scholarly journals Total phenolic, antioxidant activity and toxicity of taxus leaf herbal tea in two different brewing temperature

2021 ◽  
Vol 914 (1) ◽  
pp. 012063
Author(s):  
A D Sunandar ◽  
M Alfarabi
Keyword(s):  
Antioxidant Activity ◽  
Brine Shrimp ◽  
Spectrophotometric Analysis ◽  
Test Method ◽  
Phenolic Antioxidant ◽  
Total Phenolic ◽  
Drying Method ◽  
Herbal Tea ◽  
Toxicity Effect ◽  
Medicinal Properties

Abstract Taxus has been recognized to have many medicinal properties. This study aims to determine the total phenolic, antioxidant activity, toxicity effect of taxus leaf herbal tea from two brewing temperatures. Antioxidant test was carried out by IC50-DPPH, total phenolic was carried out by spectrophotometric analysis, and toxicity effect was measured with BSLT (Brine Shrimp Lethality Test) method. The taxus leaves were prepared by drying method at 60°C until the water content reached 10% and then ground until they were quite smooth. Brewing was carried out at a temperature of 75°C and 95°C. The results showed that taxus leaves had strong antioxidants with IC50 values reaching 62.5 ppm and total phenols of 15.68% (w/w) and 14.08% (w/w) at each brewing temperature. The LC50 of toxicity effect of taxus leaves at 290.58 ppm and 536.38 ppm. We concluded the taxus leaves was a good natural antioxidant source with phenol content and could be develop to natural drug for anticancer.

scholarly journals Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

2014 ◽  
Vol 4 (2) ◽  
pp. 68 ◽  
Author(s):  
Umesh C. Lohani ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O<sub>F</sub>-O<sub>U</sub>, O<sub>F</sub>-MW<sub>U</sub>, MW<sub>F</sub>-O<sub>U</sub>, MW<sub>F</sub>-MW<sub>U</sub> were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW<sub>F</sub>-MW<sub>U</sub>) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW<sub>F</sub>-MW<sub>U</sub> drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O<sub>F</sub>-O<sub>U</sub> drying.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

scholarly journals Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2216 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Qing Liu ◽  
Xiao-Yu Xu ◽  
Shi-Yu Cao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power

The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.

scholarly journals Aktivitas Antioksidan Fenolik Total Ekstrak Kulit Biji Jengkol (Archidendron Jiringa (Jack) I. C. Nielsen)

2019 ◽  
Vol 2 (1) ◽  
pp. 72-78
Author(s):  
Misri Yanty Lubis ◽  
Lamek Marpaung ◽  
Muhammad Pandapotan Nasution ◽  
Partomuan Simanjuntak
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Phenolic Antioxidant ◽  
Total Phenolic ◽  
Skin Extract ◽  
Dpph Method ◽  
High Antioxidant Activity ◽  
X 24

Penelitian ini dilakukan untuk menentukan aktivitas antioksidan fenolik total dari ekstrak kulit biji jengkol. Kulit biji jengkol dalam bentuk serbuk yang sudah dikering angin anginkan selama 1x24 jam dimaserasi dengan metanol selama 1x24 jam. Ekstrak yang diperoleh dilarutkan dengan air secara berulang-ulang dan kemudian fraksi air dipartisi dengan etil asetat berulang-ulang. Selanjutnya ekstrak pekat dilarutkan dengan metanol dan diparitsi dengan n-heksan untuk memperoleh fenolik total. Metode DPPH digunakan untuk menentukan aktivitas antioksidan. Nilai IC 50 yang diperoleh adalah 11,7987. Nilai ini menunjukkan aktivitas antioksidan yang cukup tinggi.   This study was conducted to determine the total phenolic antioxidant activity of jengkol seed skin extract. Jengkol seed slayer in the form of powder that had been dried for 1 x 24 hours macerated with methanol for 1 x 24 hours. The extract was dissolved with water repeatedly and then the fraction of water was partitioned with ethyl acetate repeatedly. Then the concentrated extract was dissolved with methanol and paritized with n-hexane to obtain the total phenolic. The DPPH method was used to determine antioxidant activity. The IC 50 value obtained was 11.7987. This value showed quite high antioxidant activity.

scholarly journals Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley

2021 ◽  
Vol 12 (1) ◽  
pp. 37
Author(s):  
Fouad El Mansouri ◽  
Hammadi El Farissi ◽  
Francesco Cacciola ◽  
Badr Bouhcain ◽  
Joaquim C. G. Esteves da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thermal Process ◽  
Fermentation Process ◽  
Control Method ◽  
Spectrophotometric Analysis ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Fermentation Processes ◽  
The Impact

The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the other hand, spectrophotometric methods were applied to the determination of polyphenols content and the potential antioxidant activity of beer during different fermentation processes. with this aim, three modes of barley fermentation were used, specifically classical fermentation, stopped fermentation and thermal process. The results showed that the different fermentation modes had a major impact on diacetyl production. The highest concentration was obtained using stopped fermentation 0.36 mg/L, the lowest concentration value 0.07 mg/L was detected using the thermal process. Monitoring the increase of oxygen concentration between fermentation, filtration, and filling of the final product (32, 107, 130 ppm, respectively) has a significant impact on the concentration of diacetyl. The obtained results of spectrophotometric analysis showed that the total antioxidant activity changed during beer fermentation process and demonstrate that the extend of the antioxidant activity was very much dependent on the total polyphenolic content with a higher value in Hopped wort (13.41%, 65 mg GAE 100 mL−1, 28 mg CE 100 mL−1) for antioxidant potential, total phenolic content, and total flavonoids content, respectively, whereas the lowest values was detected in Non-alcoholic beer using thermal process (7.24%, 35 mg GAE 100 mL−1, 10 mg CE 100 mL−1) for antioxidant potential, total phenolic contents, and total flavonoids contents, respectively. Based on the results achieved, we reveal the impact of the fermentation process on the nutritional value of the final product.

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

scholarly journals The ramification of fermentation time on antioxidant properties of Napier grass herbal tea by black tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 349-357
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.K. Zainol
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Napier Grass ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Frap Assay ◽  
Fermentation Time ◽  
Significant Difference ◽  
The Impact

Tea fermentation relates to the enzymatic oxidation of the leaves of the tea and the formation of dark pigments. This method is usually conducted in a setting where temperature and humidity can be regulated. However, the impact of fermentation time on the antioxidant characteristics of Napier grass herbal tea is still unanswered. This study aimed to determine the effect of fermentation time on antioxidant properties of Napier grass black tea. Napier grass was subjected to fermentation for 3, 6, 9, 12 and 24 hrs. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample fermented for 9 hrs showed the highest results in TPC (18.32±0.38) and FRAP assay (91.00±2.78). Whereas, the highest flavonoids and antioxidant activity were found in dried sample without fermentation (control) in TFC (97.82±13.00) and DPPH (90.02±1.11). However, samples fermented for 3 to 9 hrs showed no significant difference with that of the fresh sample in TFC and DPPH indicating 3 to 9 hrs fermentation time did not affect the antioxidant properties of Napier grass. In FTC and TBA, all the fermented samples showed lower antioxidant activity than that of fresh samples and control. The results suggested that 9 h of fermentation time is suitable for the preparation of Napier grass black tea as it exhibited high antioxidant properties in TPC, TFC, DPPH and FRAP assays.

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