Fortification of soft cheese made from ultrafiltered dromedary milk with Allium roseum powder: Effects on textural, radical scavenging, phenolic profile and sensory characteristics

This study revealed polyphenolic content, nutritive content, antioxidant activity, and phenolic profile of methanol and aqueous extracts ofPunica granatumpeel extract. For this, extracts were screened for possible antioxidant activities by free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity and ferric-reducing antioxidant power (FRAP) assays. The total phenolics and flavonoid recovered by methanolic (MPE) and the water extract (AQPE) were ranged from 185 ± 12.45 to 298.00 ± 24.86 mg GAE (gallic acid equivalents)/gm and 23.05 ± 1.54 to 49.8 ± 2.14 quercetin (QE) mg/g, respectively. The EC50of herbal extracts ranged from 100 µg/ml (0.38 quercetin equivalents), for AQPE, 168 µg/ml (0.80 quercetin equivalents), for MPE. The phenolic profile in the methanolic extracts was investigated by chromatographic (HPLC) method. About 5 different flavonoids, phenolic acids, and their derivatives including quercetin (1), rutin (2), gallic acid (3), ellagic acid (4), and punicalagin as a major ellagitannin (5) have been identified. Among both extracts, methanolic extract was the most effective. This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry.

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Effect of the Solvent on Propolis Phenolic Profile and its Antifungal, Antioxidant, and In Vitro Cytoprotective Activity in Human Erythrocytes Under Oxidative Stress

Molecules ◽

10.3390/molecules25184266 ◽

2020 ◽

Vol 25 (18) ◽

pp. 4266

Author(s):

Magdalena Woźniak ◽

Lucyna Mrówczyńska ◽

Patrycja Kwaśniewska-Sip ◽

Agnieszka Waśkiewicz ◽

Piotr Nowak ◽

...

Keyword(s):

Free Radical ◽

Antifungal Activity ◽

Biological Effects ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Reducing Power ◽

Human Erythrocytes ◽

Antioxidant Potential ◽

Phenolic Profile ◽

Cytoprotective Activity

Propolis is a natural bee product with various beneficial biological effects. The health-promoting properties of propolis depend on its chemical composition, particularly the presence of phenolic compounds. The aim of this study was to evaluate the relationship between extraction solvent (acetone 100%, ethanol 70% and 96%) and the antifungal, antioxidant, and cytoprotective activity of the extracts obtained from propolis. Concentrations of flavonoids and phenolic acids in the propolis extracts were determined using ultrahigh-performance liquid chromatography. The antioxidant potential of different extracts was assessed on the basis of 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free-radical-scavenging activity, Fe3+-reducing power, and ferrous ion (Fe2+)-chelating activity assays. The ability of the extracts to protect human red blood cell membranes against free-radical-induced damage and their antifungal activity was also determined. The results showed that the concentration of flavonoids in the propolis extracts was dependent on the solvent used in the extraction process and pinocembrin, chrysin, galangin, and coumaric acid were the most abundant phenols. All extracts exhibited high antioxidant potential and significantly protected human erythrocytes against oxidative damage. On the other hand, the antifungal activity of the propolis extracts depended on the solvent used in extraction and the fungal strains tested. It needs to be stressed that, to the best of our knowledge, there is no study relating the effect of solvent used for extraction of Polish propolis to its phenolic profile, and its antifungal, antioxidant, and cytoprotective activity.

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Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Molecules ◽

10.3390/molecules24010051 ◽

2018 ◽

Vol 24 (1) ◽

pp. 51 ◽

Cited By ~ 29

Author(s):

Zhongxi Li ◽

Jing Teng ◽

Yilu Lyu ◽

Xiaoqian Hu ◽

Yueliang Zhao ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Lactobacillus Plantarum ◽

Apple Juice ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Phenolic Profile ◽

Chemical Models ◽

Phenolic And Flavonoid

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.

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Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties

Antioxidants ◽

10.3390/antiox9030254 ◽

2020 ◽

Vol 9 (3) ◽

pp. 254 ◽

Cited By ~ 4

Author(s):

Fred Kwame Ofosu ◽

Fazle Elahi ◽

Eric Banan-Mwine Daliri ◽

Ramachandran Chelliah ◽

Hun Ju Ham ◽

...

Keyword(s):

Radical Scavenging Activity ◽

Advanced Glycation Endproducts ◽

Radical Scavenging ◽

Total Phenolic ◽

Phenolic Profile ◽

Glycation Endproducts ◽

Total Antioxidant ◽

Ic50 Values

This study evaluated the potential antioxidant and antidiabetic properties in vitro of four millet grain varieties cultivated in South Korea. The free fractions were tested for their total antioxidant capacity using 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays, followed by α-glucosidase, α-amylase, and advanced glycation endproducts (AGEs) formation inhibition assays. The total phenolics, flavonoids, and condensed tannins in the free fractions ranged from 107.8 to 136.4 mg ferulic acid equivalent (FAE)/100 g, 101.3 to 115.8 mg catechin equivalent (CE)/100 g, and 17.65 to 59.54 mg catechin equivalent (CE)/100 g, respectively. Finger Italian millet had the highest total phenolic content (136.4 mg FAE/100 g) and flavonoid content (115.8 mg CE/100 g). Barnyard and finger Italian millet showed the highest DPPH (IC50 = 359.6 µg/mL and 436.25 µg/mL, respectively) and ABTS radical scavenging activity (IC50 = 362.40 µg/mL and 381.65 µg/mL, respectively). Similarly, finger Italian millet also exhibited significantly lower IC50 values for the percentage inhibition of α-glucosidase (18.07 µg/mL) and α-amylase (10.56 µg/mL) as compared with acarbose (IC50 = 59.34 µg/mL and 27.73 µg/mL, respectively) and AGEs formation (33.68 µg/mL) as compared with aminoguanidine (AG) (52.30 µg/mL). All eight phenolic compounds identified in finger Italian millet were flavonoids, with flavanols being the predominant subclass. Taken together, millet flavonoids play important roles in the prevention and management of type 2 diabetes, and hence finger Italian millet has the potential to be developed as a functional food.

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Linden tea from Serbia – an insight into the phenolic profile, radical scavenging and antimicrobial activities

Industrial Crops and Products ◽

10.1016/j.indcrop.2020.112639 ◽

2020 ◽

Vol 154 ◽

pp. 112639 ◽

Cited By ~ 1

Author(s):

Tamara Pavlović ◽

Ivica Dimkić ◽

Snežana Andrić ◽

Dušanka Milojković-Opsenica ◽

Slaviša Stanković ◽

...

Keyword(s):

Radical Scavenging ◽

Antimicrobial Activities ◽

Phenolic Profile ◽

Insight Into

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Phenolic Profile and Antioxidant Activity of Crude Extracts from Microalgae and Cyanobacteria Strains

Journal of Food Quality ◽

10.1155/2017/2924508 ◽

2017 ◽

Vol 2017 ◽

pp. 1-8 ◽

Cited By ~ 46

Author(s):

Idaira Jerez-Martel ◽

Sara García-Poza ◽

Gara Rodríguez-Martel ◽

Milagros Rico ◽

Cristina Afonso-Olivares ◽

...

Keyword(s):

Antioxidant Activity ◽

High Performance ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Arthrospira Platensis ◽

Chlorogenic Acids ◽

Nostoc Commune ◽

Reverse Phase ◽

Phenolic Profile ◽

Methanolic Extracts

Aqueous and methanolic extracts of several microalgae (Ankistrodesmus sp., Spirogyra sp., Euglena cantabrica, and Caespitella pascheri) and cyanobacteria (Nostoc sp., Nostoc commune, Nodularia spumigena, Leptolyngbya protospira, Phormidiochaete sp., and Arthrospira platensis) were screened for their radical scavenging activity against the stable radical 1,1-diphenyl-2-picrylhydrazyl. Despite the fact that water was a more efficient solvent to extract greater amount of extractable substances, it seems that methanol was more efficient to extract a selected group of compounds with a higher antioxidant activity. In addition, the identification of 4 simple phenolics (gallic, syringic, protocatechuic, and chlorogenic acids) and the flavonoids (+) catechin and (-) epicatechin was carried out by using reverse phase high performance liquid chromatography. The strain Euglena cantabrica showed the highest concentration of phenolic compounds, particularly gallic and protocatechuic acids (5.87 and 2.97 mg per gram of dried biomass, resp.). Aqueous and methanolic extracts of microalgae Euglena cantabrica also exhibited the highest antioxidant activity, probably due to the presence of the high contents of phenolics.

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