scholarly journals Caffeoyl-β-d-glucopyranoside and 1,3-dihydroxy-2-tetracosanoylamino-4-(E)-nonadecene isolated from Ranunculus muricatus exhibit antioxidant activity

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Farooq Azam ◽  
Bashir Ahmad Chaudhry ◽  
Hira Ijaz ◽  
Muhammad Imran Qadir
Keyword(s):  
Antioxidant Activity ◽  
Structure Elucidation ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Compound A ◽  
Spectral Techniques ◽  
H Nmr ◽  
Aerial Parts

Abstract This study evaluates the antioxidant activity of Ranunculus muricatus and isolation and structure elucidation of the active constituents. The aerial parts of the plants were shade dried at room temperature and powdered and extracted with methanol. The free radical scavenging activity was evaluated by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assay. The percentage scavenging activity was determined based on the percentage of DPPH radical scavenged. Column chromatography was used in order to isolate the active compounds. Spectral techniques UV, IR, 1H NMR, 13CNMR and HREI-MS were used for the structure elucidation of the isolated compounds. Two isolated compounds, A (caffeoyl-β-d-glucopyranoside) and B (1,3-dihydroxy-2-tetracosanoylamino-4-(E)-nonadecene), exibited a significant antioxidant activity as showed by DPPH radical scavenging method. Percentage inhibition for compound A (at 0.5 mM) was 82.67 ± 0.19 with IC50 of 93.25 ± 0.12 (μM), and for compound B (at 0.5 mM) was 69.23 ± 0.19 with IC50 of 183.34 ± 0.13 (μM). Quercetin was used as standard control. It was conclued from the present study that caffeoyl-β-d-glucopyranoside and 1,3-dihydroxy-2-tetracosanoylamino-4-(E)-nonadecene isolated from methanol extract of aerial parts of Ranunculus muricatus posses antioxidant activity.

scholarly journals Antiglycation and Antioxidant Properties of Ficus deltoidea Varieties

2020 ◽  
Vol 2020 ◽  
pp. 1-16
Author(s):  
Nur Sumirah Mohd Dom ◽  
Nurshieren Yahaya ◽  
Zainah Adam ◽  
Nik Mohd Afizan Nik Abd. Rahman ◽  
Muhajir Hamid
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Protein Carbonyl ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Ficus Deltoidea ◽  
Dpph Radical Scavenging

The present study aimed to evaluate the potential of standardized methanolic extracts from seven Ficus deltoidea varieties in inhibiting the formation of AGEs, protein oxidation, and their antioxidant effects. The antiglycation activity was analyzed based on the inhibition of AGEs, fructosamine, and thiol groups level followed by the inhibition of protein carbonyl formation. The antioxidant activity (DPPH radical scavenging activity and reducing power assay) and total phenolic contents were evaluated. After 28 days of induction, all varieties of Ficus deltoidea extracts significantly restrained the formation of fluorescence AGEs by 4.55–5.14 fold. The extracts also reduced the fructosamine levels by 47.0–86.5%, increased the thiol group levels by 64.3–83.7%, and inhibited the formation of protein carbonyl by 1.36–1.76 fold. DPPH radical scavenging activity showed an IC50 value of 66.81–288.04 μg/ml and reducing power activity depicted at 0.02–0.24 μg/ml. The extent of phenolic compounds present in the extracts ranged from 70.90 to 299.78 mg·GAE/g. Apart from that, correlation studies between the activities were observed. This study revealed that seven varieties of Ficus deltoidea have the potential to inhibit AGEs formation and possess antioxidant activity that might be attributed to the presence of phenolic compounds.

scholarly journals Composition, antimicrobial and antioxidant activity of the extracts of Eryngium palmatum Pančić and Vis. (Apiaceae)

2014 ◽  
Vol 9 (2) ◽  
pp. 149-155 ◽  
Author(s):  
Mirjana Marčetić ◽  
Silvana Petrović ◽  
Marina Milenković ◽  
Marjan Niketić
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chloroform Extract ◽  
Volatile Fraction ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Aerial Parts ◽  
Antimicrobial And Antioxidant Activity

AbstractThe chemical composition, antimicrobial and antioxidant activity of Eryngium palmatum, an endemic plant species from the Balkan Peninsula, were investigated. The flavonoids apigenin (9.5±0.3 mg g−1) and apigenin 7-O-glucoside (2.4±0.1 mg g−1) were determined in a methanol extract of aerial parts using HPLC analysis. The methanol extract of roots contained catechin (5.0±0.1 mg g−1), epicatechin (2.9±0.1 mg g−1), chlorogenic acid (1.6±0.0 mg g−1), gallic acid (0.9±0.0 mg g−1) and rosmarinic acid (0.9±0.2 mg g−1). GC-FID and GCMS analysis of a chloroform extract of aerial parts showed that the main volatile constituents were falcarinol, linoleic acid, hexadecanoic acid and methyl linoleate (comprising 32.6%; 24.4%; 19.9; 13.2% of the volatile fraction, respectively), while octanoic acid, tetradecanol and dodecanol dominated in the chloroform extract of the roots (34.9%; 25.8%; 22.2% of the volatile fraction, respectively). Investigation of antimicrobial activity by broth microdilution showed that the methanol and chloroform extracts of aerial parts and roots exerted a significant effect (MIC 3.5–15.6 μg mL−1) against tested Gram-positive and Gram-negative bacteria. The methanol extracts of aerial parts or roots exerted moderate ferric reducing antioxidant power, DPPH radical scavenging activity and hydroxyl radical scavenging activity.

DPPH Radical Scavenging Activity of Kaempferol

2013 ◽  
Vol 781-784 ◽  
pp. 1294-1297 ◽  
Author(s):  
Ping Liu ◽  
Yun Tao Gao ◽  
Jiao Jiao Yu ◽  
Jia Wei Cha ◽  
Dong Mei Zhao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Absorption Spectrum ◽  
Reaction Time ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

The UV-Vis absorption spectrum of kaempferol and DPPH was investigated, the optimum determination wavelength and reaction time for determining the DPPH radical scavenging activity of kaempferol was 517 nm and 30 min, respectively. Kaempferol exhibited strong DPPH radical scavenging activity with a IC50 value of 0.004349 mg·mL-1, which is smaller than that of rutin, indicating that kaempferol has a stronger antioxidant activity than rutin.

The effect of food additives and cooking on the antioxidant properties of purslane

2019 ◽  
Vol 50 (1) ◽  
pp. 13-20 ◽  
Author(s):  
Mohammad Ghiath Naser Aldeen ◽  
Rita Mansour ◽  
Malak AlJoubbeh
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Lemon Juice ◽  
Scavenging Activity ◽  
Content Type ◽  
Aerial Parts ◽  
Effect Of Food

Purpose This paper aims to study the effect of cooking and food additives, such as lemon juice and vinegar, on phenols and flavonoids contents and antioxidant activity of purslane. Design/methodology/approach The Folin–Ciocalteu method was used to determine total phenols content (TP), while total flavonoid content (TF) was determined by the aluminum chloride method. Two methods were used for determination of antioxidant activity: DPPH (1, 1-diphenyl-2-picrylhydrazyl) assay to determine radical scavenging activity, and ferric-reducing antioxidant power (FRAP) to measure the reducing power. Findings According to the results, leafs had higher values of TP, TF and antioxidant activity than aerial parts. Both lemon juice and vinegar retracted antioxidant properties of leafs. TP and TF of leaves showed deterioration after treatment with lemon by 58% and 21.8%, respectively, and FRAP and radical scavenging activity decreased by 75.8% and 74.5%, respectively (p < 0.001). Also, TP, TF, FRAP and DPPH radical scavenging activity decreased in leaves by 82.2%, 30.5%, 87.8% and 90.9%, respectively, after treatment of leaves with vinegar. TF increased after cooking in studied parts, where no significant statistical difference was observed in TP and antioxidant activity (DPPH assay and FRAP) of cooked aerial parts. Adding lemon juice after cooking increased antioxidant properties of purslane (p < 0.001). Originality/value Purslane has antioxidant activity because it is rich in polyphenols and flavonoids. Effects of food additives and cooking were studied using different measurements. According to the authors’ knowledge, this is the first work that studied the effect of food additives on antioxidant properties of purslane.

scholarly journals Determination of Antioxidant Activity and Total Tannin from Drumstick (Moringa oleifera Lam.) Leaves Using Different Solvent Extraction Methods

2020 ◽  
Vol 8 (12) ◽  
pp. 2749-2755
Author(s):  
Mohammad Afzal Hossain ◽  
Nadia Khan Disha ◽  
Jahid Hasan Shourove ◽  
Pappu Dey
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Tannin Content ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

This study was undertaken to estimate the antioxidant activity and total tannin content of Moringa olifera Lam. (Moringa) leaves and find a suitable extraction condition for maximum yield. Two types of solvent and three different extraction times and temperatures were experimented for extraction. Moringa leaves were oven-dried and powdered to determine the antioxidant activity in terms of total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity and total tannin content. The maximum TPC value noted in methanol extract, and it ranges from 6.46 ± 0.34 g to 3.91±0.19 g gallic acid equivalent (GAE)/100g dry sample (DM). The FRAP values varied from 211.6 ± 3.75 to 344.13 ± 3.26 mg ascorbic acid equivalent (AAE)/100g DM and 166.67 ± 2.90 to 224.93 ± 1.94 mg AAE/100g DM, for methanol and ethanol extract, respectively. The DPPH radical scavenging activity ranged from 46.32 ± 1.07 to 58.09 ± 0.92% for methanol extract and 56.76 ± 1.48% to 69.72 ± 1.15% for ethanol extract. The total tannin content varied from 6.84 ± 0.05 to 10.22 ± 1.11 mg GAE/100 g dry sample and 6.77 ± 0.08 to 9.23 ± 0.51 mg GAE/ 100g DMfor methanol and ethanol extract, respectively. The highest antioxidant yield for methanol and ethanol extract of Moringa leaves differed for various conditions. Overall, Moringa leaves showed excellent antioxidant properties that can be commercially and domestically used.

scholarly journals Antioxidant activity and identification of food proteins by digestive enzyme supplementation and fermentation with Lactobacillus kefiri

2019 ◽  
Vol 37 (No. 3) ◽  
pp. 155-164
Author(s):  
Ufuk Gökçe Ayrancı ◽  
Anıl Şeker ◽  
Sevda Arısoy ◽  
Hüseyin Çimen ◽  
Özlem Üstün-Aytekin
Keyword(s):  
Antioxidant Activity ◽  
Soy Protein ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Microbial Fermentation ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Lactobacillus Kefiri ◽  
Dpph Radical Scavenging

Casein, gluten, and soy protein are widely used in food processing for structure, texture, and flavour improvement. These large proteins might be hydrolysed to shorter peptides or amino acids, which provide antioxidant activities through enzymatic and fermentative food processes. Casein, gluten, and soy protein were digested with an enzyme supplement product containing dipeptidyl peptidase IV (DPPIV) and protease in this study. Then, each protein was hydrolysed by Lactobacillus kefiri strain. 2,2, diphenyl 1-picryl hydrazyl (DPPH) radical scavenging activity and reducing power (RP) were measured for undigested and digested samples. According to our results, all proteins were hydrolysed. Soy protein demonstrated the highest IC<sub>50</sub> value of DPPH for undigested (2.64 mg/ml) and digested samples (1.56 mg/ml) as well as the highest RP value (0.171 for undigested and 0.234 for digested at 700 nm). On the other hand, casein provided the weakest DPPH radical scavenging activity (1.58 ± 0.041% for undigested and 21.86 ± 0.012% for digested samples). A strong correlation was found between cell growth and antioxidant activity of casein during the microbial fermentation. In addition, the changes in protein expression levels by microbial fermentation were analysed by using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Mass spectrometry-based protein identification studies revealed that EF-G, DNA-K, and DNA-J were mainly overexpressed indicating L. kefiri adapts itself by changing the overall proteome.

scholarly journals Antioxidant and Anti-Inflammatory Activity Determination of One Hundred Kinds of Pure Chemical Compounds Using Offline and Online Screening HPLC Assay

2015 ◽  
Vol 2015 ◽  
pp. 1-13 ◽  
Author(s):  
Kwang Jin Lee ◽  
You Chang Oh ◽  
Won Kyung Cho ◽  
Jin Yeul Ma
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Compounds ◽  
Cell Counting ◽  
Raw 264.7 Cells ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Abts Assay ◽  
Anti Inflammatory

This study investigated the antioxidant activity of one hundred kinds of pure chemical compounds found within a number of natural substances and oriental medicinal herbs (OMH). Three different methods were used to evaluate the antioxidant activity of DPPH radical-scavenging activity, ABTS radical-scavenging activity, and online screening HPLC-ABTS assays. The results indicated that 17 compounds exhibited better inhibitory activity against ABTS radical than DPPH radical. The IC50rate of a more practical substance is determined, and the ABTS assay IC50values of gallic acid hydrate, (+)-catechin hydrate, caffeic acid, rutin hydrate, hyperoside, quercetin, and kaempferol compounds were 1.03 ± 0.25, 3.12 ± 0.51, 1.59 ± 0.06, 4.68 ± 1.24, 3.54 ± 0.39, 1.89 ± 0.33, and 3.70 ± 0.15 μg/mL, respectively. The ABTS assay is more sensitive to identifying the antioxidant activity since it has faster reaction kinetics and a heightened response to antioxidants. In addition, there was a very small margin of error between the results of the offline-ABTS assay and those of the online screening HPLC-ABTS assay. We also evaluated the effects of 17 compounds on the NO secretion in LPS-stimulated RAW 264.7 cells and also investigated the cytotoxicity of 17 compounds using a cell counting kit (CCK) in order to determine the optimal concentration that would provide an effective anti-inflammatory action with minimum toxicity. These results will be compiled into a database, and this method can be a powerful preselection tool for compounds intended to be studied for their potential bioactivity and antioxidant activity related to their radical-scavenging capacity.

scholarly journals Comparative and Correlational Evaluation of the Phytochemical Constituents and Antioxidant Activity of Musa sinensis L. and Musa paradisiaca L. Fruit Compartments (Musaceae)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Barnabas Oluwatomide Oyeyinka ◽  
Anthony Jide Afolayan
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Musa Paradisiaca ◽  
Phytochemical Constituents ◽  
Dpph Radical Scavenging ◽  
Peel Extract

Secondary metabolites and their biological activity have pharmacological relevance in the prevention and therapeutic management of disease, including the facilitation of normal physiological processes through biochemical mechanisms. In this study, phytochemical constituents and antioxidant activity were evaluated quantitatively on the acetone, ethanol, and aqueous extracts of the flesh, and peel, as well as the boiled peel extract compartments of Musa sinensis L. and Musa paradisiaca L. fruits. Total phenol, proanthocyanidin, and flavonoid contents were estimated and measured spectrophotometrically. The free radical scavenging antioxidant capacity of the extracts was tested on DPPH (2,2-diphenyl-1-picrylhydrazyl ethanol), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), and FRAP (ferric reducing antioxidant power) assay models. Correlation between phytoconstituents and antioxidant activity was analysed using Pearson’s coefficient. The results showed varying amounts of phytochemicals in the solvent extracts of the flesh and peel, including the boiled peel extract of M. sinensis and M. paradisiaca. All acetone extracts of M. sinensis flesh, M. paradisiaca flesh, and M. paradisiaca peel had the highest phytochemical contents, with the exception of the ethanol extract of M. sinensis peel which had the highest phenol content; just as on the overall scale, the peel compartments had generally higher phytochemical profiles than the soft flesh in both fruits. The boiled peel extracts of M. sinensis and M. paradisiaca had the highest ABTS (0.03 mg/mL) and DPPH (0.03 mg/mL) activity. Ferric reducing power (FRAP) was the highest in the ethanol extracts of M. sinensis flesh and peel, and M. paradisiaca flesh, while it was the highest in the acetone extract of M. paradisiaca at the peak concentration used (0.1 mg/mL). There was a significant negative correlation between the total phenol and flavonoid contents of M. sinensis flesh with its DPPH radical scavenging activity and proanthocyanidin content of M. paradisiaca flesh with its DPPH radical scavenging activity. The correlation outcomes indicate that none of the phytochemical constituents solely affected antioxidant activity; instead, a combination of the polyphenolic constituents contributed to antioxidant activity. This study shows the therapeutic potentials of the flesh and, importantly, the peel of M. sinensis and M. paradisiaca fruits on the basis of the polyphenolic constitution against free radicals and oxidative stress.

scholarly journals PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT ACTIVITY OF METHANOLIC EXTRACT OF LEAVES OF CORCHORUS OLITORIUS

2017 ◽  
pp. 59-63
Author(s):  
Abdul Sadat ◽  
Mayukh Hore ◽  
Kaushik Chakraborty ◽  
Subhrajyoti Roy
Keyword(s):  
Antioxidant Activity ◽  
Methanolic Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Phytochemical Analysis ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Objective: The present study was carried out to evaluate the in vitro preliminary phytochemical analysis and antioxidant activity of methanolic leaf extracts of Corchorus olitorius L. The in vitro antioxidant activity was evaluated by DPPH radical scavenging activity method.Methods: Fresh jute leaves (immature, mature and senescence) were collected, air dried and the crude powder was prepared for phytochemical and antioxidant analysis. The powder was mixed with 70% methanol and the supernatant was separated. The antioxidant activity of this methanolic extract was measured on the basis of the scavenging activity of the stable 1, 1-diphenyl 2-picrylhydrazyl (DPPH) free radical with slight modifications. Phytochemical analysis was performed according to standard laboratory protocol.Results: The results indicated the presence of different phytochemicals viz. glycosides, steroids, cholesterol, alkaloids, phenols, flavonoids, riboflavin, saponins and terpenoids. The sample also showed antioxidant activity by inhibiting DPPH radical. The significant antioxidant activity of methanolic leaf extract of might be due to the presence of saponins, phenols, flavonoids and alkaloids found in the preliminary phytochemical analysis.Conclusion: Present study reveals that the jute leaf possesses different phytonutrients and exhibited DPPH radical scavenging activity, and therefore, may be used for therapeutic purposes.

scholarly journals Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese

Catalysts ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 967
Author(s):  
Rosa Vázquez-García ◽  
Anaberta Cardador-Martínez ◽  
Miguel Angel Orihuela-López ◽  
Livia Sofía Ramos-Hernández ◽  
Sandra Teresita Martín-del-Campo
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Protein Nitrogen ◽  
Cheese Ripening ◽  
Goat Cheese ◽  
Dpph Radical Scavenging

Cheese ripening causes intense proteolysis, particularly when the cheese contains starter cultures. Several studies have shown the presence of bioactive peptides in goat’s milk cheeses with antioxidant activity. Mexican goat cheeses’ peptide fractions were evaluated at different ripening stages. Additionally, they were correlated with their antioxidant activity. Proteolysis was measured in the acid-soluble nitrogen and non-protein nitrogen fractions using reverse-phase high-performance liquid chromatography. While the antioxidant activity in both nitrogenous fractions was determined using a 2,2-diphenyl-1-picrylhydrazyl solution. Analyzed cheeses showed peptides fraction in the retention time of 2.05, 18.36, and 50.11 min for acid-soluble fraction and non-protein protein nitrogen, and showed antioxidant activity from the first day of ripening to 73% discoloration in the DPPH solution at 55 ripening days. Obtained results suggested that ripened Mexican goat cheese had a DPPH radical scavenging activity related to peptides present originally in the milk or released by starter culture action during cheese ripening.

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