Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

2018 ◽  
Vol 42 (5) ◽  
pp. e13604 ◽  
Author(s):  
Selin Şahin ◽  
Elaf Elhussein ◽  
Mehmet Bilgin ◽  
Jose M. Lorenzo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Olea Europaea ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Method ◽  
Flavonoid Content ◽  
Olea Europaéa

Assessment of Total Phenolic Content and Antioxidant Activity of Ficus carica and Olea europaea L. Leaves Extracts

2019 ◽  
Vol 15 (6) ◽  
pp. 583-587
Author(s):  
Abderrahim Benslama ◽  
Amirouche Deghima ◽  
Nadjat Righi
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Olea Europaea ◽  
Phenolic Content ◽  
Pharmaceutical Preparation ◽  
Reducing Power ◽  
Ficus Carica ◽  
Total Phenolic ◽  
Olea Europaéa

Background: Ficus carica and Olea europaea are two medicinal plants which are widely distributed in Algeria, and used in food and traditional medicine. Objective: The objective of this work is the evaluation of the antioxidant capacity of different extracts of F. carica and O. europaea, for ends of flora valorization in Algeria. Methods: The dried leaves of the concerned plants Ficus carica and Olea europaea were submitted to sequential extraction with solvents of increasing polarity to give hexane, chloroform, ethyl acetate and methanolic extracts. The total phenolic and flavonoids were determined spectrophoto-metrically. The antioxidant activity of extracts was evaluated using 1,1’-Diphenyl-1-Picrylhydrazyl (DPPH) radicalscavenging and ferric reducing power test. Results: The results of the quantitative analysis show that the Methanolic Extract (ME) gives the highest yield with 16.43% and 19.98% for F. carica and O. europaea respectively. The analysis show that the highest amount of phenolic compounds was recorded in the ME of O. europaea (171.40±6.79 µg GAE/ mg E), when the the highest amount of flavonoids was recorded in the CHE of the F. carica (34.06± 0.05 µg QE/ mg E). In addition, the results show that the Ethyle Acetat Extract (EAE) exhibit the highest antiradical activity against DPPH free radical with an EC50=45.21±1.12 and 8.20±0.37 µg/ml for F. carica and O. europaea, respectively. Moreover, the EAE of the two plants present the highest reducing effect compared to other extracts at concentration of 200 µg/ml. Conclusion: The obtained results revealed the presence of a strong correlation between the antioxidant activity of the extract and its total phenolic content. Furthermore, they reported that the EAE have a considerable antioxidant capacity. This can be considered as an alternate natural source of antioxidants used generally as additives in food and pharmaceutical preparation.

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 Enhancement of Phenolic Compounds and Antioxidative Activities by the Combination of Culture Medium and Methyl Jasmonate Elicitation in Hairy Root Cultures of Lactuca indica L.

2019 ◽  
Vol 14 (7) ◽  
pp. 1934578X1986186 ◽  
Author(s):  
Tae Gyu Yi ◽  
Yeri Park ◽  
Jai-Eok Park ◽  
Nam Il Park
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Hairy Root ◽  
Hairy Roots ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Time Dependent ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Lactuca indica L. has been traditionally used as a wild vegetable and as a medicinal plant for centuries. The various compounds present in it and their biological activities have been extensively reported. Hairy-root culture combined with agrobacterium-meditated metabolic engineering is a useful technique to achieve stable production of biologically active plant compounds. Here, we evaluated the enhancement of secondary metabolites in L. indica L. and their bioactivities by testing culture media composition and the use of an elicitor. Hairy roots were induced and cultured in MS or SH liquid media for 2 weeks prior to treatment with various concentrations of MeJa, for different periods. The resulting phenolic contents and physiological activities were analyzed. Higher total phenolic, flavonoid, and hydroxycinnamic acids contents were attained by elicitation with MeJa. Metabolite accumulation, especially in SH media and in the presence of MeJa, was time dependent. Particularly, accumulation of chicoric acid increased markedly with time. Similarly, we observed time dependent positive and negative responses of antioxidant activity in DPPH and ABTS assays, respectively. As in previous studies, the highest correlation was found between total phenolic content and total flavonoid content. Further, 3,5-DCQA showed the highest correlation with total phenolic content, total flavonoid content, and antioxidant activities in hydroxycinnamic acids. Our data effectively identified optimal culture conditions to increase the accumulation of secondary metabolites and antioxidant activity in hairy roots cultures of L. indica L.

scholarly journals Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Thandiwe Alide ◽  
Phanice Wangila ◽  
Ambrose Kiprop
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Cooking Temperature ◽  
Ethanolic Extracts ◽  
The Mean

Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per 100 g (GAE/100 g) and 638.96 ± 15.30 mg GAE/100 g of plant material for the aqueous and ethanolic extracts respectively. The mean total flavonoid content 109.78 ± 6.78 mg quercetin equivalent per 100 g (QE/100 g) and 258.47 ± 12.37 QE/100 g for aqueous and ethanolic extracts respectively. Fourier transform infrared spectral data showed absorptions in the range for carboxylic acids, hydroxyl group, esters, and alcohols, confirming the presence of phenols and flavonoids in the extracts. Cooking temperature had a significant effect on total phenolic content and total flavonoid content while cooking time did not have a significant effect on the phytochemicals and antioxidant activity.

scholarly journals Aktivitas Antioksidan, Kandungan Total Fenolik dan Kandungan Total Flavonoid Pada Beberapa Tumbuhan Berkhasiat Obat Di Kalimantan Timur, Indonesia

2021 ◽  
Vol 5 (2) ◽  
pp. 145
Author(s):  
Nur Maulida Sari ◽  
Irawan Wijaya Kusuma ◽  
Nur Indriana Fitriah
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Flavonoid ◽  
Assay Method ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Ceiba Pentandra ◽  
Plant Samples

Antioxidant activity, total phenolic and total flavonoid contents of some traditional medicinal plants grown in East Kalimantan, Indonesia, were investigated. Plant sample are Macaranga gigantea leaf, Ceiba pentandra leaf, Ceiba pentandra bark, Blumea balsamifera leaf and Artocarpus altilis leaf. Natural antioxidants from plant species are considered safe. Therefore, people are now more interest in finding out the treatment through natural remedies. The plant's total phenolic content was determined by the Folin-Ciocalteu method, while total flavonoid content was determined by the Colorimetric assay method. Antioxidant activity was evaluated by DPPH radical scavenging assay. The results showed that plant samples tested contained 22.02 to 214.88 µg of gallic acid equivalents (GAE)/mg extract represented the total phenolic content. The flavonoid content of the samples was in range from 50.00 to 896.67 µg of catechin equivalents (CE)/mg extract. The plant samples displayed ability to inhibit DPPH free radical formation by 59-81% at 50 ppm concentration. These finding suggest that these plants could possess natural antioxidants and give a scientific basis to the traditional uses of the investigated plants.

Influence of total phenolic content and total flavonoid content on the DPPH radical scavenging activity of Costus speciosus (Koen Ex. Retz.) Sm.

2015 ◽  
Vol 4 (5) ◽  
pp. 261-266
Author(s):  
M. Borkataky ◽  
B. B. Kakoti ◽  
L. R. Saikia
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Costus Speciosus ◽  
Phenolic And Flavonoid

  The focus of the present study was to determine the association of the anti-oxidant activity of Costus speciosus (Koen Ex. Retz.) Sm. with the total phe-nolic content and the total flavonoid content. The antioxidant activity of the extracts was quantified by diphenylpicrylhydrazyl (DPPH) assay. The total phenolic content was determined by the Folin-Ciocalteau method and the total flavonoid content was determined by the aluminium chloride method. Among the four extracts of the plant, the ethanol extract exhibited the high-est antioxidant activity and also the highest total phenolic and flavonoid con-tents. A strong correlation was observed between the antioxidant activity and the total phenolic and flavonoid contents. A statistical model was de-rived to explain this dependence and a non-linear association was observed between the antioxidant activity and the total flavonoid content.

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