scholarly journals Determination of the antioxidant potential of seaweed extracts using different methods

2009 ◽  
Vol 68 (OCE3) ◽  
Author(s):  
A. M. O'Sullivan ◽  
Y. C. O'Callaghan ◽  
M. N. O'Grady ◽  
S. Kraan ◽  
J. P. Kerry ◽  
...  
Keyword(s):  
Antioxidant Potential ◽  
Seaweed Extracts

scholarly journals Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

Antioxidants ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 26
Author(s):  
Vigasini Subbiah ◽  
Biming Zhong ◽  
Malik A. Nawaz ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Vaccinium Corymbosum ◽  
Rubus Idaeus ◽  
Antioxidant Potential ◽  
Fresh Frozen ◽  
Flavonoid Quercetin

Berries are grown worldwide with the most consumed berries being blackberries (Rubus spp.), blueberries (Vaccinium corymbosum), red raspberries (Rubus idaeus) and strawberries (Fragaria spp.). Berries are either consumed fresh, frozen, or processed into wines, juices, and jams. In recent times, researchers have focused their attention on berries due to their abundance in phenolic compounds. The current study aimed to evaluate the phenolic content and their antioxidant potential followed by characterization and quantification using LC-ESI-QTOF-MS/MS and HPLC-PDA. Blueberries were highest in TPC (2.93 ± 0.07 mg GAE/gf.w.) and TFC (70.31 ± 1.21 µg QE/gf.w.), whereas the blackberries had the highest content in TTC (11.32 ± 0.13 mg CE/gf.w.). Blueberries had the highest radical scavenging capacities for the DPPH (1.69 ± 0.09 mg AAE/gf.w.), FRAP (367.43 ± 3.09 µg AAE/gf.w.), TAC (1.47 ± 0.20 mg AAE/gf.w.) and ABTS was highest in strawberries (3.67 ± 0.14 mg AAE/gf.w.). LC-ESI-QTOF-MS/MS study identified a total of 65 compounds including 42 compounds in strawberries, 30 compounds in raspberries, 28 compounds in blueberries and 21 compounds in blackberries. The HPLC-PDA quantification observed phenolic acid (p-hydroxybenzoic) and flavonoid (quercetin-3-rhamnoside) higher in blueberries compared to other berries. Our study showed the presence of phenolic acids and provides information to be utilized as an ingredient in food, pharmaceutical and nutraceutical industries.

scholarly journals Determination of antimicrobial and antioxidant potential of agro-waste peels

2020 ◽  
Vol 92 (2) ◽  
Author(s):  
SYEDA A.Z. NAQVI ◽  
ALI IRFAN ◽  
AMEER F. ZAHOOR ◽  
MUHAMMAD ZAFAR ◽  
ANUM MARIA ◽  
...  
Keyword(s):  
Antioxidant Potential

scholarly journals Electrochemical Determination of the Antioxidant Potential of Some Less Common Fruit Species

Sensors ◽  
2008 ◽  
Vol 8 (12) ◽  
pp. 7564-7570 ◽  
Author(s):  
Zbynek Gazdik ◽  
Boris Krska ◽  
Vojtech Adam ◽  
Jan Saloun ◽  
Tunde Pokorna ◽  
...  
Keyword(s):  
Electrochemical Determination ◽  
Antioxidant Potential ◽  
Fruit Species

scholarly journals In vitro assessment of antioxidant potential and determination of polyphenolic compounds of Hedera nepalensis K. Koch

2017 ◽  
Vol 10 ◽  
pp. S3699-S3706 ◽  
Author(s):  
Laila Jafri ◽  
Samreen Saleem ◽  
Ihsan-ul-Haq ◽  
Nazif Ullah ◽  
Bushra Mirza
Keyword(s):  
Polyphenolic Compounds ◽  
Antioxidant Potential ◽  
In Vitro Assessment

scholarly journals Determination of Functional Properties of Sri Lankan Ambarella (Spondias dulcis Forst. syn. Spondias cytherea Sonn.) Fruit and Development of Vacuum Dried Ambarella Fruit Powder and Incorporated Soup Mix

2021 ◽  
pp. 113-122
Author(s):  
N. P. G. D. Navoda ◽  
M. D. W. Samaranayake ◽  
S. L. Liyanage ◽  
H. M. T. Herath ◽  
J. M. J. K. Jayasinghe
Keyword(s):  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Antioxidant Potential ◽  
Alpha Amylase ◽  
Total Phenolic ◽  
Sri Lankan ◽  
Antioxidant Power ◽  
Ethanolic Extracts ◽  
Fruit Powder

Objective: To develop vacuum dried (VD) Ambarella fruit powder and Ambarella fruit incorporated soup mix from large and miniature Ambarella and investigation of antioxidants and anti-diabetic properties. Methods: Ethanolic extracts of two Ambarella varieties were analyzed for antioxidant potential in terms of total phenolic content (TPC), total flavonoid content (TFC), ferrous reducing antioxidant power (FRAP), radical scavenging activities of DPPH and ABTS and α-amylase inhibitory activity. Results: Fresh dwarf Ambarella showed a significantly (p<0.05) high TPC (3.35±0.10 mgGAE/g) while fresh large Ambarella showed a significantly (p<0.05) high FRAP (0.71±0.13 mgTE/g) and DPPH (3.57±0.31 mg TE/g). In comparison of ethanolic extracts of VD Ambarella powders, a significantly (p<0.05) higher antioxidant potential in terms of FRAP (4.19±0.06 mgTE/g) exhibited in dwarf variety while significantly (p<0.05) higher ABTS (4.03±0.27 mgTE/g) and DPPH (3.00±0.49mgTE/g) exhibited in large Ambarella. Alpha amylase inhibition activities of fresh fruits of large and dwarf were 46.30±4.07% and 49.55±3.18% where as in VD powders were 27.59±5.03% and 15.58±5.86% respectively. An instant soup mixture was developed incorporating 20% of VD powder from large variety due its abundance. The antioxidant potential of ethanolic extract of the soup mixture in terms of TPC, TFC, ABTS, and FRAP were 0.55±0.00 mgGAE/g, 0.04±0.00 mgQE/g, 1.65±0.06 mgTE/g, and 0.04±0.15 mgTE/g. Alpha amylase inhibition activity of soup mixture was 39.49±0.29%. Conclusion: The both types of fresh fruits exhibited higher antioxidant potential except FRAP and higher anti-amylase inhibition than VD Ambarella powder.

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