scholarly journals Hydrogen Peroxide Treatment and the Phenylpropanoid Pathway Precursors Feeding Improve Phenolics and Antioxidant Capacity of Quinoa Sprouts via an Induction of L-Tyrosine and L-Phenylalanine Ammonia-Lyases Activities

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Michał Świeca
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Shikimic Acid ◽  
Reducing Power ◽  
Phenylpropanoid Pathway ◽  
Germination Time ◽  
Pal Activity ◽  
Hydrogen Peroxide Treatment ◽  
Phenolics Content

Hydrogen peroxide treatment and the phenylpropanoid pathway precursors feeding affected the antioxidant capacity of quinoa sprouts. Compared to the control, total phenolics content was significantly increased by treatment of control sprouts with 50 mM and 200 mM H2O2—an elevation of about 24% and 28%, respectively. The highest increase of flavonoids content was found for the sprouts treated with 200 mM H2O2obtained from seeds fed with shikimic acid. All the studied modifications increased the antioxidant potential of sprouts (at least by 50% compared to control). The highest reducing power was found for the sprouts treated with 200 mM H2O2obtained by phenylalanine feeding (5.03 mg TE/g DW) and those obtained from the seeds fed with tyrosine (5.26 mg TE/g DW). The activities of L-tyrosine (TAL) and L-phenylalanine (PAL) ammonia-lyases were strongly affected by germination time as well as the applied modification of sprouting. On the 3rd day the highest PAL activity was determined for both untreated and induced with 50 mM H2O2sprouts obtained by phenylalanine feeding. H2O2induced TAL activity; the highest TAL activity was determined for 3-day-old sprouts induced with 200 mM H2O2obtained from seeds fed with phenylalanine.

scholarly journals A simple new method for aged seed utilization based on melatonin-mediated germination and antioxidant nutrient production

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Song Yu ◽  
Xuetian Zhu ◽  
Helin Yang ◽  
Lihe Yu ◽  
Yifei Zhang
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dpph Radical ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Aged Seed ◽  
Phenolics Content ◽  
Dpph Radical Scavenging ◽  
Aged Seeds

AbstractSeed deterioration, coupled with a decrease in nutrients, is unavoidable following long-term storage, and these seeds are therefore used as livestock fodder. Here, we developed a simple, rapid and efficient method of producing high amounts of antioxidants from deteriorated seeds via melatonin-induced germination. Legume seeds were subjected to high humidity at 55 °C for 12–36 h to obtain aged seeds with a 40% germination rate and severely reduced antioxidant nutrition (total phenolics content, ferric reducing power and 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging capacity). Aged seeds were then treated with 0.1 mM melatonin, resulting in the production of sprouts with a higher total phenolics content (fivefold), greater ferric reducing power (sevenfold) and greater DPPH radical scavenging capacity (twofold) compared to the aged seeds. These findings suggest that melatonin treatment efficiently converted aged seed reserve residues into antioxidant nutrients, providing an alternative use for deteriorated seeds in food production.

scholarly journals Evaluation of Antioxidant and Antibacterial Properties of Magnolia champaca L (Magnoliaceae) Stem Bark Extract

2020 ◽  
Vol 23 (2) ◽  
pp. 96-102
Author(s):  
Md Mahadi Hasan ◽  
Masuma Akter ◽  
Md Ekramul Islam ◽  
Md Aziz Abdur Rahman ◽  
Mst Shahnaj Parvin
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antibacterial Properties ◽  
Reducing Power ◽  
Stem Bark ◽  
Total Antioxidant ◽  
Pharmacologically Active

The current study was designated to explore the antioxidant and antibacterial properties of the methanolic extract of Magnolia champaca stem bark and its different fractions. Antioxidant activity was assessed using total antioxidant capacity, ferric reducing power, DPPH, hydroxyl and hydrogen peroxide scavenging assay. Antibacterial activity was evaluated against five gram positive and five gram negative bacteria using disc diffusion assay method. Among the different fractions, chloroform fraction (CHF) and ethyl acetate fraction (EAF) showed the highest antioxidant activity whereas aqueous fraction (AQF) showed lowest activity in DPPH radical scavenging assay with IC50 of 12.12, 22.41 and 55.16 μg/ml, respectively. Both of the extracts CHF and EAF also exhibited highest total antioxidant capacity, ferric reducing power and hydrogen peroxide scavenging activity with concentration dependent manner when compared to standard BHT. Moderate to potent antibacterial activity was observed against all tested organisms compared to standard azithromycin. The results from the present study revealed that the different fractions of stem bark of M. champaca specially CHF and EAF possess antioxidant and antibacterial property which support its use in traditional medicine and suggesting that the plant may be further investigated to discover its pharmacologically active natural products. Bangladesh Pharmaceutical Journal 23(2): 96-102, 2020

scholarly journals Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricataL.)

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Cristina L. Moreno-Hernández ◽  
Sonia G. Sáyago-Ayerdi ◽  
Hugo S. García-Galindo ◽  
Miguel Mata-Montes De Oca ◽  
Efigenia Montalvo-González
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Chilling Injury ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Composition Analysis ◽  
Postharvest Handling ◽  
Phenolics Content

The effect of the application of 1-methylcyclopropene (1-MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control), and at 16°C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1-MCP (20°C, 12 h), and fruits treated with 1-MCP and then sprayed with emulsions. Fruits were allowed to ripen and the edible part was used for analysis. Only fruits stored at 16°C without 1-MCP showed visible symptoms of chilling injury. Fruits treated with 1-MCP combined with flava emulsion maintained in greater extent their vitamin C content, dietary fiber, total phenolics content, and antioxidant activity. The combination of 1-MCP and emulsions can be utilized in postharvest handling of soursop because this combination can preserve its nutritional composition and antioxidant activity.

scholarly journals Influence of steeping time on biological activity of black mulberry leaves tea

2016 ◽  
pp. 177-191 ◽  
Author(s):  
Sladjana Cestic ◽  
Marija Radojkovic ◽  
Aleksandra Cvetanovic ◽  
Pavle Maskovic ◽  
Sasa Djurovic
Keyword(s):  
Total Phenolics ◽  
Reducing Power ◽  
Total Flavonoids ◽  
Mulberry Leaves ◽  
Tea Quality ◽  
Total Flavonoids Content ◽  
Phenolics Content ◽  
Polyphenolic Profile ◽  
Boiled Water

Black mulberry leaves teas (BMLTs) were prepared using boiled water and different steeping time (5 10, 20, 35 and 45 minutes). In order to establish the connection between steeping time and tea quality, total phenolics content (TPC), total flavonoids content TFC contents were measured, as well as two antioxidant assays (DPPH and reducing power assays), alone with antimicrobial and cytotoxic tests. The obtained results showed that TPC, TFC, IC50 and EC50 values increased with the increase in steeping time, while antimicrobial and cytotoxic activity exhibited different tendency. Based on the obtained results, the 10-minute steeping time was the optimum for tea preparation and this tea was used for the determination of polyphenolic profile using HPLC-MS technique. The results showed that the main compounds in BMLT were chlorogenic and caffeic acids with the contents of 7226.00 and 537.52 ?g/g, respectively.

Effect of environmental conditions and water status on the bioactive compounds of broccoli

2013 ◽  
Vol 8 (8) ◽  
pp. 777-787 ◽  
Author(s):  
Zoltán Pék ◽  
Hussein Daood ◽  
Magdolna Nagyné ◽  
András Neményi ◽  
Lajos Helyes
Keyword(s):  
Antioxidant Capacity ◽  
Environmental Conditions ◽  
Total Phenolics ◽  
Water Status ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Plant Water ◽  
Spring Season ◽  
Cultivation Period ◽  
Trolox Equivalent ◽  
Phenolics Content

AbstractFour experiments were carried out in 2010 and 2011 to determine how cultivation period (spring or autumn), harvest season (summer or autumn), and plant water status (irrigated or rainfed) influenced content and composition of broccoli cultivar Parthenon F1 with respect to sulforaphane and phenolics under field conditions in Gödöllő, Hungary. Sulforaphane content was significantly higher in the autumn harvests, regardless of irrigation treatments. Harvest season also influenced total phenolics content, with the highest values occurring in the spring season. Harvest season also affected trolox equivalent antioxidant capacity (TEAC) and this capacity was also the greatest in spring. Caffeic acid glucoside was a major phenolics component in both spring and autumn season harvests. The season and irrigation related changes in other phenolic component contents were also characterised in this study.

scholarly journals Farklı Maviyemiş Çeşitlerinden (Vaccinum Sp.) Üretilen Reçel ve Marmelatın Bazı Özelliklerinin Belirlenmesi

2021 ◽  
Vol 9 (5) ◽  
pp. 937-945
Author(s):  
Emine Kübra Güzel ◽  
Cemal Kaya ◽  
Esra Esin Yücel ◽  
Mustafa Bayram
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Storage Period ◽  
Total Phenolic ◽  
Phenolic Substance ◽  
Total Anthocyanin ◽  
Total Antioxidant ◽  
Total Anthocyanins ◽  
Phenolics Content ◽  
Polymeric Color

In this study, seasonal fruits belonging to two different varieties of Blueberry (Brigitta and Darrow) grown in Turkey were processed into jam and marmalade in order to ensure their availability throughout the year. It is aimed to examine the changes in the phytochemical properties of the obtained products during the storage period, such as total phenolic substance, total anthocyanin and antioxidant capacity, which are extremely important in terms of nutrition and health. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC) and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. During storage, the amount of total phenolic compounds, TEAC value, FRAP value and amount of anthocyanin values for jam and marmelade samples varied between respectively are 178.68-518.45 μg GAE/g; 1.16-11.60 μmol TE/g; 1.83-10.33 μmol TE/g; 7.35-298.22 µg cy-3 glu/g. Darrow blueberry samples had the highest values in the all types of blueberry jam and marmelade during storage. At the end of 6 months of storage period, it was observed to jam and marmalade samples of Darrow variety had the highest increase (124% and 73%) in terms of polymeric color value, on the other hand jam and marmalade samples of Brigitta variety had the highest increase (65% and 87%) in terms of HMF value.

Phenolic production and antioxidant properties of some Macedonian medicinal plants

2014 ◽  
Vol 9 (9) ◽  
pp. 888-900 ◽  
Author(s):  
Oliver Tusevski ◽  
Aneta Kostovska ◽  
Ana Iloska ◽  
Ljubica Trajkovska ◽  
Sonja Simic
Keyword(s):  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Pharmaceutical Industries ◽  
Promising Source

AbstractInvestigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal plants to improve its potential as a source of natural antioxidants. Antioxidant potential of plant extracts was analyzed by five different assays: cupric reducing antioxidant capacity (CUPRAC), phosphomolybdenum method (PM), reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS·+) radical scavenging activity. Origanum vulgare extract consistently exhibited the highest content of phenolic compounds and the strongest antioxidant capacity based on the tests performed, and can be proposed as a promising source of natural antioxidants. Melissa officinalis and Salvia ringens were also identified as valuable sources of antioxidant compounds. A positive linear correlation between antioxidant activity and total phenolics, flavonoids and phenylpropanoids indicates that these compounds are likely to be the main antioxidants contributing to the observed activities of evaluated plants. These findings suggest that the medicinal plants studied in this paper are good sources of bioactive compounds for the food and pharmaceutical industries.

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