scholarly journals Antioxidant Properties of Different Types of Torbangun Herbal Tea

REAKTOR ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 18-25
Author(s):  
Intan Cidarbulan Matita ◽  
Titri Siratantri Mastuti ◽  
Smita Maitri
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Different Types

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

scholarly journals Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Thandiwe Alide ◽  
Phanice Wangila ◽  
Ambrose Kiprop
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Cooking Temperature ◽  
Ethanolic Extracts ◽  
The Mean

Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per 100 g (GAE/100 g) and 638.96 ± 15.30 mg GAE/100 g of plant material for the aqueous and ethanolic extracts respectively. The mean total flavonoid content 109.78 ± 6.78 mg quercetin equivalent per 100 g (QE/100 g) and 258.47 ± 12.37 QE/100 g for aqueous and ethanolic extracts respectively. Fourier transform infrared spectral data showed absorptions in the range for carboxylic acids, hydroxyl group, esters, and alcohols, confirming the presence of phenols and flavonoids in the extracts. Cooking temperature had a significant effect on total phenolic content and total flavonoid content while cooking time did not have a significant effect on the phytochemicals and antioxidant activity.

Influence of total phenolic content and total flavonoid content on the DPPH radical scavenging activity of Costus speciosus (Koen Ex. Retz.) Sm.

2015 ◽  
Vol 4 (5) ◽  
pp. 261-266
Author(s):  
M. Borkataky ◽  
B. B. Kakoti ◽  
L. R. Saikia
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Costus Speciosus ◽  
Phenolic And Flavonoid

  The focus of the present study was to determine the association of the anti-oxidant activity of Costus speciosus (Koen Ex. Retz.) Sm. with the total phe-nolic content and the total flavonoid content. The antioxidant activity of the extracts was quantified by diphenylpicrylhydrazyl (DPPH) assay. The total phenolic content was determined by the Folin-Ciocalteau method and the total flavonoid content was determined by the aluminium chloride method. Among the four extracts of the plant, the ethanol extract exhibited the high-est antioxidant activity and also the highest total phenolic and flavonoid con-tents. A strong correlation was observed between the antioxidant activity and the total phenolic and flavonoid contents. A statistical model was de-rived to explain this dependence and a non-linear association was observed between the antioxidant activity and the total flavonoid content.

scholarly journals Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 636-644
Author(s):  
M.K. Zainol ◽  
I. Mohd Subri ◽  
Zamri Amir Izzwan ◽  
Zamzahaila Mohd Zin ◽  
Fisal Ahmad ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Spent Coffee Ground ◽  
Coffee Ground

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant properties of three different types of spent coffee ground (SCG), namely Robusta, Arabica and Liberica extracted using ultra-sonicmethanol assisted technique. DPPH, FTC, TBA, total phenolic content (TPC) and total flavonoid content (TFC) were used to measure the antioxidant properties. Robusta SCG exhibited the highest DPPH inhibition 41.63±0.04%), FTC (60.42±0.03%) and TBA analysis (73.09±0.08%). The total phenolic compounds in the samples varied widely ranging from 18.94±0.06 to 26.23±0.86 mg GAE/g sample, with Robusta SCG showing the highest value among the three, while Arabica SCG depicted the highest amount total flavonoid content (47.62±0.05 to 56.20±0.08). A strong correlation between antioxidant activity and total phenolic content were observed in this study. Compared to Arabica and Liberica SCGs expended, Robusta SCG demonstrated a stronger beneficial effect against lipid peroxidation. This study reveals that SCGs can be regarded as a new useful source of natural antioxidant with a view to increasing the use of antioxidant synthetics by using the ingredient of agro-industrial residues in food production especially ingredients for functional food.

scholarly journals PHYTOCHEMICAL PROFILING, ASSESSMENT OF TOTAL PHENOLIC CONTENT, TOTAL FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF ETHNOMEDICINAL PLANT, MEYNA SPINOSA FROM ASSAM

2019 ◽  
pp. 61-63
Author(s):  
REKHA BORA ◽  
SEEMA KHAKHALARY ◽  
TAPAN DUTTA
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Radical Scavenging Assay

Objective: The present study qualitative phytoconstituents examine the total phenol, total flavonoid content (TFC), and antioxidant efficiencies traditionally used plant, Meyna spinosa. Methods: Chemical profiling, estimation of total phenolic content (TPC), TFC, and antioxidant activity of ethanol extracts of M. spinosa have performed by applying standard protocols. Antioxidant activity of leaf and stem was evaluated by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay. TPC and TFC of the plant were assessed using Folin–Ciocalteu colorimetric and aluminum colorimetric assay, respectively. Results: The findings of the study exhibit that ethanol extract of M. spinosa is proved to be the presence of phytoconstituents (7/9) such as alkaloids, terpenoids, saponins, tannins, phytosterols, flavonoids, and phenolic compounds, while carbohydrate, fixed oils, and fats are unavailable. In addition, phenolic compositions of ethanol extract of leaf and stem; 93.21±2.93 and 54.33±0.69 mg gallic acid equivalents/g extract, respectively; TFCs of leaf and stem have recorded as 61.55±1.21 and 37.55±1.28 mg quercetin equivalents/g extract, respectively. Antioxidant efficiency of both leaf and stem is tested using DPPH radical scavenging assay as IC50 20.68±0.32 and 50.99±0.56 μg/ml, respectively. Conclusion: From the above results, it has concluded that the ethanol extract of the M. spinosa leaves and stems seizes rich phytoconstituents which can be applied in food technology, drug industries, ethnopharmacological fields, etc., for the development of healthiness and to battle against negative health consequences.

scholarly journals Uji Fitokimia dan Antioksidan dari Daun Yantan (Blumea chinensis DC)

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (2) ◽  
pp. 32
Author(s):  
Griffin A. D. Rambi ◽  
Vanda S. Kamu ◽  
Max R. J. Runtuwene
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Activity Test

Telah dilakukan penelitian untuk menentukan kandungan fitokimia dan aktifitas antioksidan dari ekstrak etanol daun yantan (Blumea chinensis DC). Kandungan fitokimia yang diuji adalah total fenolik dan total flavonoid. Total fenolik menggunakan metode Folin-Ciocalteu  (Yadaf dan Agarwala, 2010), lalu untuk mengetahui total flavonoid menggunakan aluminium klorida (Sultana et al., 2011), dan pengujian aktifitas antioksidan menggunakan 1,1-difenil-2-pikrilhidrazil (DPPH) (Subedi et al., 2011). Hasil penelitian menunjukan kandungan fenolik total sebesar 26,75 mg/L dan kandungan flavonoidnya sebesar 12,56 mg/L,untuk pengujian aktifitas antioksidan didapatkan nilai IC50 sebesar 240,19 mg/L.Research have been done to determining the phytochemical compound and antioxidant activity of yantan (Blumea chinensis DC) leaves. The phytochemical compound which tested is phenolic total and flavonoid total. Phenolic total using Folin-Ciocalteu  method (Yadaf dan Agarwala, 2010), then to determining the total flavonoid using aluminium chloride (Sultana et al., 2011), and test of the antioxidant activity using 1,1-difenil-2-pikrilhidrazil DPPH (Subedi et al., 2011).The result of the total phenolic content was showed 26,75 mg/L and the total flavonoid content is 12,56 mg/L, for antioxidant activity test obtained the value IC50 is 240,19 mg/L.

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