scholarly journals Stability of Bioactive Compounds and Antioxidant Activity of Thai Cruciferous Vegetables during In Vitro Digestion

2017 ◽  
Vol 5 (2) ◽  
pp. 100-108 ◽  
Author(s):  
Kunyarut Puangkam ◽  
Wipawan Muanghorm ◽  
Nattaya Konsue
Keyword(s):  
Antioxidant Activity ◽  
Brassica Juncea ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Cruciferous Vegetables ◽  
Antioxidant Power ◽  
Cruciferous Vegetable ◽  
Mustard Green

Raphanus sativus (L.) var. caudatus Alef (Thai rat-tailed radish), Brassica juncea (L.) Czern. (leaf mustard) and Brassica juncea (L.) Coss. var. sareptana Sinskaja (mustard green) are cruciferous vegetable commonly consumed in Thailand and Asian countries. The vegetables were extracted with different solvents namely methanol, hexane and water prior to total phenolic content (TPC), phenethyl isothiocyanate (PEITC) content and antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were determined. Effects of gastrointestinal digestion on stability of these characteristics were investigated. It was found that the order of extraction efficiency for high bioactive compounds and antioxidant activity was water> methanol> hexane. Among vegetables, mustard green showed the highest TPC, PEITC, FRAP and DPPH values being 19.78±0.01 g GAE, 9.65 ± 1.08 µmol, 8.18±0.01 µM FeSO4 and 7.75±0.31 µM TE per 100g, respectively. Decreases in DPPH (30.6-53.5%), FRAP (49.0-88.0%) and PEITC (27.2-56.7%) values were slightly higher than TPC (27.9-41.6%) after in vitro digestion. It can be said that Thai cruciferous vegetables contain substantial chemical property and this may promote their health protection but the stability through digestive system should be warranted.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

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 From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 559 ◽  
Author(s):  
Bragueto Escher ◽  
Cardoso Borges ◽  
Sousa Santos ◽  
Mendanha Cruz ◽  
Boscacci Marques ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biological Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Calendula Officinalis ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Functional Analyses ◽  
Calendula Officinalis L

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

scholarly journals Analysis of Popcorn (Zea mays L. var. everta) for Antioxidant Capacity and Total Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 22 ◽  
Author(s):  
Michael G. Coco Jr. ◽  
Joe A. Vinson
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
High Fiber ◽  
Snack Foods ◽  
Total Antioxidant

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin-Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.

scholarly journals Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 671 ◽  
Author(s):  
Xiao Xu ◽  
Wenxiu Hu ◽  
Siduo Zhou ◽  
Chuanhai Tu ◽  
Xiudong Xia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Hydroxyl Radical ◽  
Phenolic Content ◽  
Reducing Power ◽  
Total Phenolic ◽  
Food Ingredient ◽  
Antioxidant Power ◽  
Functional Activities ◽  
Glutinous Rice

Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities.

scholarly journals In vitro Antioxidant Activity, Phenolic Compounds and Protective Effect against DNA Damage Provided by Leaves, Stems and Flowers of Portulaca oleracea (Purslane)

2014 ◽  
Vol 9 (1) ◽  
pp. 1934578X1400900 ◽  
Author(s):  
Rúben Silva ◽  
Isabel S. Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Portulaca Oleracea ◽  
Total Phenolic ◽  
Protective Effects ◽  
Daily Consumption ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Ferric Reducing Antioxidant Power

This study analyzed the antioxidant properties of Portulaca oleracea L., known as purslane. The samples (leaves, flowers and stems) were collected at two different locations in Portugal: Tavira (L1) and Vendas Novas (L2). Assays for total antioxidant activity, total phenolic content and ferric-reducing antioxidant power were conducted and, for both locations, significantly higher values ( P<0,05) were observed for stems (508.8 and 982.3 mg AAE/100 g DW, 1008.6 and 2285.5 mg GAE/100 g DW, 121.0 and 166.3 mg TE/100 g DW, respectively for each location), than in leaves or flowers. In the DPPH assay, the three-plant parts from L2 reached the 50% inhibition rate in lower concentrations than plants from L1. On the other hand, higher concentrations of total monomeric anthocyanins were found in samples from L1 (95.5, 88.8 and 86.0 mg/L) than in samples from L2 (81.7, 70.5 and 59.8 mg/L). The same was true for phenolic acids, estimated by liquid-chromatography, where methanol extracts were used. Phenolic extracts from all three-plant parts from both locations showed protective effects on DNA against hydroxyl radicals. This work suggests the possibility of benefit to human health from its consumption, related to the high antioxidant activity of purslane, even the stems, usually discarded in daily consumption.

scholarly journals Effect of Fortification with Raspberry Juice on the Antioxidant and Potentially Anti-Inflammatory Activity of Wafers Subjected to In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 791
Author(s):  
Urszula Szymanowska ◽  
Monika Karaś ◽  
Urszula Złotek ◽  
Anna Jakubczyk
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Simulated Digestion ◽  
Cyclooxygenase 1 ◽  
Consumer Assessment ◽  
Positive Effect

The aim of this study was to investigate the effect of raspberry juice addition on the content of phenolic compounds and the antioxidant activity of wafers. The research was carried out on non-supplemented wafers (control) and wafers in which water was replaced with raspberry juice in the amount of 10%, 20%, 50%, 75% and 100%. The potential bioavailability of the phenolic compounds after in vitro digestion was also determined. As shown by the consumer assessment, wafers in which the water was replaced with 100% raspberry juice turned out to be the best variant of the enriched wafers. The content of total phenolic compounds, flavonoids, phenolic acids, and anthocyanins in the tested products increased with the increasing amount of raspberry juice added to the wafers. The fortification of the wafers with raspberry juice had a positive effect on the antioxidant activity, expressed as the ability to neutralize free radicals ABTS (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and DPPH (di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium), the ability to chelate iron ions, and as the reduction power. The simulated digestion increased the content of phenolic compounds and increased the antioxidant activity of the wafers. The ability to inhibit lipoxygenase and cyclooxygenase 1 and 2 (i.e., enzymes involved in the induction of inflammation), varied and depended on both the amount of raspberry juice added and the type of extract.

scholarly journals Ginsenoside and phenolic compounds in hydromethanolic extracts of American ginseng cell cultures and their antioxidant properties

2019 ◽  
Vol 88 (4) ◽  
Author(s):  
Ewa Kochan ◽  
Grażyna Szymańska ◽  
Izabela Grzegorczy-Karolak ◽  
Piotr Szymczyk ◽  
Monika Sienkiewicz
Keyword(s):  
Antioxidant Activity ◽  
Suspension Culture ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
American Ginseng ◽  
Total Phenolic ◽  
Panax Quinquefolium ◽  
Callus Line ◽  
Antioxidant Power

The present study was performed to investigate the antioxidant properties of callus and suspension culture extracts of <em>Panax quinquefolium</em> (American ginseng). The ginsenoside content and the total phenolic content (TPC) in these cultures were also examined. The total amount of the nine studied saponins was found to be 2.08, 1.69, and 0.202 mg g<sup>−1</sup> dry weight in red callus line (RCL), green callus line (GCL), and suspension cultures, respectively, by HPLC analysis. The TPC was estimated using the Folin–Ciocalteu method. The TPC of the suspension culture extracts was approximately 36.7% and 17.6% higher than that of the RCL and GCL, respectively. The antioxidant activity of the extracts was evaluated using the in vitro ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] and FRAP (ferric reducing antioxidant power) assays; the methanolic <em>P. quinquefolium</em> suspension culture extracts demonstrated stronger antioxidant activity than that of the callus cultures.

Enhanced Antioxidant Efficacy of Nano-Encapsulated Protorhus Longifolia Methanol Extract Stabilized with Eudragit

2021 ◽  
pp. 2150017
Author(s):  
Zimbili Mkhize ◽  
Pule Silent Seboletswe ◽  
Hugues Kamdem Paumo ◽  
Pone Kamdem Boniface ◽  
Lebogang Maureen Katata-Seru
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Methanolic Extract ◽  
Entrapment Efficiency ◽  
Model Systems ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Reducing Ability

This study describes the synthesis of Protorhus longifolia methanolic leaf extract-loaded Eudragit nanoparticles (NPs) and assessment of their antioxidant activity comparative to the free methanolic extract. The latter was also analyzed for its total phenolic content (TPC) and total flavonoid content (TFC). The extract-loaded NPs were obtained through the emulsification solvent evaporation process and systematically characterized using the dynamic light scattering, entrapment efficiency, Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM) and X-ray diffraction (XRD) techniques. The antioxidant power was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) in vitro model systems. Screening of the different classes of secondary metabolites was carried out through chemical reaction tests. Identification of the potential antioxidants was performed using the gas chromatography-mass spectrometry (GC-MS) technique and the database of National Institute Standard and Technology (NIST). The characterization techniques showed spherical-like particles having an average size of 150[Formula: see text]nm and zeta potential of [Formula: see text]22[Formula: see text]mV. The percentage of entrapped methanolic extract was determined to be 83%. The antioxidant assay demonstrated that this methodology persuaded an efficient concentration-dependent potential. This study indicates that nanoformulation of the Protorhus longifolia extracts leads to a suitable system for the enhancement of antioxidant activity. The appraisal of other pharmacological activities of the nano-encapsulated Protorhus longifolia methanol extract is under process.

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