Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato (Ipomoea batatas) powder processed by convection- or vacuum-drying methods

2016 ◽  
Vol 51 (3) ◽  
pp. 700-709 ◽  
Author(s):  
Lai-Yee Kuan ◽  
Yin-Yin Thoo ◽  
Lee-Fong Siow
Keyword(s):  
Ipomoea Batatas ◽  
Physical Stability ◽  
Radical Scavenging ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Bioactive Components ◽  
Radical Scavenging Capacity ◽  
Orange Yellow ◽  
Scavenging Capacity ◽  
Purple Sweet Potato

scholarly journals Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction

2019 ◽  
Vol 11 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Luciana Carolina Bauer ◽  
Ellen Cristina Quirino Lacerda ◽  
Leandro Soares Santos ◽  
Sibelli Passini Barbosa Ferrão ◽  
Rafael da Costa Ilhéu Fontan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Babassu Oil ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Consumer Population

Background:The investigation of new sources of raw materials and the knowledge of the composition of the food is fundamental for the evaluation of their potential and the availability of nutrients for the consumer population.Objective:This work aimed to deepen the knowledge about the crude oil of babassu fruit obtained by two different methods of extraction, cold pressing and extraction by cooking the fruit almond.Method:Total phenolic compounds contents and antioxidant activity were determined by ferric reducing antioxidant potential assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay. By liquid chromatography, the content of different bioactive compounds was determined. Data was submitted to Analysis of Variance (ANOVA) and compared by f test (p <0.05).Results:The results showed that for most of the bioactive compounds there was no difference between the two types of babassu oil. For those compounds where the oils differed, the virgin oil had about three times the content of the extra-virgin oil. In addition, the antioxidant activity was higher for the oil extracted by cooking of the babassu mass, ranging from approximately 2.5 times higher up to 19.2 times higher than the antioxidant activity of the babassu oil extracted by pressing.Conclusion:The process of extraction by cooking the almond mass can incorporate a larger number of bioactive components and improve the antioxidant activity of the virgin babassu oil. However, the extraction method does not influence the content of tocopherols of distinct types of babassu oil.

Bioefficacy of Graviola leaf extracts in scavenging free radicals and upregulating antioxidant genes

2016 ◽  
Vol 7 (2) ◽  
pp. 861-871 ◽  
Author(s):  
Yu-Ra Son ◽  
Eun-Hye Choi ◽  
Goon-Tae Kim ◽  
Tae-Sik Park ◽  
Soon-Mi Shim
Keyword(s):  
Gene Expression ◽  
Transcription Factors ◽  
Antioxidant Enzymes ◽  
Free Radicals ◽  
Radical Scavenging ◽  
Bioactive Components ◽  
Leaf Extracts ◽  
Antioxidant Genes ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The aims of this study were to determine bioactive components of Graviola leaf extracts and to examine the radical scavenging capacity, gene expression of antioxidant enzymes and transcription factors.

scholarly journals IN VITRO ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF FRACTIONATED EXTRACTS AND ISOLATION OF BIOACTIVE COMPONENTS FROM BREYNIA VITIS-IDAEA (BURM. F.) C. E. C. FISCHER LEAVES

2018 ◽  
Vol 54 (2C) ◽  
pp. 354
Author(s):  
Nguyễn Thị Lan Hương
Keyword(s):  
Ethyl Acetate ◽  
Radical Scavenging ◽  
Antibacterial Activities ◽  
Bioactive Components ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Ic50 Values ◽  
Ethanol Extracts ◽  
Ethyl Acetate Extracts

This study investigated the antioxidant and antibacterial activities of ethyl acetate, nbutanoland ethanol extracts of Breynia vitis-idaea (Burm.f.) C. E. C. Fischer leaves using invitro assays;and isolated bioactive compounds from the fractioned extract which showed the bestproperties by column chromatography. All extracts showed significant radical scavengingactivities and exhibited antibacterial activities against Enterococcus faecalis, Staphylococcusaureus and methicillin-resistant Staphylococcus aureus (MRSA). Ethyl acetate extracts showedthe highest free radical scavenging capacity with the IC50 values of 99.55 and 94.66 μg/ml (inDPPH and ABTS assays, respectively) and exhibited MIC values of 1.5, 1 and 1 mg/ml againstthe three bacteria, respectively. In addition, from ethyl acetate extracts, one pure compound hasbeen obtained and identified as 6-O-benzoylarbutin.

scholarly journals Enhancement of the Antiobesity and Antioxidant Effect of Purple Sweet Potato Extracts and Enhancement of the Effects by Fermentation

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 888
Author(s):  
Seul Gi Lee ◽  
Jongbeom Chae ◽  
Dong Se Kim ◽  
Jung-Bok Lee ◽  
Gi-Seok Kwon ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Radical Scavenging ◽  
The Body ◽  
Brown Adipocyte ◽  
Obese Mice ◽  
Adipose Tissues ◽  
White Adipocytes ◽  
Beige Adipocytes ◽  
Purple Sweet Potato

The browning of white adipocytes, which transforms energy-storing white adipocytes to heat-producing beige adipocytes, is considered a strategy against metabolic diseases. Several dietary compounds, such as anthocyanins, flavonoids, and phenolic acids, induce a brown adipocyte-like phenotype in white adipocytes. In this study, we demonstrated that purple sweet potato (Ipomoea batatas) extract (PSP) exhibited potent radical scavenging activity. In addition, PSP was found to contain large amounts of phenolic, flavonoid, and anthocyanin compounds; the amount of these compounds was affected by fermentation. Functionally, PSP-induced adipose browning in high-fat-diet (HFD)-induced obese mice. The administration of PSP significantly suppressed the body weight gain and abnormal expansion of white adipose tissues in the obese mice. The expression of adipose browning-related genes was higher in the inguinal white adipose tissues from the PSP-treated mice than those in the HFD-fed mice. Moreover, PSP-treated 3T3-L1 adipocytes formed multilocular lipid droplets, similar to those formed in the 3T3-L1 adipocytes treated with a browning induction cocktail. The PSP-treated cells had an increased expression level of mitochondria and lipolysis-related genes. The browning effects of PSP were enhanced by fermentation with Lactobacillus. This study, to our knowledge, is the first to identify a new mechanism to increase the antiobesity effects of PSP by inducing adipocyte browning of adipocytes.

scholarly journals Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abraham Jesús Arzeta-Ríos ◽  
Diana Guerra-Ramírez ◽  
Benito Reyes-Trejo ◽  
Ma. Carmen Ybarra-Moncada ◽  
Holber Zuleta-Prada
Keyword(s):  
Antioxidant Activity ◽  
Heating Temperature ◽  
Cocos Nucifera ◽  
Radical Scavenging ◽  
Coconut Water ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Maximum Temperatures ◽  
Increasing Temperature

AbstractCoconut water (Cocos nucifera L.) from fruits of two ripening stages (green and mature) was used to perform microwave heat treatments. Three different heating conditions with maximum temperatures of 70, 80 and 90 °C were tested in three holding times (0, 2 and 4 min). The Total Phenolic Content (TPC) using the Folin-Ciocalteu method and ABTS radical scavenging capacity were evaluated for each combination of coconut fruit age, heating temperature and holding time. It was observed that green coconut water exhibited significant differences (p < 0.05) compared to mature coconuts in terms of TPC (46.03 and 69.16 mg GAE/L, respectively) and ABTS radical scavenging capacity (422.31 and 549.1 μmol TE/L, respectively). An increase in TPC (up to 23%) and antioxidant activity (up to 19%) was also observed with increasing temperature in the range of 70–90 °C. Green coconut water showed the largest increase in both TPC and antioxidant activity.

scholarly journals A simple new method for aged seed utilization based on melatonin-mediated germination and antioxidant nutrient production

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Song Yu ◽  
Xuetian Zhu ◽  
Helin Yang ◽  
Lihe Yu ◽  
Yifei Zhang
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dpph Radical ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Aged Seed ◽  
Phenolics Content ◽  
Dpph Radical Scavenging ◽  
Aged Seeds

AbstractSeed deterioration, coupled with a decrease in nutrients, is unavoidable following long-term storage, and these seeds are therefore used as livestock fodder. Here, we developed a simple, rapid and efficient method of producing high amounts of antioxidants from deteriorated seeds via melatonin-induced germination. Legume seeds were subjected to high humidity at 55 °C for 12–36 h to obtain aged seeds with a 40% germination rate and severely reduced antioxidant nutrition (total phenolics content, ferric reducing power and 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging capacity). Aged seeds were then treated with 0.1 mM melatonin, resulting in the production of sprouts with a higher total phenolics content (fivefold), greater ferric reducing power (sevenfold) and greater DPPH radical scavenging capacity (twofold) compared to the aged seeds. These findings suggest that melatonin treatment efficiently converted aged seed reserve residues into antioxidant nutrients, providing an alternative use for deteriorated seeds in food production.

scholarly journals Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 712
Author(s):  
Tafadzwa Kaseke ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Radical Scavenging ◽  
Total Phenolic ◽  
Yellowness Index ◽  
Cold Pressing ◽  
Microwave Pretreatment ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Pomegranate Seed ◽  
Cold Pressed

The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

2012 ◽  
Vol 554-556 ◽  
pp. 1357-1360
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Control Samples

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

scholarly journals Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 48
Author(s):  
Anh Dao Thi Phan ◽  
Maral Seidi Damyeh ◽  
Saleha Akter ◽  
Mridusmita Chaliha ◽  
Michael E. Netzel ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Soluble Sugars ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Maturity Stages ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Kakadu Plum ◽  
Terminalia Ferdinandiana

Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determined by standard assays/procedures, main sugars by UHPLC–MS/MS and antioxidant capacity (total phenolic content (TPC) and DPPH free radical scavenging capacity) by spectrophotometry. The results showed that soluble sugars (glucose, sucrose and fructose) ranging from 1.3 to 17.7% dry weight (DW), TSS (17.0–52.7% DW) and TAC (1.3–6.7% DW) increased with maturity. However, antioxidant capacity (TPC in the range of 7.4–21.9% DW and DPPH free radical scavenging capacity from 22 to 76% inhibition at the extract concentration of 20 g·L−1) did not follow the same trend as the one observed for soluble sugars, TSS and TAC. These differences were associated with the tree-to-tree variability as a consequence of the wild harvest condition. This study provides important information to both the KP industry and Indigenous enterprises regarding the selection of the appropriate maturity stage to harvest KP fruit to target for different markets (e.g., low-sugar vs. high-sugar fruit).

Sign in / Sign up

Export Citation Format

Share Document