Comparison of the Antioxidant Activities and Phenolic Content of Five Lonicera Flowers by HPLC-DAD/MS-DPPH and Chemometrics

The Lonicera plants (family Caprifoliaceae) with strong antioxidant activity are used as potential health-supporting phytochemicals. Studying the detailed relationships between bioactive compounds and their antioxidant activity is important for further comprehensive development and application of them. In this paper, the antioxidant capacities and compositions of five species of Lonicera flowers were investigated by using the online HPLC-DAD/MS-DPPH method. Results indicated that the samples contained higher amounts of phenols had better antioxidant activity. Furthermore, principal component analysis and linear regression were further used to analyze the correlations between antioxidant capacity and compounds and find the compounds having higher contribution to antioxidant activity. 5-O-Caffeoylquinic acid, 4-O-caffeoylshikimic acid, methyl-5-O-caffeoylquinate, 1,4-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid were screened as stronger antioxidant candidates. In this study, HPLC-DAD/MS and antioxidant activity methods were combined together to analyze the compounds’ information and activity assays of Lonicera, which might provide more evidence for its quality control.

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Chemical Compositions and Antioxidant Activities of Indonesian Citrus Essential Oils and Their Elucidation Using Principal Component Analysis

10.20944/preprints202011.0586.v1 ◽

2020 ◽

Author(s):

Euis Julaeha ◽

Kristin Shinta Dewi ◽

Mohamad Nurzaman ◽

Tatang Wahyudi ◽

Tati Herlina ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Essential Oils ◽

Antioxidant Activities ◽

Principal Component ◽

Component Analysis ◽

Chemical Compositions ◽

Dpph Method ◽

Ic50 Values ◽

Citrus Essential Oils

Citrus essential oils (EOs) have various bioactivities like antioxidants, with many applications. Antioxidant activities depend on the chemical compositions of the EOs, which are affected by climate, soil, and geographical region. Thus, investigations on chemical compositions and antioxidant activities of Citrus EOs in different countries are valuable. In this study, we distilled EOs from peels of Indonesian-grown Citrus, including C. nobilis, C. limon, C. aurantifolia, C. amblycarpa, and Citrus spp.Chemical compositions of EOs were analyzed using Gas Chromatography-Mass Spectrometer (GC-MS), whereas the antioxidant activities were determined by employing 2,2-diphenyl-2-picrylhydrazyl (DPPH) method. Furthermore, principal component analysis (PCA) was applied to elucidate the main contributing compounds for antioxidant activity. The results show that all EOs possess unique chemical characteristics, with limonene as the majority constituent. For antioxidant activities, C. limon and C. amblycarpa EOs are the two strongest, IC50 values below 7.00 μL/mL. PCA approach suggests that -terpinene mainly contributes to the high antioxidant activities of C. limon and C. amblycarpa. Moreover, o-cymene, thymol, p-cymene, and α-pharnesene may also be responsible for the antioxidant activity of C. limon EO. These results are valuable information for the applications of Citrus EOs as antioxidant sources.

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Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽

10.3390/foods10071579 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1579

Author(s):

Mariam Sardiñas-Valdés ◽

Hugo Sergio García-Galindo ◽

Alfonso Juventino Chay-Canul ◽

José Rodolfo Velázquez-Martínez ◽

Josafat Alberto Hernández-Becerra ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Chemical Composition ◽

Phenolic Content ◽

Principal Component ◽

Total Phenolic ◽

Hair Sheep ◽

Dairy Foods ◽

Ripening Time ◽

Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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Antioxidant Activities and Total Phenolics of Acacia Honey

Czech Journal of Food Sciences ◽

10.17221/1112-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S245-S247 ◽

Cited By ~ 17

Author(s):

M. Krpan ◽

K. Marković ◽

G. Šarić ◽

B. Skoko ◽

M. Hruškar ◽

...

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Antiradical Activity ◽

Phenolic Content ◽

Antioxidant Activities ◽

Optical Rotation ◽

Total Phenolic ◽

Antioxidant Power ◽

Dpph Method ◽

Acacia Honey

The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxidant power (FRAP) method. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant power of acacia honey.

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Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China

Antioxidants ◽

10.3390/antiox8080325 ◽

2019 ◽

Vol 8 (8) ◽

pp. 325 ◽

Cited By ~ 5

Author(s):

Jinyan Gong ◽

Bingquan Chu ◽

Lingxiao Gong ◽

Zhongxiang Fang ◽

Xiaoxu Zhang ◽

...

Keyword(s):

Principal Component Analysis ◽

High Performance Liquid Chromatography ◽

Phenolic Compounds ◽

High Performance ◽

Antioxidant Activities ◽

Principal Component ◽

Chrysanthemum Morifolium ◽

Caffeoylquinic Acids ◽

Caffeoylquinic Acid ◽

Chrysanthemum Morifolium Ramat

This study investigated the phenolic compounds of 15 Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’, including 6 ‘Duoju’ and 9 ‘Taiju’, using high performance liquid chromatography (HPLC). The antioxidant activities of these ‘Hangbaiju’ were estimated by DPPH, ABTS and FRAP assays. Results show that a total of 14 phenolic compounds were detected in these flowers, including 3 mono-caffeoylquinic acids, 3 di-caffeoylquinic acids, 1 phenolic acid and 7 flavonoids. ‘Duoju’ and ‘Taiju’ possess different concentrations of phenolic compounds, and ‘Taiju’ exhibits higher caffeoylquinic acids and stronger antioxidant activities than ‘Duoju’. Caffeoylquinic acids show a strong correlation with the antioxidant activities of the samples. Principal component analysis (PCA) reveals an obvious separation between ‘Duoju’ and ‘Taiju’, using phenolic compounds as variables. Apigenin-7-O-glucoside, 3,5-di-O-caffeoylquinic acid, luteolin and acacetin were found to be the key phenolic compounds to differentiate ‘Duoju’ from ‘Taiju’.

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Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Antioxidants ◽

10.3390/antiox10071124 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1124

Author(s):

Vesela Shopska ◽

Rositsa Denkova-Kostova ◽

Mina Dzhivoderova-Zarcheva ◽

Desislava Teneva ◽

Petko Denev ◽

...

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Maillard Reaction ◽

Phenolic Content ◽

Principal Component ◽

Component Analysis ◽

Raw Material ◽

Antioxidant Potential ◽

Maillard Reaction Products ◽

Reaction Products

Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt types as a basis for the development of new types of beer with increased antioxidant activity. In the present study the main brewing characteristics, the phenolic profile and the antioxidant potential of 20 malt types used in craft breweries in Bulgaria have been examined. The main brewing characteristics have been determined by the standardized methods of the European Brewing Convention. Malt phenolic content was determined by two methods, and antioxidant potential by five different methods. Based on a statistical factor analysis performed by the principal component analysis, it was confirmed that there was a relationship between malt color and phenolic compounds content. The principal component analysis confirmed that there was a link between the content of the Maillard reaction products and malt biological activity. Malts with the highest degree of heat treatment were characterized by the highest antioxidant activity, which was due to the content of Maillard reaction products with antioxidant capacity.

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Influence of Seasonality on Phytochemical Composition, Phenolic Content and Antioxidant Activity of Neoglaziovia variegata (Bromeliaceae)

Biointerface Research in Applied Chemistry ◽

10.33263/briac123.28892904 ◽

2021 ◽

Vol 12 (3) ◽

pp. 2889-2904

Keyword(s):

Principal Component Analysis ◽

Antioxidant Activity ◽

Phenolic Content ◽

Principal Component ◽

Total Phenolic ◽

Phytochemical Composition ◽

Potential Applications ◽

Anthracene Derivatives ◽

Layer Chromatography

The production of phytochemicals in plants can be influenced by several factors. This work evaluated the influence of seasonality on phytochemical composition, phenolic content, and antioxidant activity of Neoglaziovia variegata. The leaves were harvested for a year. Phytochemical characterization by thin-layer chromatography indicated the presence of anthocyanins, anthraquinones, anthracene derivatives, flavonoids, tannins, monoterpenes, diterpenes, triterpenes, and steroids in the leaves collected in all months, and coumarins in leaves of 4 of the 12 months of collection. The antioxidant activity, evaluated in vitro, ranged from 33.0 to 86.1% inhibition of DPPH• and from 36.2 to 97.8% inhibition of ABTS•+. The total phenolic content, determined using Folin-Ciocalteu reagent, varied between 21.5 and 65.8 mg GAE/g. Phenolic acids and flavonoids were determined by HPLC-DAD, with higher concentrations of kaempferol (0.47-3.57 mg/g), p-coumaric (0.19-3.59 mg/g) and ellagic (0.26-3.31 mg/g) acids. The Principal Component Analysis (PCA) indicated the separation of the leaf samples according to the season. It was demonstrated the influence of seasonality on the antioxidant activity and phytochemical composition of N. variegata leaves and that this species is rich in secondary metabolites of different classes, with potential applications in several areas, such as pharmaceutical and food.

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ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENTS OF SEVEN BROWN SEAWEED FROM DJIBOUTI COAST

International Journal of Current Pharmaceutical Research ◽

10.22159/ijcpr.2019v11i3.34095 ◽

2019 ◽

pp. 42-44

Author(s):

ABDIRAHMAN ELMI FOURREH ◽

FATOUMA MOHAMED ABDOUL-LATIF ◽

MOUSTAPHA NOUR IBRAHIM ◽

ALI MERITO ALI

Keyword(s):

Antioxidant Activity ◽

Secondary Metabolites ◽

Dry Matter ◽

Phenolic Content ◽

Antioxidant Activities ◽

Biological Activities ◽

Brown Seaweed ◽

Antioxidant Potential ◽

Phenolic Contents ◽

Dpph Method

Objective: This study focuses on the antioxidant potential of Djibouti brown seaweed and their phenolic contents. Methods: We evaluated the antioxidant potential by DPPH method (1,1-diphenyl-2-picrylhydrazyl) and their phenolic contents of seven Djibouti seaweed: Cytoseira myrica, Padina pavonica, Sargassum fluitans, Sargassum ilifolium, Sargassum sp, Turbinaria triquetra and Turbinaria turbinata. Also, we searched the secondary metabolites of these seaweeds. Results: We obtain a higher antioxidant activity at 60,7±0,9 % and a higher phenolic content at 199,01±0,5 μg equivalent phloroglucinol (PGE)/g dry matter for Padina pavonica. A good linear correlation (R2 = 0,898) is observed between the antioxidant activity and the phenolic content of the seaweed studied. Also, two Padina pavonica collected in two different locations have different biochemical concentrations and antioxidant activity, suggesting the influence of the marine environment on the biosynthesis of secondary metabolites and the biological activities of seaweed. The present study shows the presence of tannins, saponosides, flavonoids and steroid-terpenes. Conclusion: The species studied show interesting antioxidant activities and can be consumed to prevent oxidative stress.

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Correlation of Total Phenolic, Flavonoid and Carotenoid Content of Sesbania sesban (L. Merr) Leaves Extract with DPPH Scavenging Activties

International Journal of Pharmacognosy and Phytochemical Research ◽

10.25258/ijpapr.v9i1.8046 ◽

2017 ◽

Vol 9 (1) ◽

Cited By ~ 1

Author(s):

Sani N. Fitriansyah ◽

Irda Fidrianny ◽

Komar Ruslan

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Carotenoid Content ◽

Total Phenolic ◽

Sesbania Sesban ◽

Total Carotenoid Content ◽

Dpph Method ◽

Dpph Scavenging

Antioxidants are found in many plants and can neutralize free radicals. Sesbania sesban (L.)Merr is a plant that has been used empirically by Indonesian people and its proven have many pharmacologycal activity. The objectives of this research were to study antioxidant activity Sesbania sesban leaves extract using DPPH (2,2-diphenyl-1-picrylhydrazyl) method and correlation with its total phenolic, flavonoid and carotenoid content. Extraction was performed by reflux using different polarity solvent. The extracts were vaporated using rotary evaporator. Antioxidant activity was tested using DPPH assay. Determination of total phenolic, flavonoid and carotenoid content were performed by UV-visible spectrophotometry and its correlation with inhibitory concentration 50 (IC50) DPPH scavenging activity were analyzed by Pearson’s method. Nhexane, ethyl acetate and ethanol extracts of Sesbania sesban leaves had IC50 DPPH  50 g/ml and it can be classified as very strong antioxidant. Ethanol extract of Sesbania sesban had the highest of total phenolic content (5.18 g GAE/100 g) and highest total flavonoid content (4.56 g QE/100 g), while the highest total carotenoid content (4.56 g BE/100 g) was given by n-hexane extract. Total phenolic content in Sesbania sesban leaves extracts had significant and negative correlation with their IC50 DPPH scavenging activities. Phenolic compounds in Sesbania sesban leaves extracts were contributor major in its antioxidant activities by DPPH method.

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Comparison of Phenolic Compounds and Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China

10.20944/preprints201906.0308.v1 ◽

2019 ◽

Author(s):

Jinyan Gong ◽

Bingquan Chu ◽

Lingxiao Gong ◽

Zhongxiang Fang ◽

Xiaoxu Zhang ◽

...

Keyword(s):

Principal Component Analysis ◽

High Performance Liquid Chromatography ◽

Phenolic Compounds ◽

High Performance ◽

Antioxidant Activities ◽

Principal Component ◽

Chrysanthemum Morifolium ◽

Caffeoylquinic Acids ◽

Caffeoylquinic Acid ◽

Chrysanthemum Morifolium Ramat

This study investigated the phenolic compounds of 15 Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’, including 6 ‘Duoju’ and 9 ‘Taiju’ using high performance liquid chromatography. The antioxidant activities of these ‘Hangbaiju’ were estimated by DPPH, ABTS and FPAR assays. Results showed that a total of 14 phenolic compounds were detected in these flowers, including 3 mono-caffeoylquinic acids, 3 di-caffeoylquinic acids, 1 phenolic acid and 7 flavonoids. ‘Duoju’ and ‘Taiju’ possessed different concentration of phenolic compounds, and ‘Taiju’ exhibited higher caffeoylquinic acids and stronger antioxidant activities than ‘Duoju’. Caffeoylquinic acids showed a strong correlation with the antioxidant activities of the samples. Principal component analysis revealed an obvious separation between ‘Duoju’ and ‘Taiju’ using phenolic compounds as variables. Apigenin-7-O-glucoside, 3,5-di-O-caffeoylquinic acid, luteolin and acacetin were found to be the key phenolic compounds to differentiate ‘Duoju’ from ‘Taiju’.

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Principal Component Analysis Application on Nutritional, Bioactive Compound and Antioxidant Activities of Pigmented Dough Grain

Chiang Mai University Journal of Natural Sciences ◽

10.12982/cmujns.2021.036 ◽

2021 ◽

Vol 20 (2) ◽

Author(s):

Junthanee Teravecharoenchai ◽

Parisut Chalermchaiwat ◽

Ratiya Thuwapanichayanan

Keyword(s):

Principal Component Analysis ◽

Total Phenolic Content ◽

Nutritional Value ◽

Phenolic Content ◽

Antioxidant Activities ◽

Rice Variety ◽

Principal Component ◽

Bioactive Compound ◽

Total Phenolic ◽

Glutinous Rice

The dough stage of rice plant is a critical stage during the grain development. The rice endosperm continues to expand and the color of the seed coat develops in accordance with rice variety, so it is called as dough grain. This research was carried out to examine nutritional value, bioactive compound and antioxidant activity of Thai dough grain. Ten varieties of pigmented dough grain including non-glutinous and glutinous rice were studied. Principal component analysis (PCA) was conducted to visualize the difference in nutrition amongst ten rice varieties. Hierarchical cluster analysis was used to identify the unique characteristics of each rice variety. Three principal components (PC1-PC3) showed 82.04% of the total variance and could divide pigmented dough grain varieties into 3 groups. Group 1 consisted of a red dough grain (Red Hom Mali). It had the highest total phenolic content as well as high protein and antioxidant activities. Group 2 consisted of two red dough grains (Thabthim Chumphae and Niao Daeng) and two black dough grains (Riceberry and Niaodum Kumbaikeaw), which had moderate antioxidant activities. Group 3 consisted of two green dough grains (Khao Dawk Mali 105 and Kor Khor 6) and three black dough grains (Black Hom Mali, Mali Black Sulin and Niaodum Kumnoiy), exhibiting high gamma oryzanol value but, low total phenolic content. Hence, red and black dough grains had higher nutritional value, total phenolic content, total anthocyanin and antioxidant activities than green dough grains. In addition, dough grains from non-glutinous rice had higher protein and lower fat than those from glutinous rice. Therefore, the data from this research could benefit the utilization of these pigmented dough grain as functional food ingredients and healthy food product.

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