Variation of antioxidant activity and polyphenol content in safflower (Carthamus tinctorious) germplasm collection

Planta Medica ◽  
2015 ◽  
Vol 81 (16) ◽  
Author(s):  
J Sung ◽  
H Ko ◽  
O Hur ◽  
J Lee ◽  
Y Jeon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Germplasm Collection ◽  
Polyphenol Content

Antioxidant activity and polyphenol content in milling fractions of purple wheat

2014 ◽  
Vol 42 (4) ◽  
pp. 578-588 ◽  
Author(s):  
E. Ivanišová ◽  
M. Ondrejovič ◽  
D. Chmelová ◽  
T. Maliar ◽  
M. Havrlentová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Content

scholarly journals Antioxidant Activity in Rheum emodi Wall (Himalayan Rhubarb)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2555
Author(s):  
Sang Koo Park ◽  
Yoon Kyung Lee
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethyl Acetate Fraction ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Polyphenol Content ◽  
Abts Assay ◽  
Ic50 Values

Using natural products as antioxidant agents has been beneficial to replace synthetic products. Efforts have been made to profile the antioxidant capacities of natural resources, such as medicinal plants. The polyphenol content of Himalayan rhubarb, Rheum emodi wall, was measured and the antioxidant activity was determined using DPPH and ABTS+ assay, and the oxidative stress was assessed using SOD enzymatic assay. Five different solvent fractions, n-hexane, n-butanol, ethyl acetate, dichloromethane, and water, were used for screening the antioxidant capacity in effort to determine the optimum extraction solvent. The total phenolic contents for R. emodi fractions ranged from 27.76 to 209.21 mg of gallic acid equivalents (GAE)/g of dry weight. DPPH and ABTS+ assay results are presented into IC50 values, ranged from 21.52 to 2448.79 μg/mL and 90.25 to 1718.05 μg/mL, respectively. The ethyl acetate fraction had the highest antioxidant activity among other fractions. Also, n-butanol and water fractions showed significantly lower IC50 values than the positive control in DPPH radical scavenging activity. The IC50 values of SOD assay of fractions ranged from 2.31 to 64.78 μg/mL. A similar result was observed with ethyl acetate fraction showing the highest SOD radical scavenging activity. The study suggests that the ethyl acetate fraction of R. emodi possess the strongest antioxidant activity, thus the most efficient in extracting antioxidant contents. Moreover, a highly significant correlation was shown between total polyphenol content and antioxidant activity screening assays. The compounds related to the antioxidant activity of R. emodi were identified to myricitrin, myricetin 3-galloyl rhamnoside, and myricetin, which have not been reported in studies about R. emodi before.

scholarly journals Effect of variety and cultivation technology on phenols and antioxidant activity of sweet and sour cherry

2010 ◽  
Vol 16 (1) ◽  
Author(s):  
A. Sass-Kiss ◽  
M. Tóth-Markus ◽  
H. G. Daood ◽  
D. Bánáti ◽  
J. Nyéki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Sweet Cherry ◽  
Sour Cherry ◽  
Anthocyanin Content ◽  
Total Phenols ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Cultivation Technology ◽  
Sweet Cherry Cultivars

The goal of the present work was to compare different sweet and sour cherry cultivars and cultivation methods (bio/integrated) with respect to polyphenol content and antioxidant activity. The concentration of total polyphenols ranged between 880–1050 mg kg-1 of fresh fruit, whereas antioxidant activity expressed as TEAC was found to be between 5.4 and 10.3 mmol kg-1 for the sweet cherry cultivars examined. In case of sour cherry the level of polyphenols ranged between 1283 and 3490 mg/kg fresh edible part of the fruit. Antioxidant activity was recorded between 15–32 mmol kg-1 for the different sour cherry cultivars included in this work. After one-month storage at low temperature, the total phenols and antioxidant activity decreased by 2–40% in the sour cherry cultivars studied. The anthocyanin content in cherry cultivars was less (131–312 mg kg-1) than the135–1893 mg kg-1 found in sour cherries. Anthocyanin level was higher in samples produced under organic farming conditions than in those produced with integrated cultivation.

scholarly journals Behavior of Polyphenol Content and Antioxidant Activity of Noni Wine (Morinda citrifolia L.) During Alcoholic Fermentation

2017 ◽  
Vol 12 (2) ◽  
pp. 144-151
Author(s):  
Karla Robledo-Pe ◽  
Jimena Buenano Sc ◽  
Stefania Maurtua Mo ◽  
Fernando Ramos-Escu
Keyword(s):  
Antioxidant Activity ◽  
Alcoholic Fermentation ◽  
Morinda Citrifolia ◽  
Polyphenol Content

scholarly journals Enhancement of Polyphenol Content and Antioxidant Activity of Brown Alga Eisenia bicyclis Extract by Microbial Fermentation

2011 ◽  
Vol 14 (3) ◽  
pp. 192-197 ◽  
Author(s):  
Sung-Hwan Eom ◽  
Young-Mi Kang ◽  
Jae-Hong Park ◽  
Dae-Ung Yu ◽  
Eun-Tak Jeong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Alga ◽  
Microbial Fermentation ◽  
Polyphenol Content ◽  
Eisenia Bicyclis

scholarly journals Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian Genebank

2014 ◽  
Vol 45 (2) ◽  
pp. 335-341 ◽  
Author(s):  
Tânia da Silveira Agostini-Costa ◽  
Ana Flávia Pádua Teodoro ◽  
Rosa de Belem das Neves Alves ◽  
Leandro Ribeiro Braga ◽  
Ieler Ferreira Ribeiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Abiotic Factors ◽  
Condensed Tannin ◽  
Germplasm Collection ◽  
Lima Bean ◽  
Ex Situ ◽  
Phaseolus Lunatus ◽  
Beneficial Effects ◽  
Lima Beans

The objective of this study was to characterize for the first time polyphenols and DPPH (2-diphenyl-1-picryhydrazyl radical) antioxidant activity in commonly cultivated accessions of Phaseolus lunatus from an ex situ germplasm collection maintained by Embrapa, in Brazil. Furthermore, the study aimed to detect changes in total polyphenols, total flavonoids and condensed tannin for the same accessions after regeneration in a greenhouse. The results showed the diversity of the lima bean collection for phenolic compounds, which were strongly correlated with antioxidant activity. Lima beans accessions with the highest polyphenols and antioxidant activity were those with colored seeds. Conservation through cold storage of P. lunatus seeds in a cold chamber in the germplasm collection did not necessarily affect phenolic compounds. Variations observed in values after regeneration seeds may be mainly results of biotic and abiotic factors, including not only cultivar, but also environmental conditions. This study suggests that polyphenols in the lima beans present antioxidant activity, with possible beneficial effects for human health. It was expected that the potential of this tasty legume can be also used as a functional food crop and/or as a new ingredient in gastronomy.

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

2021 ◽  
pp. 131692
Author(s):  
Engy Mahmoud ◽  
Małgorzata Starowicz ◽  
Ewa Ciska ◽  
Joanna Topolska ◽  
Amr Farouk
Keyword(s):  
Antioxidant Activity ◽  
Ocimum Basilicum ◽  
Polyphenol Content

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

Sign in / Sign up

Export Citation Format

Share Document