An investigation on Trakya region Oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties

2018 ◽  
Vol 43 (4) ◽  
pp. 362-374 ◽  
Author(s):  
Sevgi Kolayli ◽  
Zehra Can ◽  
Hilal Ebru Çakir ◽  
Onur Tolga Okan ◽  
Oktay Yildiz
Keyword(s):  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Optical Rotation ◽  
Radical Scavenging ◽  
High Ratio ◽  
Total Phenolic ◽  
Mineral Contents ◽  
Antioxidant Power ◽  
Phenolic Components ◽  
Ferric Reducing Antioxidant Power

Abstract Objective The purpose of this study was therefore to investigate various physicochemical properties, phenolic composition and antioxidant capacities of the oak honey, large quantities of which are produced in the Thrace region of Northwest Turkey. Methods Hunter color values (Lab), optical rotation, electrical conductivity, moisture and ash were measured as physicochemical determinants. Sugar, proline content, mineral, phenolic acids, total phenolic flavonoids contents were evaluated as chemical parameters. Ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging were used as antioxidant determinants. Results The results determined that dark-colored honeys (mean 24.95±8.35 L) have proline levels (649.82±203.90 mg/kg), total phenolic content (TPC) (67.29±13.10 mgGAE/100 g) and total flavonoid content (TFC) (10.14±4.78 mgQE/100 g), a high ratio of fructose/glucose (1.65±0.18). Rutin (11.14±8.50 μg/g), p-coumaric acid (6.97±5.80 μg/g) and protocatechuic acid (6.12±4.39 μg/g) were the major phenolic components, and quercetin was also detected in varying amounts in all samples. Potassium (2523±0.28 mg/kg), calcium (63.40±3.20 mg/kg) and magnesium (38.88±0.65 mg/kg) were the major minerals in the honeys. Conclusion Our results showed that physicochemical properties, phenolic compounds, antioxidant capacity, sugar and mineral contents successfully distinguish the geographical origins of oak honey. These findings will contribute to a more accurate evaluation of oak honey in the literature.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

Comparison of DPPH Free Radical Scavenging, Ferric Reducing Antioxidant Power (FRAP), and Total Phenolic Content of Two Meriania Species (Melastomataceae)

2018 ◽  
Vol 19 (2) ◽  
pp. 8 ◽  
Author(s):  
Claudia Lorena Valverde Malaver ◽  
Ana Julia Colmenares Dulcey ◽  
José Hipólito Isaza Martínez
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Searching for new antioxidants used in pharmaceuticals, cosmetics or agrochemicals have increased  today.  Many  phenolic  compounds  have  been  reported  as  promising  for  this  goal. Melastomataceae is rich in these compounds. Consequently, in this research the antioxidant power for Meriania nobilis and M. hernandoi (Melastomataceae) was compared.

scholarly journals Bioactive compounds in the leaves of Baccharis dracunculifolia: extraction process and characterization

2021 ◽  
Vol 43 ◽  
pp. e49826
Author(s):  
Genice Iurckevicz ◽  
Débora Dahmer ◽  
Maira Casagrande ◽  
Gabrielle Cristina Calegari ◽  
Tatiane Luiza Cadorin Oldoni ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Extraction Process ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Popular Medicine ◽  
Scavenging Capacity ◽  
Ferric Reducing Antioxidant Power ◽  
Optimized Conditions

Baccharis dracunculifolia has been used in popular medicine because of its bioactive properties, which include anti-inflammatory, antiulcerative and hepatoprotective potentials. A 2³ central composite rotational design was used to define the best conditions for extracting the bioactive compounds from the leaves of Baccharis dracunculifolia. The parameters studied included the solvent concentration, time and temperature of extraction and the influence of these on the total phenolics content and antioxidant activity. The best conditions were 95 % methanol (v/v), 20 min extraction time, and 70 °C temperature. Under the optimized conditions, high contents of total phenolic compounds (72.5 mg GAE g-1) and high DPPH (865.6 µmol TE g-1) and ABTS (331.11 μmol TE g-1) free radical scavenging capacity and a high ferric reducing antioxidant power (1558.00 μmol FeSO4.7H2O g-1), were obtained. The extract also showed promising anti-microbial activity, demonstrating fungistatic action against C. tropicalis and C. albicans (5 mg mL-1 and 7 mg mL-1, respectively) and bacteriostatic effect against Escherichia coli (60 e 70 mg mL-1), Salmonella enterica typhimurium (40; 60 and 70 mg mL-1) and Staphylococcus aureus (4 mg mL-1). HPLC-DAD analysis showed an extract rich in the phenolic compounds catechin (0.659 mg g-1), caffeic acid (1.135 mg g-1), p-coumaric acid (0.772 mg g-1), ferulic acid (6.24 mg g-1), pinocembrina (0.155 mg g-1) and rutin (0.037 mg g-1).

scholarly journals Grape Canes from Typical Cultivars of Campania (Southern Italy) as a Source of High-Value Bioactive Compounds: Phenolic Profile, Antioxidant and Antimicrobial Activities

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2746
Author(s):  
Giuseppe Squillaci ◽  
Carla Zannella ◽  
Virginia Carbone ◽  
Paola Minasi ◽  
Veronica Folliero ◽  
...  
Keyword(s):  
Southern Italy ◽  
Radical Scavenging Activity ◽  
Antiviral Agents ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Herpes Simplex Viruses ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant And Antimicrobial Activities

The purpose of the current study was to determine the phenolic composition, antioxidant, and antimicrobial activities in grape cane extracts from typical cultivars of Southern Italy. Aqueous extracts at different pHs (1–13) were prepared from “Aglianico”, “Fiano”, and “Greco” grape canes. The results demonstrated that an alkaline pH (13.00) produced the best polyphenol-rich extracts, as the total phenolic content was more than double when compared to the respective extracts prepared at pH 1.00. “Greco” grape canes gave the highest quantity of phenolic compounds at each pH, ranging from 42.7 ± 0.4 to 104.3 ± 3.0 mg Gallic Acid Equivalents (GAE)/g Dry Extract (DE) from pH 1.00 to 13.00. The Radical Scavenging Activity (RSA) and the Ferric Reducing Antioxidant Power (FRAP) were measured. The highest antioxidant activity was showed by “Greco” extract at pH 7.00. Seventy-five compounds were identified in the extracts by HPLC-MS with six of them described for the first time in grape canes. Procyanidins were highly abundant in extracts at pH 7.00, whereas stilbenoids were the most represented compounds at pH 13.00. Very strong antiviral activity against herpes simplex viruses was recorded for the extracts at pH 7.00 and 13.00 that were active in the early stages of infection by acting directly against the viral particles. The overall results suggest that grape canes, currently underutilized, can be usefully valorised by providing active extracts to use as antioxidant and antiviral agents.

Investigation of antioxidant activity and analysis of phenolic compounds of some Asteraceae plants by HPLC: A comparison between Methanol and Ethanol extracts

2021 ◽  
Vol 02 ◽  
Author(s):  
Donia Anvari ◽  
Rashid Jamei
Keyword(s):  
Phenolic Compounds ◽  
Methanol Extract ◽  
Extraction Procedure ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Total Phenolic ◽  
Therapeutic Effects ◽  
Antioxidant Power ◽  
Antioxidant Agents ◽  
Ethanol Extracts

Background: Medicinal and healing plants have been used in treating human diseases for centuries because of their therapeutic effects. They may assist in curing common ailments such as a multitude of skin problems, various disorders from muscle spasms to cuts and wounds. They can be used to relieve symptoms of different illnesses from a cold to some forms of arthritis or some allergies as well. The Asteraceae plant is a strong source of antimicrobial and antioxidant agents and this paper focuses on its specifications. Objectives: This study aimed to investigate the antioxidant potential and radical scavenging of different solvents (Methanol and Ethanol) of five species, i.e., Artemisia absinthium L., Arctium lappa L., Centaurea cyanus L., Silybum marianum L., and Echinops ritro L., belonging to the Asteraceae family. Methods: Methanol and ethanol extracts of the above plants were prepared. The obtained sections were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), chain-breaking activity (CBA), thiobarbituric acid (TBA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Also, Ferric reducing antioxidant power (FRAP), Nitric oxide (NO) radical scavenging, Hydrogen peroxide (H2O2) radical scavenging, and Superoxide (O2-) radical inhibition assay were measured. Phenolic compounds were determined and measured by high-performance liquid chromatography (HPLC) as well. Results: The collected and analyzed data showed that the highest values for the TPC, TFC, TBA, and DPPH were related to methanol extract of A. lappa L. Moreover, the maximum values for the CBA, H2O2, and O2- were observed in the Ethanol extract of E. ritro L., while methanol extract of E. ritro L. showed the highest amount of FRAP and NO. Eventually, the highest value for TAC was related to A. absintium L., and it was also realized that methanol compared to ethanol solvent was more successful in the extraction procedure. Conclusions: These findings suggest that A. lappa L. and E. ritro L. extracts can be considered excellent natural antioxidant agents. The type of solvent can affect the extraction of phenolic compounds. Sinapic acid, as the highest level of phenolic acid, was found in S. marianum L.

scholarly journals Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽  
2020 ◽  
Vol 12 (24) ◽  
Author(s):  
Rey David Vargas Sánchez ◽  
Evelin Martínez Benavidez ◽  
Javier Hernández ◽  
Gastón Ramón Torrescano Urrutia ◽  
Armida Sánchez Escalante
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Biological Activities ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Gram Positive ◽  
Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

scholarly journals Effect of Artificial Shading and Temperature on Radical Scavenging Activity and Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Leaves

2003 ◽  
Vol 128 (2) ◽  
pp. 182-187 ◽  
Author(s):  
Md. Shahidul Islam ◽  
Makoto Yoshimoto ◽  
Koji Ishiguro ◽  
Shigenori Okuno ◽  
Osamu Yamakawa
Keyword(s):  
Phenolic Compounds ◽  
Ipomoea Batatas ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Cultivar Differences ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Caffeoylquinic Acid ◽  
Phenolic Components

The phenolic content and the radical scavenging activity were compared in leaves of sweetpotato (Ipomoea batatas L.) cultivars Shimon-1, Kyushu-119 and Elegant Summer grown under different temperature and shading conditions. Compared to cultivar differences, there was less effect of temperature and shading on the total phenolic content in sweetpotato leaves, however certain polyphenolic components differed widely among the treatments. The positive correlation between the radical scavenging activity and the level of total phenolics (r = 0.62) suggests that phenolic compounds are important antioxidant components of sweetpotato leaves. All the reverse-phase high-performance liquid chromatography (RP-HPLC) profiles of the cultivars tested showed peaks at the same retention times but peak areas of individual phenolic compounds differed with respective temperature and shading treatments. The phenolic compounds identified in the sweetpotato leaf were caffeic acid, chlorogenic acid, 4,5-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. Most of the phenolic compounds were highest in leaves from plants grown at 20 °C without shading except 4,5-di-O-caffeoylquinic acid. The results indicate that growing leaves under moderately high temperatures and in full sun enhances the accumulation of phenolic components. These phenolic components have possible value in enhancing human health.

scholarly journals Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1410
Author(s):  
Carla Graça ◽  
Joana Mota ◽  
Ana Lima ◽  
Ricardo Boavida Ferreira ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Glycemic Index ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Glycemic Response ◽  
Gluten Free ◽  
Antioxidant Power ◽  
Bioactive Properties ◽  
Anti Inflammatory

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

scholarly journals Antioxidant poteintial and activity of aerial parts of eight medicinal plants of Uttarakhand, India

2019 ◽  
Vol 48 (2) ◽  
pp. 265-270
Author(s):  
Shakuli Kashyap ◽  
PB Rao ◽  
P Mishra ◽  
Supriya
Keyword(s):  
Radical Scavenging ◽  
Total Phenolic ◽  
Enzymatic Antioxidants ◽  
Antioxidant Power ◽  
Mean Values ◽  
Aerial Parts ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Radical Scavenging ◽  
Gallic Acid Equivalent

The antioxidant potential of aerial parts of eight medicinal plant species were investigated by 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Ferrous ion-chelating (FCA) and ferric reducing antioxidant power assays in five different concentrations and the mean values ranged from 20.39 to 83.01%, 17.21 to 48.62% and 11.70 to 21.65 μg Trolox equivalent/mg extract, respectively. Total phenolic and flavonoid contents ranged from 4.83 to 10.46 μg, gallic acid equivalent/mg extract and 1.12 to 13.11 μg quercitin equivalent/mg extract. Enzymatic antioxidants (Unit/mg fresh weight): superoxide dismutase, catalase and peroxidase values ranged from 14.86 to 49.81, 60.00 to 141.33 and 0.25 to 0.60, respectively. Considering the overall assay M. Pudica can be considered as the potent candidate for displaying antioxidant activity among the experimental plants.

scholarly journals Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 190
Author(s):  
Ziyun Xu ◽  
Maninder Meenu ◽  
Pengyu Chen ◽  
Baojun Xu
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Mean Values ◽  
Antioxidant Capacities ◽  
Free Phenolic Acids

This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

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