scholarly journals Assessment of antioxidant activity and total polyphenolic compounds of peach varieties infected with the Plum pox virus

2013 ◽  
Vol 61 (6) ◽  
pp. 1693-1701 ◽  
Author(s):  
Jana Horsáková ◽  
Jiří Sochor ◽  
Boris Krška
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gallic Acid ◽  
Polyphenolic Compounds ◽  
Plum Pox Virus ◽  
Stone Fruits ◽  
Total Polyphenols ◽  
Peach Trees

Just like in other stone fruits, also in peach trees, the Plum pox virus is commonly known to be the cause of lower yields, worse quality and smaller size of fruits and it also affects the contained substances. The fruits of peach trees infected with the Plum pox virus (PPV) were subjected to various analyses to determine the content of antioxidant activity and overall polyphenolic compounds. The evaluation took place from 2011 to 2012. To conduct this experiment, two cultivars that had been infected by PPV naturally were selected – ‘Royal Glory’ and ‘Symphony’. Antioxidant activity was established using five principally different methods (DPPH, ABTS, FRAP, DMPD and Free Radicals). The content of total polyphenolic compounds was established using the Folin-Ciocalteu method. The results of these analyses are expressed as the equivalent of gallic acid (GAE) in mg·kg−1. Furthermore, in the period from April to October the intensity of PPV symptoms in blossoms, leaves and fruits was also assessed.It was discovered that as a result of the PPV infection, the content of antioxidant activity as well as of total polyphenols had increased. Average reading of antioxidant activity in the PPV infected fruits had increased by 13.2 % (DPPH), 26.7 % (FRAP), 27.6 % (ABTS), 28.1 % (DMPD), 39.2 % (Free Radicals) and the content of polyphenolic compounds had gone up by about 30.4 % in comparison with the control varieties.

Effect of solvent on antioxidant activity of Zanthoxylum oxyphyllum Edgew and its DFT study

2021 ◽  
Vol 17 ◽  
Author(s):  
Nilamoni Chelleng ◽  
Moushumi Hazarik ◽  
Amlan J Kalita ◽  
Ankur K Guha ◽  
Chandan Tamuly
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gallic Acid ◽  
Density Functional ◽  
Antioxidant Activities ◽  
Sinapic Acid ◽  
Reducing Power ◽  
Solvent System ◽  
Dft Study ◽  
Bioactive Molecule

Background: Free radicals can easily damage DNA, proteins, lipids within the tissue. Anti-oxidants from natural sources can diminish the actions of free radicals with no to very few adverse effects. The current study deals with the chemical composition and antioxidant activity from leaves of Zanthoxylum oxyphyllum Edgew. Methods: The antioxidant activities for DPPH, FRAP, ABTS radicals, phosphomolybdate assay, reducing power, and chelating power assay were evaluated in ethanol (ET), methanol (ME), chloroform (CH), ethyl acetate (EA), and petroleum ether (PE) extracts of the leaves. The Density Functional Theory (DFT) study was carried out on major phytochemicals to evaluate the most responsible bioactive molecule responsible for antioxidant activity. Results: It was observed that the ME extract showed the most potent scavenging activities in DPPH, FRAP, ABTS radicals, phosphomolybdate assay, reducing power, and chelating power assay. The phenolic acids and flavonoids like quercetin, gallic acid, sinapic acid, etc were identified. The DFT study was done for major phytochemicals of ME extract to evaluate the most responsible bioactive molecule for antioxidant activity. The Gallic acid has the lowest bond dissociation energy (BDE) 314.9 kcal/mol in gas, 309.2 kcal/mol in methanol respectively along with the highest value of radical stabilization energy (RSE) 29.5 kcal/mol. Conclusion: It revealed that gallic acid is the most responsible antioxidant among the other compounds and ME is the best solvent system for extraction followed by CH.

scholarly journals The Study of Antioxidant Components in Grape Seeds

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3736 ◽  
Author(s):  
Lenka Sochorova ◽  
Bozena Prusova ◽  
Tunde Jurikova ◽  
Jiri Mlcek ◽  
Anna Adamkova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Vitis Vinifera L ◽  
Coumaric Acid ◽  
Grape Seeds ◽  
Chromatographic Techniques

The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin–Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-β-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.

Analiza fitochemiczna gatunków Melilotus officinalis i Melilotus alba

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Marcin Szymański ◽  
Daria Szajkowska ◽  
Arkadiusz Szymański
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Raw Materials ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Root Extract ◽  
Sweet Clover ◽  
Total Polyphenols ◽  
Melilotus Officinalis ◽  
Natural Medicine

Introduction. All over the world, natural medicine uses species of the genus Melilotus due to their anti-inflammatory, anti-rheumatic, analgesic, spasmolytic, astringent, diuretic and anticoagulant effects. In the Polish Pharmacopoeia, only the yellow melilot herb (Meliloti herba) has a monograph. Aim. The research was aimed at a comparative analysis of the content of the sum of polyphenolic compounds, including the sum of flavonoids and phenolic acids, and antioxidant activity in water extracts of M. officinalis and M. alba herb and root. Material and methods. The research was carried out for two species of Melilotus officinalis and M. alba. The raw material was herb and melilot root, collected during flowering period from natural sites. In aqueous extracts from raw materials, the following methods were determined by colorimetric methods: the sum of polyphenolic compounds using the Folin-Ciocalteu reagent, the sum of phenolic acids using the Arnov reagent, the sum of flavonoids using the Christ-Müller method and the antioxidant activity using the 2,2-diphenyl-1-picryl-radical hydrazyl (DPPH). Results. Meliloti alba herb has a much higher content of polyphenols, including phenolic acids and flavonoids than M. officinalis. In the yellow sweet clover the sum of polyphenols in the samples ranged from 2.101 to 2.438%, while in the white sweet clover from 2.765 to 3.540%. The content of phenolic acids in the samples of yellow sweet clover herb was 0.617-0.766%, and in the samples of white sweet clover herb was 0.646-0.900%. The content of flavonoids in the samples of yellow sweet clover herb ranged from 0.748 to 0.975%, and in the case of white sweet clover herb it was at the level of 0.801-1.192%. The samples of the commercial yellow sweet clover herb had the lowest content of phenolic compounds; the sum of polyphenols was 1.579%, phenolic acids 0.361%, and flavonoids 0.441%. The determined content of total polyphenols in the roots of both melilot species was low and amounted to 0.450% in MORA1 and 0.362% in MARA2. Despite the lower content of polyphenolic compounds (2.438%), the yellow melilot showed higher antioxidant activity (IC50 = 4.35 mg/ml) compared to the white melilot herb (IC50 = 5.31) with a higher content of polyphenols (3.010%). Conclusions. A higher content of the sum of polyphenols as well as phenolic acids and flavonoids was found in the white melilot. In both the yellow and white sweet clover herb extract, significantly more polyphenolic compounds were determined compared to the content in their root extract.

scholarly journals Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2623 ◽  
Author(s):  
Oniszczuk ◽  
Widelska ◽  
Wójtowicz ◽  
Oniszczuk ◽  
Wojtunik-Kulesza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Field Bean ◽  
Gluten Free ◽  
Total Polyphenols ◽  
Free Phenolic Acids ◽  
Chestnut Flour

Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.

scholarly journals EVALUATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT CAPACITY IN MUSHROOM EXTRACTS PLEUROTUS OSTREATUS AND LENTINULA EDODES

2020 ◽  
pp. 96-99
Author(s):  
IVAN MARCELO GARCIA ◽  
ARTURO ROJAS S. ◽  
DANILO MONTERO ◽  
MARCO ARELLANO
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Pleurotus Ostreatus ◽  
Lentinula Edodes ◽  
Ethanolic Extract ◽  
Total Polyphenols ◽  
Methanolic Extracts ◽  
High Antioxidant Activity ◽  
Mushroom Extracts

Objective: This research was aimed at assessing the concentration of total polyphenols in ethanolic and methanolic extracts of Pleurotus ostreatus and Lentinula edodes mushrooms and antioxidant activity. Methods: Polyphenols were determined by the Folin Ciocalteu method, using lyophilized mushroom samples for the preparation of extracts and antioxidant activity by the TBARS method. Results: Extracts prepared from mushrooms showed appreciable values ​​of polyphenols, and for the ethanolic extract of Pleurotus ostreatus and Lentinula edodes values ​​of 102.78 and 81.83 mg of gallic acid/100 g of the sample respectively, comparable to those obtained in some fruits For methanolic extracts, values ​​of 100.45 and 78.92 mg of gallic acid/100 g of sample were obtained. Polyphenol concentration values ​​for the Pleurotus were higher in the two types of extracts and lower for the Lentinula edodes. Conclusion: When evaluating the antioxidant activity, high antioxidant activity was found for the two types of mushroom, Pleurotus ostreatus and Lentinula edodes, presenting peroxidase inhibition values ​​of 88.04 and 89.49% respectively.

scholarly journals QUANTIFICATION OF PHYTOCHEMICAL CONSTITUENTS AND IN VITRO ANTIOXIDANT ACTIVITY IN THE LEAVES OFCITRUS MEDICA

2017 ◽  
pp. 119-123
Author(s):  
Mayavatis Patil
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gallic Acid ◽  
Ethanol Extract ◽  
Maximum Level ◽  
Maximum Activity ◽  
Total Phenolic ◽  
Alkaloid Contents ◽  
In Vitro Antioxidant Activity

Objective: In the present investigation, phytochemical assay and in vitro antioxidant activity of ethanol (70%), methanol, ethyl acetate and hexane extract of Citrus medica leaves were carried out.Methods: The quantification of total phenolic and alkaloid contents were estimated by taking gallic acid and atropine as standard. In–vitro antioxidant activity of extracts was evaluated by using different free radicals (DPPH, superoxide and free radicals).Results: Ethanol extract of leaves have more phenolic and alkaloid contents than other extracts. The selected plant extract was produced concentration dependent percentage inhibition of different free radicals and produced maximum activity at a concentration of 1000µgm/ml, and there after percentage inhibition was raised gradually to its maximum level with higher concentrations. HPLC analysis revealed the presence of Gallic acid, Catechein, Rutin, Chlorgenic acid, Queracetine and some unknown components which need to be e identified.Conclusion: Among the four extracts, ethanol extract of C. medica showed good antioxidant activity. 

Polyphenolic composition of grape stems

2020 ◽  
Vol 48 (3) ◽  
pp. 1543-1559
Author(s):  
Bozena PRUSOVA ◽  
Josef LICEK ◽  
Michal KUMSTA ◽  
Mojmir BARON ◽  
Jiri SOCHOR
Keyword(s):  
Antioxidant Activity ◽  
Protocatechuic Acid ◽  
Activity Concentration ◽  
Ammonia Nitrogen ◽  
Syringic Acid ◽  
Polyphenolic Compounds ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Total Polyphenols ◽  
Polyphenolic Composition

This study is focused on the study of polyphenolic compounds in grape stems as by-product of winemaking industry. Two white varieties of Grüner Veltliner and Sauvignon and two red varieties of Blauer Portugieser and Cabernet Moravia were selected for the study. Antioxidant activity, concentration of total polyphenols and concentration of individual phenolic compounds were determined. The results show a higher concentration of polyphenols and higher values of antioxidant activity in red varieties. The Blauer Portugieser variety contained the highest concentrations of syringic acid 1.346 mg.L-1, caffeic acid 20 mg.L-1, ferulic acid 1.192 mg.L-1, coumaric acid 3.231 mg.L-1, trans-resveratrol 14.195 mg.L-1, catechin 79.314 mg.L-1 and epicatechin 33.205 mg.L-1. Cabernet Moravia contained the highest concentration of protocatechuic acid 1.201 mg.L-1, the Sauvignon variety reached the highest concentration of gallic acid 4.015 mg.L-1 and hydroxybenzoic acid 0.076 mg.L-1. The highest values of alpha-amino acids were determined in the Blauer Portugieser variety 165.3 mg L-1 and the lowest in the Grüner Veltliner variety 33.3 mg L-1. The highest concentration of ammonia nitrogen was 214 mg L-1 for the Blauer Portugieser variety and the lowest concentration of ammonia nitrogen was measured in Cabernet Moravia 35.7 mg L-1.

scholarly journals EVALUACIÓN DE LA ACTIVIDAD ANTIOXIDANTE DEL NONI (Morinda citrifolia L.) EN TRES ESTADOS DE MADUREZ EN TINGO MARIA

2019 ◽  
pp. 19-22
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radicals ◽  
Natural Antioxidants ◽  
Morinda Citrifolia ◽  
Peruvian Amazon ◽  
Total Polyphenols ◽  
Maturity Stages ◽  
Palabras Clave

EVALUACIÓN DE LA ACTIVIDAD ANTIOXIDANTE DEL NONI (Morinda citrifolia L.) EN TRES ESTADOS DE MADUREZ EN TINGO MARIA ANTIOXIDANT ACTIVITY EVALUATION OF NONI (Morinda citrifolia L.) FROM THREE MATURITY STAGES HARVESTED IN TINGO MARIA Joel P. Sullón Vargas, Elizabeth S. Ordóñez Gómez, Johan G. Vela Romero, Manuel Sandoval Chacón DOI: https://doi.org/10.33017/RevECIPeru2009.0004/ RESUMEN En la actualidad existe mucho interés por la búsqueda de antioxidantes de fuentes naturales incluyendo el noni (Morinda citrifolia L.). Su consumo es promocionado debido a sus propiedades funcionales que posee. El objetivo fue determinar el contenido de ácido ascórbico, polifenoles totales y actividad antioxidante del jugo de noni en tres estados de madurez: pintón, maduro y sobre maduro. Los antioxidantes analizados fueron: ácido ascórbico y polifenoles totales. La actividad antioxidante se midió utilizando los métodos: DPPH, ABTSº+ y Peroxilo. Los resultados indican que el fruto en estado maduro tuvo el mayor contenido de ácido ascórbico 253±1,9mgAA/100ml; y polifenoles totales 232±6,8 mg de catequina/100ml de jugo de noni. Para el radical DPPH se encontró como mejor tratamiento en el estado maduro IC50 149,5±0,6ug/ml; en el método del catión ABTSº+ se encontró que el estado de madurez pintón ejerció mayor efecto sobre la capacidad antioxidante IC50 145,5±0,6ug/ml y este mismo estado de madurez fue el mejor en el radical peroxilo IC50 106,1±2,0ug/ml. En consecuencia, el consumidor dispone de un fruto rico en antioxidantes, que podrían ayudar a aliviar problemas de salud asociados a estrés oxidativo y enfermedades crónicas. Palabras clave: Noni, Acido ascórbico, Polifenoles totales, Antioxidantes, Radicales libres. ABSTRACT There is a lot of interest to find antioxidants from natural resources, especially fruits that grow well in the Peruvian Amazon such as noni (Morinda citrifolia L.). This fruit is being used by the nutraceutical industry because of its functional properties. However, its antioxidant capacity has not being fully investigated. The purpose of this study was to determine the content of ascorbic acid, total polyphenols and antioxidant activity of noni juice under three maturity stages: unripe, ripe and over-ripe. Ascorbic acid and total polyphenols were determined by spectrophotometry. The antioxidant activity was quantified using the DPPH, ABTSº+ and peroxyl methods. Result from the ripe noni had the highest content of ascorbic acid 253±1,9mgAA/100ml) and total polyphenols 23±6,8mg de catechin/100ml. DPPH results showed that the best treatment was ripe noni IC50 149,5±0,6ug/ml. However, unripe noni provided best results for ABTSº+ (IC50 145,5±0,6ug/ml) and peroxyl inhibition (IC50 106,1±2,0ug/ml). Collectively, our results demonstrated that a juice prepared with unripe and ripe noni could significant amounts of natural antioxidants and help alleviate oxidative stress and chronic inflammation. Keywords: Noni, Ascorbic acid, Total polyphenols, Antioxidants, Free radicals.

scholarly journals The Elucidation of Total Polyphenols, Individual Phenolic Compounds, Antioxidant Activity of Three Underutilized Fruit Species—Black Crowberry, Honeyberry, European Cranberry with Their Accumulation

Agronomy ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 73
Author(s):  
Tünde Juríková ◽  
Jiří Mlček ◽  
Štefan Balla ◽  
Monika Ondrášová ◽  
Libor Dokoupil ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Cinnamic Acid ◽  
High Performance ◽  
Radical Scavenging ◽  
Fresh Weight ◽  
Total Polyphenols ◽  
Valuable Source ◽  
Fruit Species

Total polyphenols content (TPC), antioxidant activity (AA) and polyphenolic spectrum assay of three underutilized fruit species—black crowberry (Empetrum nigrum), honeyberry (Lonicera kamtschatica) and European cranberry (Vaccinium oxycoccos) is the aim of the present work. TPC and AA assay was performed by spectrophotometry and “individual phenolic compounds” were established by high-performance liquid chromatography. The results showed that TPC ranged from 1.61 ± 0.16 (European cranberry) up to 5.65 ± 0.01 (Black cowberry) gallic acid mg/g fresh weight. The highest value of DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay was determined in black crowberry fruit (7.43 ± 0.34 mmol TROLOX/g fresh weight of fruit). In all samples, the most prevalent phenolic acid was ferulic acid with the highest content in the samples of black crowberry (77.73 ± 3.99 µg/g FW of fruit), black crowberry and honeyberry were present by the highest level of gallic acid (21.82 ± 1.53; 15.07 ± 2.45 µg/g FW of fruit). Honeyberry represented a valuable source of quercetin (12.18 ± 7.88 µg/g FW of fruit), whereas European cranberry and honeyberry are a source of rutin (28.48 ± 0.83 and 27.99 ± 1.78 µg/g FW of fruit, respectively). The results of statistical analyses proved significant differences between cowberry and European cranberry in TPC content and in AA among assayed species. In the same way, statistically significant differences were confirmed in phenolic acids among the assayed species except for European cranberry-honeyberry (in trans p-coumaric, protocatequic and cinnamic acid) and honeyberry-cowberry (in cinnamic acid content). The catechin content is significantly influenced by species (p ≤ 0.05), on the other hand the species has no influence on the resveratrol content (p > 0.05). Each of the studied species can be considered as valuable source of total polyphenols and individual phenolic compounds. Polyphenolic compounds were most frequently accumulated in the vacuole as well as in the outer layers of pericarp.

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