽  
High Antioxidant Activity ◽  
Positive Effect

The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt’s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts’ color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts’ antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.

scholarly journals Fractionation of phenolic compounds from Sonneratia apetala pneumatophores and their bioactivities

2017 ◽  
Vol 39 (4) ◽  
pp. 451-456 ◽  
Author(s):  
Nguyen Sao Mai ◽  
Dao Van Tan
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
National Park ◽  
Methanol Extract ◽  
Acetone Extract ◽  
Root Growth Inhibition ◽  
Inhibitory Effects ◽  
Sonneratia Apetala ◽  
High Antioxidant Activity ◽  
Ethanol Fraction

Sonneratia apetala pneumatophore samples were collected from Xuan Thuy National Park, and then 80% methanol extract was fractionated through Sephadex LH-20 column chromatography. After elution with 95% ethanol and 50% acetone, two phenolic fractions were obtained from the crude extract of of S. apetala pneumatophore. The acetone fraction consisted of tannins having high antioxidant activity, 1.14 times higher than that of ascorbic acid. This fraction also have higher activity of α-amylase inhibition (IC50 0.83 mg/mL) and R. sativus root growth inhibition (IC50 6.4 mg/mL) than did the ethanol fraction. In contrast, ethanol fraction consisted of low-molecular phenolic compounds having inhibitory effects on Samonella tiphimurium growth. Such antibacterial activity was not observed in the acetone extract. Citation: Nguyen Sao Mai, Dao Van Tan, 2017. Fractionation of phenolic compounds from Sonneratia apetala pneumatophores and their bioactivities. Tap chi Sinh hoc, 39(4): 451-456. DOI: 10.15625/0866-7160/v39n4.10708.*Corresponding author: [email protected] 19 September 2017, accepted 12 December 2017

scholarly journals Extracts of red peppers: antioxidant activity and sensory evaluation

2016 ◽  
Vol 46 (2) ◽  
pp. 228-236 ◽  
Author(s):  
Neuza Jorge ◽  
Carolina Médici Veronezi ◽  
Danusa Cassiano Pereira
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Design Methodology ◽  
Reducing Power ◽  
Content Type ◽  
High Antioxidant Activity ◽  
Red Peppers ◽  
Practical Implications

Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance.

scholarly journals Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2561
Author(s):  
Andrzej Cendrowski ◽  
Marcin Królak ◽  
Stanisław Kalisz
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Quality Characteristics ◽  
Raw Material ◽  
Rosa Rugosa ◽  
Fruit Wine ◽  
High Antioxidant Activity ◽  
The Stability

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa. The results obtained in this study clearly indicate that the fruits of the Rosa rugosa are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473–958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.

High antioxidant activity of phenolic compounds dampens oxidative stress in Espinosa nothofagi galls induced on Nothofagus obliqua buds

Plant Science ◽  
2021 ◽  
pp. 111114
Author(s):  
Lubia María Guedes ◽  
Solange Torres ◽  
Katia Sáez-Carillo ◽  
José Becerra ◽  
Claudia I. Pérez ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nothofagus Obliqua ◽  
High Antioxidant Activity

scholarly journals Antioxidant potentials of polyphenolic extracts from leaves of trees and fruit bushes

2011 ◽  
Vol 34 (1) ◽  
pp. 15-21 ◽  
Author(s):  
Sylwia Cyboran ◽  
Dorota Bonarska-Kujawa ◽  
Ireneusz Kapusta ◽  
Jan Oszmiański ◽  
Halina Kleszczyńska
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Membrane Lipids ◽  
Natural Antioxidants ◽  
Erythrocyte Ghosts ◽  
Quercetin Derivatives ◽  
Apple Leaves ◽  
High Antioxidant Activity

Antioxidant potentials of polyphenolic extracts from leaves of trees and fruit bushesThe aim of the work was to determine the antioxidant potential of extracts from leaves of strawberry, blackcurrant and apple in relation to lipids contained in the erythrocyte membrane. The studies performed have shown that the substances used protect membrane lipids against oxidation, clearly reducing the level of free radicals in erythrocyte ghosts suspension. The antioxidant activity of the substances studied follows the sequence: strawberry leaves > apple leaves > blackcurrant leaves. The results of the research on the antioxidant activity when confronted with the contents of polyphenols in the extracts indicates that the antioxidant potentials of the extracts depend both on the quantity and kind of individual polyphenols; in particular, on the kind and quantity of quercetin derivatives that constitute over 60 % of all the phenolic compounds. Moreover, the high antioxidant activity of the extracts may be also due to other, nonphenolic substances that occur in leaves. The extracts exhibit very good properties as free radical scavenges, and can thus be used as cheap, easily available, natural antioxidants in the industries where natural antioxidants in the form of fruit extracts have been used for long.

Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity

2010 ◽  
Vol 121 (1) ◽  
pp. 105-111 ◽  
Author(s):  
Giuseppina Cioffi ◽  
Maria Sabina Pesca ◽  
Paolo De Caprariis ◽  
Alessandra Braca ◽  
Lorella Severino ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Olive Pomace
Sign in / Sign up

Export Citation Format

Share Document