Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves

2006 ◽  
Vol 12 (5) ◽  
pp. 385-395 ◽  
Author(s):  
S. Silva ◽  
L. Gomes ◽  
F. Leitão ◽  
A. V. Coelho ◽  
L. Vilas Boas
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Olive Tree ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Olive Seeds ◽  
Seed Extracts

Extracts of leaves, fruits and seeds of olive tree cultivars of Trás-os-Montes e Alto Douro (Portugal) were analysed by reverse phase HPLC with diode array detection and mass spectrometry (MS). This methodology allowed the identification of some common phenolic compounds, namely, verbascoside, rutin, luteolin-7-glucoside, oleuropein and hydroxytyrosol. Moreover the hyphenation of HPLC with MS enabled the identification of nüzhenide in olive seeds. An oleuropein glucoside was also detected in olive tree leaves. The total phenolic content was determined with the Folin Denis reagent and the total antioxidant activity with the ABTS method. There is a correlation between total antioxidant activity and total phenolic content with the exception of the seed extracts analysed. The apparent high antioxidant activity of seed extracts may be due to nüzhenide, a secoiridoid that is the major phenolic component of olive seeds. These results suggest a possible application of olive seeds as sources of natural antioxidants.

scholarly journals Bioactive compounds content and total antioxidant activity of two savoy cabbages

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 549-554 ◽  
Author(s):  
M.A. Fernández-León ◽  
M. Lozano ◽  
D. González ◽  
M.C. Ayuso ◽  
M.F. Fernández-León
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
In Vitro Antioxidant Activity

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 µmol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity.  

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

scholarly journals Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation

2021 ◽  
Author(s):  
Arkadiusz Szpicer ◽  
Anna Onopiuk ◽  
Iwona Wojtasik-Kalinowska ◽  
Andrzej Półtorak
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Skin Extract ◽  
Total Antioxidant Activity ◽  
Grape Skin ◽  
Total Antioxidant ◽  
Red Grape ◽  
Grape Skin Extract

AbstractConsumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.

Impact of Two Different Methods of Extraction on Total Antioxidant Activity and Phenolic Content in an Uncommon Plant (Sansevieria trifasciata) and Commonly Consumed Fruits

2021 ◽  
Vol 27 (1) ◽  
Author(s):  
Vandana Dohre ◽  
Surabhi Yadav
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Total Antioxidant Activity ◽  
Fruit Extracts ◽  
Indian Gooseberry ◽  
Total Antioxidant

To determine and compare total antioxidant activity (TAA) and phenolic content (TPC) of Sansevieria trifasciata leaves’ extract with different fruits’ extract (Guava, Indian plum and Indian gooseberry) and fruit juices (Pomelo, Orange, and Beetroot) on the basis of two extraction methods, total phenolic content and antioxidant activity were analysed by Folin-Ciocalteu’s and Phosphomolybdate assay, respectively and expressed as equivalent to catechin. The extraction process of selected samples was done by using both decoction extraction method (DEM) and microwave-assisted method (MAE) of water solvent. Among both techniques of extractions, MAE exhibited significantly higher TPC and TAA than DEM. Compared to Sansevieria trifasciata plant extracts, there was a strong positive correlation coefficient (á<0.05) between the total phenolic contents and antioxidant activities of different fruit juices and fruit extracts in both the classical (DEM) and modern (MAE) techniques. Sansevieria trifasciata possesses a considerable amount of phenolic compounds and antioxidant activity concerning different fruit juices and fruit extracts which directly associated with health-promoting potential and appears as possible drug development for antioxidant. Among all extract and juices, Indian gooseberry possesses the greatest total phenolic content and antioxidant activity due to its higher TPC.

scholarly journals Evaluation of Total Antioxidant Activity and Total Phenolic Content of Different Tahini (Sesame Paste) Brands in Iran’s Market

2020 ◽  
Vol 14 (2) ◽  
pp. 13-19
Author(s):  
Naficeh Sadeghi ◽  
Mohammad Reza Vafi ◽  
Behrooz Jannat ◽  
Masoomeh Behzad ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

2012 ◽  
Vol 93 (5) ◽  
pp. 1198-1205 ◽  
Author(s):  
Shiamala Devi Ramaiya ◽  
Japar Sidik Bujang ◽  
Muta Harah Zakaria ◽  
Wong Sing King ◽  
Muhd Arif Shaffiq Sahrir
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Passion Fruit ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

Total phenolic content and antioxidant activity of plants used in traditional Romanian herbal medicine

2011 ◽  
Vol 6 (3) ◽  
pp. 388-396 ◽  
Author(s):  
Iuliana Spiridon ◽  
Ruxanda Bodirlau ◽  
Carmen-Alice Teaca
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Thymus Vulgaris ◽  
Total Antioxidant Activity ◽  
Origanum Vulgare ◽  
Total Antioxidant

AbstractA number of herbal plants from Romania widely used as natural food additives or for health promotion in traditional medicine were investigated for their antioxidant activity. Methanol extracts were obtained from plants belonging to the Lamiaceae family (lavender Lavandula angustifolia L.; lemon balm Melissa officinalis; sage Salvia officinalis; oregano Origanum vulgare L.; rosemary Rosmarinus officinalis L.; thyme Thymus vulgaris L.; mullein Verbascum phlomoides; mint Mentha longifolia), Clusiaceae family (St John’s wort Hypericum perforatum L.), and Compositae family (elecampane Inula helenium). Total phenolic concentration was determined using the Folin-Ciocalteu phenol reagent method, while total flavonoids were measured using the aluminium chloride colorimetric method. Relationships between total antioxidant activity and composition of plant extracts were evaluated. Origanum vulgare extract showed the highest antioxidant activity and total phenolic content compared to the other plants extracts. A positive correlation was observed between total antioxidant activity and total phenolic content of the analyzed extracts.

scholarly journals Total Phenolic Content and Antioxidant Activity in Leaves and Drupes of Ten Olive Varieties

2016 ◽  
Vol 44 (1) ◽  
pp. 155-161 ◽  
Author(s):  
Georgios MITSOPOULOS ◽  
Vasiliki PAPAGEORGIOU ◽  
Michael KOMAITIS ◽  
Marianna HAGIDIMITRIOU
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Positive Correlation ◽  
Ic50 Value ◽  
Total Antioxidant ◽  
Different Seasons ◽  
Olive Varieties

Leaves and drupes of the olive varieties "Koroneiki", "Lianolia Kerkyras", "Mastoidis", "Arbequina", "Adramytini", "Megaritiki", "Gaidourelia", "Kalamata", "Konservolia" and "Chalkidiki", were collected at different seasons during the years 2008 & 2009 and investigated for their total phenolic content and antioxidant activity. Total phenolic content and antioxidant activity were determined according to Folin-Ciocalteau and DPPH assays, respectively. Different varieties presented differences in the total phenolic content and total antioxidant activity per tissue. For both years, most varieties showed higher total phenolic content in new season leaves than in green and black drupes. New season leaves on April showed the highest total phenolic content than the leaves of September and December of the same year, with a few exceptions. There was a positive correlation between the antioxidant activity and the total phenolic content. Highest phenolic content was accompanied by a lower IC50 value and as a result higher antioxidant activity.

Determination of Biochemical Composition and Pigment Content in Legume and Cereal Microgreens

2021 ◽  
Author(s):  
F. Altuner
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Chlorophyll B ◽  
Total Chlorophyll ◽  
Total Antioxidant

Background: Legumes and cereals microgreens are consumed both in healthy nutrition and as a natural food against many degenerative diseases due to their rich bioactive content. The research was carried out to determine the biochemical contents of 5 legumes and 7 cereals. Methods: The research was conducted in Van Yuzuncu Yıl University Field Crops Department Laboratory in 2020, in a controlled growing environment, according to the completely randomized experimental design. Total antioxidant activity, total phenolic, total flavonoid and total ascorbic acid contents and total Chlorophyll, Chlorophyll a, Chlorophyll b and Carotenoid contents and correlation between them were determined. Result: The differences between the means of all traits were found to be significant. The biochemical contents of cereals were 1.6-7 times higher than legumes. There was no big difference between the pigment values. In legumes, Bilensoy alfalfa had the highest total antioxidat activity and total flavonoid content, Uzbek lentil total phenolic content and Goynuk bean had the highest Total ascorbic acid. In cereals, Kirklar oat had the highest total antioxidat activity, total phenolic, total flavonoid and total ascorbic acid contents, while Larende barley had the lowest values (except total ascorbic acid content). While total Chlorophyll and Chlorophyll a amounts were highest in Kirklar barley and lowest in Uzbek lentils, the opposite situation occurred in Chlorophyll b and Carotenoid amounts. There was no significant correlation between biochemical parameters in legumes. There was a positive and significant correlation between total phenolic content with total antioxidant activity and between total ascorbic acid with total fenolic content in cereals. There were positive and significant correlations between all pigment parameters in both legumes and cereals.

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