Antioxidant Activity of Ethanolic Fractions of Polish Propolis

2012 ◽  
Vol 67 (11-12) ◽  
pp. 545-550 ◽  
Author(s):  
Anna M. Kurek-Górecka ◽  
Andrzej Sobczak ◽  
Anna Rzepecka-Stojko ◽  
Michał T. Górecki ◽  
Maria Wardas ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Butylated Hydroxytoluene ◽  
Different Origins ◽  
Β Carotene

There is a great variation in the chemical composition of propolis of different origins. Likewise, the method of its extraction has signifi cant impact on the content of biologically active compounds. Here we compared methods of propolis extraction for optimal antioxidant activities which were measured by means of β-carotene discolouration, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) radical cation decolouration assays. In the extracts, the contents of polyphenols and fl avonoids were measured, and phenolic acids were identifi ed and quantifi ed by HPLC. A three-step extraction allowed obtaining large amounts of phenolic acids from propolis. The propolis fractions obtained had antioxidant properties comparable to those of α-tocopherol and butylated hydroxytoluene. Therefore, they may be used as effective natural antioxidants.

scholarly journals Enhancement of the Neuroprotective Effect of Fermented Spirulina maxima Associated with Antioxidant Activities by Ultrasonic Extraction

2018 ◽  
Vol 8 (12) ◽  
pp. 2469 ◽  
Author(s):  
Woon Choi ◽  
Do Kang ◽  
Soo-Jin Heo ◽  
Hyeon Lee
Keyword(s):  
Antioxidant Activities ◽  
Neuroprotective Effect ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Water Extraction ◽  
Neuroprotective Activity ◽  
Spirulina Maxima ◽  
Β Carotene

This study is the first demonstration of the neuroprotective activity of the marine alga, Spirulina maxima, fermented by Lactobacillus plantarum HY-08, which was freshly isolated from fermented vegetables. The combined process of the fermentation with ultrasonic extraction at 40 kHz for 4 hr greatly increased the amounts of β-carotene in the extract up to 1.62 mg/g, along with a high extraction yield of 18.26%, compared to 1.03 mg/g and 12.8% from ultrasonic extraction itself, and even much higher than 0.81 mg/g and 10.6% from conventional water extraction. It was also proved that the neuroprotective activities of the extract were enhanced possibly by higher contents of β-carotene in the extract, compared to those from water extraction or ultrasonic extraction itself. This extract was found to have strong antioxidant properties, with 49.01% 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, which resulted in 90.30% neuroprotective activity. Specifically, the fermented extract markedly enhanced the brain-derived neurotrophic factor (BDNF)/p-CREB signaling pathways, which can effectively prevent memory impairment in mice caused by oxidative stress. β-Carotene also increased the expression of p-CREB and BDNF, and a mechanism of their upregulation by β-carotene is first proposed in this study. It can be concluded that the strong neuroprotective effect of the extract was markedly influenced by the antioxidant activities, due to the synergistic effects of high amounts of β-carotene and other biologically active substances in the extract that can be obtained by lactic acid fermentation, combined with ultrasonic processing.

Punica granatum as a Source of Natural Antioxidant and Antimicrobial Agent; a Comprehensive Review on Related Investigations

2020 ◽  
Vol 17 ◽  
Author(s):  
Atefeh Jalali ◽  
Mohammadreza Kiafar ◽  
Masih Seddigh ◽  
Mohammad M. Zarshenas
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Punica Granatum ◽  
Antimicrobial Activities ◽  
Natural Antioxidant ◽  
Antiviral Activities ◽  
Natural Foods

Background: The consumption of natural antioxidants is increasing due to the demand and tendency to natural foods. Punica granatum L. [Punicaceae] is a fruit with various bioactive ingredients. The effectiveness of this plant has been proved against various disorders such as hyperglycemia, hyperlipidemia, blood coagulation, infections, cancer, and dentistry. Among them, there are numerous researches on antimicrobial and antioxidant properties. Subsequently, the present study aimed to compile a review of those properties to outline this herb as a possible natural antioxidant and preservative. Methods: Synchronically, keywords "Punica granatum" with antimicrobial, or antibacterial, antifungal, antiviral, antioxidant and radical scavenging were searched through "Scopus" database up to 31st September 2019. Papers focusing on agriculture, genetics, chemistry, and environmental sciences were excluded and also related papers were collected. Results: Among 201 papers focusing on related activities, 111 papers have dealt with antioxidant activities focusing based on DPPH assay, 59 with antibacterial, on both gram+ and gram- bacteria, 24 with antifungal effects, mostly on Aspergillus niger and Candida albicans, and 7 papers with antiviral activities. There were about 50 papers focusing on in-vivo antioxidant activities of this plant. Conclusion: Taken together, botanical parts of P. granatum have possessed notable radical scavenging and antimicrobial activities that with these properties, this plant can be introduced as a natural safe source of preservative and antioxidant. Accordingly, P. granatum can be applied as excipient with the aforementioned properties in the pharmaceutical and food industries.

scholarly journals Design, Synthesis, Antimicrobial, and Antioxidant Activities of Novel-{4, 5-(substituted diphenyl)-4H-1, 2, 4-triazol-3-ylthio} Acetyl Chloride

2017 ◽  
Vol 15 (2) ◽  
pp. 157-167
Author(s):  
Prabhakar Kumar VERMA ◽  
Mukesh KUMAR ◽  
Nelam MALIK ◽  
Priyanka DHIMAN ◽  
Anurag KHATAHAR
Keyword(s):  
Free Radical ◽  
Acetyl Chloride ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Standard Drug

A series of 20 new biologically active derivatives of 2-{4, 5-(substituted diphenyl)-4H-1,2,4-triazol-3-ylthio}acetyl chloride has been synthesized, with the aim to investigate antimicrobial, free radical scavenging activity. All the synthesized compounds were characterized by spectroscopic data and elemental analysis. The final compounds were tested for antibacterial activity against Gram-positive bacteria: Staphylococcus aureus MTCC 3160, Bacillus subtilis MTCC 441; Gram-negative bacteria: Escherichia coli MTCC 443, and, for antifungal activity, against Candida albicans MTCC 227 and Aspergillus niger MTCC 281, taking ciprofloxacin as antibacterial and fluconazole as antifungal standard drugs. Compound 7a6 was found to be the most effective antibacterial (MIC = 3.12 µg/ml), and compounds 7a2 and 7d1 (MIC = 3.12 and 6.25 µg/ml) had the most effective antifungal effects on the selected strains, as compared to the standard drugs. The results of antioxidant studies revealed that compound 7b1 was found to be most active antioxidant, with 40.4±0.687 µg/ml, and compounds 7b3, 7d7, and 7d4 also showed promising free radical scavenging activity, as compared with the standard drug ascorbic acid.

scholarly journals Comparative analysis of the polyphenols profiles and the antioxidant and cytotoxicity properties of various blue honeysuckle varieties

2018 ◽  
Vol 16 (1) ◽  
pp. 637-646 ◽  
Author(s):  
Yuehua Wang ◽  
Xu Xie ◽  
Xulong Ran ◽  
Shurui Chou ◽  
Xinyao Jiao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Bioactive Components ◽  
Fruit Peel ◽  
Scavenging Capacity ◽  
Polyphenol Profile ◽  
Blue Honeysuckle

AbstractThe polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover, an analysis of correlations between individual polyphenol profiles and antioxidant activities was also conducted. Seventeen components were found in the investigated blue honeysuckle extracts, with anthocyanins being the prominent bioactive components among polyphenols. Fruit peel contained higher concentrations of individual anthocyanins compared to the fruit pulp. Beilei blue honeysuckle had the highest antioxidant activity. Correlation analysis showed that antioxidant activity values were highly associated with cyanidin-3-glucoside levels. Blue honeysuckle extracts were not cytotoxic over the range of doses tested. Among the varieties analyzed, Beilei possessed the highest antioxidant properties and was found to be the most appropriate source of natural antioxidants.

scholarly journals Domestic Cooking Effects of Bambara Groundnuts and Common Beans in the Antioxidant Properties and Polyphenol Profiles

2017 ◽  
Vol 6 (2) ◽  
pp. 24 ◽  
Author(s):  
V. Nyau ◽  
S. Prakash ◽  
J. Rodrigues ◽  
J. Farrant
Keyword(s):  
Free Radical ◽  
Methanolic Extract ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Esi Ms ◽  
Positive Effects ◽  
Phytochemical Profiles

Processing of legumes before consumption has several effects on micronutrients, macronutrients and phytonutrients. This study was undertaken to investigate the effect of domestic processing on antioxidant activities and phenolic phytochemicals of the red bambara groundnuts and red beans. The study employed in vitro antioxidant assays (DPPH and FRAP) to screen for antioxidant properties, HPLC-PDA-ESI-MS and Folin Ciocalteu assay to screen for phenolic phytochemical profiles. Domestic cooking displayed positive effects on the antioxidant activity and phenolic phytochemical profiles of the two legumes. The free radical scavenging speed increased 10-fold in the methanolic extract from cooked red bambara groundnuts compared to uncooked. By contrast, the free radical scavenging speed increased 20-fold in the methanolic extract from cooked red beans compared to uncooked. HPLC-PDA-ESI-MS profiles of the cooked red bambara groundnuts and red beans revealed a number of emergent phenolic compounds, mainly flavonoids. These data indicate that cooking appear to enhance the nutraceutical profiles of the legumes investigated.

Heterogeneous Method for Grafting of Syringaldehyde onto Chitosan by Laccase Oxidation

2013 ◽  
Vol 477-478 ◽  
pp. 1340-1344
Author(s):  
Cheng Hua Yu ◽  
Ji Cheng Pei ◽  
Fang Dong Zhang
Keyword(s):  
Free Radical ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Amino Groups

Heterogeneous method for grafting of syringaldehyde (SD) onto chitosan by laccase oxidation, yielding a product with improved antioxidant activities. The results showed that about 1.1% amino groups participated in this reaction. The FTIR showed that the absorption of amino groups were decreased, the absorption of benzene ring structures were disappeared and a new band appeared at 1637 cm-1 corresponding to C=N vibrations that were due to the Schiff base reaction between the chitosan and syringaldehyde. Additionally, the chitosan had insignificant reducing power and DPPH free radical scavenging activity, SD-chitosan had reducing power of A700=0.684, DPPH free radical scavenging activity of 53.2%. SD-chitosan presented improved antioxidant properties.

scholarly journals Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Kamila Kasprzak ◽  
Tomasz Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Monika Waksmundzka-Hajnos ◽  
Marta Olech ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
High Performance ◽  
Negative Impact ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Well Being ◽  
Positive Influence ◽  
High Temperature Short Time ◽  
Corn Snacks

Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleraceaL. var.sabellica)—a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic,trans-caffeic,cis-caffeic,trans-p-coumaric,cis-p-coumaric,trans-ferulic,cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic,trans-sinapic, andcis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition ofB. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol’s activity.

scholarly journals Comparison of Ethanolic and Aqueous-Polyethylenglycolic Propolis Extracts: Chemical Composition and Antioxidant Properties

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Mindaugas Liaudanskas ◽  
Loreta Kubilienė ◽  
Vaidotas Žvikas ◽  
Sonata Trumbeckaitė
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Alternative Form ◽  
Food Preservatives ◽  
Propolis Extract

In recent years, particular attention has been paid to the natural antioxidants. Bee products, especially propolis, are characterized by multifunctional (antioxidant, anti-inflammatory, antibacterial, antiviral, and food preservative) effects and can be used for the development of functional food or food preservatives. Propolis extracts that are commonly produced are ethanolic; therefore, to certain groups of consumers, for example, children and alcohol sensitive group, their applicability is limited. The aim of this study was to develop alternative propolis from aqueous-polyethylenglycolic propolis extract (AQUA-PEG) and compare the chemical composition as well as antioxidant (radical-scavenging and reduction properties) activities to those of ethanolic propolis extract (EEP). Polyethylene glycol is quite a good solvent, which can be successfully used for the preparation of NEP. The total quantity of phenolic compounds identified in AQUA-PEG (400.36 µg/mL), prepared according to our technology, is very similar to that of EEP (433.53 µg/mL), whereas the amount of phenolic acids was greater by 1.31-fold in AQUA-PEG and of flavonoids was greater by 2.38-fold in EEP. The antioxidant activity depends on the method used: by applying the ABTS and CUPRAC methods, both extracts demonstrate similar antioxidant (antiradical and reducing) activity, whereas in the case of the DPPH and FRAP method, significantly higher antioxidant activity was detected in EEP. This should be taken by researchers into account especially when interpreting the results and drawing conclusions about the antioxidant activity of propolis extracts. On the basis of the results, AQUA-PEG, prepared by the developed technology, can be used as an alternative form to ethanolic propolis extract, since it contains a large quantity of antioxidants, namely, flavonoids and phenolic acids. We believe that nonethanolic propolis extract has the prospect of being applied for the development of functional foods in order to alleviate certain symptoms of oxidative stress or for the prevention of some oxidative-stress-related diseases.

scholarly journals River Tea Tree Oil: Composition, Antimicrobial and Antioxidant Activities, and Potential Applications in Agriculture

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2105
Author(s):  
Mursleen Yasin ◽  
Adnan Younis ◽  
Talha Javed ◽  
Ahsan Akram ◽  
Muhammad Ahsan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Bacterial Species ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Butylated Hydroxytoluene ◽  
Tea Tree Oil ◽  
Tea Tree ◽  
Potential Applications ◽  
Pharmaceutical Industries

Melaleuca is one of the genera of the Myrtaceae family enriched in tea tree oil (TTO). Tea tree oils of Melaleuca bracteata and Melaleuca alternifolia are of prime importance and have antioxidant and antimicrobial properties. Terpinen-4-ol and 1-8 cineole are major constituents of M. alternifolia oil. The percentages of the compounds in the oils can slightly vary according to the region of plant harvest, the distillation technique, or the part of the plant used for oil extraction. TTO has a bactericidal effect against various bacterial species such as Bacillus cereus, B. subtilis, E. coli, Pseudomonas putida, and S. aureus. Several reports proved that this essential oil is also effective against fungal strains of Fusarium, Aspergillus, and Candida species. It also has antioxidant properties such as radical scavenging activity and reducing power. The antioxidant properties of TTO at a concentration of 30 mM were observed to be greater than those of butylated hydroxytoluene (BHT), commonly used as a synthetic antioxidant. TTO is also an effective organic fungicide, herbicide, and insecticide for use in the agriculture sector. Postharvest application of the oil has been found efficient on sweet basil, citrus, and strawberry. It is concluded that tea tree oil has the potential to be used in the food, agriculture, and pharmaceutical industries as a natural antimicrobial and preservative agent. This review provides comprehensive information regarding the antioxidant and antimicrobial activities of tea tree oil and its potential applications in agriculture.

scholarly journals Synthesis of Novel Nitric Oxide Releasing Furoxan Hybrids from Biologically Active Bicyclic Amine and their Antioxidant Activity

2019 ◽  
Vol 31 (8) ◽  
pp. 1724-1728
Author(s):  
P.M. Swami ◽  
P.K. Zubaidha ◽  
G.B. Tiwari
Keyword(s):  
Nitric Oxide ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Scavenging Effect ◽  
Antioxidant Agents ◽  
Radical Scavenging Effect ◽  
Nitric Oxide Releasing

The present paper describes the synthesis of novel nitric oxide hybrids obtained by linking bioactive bicyclic amine to substituted furoxans. The antioxidant activities were studied in vitro based on the radical scavenging effect of stable DPPH free radical using ascorbic acid as a standard. The nitric oxide hybrids showed remarkable antioxidant properties and hence, can be employed as potential antioxidant agents.

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