Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity of Dried Plants Garcinia mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders

Food Science ◽  
2011 ◽  
pp. 39-48
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic ◽  
Tannin Content ◽  
Garcinia Mangostana

scholarly journals Effects of Gamma-Irradiation on the Antioxidant Potential of Traditional Bulgarian Teas

2017 ◽  
Vol 12 (2) ◽  
pp. 1934578X1701200
Author(s):  
Michał Adam Janiak ◽  
Adriana Slavova-Kazakova ◽  
Magdalena Karamać ◽  
Vessela Kancheva ◽  
Anastasiya Terzieva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Food Irradiation ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Tannin Content ◽  
Good Night

Food irradiation technologies are used to reduce the risk of food borne diseases by eliminating pathogenic microorganisms, prolonging shelf life and reducing storage losses by delaying ripening, germination or sprouting. However, application of irradiation in food technology can negatively influence the biologically active compounds in foods. In this research, the effect of gamma-irradiation on the antioxidant activity of Bulgarian teas was investigated. The aim of the study was to evaluate the total phenolic and tannin content and antioxidant activity of ethanolic extracts of Bulgarian herbal teas before and after gamma-irradiation. Mursalski tea ( Sideritis scardica), Mashterka tea ( Thymus serpyllum), Good Night tea (tea mix), Staroplaninski tea (Balkan tea mix), Trakia tea (tea mix), and Mountain tea (Planinski tea mix) were selected for this study. Gamma-irradiation was applied at the absorbed dose of 5 kGy. Antioxidant activity of non-irradiated and irradiated teas was determined by measuring antiradical activity against DPPH• and ABTS•+ and the ability to reduce ferrous ions. The highest total phenolic content was found in Mursalski tea (268 mg/g), and the highest tannin content in Good Night tea (168 mg/g). FRAP, TEAC and DPPH assays revealed that the most active samples were Staroplaninski (2.78 mmol Fe (II)/g), Planinski (0.87 mmol Trolox/g) and Planinski (0.032 mg/mL), respectively. The radical scavenging activity of irradiated tea samples was maintained after gamma-irradiation. The most interesting extract from irradiated tea studied was Staroplaninski, which demonstrated a higher antioxidant potential in the irradiated sample compared with the non-irradiated sample.

scholarly journals STUDI OPTIMASI EKSTRAKSI KANDUNGAN SENYAWA FENOLIK TOTAL DAN UJI AKTIVITAS ANTIOKSIDAN DARI DAUN MANGGIS (Garcinia mangostana Linn.)

2019 ◽  
Vol 10 (1) ◽  
pp. 36
Author(s):  
Emil Salim ◽  
Yogi Afritunando ◽  
Nindi Antika Febriana ◽  
Mai Efdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Garcinia Mangostana ◽  
Activity Test ◽  
Ic50 Value ◽  
Dpph Method

This study aims to determine antioxidant activity and total phenolic content of mangosteen leaves in several different solvents. The antioxidant activity test of the extract was determined by the DPPH method and the total phenolic content was determined by the Folin-Ciocalteu method. The phytochemical test of mangosteen leaves showed the presence of phenolic compounds, saponins, triterpenoids and alkaloids. The extraction results increase with increasing water content in methanol, ethanol and acetone. The highest amount of extract was obtained using 50% acetone solvent (34.98 ± 0.17%). Extraction using 100% ethanol showed the highest total phenolic content (614.25 ± 5.58 mg GAE / g extract) and the lowest IC50 value (5.81 mg / L). The results of this study indicate that the use of 50% acetone solvent can optimize the amount of extract and 100% ethanol can optimize the content of total phenolic compounds and antioxidant activity of mangosteen leaves.

scholarly journals TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN BUBUK KULIT MANGGIS (Garcinia mangostana L.) DARI BUAH SEGAR DENGAN VARIASI LAMA PENYIMPANAN YANG DIOLAH SECARA MEKANIS

2017 ◽  
Vol 21 (2) ◽  
pp. 110 ◽  
Author(s):  
Irwan Roza ◽  
Evawati Evawati ◽  
Rince Alfia Fadri ◽  
Gusmalini Gusmalini
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Total Content ◽  
Free Radical Scavengers ◽  
Total Phenolic ◽  
Radical Scavengers ◽  
Garcinia Mangostana ◽  
Storage Duration ◽  
Grinding Machine

This study aims to determine the total content of phenolic compounds and antioxidant activity of mangosteen skin powder from fresh fruit with variations of storage duration which processed mechanically. Methods of research done by determining the total content of phenolic compounds using the method of DPPH free radical scavengers. The fresh mangosteen skin was dried with a drying oven, with a capacity of 0.12 kg/h and a drying rate of 2.79 kg. Furthermore, dry mangosteen skin was milled by grinding machine with 2870 rpm rotation and obtained rendemen mangosteen skin powder as much as 38.04% with water content 8.33%. Total content of phenolic mangosteen powder with variation of storage duration 0 days, 10 days, and 20 days ranged 81.17 mgGAE / g - 195.51 mgGAE /g. The range of IC 50 for the three treatment is 6.80 ppm - 26.47 ppm. The highest total phenolic content and antioxidant activity werw found at zero days of storage.

scholarly journals Bekul Fruit, Potential Pharmafood from Northern Region of Bali Island, Indonesia: Selected Phytochemical Analyses and Antioxidant Activity of Its Ethanol Extract.

2021 ◽  
Vol 14 (1) ◽  
pp. 477-483
Author(s):  
Agung Nova Mahendra ◽  
I Nyoman Tri Pramartha
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Activity Index ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Northern Region ◽  
Total Phenolic ◽  
Tannin Content ◽  
Dpph Assay ◽  
Gallic Acid Equivalent

Background: Bekulfruit from Northern region (Buleleng regency), Bali, Indonesia, is commonly consumed fresh in the island of Bali or processed as local delicacy and used as part of religious offerings. Up to date, there is no data regarding the taxonomy, phytochemical composition, and antioxidant properties of this Balinese fruit.This study was aimed to investigate total phenolic content, tannin content and antioxidant activity of the ethanol extract of bekul fruit obtained from Banjar district, Buleleng regency, Bali. Methods: Total phenolic compound was quantified in terms of gallic acid equivalent (GAE) by using Folin-Ciocalteu method, mean while tannin content was determined in terms of tannic acid equivalent (TAE). IC50of the extract was determined using DPPH assay, and subsequently used in the calculation of antioxidant activity index (AAI) using the formula of Scherer and Godoy (2009). Results: Bekul plant was revealed as Ziziphusjujuba Mill. Total phenolic and tannin content of the extract was 29.48 mg/100 g GAE and 91.06 mg/100 g TAE, respectively. Thevalue of IC50was 77.40 mg/ml, with antioxidant activity index (AAI) of 50.94. Conclusion:Ethanol extract of bekul (Ziziphusjujuba Mill.) fruit contains phenolic and tannin compounds. This extract is found to scavenge free radicals and possess very strong antioxidant activityin vitro. Taken together, these findings lead to the notion that bekul fruit from Northern region of Bali, Indonesia, is a promising pharma food

Analysis of Antioxidant Activity and Total Phenolic Content in Garcinia mangostana Using Response Surface Methodology

2015 ◽  
Vol 1113 ◽  
pp. 217-222
Author(s):  
Ummi Kalthum Ibrahim ◽  
Amira Sofea Mahamad Husin ◽  
Ruzitah Mohd Salleh
Keyword(s):  
Antioxidant Activity ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Garcinia Mangostana ◽  
Different Parts

This study investigates the antioxidant activity and total phenolic content on different parts of Garcinia mangostana which are pericarp, leaf, fruit, and seed. 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was used to determine the antioxidant activity and the total phenolic content was determined by Folin-Ciocalteu method. Response surface method (RSM) was used to determine the effect of the two extraction variables: extraction time (30-120 minutes) and extraction temperature (30-50°C) on yield of total phenolic content and antioxidant activity of different parts of Garcinia mangostana. The significant factors on each experimental design response were identified from the analysis of variance (ANOVA). The best condition for total phenolic content of different parts of Garcinia mangostana was chosen based on the desirability obtained by using extraction temperature of 30°C and extraction time of 60.09 minutes, which resulted in 0.0274 mg GAE/g of total phenolic content in pericarp, 0.2501 mg GAE/g of total phenolic content in leaf, 0.0202 mg GAE/g of total phenolic content in fruit, and 0.0198 mg GAE/g of total phenolic content in seed of Garcinia mangostana. Under this conditions, it was found that the antioxidant activity of pericarp, leaf, fruit, and seed of Garcinia mangostana were 89.45%, 86.58%, 93.33%, and 78.80% of radical scavenging activity, respectively.

scholarly journals DETERMINATION OF THE TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY IN THE RIND EXTRACTS OF GARCINIA MANGOSTANA L., GARCINIA COWA ROXB., AND GARCINIA ATROVIRIDIS GRIFF. EX T. ANDERS.

2020 ◽  
pp. 149-152
Author(s):  
REGINA ANDAYANI ◽  
FITHRIANI ARMIN ◽  
AINUL MARDHIYAH
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Garcinia Mangostana ◽  
Antioxidant Power ◽  
Three Samples ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Garcinia Cowa

Objectives: Garcinia atroviridis Griff. ex T. Anders., Garcinia mangostana L., and Garcinia cowa Roxb. are plants of the genus Garcinia that has been widely used by the community as a food flavoring, spices, and also as a herbal medicinal ingredient. This research aimed to evaluate the total phenolics and antioxidant activity from three species of Garcinia (G. atroviridis Griff. ex T. Anders., G. mangostana L., and G. cowa Roxb.) Methods: The total phenolic content (TPC) of the extracts was estimated as Gallic Acid Equivalent by the Folin-Ciocalteu method. Antioxidant activity was assessed using Ferric Reducing Antioxidant Power assay. Results: The TPC of G. mangostana L. rind extract is higher (31.83±3.70%), than G. cowa Roxb.(4.35±0.17%) and G. atroviridis Griff. ex T. Anders. (2.47±0.42%). Based on the antioxidant activity, G. mangostana L. rind has a higher total antioxidant activity (24.68 μmol Fe(II)/g) than G. cowa Roxb. (18.88±0.12 μM Fe (II)/g and G. atroviridis Griff. ex T. Anders.(17.61±0.05 μM Fe(II)/g). Conclusion: The results showed that G. mangostana L rind extract contains a higher level of TPC and antioxidant activity among the other rinds. The results obtained indicate that the three samples have the potential to be a source of natural antioxidants. Further studies must be carried out to isolate compounds that have antioxidant activity.

Evaluation of the Phenolics and in vitro Antioxidant Activity of Different Botanical Herbals Used for Tea Infusions in Brazil

2019 ◽  
Vol 15 (4) ◽  
pp. 345-352
Author(s):  
Acácio A.F. Zielinski ◽  
Charles W.I. Haminiuk ◽  
Trust Beta
Keyword(s):  
Cluster Analysis ◽  
Antioxidant Activity ◽  
Hierarchical Cluster Analysis ◽  
Hierarchical Cluster ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Tannin Content ◽  
Herbal Infusions ◽  
In Vitro Antioxidant Activity

Background: The consumption of herbal teas has gained much attention due to its healthpromoting benefits, including antioxidant, neuroprotective, antimicrobial, antitumor, and antiinflammatory effects. These biological activities are associated in part to the antioxidant activity of chemical compounds present in teas, especially flavonoids and phenolic acids. Objective: The aim of this study was to evaluate a total of 17 different botanical herbal infusions consumed in Brazil in terms of their phenolic antioxidants. Methods: The analysis performed were total phenolic compounds, total flavonoids, total flavonols, tannin content and in vitro antioxidant activity (DPPH, ABTS, CUPRAC, FRAP, and ORAC assays). Data were processed using univariate, bivariate and multivariate analysis (hierarchical cluster analysis). Results: The use of Hierarchical Cluster Analysis (HCA) suggested an unsupervised classification relationship based on level of functionality of the herbal teas. Higher levels of total phenolics, total flavonoids and antioxidant activity were found in Anemopaegma mirandum while higher values of tannin content and total flavonols were found in Peumus boldus. All antioxidant activity assays showed significant correlations among each other (r > 0.84, p < 0.001), and with total phenolic and flavonoids (r > 0.83, p < 0.001). Using HCA, three clusters were suggested and cluster 1 showed the highest functionality. Conclusion: The herbal infusions evaluated can be a good resource of bioactive compounds to consume and supplementing food products. Nevertheless, future studies should focus on the evaluation of these herbal teas using in vivo systems to understand the mechanisms of action when these different herbal infusions are used as beverages.

Effect of Natural Fermentation on Antioxidant Activity of Pearl Millet (Pennisetum glaucum)

2020 ◽  
Vol 16 (3) ◽  
pp. 306-313 ◽  
Author(s):  
Urvashi Srivastava ◽  
Pinki Saini ◽  
Anchal Singh
Keyword(s):  
Antioxidant Activity ◽  
Response Surface ◽  
Pearl Millet ◽  
Iron Content ◽  
Fermentation Process ◽  
Pennisetum Glaucum ◽  
Reducing Sugar ◽  
Total Phenolic ◽  
Tannin Content ◽  
Natural Fermentation

Background: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. Objective: This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. Results: The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p <0.05) with a change in pH, temperature and time. pH was found to be the most important factor affecting the quality parameters of the pearl millet during fermentation as it exerted a strong influence (p < 0.01) on all the dependent variables. Conclusion: Increase in total reducing sugar, iron content, antioxidant activity and decrease in tannin content of pearl millet were observed along with a decrease in pH and temperature of fermentation. On the basis of response surface and contour plots, the fermentation conditions of pearl millet were optimized at a temperature of 40°C, pH 5 and time duration of 8 hours.

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