Antioxidant capacity of various medicinal plants, fruits and vegetables

Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (Diospyros kaki L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (Rojo Brillante and Triumph) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the Rojo Brillante variety (0.953 mg/100 g) whereas the concentration of p-hydroxybenzoic acid was higher in the Triumph option (0.119 mg/100 g). Conclusions: the results showed that the Rojo Brillante variety had higher quantities of phenolic compounds than the Triumph example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.

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Antioxidant Capacity of Macaronesian Traditional Medicinal Plants

Molecules ◽

10.3390/molecules15042576 ◽

2010 ◽

Vol 15 (4) ◽

pp. 2576-2592 ◽

Cited By ~ 35

Author(s):

Lucélia Tavares ◽

Dina Carrilho ◽

Meenu Tyagi ◽

David Barata ◽

Ana Teresa Serra ◽

...

Keyword(s):

Medicinal Plants ◽

Antioxidant Capacity ◽

Traditional Medicinal Plants

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Characterization of some potential medicinal plants from Central Europe by their antioxidant capacity and the presence of metal elements

Food Bioscience ◽

10.1016/j.fbio.2017.08.001 ◽

2017 ◽

Vol 20 ◽

pp. 43-50 ◽

Cited By ~ 8

Author(s):

Michal Tupec ◽

Veronika Hýsková ◽

Kateřina Bělonožníková ◽

Jakub Hraníček ◽

Václav Červený ◽

...

Keyword(s):

Medicinal Plants ◽

Antioxidant Capacity ◽

Central Europe ◽

Metal Elements

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Effect of dry medicinal plants (wormwood, chamomile, fumitory and mallow) on in vitro ruminal antioxidant capacity and fermentation patterns of sheep

Journal of Animal Physiology and Animal Nutrition ◽

10.1111/jpn.13349 ◽

2020 ◽

Vol 104 (5) ◽

pp. 1219-1232 ◽

Cited By ~ 3

Author(s):

Daniel Petrič ◽

Dominika Mravčáková ◽

Katarína Kucková ◽

Klaudia Čobanová ◽

Svetlana Kišidayová ◽

...

Keyword(s):

Medicinal Plants ◽

Antioxidant Capacity

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Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:10117 ◽

2014 ◽

Vol 71 (1) ◽

pp. 57

Author(s):

Anamaria Pop ◽

Sevastita Muste ◽

Crina Muresan ◽

Simona Jula

Keyword(s):

Antioxidant Capacity ◽

Fruits And Vegetables ◽

Raw Materials ◽

Consumer Preference ◽

Pomegranate Juice ◽

Juice Quality ◽

Positive Correlations ◽

Vegetable Raw Materials

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

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LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽

10.3390/foods9010007 ◽

2019 ◽

Vol 9 (1) ◽

pp. 7 ◽

Cited By ~ 9

Author(s):

Jiafei Tang ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Medicinal Plants ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Total Phenolic ◽

High Concentration ◽

Antioxidant Power ◽

Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

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