scholarly journals Toxicity and Anti-Oxidation Capacity of The Extracts from Caulerpa lentillifera

2021 ◽  
Vol 20 (3) ◽  
Author(s):  
Supawadee Osotprasit ◽  
Tepparit Samrit ◽  
Athit Chaiwichien ◽  
Narin Changklungmoa ◽  
Krai Meemon ◽  
...  
Keyword(s):  
Health Care ◽  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Micronucleus Assay ◽  
Raw 264.7 ◽  
Caulerpa Lentillifera ◽  
Human Lymphoblast ◽  
High Antioxidant Activity ◽  
Low Cytotoxicity ◽  
Lymphoblast Cells

Caulerpa lentillifera (sea grape) has been widely used in pharmaceutical industry and health-care products in Thailand. In this study, we attempted to evaluate the toxicity and antioxidant capacity of sea grape extracts in five fractions (ethanol- CLET, hexane- CLHE, ethyl acetate- CLEA, butanol-CLBU, and aqueous-CLAQ). The extracts were evaluated for cytotoxicity by MTT and LDH assays on four cell lines, fibroblast (L929), macrophages (RAW 264.7), hepatocytes (FL83B), and keratinocytes (HaCaT). Genotoxicity was tested by comet assay and micronucleus assay on human lymphoblast cells (TK6). The antioxidant capacity was measured by DPPH and ABTS scavenging assays. Our results demonstrated low cytotoxicity and genotoxicity of CLET, CLBU and CLAQ. When tested by DPPH and ABTS assays, CLET, CLEA, and CLHE showed high antioxidant activity. In conclusion, CLET, CLBU, and CLAQ demonstrated no toxic effects, and CLET, CLEA, and CLHE exhibited high antioxidant capacity. Therefore, our results indicated that CLET, CLEA, and CLHE could be consumed safely at doses lower than 500 and 200 μg/ml for CLHE and CLEA, respectively. Keywords: Anti-oxidation, Caulerpa lentillifera, Cytotoxicity, Genotoxicity

scholarly journals Extracts of red peppers: antioxidant activity and sensory evaluation

2016 ◽  
Vol 46 (2) ◽  
pp. 228-236 ◽  
Author(s):  
Neuza Jorge ◽  
Carolina Médici Veronezi ◽  
Danusa Cassiano Pereira
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Design Methodology ◽  
Reducing Power ◽  
Content Type ◽  
High Antioxidant Activity ◽  
Red Peppers ◽  
Practical Implications

Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance.

scholarly journals EVALUATION OF TOTAL POLYPHENOLS AND ANTIOXIDANT CAPACITY IN MUSHROOM EXTRACTS PLEUROTUS OSTREATUS AND LENTINULA EDODES

2020 ◽  
pp. 96-99
Author(s):  
IVAN MARCELO GARCIA ◽  
ARTURO ROJAS S. ◽  
DANILO MONTERO ◽  
MARCO ARELLANO
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Pleurotus Ostreatus ◽  
Lentinula Edodes ◽  
Ethanolic Extract ◽  
Total Polyphenols ◽  
Methanolic Extracts ◽  
High Antioxidant Activity ◽  
Mushroom Extracts

Objective: This research was aimed at assessing the concentration of total polyphenols in ethanolic and methanolic extracts of Pleurotus ostreatus and Lentinula edodes mushrooms and antioxidant activity. Methods: Polyphenols were determined by the Folin Ciocalteu method, using lyophilized mushroom samples for the preparation of extracts and antioxidant activity by the TBARS method. Results: Extracts prepared from mushrooms showed appreciable values ​​of polyphenols, and for the ethanolic extract of Pleurotus ostreatus and Lentinula edodes values ​​of 102.78 and 81.83 mg of gallic acid/100 g of the sample respectively, comparable to those obtained in some fruits For methanolic extracts, values ​​of 100.45 and 78.92 mg of gallic acid/100 g of sample were obtained. Polyphenol concentration values ​​for the Pleurotus were higher in the two types of extracts and lower for the Lentinula edodes. Conclusion: When evaluating the antioxidant activity, high antioxidant activity was found for the two types of mushroom, Pleurotus ostreatus and Lentinula edodes, presenting peroxidase inhibition values ​​of 88.04 and 89.49% respectively.

scholarly journals Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2561
Author(s):  
Andrzej Cendrowski ◽  
Marcin Królak ◽  
Stanisław Kalisz
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Quality Characteristics ◽  
Raw Material ◽  
Rosa Rugosa ◽  
Fruit Wine ◽  
High Antioxidant Activity ◽  
The Stability

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa. The results obtained in this study clearly indicate that the fruits of the Rosa rugosa are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473–958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.

scholarly journals Antioxidant capacity of crude extracts containing carotenoids from the berries of various cultivars of Sea buckthorn (Hippophae rhamnoides L.).

2012 ◽  
Vol 59 (1) ◽  
Author(s):  
Michał Kruczek ◽  
Adam Swiderski ◽  
Aleksandra Mech-Nowak ◽  
Katarzyna Król
Keyword(s):  
Antioxidant Activity ◽  
Comparative Analysis ◽  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Sea Buckthorn ◽  
Total Carotenoids ◽  
Hippophaë Rhamnoides ◽  
Crude Extracts ◽  
High Antioxidant Activity ◽  
Hippophae Rhamnoïdes L

Comparative analysis of antioxidant capacity was performed using FRAP and DPPH methods on extracts containing carotenoids acquired from fruits of Sea buckthorn. The examination included nine varieties of Sea buckthorn growing in the comparative cultivation. Conducted analysis allowed to compare the antioxidant capacity with carotenoids content measured with spectrophotometric and HPLC methods. Three of the examined cultivars indicating high antioxidant activity in both, FRAP and DPPH methods, also revealed highest ('Aromatnaya') and high ('Botanicheskaya', 'Arumnyj') total carotenoids content in HPLC analysis.

scholarly journals Antioxidant Capacity and Total Phenolic and Flavonoid Contents of Methanolic Extracts of Urtica dioica L. by Different Extraction Techniques

2020 ◽  
pp. 207-214
Author(s):  
Sabina Begić ◽  
Emir Horozić ◽  
Hurija Alibašić ◽  
Edita Bjelić ◽  
Salih Seferović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Soxhlet Extraction ◽  
Biologically Active ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Extraction Techniques ◽  
Active Components ◽  
Methanolic Extracts ◽  
High Antioxidant Activity

In this study, the efficacy of different extraction techniques (maceration, ultrasound-assisted and Soxhlet extraction) on the content of biologically active components in extracts from fresh and dried nettle leaves, and their antioxidant activity were analyzed. Methanol was used as the solvent. Total phenolic content and antioxidant capacity were determined by Folin-Ciocalteu, DPPH and FRAP methods, respectively. High content of total phenolic compounds and high antioxidant activity were recorded in extracts of dried nettle. Extracts obtained from fresh nettle samples showed significantly lower content of analyzed bioactive components and lower antioxidant activity. In the case of all extracts, Soxhlet extraction proved to be the most efficient, and maceration the least efficient extraction technique for isolation of bioactive components from nettle leaves.

scholarly journals Antioxidant capacity of wild-growing bilberry, elderberry, and strawberry fruits

2021 ◽  
Vol 24 (2) ◽  
pp. 119-126
Author(s):  
Radenka Kolarov ◽  
Marijana Peić Tukuljac ◽  
Aliaksandr Kolbas ◽  
Natalia Kolbas ◽  
Goran Barać ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Solid Content ◽  
Total Sugars ◽  
High Antioxidant Activity

Abstract Chemical properties (L-ascorbic acid and total sugars content, pH, titratable acidity, and dry solid content), phenolic compounds (total phenolics, tannins, flavonoids, anthocyanins, and flavan-3-ols) and antioxidant capacity were measured in ripe fruits of wild-growing strawberry, bilberry, and elderberry from eastern Serbia. All three selected fruits are rich sources of nutraceuticals: vitamin C, sugars, and different classes of phenolic compounds and their extracts expressed high antioxidant activity. Elderberry fruits possess highest concentration of all measured biomolecules.

scholarly journals Comparative Study of Antioxidant Activity between Basic and Convenience Foods

2012 ◽  
Vol 1 (1) ◽  
pp. 143 ◽  
Author(s):  
Irina Ioannou ◽  
Aude Hyardin ◽  
Céline Charbonnel ◽  
Mohamed Ghoul
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Food Preparation ◽  
Food Storage ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Total Antioxidant ◽  
Complex Preparation ◽  
Major Loss ◽  
High Antioxidant Activity

<p class="Standard">The behaviour of the antioxidant capacity (TEAC) and the total phenol content (TPC) of basic foods and convenience foods were analysed along the different steps of food preparation. The major loss of TEAC happens during the processing of convenience foods. A database has been constituted on the TEAC and the TPC of basic and convenience foods, commonly consumed by the French population. It showed that the addition of ingredients with high antioxidant activity to a complex preparation contributes to an increase in the total antioxidant capacity, but not in a proportional way. Differences between expected and measured values are 31 % for two ingredients and 14 % for three ingredients. For the TPC, the increase corresponds to the sum of the TPC of the ingredients. It also showed that microwave reheating and food storage, in most cases, did not lead to variations on TEAC and TPC of convenience foods.</p>

scholarly journals Biochemical profile, antioxidant capacity and allelopathic effects from five Ziziphyus spina-christi (L.) provenances growing wild in Saudi Arabia

2020 ◽  
Vol 48 (3) ◽  
pp. 1600-1612
Author(s):  
Souheila NAGHMOUCHI ◽  
Moodi ALSUBEIE
Keyword(s):  
Antioxidant Activity ◽  
Saudi Arabia ◽  
Antioxidant Capacity ◽  
Positive Impact ◽  
Total Phenols ◽  
Leaf Extracts ◽  
Phenolic Profile ◽  
High Antioxidant Activity ◽  
Pharmaceutical Industries ◽  
Allelopathic Effects

The aim of this work was to evaluate phenolic profile, antioxidant capacity and allelopathic effects of six Ziziphyus spina-christi provenances in Saudi Arabia. Total phenols, flavonoids, tannins and antioxidant activity were evaluated. Total phenols, condensed tannins and total flavonoids were present at levels of 62.29 mg GAE/g DM, 16.69 mg CE/g DM and 15.45 µg mg QE/g DM, respectively. The high antioxidant activity (0.15 mg/ml) was noted in Mecca Road provenance. The highest germination, shoots and radicle lengths of tested species were observed in At-taif provenance. Z. spina-christi leaf extracts may be suggested in foods and pharmaceutical industries. Leaf extracts could also provide a natural herbicide with a positive impact on the environment. Provenance of Jizan, Northern Borders and Mecca Road were shown to be particularly effective in antioxidant capacity, while Provenance of Riyadh and Northern Borders shown to have the best allelopathic activity.

scholarly journals Some important physicochemical and bioactive characteristics of the main apricot cultivars from Turkey

2020 ◽  
Vol 44 (6) ◽  
pp. 651-661
Author(s):  
Neva KARATAŞ ◽  
Memnune ŞENGÜL
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Positive Effects ◽  
Trolox Equivalent ◽  
High Antioxidant Activity ◽  
Β Carotene

Turkey is one of the world’s leading producers in both in fresh and dried apricots, and Malatya Province is the capital for apricots. In the present study, the fruit of 13 apricot cultivars (Adilcevaz, Alkaya, Aprikoz, Çataloğlu, Hacıhaliloğlu, Hasanbey, İsmailağa, Kabaaşı, Mahmuduneriği, Soğancı, Şam, Şekerpare, and Tokaloğlu-Erzincan), grown together at the Apricot Research Institute in Malatya Province, were harvested and evaluated for some important physicochemical and bioactive characteristics. The results showed statistically significant differences in most of the physicochemical and bioactive characteristics. Fresh apricot fruit peel color values, L,a, and b, were determined as between 48.66 and 64.70, 8.12and 22.82, and 16.50and 38.67, respectively. The fruit, the dry matter (DM), pH, titratable acidity, reducing sugar, sucrose, total sugar, total phenolic content, lycopene, β-carotene, vitamin A, vitamin E and vitamin C contents were between 13.05% and 23.12%, 3.68 and 5.04, 0.22% and 1.40%, 2.02 and 5.40 g/100 g, 1.83 and 3.97 g/100g, 4.96 and 8.04 g/100 g, 24.60 and 50.69 mg GAE/mg fresh weight, 3.84 and 17.89 mg/100g, 19.59 and 40.53 mg/100g, 0.13 and 0.67 μg/g, 15.67 and 22.12 μg/g, and 1.41 and 8.16 μg/g, respectively. Antioxidant activity was determined using 3 different methods, β-carotene bleaching, trolox equivalent antioxidant capacity (TEAC), and 2,2-Diphenyl-1-picrylhydrazyl hydrate (DPPH). The antioxidant capacity varied according to the methods used. The results showed that apricot fruit had high antioxidant activity and varied according to methods used, and was rich in carotenoids and phenolic substances, which have positive effects on human health and can be consumed as a functional food.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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