Antioxidant activity and total phenolic content of selected Greek Labiatae plant species. Methanolic extract of Phlomis lanata as a source of natural antioxidant compounds

Marine algae contains bioactive secondary metabolites that have potential to be developed as antioxidant. The aims of this research were to investigate antioxidant activity and total phenolic compound of marine algae collected from Binuangeun Beach, Banten and to characterize antioxidant compounds from selected algae species. Antioxidant activity was determined by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay and Ferric Ion Reducing Antioxidant Power (FRAP) Assay, while total phenolic content was estimated by Folin-Ciocalteau method. Isolation of bioactive antioxidant compound was performed using SiO2 column chromatography and preparative high performance liquid chromatography (HPLC). The antioxidan activity evaluation was conducted to methanol extracts from 20 species (7 Chlorophyta, 9 Phaeophyta and 4 Rhodophyta). Results showed that Padina australis extract was found to be the most active. The major bioactive antioxidant compound was identified as fucoxanthin and a polar compound that was suspected as phenolic compound. The extracts of P. australis presented the highest phenolic content (58.59 mg GAE/g). A significant correlation between antioxidant capacity and total phenolic content was found, indicating that phenolic compounds are the major contributors to the antioxidant properties of P. australis.

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Phytochemical Screening, Antioxidant Activity and Total Phenolic Content of Spirogyra spp.

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.699.693 ◽

2013 ◽

Vol 699 ◽

pp. 693-697 ◽

Cited By ~ 5

Author(s):

Rattanabhorn Junthip ◽

Doungporn Amornlerdpison ◽

Thitiphan Chimsook

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Methanolic Extract ◽

Antioxidant Activities ◽

Rapid Test ◽

Natural Antioxidants ◽

Total Phenolic ◽

Phytochemical Analysis ◽

Abts Assay

A freshwater macroalga, Spirogyra spp., were analyzed for its phytochemical composition, antioxidant activity and total phenolic content (Folin−Ciocalteu method). Phytochemical analysis of Spirogyra neglecta revealed presence of phenolics, tannins, glycosides and saponins. The crude extraction of Spirogyra spp. was carried out using two solvents via, methanol (methanolic extract) and water (aqueous extract). The total phenolic contents of crude extracts were shown at 346.58±1.61 and 589.77±1.65 mg gallic acid equivalents/g extract in aqueous and methanolic extracts, respectively. The antioxidant capacity of aqueous and methanolic extract was estimated by two different methods; ABTS assay, and DPPH assay. The antioxidant activity of two extracts is affected by the extracting solvent and different assay. In the DPPH scavenging assay and ABTS assay, both extracts showed high antioxidant activity. In addition, the high correlation between results of all antioxidant activities and total phenolic content was found. The rapid TLC assay in methanolic extract is considered as the rapid test to evaluate the antioxidant activity of natural compounds. The compounds showing four bands at Rf = 0.25, 0.35, 0.42, 0.64. This study showed that Spirogyra spp. might constitute an important source of natural antioxidants.

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Genotypic and Environmental Variation in Antioxidant Activity and Total Phenolic Content among Blackberry and Hybridberry Cultivars

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.130.4.527 ◽

2005 ◽

Vol 130 (4) ◽

pp. 527-533 ◽

Cited By ~ 40

Author(s):

Ann Marie Connor ◽

Chad E. Finn ◽

Peter A. Alspach

Keyword(s):

Antioxidant Activity ◽

Total Variation ◽

Total Phenolic Content ◽

Phenolic Content ◽

Environmental Variation ◽

Fruit Weight ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Environment Interaction ◽

Trait Variance

Antioxidant compounds absorbed from our diet are thought to have a role in preventing chronic diseases that result from oxidative damage. Berry fruit have high levels of antioxidants, and further increases in antioxidant activity (AA) might be possible through breeding. We determined the AA, total phenolic content (TPH), and fruit weight in 16 blackberry and hybridberry (Rubus L.) cultivars harvested in New Zealand and Oregon in 2002 and 2003, to assess genetic and environmental variation. Both AA and TPH varied significantly between years within location, but not among cultivars or between locations per se. However, cultivar interactions with both location and year within location contributed to variation in both variates. In contrast, both cultivar and location contributed to variation in fruit weight, but years within location did not. However, the cultivar × year within location interaction was significant for this trait. Variance component distributions confirmed that cultivar and location effects together contributed little (<20%) to the total variation in either AA or TPH, while cultivar × environment interactions accounted for >50% of total variation in these traits. Cultivar and location effects together contributed ≈70% of the total variation observed in fruit weight. Phenotypic correlations were significant between AA and fruit weight (r = -0.44), and between TPH and fruit weight (r = -0.51). When adjusted for fruit weight, analyses for AA and TPH demonstrated that cultivar effects approached significance (P = 0.06) and accounted for ≈25% of total variance, while location effects accounted for none. Although the cultivars in this study had diverse interspecific backgrounds, utilization of various Rubus species in blackberry and hybridberry breeding is not uncommon, and our results demonstrating significant cultivar × environment interaction for AA and TPH should be applicable to breeding for high AA genotypes.

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EVALUATION OF PIGMENTS AS ANTIOXIDANT AND ANTIBACTERIAL AGENTS FROM BETA VULGARIS LINN.

International Journal of Current Pharmaceutical Research ◽

10.22159/ijcpr.2017.v9i3.18884 ◽

2017 ◽

Vol 9 (3) ◽

pp. 37 ◽

Cited By ~ 1

Author(s):

Mariya Saani ◽

Reena Lawrence

Keyword(s):

Beta Vulgaris ◽

Total Phenolic Content ◽

Phenolic Content ◽

Methanolic Extract ◽

Natural Antioxidant ◽

Total Phenolic ◽

Gram Negative ◽

E Coli ◽

Methanolic Extracts ◽

Dpph Method

Objective: The work is aimed to evaluate the health beneficial properties of (Beta vulgaris) Beetroot. Beetroot ranks among the 10 most powerful vegetable as a natural antioxidant and has a potential source of natural food colourant. The present work is therefore organized to evaluate the Total Phenolic Content (TPC), Antioxidant activity and Antibacterial activity of the Ethanolic and Methanolic extracts of Beetroot.Methods: In the present work the Total Phenolic Content was determined by using Folin-Ciocalteu reagent method of the Ethanolic and Methanolic extracts of Beetroot (Beta vulgaris). The antioxidant scavenging activity of these extracts was determined by applying three different assay methods: (1) (1, 1-diphenyl-2-picryl hydrazyl) DPPH method, (2) Ferric thiocyanate (FTC) method and (3) Thiobarbituric acid (TBA). The antibacterial test was examined against gram positive (B. subtilis, S. aureus) and gram negative (E. coli, S. dysenteriae) bacterial strains.Results: In the present work the Methanolic extract showed greater TPC value 394.8 mg/g GAE than the Ethanolic extract 316.8 mg/g GAE. A correlation between antiradical capacities of the extracts with TPC value was clearly observed. The Methanolic extract was found to be most effective in all the methods. 50% scavenging power of the Methanolic and Ethanolic extracts were (0.129 mg/ml and 0.254 mg/ml) in DPPH method respectively. Moreover, in TBA and FTC method, both the extracts of Beetroot exhibited strong percentage inhibition ranging from 49%-62%. The results of the antibacterial test indicated that the Ethanolic and Methanolic extracts of Beetroot are significantly effective, both in Gram-negative (E. coli, S. dysenteriae) and in Gram-positive (B. subtilis, S. aureus) bacterium.Conclusion: Thus, from the above experimental observations, it can be clearly stated that the Beetroot is a promising source of natural antioxidant and antibacterial agent and definitely provides an alternative towards synthetic antioxidant because of its beneficial properties.

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Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds

Antioxidants ◽

10.3390/antiox10050672 ◽

2021 ◽

Vol 10 (5) ◽

pp. 672

Author(s):

Andreia Bento-Silva ◽

Noélia Duarte ◽

Elsa Mecha ◽

Maria Belo ◽

Ana Teresa Serra ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Hydroxycinnamic Acids ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Maize Varieties ◽

Hydroxycinnamic Acid Amides ◽

Traditional Processing

Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing. Several traditional products can be obtained from maize and, in Portugal, it is used for the production of an ethnic bread called broa. In order to evaluate the effect of processing on maize phenolic composition, one commercial hybrid and five open-pollinated maize flours and broas were studied. The total phenolic content and antioxidant activity were evaluated by the Folin-Ciocalteu and ORAC assays, respectively. The major phenolics, namely ferulic and p-coumaric acids (in their soluble-free, soluble-conjugated and insoluble forms), insoluble ferulic acid dimers and soluble hydroxycinnamic acid amides were quantitated. Results show that the total phenolic content, antioxidant activity and hydroxycinnamic acids resisted traditional processing conditions used in the production of broas. The content in soluble-free phenolics increased after processing, meaning that their bioaccessibility improved. Portuguese traditional broas, produced with open-pollinated maize varieties, can be considered an interesting dietary source of antioxidant compounds due to the higher content in hydroxycinnamic acids and derivatives.

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Extraction Process Optimization, Identification, and Profiling of Phenolic Antioxidant Compounds from the Fruits of Ficus auriculata

10.21203/rs.3.rs-113810/v1 ◽

2020 ◽

Author(s):

M. Shahinuzzaman ◽

Parul Akhtar ◽

N. Amin ◽

Yunus Ahmed ◽

Farah Anuar ◽

...

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Extraction Process ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Assisted Extraction ◽

Ultrasonic Assisted ◽

Experimental Findings ◽

Optimum Extraction

Abstract In this study, the extraction conditions to maximize the antioxidant activity and total phenolic content of Ficus auriculata were optimized using response surface methodology. For the purpose of extraction, the Ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P<0.0001) and total phenolic content (R2 = 0.961, P<0.0001), indicating a significant correlation between the experimental and expected value. The highest antioxidant activity (85.20 ± 0.96 %) for DPPH were achieved at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC-ESI-MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

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Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces

Food and Health ◽

10.3153/fh21010 ◽

2021 ◽

Vol 7 (2) ◽

pp. 84-90

Author(s):

Çağla Özer

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Cooking Time ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Tomato Sauce ◽

Tomato Product ◽

Lipophilic Antioxidant ◽

Culinary Culture

Tomato is one of the most consumed fruits in the world. Tomato sauce, a tomato product, is one of the mother sauces that has been developed by Escoffier (1846-1935). Nowadays, tomato sauce has been adapted by each country according to their own culinary culture. In the current study four different tomato sauce recipes were investigated in the context of their antioxidant activity and total phenolic content. Hydrophilic and lipophilic extractions of samples were evaluated separately. It was found that there is a relationship between total phenolic content and antioxidant activity in hydrophilic extraction. However, no similar correlation was found between total phenolic content and antioxidant activity in lipophilic extraction. According to the results, the highest antioxidant activity of both hydrophilic and lipophilic extractions was observed in S1 with the values 25.53±1.01 and 45.48±2.06 respectively. In lipophilic extraction, S2 had the lowest antioxidant activity with 32.77±1.07, because of the lack of the ingredients high in lipophilic antioxidant compounds. It was observed that the shortest cooking time with 10 min provide the highest retention of antioxidant activity and total phenolic content in this sauce. Also, antioxidant activity of lipophilic extraction for longer cooking time applied sauces (S4) could be kept high with ingredients such as carrot. It can be suggested that adding of ingredients which have antioxidant activity may be useful for providing bioactive properties in long cooking time procedures and it should be noted that the length of cooking time negatively affected the TPC values.

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Phytochemical Composition, Antioxidant and Antiproliferative Activities of African Basil (Ocimum gratissimum L.) Leaves

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2020/v6i430166 ◽

2020 ◽

pp. 1-18 ◽

Cited By ~ 1

Author(s):

Winfred Nassazi ◽

Isaac O. K’Owino ◽

Jacqueline Makatiani ◽

Sabina Wachira

Keyword(s):

Cervical Cancer ◽

Antioxidant Activity ◽

Cancer Cells ◽

Antiproliferative Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Methanolic Extract ◽

Cultivated Plants ◽

Total Phenolic ◽

Ocimum Gratissimum

Aim: To determine the phytochemicals in Ocimum gratissimum leaves, their phenolic content, antioxidant potential and antiproliferative activity against human prostate (DU145), colon (CT26) and cervical (HeLa 229) cancer cells. Place and Duration of the Study: Leaves of O. gratissimum were collected from cultivated plants in Wakiso district of Uganda. The samples were analyzed at Directorate of Government Analytical Laboratory, Kampala (Uganda) and Kenya Medical Research Institute, Centre for Traditional Medicine and Drug Research, Nairobi (Kenya) between August 2019 and January 2020. Methodology: The leaves were separately extracted by maceration using hexane, dichloromethane, ethyl acetate and methanol. The methanolic extract was further fractionated and subjected to solid phase extraction. Antiproliferative assay was done using dimethylthiazol-2,5-diphenyl-tetrazolium bromide assay while total phenolic content and antioxidant activity were determined by Folin-Ciocalteu method and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay respectively. Compounds were identified by Fourier transform infrared spectroscopy and liquid chromatography-tandem mass spectrometry. Results: A total of 34 compounds were identified in the fractions. The highest mean total phenolic content was 401.07 ± 6.47 µg/ml for the methanolic extract which also had the highest antioxidant activity with minimum inhibitory concentration of 5.79 ± 0.13 mg/ml. There was a positive correlation between the antioxidant activity of the extracts and antiproliferative activity of the extracts on prostate and cervical cancer cell lines. The extracts exhibited the highest toxicity against prostate cancer cells and the least against cervical cancer cells. Conclusion: The results of this study support the traditional use of this plant in cancer therapy in Uganda. Further research should isolate pure anticancer compounds from this plant which could act as lead candidates in the development of anticancer drugs.

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