scholarly journals Variation of Phenolics (Bound and Free), Minerals, and Antioxidant Activity of Twenty-Eight Wild Edible Fruits of Twenty-Three Species from Far North Region of Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-14
Author(s):  
B. B. Koubala ◽  
J. P. Bayang ◽  
H. Wangso ◽  
M. C. Kolla ◽  
A. Laya
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Natural Antioxidants ◽  
Anthocyanin Content ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Far North ◽  
Wild Fruits ◽  
Wild Edible Fruits

The present study is aimed at investigating the variation of phenolics (bound and free), minerals, and antioxidant potentials of the wild edible fruits (fresh and dry) native from Far North Region of Cameroon. The results showed significant ( p < 0.01 ) differences among fruits and species for all parameters. Bound phenolic content (mgGAE/100 g) of dry fruits (DF) ranged from 95.58 to 407.72; however, the contents were varied from 28.97 to 306.04 in fresh fruits (FF). Free phenolic content varied from 46.43 to 344.73 in DF and fold from 119.54 to 315.79 for those FF. Flavonoids (4.27-256.87 mg QE/100 g), tannins (3.24-63.42 mg CE/100 g), and anthocyanin content (8.65-168.10 mg C3GE/100 g) in fruits varied also significantly in respect with DF and FF. The mineral content analysis indicates that the wild fruits are rich in valuable macro- and trace elements. For antioxidant activities, except high 2.2-diphenyl-1-picyhydrazyl (DPPH) scavenging activity obtained with free phenolics, the bound phenolics of FF and DF had significantly high ferric reducing antioxidant power (FRAP) and 2,2-azino-bis(3-ethylbenzylthiozoline-6-sulphonic acid) (ABTS) scavenging activity. Furthermore, free and bound phenolic content was highly and positively correlated with ABTS, DPPH, and FRAP activities confirmed by the principal component analysis (F1×F2: 60.17%). The present study revealed that the wild edible fruits of twenty-three species investigated are important sources of bioactive compounds, natural antioxidants, and nutraceutical potential to prevent/to treat chronic diseases which could be benefits for the consumers.

scholarly journals Bioactive Phenolic Metabolites from Adriatic Brown Algae Dictyota dichotoma and Padina pavonica (Dictyotaceae)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1187
Author(s):  
Ivana Generalić Mekinić ◽  
Vida Šimat ◽  
Viktorija Botić ◽  
Anita Crnjac ◽  
Marina Smoljo ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Ultrasound Assisted Extraction ◽  
Antioxidant Power ◽  
Dictyota Dichotoma ◽  
Assisted Extraction ◽  
Sample Data ◽  
Ferric Reducing Antioxidant Power ◽  
The Individual

In this study, the influences of temperature (20, 40 and 60 °C) and extraction solvents (water, ethanol) on the ultrasound-assisted extraction of phenolics from the Adriatic macroalgae Dictyota dichotoma and Padina pavonica were studied. The extracts were analysed for major phenolic sub-groups (total phenolics, flavonoids and tannins) using spectrometric methods, while the individual phenolics were detected by HPLC. The antioxidant activities were evaluated using three methods: Ferric Reducing/Antioxidant Power (FRAP), scavenging of the stabile 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and Oxygen Radical Antioxidant Capacity (ORAC). The aim of the study was also to find the connection between the chemical composition of the extracts and their biological activity. Therefore, principal component analysis (PCA), which permits simple representation of different sample data and better visualisation of their correlations, was used. Higher extraction yields of the total phenolics, flavonoids and tannins were obtained using an alcoholic solvent, while a general conclusion about the applied temperature was not established. These extracts also showed good antioxidant activity, especially D. dichotoma extracts, with high reducing capacity (690–792 mM TE) and ORAC values (38.7–40.8 mM TE in 400-fold diluted extracts). The PCA pointed out the significant influence of flavonoids and tannins on the investigated properties. The results of this investigation could be interesting for future studies dealing with the application of these two algae in foods, cosmetics and pharmaceuticals.

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

Synthesis and Biological Activities of Hydroxytyrosol Ester Derivatives

2020 ◽  
Vol 42 (1) ◽  
pp. 109-109
Author(s):  
Hao Zang Hao Zang ◽  
Qian Xu Qian Xu ◽  
Luyun Zhang Luyun Zhang ◽  
Guangqing Xia Guangqing Xia ◽  
Jiaming Sun and Junyi Zhu Jiaming Sun and Junyi Zhu
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acetylcholinesterase Inhibition ◽  
Hydroxyl Group ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Better Than

A series of hydroxytyrosol (HT) derivatives were synthesized by modification of alcohol hydroxyl group of HT, twenty-five target compounds were obtained and characterized by NMR and HRMS. The antioxidant activities of those compounds were evaluated in three different assays. Except 3e and 3y, all other compounds demonstrated significant 2,2and#39;-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical cation scavenging activity ranging from IC50 3.4 to 24.4 μM, which were more potent than L-ascorbic acid (IC50=24.8 μM). Compounds 3b-3d, 3f-3k, 3m-3x were better than Trolox (18.3 M). Moreover, the ferric reducing antioxidant power (FRAP) of all compounds were discovered to be more potent than L-ascorbic acid (40.7 mmol/g), except 3e, all other compounds (141.5-202.1 mmol/g) were better than Trolox (94.7 mmol/g). Compounds 3a-3d, 3f-3j, 3l-3m, 3o, 3q, 3t, 3v-3y exhibited more potent hydroxyl radical scavenging activity (IC50=245.1-475.1 M) than L-ascorbic acid (554.4 M) and Trolox (500.4 M). Compounds 3q, 3t and 3y exhibited more potent -Glucosidase inhibition activity (39.1-52.4 M) than Acarbose (60.9 M). Compounds 3a, 3d, 3f-3m, 3s-3t, 3v-3y showed some acetylcholinesterase inhibition activities, compounds 3a, 3d, 3f-3j, 3l-3m, 3o-3p, 3s-3t, 3w showed some butyrylcholinesterase inhibition activities.

scholarly journals HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained fromPunica granatumFruit Peel

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Sushil Kumar Middha ◽  
Talambedu Usha ◽  
Veena Pande
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Water Extract ◽  
Scavenging Activity ◽  
Fruit Peel ◽  
Phenolic Profile ◽  
Antioxidant Power

This study revealed polyphenolic content, nutritive content, antioxidant activity, and phenolic profile of methanol and aqueous extracts ofPunica granatumpeel extract. For this, extracts were screened for possible antioxidant activities by free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity and ferric-reducing antioxidant power (FRAP) assays. The total phenolics and flavonoid recovered by methanolic (MPE) and the water extract (AQPE) were ranged from 185 ± 12.45 to 298.00 ± 24.86 mg GAE (gallic acid equivalents)/gm and 23.05 ± 1.54 to 49.8 ± 2.14 quercetin (QE) mg/g, respectively. The EC50of herbal extracts ranged from 100 µg/ml (0.38 quercetin equivalents), for AQPE, 168 µg/ml (0.80 quercetin equivalents), for MPE. The phenolic profile in the methanolic extracts was investigated by chromatographic (HPLC) method. About 5 different flavonoids, phenolic acids, and their derivatives including quercetin (1), rutin (2), gallic acid (3), ellagic acid (4), and punicalagin as a major ellagitannin (5) have been identified. Among both extracts, methanolic extract was the most effective. This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry.

scholarly journals Review on in vitro antioxidant activities of Curcuma species commonly used as herbal components in Indonesia

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 286-293 ◽  
Author(s):  
Abdul Rohman ◽  
H. Widodo ◽  
E. Lukitaningsih ◽  
M. Rafi ◽  
Nurrulhidayah A.F. ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Curcuma Longa ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
In Vitro Tests ◽  
Antioxidant Power ◽  
Ferric Thiocyanate ◽  
Herbal Components

Free radicals, reactive nitrogen species (RNS) and reactive oxygen species (ROS) have been known to contribute several degenerative diseases such as cardiovascular diseases, aging, certain types of cancers, rheumatoid arthritis, neurodegenerative, and diabetes mellitus. In order to overcome the negative effects of these radicals, some scientists have explored some natural antioxidants from plants and it's by-products. The antioxidant can be defined as any substances or samples capable of inhibiting free radical reactions in the oxidation reaction. Due to curcuminoids contained, Curcuma species such as Curcuma longa, Curcuma heyneana, Curcuma mangga, and Curcuma xanthorriza were commonly used for herbal components in some traditional medicine. Several in vitro tests been introduced and used to measure antioxidant activities, namely radical scavenging assay using 2,2’-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6 -sulfonic acid) (ABTS•+), ferric reducing antioxidant power (FRAP), ferric-thiocyanate, phosphomolybdenum method, cupric ion reducing antioxidant capacity, metal chelating power, beta-carotene bleaching linoleic-ferric-thiocyanate, and thiobarbituric acid methods. This review highlighted the antioxidant activities in vitro of C. longa, C. heyneana, C. mangga, and C. xanthorriza through several tests. To perform this review, several repute databases were analyzed and used. From this review, it can be stated that Curcuma species have powerful antioxidant activities, therefore they could be potential sources of natural antioxidants and can be used as food supplements.

scholarly journals Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves

2021 ◽  
Vol 21 (02) ◽  
pp. 17477-17491
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Upland Rice ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Surface Areas ◽  
Young Leaves

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar ‘Damgatondam’, which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spreading them out in a thin layer, pan-roasted at 70°C for 30 min, and finally dried at 70°C for 90 min. They were either kept as pieces of leaves or ground into a powder, and both were used for brewing tea by infusion in water at 4oC, room temperature (about 25oC), for 1, 3, 5, 7, 9, 11, or 15 h and brewing at 70oC or 98oC for 1, 3, 5, 7, 9, 11 or 15 min. Directly after brewing, the tea was stored at -25oC awaiting analysis. Each sample was analyzed for total phenolic content (TPC) and for antioxidant activity, by ferric reducing antioxidant power (FRAP), 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulphonic acid) (ABTS) assays. Results showed that tea brewed from ground leaves had higher antioxidant activity than tea brewed from ungrounded leaves. The highest level of extraction was at 98oC for 15 min, where the TPC was 62.79 mg GAE/100g, antioxidant activity was 278.04 for DPPH, 195.38 for ABTS and 1150.13 mg TE/100g for FRAP. Samples extracted at 4oC or room temperature also had high levels of TPC and antioxidant activity with the maximum extraction at room temperature for 15 h; where TPC was 46.76 mg GAE/100g, and antioxidant activities were 152.72 for DPPH, 140.42 for ABTS and 950.32 mg TE/100 g for FRAP. Therefore, the level of extraction for tea brewed in all four conditions depended on both temperature and brewing time. Also, extraction of high levels of bioactive compounds depended on large surface areas of the leaves being in contact with water.

scholarly journals Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 174
Author(s):  
Hefei Zhao ◽  
Roberto J. Avena-Bustillos ◽  
Selina C. Wang
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
The United States ◽  
Total Phenolic ◽  
Olive Pomace ◽  
Antioxidant Power ◽  
Practical Applications ◽  
Crude Extracts

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.

scholarly journals Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 96 ◽  
Author(s):  
Sushant Aryal ◽  
Manoj Kumar Baniya ◽  
Krisha Danekhu ◽  
Puspa Kunwar ◽  
Roshani Gurung ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Wild Vegetables ◽  
Ic50 Value

Eight selected wild vegetables from Nepal (Alternanthera sessilis, Basella alba, Cassia tora, Digera muricata, Ipomoea aquatica, Leucas cephalotes, Portulaca oleracea and Solanum nigrum) were investigated for their antioxidative potential using 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging, hydrogen peroxide (H2O2), ferric reducing antioxidant power (FRAP), and ferric thiocyanate (FTC) methods. Among the selected plant extracts C. tora displayed the highest DPPH radical scavenging activity with an IC50 value 9.898 μg/mL, whereas A. sessilis had the maximum H2O2 scavenging activity with an IC50 value 16.25 μg/mL—very close to that of ascorbic acid (16.26 μg/mL). C. tora showed the highest absorbance in the FRAP assay and the lowest lipid peroxidation in the FTC assay. A methanol extract of A. sessilis resulted in the greatest phenolic content (292.65 ± 0.42 mg gallic acid equivalent (GAE)/g) measured by the Folin–Ciocalteu reagent method, while the smallest content was recorded for B. alba (72.66 ± 0.46 GAE/g). The greatest flavonoid content was observed with extracts of P. oleracea (39.38 ± 0.57 mg quercetin equivalents (QE)/g) as measured by an aluminium chloride colorimetric method, while the least was recorded for I. aquatica (6.61 ± 0.42 QE/g). There was a strong correlation between antioxidant activity with total phenolic (DPPH, R2 = 0.75; H2O2, R2 = 0.71) and total flavonoid content (DPPH, R2 = 0.84; H2O2, R2 = 0.66). This study demonstrates that these wild edible leafy plants could be a potential source of natural antioxidants.

Total Phenolic, Antioxidant Activities and Flavonoid Contents of Herbal Syrups

2019 ◽  
Vol 800 ◽  
pp. 60-64
Author(s):  
Fredijs Dimiņš ◽  
Ingrīda Augšpole
Keyword(s):  
Antiradical Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Total Phenolic Compounds ◽  
Trolox Equivalent

The aim of the study was to characterize antioxidative properties and antiradical activity of the herbal syrups collection in Latvia. Spectrophotometry was used to characterize antioxidant properties of herbal syrups. Antiradical activity, total phenols and content of flavonoids were determined spectrophotometrically. The antiradical scavenging activity was measured by the DPPH (2.2-diphenyl-1-picrylhydrazyl) reaction. The herbal syrups antiradical scavenging activity was estimated by the amount of DPPH of reagent using in reaction with a sample of vegetable syrup (in percent) and by Trolox equivalent. The total phenolic compounds were determined by using the Folin – Ciocalteu method. The total phenolic content was expressed in mg of the gallic acid equivalents. The content of flavonoids was determined by using reaction between the AlCl3 and flavonoids. Antiradical scavenging activity by Trolox equivalent of the herbal syrups was found from 81 to be 130 mg 100 g-1 herbal syrups. The content of total phenols was found from 22 to be 282 mg GAE 100 g-1, but content of total flavonoids by quercetin equivalent was found from 1 to 44 mg QE 100 g-1. In case of increased disease problems, syrups with increased antioxidant content should be used. However, the specificity of each disease should be taken into account as well as the content of certain compounds in the plants.

scholarly journals Antioxidant Activities and Total Phenolics of Acacia Honey

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S245-S247 ◽  
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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