scholarly journals Evaluation of the Phenolic Content in the Buds of Polygonum cuspidatum Sieb. et Zucc.

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mădălina LAZURCA ◽  
Dumitru LAZURCA ◽  
Florinela FETEA ◽  
Floricuta RANGA ◽  
Carmen SOCACIU
Keyword(s):  
Antioxidant Capacity ◽  
Invasive Plant ◽  
Phenolic Content ◽  
Inflammatory Diseases ◽  
Colorimetric Method ◽  
Natural Antioxidants ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Polygonum Cuspidatum ◽  
Japanese Knotweed

Polygonum cuspidatum Sieb.et Zucc. (Japanese knotweed)  is considered an invasive plant in several countries in Europe, whilst being used in the Traditional Chinese Medicine for various inflammatory diseases, hepatitis, tumors, diarrhea, suppurative dermatitis, gonorrhea, hyperlipidemia, favus athlete’s foot, osteomyelitis. The present study is focused on the characterization of different extracts of Polygonum cuspidatum Sieb.et Zucc.  buds, by determination of the influence of different solvents on the extraction yield, the phenolic content and their antioxidant capacity. The solvents used were ethanol, propylene glycol, methanol, acid water and alkaline water, in different combinations. The UV-Vis spectra were recorded and the total phenolic content was determined by Folin-Ciocalteu colorimetric method, comparing the extraction yields with the total phenolic contents. The antioxidant activity was evaluated by 1,1-diphenyl-2-hydrazyl (DPPH) assay. The extracts analyzed had total phenolic values from  1048 mg/100g to 1426 mg/100g fresh buds, expressed as gallic acid equivalents, the highest extraction index being 96.3, in good agreement with the antioxidant capacity. These data suggest that Polygonum cupidatum  Sieb.et Zucc. buds could be a rich source of natural antioxidants and a good candidate as an ingredient in functional food, cosmetics and drugs for the prevention of  the negative effects of oxidative stress on humans.

scholarly journals Ultrasonic Effects on the Quality of Mulberry Juice

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Chi Nguyen ◽  
Ha Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mulberry Juice

This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.

scholarly journals Phytochemical screening and determination of total phenolic and total flavonoid contents of pear peel extracts

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Vinda Maharani Patricia ◽  
Fauzia Ningrum Saputri
Keyword(s):  
Phenolic Content ◽  
Colorimetric Method ◽  
Natural Antioxidants ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Phytochemical Screening ◽  
Future Developments ◽  
Asian Pear ◽  
Phenolic And Flavonoid

The study was carried out to investigate the presence of different phytochemicals as well as to determine the total phenolic and flavonoid contents of green pear/european pear peels and yellow pear/asian pear peels. Phytochemical screening of the pear peels was carried out following standard protocols. Total phenolic content was determined by Folin-Ciocalteu method and total flavonoid contents was determined by Aluminum Chloride Colorimetric method, measured using n-hexane, etil acetate, and methanol. Phenolics, flavonoids, tannins, alkaloids, and saponins are present in green pear and yellow pear peels. The total phenol and flavonoid contents are highest in methanol extracts in which green pear peels have a higher concentration than yellow pear peels. In conclusion, the green and yellow pear peels are rich in phenolic compounds and have great potential as natural antioxidants. Therefore, the results of this research should be considered to provide the possibility for future developments of highly functional antioxidants.

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 Evaluation of the Antioxidant Capacity of the Various Extracts of Dracocephalum apolychaetum

2015 ◽  
Vol 9 (5) ◽  
pp. 31-34
Author(s):  
Mojtaba Khodami ◽  
Neda Mohamadi ◽  
Mehran Goodarzi
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Maximum Level ◽  
Natural Antioxidants ◽  
Antioxidant Effect ◽  
Total Phenolic ◽  
Dpph Method ◽  
Ic50 Values

The purpose of this study was to evaluate the antioxidant effect, total phenolic content of the ethanol, methanol and aqueous extract Dracocephalum polychaetum in flowering stage. The total phenolic content of the plant was measured colorimetrically. Antioxidant capacity of the plant extract was evaluated by DPPH method. In the present study, the highest antioxidant effect was to the extract of methanol, ethanol and aqueous, respectively. IC50 values in extracts of ethanol, methanol and water were respectively 11.89, 8.07 and 24.04. This value was obtained 0.86 μg /ml for BHT. The maximum level of phenol was to methanol, ethanol and aqueous extract respectively. Positive correlation was seen between the value of phenol and antioxidant capacity. The results show the various extracts of D. polychaetum have an antioxidant effect and could be considered as a potential source of natural antioxidants for the treatment of some diseases.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12688

Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices

2019 ◽  
Vol 23 (2) ◽  
pp. 187-192
Author(s):  
Virun Vichaibun ◽  
Panan Kanchanaphu
Keyword(s):  
Superoxide Dismutase ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Lemon Juice ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Total Antioxidant

Abstract Natural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capacity as well as superoxide dismutase (SOD)-like activity. The highest phenolic content was present in 50% (v/v) lemon juice in pineapple blend (425.1±5.1 μg/ml) in comparison to original juice. The total antioxidant capacity and SOD-like activity in the juice blends increased with increasing the proportion of lemon juice when compared with original juice. Our study indicated that lemon juice enhanced health benefits in terms of total phenolic content, total antioxidant capacity and SOD-like activity.

scholarly journals Grape Leaves as a Natural Antioxidant Source: Determination of Total Phenolic Compound Changes

2019 ◽  
Vol 7 (10) ◽  
pp. 1603 ◽  
Author(s):  
Zehra Babalık ◽  
Nilgün Göktürk Baydar
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Natural Antioxidants ◽  
Food Supplement ◽  
Total Phenolic ◽  
Source Determination ◽  
Health Promoting ◽  
Grapevine Leaves

In this study, total phenolic compounds which possess health-promoting effects and provide basic nutrition were aimed to determine the alterations in different grapevine leaves. Total phenolic content was determined using Folin-Ciocalteu colorimetric method by using a spectrophotometer. At the result of the study, it was determined that contents of total phenolic in leaves collected from different grape cultivars were varied to cultivars and grape leaves had high phenolic compounds as berries. Therefore the grape leaves especially wine grapes such as Narince, Boğazkere ve Kalecik Karası may be used as an easily accessible source of natural antioxidants and food supplement at pharmaceutical and food industry.

Antioxidant capacity and phenolic content of two Algerian Mentha species M. rotundifolia (L.) Huds, M. pulegium L., extracted with different solvents

2017 ◽  
Vol 14 (4) ◽  
Author(s):  
Fatiha Brahmi ◽  
Farid Dahmoune ◽  
Nabil Kadri ◽  
Mohmed Chibane ◽  
Soufiane Dairi ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Optimum Conditions ◽  
Solvent Type ◽  
Plant Antioxidants ◽  
Processing Factors

AbstractBackgroundIt is important to consider the optimum conditions and processing factors (like solvent type) influencing activity of plant antioxidants for utilization in food and biological systems.MethodsThe antioxidant capacity and phenolic content of twoResultsThe efficiency of the used solvents to extract phenols from the two species varied considerably. The highest total phenolic content was obtained from methanol extract of MP (25.3±1.3 mg GAE/gConclusionsOur findings identified the appropriate solvent for extracting MP and MR phenolics which might provide a rich source of natural antioxidants.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Microwave Pretreatment of Vegetable Materials to Increase the Extraction Yield of Natural Products

2018 ◽  
Vol 69 (8) ◽  
pp. 1976-1979
Author(s):  
Ioana Asofiei ◽  
Ioan Calinescu ◽  
Adina Ionuta Gavrila ◽  
Daniel Ighigeanu ◽  
Diana Martin
Keyword(s):  
Natural Products ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Conventional Extraction

It was designed and built a laboratory experimental installation (LEI) for the microwave pretreatment of vegetable materials. To study the influence of microwave pretreatment on the total phenolic content (TPC), a conventional extraction of polyphenols from treated and untreated fresh sea buckthorn leaves was performed. For short extraction times, the amount of phenolic compounds was higher for the extracts obtained from treated leaves, but a long pretreatment time (28 s) led to a decrease in TPC. The qualitative analysis showed that the chemical composition is not affected by the microwave pretreatment.

Sign in / Sign up

Export Citation Format

Share Document