Evaluation of the effect of organic pollutants exposure on the antioxidant activity, total phenolic and total flavonoid content of lettuce (Lactuca sativa L.) using UV-Vis spectrophotometry and chemometrics

2021 ◽  
pp. 106632
Author(s):  
Nastaran Nikzad ◽  
Hadi Parastar
Keyword(s):  
Antioxidant Activity ◽  
Organic Pollutants ◽  
Lactuca Sativa ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Lactuca Sativa L

scholarly journals Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Thandiwe Alide ◽  
Phanice Wangila ◽  
Ambrose Kiprop
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Cooking Temperature ◽  
Ethanolic Extracts ◽  
The Mean

Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per 100 g (GAE/100 g) and 638.96 ± 15.30 mg GAE/100 g of plant material for the aqueous and ethanolic extracts respectively. The mean total flavonoid content 109.78 ± 6.78 mg quercetin equivalent per 100 g (QE/100 g) and 258.47 ± 12.37 QE/100 g for aqueous and ethanolic extracts respectively. Fourier transform infrared spectral data showed absorptions in the range for carboxylic acids, hydroxyl group, esters, and alcohols, confirming the presence of phenols and flavonoids in the extracts. Cooking temperature had a significant effect on total phenolic content and total flavonoid content while cooking time did not have a significant effect on the phytochemicals and antioxidant activity.

scholarly journals DETERMINATION OF THE QUALITY CHARACTERISTICS OF NATURALLY GROWING HAWTHORN IN SUŞEHRI

2020 ◽  
Vol 19 (1) ◽  
pp. 61-70
Author(s):  
Erdal Ağlar ◽  
Ahmet Sümbül ◽  
Orhan Karakaya ◽  
Burhan Ozturk
Keyword(s):  
Antioxidant Activity ◽  
Fruit Weight ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Fruit Characteristics ◽  
Ph Values ◽  
Biochemical Measurements

The study was conducted in 2017 in the district of Sivas. In the study, 20 genotypes, which are considered to be different from each other, taking into account the fruit characteristics such as color and size and shape, were determined from the hawthorns that were naturally grown in the flora of Suşheri. At harvest time, the fruit, which would be adequate for pomological and biochemical measurements and analyzes, was harvested. According to the results of the measurements and analyzes in the study, fruit weight was found to vary between 0.68 g and 6.35 g, fruit width was between 10.52 and 29.48 mm and fruit length was between 11.40 and 20.67 mm. The highest firmness values were recorded with the genotype (G) 20 genotype, while the G4 had the lowest values in terms of the firmness values of the fruit flesh. While there are no significant differences between the pH values of the genotypes, the differences between the genotypes in terms of SSC, TA and vitamin C contents are quite significant. It has been found that there are significant differences between the genotypes in terms of total phenolic, total flavonoid and antioxidant activity. The total phenolic content ranged from 218.8 (G17) to 605.8 (G5 and G8) mg GAE kg–1 f.w., while the lowest total flavonoid content was 21.58 (G 17) and the highest total flavonoid content was 67.75 (G9) mg GAE kg–1 f.w. When the antioxidant activity was evaluated, the DPPH values were 1.08 (G17) – 15.43 (14) mmol TE kg–1 f.w., the FRAP values were 15.43 (G16) – 47.23 (G8) mmol TE kg–1 f.w. respectively.

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

LWT ◽  
2012 ◽  
Vol 46 (2) ◽  
pp. 548-555 ◽  
Author(s):  
Joanna Chlopicka ◽  
Pawel Pasko ◽  
Shela Gorinstein ◽  
Aneta Jedryas ◽  
Pawel Zagrodzki
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Influence of total phenolic content and total flavonoid content on the DPPH radical scavenging activity of Costus speciosus (Koen Ex. Retz.) Sm.

2015 ◽  
Vol 4 (5) ◽  
pp. 261-266
Author(s):  
M. Borkataky ◽  
B. B. Kakoti ◽  
L. R. Saikia
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Costus Speciosus ◽  
Phenolic And Flavonoid

  The focus of the present study was to determine the association of the anti-oxidant activity of Costus speciosus (Koen Ex. Retz.) Sm. with the total phe-nolic content and the total flavonoid content. The antioxidant activity of the extracts was quantified by diphenylpicrylhydrazyl (DPPH) assay. The total phenolic content was determined by the Folin-Ciocalteau method and the total flavonoid content was determined by the aluminium chloride method. Among the four extracts of the plant, the ethanol extract exhibited the high-est antioxidant activity and also the highest total phenolic and flavonoid con-tents. A strong correlation was observed between the antioxidant activity and the total phenolic and flavonoid contents. A statistical model was de-rived to explain this dependence and a non-linear association was observed between the antioxidant activity and the total flavonoid content.

scholarly journals ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC AND TOTAL FLAVONOID CONTENT OF OENANTHE JAVANICA BLUME (DC) COLLECTED FROM IMPHAL WEST DISTRICT

2017 ◽  
Vol 8 (6) ◽  
pp. 63-68 ◽  
Author(s):  
Thoudam Bhaigyabati ◽  
Pukhrambam Grihanjali Devi ◽  
Ningombam Romabati DeGopal Chvi ◽  
Gopal Chandra Bag
Keyword(s):  
Antioxidant Activity ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Oenanthe Javanica
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