FREE RADICAL SCAVENGING ACTIVITY OF SELECTED SEA CUCUMBER SPECIES FROM MATARAM-LOMBOK, INDONESIA

2016 ◽  
Vol 78 (4-2) ◽  
Author(s):  
Ratih Pangestuti ◽  
Tutik Murniasih ◽  
Masteria Yunovilsa Putra ◽  
Abdullah Rasyid ◽  
Joko Tri Wibowo ◽  
...  
Keyword(s):  
Sea Cucumber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Health Benefit ◽  
Tropical Region ◽  
Scavenging Activity ◽  
Important Food ◽  
Eastern Hemisphere ◽  
Holothuria Atra ◽  
Β Carotene

Sea cucumber is an important food and remedies in Eastern hemisphere. However, less study have been performed to identify health benefit effects of sea cucumber from tropical region. In this study, radical scavenging activity of sea cucumber from Mataram - Lombok [Holothuria leucospilota, Holothuria atra, Holothuria fuscocinerea, and Holothuria excellens] were studied. Compared to other species at concentration of 0.1 mg mL–1, H. atra extract showed strongest scavenging activity in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) (13.14 ± 2.17) % and absorbance value of β-carotene linoleic acid model at 180 min was (3.32 ± 1,12). H. atra extract were further fractionated, and ethyl acetate fractions (fr. 6) significantly inhibit radical activity at 180 min with the absorbance value of 2.84 ± 0.2. It can be concluded that H. atra is an important sea cucumber from tropical region.

scholarly journals Fractionation, Phytochemical Screening and Free Radical Scavenging Capacity of Different Sub-Fractions from Pituranthos scoparius Roots

2020 ◽  
Vol 10 (3) ◽  
pp. 133-136
Author(s):  
Ahlem Karbab ◽  
Kamel Mokhnache ◽  
Lekhmici Arrar ◽  
Abderahmane Baghiani ◽  
Seddik Khennouf ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Health Benefit ◽  
Natural Antioxidants ◽  
Chloroform Extract ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Phytochemical Screening ◽  
Potential Health

The purpose of this study was to prepare three sub-fractions from Pituranthos scoparius roots (PSR), characterize their phytochemicals contents and to investigate their free radical scavenging activity by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and hydroxyl scavenging activities. Tannins, flavonoids, steroids, and other bioactive compounds were found in the different sub-fractions. The Ethyle acetate extract (EAE) and chloroform extract (ChE) exhibited the highest antioxidant activity using ABTS (17.8 ± 0.87 µg/mL and 18.15 ± 0.68 µg/mL), respectively. Whereas, Crude extract (CrE) have been presented strong hydroxyl scavenging activity (14.9 ± 0.8 µg/mL). This study indicates that PSR extracts has potent free radical scavenging, and may prove to be of potential health benefit as well as additional resources for natural antioxidants. Keywords: Medicinal plant; phytochemical screening; sub-fractions, free radical scavenging.

scholarly journals Polyphenol and flavonoid profiles and radical scavenging activity in leafy vegetable Amaranthus gangeticus

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Umakanta Sarker ◽  
Shinya Oba
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Health Benefit ◽  
Leafy Vegetable ◽  
Scavenging Activity ◽  
Coumaric Acid ◽  
Phenolic Profiles

Abstract Background Red amaranth (Amaranthus gangeticus L.) has great diversity in Bangladesh, India, and South East Asia with multipurpose uses. The bright red-violet colored A. gangeticus is a popular and low-cost leafy vegetable in the Asian continent including Bangladesh and India because of attractive leaf color, taste, adequate nutraceuticals, phenolic compounds, and sole source of betalains. The natural colors and phenolic compounds of this species have a significant role in promoting the health-benefit including the scavenging capacity of radicals, the colorant of food products, and play a vital role in the industry of foods. However, phenolic profiles and radical scavenging activity of this species have not been evaluated. Hence, for the first time, four selected advance lines of A. gangeticus were characterized for phenolic profiles, antioxidant constituents, and antioxidant potentiality. Results A. gangeticus genotypes are abundant sources of phenolic profiles and antioxidant constituents with good radical quenching capacity that differed across the genotypes. Twenty-five phenolic acids and flavonoids, such as protocatechuic acid, salicylic acid, gentisic acid, gallic acid, β-resorcylic acid, vanillic acid, p-hydroxybenzoic acid, chlorogenic acid, ellagic acid, syringic acid, ferulic acid, kaempferol, m-coumaric acid, trans-cinnamic acid, quercetin, p-coumaric acid, apigenin, caffeic acid, rutin, sinapic acid, isoquercetin, naringenin, myricetin, catechin, and hyperoside were identified in A. gangeticus accessions. A. gangeticus accessions LS7 and LS9 demonstrated ample phenolic acids, flavonoids, antioxidant constituents, and antioxidant potentiality. It revealed from the correlation study that antioxidant components of A. gangeticus genotypes exhibited good radical scavenging activities. The genotypes LS7 and LS9 could be directly used as phenolic profiles, antioxidant constituents, and antioxidant activity enrich cultivars. Conclusions The identified compounds of phenolic acids and flavonoids in A. gangeticus privilege the comprehensive study of pharmacology. The basic information on phenolic profiles and antioxidant constituents achieved in the present study will provide the scientist’s forum for the scientific assessment of these compounds in A. gangeticus.

scholarly journals Kandungan beta karoten, polifenol total dan aktifitas ”merantas” radikal bebas kefir susu kacang hijau (Vigna radiata) oleh pengaruh jumlah starter (Lactobacillus bulgaricus dan Candida kefir) dan konsentrasi glukosa

2014 ◽  
Vol 2 (2) ◽  
pp. 65-71
Author(s):  
Teguh Supriyono ◽  
Retno Murwani ◽  
Nurrahman Nurrahman
Keyword(s):  
Free Radical ◽  
Glucose Concentration ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Lactobacillus Bulgaricus ◽  
Scavenging Activity ◽  
Total Polyphenol ◽  
Β Carotene

Background: Kefir is a well known fermented dairy milk product which is functional for gut health. However kefir can also be made from vegetable milk such as soy or mungbean milk. Objective: To study the chemical  and functional property of Mungbean milk (MBM) Kefir Methods:Mungbean milk was fermented into MBM Kefir using Lactobacillus bulgaricus and Candida kefir. Three levels of cultures and glucose concentration were tested and a complete randomized design experiment was employed. The resulting MBM Kefir were tested for β-carotene level, total polyphenol content, and free radical scavenging activity. Beta carotene level, total polyphenols and free radicals scavenging activity were determined by spectrophotometry, Folin-Ciocalteu method, and DPPH radical scavenging assay respectively. The data were analyzed by ANOVA and when the result of ANOVA was significant, Tukey’s multiple comparison was conducted. Results: Culture concentration increased  β-carotene level (p = 0.049), total polyphenol (p = 0.015) and free radical scavenging activity (p = 0,000) of MBM kefir. Glucose concentration increased total polyphenol (p = 0.002), but had no effect on free radical scavenging activity and β-carotene level. However, there were no interaction among treatments at 0.05 significance level. Total acid level ranged from 1.57 to 2.54%, with the highest and level at 15% cultures concentration and 15% glucose concentration. Alcohol level ranged from 0.26 to 0.90% which was in accordance with the maximum standard for kefir (1%). Conclusion: An optimal product of mungbean milk kefir with highest free radical scavenging activity can be obtained using 15% cultures (Lactobacillus bulgaricus and Candida kefir) and 10% glucose concentration.

scholarly journals Synthesis of Aryl and Heterocyclic Polyenes and Their Activity in Free Radical Scavenging

2018 ◽  
Vol 42 (3) ◽  
pp. 129-132
Author(s):  
Kaini Deng ◽  
Zuxing Yang ◽  
Juan Luo ◽  
Kaiqun Wu
Keyword(s):  
Free Radical ◽  
Spectrophotometric Method ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
New Compounds ◽  
Β Carotene

Aryl polyenes and heterocyclic polyenes with the same central C20 unit of β,β-carotene but different terminal groups were synthesised. Their free radical scavenging activity was measured by a 1,1-diphenyl-2-picrylhydrazinyl spectrophotometric method. The results indicated that all the new compounds have free radical scavenging activity.

scholarly journals Formulation and Evaluation of the sea cucumber, Holothuria arenicola extract incorporated skin cream

2020 ◽  
Vol 13 (2) ◽  
pp. 232-239
Author(s):  
Ayman Saber Mohamed ◽  
Sohair Ramadan Fahmy ◽  
Abdelaziz A. Elsayed
Keyword(s):  
Sea Cucumber ◽  
Radical Scavenging Activity ◽  
Liquid Paraffin ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Holothuria Arenicola ◽  
Stability Results

Background: Cucumber extract is often used for skin problems, wrinkles, sunburn, and as an antioxidant. Thereby, the main objective of the present investigation was to develop a topical skincare cream (w/o) loaded with the sea cucumber, Holothuria arenicola extract (HaE). Methods: Oil in water emulsion-based cream was prepared by incorporating liquid paraffin, soft wax, cetostearyl alcohol in the oil phase, and borax in the water phase respectively with 1 gm of HaE. The evaluation of HaE cream was done on different parameters like ph, viscosity, spreadability, extrudability, irritancy and stability. Results: HaE showed good appearance, homogeneity, spreadability, diffusion, consistency, pH, extrudability, and spreadability without any irritancy to skin. The present results showed that HaE cream has radical scavenging activity in range from 57 to 70 % and NO scavenging activity in range from 25 to 49 %. Conclusion: The formulated HaE cream was successfully developed that met the relevant pharmaceutical characteristics form. The developed HaE cream could be added in topical formulations in order to protect skin against damage caused by free radicals due to its antioxidant activity.

scholarly journals Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1146
Author(s):  
Montserrat Vioque ◽  
Silvia de la Cruz-Ares ◽  
Rafael Gómez
Keyword(s):  
Heat Treatment ◽  
Functional Properties ◽  
Radical Scavenging Activity ◽  
Preliminary Investigation ◽  
Virgin Olive Oil ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Color Parameters ◽  
Β Carotene ◽  
Physicochemical And Functional Properties

Salmorejo is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat salmorejo while trying to maintain characteristics of the homemade product. In this work, we have assessed physical-chemical and color parameters, radical scavenging activity, and total polyphenol, lycopene, and β-carotene contents of raw and pasteurized commercial salmorejo, as well as homemade (raw) salmorejo samples. Our results showed that heat treatment had a significant influence on color parameters of salmorejo, with pasteurized samples being less red and exhibiting an increase in the degree of browning. Pasteurized samples also showed the highest radical scavenging activity when expressing the results per dry weight. However, when water content was considered, radical scavenging activity was superior in homemade samples when analyzing non-polar molecules extracted with acetone. Results were similar for polyphenol content. It was also observed that heat treatment affected lycopene but not β-carotene content. When acquiring commercial salmorejo at the supermarket, consumers have the option to choose between already prepared pasteurized or raw salmorejo. According to the results obtained in this work, physicochemical and functional properties of commercial raw salmorejo were comparable to a larger extent than pasteurized salmorejo compared to those exhibited by homemade salmorejo samples.

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