Evaluation of the antioxidant activity of the leaves of acerola, guabiroba and ora-pro-nobis

2010 ◽  
Vol 1 (2) ◽  
pp. 129
Author(s):  
Denise Alves Vieira ◽  
Pauline Sambugaro Santos ◽  
Charles Windson Isidoro Haminiuk ◽  
Manuel Salvador Vicente Plata-Oviedo
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Content ◽  
Natural Antioxidants ◽  
Superior Performance ◽  
Good Ability ◽  
Ethanolic Extracts ◽  
Radical Method ◽  
Gallic Acid Equivalent ◽  
Potential Use

<p>The objective of this work was to quantify the total content of phenolic compounds and the antioxidant activity of ethanolic extracts of acerola, guabiroba and ora-pro-nobis leaves. The analysis was performed by the DPPH free-radical method, aiming to find plants with potential use as natural antioxidants in foodstuff. In the extraction of phenolic compounds from leaves, acidified methanol 80% showed superior performance when compared to ethanol 80%. It was found the amounts of 1656.66, 5196.66 and 1693.33 mg GAE (gallic acid equivalent)/100&nbsp;g for acerola, guabiroba and ora-pro-nobis leaves, respectively. Ethanolic extracts of guabiroba and ora-pro-nobis leaves (8.57 &micro;g GAE/mL) presented higher antioxidant activity (92.6 and 92.76%, respectively) than BHT (10.13%), ascorbic acid (19.25%) and similar to trolox (92.79%). The extract of ora-pro-nobis presented the lowest IC<sub>50</sub> (3.22 &mu;g GAE/mL) showing a good ability to capture the DPPH radical.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.29</p>

scholarly journals Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Magdalena Woźniak ◽  
Lucyna Mrówczyńska ◽  
Anna Sip ◽  
Marta Babicka ◽  
Tomasz Rogoziński ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Content ◽  
Diffusion Method ◽  
Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

scholarly journals Berries and Leaves of Actinidia kolomikta (Rupr. & Maxim.) Maxim.: A Source of Phenolic Compounds

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Laima Česonienė ◽  
Paulina Štreimikytė ◽  
Mindaugas Liaudanskas ◽  
Vaidotas Žvikas ◽  
Pranas Viškelis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Content ◽  
Ascorbic Acid Content ◽  
Free Radical Scavenging ◽  
Raw Material ◽  
Quantitative Composition ◽  
Pharmaceutical Industries

Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.

scholarly journals ANALISIS KANDUNGAN GIZI EKSTRAK KULIT SALAK PRODUKSI KELOMPOK TANI ABIAN SALAK DESA SIBETAN SEBAGAI UPAYA PENGEMBANGAN POTENSI PRODUK PANGAN LOKAL

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Cardiovascular Disease ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Local Food ◽  
Natural Antioxidants ◽  
Descriptive Study ◽  
Boiling Process ◽  
Processed Products ◽  
Water Dilution ◽  
Water Ratio

BackgroundSnakefruit more technically known as ‘Salak’ (Salacca sp) is native fruit of Indonesia regarded as exotic fruit that can consumed not only its flesh fruit but also its skin in the form of extract as it has an efficacy. Extract of snakefruit rind can be proceed into a healthy beverages that contains phenolic compounds which known as natural antioxidants. ObjectiveThis study aimed to describe the content of nutrients such as carbohydrates, proteins, and antioxidants in the extract of snakefruit rind products. This data will be useful as information material to local food industryas well as further research on the processed products for health. Methods This research is a descriptive study that examines the content of carbohydrates, protein, and antioxidants in the extract of snakefruit rind products. Samples were rind of snakefruit with various concentration masses, in water ratio 1%, 5%, 10%, and non compositions. ResultCarbohydrate, protein, antioxidant capacity and IC50 respectively for each composition, are (1) the composition of the 1%: -0.04%; 0.21%; 20.70 ppm, 426.58 ppm; (2) the composition of 5%: 0.82%; 0.20%; 73.40 ppm; 151.41 ppm; (3) the composition of 10%: 0.93%; 0.20%; 110.29 ppm; 87.11 ppm; (4) non composition: 28.14%; 44.90%; 215.10 ppm; 56.10 ppm, and non composition: 1.00%; 0.00%; 25.73 ppm; 92.18 ppm. The most potential nutrient compound in extract of snakefruit rind is the antioxidant, which produced as beverages like tea product. The composition of 10% is the most active category of antioxidant activity, whereas 5% in medium category, and composition of 1% in weak category. Carbohydrates and proteins compound are gradually lower in each composition, caused by boiling process due to the process of water dilution. ConclusionsThis study revealed that extract of snakefruit rind can produced as healthy beverages (such as tea), as it is a potential wastes treatment for local food products. The extract of snakefruit rind consist of nutrition just like proteins, carbohydrates which are great for health and also contains lots of a powerful antioxidant and works well to prevent cardiovascular disease, strokes, and even cancer, prevent allergies, increase fertility, and boost immunity. Keywords: Rind of snakefruit. Antioxidant, Tea

scholarly journals Phytochemical Characterization, In Vitro Antioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Francisco Erik González-Jiménez ◽  
Juan Alfredo Salazar-Montoya ◽  
Graciano Calva-Calva ◽  
Emma Gloria Ramos-Ramírez
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Micellar Electrokinetic Chromatography ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Electrokinetic Chromatography ◽  
Polyphenol Profile ◽  
Gallic Acid Equivalent ◽  
Dry Fruit

Due to their antioxidant properties, polyphenolic compounds are considered beneficial for human health. In this work, we investigated the polyphenol profile and antioxidant activity of edible tejocote (Crataegus pubescens) fruit extracts by micellar electrokinetic chromatography (MEKC) and HPLC/UV. The major phenolic compounds in the pulp extracts were (+)-catechin (9.17 ± 0.20 mg/100 mg dry fruit), (−)-epicatechin (4.32 ± 0.11 mg/100 mg dry fruit), and chlorogenic acid (5.60 ± 0.24 mg/100 mg dry fruit). The total phenolic content was 168.6 ± 0.9 mg gallic acid equivalent/g dry fruit; the total proanthocyanidin content was 84.6 ± 1.4 mg cyanidin/100 g dry fruit; and the total flavonoid content was 55.89 ± 1.43 mg quercetin/g dry fruit. Interestingly, procyanidins (dimers, trimers, and tetramers of (−)-epicatechin and (+)-catechin) were detected in the extract. This is the first study reporting the presence of polymeric polyphenols in Crataegus pubescens fruit. Accordingly, these fruits demonstrate great potential as a natural source of antioxidant phenolic compounds and could therefore be used as a nutraceutical and functional food.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Antioxidative activity of Lenzites warnieri basidiocarps

2017 ◽  
pp. 163-171
Author(s):  
Aleksandar Knezevic ◽  
Ivan Milovanovic ◽  
Jelena Vukojevic
Keyword(s):  
Antioxidative Activity ◽  
Methanolic Extract ◽  
Ethanolic Extract ◽  
Total Content ◽  
Natural Antioxidants ◽  
Antioxidative Capacity ◽  
Methanolic Extracts ◽  
Ethanolic Extracts ◽  
Dpph Scavenging ◽  
Dried Extract

Considering that mushrooms synthesize different kinds of compounds with antioxidative activity and that search for natural antioxidants is a topical study area, testing of unstudied species is fully justified. The aim of the study was to evaluate antioxidative capacity of Lenzites warnieri basidiocarps using different solvents. Antioxidative potential of 96% ethanolic, 70% ethanolic and methanolic extracts was evaluated by 2,2?-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) bleaching assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Additionally, total content of phenols and flavonoids in extracts was determined as galic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Presented as EC50, 70% ethanolic extracts showed the highest antioxidative capacity by DPPH assay (3.08 ? 0.49 mg/mL) and 96% ethanolic extract by ABTS assay (3.08 ? 0.24 mg/mL). Methanolic extract exhibited the lowest antioxidative activity in both assays (6.02 ? 0.99 mg/mL and 4.92 ? 0.38 mg/mL, respectively). Results showed that antioxidative capacity of extracts depended on solvents and assay used, indicating that ethanolic extracts were with higher capacity in free radicals neutralization. The highest content of total phenols was detected in 70% ethanolic extract (37.45 ? 0.36 ?g GAE/mg of dried extract) while the lowest amount was noted in methanolic extract (22.73 ? 0.05 ?g GAE/mg of dried extract). Total flavonoid contents were negligible and ranged between 1.91 ? 0.10 and 2.24 ? 0.13 ?g QE/mg of dried extract. The obtained results indicate that Lenzites warnieri possess significant antioxidative capacity which is mainly correlated to phenols present in the extracts.

scholarly journals Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1800
Author(s):  
María Fernanda Montenegro-Landívar ◽  
Paulina Tapia-Quirós ◽  
Xanel Vecino ◽  
Mònica Reig ◽  
César Valderrama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Added Value ◽  
Solvent Ratio ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Mechanical Stirring ◽  
Assisted Extraction ◽  
Gallic Acid Equivalent

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

scholarly journals STUDY OF THE CONTENT OF ANTIOXIDANTS AND THEIR ACTIVITY IN CONCENTRATED EXTRACTS OF CRANBERRY (VACCINIUM OXYCOCCUS), SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.), BLACKBERRY (RUBUS FRUTICOSUS), VIBURNUM (VIBURNUM OPULUS L) AND MOUNTAIN ASH (SORBUS AUCUPARIA L.

2021 ◽  
pp. 157-164
Author(s):  
Natal'ya Borisovna Eremeeva ◽  
Nadezhda Viktorovna Makarova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Content ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Sorbus Aucuparia ◽  
Viburnum Opulus ◽  
Rubus Fruticosus ◽  
Dpph Method ◽  
Mountain Ash

Extracts and their concentrates can be considered as a source of biologically active ingredients of food products and as food additives to increase the consumption of useful substances of berries. The benefits gained from their use lead to the development of advanced technologies that can allow them to be extracted from the feedstock without significantly compromising the biological activity from the feedstock. In this paper, we studied the content of antioxidants and their activity in concentrated extracts of cranberry (Vaccinium Oxycoccus), sea buckthorn (Hippophae rhamnoides L.), blackberry (Rubus fruticosus), viburnum (Viburnum opulus L.) and mountain ash (Sorbus aucuparia L.) berries. For all extracts, the total content of phenolic compounds, flavonoids and anthocyanins, antioxidant activity according to the DPPH method and iron-reducing antioxidant activity (FRAP) were determined. Concentrated extracts of viburnum contain the largest amount of phenolic compounds (9.3±0.3 mol HA/l), flavonoids (1.96±0.08 mol K/l) and anthocyanins (0.26±0.02 mol CG/l) among the studied extracts. There is also a high total content of phenolic substances and flavonoids in blackberry and rowan extracts (5.7 mol HA/l, 1.33 mol K/l and 4.7 mol HA/l, 192 mol K / l, respectively). The antioxidant activity of the extract of viburnum berries showed a directly proportional dependence on the content of biologically active compounds in it: DPPH-method-2.4 mg / ml; FRAP-method-39.99 mmol Fe2+ / kg. Also, high levels were found in concentrated extracts of blackberries, sea buckthorn and mountain ash. It is the extracts of viburnum, blackberry and mountain ash that are recommended to be used in the production of food products to enrich them with biologically active substances and give them antioxidant properties. Cranberry and sea buckthorn extracts can be used in combination with other extracts.

INFLUENCE OF THE PROCESSING STEPS ON CASHEW NUT QUALITY

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
CARLOS ELIARDO BARROS CAVALCANTE ◽  
DENISE JOSINO SOARES ◽  
GERALDO ARRAES MAIA ◽  
PAULO HENRIQUE MACHADO DE SOUSA ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Water Activity ◽  
Nutritional Value ◽  
Total Antioxidant Activity ◽  
Cashew Nut ◽  
Coeffi Cients ◽  
Total Antioxidant ◽  
Radical Method ◽  
Processing Steps

Cashew nuts have high nutritional value. This nut providesmacronutrients, micronutrients and a large variety of antioxidantssuch as phenolic compounds. There are losses in some compoundsduring the processing of fruits and there are very few studies on thisaspect. Given the above, this research aimed to determine the eff ectof the processing steps on cashew nut characteristics with emphasison total antioxidant activity. Signifi cant diff erences were observedbetween the processing steps for all the chemical and physicalchemicalcharacteristics studied. Cashew nuts contained high levelsof lipids and energy, low content of moisture and water activity andmedium content of phenolic compounds (51.33 GAE/100 g) andantioxidant activity by the ABTS•+ radical (6.49 μM Trolox/g) at theend of the processing. With regard to the total antioxidant activity,it was observed that the ABTS•+ radical method can be consideredappropriate to measure the antioxidant activity of cashew nuts, sincethe results presented lower coeffi cients of variation and expressproportionate results to other methods.

Sign in / Sign up

Export Citation Format

Share Document