scholarly journals Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

2012 ◽  
Vol 60 (1) ◽  
pp. 167-172 ◽  
Author(s):  
Jindřiška Vábková ◽  
J. Neugebauerová
Keyword(s):  
Total Phenolic Content ◽  
Plant Material ◽  
Aerial Part ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Time Of Harvest

In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP)of 3 herbs species, that are commonly used in fresh stage (summer savory –Satureja hortensisL., marjoram –Majorana hortensisM. and thyme –Thymus vulgarisL.) in dependence on time of harvest. The total flavonoid content ranged from 2.36 to 4.10 g of catechin equivalents (CE).100g−1of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained in aerial part of summer savory colected in first harvest (4.10 g CE.100g−1dw) and the lowest in aerial part of summer savory collected in third harvest (2.36 g CE.100g−1dw). The highest total flavonoid content was measured by all tested species in plant material harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6.74 g gallic acid equivalents (GAE).100g−1dw) and the lowest in aerial part of summer savory harvested in the third time of harvest (4.16 g GAE .100g−1dw). Ferric reducing antioxidant power (FRAP) ranged from 1,13 (summer savory, harvest No. 3) to 1.91 g GAE .100g−1dw (thyme, harvest No. 1). The best results of total flavonoid content, total phenolic content and FRAP were obtained by marjoram. Among harvest times there were the highest contents of measured compound mainly by the samples collected in the first time of harvest.

scholarly journals Thermal treatments affected to quality attributes of Solanum procumbens Lour.

2021 ◽  
pp. 1-7
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Consumer Preference ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Scale Production ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Antioxidant Power

Solanum procumbens Lour. plant has been distributed in many places of Vietnam and tropical regions. Its extract includes numerous therapeutic properties in pharmacopeia. This research evaluates the possibility of dried herbal tea production from this valuable phytochemical source. Different variables of vapor steaming, convective drying, roasting are verified to monitor the degradation of total phenolic content, total flavonoid content, diphenylpicrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and overall acceptance in Solanum procumbens. Results show that Solanum procumbens should be blanched by steaming within 45 s as primary treatment, dehydrated at 45/7.0 ºC/hrs, roasted at 150/20 ºC/min to preserve the most antioxidant constituents with total phenolic content, total flavonoid content, half inhibitory concentration (IC50) of DPPH, FRAP as well as the highest organoleptic value. High retention of total phenolic content, total flavonoid content, antioxidant power as well as high sensory score of the dried Solanum procumbens herbal tea plays an important decision in consumer preference and acceptance. All these processing steps can be performed in simple handling with universal available equipments like steaming oven, convective drier and roasting oven. Findings in this study will be useful data for house-hold scale production.

scholarly journals Thermal treatments affected to quality attributes of Solanum procumbens Lour.

2021 ◽  
Vol 9 (1) ◽  
pp. 1-7
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Consumer Preference ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Scale Production ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Antioxidant Power

Solanum procumbens Lour. plant has been distributed in many places of Vietnam and tropical regions. Its extract includes numerous therapeutic properties in pharmacopeia. This research evaluates the possibility of dried herbal tea production from this valuable phytochemical source. Different variables of vapor steaming, convective drying, roasting are verified to monitor the degradation of total phenolic content, total flavonoid content, diphenylpicrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and overall acceptance in Solanum procumbens. Results show that Solanum procumbens should be blanched by steaming within 45 s as primary treatment, dehydrated at 45/7.0 ºC/hrs, roasted at 150/20 ºC/min to preserve the most antioxidant constituents with total phenolic content, total flavonoid content, half inhibitory concentration (IC50) of DPPH, FRAP as well as the highest organoleptic value. High retention of total phenolic content, total flavonoid content, antioxidant power as well as high sensory score of the dried Solanum procumbens herbal tea plays an important decision in consumer preference and acceptance. All these processing steps can be performed in simple handling with universal available equipments like steaming oven, convective drier and roasting oven. Findings in this study will be useful data for house-hold scale production.

Antioxidant capacity of hydroalcoholic extracts of Grewia serrulata DC and Grewia nervosa (Lour.) Panigrahi

2018 ◽  
Vol 9 (1) ◽  
pp. 121
Author(s):  
Mentham Ramesh ◽  
Chandu Babu Rao
Keyword(s):  
Total Phenolic Content ◽  
Superoxide Radical ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

The current investigation is intended to evaluate the content of phytochemical constituents and antioxidant potential of hydroalcoholic extracts of stem and root of Grewia serrulata DC (HAESGS & HAERGS) and leaf and bark of Grewia Nervosa (Lour.) panigrahi (HAELGN & HAEBGN). Initially, all the extracts at different concentrations were estimated for their total phenolic content and total flavonoid content. The study was further extended for their antioxidant potential evaluation using various in vitro methods such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical scavenging assays. The total phenolic content (mg gallic acid equivalent per gram of extract) was high in HAELGN (170.82±0.19) and HAERGS (123.00±0.48) than HAESGS (111.2±0.26) and HAEBGN (119.60±0.23). The total flavonoid content (mg quercetin equivalent per gram) is greater in HAERGS (71.24±0.50) and HAESGS (65.68±0.27) than HAELGN (55.82±0.35) and HAEBGN (62.38±0.45). The IC50 values (µg/ml) of different plant extracts inferred that DPPH radical scavenging activity is greater in HAELGN (42.91±0.88) and HAEBGN (53.87±0.35) than HAESGS (126.73±1.20) and HAERGS (88.87±1.25). However, hydroxyl and superoxide radical scavenging activity is more in HAERGS (135.41±1.19 & 88.00±1.42) and HAELGN (172.28±1.91 & 108.163±1.09) than HAESGS (237.3±1.65 & 110.074±0.87) and HAEBGN (204.7±1.04 & 125.54±1.07). The results of present comprehensive analysis demonstrated that both the plants Grewia serrulata DC and Grewia Nervosa (Lour.) panigrahi possess high phenolic, flavonoid contents and potential antioxidant activity, and could be used as a valid source of natural antioxidants and might be utilized for pharmacological screening of various therapeutic activities. Keywords: Grewia serrulata; Grewia Nervosa; Total Phenolic content; Total flavonoid content; Antioxidant potential

scholarly journals Spectrophotometric determination of sun protective factor (SPF) and antioxidant potential of different solvent extracts of graptophyllum pictum

2019 ◽  
Vol 10 (SPL1) ◽  
Author(s):  
Noor Diyana Ibrahim ◽  
Wan Nur Farihah Che Mustafa ◽  
Mahendran Sekar ◽  
Khor Poh Yen ◽  
Seow Lay Jing
Keyword(s):  
Total Phenolic Content ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Uv Spectrophotometry ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Natural substances extracted from plants have been gaining attraction as protective agents due to their safety and responsible for multiple biological effects on skins. The present study was to determine the total phenolic and flavonoid contents, Sun Protection Factor (SPF), and antioxidant potential of different solvent extracts of Graptophyllum pictum leaves. The dried powdered leaves were extracted by the cold maceration method, using three different solvents, i.e., methanol, ethanol, and water. The extracted leaves was tested for antioxidant activity using of DPPH (1,1-diphenyl-2-picryl-hydrazyl). Total phenolic content was determined using the Follin-Ciocalteu and for total flavonoid content with used the aluminium chloride. The SPF of all extracts were analyzed by ultraviolet (UV) spectrophotometry. The total phenolic content is the highest in methanol extract (377.61±0.31 µg/ml), and total flavonoid content is the highest in ethanol extract (158.06 ± 0.18 µg/ml). For DPPH free radical scavenging activity, ethanolic extract showed the maximum percentage of inhibition, and for SPF, methanol extract had displayed the highest. The study recommends that methanol is a good solvent for the extraction of sun-protective constituents from G. pictum.

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

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 Correlation between total flavonoid content and total phenolic content on antioxidant activity of ethanol extracts from three cultivars of papaya leaves

2020 ◽  
Vol 11 (2) ◽  
pp. 1883-1887
Author(s):  
Prakit Chaithada ◽  
Praweena Whenngean ◽  
Radchada Fungfueng ◽  
Saowanee Maungchanburee
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Ethanol Extracts ◽  
Dpph Radical Scavenging

The aim of this study was to elucidate the correlation between total flavonoid content and total phenolic content on antioxidants activity of ethanol extracts from three cultivars of papaya leaves: 'Holland,' 'Khak Dam' and 'Red Lady.' All crude extracts were investigated to find antioxidant capacity in DPPH radical scavenging. The result indicated that the ethanol extract of ‘Red Lady’ papaya leaves exhibited the highest level of DPPH radical scavenging activity with the IC50 of 0.18 mg/mL, followed by the ‘Khak Dam’ and ‘Holland’ papaya leaves having an IC50 value of 0.24 and 0.44 mg/mL, respectively. The ethanol extract from 'Red Lady' papaya leaves showed the highest level of total flavonoid content (TFC) of 276.72 ± 1.04 µgQE/g DW and total phenolic content (TPC) of 169.85 ± 6.54 mgGAE/g DW. All three cultivars showed a distinctive correlation between IC50 and the content of both total flavonoid and total phenolic with a negative relationship of Pearson’s correlation of -0.922 and -0.940, respectively.

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