Comparison of NaCl and D-Pinitol Content of Freeze-Dried Ice Plant, Natural and Purified Commercial Salts and their Radical Scavenging Activity

Abstract Objectives Cacao(Theobroma cacao) has been widely consumed since more than 4000 years ago which was regarded as sacred food. Cacao has been considered as a strong antioxidant due to its abundant phenolic and especially flavonoid contents. In this experiment, different extraction solvents and methods were used to analyze whether these factors affect the antioxidant activities and phytochemical compounds of cacao powder extracts. Methods Four different cacao extract samples were examined to identify their anti-oxidative activities; raw cacao powder extracted in 70% methanol solution(RM), raw cacao powder extracted in 80% ethanol solution(RE), freeze dried cacao powder extracted in 70% methanol solution(FM), freeze dried cacao powder extracted in 80% ethanol solution(FE). Total phenolic compound content was calculated based on gallic acid standard curve and total flavonoid content was calculated based on the standard curve of quercetin. ABTS scavenging activity was experimented with ABTS reagent diluted by PBS(pH7.4) to make the O.D. value 0.7 ± 0.02 at 734 nm before using 2.5 mM ABTS. The DPPH radical scavenging activity was assessed by 1 mM DPPH methanol solution. Results The contents of total phenol compounds were 45.4 mg GAE/g(RM), 37.3 mg GAE/g(RE), 50.6 mg GAE/g(FM), and 52.7 mg GAE/g(FE). The contents of total flavonoid compounds were 34.3 mg QE/g(RM), 29.7 mg QE/g(RE), 85.1 mg QE/g(FM), and 89.7 mg QE/g(FE). FM group showed the highest ABTS radical scavenging activity which is a marker of antioxidant activity but the other sample groups represented almost as high ABTS radical scavenging activity as FM group. RM group showed the highest DPPH radical scavenging activity which is also a marker of antioxidant activity. Conclusions The results show that different extract solvents and sample preparation methods affect DPPH radical scavenging activity, total phenol and flavonoid contents of cacao powder extracts. Therefore, appropriate methods should be applied according to the purpose of the study. Funding Sources Department of Food and Nutrition, Sookmyung Women's University, Republic of Korea.

Download Full-text

Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles

Journal of Food Research ◽

10.5539/jfr.v6n3p40 ◽

2017 ◽

Vol 6 (3) ◽

pp. 40 ◽

Cited By ~ 4

Author(s):

Rodel M. Bulatao ◽

John Paulo A. Samin ◽

Joel R. Salazar ◽

Juvy J. Monserate

Keyword(s):

Particle Size ◽

Encapsulation Efficiency ◽

Oryza Sativa L ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Anthocyanin Content ◽

Scavenging Activity ◽

Black Rice ◽

Rice Varieties ◽

Freeze Dried

This study was conducted to extract and encapsulate anthocyanins from black rice bran using chitosan-alginate nanoparticles. Ten black rice varieties were screened for the anthocyanin content and the variety with the highest anthocyanins was used for the encapsulation. The anthocyanins were extracted by defatting the bran with n-hexane and soaking it with 85% acidified ethanol. The crude anthocyanin extract (CAE) was freeze-dried at -110°C for 48 h and then encapsulated in chitosan-alginate nanoparticles using two processes: ionic pre-gelation and polyelectrolyte complex formation. The mass ratio of chitosan and alginate polymers used in this study was 100:10. The treatments applied were as follows: T0-0 mg CAE, T1-10 mg CAE, T2-20 mg CAE, and T3-30 mg CAE. The resulting capsules were characterized in terms of chemical properties, surface morphology, particle size, polydispersive index, encapsulation efficiency, and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity. Screening of rice samples indicated that Ominio bran had the highest anthocyanin content (36.11 mg/g). Anthocyanins were successfully encapsulated in the matrix as shown by the Scanning Electron Microscopy images and Fourier Transform Infrared spectra of the anthocyanin-loaded chitosan-alginate nanoparticles. Among the different concentrations of CAE, T3 had the highest encapsulation efficiency (68.9%) and antioxidant scavenging activity (38.3%) while T1 and T2 had the lowest. Ascending particle size was observed for T0 (358.5 nm), T3 (467.9 nm), T1 (572.3 nm), and T2 (635.9 nm). All anthocyanin-loaded capsules were found to be of nano-size (<1000 nm). The study concluded that chitosan-alginate nanoparticles can be a good encapsulating material for anthocyanin.

Download Full-text

Phenolics and Carotenoids Contribute to Antioxidant Activity in Navel Orange

HortScience ◽

10.21273/hortsci.41.4.1000a ◽

2006 ◽

Vol 41 (4) ◽

pp. 1000A-1000

Author(s):

G.K. Jayaprakasha ◽

Clark Wilson ◽

Bhimanagouda S. Patil

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Ethyl Acetate ◽

Antioxidant Capacity ◽

Fruits And Vegetables ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Navel Orange ◽

Scavenging Activity ◽

Freeze Dried

Consumption of fruits and vegetables has been associated with reduced risk of disease, such as neurodegenerative disorders and certain forms of cancer, and aging. Antioxidants prevent the damage to macromolecules and cells by interfering with the free radicals. Several natural compounds that posses antioxidant activity have been reported from plant sources and are commercially promoted as nutraceuticals. Citrus fruits contain certain bioactive compounds such as phenolics, flavonoids, limonoids, carotenoids, and ascorbic acid. In this context, navel oranges were freeze-dried and extracted with five different solvents, such as hexane, ethyl acetate, acetone, methanol, and 8 methanol: 2 water. The extracts were dried under vacuum and screened for their radical scavenging activity using the 1,1-diphenyl-2-picrylhydrazyl method at 250, 500, and 1000 ppm. The methanol: water and methanol extracts of navel orange were found to be maximum (92.9%) and minimum (63.89%) radical scavenging activity at 1000 ppm. Furthermore, the antioxidant capacity of all extracts was assayed through the phosphomolybdenum method and expressed as equivalent to ascorbic acid (μmol/g of the extract). The order of antioxidant capacity for navel orange extracts was found to be ethyl acetate > acetone > methanol: water > methanol > hexane. It seems that the antioxidant capacity of the extracts is in accordance with the amount of phenolics/lycopene present in each fraction and may provide a good source of antioxidants. This project is based upon work supported by the USDA–CSREES under Agreement USDA IFAFS #2001-52102-02294 and USDA #2005-34402-14401 “Designing Foods for Health” through the Vegetable and Fruit Improvement Center.

Download Full-text

Effect of Drying Methods on the Antioxidant Activity of Peanut Flour Fermented with Lactobacillus casei LC35

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1095 ◽

2012 ◽

Vol 554-556 ◽

pp. 1095-1098

Author(s):

Nai Fu Wang ◽

Wei Qian ◽

Yi Bin Zhou

Keyword(s):

Antioxidant Activity ◽

Lactobacillus Casei ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Reducing Power ◽

Peanut Flour ◽

Drying Methods ◽

Scavenging Activity ◽

Freeze Dried

Peanut flour (PF) was fermented with Lactobacillus casei LC35 and then dried using different drying methods in the present study. The effect of drying methods on the antioxidant activities (1, 1-diphenyl-2-picrylhydrazyl [DPPH] radical-scavenging activity, reducing power and Fe2+chelating activity) and flavonoids in fermented-PF (FPF) was investigated. Regardless of the drying methods, the dried FPF showed higher antioxidant activities than PF. Drying methods also showed significant effects on the antioxidant activities of FPF. The freeze-dried FPF had the strongest antioxidant activities compared to the vacuum and hot air-dried FPF. A good linear correlation was found between the EC50value of DPPH scavenging activity (R2 = 0.8972, P < 0.05) or reducing power (R2 = 0.9047, P < 0.05) and the concentration of quercetin in PF and dried FPF. These results indicate the dried FPF, especially for the freeze-dried FPF, might be good functional foods with high antioxidant activity.

Download Full-text

Determination of DPPH Free Radical Scavenging Activity by RP-HPLC, Rapid Sensitive Method for the Screening of Berry Fruit Juice Freeze Dried Extract

Natural Products Chemistry & Research ◽

10.4172/2329-6836.1000341 ◽

2018 ◽

Vol 06 (05) ◽

Cited By ~ 1

Author(s):

Prasanna Kumara ◽

Sunil K ◽

Arun Kumar B

Keyword(s):

Fruit Juice ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Scavenging Activity ◽

Rp Hplc ◽

Freeze Dried ◽

Dried Extract ◽

Sensitive Method

Download Full-text

Determination of antioxidant and antimicrobial properties of Agaricus bisporus from Romanian markets

Analele Universitatii Ovidius Constanta - Seria Chimie ◽

10.2478/v10310-012-0007-4 ◽

2012 ◽

Vol 23 (1) ◽

pp. 47-52

Author(s):

Emanuel Vamanu

Keyword(s):

Agaricus Bisporus ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Antimicrobial Properties ◽

Reducing Power ◽

Ethanolic Extract ◽

Scavenging Activity ◽

Freeze Dried ◽

Nitric Oxide Radical

AbstractThe antioxidant action of ethanolic extract from Agaricus bisporus which is available in thesupermarkets of Bucharest, Romania, was assessed by determining its reducing power and its radical scavenging activity. The determinations were made by analyzing the freeze-dried ethanolic extract. The radical scavenging activity was determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), superoxide radical, nitric oxide radical and hydrogen peroxide scavenging assays. Total phenols, flavonoids, ascorbic acid, β-carotene and lycopene were also determined. The ethanolic extract from A. bisporus could be a natural antioxidant and antimicrobial source against the tested organisms, as demonstrated by the minimum inhibitory concentration values.

Download Full-text