Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

The milk and yogurt products assortment has expanded by their enhancement with herb extracts, fibres extracted from by-products of the fruit processing industry and also fresh spices. The aim of the present study was to test to what extent the addition of different herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. The aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia officinalis L.), and marjoram (Origanum vulgare L.). It was examined the effect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt’s qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. The final results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. The best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. The present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with significant health benefits.

Download Full-text

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

Current Drug Discovery Technologies ◽

10.2174/1570163817666200206105231 ◽

2020 ◽

Vol 17 ◽

Cited By ~ 1

Author(s):

Hadi Shariati ◽

Mohammad Hassanpour ◽

Gholamreza Sharifzadeh ◽

Asghar Zarban ◽

Saeed Samarghandian ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Antioxidant Properties ◽

Pine Bark ◽

Male Rats ◽

Total Phenolic ◽

Dependent Manner ◽

Aqueous Extracts ◽

Antioxidant Power ◽

Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

Download Full-text

IN VITRO ANTICOAGULANT AND ANTIOXIDANT ACTIVITIES OF PRASAPLAI RECIPE AND ZINGIBER CASSUMUNAR ROXB. EXTRACTS

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2019.v11s5.t0034 ◽

2019 ◽

pp. 26-30

Author(s):

SURIYAN SUKATI ◽

KHEMJIRA JARMKOM ◽

SURACHAI TECHAOEI ◽

NAKUNTWALAI WISIDSRI ◽

WARACHATE KHOBJAI

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Anticoagulant Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Coagulation Factor ◽

Hot Water ◽

Aqueous Extracts ◽

Antioxidant Power ◽

Zingiber Cassumunar

Objective: This present study aimed to evaluate the anticoagulant activity and antioxidant properties of Prasaplai recipe (PPR), a Thai traditionalmedicine, and its major ingredient, Zingiber cassumunar (ZC) Roxb. extracts, seeking new therapeutic purposes for the recipe.Methods: Aqueous extracts of PPR and ZC Roxb. were prepared by hot water decoction technique. The anticoagulant activity of the extracts wasevaluated by prothrombin time (PT) and activated partial thromboplastin time (APTT) tests. In addition to anticoagulant activity, total phenolcontent and antioxidant activity were investigated. Total phenol content was determined using the Folin–Ciocalteu assay. The antioxidant activity wasestimated by DPPH radical scavenging activity and ferric reducing antioxidant power assay.Results: The APTT of plasma samples mixed with the PPR and ZC Roxb. extracts was significantly prolonged (p<0.05) at the concentration of1.0 mg/ml and above comparing to the control (normal saline solution) but was no significantly different for the PT. These results suggested thatPPR and ZC Roxb. extracts showed anticoagulant activity affecting the function of coagulation factor in the intrinsic pathway. All aqueous extractspossessed considerable antioxidant activity and were rich in total polyphenol.Conclusion: This finding indicates that the aqueous extracts possess significant anticoagulant and antioxidant activities, thus showing the potentialPPR and ZC Roxb. as a new source of bioactive compounds for therapeutic purposes, with particular emphasis on the prevention and treatment ofthrombosis.

Download Full-text

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽

10.3390/foods9020184 ◽

2020 ◽

Vol 9 (2) ◽

pp. 184 ◽

Cited By ~ 1

Author(s):

Alaa G. Al-Hashimi ◽

Altemimi B. Ammar ◽

Lakshmanan G. ◽

Francesco Cacciola ◽

Naoufal Lakhssassi

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Antioxidant Properties ◽

Control Sample ◽

Barrier Properties ◽

Edible Film ◽

Gas Chromatography Mass Spectrometry ◽

Syzygium Aromaticum ◽

Preservation Method ◽

Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

Download Full-text

Comparative study of the antioxidant properties of silymarin and milk thistle extracts

Trakia Journal of Sciences ◽

10.15547/tjs.2021.01.001 ◽

2021 ◽

Vol 19 (1) ◽

pp. 1-6

Author(s):

V. Ivanov ◽

M. Pavlova

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Water Extract ◽

Total Phenolic ◽

Milk Thistle ◽

Flavonoid Content ◽

Silybum Marianum ◽

Dpph Method ◽

Phenolic And Flavonoid

Purpose: Milk thistle (Silybum marianum (L.) Gaertn) has been used for centuries as a natural remedy for liver and gall bladder / biliary tract diseases. Silymarin is the purified and standardized extract from milk thistle seeds. The purpose of the present study is to present a comparative analysis of the total phenolic substances content and the antioxidant effect of silymarin and three different types of Silybum marianum extracts (i.e. ethanol extract, water extract and lyophilized extract). Methods: Total phenolic and flavonoid content of extracts was analysed and the antioxidant activity was assessed by determining their free radical scavenging ability by DPPH method. Results: Total phenolic content is the highest in silymarin– 134.12±3.22 mg GAE/g, followed by lyophilized water extract – 51.74±2.10 mg GAE/g. Silymarin has also been found to have the highest antioxidant activity among all extract samples (338.03 VCEAC µmol /g), followed by S.marianum lyophilised extract (123.05 VCEAC µmol/g). Conclusions: A strong correlation between total phenolic and flavonoid content in the extracts and their antioxidant activity has been found.

Download Full-text

Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

10.20944/preprints201610.0015.v1 ◽

2016 ◽

Author(s):

J. Jesús Manríquez-Torres ◽

J. Antonio Sánchez-Franco ◽

Esther Ramírez-Moreno ◽

Nelly del S. Cruz-Cansino ◽

J. Alberto Ariza-Ortega ◽

...

Keyword(s):

Antioxidant Activity ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Antioxidant Properties ◽

Control Sample ◽

Antioxidant Compounds ◽

Conservation Treatment ◽

Rubus Fruticosus ◽

Antioxidant Content ◽

Oil Extract

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

Download Full-text

CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF MEDICINAL EXTRACTS (SAPONARIA OF-FICINALIS L.)

chemistry of plant raw material ◽

10.14258/jcprm.2018012735 ◽

2017 ◽

pp. 137-143 ◽

Cited By ~ 1

Author(s):

Галина (Galina) Батоевна (Batoevna) Ендонова (Endonova) ◽

Татьяна (Tat'jana) Петровна (Petrovna) Анцупова (Ancupova) ◽

Сысыгма (Sysygma) Дашиевна (Dashievna) Жамсаранова (Zhamsaranova)

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Antioxidant Properties ◽

Aqueous Extracts ◽

Total Antioxidant Activity ◽

Chelating Activity ◽

Total Antioxidant ◽

The Republic ◽

The Village ◽

Saponaria Officinalis

The paper presents new data on chemical composition and antioxidant properties in extracts of the aerial organs of Saponaria officinalis growing on the territory of the Republic of Buryatia. It was revealed that soapberry leaves extracts contain a number of organic acids such as oxalic, formic, fumaric, succinic, malic, citric, and benzoic ones, the dominant being formic, malic, acetic and citric acids. Of vitamins B2, B3. BC extracted from the plant the dominant one was riboflavin. The method of and Fthigh-performance liquid chromatography helped to reveal five compounds identified as aglycone and glycosidic in character. They are orientin, isoeryentin, isovitinexin-7-О-glycoside, orientin-7-О-glycoside, of which isovitoxin is dominant. The greatest total antioxidant activity was demonstrated by soapberry leaves and inflorescences picked up on abandoned sites of the village of Selenginsk. Extractions from Saponaria officinalis leaves showed showed antiradical and Fe2+-chelating activity comparable to that of the extractions from plants with pronounced antioxidant activity. Thus, the data obtained indicated the antioxidant activity of S.officinalis aqueous extracts due to the presence of natural flavonoids. This fact shows the plant as a promising new source of antioxidants.

Download Full-text

Co-Supplementation of Flos Sophorae Extract with Tremella fuciformis Polysaccharides Improves Physicochemical, Textural, Rheological, and Antioxidant Properties of Low-Fat Yogurts

Journal of Food Quality ◽

10.1155/2020/2048756 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Renyong Tang ◽

Yurong Lu ◽

Caiyun Hou ◽

Jiaxuan Peng ◽

Wei Wang ◽

...

Keyword(s):

Antioxidant Activity ◽

Rheological Properties ◽

Antioxidant Properties ◽

Sensory Properties ◽

Low Fat ◽

Fermentation Time ◽

Tremella Fuciformis ◽

Low Concentrations ◽

Health Promoting ◽

Water Holding

Flos Sophorae extract (FSE) with abundant rutin and Tremella fuciformis polysaccharides (TP) could act as novel natural improvers of low-fat yogurt due to their health benefits and properties of interacting with proteins. This study attempted to understand how FSE or its combination with TP influences physicochemical, textural, and antioxidant properties of low-fat yogurts. The results indicated that the low concentrations of FSE (1.2 or 2.4%) increased the antioxidant activity, prompted the S. thermophilus growth, water holding capacity (WHC), and textural and sensory properties, and shortened the fermentation time, but reduced the rheological properties of yogurts compared with the control. Co-supplementing appropriate TP with the optimum FSE concentration (2.4%) improved the rheological properties, and further enhanced the S. thermophilus growth, WHC, textural and antioxidant properties, and sensory scores of yogurts compared with the 2.4% FSE group, with the best effects at 0.4 mg/mL TP. Taken together, co-supplementation of polyphenols extract FSE with Tremella fuciformis polysaccharides may be an available strategy to optimize health-promoting properties and overcome defects of low-fat yogurts.

Download Full-text

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Czech Journal of Food Sciences ◽

10.17221/741-cjfs ◽

2008 ◽

Vol 25 (No. 3) ◽

pp. 131-143 ◽

Cited By ~ 15

Author(s):

J. Horváthová ◽

M. Suhaj ◽

M. Polovka ◽

V. Brezová ◽

P. Šimko

Keyword(s):

Thermal Stability ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Epr Spectroscopy ◽

Antioxidant Properties ◽

Reducing Power ◽

Total Content ◽

Life Time ◽

Total Phenolic ◽

Origanum Vulgare

The influence of various gamma-radiation dose absorptions on oregano (<i>Origanum vulgare</i> L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extracts was characterised using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical); thiobarbituric acid reactive substances (TBARS); ferric reducing power (FRP); and total content of phenolic compounds (TPC) assays. EPR spectroscopy was used for the investigation of the influence of the absorbed dose on the character of the paramagnetic structures formed, as well as for their thermal stability and life-time characterisation. EPR spectrum of the reference (non-irradiated) sample represents a broad singlet line with unresolved hyperfine splitting, attributable to Mn(II) ions, upon which the additional sharp EPR signal (g = 2.0022, ΔB<sub>pp</sub> ≈ 1 mT) is superimposed, assigned to stable semiquinone radicals produced by the oxidation of polyphenolic compounds present in plants. The additional paramagnetic structures of different origin (mostly of cellulose and carbohydrate), possessing diverse thermal stability and life-time, were identified in the gamma-irradiated samples. Immediately after irradiation, a statistically significant increase was observed of the TBARS values and the total content of phenolic compounds in methanol/water oregano extract. The alterations of the antioxidant properties of oregano extracts with the time after the radiation treatment were also monitored. A substantial time-dependent decrease of antioxidant activity was observed, probably as a result of storage, with both irradiated and non-irradiated oregano samples, as obvious from the ferric reducing power test and the content of total phenolic substances. The influence of irradiation and subsequent storage of oregano samples on the DPPH radical-scavenging ability was only negligible.

Download Full-text

A New Black Elderberry Dye Enriched in Antioxidants Designed for Healthy Sweets Production

Antioxidants ◽

10.3390/antiox8080257 ◽

2019 ◽

Vol 8 (8) ◽

pp. 257 ◽

Cited By ~ 1

Author(s):

Dżugan Małgorzata ◽

Pizoń Aleksandra ◽

Tomczyk Monika ◽

Kapusta Ireneusz

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Antioxidant Properties ◽

Ultra Performance Liquid Chromatography ◽

Aqueous Extracts ◽

Organoleptic Properties ◽

Antioxidant Power ◽

Spectrophotometric Methods ◽

Ferric Reducing Antioxidant Power ◽

High Antioxidant Activity

The aim of the study was to obtain a dye from black elder fruits and flowers and to study their potential in production of jellies with high antioxidant activity. Three dyes were produced by lyophilization of aqueous extracts: (1) fruits dye (F), (2) flowers dye (FL), and (3) fruits and flowers dye (F + FL). Their polyphenol profiles were compared by means of ultra-performance liquid chromatography (UPLC). The antioxidant activity [ferric reducing/antioxidant power assay (FRAP) and DPPH radicals scavenging test and total phenolics were compared by spectrophotometric methods. Jellies were produced from agar and gelatin with the addition of three obtained dyes, and their antioxidant water- and lipid soluble fractions were tested with a Photochem device. Results indicated that black elder fruits are rich in anthocyanins, especially cyanidin-3-O-sambubioside (7.56 mg/g d.w.), while flowers are rich in polyphenols, especially chlorogenic acid (2.82 mg/g d.w.) and rutin (4.04 mg/g d.w.). FL dye exhibited higher antioxidant activity compared to F dye (for about 30–40%), regardless of the used method, whereas F + FL dye was characterized by intermediate antioxidant activity. Jellies produced with the addition of FL dye had better antioxidant properties but unattractive color and unpleasant taste, but the use of F + FL dye created a product of favorable organoleptic properties and antioxidant activity comparable to jellies with F dye addition.

Download Full-text

Antioxidant activity of St. John’s Wort extracts obtained with ultrasound-assisted extraction

Pomeranian Journal of Life Sciences ◽

10.21164/pomjlifesci.640 ◽

2019 ◽

Vol 65 (4) ◽

Author(s):

Anna Muzykiewicz ◽

Katarzyna Florkowska ◽

Anna Nowak ◽

Joanna Zielonka-Brzezicka ◽

Adam Klimowicz

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Raw Material ◽

Aqueous Extracts ◽

Ultrasound Assisted Extraction ◽

Antioxidant Power ◽

St John’S Wort ◽

St John's Wort ◽

Assisted Extraction ◽

Ultrasound Assisted

Introduction: St. John’s Wort (Hypericum perforatum L.) is a plant from the Hypericaceae family commonly occurring in Europe, Asia, Africa and North America. It is used for medical purposes, for example in depression, viral or bacterial diseases, as well as diseases of the digestive system. St. John’s Wort is a source of hypericin as well as flavonoids useful to reduce the harmful effects of free radical action.The aim of the study was to evaluate the antioxidant activity of alcoholic and aqueous extracts of H. perforatum.Materials and methods: St. John’s Wort extracts were prepared in ethanol, methanol and isopropanol (each of 40%, 70% (v/v) and undiluted) and in water, with ultrasound-assisted extraction. Plant samples were extracted for 15, 30 and 60 min, and the antioxidant potentials of the extracts evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) aand ferric reducing antioxidant power (FRAP).Results: All the extracts showed antioxidant activity. In the case of the DPPH evaluation, the results ranged 2.42–4.37 mg trolox/g of raw material, which corresponds to 53.89–91.98% radical scavenging activity (RSA). The highest results were obtained for samples extracted for 60 min, with the antioxidant activity of most of them above 4.00 mg trolox/g of raw material. In the case of FRAP evaluation, the reducing power of the extracts ranged 1.40–37.82 mg FeSO4/g of raw material, with the highest results found for samples prepared in undiluted methanol. In contrast, the antioxidant capacity of the aqueous extracts was low.Conclusions: St. John’s Wort herb showed high antioxidant activity. In most cases, higher potentials were found for the extracts prepared in undiluted alcohols. The type of solvent used and the extraction time influenced the antioxidant properties of the extracts.

Download Full-text