Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

2020 ◽  
Author(s):  
Catherine Nabbala ◽  
Wunwisa Krasaekoopt
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Coating Materials ◽  
Antioxidant Power ◽  
Thunbergia Laurifolia

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.

scholarly journals Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Farahziela Abu ◽  
Che Norma Mat Taib ◽  
Mohamad Aris Mohd Moklas ◽  
Sobri Mohd Akhir
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Correlation Relationship ◽  
Good Potential ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Antioxidant properties of crude extract, partition extract, and fermented medium from Dendrobium sabin (DS) flower were investigated. The oven-dried DS flower was extracted using 100% methanol (w/v), 100% ethanol (w/v), and 100% water (w/v). The 100% methanolic crude extract showed the highest total phenolic content (40.33 ± mg GAE/g extract) and the best antioxidant properties as shown by DPPH, ABTS, and FRAP assays. A correlation relationship between antioxidant activity and total phenolic content showed that phenolic compounds were the dominant antioxidant components in this flower extract. The microbial fermentation on DS flower medium showed a potential in increasing the phenolic content and DPPH scavenging activity. The TPC of final fermented medium showed approximately 18% increment, while the DPPH of fermented medium increased significantly to approximately 80% at the end of the fermentation. Dendrobium sabin (DS) flower showed very good potential properties of antioxidant in crude extract and partition extract as well as better antioxidant activity in the flower fermented medium.

scholarly journals Investigation on Antioxidant Compounds from Marine Algae Extracts Collected from Binuangeun Coast, Banten, Indonesia

2017 ◽  
Vol 11 (2) ◽  
pp. 59 ◽  
Author(s):  
Muhammad Nursid ◽  
Endar Marasskuranto ◽  
Karren Budi Atmojo ◽  
Mulyo Pandu Hartono ◽  
Maria Diyah Nur Meinita ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compound ◽  
Total Phenolic Content ◽  
Marine Algae ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Power ◽  
Antioxidant Compound

Marine algae contains bioactive secondary metabolites that  have potential to be developed as antioxidant. The aims of  this research were to investigate antioxidant activity and total phenolic compound of marine algae collected from Binuangeun Beach, Banten and to characterize antioxidant compounds from selected algae species. Antioxidant activity was determined by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay and Ferric Ion Reducing Antioxidant Power (FRAP) Assay, while total phenolic content was estimated by Folin-Ciocalteau method. Isolation of bioactive antioxidant compound was performed using SiO2 column chromatography and preparative high performance liquid chromatography (HPLC). The antioxidan activity evaluation was conducted to methanol extracts  from 20 species (7 Chlorophyta, 9 Phaeophyta and 4 Rhodophyta). Results showed that Padina australis extract was found to be the most active. The major bioactive antioxidant compound was identified as fucoxanthin and a polar compound that was suspected as phenolic compound. The extracts of P. australis presented the highest phenolic content (58.59 mg GAE/g). A significant correlation between antioxidant capacity and total phenolic content was found, indicating that phenolic compounds are the major contributors to the antioxidant properties of P. australis.

Total Phenolic Content and Antioxidant Activity of Local Fruit Wastes in Malaysia

2015 ◽  
Vol 1113 ◽  
pp. 471-476
Author(s):  
Ummi Kalthum Ibrahim ◽  
Muhammad Ihsan Sobri Yusof ◽  
Khairul Anuar Ahmad Zamil ◽  
Nadia Kamarrudin ◽  
Siti Noor Suzila Maqsood-Ul-Haque ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Fruit Wastes

The purpose of this study is to investigate the antioxidant properties and total phenolic content in local fruit wastes. Watermelon rinds, mango and banana peels were selected in the experiment. Two parameters involved were the extraction time and temperature. All samples had undergone drying process in an oven at 40°C for 24 hours before being extracted with 80%, v/v methanol on a hot plate together with magnetic stirrer. The extraction time was ranged from 20 to 40 minutes and the extraction temperature was from 30 to 60°C. Ferric Reducing Antioxidant Power (FRAP) assay and Folin-Ciocalteu reagent were used for antioxidant analysis and phenolic content determination, respectively. UV-Vis spectrophotometer was used to detect the antioxidant activity at 593 nm and 765 nm for phenolic content. Response Surface Method was used to find the best extraction condition. The best extraction conditions were found at extraction temperature and time of 58.93°C and 37.86 minutes, respectively.

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

2020 ◽  
Vol 17 ◽  
Author(s):  
Hadi Shariati ◽  
Mohammad Hassanpour ◽  
Gholamreza Sharifzadeh ◽  
Asghar Zarban ◽  
Saeed Samarghandian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Pine Bark ◽  
Male Rats ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Aqueous Extracts ◽  
Antioxidant Power ◽  
Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

scholarly journals Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves

2021 ◽  
Vol 21 (02) ◽  
pp. 17477-17491
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Room Temperature ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Upland Rice ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Surface Areas ◽  
Young Leaves

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar ‘Damgatondam’, which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spreading them out in a thin layer, pan-roasted at 70°C for 30 min, and finally dried at 70°C for 90 min. They were either kept as pieces of leaves or ground into a powder, and both were used for brewing tea by infusion in water at 4oC, room temperature (about 25oC), for 1, 3, 5, 7, 9, 11, or 15 h and brewing at 70oC or 98oC for 1, 3, 5, 7, 9, 11 or 15 min. Directly after brewing, the tea was stored at -25oC awaiting analysis. Each sample was analyzed for total phenolic content (TPC) and for antioxidant activity, by ferric reducing antioxidant power (FRAP), 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulphonic acid) (ABTS) assays. Results showed that tea brewed from ground leaves had higher antioxidant activity than tea brewed from ungrounded leaves. The highest level of extraction was at 98oC for 15 min, where the TPC was 62.79 mg GAE/100g, antioxidant activity was 278.04 for DPPH, 195.38 for ABTS and 1150.13 mg TE/100g for FRAP. Samples extracted at 4oC or room temperature also had high levels of TPC and antioxidant activity with the maximum extraction at room temperature for 15 h; where TPC was 46.76 mg GAE/100g, and antioxidant activities were 152.72 for DPPH, 140.42 for ABTS and 950.32 mg TE/100 g for FRAP. Therefore, the level of extraction for tea brewed in all four conditions depended on both temperature and brewing time. Also, extraction of high levels of bioactive compounds depended on large surface areas of the leaves being in contact with water.

scholarly journals Changes of antioxidant activity in honey after heat treatment

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 601-606 ◽  
Author(s):  
G. Šarić ◽  
K. Marković ◽  
D. Vukičević ◽  
E. Lež ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Significant Difference ◽  
Acacia Honey ◽  
Different Temperatures ◽  
Ferric Reducing Antioxidant Power

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods &ndash; FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures &ndash; at 23&deg;C (room temperature) and after 5 min of heating at 95&deg;C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P &gt; 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P &lt; 0.05) was observed when using DPPH method in acacia honey.

scholarly journals Antioxidant Activities and Total Phenolics of Acacia Honey

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S245-S247 ◽  
Author(s):  
M. Krpan ◽  
K. Marković ◽  
G. Šarić ◽  
B. Skoko ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Antiradical Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Optical Rotation ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Acacia Honey

The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian territory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxidant power (FRAP) method. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the antioxidant power of acacia honey.

scholarly journals Antioxidant Activity and Total Phenolic Content in Shiitake Mycelial Exudates

2011 ◽  
Vol 6 (6) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Weihuan Huang ◽  
Joo-Shin Kim ◽  
Hau Yin Chung
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Shiitake Mushroom ◽  
Ferrous Ions

Exudates (DE) secreted from two shiitake mushroom mycelia (strains 1358 and L5458) were evaluated for their antioxidative properties and phenolic content. 1358DE and L5458DE showed distinct antioxidant activity in different in vitro assays, including scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, hydroxyl radical, superoxide anions and hydrogen peroxide; the ability to chelate ferrous ions; reducing power; hemolysis inhibition activity in rat erythrocyte; and lipid peroxidation inhibition (IC50 values of 1358DE and L5458DE were 3.3 and 132.6; 44.5 and > 1000; 26.9 and 53.7; 153.6 and >175.0; 176.0 and 521.0; 26.7 and 746.4; 47.8 and 736.9; and 3.1 and > 1000 μg/mL, respectively). Their total phenolic content was 237.33 and 24.08 mg gallic acid equivalent (GAE)/g of dry DE, respectively. Overall, these results show that 1358DE generally possesses better antioxidant properties than L5458DE, possibly due to its larger total phenolic content. Shiitake mushroom mycelial exudates, particularly of 1358DE, could be a good source of natural antioxidants.

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1706 ◽  
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

scholarly journals Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 715
Author(s):  
Cindy Dias ◽  
Alexandre M. A. Fonseca ◽  
Ana L. Amaro ◽  
Ana A. Vilas-Boas ◽  
Ana Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidative Enzymes ◽  
Total Phenolic ◽  
Physiological Disorder ◽  
Strawberry Tree ◽  
Depletion Effect

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

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