scholarly journals Comparative analysis of the antioxidant capacity and secondary metabolites accumulation in the fruits of rowan (Sorbus aucuparia L.) and some closely related species

2021 ◽  
Vol 32 (1) ◽  
pp. 3-8
Author(s):  
Y. L. Lykholat ◽  
O. O. Didur ◽  
N. O. Khromykh ◽  
V. R. Davydov ◽  
Y. S. Borodai ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Botanical Garden ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
Sorbus Aucuparia ◽  
Fruit Peel ◽  
Antioxidant Power ◽  
Interspecific Differences

The paper presents the results of studying fruits antioxidant properties of several species, previously combined into the genus Sorbus L. (Rosaceae family). Ripe fruits were collected in September 2020 from the plants of Cormus domestica (L.) Spach, Sorbus aucuparia L., Karpatiosorbus latifolia (Lam.) Sennikov & Kurtto and Torminalis glaberrima (Gand.) Sennikov & Kurtto from the collection of the Botanical Garden of the Oles Honchar Dnipro National University. Total phenolic content (TPC), total flavonoids content (TFC), ferric reducing antioxidant power (FRAP) and total antioxidant capacity (TAC) were determined both in the fruits peel and pulp. In the fruits of all species, higher values of the determined indicators were found in the fruit peel than in the pulp. Moderate and strong positive correlation was found between FRAP and TPC as well between FRAP and TFC both in peel and pulp of all studied species. At the same time, notable interspecific differences of the phytochemical traits were established, indirectly confirming the ambiguity of the taxonomy of the genus Sorbus L. According to the fruits antioxidant properties and secondary metabolites accumulation, species K. latifolia (broad-leaved whitebeam) and T. glaberrima (wild service-tree) are the most promising for cultivation in arid conditions of the central steppe of Ukraine.

scholarly journals Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

scholarly journals Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in Angelica gigas Nakai Powder

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 189 ◽  
Author(s):  
Md Obyedul Kalam Azad ◽  
Jing Pei Piao ◽  
Cheol Ho Park ◽  
Dong Ha Cho
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Far Infrared ◽  
Total Phenolic ◽  
Infrared Irradiation ◽  
Antioxidant Power ◽  
Angelica Gigas ◽  
Angelica Gigas Nakai ◽  
Nutraceutical Compounds

The aim of this study was to investigate the effect of far infrared irradiation (FIR) on nutraceutical compounds, viz. total phenolic content, total flavonoids, and antioxidant capacity, of Angelica gigas Nakai (AGN). The FIR treatment was applied for 30 min with varied temperatures of 120, 140, 160, 180, 200, 220, and 240 °C. Results showed that FIR increased total phenolic and flavonoid content in AGN at 220 °C. The HPLC results revealed higher quantities of decursin (62.48 mg/g) and decursinol angelate (41.51 mg/g) at 220 °C compared to control (38.70 mg/g, 27.54 mg/g, respectively). The antioxidant capacity of AGN was also increased at 220 °C, as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and the phosphomolybdenum (PPMD) method. A further increase of the FIR temperature caused a reduction of compound content. In addition, the results also showed a strong correlation between phenolic content and antioxidant properties of AGN powder. These findings will help to further improve the nutraceutical profile of AGN powder by optimizing the FIR conditions.

scholarly journals Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora

2013 ◽  
Vol 16 (4) ◽  
pp. 301-309 ◽  
Author(s):  
Clináscia Rodrigues Rocha Araújo ◽  
Thiago de Mello Silva ◽  
Monica Lopes ◽  
Paula Villela ◽  
Antônio Flávio de Carvalho Alcântara ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Mineral Elements ◽  
Easy Access ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Antioxidant Power ◽  
Β Carotene

The in vitro antioxidant capacity, total phenolic content and mineral elements of the fruit peel of Myrciaria cauliflora were investigated. The antioxidant capacity was analyzed by the diphenylpicrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and β-carotene methods. The assays based on the DPPH (EC50 = 3.18 g sample/g DPPH), ABTS•+ (1017 μmol Trolox/g sample), FRAP (1676 µM Fe2SO4/g sample) and β-carotene/linoleic acid (70% of oxidation inhibition) methods indicated a high antioxidant capacity of the fruit peel extract of the plant. The Folin-Denis method was more efficient in determining the total phenolic compound contents in the different solvents than the Folin-Ciocalteu one. Extractions made with 4:1 methanol-water, 4:1 ethanol-water, 3:2 ethanol-water and 3:2 acetone-water solutions using the Folin-Denis method exhibited high contents of phenolic compounds (18.95, 14.06, 12.93 and 11.99 mg GAE/g, respectively). Potassium was the major element found in the fruit peel, followed by phosphorus, calcium, magnesium and iron, in that order. As a result, the fruit peel of M. cauliflora can be considered as an important source of natural antioxidants and essential elements of easy access for the population and for application in the food industry.

scholarly journals LACTOBACILLUS PARACASEI HII01 MEDIATED FERMENTATION OF SYZYGIUM CUMINI L. FRUITS: ASSESSMENT OF CHANGES IN PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

2018 ◽  
Vol 11 (6) ◽  
pp. 304 ◽  
Author(s):  
Sasithorn Sirilun ◽  
Bhagavathi Sundaram Sivamaruthi ◽  
Periyanaina Kesika ◽  
Sartjin Peerajan ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Syzygium Cumini ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ).Methods: The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6- sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays.Results: The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducing-antioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation.Conclusion: The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

scholarly journals Phenolic Composition and Antioxidant Activities of Soybean (Glycine max (L.) Merr.) Plant during Growth Cycle

Agronomy ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 153 ◽  
Author(s):  
Pier Peiretti ◽  
Magdalena Karamać ◽  
Michał Janiak ◽  
Erica Longato ◽  
Giorgia Meineri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Growth Stage ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Soybean Plant ◽  
Phenolic Composition ◽  
Antioxidant Power

It is important to identify the growth stage at which the plant has the maximum antioxidant properties for the production of bioactive compounds from crops or agricultural by-products or for forage as a possible source of antioxidants in livestock. Therefore, we investigated the phenolic composition and antioxidant capacity of the aerial part of soybean at seven stages classified as vegetative stages (V5 and V6) and reproductive stages (R1, R2, R3, R4, and R5). Aqueous-methanol extracts were evaluated for their total phenolic content (TPC), ferric-reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), antioxidant activity as determined by photochemiluminescence assay (PCL-ACL), Fe2+ chelating ability, and antiradical activity against DPPH•. The extracts with the highest TPC content were obtained at stages V6 and R5. The phenolic compounds profile, as determined by DAD-HPLC, was characterized by 19 compounds, that differed significantly by growth stage (p < 0.05). Antioxidant tests showed significant differences among stages (p < 0.05). The lowest TEAC value was found for the R2 stage and the highest values for the R3 and R1 stages. FRAP values ranged from 623 to 780 μmol Fe2+/g extract. PCL-ACL values ranged from 516 to 560 μmol Trolox eq./g extract; Fe2+ chelation ability ranged from 36.5 to 51.7%. The highest antiradical activity against DPPH• was found in the extract from the V5 stage, which had the lowest EC50 value. The extracts of soybean plant can be used in pharmacy for the production of nutraceuticals by virtue of their good antioxidant activity and content of flavonols and other bioactive constituents.

scholarly journals Antioxidant properties of fruits of raspberry and blackberry grown in central Europe

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Anna Kostecka-Gugała ◽  
Iwona Ledwożyw-Smoleń ◽  
Joanna Augustynowicz ◽  
Gabriela Wyżgolik ◽  
Michał Kruczek ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Central Europe ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Rubus Idaeus ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Red Raspberry ◽  
Antioxidant Power ◽  
Berry Fruits

AbstractFruits of several, mainly Polish cultivars of floricane- and primocane-fruiting red raspberry (Rubus idaeus), black raspberry (Rubus occidentalis) and blackberry (Rubus fruticosus), grown in central Europe during two successive vegetation periods, were investigated. The content of phenolic compounds, including anthocyanins, as well as antioxidant properties of fruit extracts were analysed. A number of methods were employed: ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity involving both colorimetric and EPR spectrometric measurements. From among all the tested fruits black raspberries had the largest antioxidant capacity as verified by all methods used in this study. These berries were also the most abundant in phenolic and anthocyanin compounds. Blackberries were characterised by larger antioxidant capacity than red raspberry fruits which were accompanied by higher content of total phenolics and anthocyanins. Berries of primocane-fruiting cultivars, often used for intensive agricultural production, generally did not differ in the total phenolic and anthocyanin content as well as in the antioxidant capacity as compared to the traditional, floricane-fruiting ones. The research contributes to deep characterisation of central European berry fruits which due to their high content and large diversity of health-beneficial compounds are classified as natural functional food.

scholarly journals Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5523
Author(s):  
Szymon Poliński ◽  
Sylwia Kowalska ◽  
Patrycja Topka ◽  
Aleksandra Szydłowska-Czerniak
Keyword(s):  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Simulated Digestion ◽  
Before And After ◽  
Ferric Reducing Antioxidant Power

In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties. Both dried plant extracts and chocolates were analyzed for antioxidant capacity (AC) using four different analytical methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP), while total phenolic content (TPC) was determined by Folin–Ciocalteu (F–C) assay. An increase in antioxidant properties of fortified chocolates was found, and the bioaccessibility of their antioxidants was evaluated. The highest AC and TPC were found in ChFrE and chocolate with chokeberries (DCh + ChFrE) before and after simulated in vitro digestion. Bioaccessibility studies indicated that during the simulated digestion the AC of all chocolates reduced significantly, whereas insignificant differences in TPC results were observed between chemical and physiological extracts. Moreover, the influence of plant extracts on physicochemical parameters such as moisture content (MC), fat content (FC), and viscosity of chocolates was estimated. Furthermore, scanning electron microscopy with dispersive energy spectroscopy (SEM-EDS) was used to analyze surface properties and differences in the chemical composition of chocolates without and with additives.

scholarly journals Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 812
Author(s):  
Boris Brezan ◽  
Carmen Liliana Bădărău ◽  
Alexandru Woinaroschy
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Constant Frequency ◽  
Antioxidant Power ◽  
Mean Values ◽  
Black Carrot

The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.

scholarly journals Characterization of the antioxidant capacity of natives fruits from the Brazilian Amazon Region

2012 ◽  
Vol 34 (4) ◽  
pp. 1165-1173 ◽  
Author(s):  
Leandro Camargo Neves ◽  
André José de Campos ◽  
Ronaldo Moreno Benedette ◽  
Jéssica Milanez Tosin ◽  
Edvan Alves Chagas
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Antioxidant Power ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Brazilian Amazon Region

The objective of the present study was to characterize the chemistry and the antioxidant capacity in 8 species of native fruits from Amazonia. All the fruits were collected at full physiological and commercial maturity from properties located at: Boa Vista / RR, São Luiz do Anauá / RR, Manaus / AM, and Belém / PA. At the end of the experiment, the functional pattern for the camu-camu fruits showed that the total phenolic and ascorbic acid content and antioxidant assays were superior compared to the other samples. Despite the functional losses detected for the freeze-dried samples of the camu-camu fruit, all the other freeze-dried samples kept under -20ºC showed appropriate stability for long-term storage. In addition, it was also observed that fruit peel showed higher antioxidant activity than pulp or samples containing peel and pulp tissues in the same extract. When the ratio between the ORAC and total phenolic assays were observed, the uxi fruit demonstrated the highest antioxidant power compared to the other fruits studied, despite its relatively low levels of phenolic compound content and ORAC values. This means that there is a relevant contribution of these phenolic compounds to the antioxidant activity of uxi fruit.

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.

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