scholarly journals Antioxidant and alpha-glucosidase inhibitory activities of Euchresta horsfieldii

2019 ◽  
Vol 17 (2) ◽  
Author(s):  
Amalia Indah Prihantini ◽  
KRISNAWATI ◽  
ALI SETYAYUDI
Keyword(s):  
Phenolic Compound ◽  
Biological Activities ◽  
Total Phenolic ◽  
Root Extract ◽  
Dry Extract ◽  
Total Phenolic Compound ◽  
Glucosidase Inhibitor ◽  
Methanolic Extracts ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

Abstract. Prihantini AI, Krisnawati, Setyayudi A. 2019. Antioxidant and alpha-glucosidase inhibitory activities of Euchresta horsfieldii. Biofarmasi J Nat Prod Biochem 17: 61-64. Euchresta horsfieldii, known as pranajiwa, is a medicinal plant that is widely grown in Bali and West Nusa Tenggara, Indonesia. Its seeds or fruits are commonly used for body freshness and stamina. The present study aimed to investigate the biological activities of leaves, root, stem, fruits, seeds of the E. horsfieldii. Antioxidant, alpha-glucosidase inhibitory activities and total phenolic compound were evaluated from methanolic extracts of all parts of E. horsfieldii. The result showed that leaf extract of E. horsfieldii exhibited the highest antioxidant activity with IC50 215.11±08.06 µg/mL. Meanwhile, the root extract had the highest alpha-glucosidase inhibitory activity and total phenolic compound with IC50 29.76±13.17 µg/mL and 763±0.01 mg GAE/100mg dry extract, respectively. In conclusion, the study suggested that E. horsfieldii is potential as natural source of antioxidant and alpha-glucosidase inhibitor agents.

scholarly journals Pharmacological Approach to Glycemic Treatment Using Black, Green and Herbal Tea Extracts

2021 ◽  
Vol 50 (3) ◽  
pp. 491-498
Author(s):  
K Akhter ◽  
T Ghous ◽  
Zain ul Abdin ◽  
E Sadaf ◽  
A Hassan ◽  
...  
Keyword(s):  
Green Tea ◽  
Biological Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Black Tea ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Methanolic Extracts ◽  
Alpha Glucosidase

Tea is the second most widely used drink all over the world after water. It has several health benefits. The aqueous and methanolic extracts of black, green and herbal teas for the treatment of hyperglycemia and its associated complications were investigated. Nine tea samples including black, green and herbal teas namely Lipton black tea (LBT), Supreme black tea (SBT), Tapal black tea (TBT), Jasmine green tea (JGT), Lemon grass green tea (LGrT), Lemon green tea (LGT), Berginia ciliata, Bistorta affinis and Paeonia emodi were selected for the study. Total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant properties including inhibitory activity against 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical (ABTS•+), iron chelation and enzymes inhibitory potential for alpha glucosidase and alpha amylase were analyzed based on in vitro assays. The percentage yield of extracts was in the range of 7.2 to 47 %. Methanolic extracts showed greater TPC values (μg GAE/g) while aqueous extracts showed greater TFC values (μg Rutin E/g). The aqueous extracts of most of the studied tea samples showed strong biological activities with very low IC50 (50% inhibitory concentration) values (0.2-69.0 μg/ml) for ABTS•+ radical scavenging, Fe2+ chelation and alpha glucosidase inhibition assays. For amylase inhibition activity, some aqueous extracts including LBT, SBT, JGT and P. emodi exhibited greater IC50 values. Bangladesh J. Bot. 50(3): 491-498, 2021 (September)

scholarly journals Antioxidant Activities, Total Phenolic Compound And Pigment Contents of Tropical Sargassum sp. Extract, Macerated In Different Solvents Polarity

2019 ◽  
Vol 22 (1) ◽  
pp. 73 ◽  
Author(s):  
Jelita Rahma Hidayati ◽  
Ervia Yudiati ◽  
Delianis Pringgenies ◽  
Zaenal Arifin ◽  
Diah Tri OktaviyantI
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Phenolic Compound ◽  
Pigment Contents ◽  
Chlorophyll A Content

Exposure of sunlight lead tropical Sargassum sp. to maintain their growth and moreover to bring up their secondary metabollite for life struggling. Sargassum sp. has bioactive compounds that has a potential antioxidant acitivity such as phenolic compounds as well as chlorophyll and carotenoids. This research was conducted to determine antioxidant activities, phenolic compound and pigmens of Sargassum sp. with different solvent that have different polarities. Sample was macerate with n-heksana, ethyl acetate, methanol and aquadest. All the parameters were done spectrophotometrically. IC50 was used to determine the antioxidant activity by antiradical scavenging activity using DPPH (515 nm). Total phenolic compound were tested by Folin-Ciocalteu solution  and used gallic acid as standard (725 nm). The chlorophylls a content were measured at wavelength 662 nm and 645 nm and carotenoids were measured at wavelength 470 nm. The results showed best IC50 is achieved by aquadest extract (72.95 ±0.22 ppm). The highest Total phenolic compound is achieved by ethyl acetat extract (120.29 ±0,404 mg GAE/g sample). The highest chlorophyll a content is achieved by ethyl acetat extract (18.23 ± 0,049 mg/g sample) and the highest carotenoid content is achieved by ethyl acetat extract extract (60.65 ±0,008  µmol/g sample). It can be concluded that aquadest extract can be categorized as the strong antioxidant and antiradical activity, ethyl acetat as a medium antioxidant activity. The simple and save methods of aquadest extract promising that Sargassum  sp. frorn Indonesia is a good candidate compoud for nutraceutical and cosmeceutical approach.  

scholarly journals Spirulina-Enriched Pasta as Functional Food Rich in Protein and Antioxidant

2021 ◽  
Vol 11 (6) ◽  
pp. 14736-14750
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Phenolic Compound ◽  
Functional Food ◽  
Chronic Toxicity ◽  
Functional Foods ◽  
Rheological Parameters ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Acute And Chronic Toxicity

Functional foods are considered foods that have a beneficial impact when ingestion. The present work aims to prepare functional food in the form of pasta rich in antioxidants and protein by enrichment with different Spirulina levels (SP). To achieve this aim, acute and chronic toxicity of SP were evaluated in experimental animals. Antioxidant activity, total phenolic compound content, physicochemical, rheological, and sensorial parameters were evaluated in pasta samples. Volatile compounds were investigated in pasta samples using SPME-GC-MS. Spirulina indicated complete safety in acute and chronic toxicity studies. Protein content in pasta increased with the increment of SP. Rheological parameters, color, and cooking quality were increased following SP level while; dough stability was decreased. Sensory evaluation of pasta samples was acceptable up to 5% SP. Total phenolic compound content was increased in pasta with increasing S SP’s level and reaches its maximum value at level 10% SP (3.12 mg GAE/g). Antioxidant activity was reduced in cooked pasta compared to uncooked. Twenty-five volatile compounds were identified in fresh pasta samples (0 & 2.5% SP). Hexanal and 2-pentylfuran were the highest volatile compounds in pasta samples. Spirulina is completely safe and could be used in the preparation of functional foods. Spirulina-enriched pasta is a rich source of protein and antioxidants. The enrichment of pasta caused a reduction in sensory scores with an increase in the addition level. This reduction may be due to the low concentration of 2-pentylfuran and hexanal as flavor compounds.

scholarly journals Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times

2021 ◽  
Vol 9 (6) ◽  
pp. 1053-1061
Author(s):  
Mustafa Bayram ◽  
Semra Topuz ◽  
Cemal Kaya ◽  
Rahmi Ertan Anlı
Keyword(s):  
Phenolic Compounds ◽  
Methyl Ester ◽  
Gallic Acid ◽  
Phenolic Compound ◽  
Vanillic Acid ◽  
Acid Methyl Ester ◽  
Total Phenolic ◽  
Total Phenolic Compound ◽  
Oak Chips ◽  
Acid Methyl

This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compounds of un supplemented control (UC) samples and oak chips-supplemented (OCS) samples were analyzed at the 0th, 1st and 3rd months of ageing. Total phenolic compound of UC vinegar samples was measured as 1256.50 mg GAE/L at the end of the 3rd month. Total phenolic compound of OCS vinegar samples was measured as 1521.03 mg GAE/L at the end of the 1st month and as 1470.67 mg GAE/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of UC vinegar samples were respectively measured as 8.43 mg/L, 22.26 mg/L and 1.78 mg/L at the end of the 3rd month. Gallic acid, catechin and vanillic acid contents of OCS vinegar samples were respectively measured as 19.12 mg/L, 17.98 mg/L and 2.58 mg/L at the end of the 3rd month. The 3-hydroxy-2-butanone, hexadecanoic acid methyl ester, 9,12-octadecadienoic acid methyl ester and 9-octadecanoic acid methyl ester quantities increased at the end of the 3rd month with oak chips-supplementation to ageing process. It was observed that oak chips-supplementation increased total phenolic compound and some individual phenolics of grape vinegar samples.

scholarly journals Supportive effect of naringenin on NaCl-induced toxicity in Carthamus tinctorius seedlings

2021 ◽  
Author(s):  
Shahab Hatamipoor ◽  
Leila Shabani ◽  
Sadegh Farhadian
Keyword(s):  
Phenolic Compound ◽  
Salinity Stress ◽  
Plant Biomass ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Total Phenolic ◽  
Enzymatic Antioxidants ◽  
Total Phenolic Compound ◽  
Mda Content ◽  
Pre Treatment

Abstract Background The exogenous application of priming molecules to plants helps them to develop tolerance against salinity stress. In the present study, we used exogenous naringenin (0.5 mM) pretreatment before the stress in safflower seedlings under 25 mM NaCl to elucidate the role of naringenin to alleviate oxidative conditions associated with salinity complications. Results Our results showed biomass, leaf relative water content, chlorophyll content, K+ content, and K+/Na+ ratio were negatively affected by 25 mM NaCl. However, the H2O2 accumulation, malondialdehyde (MDA) content, antioxidant enzymes and Na+ content of NaCl-stressed safflower seedlings were remarkably increased. The results obtained in the present study showed the beneficial effects of the pre-treatment of naringenin in safflower seedlings under non-salinity stress condition with respect to increasing plant biomass, total phenolic compound, radical scavenging activity (RSA), soluble sugar content, proline, glutathione, enzymatic antioxidants, and K+ content. Also, the results showed that naringenin pre-treatment can (partly) be overcome NaCl-induced stress on safflower seedlings, probably due to higher accumulation of plant biomass, total phenolic compound, RSA, catalase (CAT) activity, and K+/Na+ ratio as well as lowering the H2O2 and MDA content in the leaves. Conclusions Generally, it could be concluded that, pre-treatment of naringenin before stress could partly diminish NaCl-caused oxidative stress in safflower seedlings, probably due to improvement in enzymatic and non-enzymatic antioxidant and reduced cell membrane damage.

scholarly journals The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Vanessa Naciuk Castelo-Branco ◽  
Janaína Nogueira Guimarães ◽  
Lívia Souza ◽  
Marcella Rodrigues Guedes ◽  
Patrícia Moreira Silva ◽  
...  
Keyword(s):  
Phenolic Compound ◽  
Wheat Flour ◽  
Ash Content ◽  
Total Phenolic ◽  
Musa Balbisiana ◽  
Total Phenolic Compound ◽  
Sensory Acceptability ◽  
Good Potential ◽  
Banana Flour ◽  
Green Banana

Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

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