scholarly journals In vitro Antioxidant Activities of Maillard Reaction Products Produced in the Steaming Process of Polygonum multiflorum Root

2011 ◽  
Vol 6 (1) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Zhenli Liu ◽  
Yuanyan Liu ◽  
Zhimao Chao ◽  
Zhiqian Song ◽  
Chun Wang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Therapeutic Effects ◽  
Reaction Products ◽  
Polygonum Multiflorum ◽  
Main Compound

The root of Polygonum multiflorum Thunb. (Heshouwu in Chinese) is one of the most popular herbs used in traditional Chinese medicine (TCM). However, after steam processing (Zhi-heshouwu in Chinese), the root is known to have different properties and medicinal values compared with Heshouwu. Eleven volatile Maillard reaction products were identified in the extract of Zhi-heshouwu, but not in that of Heshouwu. The new products were four furanones, two furans, two nitrogen compounds, one pyran, one alcohol and one sulfur compound. The antioxidant activities were compared between the extracts from Zhi-heshouwu and Heshouwu. The results showed that the extract from Zhi-heshouwu presented a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the extract from Heshouwu, with IC50 values of 0.43 mg/mL and 2.9 mg/mL, respectively ( p<0.05). The hydroxyl radical scavenging activities of the two were similar (IC50 0.98 mg/mL and 1.45 mg/mL, respectively; p > 0.05). 5-Hydroxymethyl-furfural, a main compound in the extract of Zhi-heshouwu, showed IC50 values for scavenging DPPH radicals and hydroxyl radicals of 1.6 mg/mL and 0.24 mg/mL, respectively. The antioxidant activities of the extract from Zhi-heshouwu could partly explain the different therapeutic effects of Heshouwu and Zhi-heshouwu in TCM.

scholarly journals Maillard reaction products of chitosan and glucosamine: antibacterial and antioxidant activity

2021 ◽  
Vol 10 (1) ◽  
pp. 47-55
Author(s):  
Quoc Le Anh ◽  
Phu Dang Van ◽  
Duy Nguyen Ngoc ◽  
Hien Nguyen Quoc ◽  
Nghiep Ngo Dai
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dose Range ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Uv Spectrophotometry ◽  
Reaction Products ◽  
Maillard Reactions

Maillard reactions between chitosan and glucosamine were induced by Co-60 gamma irradiation method and the antibacterial and antioxidant activities of resulting products were investigated. Briefly, a mixture of chitosan (1%) - glucosamine (0.5%) was irradiated with a dose range of 0-100 kGy. The Maillard reaction products of chitosan and glucosamine (CTS-GA MRPs) were analyzed by UV spectrophotometry, and residual glucosamine was determined by high performance liquid chromatography (HPLC). Antibacterial and antioxidant activities of the CTS-GA MRPs were investigated with radiation dose and pH by using directly contacted and ATBS•+ free radical scavenging methods. The results indicated that the CTS-GA MRPs formed at 25 kGy exhibited high antibacterial activity at both pH 5 and 7. On the other hand, antioxidant activity of CTS-GA MRPs increased with the increase of dose. The results also revealed that CTS-GA MRPs with high antimicrobial and antioxidant activities are potential candidates as preservative agents in food processing and cosmetics.

scholarly journals Enhancement of Minor Ginsenosides Contents and Antioxidant Capacity of American and Canadian Ginsengs (Panax quinquefolius) by Puffing

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 527 ◽  
Author(s):  
Min-Soo Kim ◽  
Sung-Joon Jeon ◽  
So Jung Youn ◽  
Hyungjae Lee ◽  
Young-Joon Park ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Value Added ◽  
Panax Quinquefolius ◽  
Total Phenolic ◽  
Maillard Reaction Products ◽  
Scavenging Activity ◽  
Reaction Products ◽  
Saponin Content

The effects of puffing on ginsenosides content and antioxidant activities of American and Canadian ginsengs, Panax quinquefolius, were investigated. American and Canadian ginsengs puffed at different pressures were extracted using 70% ethanol. Puffing formed a porous structure, inducing the efficient elution of internal compounds that resulted in significant increases in extraction yields and crude saponin content. The content of minor ginsenosides (Rg2, Rg3, compound K) increased with increasing puffing pressure, whereas that of major ginsenosides (Rg1, Re, Rf, Rb1, Rc, Rd) decreased, possibly due to their deglycosylation and pyrolysis. Furthermore, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, total phenolic content, total flavonoid content, amount of Maillard reaction products, and acidic polysaccharides content increased with increasing puffing pressure, but 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity did not. There was no substantial difference in the results between puffed American and Canadian ginsengs. Consequently, these results suggest that puffing can be a promising novel technology for processing P. quinquefolius to achieve higher levels of minor ginsenosides and obtain value-added products.

scholarly journals Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2025
Author(s):  
Anna Marina Grigoriou ◽  
Eftychia Pinakoulaki
Keyword(s):  
Antioxidant Activity ◽  
Ftir Spectroscopy ◽  
Structural Changes ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Food Ingredient ◽  
In Vitro Antioxidant Activity

Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.

In vitro antioxidant activity and phytochemical analyses of Acalypha godseffiana (Euphobiaceae) leaf extracts

2021 ◽  
Vol 25 (1) ◽  
pp. 75-79
Author(s):  
S.O. Olubodun ◽  
G.E. Eriyamremu ◽  
M.E. Ayevbuomwan ◽  
C.I. Nzoputa
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Antioxidant Vitamin ◽  
Phytochemical Analysis ◽  
Leaf Extracts ◽  
Anti Oxidant ◽  
In Vitro Antioxidant Activity

The presence of various bioactive components makes it necessary to analyse plants for their potential to act as a source of useful treatments and cures for many inflammatory, infectious and pathogenic diseases. This study was carried out to determine phytochemicals and in-vitro antioxidant activities of the leaf extracts of Acalypha godseffiana. The leaves of A. godseffiana were collected, dried, pulverized and extracted separately with methanol and water using maceration method. The extract was concentrated in vacuo with rotary evaporator at 40oC. The extracts were subjected to quantitative phytochemical analysis and different anti-oxidant analytical procedures like FRAP, DPPH etc to determine the radical scavenging capabilities. The results of phytochemical analysis estimated the quantities and revealed the presence of alkaloids, flavonoids, tannins, saponins and terpenoids which varied in both extracts. The methanol and aqueous extracts exhibited antioxidant activities with relatively high IC50 (IC50 = 3.67 ìg/ml and 4.42ìg/ml respectively) which accounted for a low free radical-scavenging activity when compared with the reference antioxidant, vitamin C (IC50 = 1.51ìg/ml). The results of the study indicates that A. godseffiana leaf extracts contain secondary metabolites and possesses antioxidant properties.

Investigation of the Anti-cataract and Antioxidant Activities of Cnidoscolus aconitifolius Leaves Extract In vitro

2021 ◽  
pp. 28-38
Author(s):  
Henry Bulama ◽  
Daniel Dahiru ◽  
Joshua Madu
Keyword(s):  
Total Protein ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Control Group ◽  
Scavenging Activity ◽  
Aqueous Fraction ◽  
Cnidoscolus Aconitifolius

Background: Cataract is a major cause of visual impairment and blindness around the world. This study evaluated the in vitro antioxidant and anti-cataract activities of Cnidoscolus aconitifolius leaves extract and fractions. Antioxidant activities were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiozoline-6-sulfonic acid) (ABTS), total reducing power, and hydrogen peroxide scavenging assays. Anti-cataract potential was evaluated in vitro using goat lenses divided into eight groups of different treatments and incubated in artificial aqueous humor at 37 °C for 72 hours. Glucose-induced opacity in the lenses was observed and biochemical indices quantified (catalase, Malondialdehyde (MDA) and total protein in the lens homogenate). Results: The crude extract and its fractions possess substantial antioxidant activities. The aqueous fraction exhibited the best DPPH radical scavenging activity (IC50 value 78.599 µg/ml); while the dichloromethane fraction exhibited the highest ABTS radical scavenging activity with IC50 66.68 µg/ml. The anti-cataract evaluation of crude and fractions at 250 μg/ml showed a significant increase (p<0.05) in the total protein and catalase activity compared to the cataract control group. The malonaldehyde level decreased significantly (p<0.05) in all the treated groups.

scholarly journals Antioxidant and Anti-Inflammatory Activities of Six Flavonoids from Smilax glabra Roxb

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5295
Author(s):  
Xinyu Zhao ◽  
Ruyi Chen ◽  
Yueyue Shi ◽  
Xiaoxi Zhang ◽  
Chongmei Tian ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Raw264.7 Cells ◽  
Enzyme Linked Immunosorbent Assay ◽  
Preparative Hplc ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Anti Inflammatory

This study aimed to isolate, prepare and identify the main flavonoids from a standardized Smilax glabra flavonoids extract (SGF) using preparative HPLC, MS, 1H NMR and 13C NMR, determine the contents of these flavonoids using UPLC, then compare their pharmacological activities in vitro. We obtained six flavonoids from SGF: astilbin (18.10%), neoastilbin (11.04%), isoastilbin (5.03%), neoisoastilbin (4.09%), engeletin (2.58%) and (−)-epicatechin (1.77%). The antioxidant activity of six flavonoids were evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 2,2′-Azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS+) radical scavenging activity and ferric reducing antioxidant power (FRAP). In addition, the anti-inflammatory activity of six flavonoids were evaluated by determining the production of cytokines (IL-1β, IL-6), nitric oxide (NO) using enzyme linked immunosorbent assay and the NF-κB p65 expression using Western blotting in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. The results showed that (−)-epicatechin, astilbin, neoastilbin, isoastilbin and neoisoastilbin had strong antioxidant activities, not only in DPPH and ABTS+ radicals scavenging capacities, but in FRAP system. Furthermore, all the six flavonoids could significantly inhibit the secretion of IL-1β, IL-6, NO (p < 0.01) and the protein expression of NF-κB p-p65 (p < 0.01) in LPS-stimulated RAW264.7 cells. This study preliminarily verified the antioxidant and anti-inflammatory activities of six flavonoids in S. glabra.

scholarly journals Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 242 ◽  
Author(s):  
Kun Chen ◽  
Jiajia Zhao ◽  
Xiaohan Shi ◽  
Qayum Abdul ◽  
Zhanmei Jiang
Keyword(s):  
Antioxidant Activity ◽  
Reaction Time ◽  
Maillard Reaction ◽  
Radical Scavenging ◽  
Casein Hydrolysate ◽  
Size Exclusion ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Exclusion Chromatography ◽  
Initial Ph

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decreased with the reaction time up to 8 h, whereas their browning intensities significantly increased (p < 0.05). After 4 h of heat treatment, the fluorescence properties of xylose–BCH MRPs reached the maximum. There was a production of higher and smaller molecular substances in xylose–BCH MRPs with an increased reaction time, as analyzed by size exclusion chromatography. The 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging capacity and ferrous reducing activity of xylose-BCH MRPs gradually increased with the reaction time extended from 0 to 8 h.

scholarly journals Behaviour of 9-Ethyl-9H-carbazole Hydrazone Derivatives Against Oxidant Systems

2019 ◽  
Vol 92 (1) ◽  
pp. 87-94 ◽  
Author(s):  
Cigdem Karaaslan ◽  
Hande Gurer-Orhan ◽  
Sibel Suzen ◽  
Luciano Saso ◽  
Omidreza Firuzi ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Amyloid Β ◽  
In Vitro Assays ◽  
Cytotoxic Activities ◽  
Scavenging Activity ◽  
Neuroprotective Effects ◽  
Neuronal Pc12 Cells

Antioxidants are helpful in prevention of several diseases related with oxidative stress including neurodegenerative disorders. In recent studies, carbazoles were given proof of promising antioxidant activities. In this article, 9-ethyl-9H-carbazole hydrazone derivatives were synthesized, characterized and their in vitro antioxidant activity and possible cytotoxic effects were investigated. Furthermore, protective effect of the synthesized derivatives against amyloid β-induced damage in PC12 neuronal cells was examined by using MTT assay. The newly synthesized carbazoles were found to have radical scavenging activity with a varying potency both in cell-free and cell-based in vitro assays. Several compounds, especially such as 3d and 3e, 3m and 3n bearing two halogen groups on the phenyl ring, were found to have cytotoxic activity. However, their cytotoxic activities were not higher than that of melatonin. Several compounds also significantly protected neuronal PC12 cells against amyloid β-induced damage, which can be defined as neuroprotective agents. (4-(2-((9-Ethyl-9H-carbazol-3-yl)methylene)hydrazinyl)benzonitrile) 3r was found as the most active compound with both radical scavenging activity and neuroprotective effects against amyloid β-induced damage. These findings might provide an alternative strategy for developing novel carbazole derivatives for management of neurodegenerative diseases, such as Alzheimer's disease.

scholarly journals Analysis on antibacterial activities and volatile compounds of Maillard reaction products derived from squid skin

2020 ◽  
Vol 145 ◽  
pp. 01028
Author(s):  
Lili Ji ◽  
Yan Zhang ◽  
Wendong Song ◽  
Lu Cai ◽  
Yaning Wang ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Antioxidant Activities ◽  
Food Additives ◽  
Antibacterial Activities ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Synthetic Antioxidant ◽  
Predominant Component

Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with glucose (GSS), fructose (FSS) and lactose (LSS) were prepared, whose volatile compounds were analyzed by gas chromatography-mass spectrometer. And the antibacterial activities of three Maillard reaction products against Escherichia coli, methicillin-resistant Staphylococcus aureus and Vibrio harveyi were investigated. The results showed that the volatile compounds of squid skin MRPs mainly contained alcohol, acid, phenol, ester, aldehyde, alkane, alkene, amide and ester, among which alcohol was the predominant component in the GSS and LSS, accounting for 53.87±6.02 % and 83.67±3.64%, respectively, however, acid was predominant component in the FSS, accounting for 54.19±3.38 %. Surprisingly, 2, 6-di-tert-butyl-4-methylphenol (BHT), as a synthetic antioxidant, was firstly identified in these three MRPs, which directly indicated squid skin MRPs have antioxidant activities. It is demonstrated that the antibacterial abilities of LSS and GSS were superior to that of FSS, and Escherichia coli was the most sensitive to the three MRPs among the three tested bacteria. This study demonstrates squid skin MRPs possess antioxidant and antibacterial abilities, which shows promising and far-ranging prospect in the fields of food additives.

Sign in / Sign up

Export Citation Format

Share Document