Comparison in Antioxidant Activities and Total Polyphenol Contents of Safflower (Carthamus tinctorius L.) Germplasm Collection

2015 ◽  
Vol 27 (3) ◽  
pp. 381-392
Author(s):  
Jung Sook Sung ◽  
Ho Cheol Ko ◽  
On Sook Hur ◽  
Sang Gyu Kim ◽  
Jung Ro Lee ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Germplasm Collection ◽  
Carthamus Tinctorius ◽  
Total Polyphenol

scholarly journals Comparative Study of the Antioxidant Activities of Eleven Salvia Species

2010 ◽  
Vol 5 (2) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Gábor Janicsák ◽  
István Zupkó ◽  
Imre Máthé ◽  
Judit Hohmann
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Biological System ◽  
Antioxidant Activities ◽  
Close Correlation ◽  
Reference Compound ◽  
Total Polyphenol ◽  
Methanolic Extracts

The lipid peroxidation-inhibiting activities of aqueous methanolic extracts of eleven Salvia species (Fam. Lamiaceae) were evaluated in an enzyme-independent biological system. The total polyphenol contents and the amounts of the most abundant phenoloids of the genus, caffeic and rosmarinic acids, were also determined. The EC50 values of the extracts displayed substantial differences. All of the investigated species except S. jurisicii (EC50 191.2 μg/mL) exhibited higher activities than that of ascorbic acid (EC50 123.8 μg/mL), the reference compound. Among the studied species, S. scabiosifolia (EC50 5.4 μg/mL) demonstrated the highest effect, followed in sequence by S. dumetorum, S. transsylvanica, S. officinalis l albiflora, S. nemorosa l albiflora and S. recognita (EC50 6.5 – 10.2 μg/mL). The close correlation was confirmed between the antioxidant activities and the total phenol contents of the extracts. For caffeic and rosmarinic acids, the correlation was much weaker, indicating the important role of other polyphenols in the antioxidant activity.

scholarly journals Bioactive Compounds and Antioxidant Activity of Cauliflower According to Heat Treatment Method (P06-074-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Eun-Sun Hwang
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Science Research ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cruciferous Vegetables ◽  
Total Polyphenol ◽  
Health Promoting

Abstract Objectives Cauliflower is one of the cruciferous vegetables and contains various physiologically active substances such as glucosinolates, polyphenols, and flavonoids. Unlike ordinary vegetables, cruciferous vegetables are often consumed by cooking through heat treatment. The purpose of this study was to investigate the effects of different heating procedures, in particular steaming and boiling, on glucosinolate, total polyphenol, and total flavonoid concentrations in cauliflower. In addition, antioxidant activity was compared between fresh uncooked, steamed, and boiled cauliflower, which are the main methods of preparing cauliflower before consumption. Methods Glucosinolates in uncooked, steamed, and boiled cauliflower were subjected to high-pressure liquid chromatography. Total phenolic and total flavonoid content and antioxidant activities in cauliflower extracted in both water and 80% ethanol were determined. Results Eight glucosinolate peaks were detected in cauliflower representing glucoiberin, progoitrin, glucoraphanin, sinigrin, gluconapin, glucoiberverin, glucobrassicin, and gluconasturtiin. Boiling cauliflower significantly decreased the glucosinolate, total polyphenol, and total flavonoid concentrations compared to those of uncooked or steamed cauliflower. The results clearly indicated that health-promoting compounds in cauliflower are significantly affected by different cooking methods, showing that uncooked > steamed > boiled. The amounts of total polyphenols and total flavonoids contained within uncooked cauliflower extracted by 80% ethanol were higher than those in the steamed and boiled extracts. The highest antioxidant activity was observed in uncooked cauliflower extracted in 80% ethanol compared to that of water extracts at the same concentration. Steamed and boiled cauliflower extracts showed lower antioxidant activity. Conclusions Based on these results, fresh uncooked cauliflower is optimal in terms of the content of health-promoting compounds and antioxidant activity. It may be desirable to use steaming rather than boiling to minimize the loss of glucosinolates when storing, pretreating, processing, and cooking cruciferous vegetables. Funding Sources This research was supported by the Basic Science Research Program through the National Research Foundation of Korea.

Antioxidant and Antiproliferative Activities of Crossostephium chinensis (L.) Makino

2009 ◽  
Vol 37 (04) ◽  
pp. 797-814 ◽  
Author(s):  
Tien-Ning Chang ◽  
Guan-Jhong Huang ◽  
Yu-Lin Ho ◽  
Shyh-Shyun Huang ◽  
Heng-Yuan Chang ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Dependent Manner ◽  
Total Polyphenol ◽  
Human Hepatoma Hepg2 Cells ◽  
Hepatoma Hepg2 ◽  
Antiproliferative Activities

Crossostephium chinensis (L.) (CC) Makino is a common traditional Chinese medicinal plant used to dehumidify and cure rheumatism and arthralgia. The water and methanol extracts of C. chinensis (CCW and CCM) were evaluated for their antioxidant and antiproliferative activities. The antioxidant activities of CC were evaluated by using ABTS radical scavenging, DPPH radical scavenging, nitric oxide scavenging and superoxide scavenging methods. Iron chelating activity, lipid peroxidation, total polyphenol contents, total flavonoid contents and total flavonol contents were also detected. In all the tested models, both CCW and CCM showed their ability to scavenge the free radicals in a does-dependent manner. CCW had higher antioxidant and antiproliferative activities than CCM. In LC-MS-MS analysis, the chromatograms of CCW with good antioxidant activities were established. Rutin might be an important bioactive compound in CCW. The antiproliferative activities of CCW and CCM were also studied in vitro by using human hepatoma HepG2 cells. CCW exhibited good antiproliferative activity. These results indicated that CCW might be used as a potential source of natural antioxidants and as an anti-tumor agent.

scholarly journals Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

2020 ◽  
Vol 10 (3) ◽  
pp. 959 ◽  
Author(s):  
Patricio Orellana-Palma ◽  
Virgilio Lazo-Mercado ◽  
María Pía Gianelli ◽  
Eduard Hernández ◽  
Rommy N. Zúñiga ◽  
...  
Keyword(s):  
Apple Juice ◽  
Antioxidant Activities ◽  
Bioactive Compound ◽  
Quality Attributes ◽  
Volatile Profile ◽  
Fresh Sample ◽  
Total Polyphenol ◽  
Important Quality ◽  
Hedonic Scale ◽  
Compound Concentration

Apple juice was subjected to centrifugal block cryoconcentration (CBCC) for three cycles and their effect on the physicochemical properties, bioactive compounds, antioxidant activity, volatile profile, and sensory analysis was investigated. In the final cycle, the solutes were approximately four-fold of the initial condition (≈14 °Brix) and the color (ΔE* ≈ 25.0) was darker than the fresh juice, with bioactive compound concentration values close to 819 mg GAE/100 g d.m., 248 and 345 mg CEQ/100 g d.m. for total polyphenol, flavonoid, and flavanol content, respectively, equivalent to a retention of over 60%. DPPH and FRAP assays presented high antioxidant activities, with values of approximately 1803 μmol TE/100 g d.m. and 2936 μmol TE/100 g d.m, respectively. The cryoconcentrate showed a similar aromatic profile to the fresh juice, with 29 and 28 volatile compounds identified, respectively. The centrifugal force allowed to obtain excellent process parameters, with 73%, 0.87 (kg/kg), and 85% for efficiency, solute yield, and percentage of concentrate, respectively. Sensory evaluation shows that the odor, aroma, and flavor of fresh sample were remained in the reconstituted cryoconcentrate sample, with good qualifications (four points in a five-score hedonic scale) by trained panelists. Therefore, CBCC can preserve important quality attributes from apple juice.

scholarly journals Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Koan Sik Woo ◽  
Hyun-Joo Kim ◽  
Ji Hae Lee ◽  
Byong Won Lee ◽  
Yu Young Lee ◽  
...  
Keyword(s):  
Water Solubility ◽  
Antioxidant Activities ◽  
Binding Capacity ◽  
Radical Scavenging ◽  
Hydroxycinnamic Acid ◽  
Plain Water ◽  
Adzuki Bean ◽  
Total Polyphenol ◽  
Water Binding ◽  
Cooked Rice

This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.

scholarly journals Total Polyphenol, Flavonoid Contents and Antioxidant Activities of Dolsan Leaf Mustard Pickle during Storage

KSBB Journal ◽  
2016 ◽  
Vol 31 (2) ◽  
pp. 100-104
Author(s):  
Hae Reon Son ◽  
Sun Kyung Oh ◽  
Myeong Rak Choi
Keyword(s):  
Antioxidant Activities ◽  
Total Polyphenol

scholarly journals Screening of Selected Sri Lankan Seasonal Fruit Extracts for Total Antioxidant Activity in vitro

2019 ◽  
Vol 7 (1) ◽  
pp. 7-12
Author(s):  
Amarosige Shanoli Kavindya Fernando ◽  
Anoja Priyadarshani Attanayake ◽  
Kamani Ayoma Perera Wijewardena Jayatilaka
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Antioxidant Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fruit Extracts ◽  
Total Polyphenol Content ◽  
Total Antioxidant

The present study aimed to determine the total polyphenol content and total antioxidant activities of ten selected seasonal fruit extracts grown in Sri Lanka. The aqueous refluxed fruit extracts (4h) were used at the initial concentration of 0.05 g/mL. The total polyphenol content was determined according to the Folin-Ciocalteu method. The total antioxidant activity was evaluated by DPPH (2, 2-diphenyl-2-picrylhydrazyl), FRAP (ferric reducing power) and TBA (thiobabituric acid assay) assays with L-ascorbic acid as the reference compound. The total polyphenol content of the fruit extracts varied from 0.81±0 to 17.54±0.50 mg GAE (gallic acid equivalents) per gram of dry weight. The antioxidant activities ranged in IC50 of 46.60±0.60 to 367.90 ± 4.90 μg/mL, 3.41±0.02 to 50.46±1.02 µM, 30.62±0.50 to 182.64±0.90 mg AAE (L-ascorbic acid equivalents) per gram of dry weight for DPPH, FRAP, TBA assays, respectively. All aqueous fruit extracts exert dose dependent in vitro antioxidant activities in different degrees. Among the selected fruit extracts S. carophylatum, P. zeylanica, A. comosus exert relatively high total antioxidant activity together with high total polyphenol content. Hence, the selected fruit extracts are deserved to be as potent sources for antioxidant lead compounds in the development of nutraceuticals using the above edible fruits.

scholarly journals Use of Viscozyme L to extract polyphenols from Kim Tuyen green tea

2014 ◽  
Vol 17 (2) ◽  
pp. 56-64
Author(s):  
Phuong Thi Huynh ◽  
Oanh Ngoc Huynh ◽  
Hien Phuoc Phan
Keyword(s):  
Green Tea ◽  
Antioxidant Activities ◽  
Green Tea Extract ◽  
Optimum Amount ◽  
Total Polyphenol ◽  
Enzyme Extraction ◽  
Ic50 Value ◽  
Tea Extract

Polyphenol production in Kim Tuyen green tea extract was surveyed in this study by optimizing appropriate conditions for Viscozyme L. The optimum amount of water added was 1:20 (w material: w water), the ratio 0.06 v enzyme: w extract, Viscozyme L showed the highest activity at 40 - 450C in 90 min at 60 rpm. Total polyphenol in green tea extract collected from the conditions above reached its peak at 23.49% of dry content (w/w). The total polyphenol and antioxidant activities by carried out by DPPH (1,1-diphenyl-2-picrylhydrazyl) assay of green tea extract (collected by the conditions above) treated with Viscozyme L (23.98%) showed IC50 value at 276.98μL, which was significantly higher antioxidant activities of those treated with non-enzyme extraction (15.75% w/w), with IC50 value at 328.98μL.

scholarly journals Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

2021 ◽  
Vol 117 (3) ◽  
pp. 1
Author(s):  
Natália ČERYOVÁ ◽  
Daniel BAJČAN ◽  
Judita LIDIKOVÁ ◽  
Marek ŠNIRC ◽  
Pavol TREBICHALSKÝ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Pinot Noir ◽  
Anthocyanin Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Phenolic Contents ◽  
Wine Colour ◽  
Total Anthocyanins

<p class="042abstractstekst"><span lang="EN-US">Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l<sup>-1</sup>, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l<sup>-1</sup>. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.</span></p><div id="OKAYFREEDOM_INJECTED" style="display: none;"> </div><script type="text/javascript" src="chrome-extension://hfnbbbkabnehoejfhcbbhdicagcoobji/web/libs/ciuvo-addon-sdk.min.js"></script>

scholarly journals Phenolic Composition and Antioxidant Activities of Opuntia ficus Indica L. Cladodes Related to Extraction Method

2017 ◽  
Vol 9 (6) ◽  
Author(s):  
Kechebar M. S. A. ◽  
Karoune S. ◽  
Laroussi K. ◽  
Djellouli A.
Keyword(s):  
Extraction Method ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Antioxidant Activity ◽  
Dpph Radical ◽  
Total Polyphenol ◽  
Opuntia Ficus Indica ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging ◽  
Better Than

We studied the richness of phenolic compounds and the antioxidant activities of Opuntia ficus indica L. cladodes by comparing two types of extraction, maceration and soxhlet made with methanol / water (8 : 2, v/v). The results showed that the extraction by maceration is better than that by soxhlet with a total polyphenol concentration of 36.7 mg GAE/ g DW, a total antioxidant activity of 18.5 mg GAE/ g DW and an IC50 of 77.5 μg/ml against DPPH radical scavenging. These results are very vaforable for a sustainable valorisation of the prickly pear cladodes for medicinal, pharmacological and alimentary fields.

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