scholarly journals Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Niphattha Chatsuwan ◽  
Sitthipong Nalinanon ◽  
Yuporn Puechkamut ◽  
Buddhi P. Lamsal ◽  
Praphan Pinsirodom
Keyword(s):  
Functional Properties ◽  
Structural Integrity ◽  
Antioxidant Activities ◽  
Sulfhydryl Group ◽  
Soluble Proteins ◽  
Water Soluble ◽  
Major Protein ◽  
Electrophoretic Study ◽  
Antioxidant Power ◽  
Significant Difference

Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. The extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. The most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. The electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their structural integrity. The surface hydrophobicity at pH 7 of WSPC was higher than WSPP, but the sulfhydryl group content did not show significant difference between the proteins from two species. Both grasshopper proteins were mostly soluble in strong acidic and alkaline aqueous solutions with a minimum value at pH 4. Those proteins exhibited poor emulsifying properties and foaming capacity, but they had greater foaming stability compared with bovine serum albumin (BSA) (p<0.05). WSPC showed greater DPPH• and ABTS•+ scavenging activities and ferric-reducing antioxidant power (FRAP) than did WSPP (p<0.05). Therefore, based on characteristics and functional properties, water-soluble proteins from both edible grasshoppers can be used as an ingredient in food applications.

scholarly journals Purification, Characterization, Prebiotic Preparations and Antioxidant Activity of Oligosaccharides from Mulberries

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2329 ◽  
Author(s):  
Erna Li ◽  
Shiyuan Yang ◽  
Yuxiao Zou ◽  
Weiwei Cheng ◽  
Bing Li ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Average Molecular Weight ◽  
Radical Scavenging ◽  
Lactobacillus Rhamnosus ◽  
Gel Permeation Chromatography ◽  
Water Soluble ◽  
Gas Chromatography Mass Spectrometry ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power

A water-soluble oligosaccharide termed EMOS-1a was prepared by enzymatic hydrolysis of polysaccharides purified from mulberries by column chromatography. The chemical structure of the purified fraction was investigated by ultraviolet spectroscopy, Fourier-transform infrared spectroscopy, and gas chromatography–mass spectrometry, which indicated that galactose was the main constituent of EMOS-1a. Chemical analyses showed that the uronic acid and sulfate content of EMOS-1a were 5.6% and 8.35%, respectively, while gel permeation chromatography showed that EMOS-1a had an average molecular weight of 987 Da. The antioxidant activities of EMOS-1a were next investigated, and EMOS-1a exhibited concentration-dependent 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power. The level of proliferation of Lactobacillus rhamnosus reached 1420 ± 16% when 4% (w/v) EMOS-1a was added, where the number of colonies in MRS (de Man, Rogosa, and Sharpe) medium with no added oligosaccharide was defined as 100% proliferation. These results indicate that the oligosaccharide EMOS-1a could be used as a natural antioxidant in prebiotic preparations.

Antioxidant, hypoglycemic and anti-hypertensive properties of extracts derived from peel, fruit and kernel of Salak

2020 ◽  
Vol 122 (10) ◽  
pp. 3029-3038
Author(s):  
Seok Shin Tan ◽  
Seok Tyug Tan ◽  
Chin Xuan Tan
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Alpha Amylase ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Distilled Water ◽  
Antioxidant Power ◽  
Content Type ◽  
Fruit Extracts ◽  
Significant Difference

PurposeSalak (Salacca zalacca) is an underutilised fruit. The bioactivities of this fruit have rarely been studied scientifically. Thus, the present study aimed to determine the antioxidant activity of extracts derived from the peel, fruit and kernel of the Salak fruit, as well as the hypoglycemic and anti-hypertensive properties of Salak peel extracts.Design/methodology/approachThe peel, fruit and kernel of the Salak were extracted using distilled water, methanol and ethanol. Antioxidant activities, angiotensin-converting enzyme (ACE) and alpha-amylase inhibition properties of the extracts were estimated via in vitro standard methods. Besides, the total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were also determined in the present study. The antioxidant activities of different parts of Salak extracts were determined by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) methods. Percent of radical scavenging properties were calculated via DPPH assay. The hypoglycemic and anti-hypertensive properties of Salak peel were evaluated using alpha-amylase inhibition and ACE assays, respectively.FindingsFruit extracts of Salak in methanol were found to exhibit the highest TPC (10.27 ± 0.12 mg GAE/g), TFC (11.04 ± 0.89 mg CE/g) and antioxidant properties amongst all samples whereby the TPC and TFC were strongly correlated with antioxidant activities. On the other hand, distilled water extracted Salak kernel showed to have the lowest TPC (0.53 ± 0.05 mg GAE/g), TFC (0.37 ± 0.01 mg CE/g) and antioxidant properties amongst all the Salak extracts. Peel extracts exhibit comparable antioxidant activities with fruit extracts in the current findings. In addition, peel extracts indicated some extend of ACE and alpha-amylase inhibition activities regardless of the solvents used. Methanol and ethanol peel extracts indicated no significant difference (p < 0.05) ACE (98%) and alpha-amylase (90%) inhibition activities. However, distilled water extracted Salak peel showed significantly lower ACE and alpha-amylase inhibition in comparison to methanol and ethanol peel extracts.Originality/valueThe present findings suggested that the fruit of Salak exhibits the highest antioxidant properties, followed by the peel and lastly, the kernel, which shows the lowest antioxidant properties amongst all the samples. The results also indicated that the peel extracts have ACE and alpha-amylase inhibition activities.

scholarly journals Effect of Seasonal Variations and Growth Conditions on Carbohydrate Partitioning in Different Organs and the Quality of Bush Tea

HortScience ◽  
2018 ◽  
Vol 53 (7) ◽  
pp. 999-1005
Author(s):  
Mudau N. Fhatuwani ◽  
Makunga P. Nokwanda
Keyword(s):  
Antioxidant Activities ◽  
Block Design ◽  
Principal Component ◽  
Quality Parameters ◽  
The Other ◽  
Glucose Content ◽  
Antioxidant Power ◽  
Significant Difference ◽  
Total Antioxidant ◽  
Growing Conditions

Bush tea (Athrixia phylicoides DC.) is a root perennial shrub used as indigenous tea and medicinal tea in South Africa. Thus, concurrent trials were conducted under different growing conditions as follows: in the glasshouse, field planted and wild, naturally grown, to investigate the effects of seasonal harvests and growing environments on carbohydrate reserves and quality parameters of bush tea. Of 50 plants, 25 single plants were allotted to each respective environment in a field and glasshouse conditions—and were arranged in a randomized complete block design. These were then harvested in summer, autumn, winter, and spring, respectively. For the wild bush tea trial, 25 single plants were randomly selected. Selected sugars and starch were quantified together with other quality parameters [total polyphenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), and total antioxidant activities). The study revealed that the glucose content of bush tea plant organs was significantly higher during winter, followed by autumn, as compared with the other seasons. Similar fructose and sucrose trends were evident. However, the content of amylopectin was also significantly higher during summer, followed by autumn, compared with the other seasons. In winter, plants exhibited higher amylopectin content when compared with other seasons. No significant differences were found in the amylose content. Both wild and cultivated bush tea plants yielded the highest specific sugars in the study. The phytochemicals present in the leaves of field-grown bush tea and wild bush tea during winter were higher than in those grown in summer, autumn, and spring. No significant difference in tannin contents was observed, irrespective of seasons and growing conditions. Regardless of growing conditions, autumn yielded lower total antioxidant activities using both the DPPH and ferric reducing antioxidant power (FRAP) assays when compared with other seasons. To better resolve the metabolomic data, principal component analysis (PCA) was used and the first principal component showed a strong correlation within all parameters recorded over PC2. Future ecophysiological studies are recommended to establish region- and season-specific metabolomic biomarkers with canonical distinction on beverage, pharmacological, and organoleptic attributes of bush teas.

scholarly journals In-vitro Antioxidant Capacity, Phytochemical Characterisation, Toxic and Functional Properties of African Yam Bean (Sphenostylis stenocarpa) Seed-Enriched Cassava (Manihot esculenta) Product (Pupuru)

2020 ◽  
pp. 84-98
Author(s):  
Folayemi Janet Isaac-Bamgboye ◽  
Victor Ndigwe Enujiugha ◽  
Matthew Olusola Oluwamukomi
Keyword(s):  
Antioxidant Capacity ◽  
Functional Properties ◽  
Radical Scavenging ◽  
Antioxidant Power ◽  
African Yam Bean ◽  
Significant Difference ◽  
Phytochemical Constituents ◽  
Flour Blends ◽  
Sphenostylis Stenocarpa

Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Methodology: Pupuru flour blends were produced from spontaneously-fermented cassava tubers substituted with African yam bean (Sphenostylis stenocarpa) seed (AYBS) (5% (EP5), 10% (EP10) and 15% (EP15), before toasting, cooling, milling, sieving and packaging. A commercial sample (CP) with 100% cassava and another produced in this study, were used as controls. Results: In-vitro 2,2-Azino-bis (3-ethylbenthiazoline-6-sulphonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging abilities, total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and total phenol content (TPC) increased significantly (P = .05) as AYBS enrichment levels increased. The commercial and laboratory control samples showed no significant difference (P = .05) in all the antioxidants analysed except DPPH: ABTS (7.61- 12.27%); DPPH (26.34-48.26%); TFC (0.10-0.25 mg CAE/g); FRAP (0.81-2.36 (mg/g) and TPC (15.74- 24.15 mg GAE/g). All the phytochemicals except tannins increased significantly (P = .05) as levels of enrichment with AYBS increased. Tannins, phytates, saponins, alkaloids and oxalates were 1.46 -2.87 (mg/g); 0.85-1.40 mg/100 g; 4.18-13.27 mg/g; 24.89-29.05 mg/g and 1.71-3.23 mg/g, respectively. The toxic constituent revealed that all the samples contained significantly different (P = .05) cyanide ranging from 0.87-2.51 mg/kg which reduced as AYBS level of inclusion increased. The functional properties of the samples were significantly (P = .05) enhanced with AYBS enrichment. Conclusion: Utilisation of AYBS to enrich Pupuru increased its In-vitro antioxidant capacity and phytochemical constituents, reduced the toxic cyanide content enhanced the functional properties, hence, its suitability as a nutraceutical to delay the ageing process and prevent cardiovascular diseases.

scholarly journals Potential of Grape Wastes as a Natural Source of Bioactive Compounds

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2598 ◽  
Author(s):  
Guo-Yi Tang ◽  
Cai-Ning Zhao ◽  
Qing Liu ◽  
Xiao-Ling Feng ◽  
Xiao-Yu Xu ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Water Soluble ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Antioxidant Capacities ◽  
Phenolic Profiles

Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.

scholarly journals Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2210
Author(s):  
Leila Soua ◽  
Mohamed Koubaa ◽  
Francisco J. Barba ◽  
Jawhar Fakhfakh ◽  
Hanen Kolsi Ghamgui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Physicochemical Characterization ◽  
Antihypertensive Agents ◽  
Water Soluble ◽  
Gas Chromatography Mass Spectrometry ◽  
High Porosity ◽  
Sem Images

In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3.7%), and gluconic acid (1.7%). EAP showed interesting functional properties (solubility, oil holding capacity, foaming and emulsion properties). Finally, the results revealed that EAP displayed excellent antihypertensive and antioxidant activities. Overall, EAP present a promising natural source of food additives, antioxidants, and antihypertensive agents.

Antioxidant Activity of Melanoidins from Different Sugar/Amino Acid Model Systems: Influence of the Enantiomer Type

2009 ◽  
Vol 15 (3) ◽  
pp. 291-297 ◽  
Author(s):  
Ji-Sang Kim ◽  
Young-Soon Lee
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Water Soluble ◽  
Model Systems ◽  
Ferrous Ion ◽  
In Vitro Assays ◽  
Antioxidant Power ◽  
Chelating Activity

The effect of amino acid enantiomers on the antioxidant activity of melanoidins was examined. For this purpose, antioxidant activities were evaluated on the basis of ferric reducing/antioxidant power (FRAP) and free radical scavenging activity including 1, 1-diphenyl-2-picryl-hydrazil (DPPH) and 2, 2'-azinobis (3-ethylbenothiazoline-6-sulfonic acid), diammonium salt (ABTS) and ferrous ion chelating activity. Ethylene diamine tetraacetate and trolox, a water-soluble analog of tocopherol, were used as the reference antioxidant compounds. Melanoidins formed from D-isomers were found to be effective antioxidants in different in vitro assays with regard to the ferrous ion chelating activity, ABTS and DPPH radical scavenging activities, and FRAP. In particular, the antioxidant activities of melanoidins formed from fructose systems were higher than those of melanoidins formed from glucose systems. In addition, the results showed that melanoidins formed from D-isomers had antioxidant activities, similar to those of melanoidins formed from L-isomers.

scholarly journals Antioxidant Activities, Functional Properties, and Application of a Novel Lepidium Sativum Polysaccharide Cake Formulation

2021 ◽  
Author(s):  
Sirine Ben Slima ◽  
Naourez Ktari ◽  
Imen Trabelsi ◽  
Aicha Chouikhi ◽  
Amina Hzami ◽  
...  
Keyword(s):  
Functional Properties ◽  
Antioxidant Activities ◽  
Control Sample ◽  
High Water ◽  
Water Soluble ◽  
Lepidium Sativum ◽  
Gravimetric Analysis ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Soluble Polysaccharide

Abstract A novel heteropolysaccharide, named Cress Water Soluble Polysaccharide (CWSP) was purified from Lepidium sativum seeds. Antioxidant activities and functional properties were characterized thermally using thermal gravimetric analysis (TGA), and the differential scanning calorimeter (DSC) of CWSP were evaluated. The total antioxidant capacity and the metal chelating activities of CWSP at 3 mg/ml was equivalent to 116.34 µg acsorbic acid and 62.57%, respectively. CWSP were thermally stable and presented high water (WHC) and oil holding (OHC) capacities and good emulsion properties. CWSP was used for the production of cakes. The formulations samples were prepared with different levels of CWSP (0.1; 0.3 and 0.5%) and analyzed during 15 days of storage at room temperature. The obtained results indicated that the addition of CWSP had a significant effect on the texture profile, leading to the increase in all parameters in terms of hardness, springiness, cohesiveness, adhesiveness and chewiness. Moreover, the reformulation samples presented higher a* and lower L* and b* than control sample. The sensory evaluation showed that the formulation of cake with 0.3% of CWSP was the most acceptable. Therefore, CWSP proved to be a new alternative for improving the quality attributes and showed potent antioxidant activities on the shelf life during the storage of bakery foods.

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