ANTIOXIDANT PROPERTIES OFO. ONITES,T. VULGARISANDO. BASILICUMSPECIES GROWN IN GREECE AND THEIR TOTAL PHENOL AND ROSMARINIC ACID CONTENT

2009 ◽  
Vol 16 (4) ◽  
pp. 484-498 ◽  
Author(s):  
V. LAGOURI ◽  
E. NISTEROPOULOU
Keyword(s):  
Acid Content ◽  
Rosmarinic Acid ◽  
Antioxidant Properties ◽  
Total Phenol

scholarly journals ANTIOXIDANT ACTIVITY OF POMEGRANATE

2021 ◽  
Vol 52 (1) ◽  
pp. 196-203
Author(s):  
Lazeeza S. O.
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Antioxidant Properties ◽  
Ascorbic Acid Content ◽  
Power Reduction ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Oxygen Species ◽  
Antioxidant Power

Natural fruits antioxidants play a significant role in inhibiting reactive oxygen species and scavenging free radicals, thus avoiding chronic, degenerative diseases such as cardiovascular disease, aging, cholesterol rates and cancer. The study covered six categories of each three tastes of different pomegranate fruits obtained or purchased in Erbil/Kurdistan-Iraq, a total of 54 samples (6x3x3) were analyzed. Each type was tested for ferric reduction of antioxidant power assay, reduced power method, ascorbic acid content, total phenol and total flavonoid. Our results have shown that the Sour Smilan cultivar has the highest antioxidant properties, ferric antioxidant power reduction (536.89±14.65), ferric power reduction (0.965), ascorbic acid content (0.252±0.012), total phenol (139.66±3.49), total flavonoid (23.08±2.23), and short comparative studies have been conducted to analyze the amount of iron (11) in pomegranate in order to analyze their interferences to the antioxidant activity reported in the ferric reduction of antioxidant power assay.

Comparative study of rosmarinic acid content in Satureja species

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
H Hajimehdipoor ◽  
M Shekarchi ◽  
S Saeidnia ◽  
A Gohari ◽  
Z Abedi
Keyword(s):  
Comparative Study ◽  
Acid Content ◽  
Rosmarinic Acid

scholarly journals Therapeutic target enzymes inhibitory potential, antioxidant activity, and rosmarinic acid content of Echium amoenum

2019 ◽  
Vol 120 ◽  
pp. 191-197 ◽  
Author(s):  
B. Asghari ◽  
S. Mafakheri ◽  
M.M. Zarrabi ◽  
S.A. Erdem ◽  
I.E. Orhan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Therapeutic Target ◽  
Acid Content ◽  
Rosmarinic Acid ◽  
Echium Amoenum ◽  
Inhibitory Potential

Enhancement of Rosmarinic Acid Content by Biotechnological Approaches and Metabolic Engineering

2019 ◽  
pp. 317-330
Author(s):  
Faruck Lukmanul Hakkim ◽  
Mohammad Idrees ◽  
Hamid A. Bakshi ◽  
Laiqahmed Mombasawala ◽  
Luay Rashan
Keyword(s):  
Metabolic Engineering ◽  
Acid Content ◽  
Rosmarinic Acid

scholarly journals Optimization of Ultrasound-Assisted Extraction Conditions Followed by Solid Phase Extraction Fractionation from Orthosiphon stamineus Benth (Lamiace) Leaves for Antiproliferative Effect on Prostate Cancer Cells

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4183 ◽  
Author(s):  
Siti Hasyimah Suhaimi ◽  
Rosnani Hasham ◽  
Mohamad Khairul Hafiz Idris ◽  
Hassan Fahmi Ismail ◽  
Nor Hazwani Mohd Ariffin ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Solid Phase Extraction ◽  
Acid Content ◽  
Rosmarinic Acid ◽  
Solid Phase ◽  
Harmful Effect ◽  
Maximum Yield ◽  
Extraction Time ◽  
Phase Extraction ◽  
Assisted Extraction

Primarily, optimization of ultrasonic-assisted extraction (UAE) conditions of Orthospihon stamineus was evaluated and verified using a central composite design (CCD) based on three factors including extraction time (minutes), ultrasound amplitude (A), and solvent concentration (%). The response surface methodology (RSM) was performed to develop an extraction method with maximum yield and high rosmarinic acid content. The optimal UAE conditions were as follows: extraction time 21 min, ultrasound amplitudes 62 A, and solvent composition 70% ethanol in water. The crude extract was further fractionated using solid-phase extraction (SPE), where six sequential fractions that varied in polarity (0–100% Acetonitrile in water) were obtained. Next, the six fractions were evaluated for their antioxidant and anti-cancer properties. This study found that Fraction 2 (F2) contained the highest rosmarinic acid content and showed the strongest antioxidant activity. Additionally, F2 showed an anti-proliferative effect against prostate cancer (DU145) with no harmful effect on normal cells.

scholarly journals Insight into Composition of Bioactive Phenolic Compounds in Leaves and Flowers of Green and Purple Basil

Plants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 22 ◽  
Author(s):  
Bhakti Prinsi ◽  
Silvia Morgutti ◽  
Noemi Negrini ◽  
Franco Faoro ◽  
Luca Espen
Keyword(s):  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Antioxidant Properties ◽  
Morphological Characteristics ◽  
Ocimum Basilicum ◽  
Ornamental Plant ◽  
Low Degree ◽  
New Knowledge ◽  
Acylated Anthocyanins ◽  
Insight Into

Basil (Ocimum basilicum L.) is a culinary, medicinal, and ornamental plant appreciated for its antioxidant properties, mainly attributed to high content of rosmarinic acid. This species also includes purple varieties, characterized by the accumulation of anthocyanins in leaves and flowers. In this work, we compared the main morphological characteristics, the antioxidant capacity and the chemical composition in leaves, flowers, and corollas of green (‘Italiano Classico’) and purple (‘Red Rubin’ and ‘Dark Opal’) basil varieties. The LC-ESI-MS/MS analysis of individual compounds allowed quantifying 17 (poly)phenolic acids and 18 flavonoids, differently accumulated in leaves and flowers of the three varieties. The study revealed that in addition to rosmarinic acid, basil contains several members of the salvianolic acid family, only scarcely descripted in this species, as well as, especially in flowers, simple phenolic acids, such as 4-hydroxybenzoic acid and salvianic acid A. Moreover, the study revealed that purple leaves mainly contain highly acylated anthocyanins, while purple flowers accumulate anthocyanins with low degree of decoration. Overall, this study provides new biochemical information about the presence of not yet characterized bioactive compounds in basil that could contribute to boosting the use of this crop and to gaining new knowledge about the roles of these compounds in plant physiology.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

Antioxidant activity, total phenolics, and rosmarinic acid content in different basils (Ocimum spp.)

2010 ◽  
Vol 58 (3) ◽  
pp. 191-195 ◽  
Author(s):  
Adolfina R. Koroch ◽  
Hector R. Juliani ◽  
Cedric Sims ◽  
James E. Simon
Keyword(s):  
Antioxidant Activity ◽  
Acid Content ◽  
Rosmarinic Acid ◽  
Total Phenolics
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