scholarly journals Antioxidants properties of chocolates sold in Peru

2018 ◽  
Vol 67 (4) ◽  
pp. 479-485
Author(s):  
Carmen Adela Orihuela-Rivera ◽  
Gabriela Cristina Chire ◽  
María Rosario Calixto-Cotos
Keyword(s):  
Reducing Power ◽  
Large Degree ◽  
In Vitro Models ◽  
Thermal Processes ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Anti Oxidant ◽  
Different Levels

The goals of this paper were to evaluate total polyphenol content (TPC), total flavonoid content (TFC), anti-oxidant capacity (AC) and reducing power (RP) of eight dark chocolates that are sold in Peru. Imported and domestic chocolate samples containing between 50% and 74% cacao were defatted. Defatted chocolate (DCh) was separated and treated to extract phenolic compounds. The TPC and AC were determined by using the Folin-Ciocalteu reagent and two in vitro models based on the free-radical capturing capacity DPPH and ABTS. The RP was evaluated by using the potassium pherricyanide method; in the TFCs assessments, catechin was used as the standard. Chocolate TPC varied between 1.69 ± 0.02 and 5.39 ± 0.17 mg gallic acid/g chocolate and AC (DPPH-IC50) varied between 52.97 ± 1.77 and 158.67 ± 2.04 μg/ml extract, and by means of ABTS the values were between 12.01 ± 0.18 and 32.74 ± 0.49 μmol TEAC/g chocolate. Chocolates with 71% and 72% cacao showed a greater antioxidant capacity, which was confirmed by the RP test. Chocolates showed different levels of TPC, TFC, AC and RP, depended on a large degree of the cacao percentage. However, in some cases, there was no direct relationship among results, most likely due to different technological and thermal processes as well as different biological nature of cacao beans.

scholarly journals Phenolic content, anti-oxidative, anti-α-amylase and anti-α-glucosidase activities of Solanum diphyllum L.

1970 ◽  
Vol 38 (2) ◽  
pp. 139-143 ◽  
Author(s):  
Sheikh Julfikar Hossain ◽  
Magdi A El-Sayed ◽  
Aboul-Hamid H Mohamed ◽  
Mohamed G Sheded ◽  
Hitoshi Aoshima
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Stem Extract ◽  
Anti Oxidant ◽  
Dpph Radical Scavenging ◽  
Alpha Glucosidase

Total phenolic content, anti-oxidative, anti-α-amylase and anti-α-glucosidase activities in the powder extracts of fruits, leaves, roots and stems of Solanum diphyllum were determined. Leaf extract had the highest total polyphenol content (68.1 mg GAE/g), followed by stems (48.6 mg GAE/g), fruits (38 mg GAE/g) and roots (26 mg GAE/g). By employing different assays such as DPPH radical scavenging, reducing power, Fe2+ chelating and total anti-oxidant capacity, it was found that leaf and stem extracts had promising anti-oxidative activity. Stem extract had highest level of α-amylase and α-glucosidase inhibition at concentrations of 1.0 and 0.5 mg/ml, respectively. Key words: Anti-oxidant; Anti-α-amylase; Anti-α-glucosidase; Polyphenol; Solanum diphyllum DOI: 10.3329/bjb.v38i2.5138 Bangladesh J. Bot. 38(2): 139-143, 2009 (December)

scholarly journals In vitro Antioxidant Potentials of Ethanol Extract of Unripe and Ripe Dennetia tripetala Fruits

2019 ◽  
pp. 1-8
Author(s):  
E. I. Akpakpan ◽  
E. N. Onyeike ◽  
C. U. Ogunka-Nnoka
Keyword(s):  
Vitamin C ◽  
Competitive Inhibition ◽  
Reducing Power ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
In Vitro Models ◽  
Scavenging Activity ◽  
Fruit Extract ◽  
Ic50 Values

Dennettia tripetala fruit is a popular Nigerian fruit from the family of plant known as Annonaceae. The whole fruit (flesh and seed) is usually consumed as snacks and it is oftentimes consumed with local gin (ufofop in Ibibio or kaikai in Igbo) or added to dishes as spice due to its peculiar strong pepperish taste and sweet aroma. The present study is aimed at evaluating the antioxidant potentials of ethanol extract of ripe and unripe D. tripetala (DT) fruit in vitro. The antioxidant activity of the ethanol extract of DT was evaluated spectrophotometrically using various in vitro models like 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydrogen peroxide scavenging activity; metal chelating activity and reducing power. Vitamin C was used as the standard antioxidant.Unripe and ripe DT fruits, as well as vitamin C showed a competitive inhibition of DPPH and H2O2 free radicals. As concentration of the extracts increased from 20 to100 µg/mL, the % scavenging activity for vitamin C increased from 87.86 ± 0.11 to 90.66 ± 0.07 and for ripe DT fruits from 15.15 ± 0.24 to 25.52 ± 0.23, while for unripe, fruits values increased from 12.09 ± 0.35 to 23.06 ± 0.12. The IC50 values was highest in unripe (549.23) followed by ripe (276.63) and lowest in vitamin C (12.92) indicating that vitamin C was the best scavenger of DPPH radical. Similar trend was obtained for H2O2 scavenging activity as well as reducing power. Unripe DT fruit extract was more potent at chelating metal ions (IC50 was 95.38), followed by the standard ascorbic acid with IC50 of 97.03 and was lowest in ripe DT fruit extract with IC50 value of 124.66. Unripe and ripe DT are potent antioxidants in nature and may be used to supplement our diets as rich sources of natural antioxidants for health protection.

scholarly journals Effect of Roasting and Brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1331
Author(s):  
Ji-yeon Ryu ◽  
Yoonseong Choi ◽  
Kun-Hwa Hong ◽  
Yong Suk Chung ◽  
Somi Kim Cho
Keyword(s):  
Breast Cancer Cells ◽  
Room Temperature ◽  
Tartary Buckwheat ◽  
Flavonoid Content ◽  
Total Polyphenol ◽  
Antiproliferative Effects ◽  
Long Time ◽  
Short Time ◽  
Antiproliferative Activities

We evaluated the effect of the roasting and brewing conditions of Tartary buckwheat (TB), which is widely used in infusion teas, on its antioxidant and antiproliferative activities in vitro. TB was roasted at 210 °C for 10 min and brewed at a high temperature for a short time (HTST; 85–90 °C, 3 min) or at room temperature for a long time (RTLT; 25–30 °C, 24 h). Roasted TB (RTB) tea brewed at RTLT had the highest total polyphenol content (TPC) and total flavonoid content (TFC) among the four TB teas for different roasting and brewing conditions. Moreover, RTB brewed at RTLT showed the greatest 2,2-diphenyl-1-picrylhydrazyl-, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)-, and alkyl-scavenging activities. The TB tea brewed at RTLT had higher Fe2+-chelating activity than that brewed at HTST, irrespective of roasting. Moreover, RTB tea brewed at RTLT inhibited the proliferation of human pancreatic and breast cancer cells. Overall, RTB-RTLT displayed the largest effect on antioxidant and antiproliferative effects. Finally, rutin was found to possess the most pronounced effect on the antioxidant and antiproliferative activities of the TB teas. These results indicate that the antioxidant and antiproliferative activities of RTB are enhanced by RTLT brewing.

scholarly journals Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts

Fermentation ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 29 ◽  
Author(s):  
Mesfin Haile ◽  
Won Kang
Keyword(s):  
Antioxidant Activity ◽  
Green Coffee ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Fermentation Time ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
The Mean

We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05) interaction effect between yeast-fermented coffee extracts and duration of fermentation on antioxidant activity (oxygen radical absorbance capacity [ORAC] and superoxide dismutase-like [SOD-like] activity). However, the mean of the antioxidant activity (ORAC and SOD-like activity) significantly (p < 0.05) increased in the fermented coffee extracts compared to unfermented coffee. There were significant (p < 0.05) interaction effects between yeast-fermented coffee extracts and duration of fermentation (24 h and 48 h) on the TPC, TFC, TTC and pH of the fermented solution and on the colors of the ground-roasted coffee. The TPC showed a pattern of increase in samples Ferm-1 and Ferm-3 as fermentation time increased from 24 h to 48 h. However, a decreasing TPC trend was observed in Ferm-2 as the number of fermentation hours increased from 24 to 48. The fermented coffee beans had a significantly higher flavonoid content than the unfermented coffee beans, while fermentation significantly decreased the tannin content compared to that in unfermented coffee.

scholarly journals Evaluation of Phytochemical and Antioxidant Activity of Gomphrena celosioides Mart. Grown in Tien Giang Province, Vietnam

2019 ◽  
Vol 32 (2) ◽  
pp. 255-259 ◽  
Author(s):  
Nguyen Van Thuy ◽  
Nguyen Minh Tien ◽  
Nguyen Ngoc Quy ◽  
Tri Duc Lam ◽  
Huynh Thi Kieu Linh ◽  
...  
Keyword(s):  
Ethanolic Extract ◽  
Ether Extract ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
Diethyl Ether Extract ◽  
Gomphrena Celosioides ◽  
Pharmacologically Active ◽  
Pharmacologically Active Compounds

Gomphrena celosioides Mart. is well known for its medicinal values worldwide. In this study, three extracts, viz. diethyl ether extract (DEE), ethanolic extract (EE) and aqueous extract (AE), were successively obtained from the leaves and stem of Gomphrena celosioides to determine the polyphenol and flavonoid content in this plant. A wide variety of pharmacologically active compounds such as alkaloid, flavonoid, terpenoid, saponin, tannin and polyphenol compounds were present in Gomphrena celosioides. The results of quantitative determination showed that total polyphenol content of DEE, EE and AE reached 35.35 ± 1.47, 250.17 ± 2.95 and 133.92 ± 3.17 mgGAE/g, respectively. Moreover, total flavonoid content of the DEE, EE and AE was 23.21 ± 1.87, 50.74 ± 2.32 and 27.25 ± 1.34 mgQE/g, respectively. In comparison with DEE and AE, the ethanolic extract exhibited the highest DPPH (IC50 = 13.29 ± 0.10 μg/mL) and ABTS (IC50 = 6.3 ± 0.11 μg/mL).

scholarly journals In Vitro Antioxidant Activity of Dibenz[b,f]azepine and its Analogues

2008 ◽  
Vol 5 (s2) ◽  
pp. 1123-1132 ◽  
Author(s):  
H. Vijay Kumar ◽  
C. R. Gnanendra ◽  
Nagaraja Naik ◽  
D. Channe Gowda
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
In Vitro Models ◽  
Antioxidant Compounds ◽  
Dependent Manner ◽  
Concentration Dependent Manner

Dibenz[b,f]azepine and its five derivatives bearing different functional groups were synthesized by known methods. The compounds thus synthesized were evaluated for antioxidant potential through different in vitro models such as (DPPH) free radical scavenging activity,ß-carotene-linoleic acid model system, reducing power assay and phosphomolybdenum method. Under our experimental condition among the synthesized compounds dibenz[b,f]azepine (a) and 10-methoxy-5H-dibenz[b,f]azepine (d) exhibited potent antioxidant activity in concentration dependent manner in all the above four methods. Butylated hydroxyl anisole (BHA) and ascorbic acid (AA) were used as the reference antioxidant compounds. The most active compounds like dibenz[b,f]azepine and its methoxy group substituent have shown more promising antioxidant and radical scavengers compared to the standards like BHA and ascorbic acid. It is conceivable from the studies that the tricyclic amines,i.e. dibenz[b, f]azepine and some of its derivatives are effective in their antioxidant activity properties.

scholarly journals Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

2010 ◽  
Vol 46 (4) ◽  
pp. 651-656 ◽  
Author(s):  
Adriana Bramorski ◽  
Adriana da Rosa Cherem ◽  
Chaiana Paula Marmentini ◽  
Joseane Torresani ◽  
Tatiana Mezadri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Grape Juice ◽  
Morinda Citrifolia ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Treatment And Prevention

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.

scholarly journals Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 955 ◽  
Author(s):  
Luana Izzo ◽  
Yelko Rodríguez-Carrasco ◽  
Severina Pacifico ◽  
Luigi Castaldo ◽  
Alfonso Narváez ◽  
...  
Keyword(s):  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Red Cabbage ◽  
Beneficial Effects ◽  
Total Polyphenol Content ◽  
In Vitro Gastrointestinal Digestion ◽  
Stress Oxidative ◽  
Cabbage Extract

Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.

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