Identification and antioxidant activity of phenolic compound from leaves of Scurrula parasitica L

In the present study, Achillea atrata L. and A. millefolium L. were compared for the first time with regard to their phenolic compound profile and antioxidant activity by applying the 2,2-diphenyl-picryl hydrazyl radical assay. For this purpose, aerial plant parts were consecutively extracted with solvents of increasing polarity (dichloromethane, n-butanol, ethyl acetate), revealing that the A. atrata ethyl acetate fraction showed the highest antioxidant activity with an IC50 value of 12.2 ± 0.29 µg/mL compared to 17.0 ± 0.26 µg/mL for A. millefolium. Both species revealed the presence of luteolin, apigenin, centaureidin, and nevadensin exclusively in this most polar fraction, which are known as effective 2,2-diphenyl-picryl hydrazyl radical scavengers. The antioxidant capacity of the aforementioned fractions strikingly correlated with their total phenolic contents, which was highest in the ethyl acetate fraction of A. atrata. Characterization of the metabolite profiles of both Achillea species showed only marginal differences in the presence of key compounds, whereas the concentrations of individual compounds appeared to be species-specific. Our results suggest that A. atrata, based on its compound pattern and bioactivity characteristics, has similar qualities for phytotherapy as A. millefolium.

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Saccharification of Fagopyrum esculentum by Amylase Treatments increases Phenolic Compound Content and Antioxidant Activity

Journal of the East Asian Society of Dietary Life ◽

10.17495/easdl.2015.2.25.1.139 ◽

2015 ◽

Vol 25 (1) ◽

pp. 139

Author(s):

Phonesavanh Phouthaxay

Keyword(s):

Antioxidant Activity ◽

Phenolic Compound ◽

Fagopyrum Esculentum

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Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

Molecules ◽

10.3390/molecules22050726 ◽

2017 ◽

Vol 22 (5) ◽

pp. 726 ◽

Cited By ~ 12

Author(s):

◽

Keyword(s):

Antioxidant Activity ◽

Phenolic Compound ◽

Copper Pollution

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Antioxidant Activities, Total Phenolic Compound And Pigment Contents of Tropical Sargassum sp. Extract, Macerated In Different Solvents Polarity

Jurnal Kelautan Tropis ◽

10.14710/jkt.v22i1.4404 ◽

2019 ◽

Vol 22 (1) ◽

pp. 73 ◽

Cited By ~ 6

Author(s):

Jelita Rahma Hidayati ◽

Ervia Yudiati ◽

Delianis Pringgenies ◽

Zaenal Arifin ◽

Diah Tri OktaviyantI

Keyword(s):

Antioxidant Activity ◽

Phenolic Compound ◽

Antiradical Activity ◽

Antioxidant Activities ◽

Carotenoid Content ◽

Total Phenolic ◽

Scavenging Activity ◽

Total Phenolic Compound ◽

Pigment Contents ◽

Chlorophyll A Content

Exposure of sunlight lead tropical Sargassum sp. to maintain their growth and moreover to bring up their secondary metabollite for life struggling. Sargassum sp. has bioactive compounds that has a potential antioxidant acitivity such as phenolic compounds as well as chlorophyll and carotenoids. This research was conducted to determine antioxidant activities, phenolic compound and pigmens of Sargassum sp. with different solvent that have different polarities. Sample was macerate with n-heksana, ethyl acetate, methanol and aquadest. All the parameters were done spectrophotometrically. IC50 was used to determine the antioxidant activity by antiradical scavenging activity using DPPH (515 nm). Total phenolic compound were tested by Folin-Ciocalteu solution and used gallic acid as standard (725 nm). The chlorophylls a content were measured at wavelength 662 nm and 645 nm and carotenoids were measured at wavelength 470 nm. The results showed best IC50 is achieved by aquadest extract (72.95 ±0.22 ppm). The highest Total phenolic compound is achieved by ethyl acetat extract (120.29 ±0,404 mg GAE/g sample). The highest chlorophyll a content is achieved by ethyl acetat extract (18.23 ± 0,049 mg/g sample) and the highest carotenoid content is achieved by ethyl acetat extract extract (60.65 ±0,008 µmol/g sample). It can be concluded that aquadest extract can be categorized as the strong antioxidant and antiradical activity, ethyl acetat as a medium antioxidant activity. The simple and save methods of aquadest extract promising that Sargassum sp. frorn Indonesia is a good candidate compoud for nutraceutical and cosmeceutical approach.

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Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

Biointerface Research in Applied Chemistry ◽

10.33263/briac116.1473614750 ◽

2021 ◽

Vol 11 (6) ◽

pp. 14736-14750

Keyword(s):

Antioxidant Activity ◽

Volatile Compounds ◽

Phenolic Compound ◽

Functional Food ◽

Chronic Toxicity ◽

Functional Foods ◽

Rheological Parameters ◽

Total Phenolic ◽

Total Phenolic Compound ◽

Acute And Chronic Toxicity

Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity, total phenolic compound content, physicochemical, rheological, and sensorial parameters were evaluated in pasta samples. Volatile compounds were investigated in pasta samples using SPME-GC-MS. Spirulina indicated complete safety in acute and chronic toxicity studies. Protein content in pasta increased with the increment of SP. Rheological parameters, color, and cooking quality were increased following SP level while; dough stability was decreased. Sensory evaluation of pasta samples was acceptable up to 5% SP. Total phenolic compound content was increased in pasta with increasing S SP’s level and reaches its maximum value at level 10% SP (3.12 mg GAE/g). Antioxidant activity was reduced in cooked pasta compared to uncooked. Twenty-five volatile compounds were identified in fresh pasta samples (0 & 2.5% SP). Hexanal and 2-pentylfuran were the highest volatile compounds in pasta samples. Spirulina is completely safe and could be used in the preparation of functional foods. Spirulina-enriched pasta is a rich source of protein and antioxidants. The enrichment of pasta caused a reduction in sensory scores with an increase in the addition level. This reduction may be due to the low concentration of 2-pentylfuran and hexanal as flavor compounds.

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Avaliação do potencial antioxidante de hortaliças orgânicas durante o armazenamento a frio

Revista de Administração da UFSM ◽

10.5902/1983465939585 ◽

2020 ◽

Vol 12 ◽

pp. 1145

Author(s):

Maria Letícia De Almeida Kasctin dos Santos ◽

Juliana Gonzales ◽

Raul Vicenzi

Keyword(s):

Antioxidant Activity ◽

Cardiovascular Diseases ◽

Phenolic Compound ◽

Conventional Agriculture ◽

Sudden Drop ◽

Organic Systems ◽

Organic Vegetables ◽

Compound Concentration

The relation between an antioxidant-rich diet with protection against some diseases such as Alzheimer's and cardiovascular diseases has increased research on the evaluation of these components in food. Another factor related to some diseases is the consumption of food produced from conventional agriculture with the excessive use of agrochemicals and the search for food free of pesticides increases the demand for products grown in organic systems. Aiming to relate these two themes, the present study aimed to produce a kit of organic vegetables and evaluate antioxidant activity during storage at reduced temperatures. The results indicate a sudden drop in antioxidant activity and phenolic compound concentration in the first month of storage.

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