Comparison of flavonoid contents and antioxidant activities of Vicia species

2015 ◽  
Vol 15 (2) ◽  
pp. 119-126 ◽  
Author(s):  
Kyung Jun Lee ◽  
Jung-Ro Lee ◽  
Hyo-Jeong Kim ◽  
Sebastin Raveendar ◽  
Gi-An Lee ◽  
...  
Keyword(s):  
Functional Foods ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Feed Additive ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
High Concentrations ◽  
Free Radical Scavenging Activities

A total of 27 accessions from ten Vicia species were investigated for flavonoid contents, total polyphenol contents, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid)] free radical-scavenging activities. The results revealed that NAC17 (V. monantha) and NAC14 (V. hyrcanica) had the highest total flavonoid content (1.42 ± 0.09 mg/g) and total polyphenol content [124.2 ± 0.5 μg/gallic acid equivalents (GAE) mg], respectively. Among four flavonoids, naringenin was detected at high concentrations in Vicia species. The DPPH and ABTS assays showed values in the range of 57.2 (IC50) (NAC13, V. faba) to 6530.0 (IC50) (NAC24, V. sativa subsp. nigra) and 19.1 μg/Trolox mg (NAC7, V. cracca) to 253.4 μg/Trolox mg (NAC13, V. faba), respectively. Among ten Vicia species, V. monantha and V. hyrcanica had the highest flavonoid content (1.31 ± 0.09 mg/g) and total polyphenol content (116.5 ± 2.0 μg/GAE mg), respectively. The highest antioxidant activity was detected in V. faba. These results will expand the flavonoid database and provide valuable information on Vicia species for the development of functional foods or feed-additive resources.

scholarly journals Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 287-292
Author(s):  
Leila Arfaoui
Keyword(s):  
Functional Foods ◽  
Nutritive Value ◽  
Radical Scavenging Activity ◽  
Health Benefits ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Physicochemical Composition ◽  
Total Polyphenol Content

Both yogurt and dates are functional foods known for their valuable nutrients and health benefits. Therefore, this study was conducted to produce two types of date-enriched yogurts (20% wt/wt) to enhance their nutritive value and health benefits. While yogurt A was made with dates blended with milk, yogurt B was produced using small pieces of dates that were added to milk before fermentation. Both date-enriched yogurts were assessed for their physicochemical composition, total polyphenol content (TPC) and radical scavenging activity (RSA). The results showed that the addition of dates significantly enhanced carbohydrate, mineral and total solids contents of yogurts A and B (P < 0.05). Furthermore, dates significantly enhanced the TPC (34 and 37 mg GAE 100 g–1 for yogurt A and B, respectively) and the RSA (51% for yogurt A versus 57% for yogurt B) of date-enriched yogurts especially when dates were added as small pieces. During cold storage, both TPC and RSA decreased in all yogurt samples; however, they were maintained higher in date-enriched yogurts.

scholarly journals Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Ahmad Mohammad Salamatullah ◽  
Khizar Hayat ◽  
Fohad Mabood Husain ◽  
Mohammed Asif Ahmed ◽  
Shaista Arzoo ◽  
...  
Keyword(s):  
Phenolic Compound ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Microwave Roasting ◽  
Total Polyphenol Content ◽  
Coffee Beans ◽  
Extraction Solvents

Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly ( p < 0.05 ) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.

scholarly journals Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2557
Author(s):  
Sorin Ciulca ◽  
Gheorghe Roma ◽  
Ersilia Alexa ◽  
Isidora Radulov ◽  
Ileana Cocan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vaccinium Myrtillus ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Modified Method ◽  
Free Radical Scavenging Assay ◽  
Vaccinium Myrtillus L ◽  
Nutraceutical Properties

Fruits of bilberry (Vaccinium myrtillus L.) are valued mainly for their nutraceutical properties, and are among the fruits with the highest antioxidant activity due to their high content of phenolic compounds. The aim of this research was to assess the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from two regions of Romania over three years. The total polyphenol content was determined according to the Folin–Ciocalteu modified method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The Padis and Raul Lung populations registered the highest values of polyphenol content and antioxidant activity, as such the fruits of these bilberry populations could be considered potential sources of antioxidants for direct consumption or for use as ingredients for food products or food supplements. Significant variation of total polyphenol content and antioxidant activity was observed both between populations from the same region and from different regions. The low level of broad sense heritability for total polyphenol content and antioxidant activity associated with the high effects of year, and population–year interaction indicates that the accumulation of polyphenols in bilberry fruits is influenced by changes in environmental conditions.

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.

scholarly journals Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7058
Author(s):  
Dorota Żyżelewicz ◽  
Joanna Oracz ◽  
Martyna Bilicka ◽  
Kamila Kulbat-Warycha ◽  
Elżbieta Klewicka
Keyword(s):  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Percentage Increase ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freeze Dried ◽  
Plant Powders ◽  
Different Types

In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.

Extracts of Peppermint, Chamomile and Lavender as Antioxidants

2018 ◽  
Vol 762 ◽  
pp. 31-35 ◽  
Author(s):  
Inese Mieriņa ◽  
Laura Jakaite ◽  
Sabine Kristone ◽  
Laura Adere ◽  
Mara Jure
Keyword(s):  
Free Radical ◽  
Antiradical Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Free Radical Scavengers ◽  
Polyphenol Content ◽  
Plant Materials ◽  
Total Polyphenol ◽  
Total Polyphenol Content

This paper is devoted to the studies of total polyphenol content and antiradical activity of peppermint, chamomile and lavender grown in local backyard gardens of Latvia. Different solvents (96, 70 and 40% ethanol) and extraction methods (maceration at room temperature at dark or under day-light irradiation, as well as reflux) were tested. All extracts were analyzed for total polyphenol content (Folin–Ciocalteu method), as well as for antiradical activity (DPPH and GO assays). It was found out that local peppermint and chamomile is as good source of polyphenols as those plants grown in southern countries; however, the total polyphenol content of lavender is lower than that mentioned in literature. The highest polyphenol content for all plant materials was achieved, when 70% ethanol was used for extraction. Peppermint extracts were found as most powerful free radical scavengers among all tested plant materials. 96% Ethanol extract of peppermint and chamomile demonstrated the highest antiradical activity, while 70% ethanol was the most suitable for preparation of lavender extract with optimal free radical scavenging activity.

scholarly journals A Study on the Biological Activity of Commonly Consumed Spring Herbs in Korea

2021 ◽  
Vol 19 (4) ◽  
pp. 665-678
Author(s):  
Hee-Jae Chung ◽  
Ae-Jung Kim
Keyword(s):  
Inhibitory Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Dpph Radical Scavenging Activity ◽  
Polyphenol Content ◽  
Third Place ◽  
Total Polyphenol ◽  
Dpph Radical Scavenging

Purpose: This study was conducted to study the superiority of Korean spring herbs by selecting eight spring herbs that are commonly consumed in Korea and evaluating their biological activity.Methods: Antioxidant (total polyphenol content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azino-bis-3-ethylbenzothiazoline–6-sulfonic acid (ABTS) radical scavenging activity) and enzyme activities (α-glucosidase inhibitory activity and angiotensin converting enzyme (ACE) inhibitory activity) were measured using the hot-water extract of the selected spring herbs.Results: In case of total polyphenol content, the shepherd’s purse, daylily, and gomchwi took first, second, and third place. In case of total flavonoid content, rape, shepherd’s purse and mugwort took first, second, and third place, and in case of DPPH radical scavenging activity, shepherd’s purse, daylily, and rape took first, second, and third place. In case of ABTS radical scavenging activity, the shepherd’s purse, mugwort and rape took first, second, and third place. In case of α-glucosidase inhibitory activity, mugwort, gomchwi, and wild garlic were classified in the first, second, and third place. Lastly, Korean angelica tree, rape, and wild garlic were classified in the first, second, and third, in case of ACE inhibitory activity.Conclusion: From these results, among the selected spring herbs, the shepherd’s purse and rape showed exceptional effects in antioxidant activity, mugwort in antidiabetic activity, and Korean angelica tree sprout in antihypertensive activity, respectively. Therefore, the present study is expected to provide basic data for future development of foods using spring herbs to remedy lifestyle-related diseases.

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