scholarly journals Comparison of ABTS, DPPH, Phosphomolybdenum Assays for Estimating Antioxidant Activity and Phenolic Compounds in Five Different Plant Extracts

2018 ◽  
Vol 75 (2) ◽  
pp. 110
Author(s):  
Arabela UNTEA ◽  
Alexandra LUPU ◽  
Mihaela SARACILA ◽  
Tatiana PANAITE
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Walnut Leaves

Many plants and their constituents (carotenoids, flavonoids and other phenolic compounds), action to inhibit the free radical by the use of antioxidant activity, helping to a better efficiency of nutrients utilization. The purpose of this study was to investigate the antioxidant activity and phenolic content of five different plants, known for their antioxidant potential. Total phenols were determined by FolinCiocalteumethod, with few modifications. The antioxidant capacity was evaluated by DPPH, ABTS radical-scavenging activity and phosphomolybdenum method. The results showed that the highest antioxidant activity was obtained for walnut leaves in terms of ABTS evaluation and for bilberry leaves by DPPH and phosphomolybdenum methods. In the present study, peppermint, walnut and bilberry leaves proved to have an important antioxidant activity and also a total phenolic content.

scholarly journals Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity

2018 ◽  
Vol 83 (1) ◽  
pp. 19-30 ◽  
Author(s):  
Elena Mudura ◽  
Teodora Coldea ◽  
Carmen Socaciu ◽  
Floricuţa Ranga ◽  
Carmen Pop ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Acetic Fermentation ◽  
Functional Product

The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activity by the 1,1-diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was realized by high-performance liquid chromatography coupled with positive electrospray ionisation and diode array detection (HPLC-DAD?ESI(+)-MS) analysis. Identification of the phenolic compounds data was realized based on the UV spectra of each compound. Based on a calibration curve (R2 = 0.9985), the amounts of the phenolic compounds, expressed as mg cathechin equivalents (CE)/L, were calculated. The total phenolic content of the beer and vinegar samples determined using Folin?Ciocalteu reagent were of 428.9?1.58 and 661.5?7.69 mg GAE L-1, respectively, which contributed to the high antioxidant activity in the vinegar sample of 82.18 %. Statistically significant differences were observed after acetic fermentation between each parameter (p < 0.05). Brown beer vinegar represents a rich source of polyphenols and phenolic derivatives, compared to beer. By its increased phenolic content and antioxidant activity, brown beer vinegar could be considered another source of valuable compounds to beer, which could also be of interest in special diets.

scholarly journals Effects of solvent extraction system on antioxidant activity of Lamium purpureum L.

2017 ◽  
Vol 71 (5) ◽  
pp. 361-370
Author(s):  
Slavica Grujic ◽  
Ana Dzamic ◽  
Violeta Mitic ◽  
Vesna Stankov-Jovanovic ◽  
P.D. Marin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Radical Scavenger ◽  
Scavenging Activity

Antioxidant and free radical scavenging activity of methanol, ethanol, ethyl acetate and chloroform extracts of aerial parts of Lamium purpureum L. was determined by DPPH, ABTS, FRAP and TRP assays. Contents of flavonoids and phenols were also investigated. The total phenolic content in the extracts, determined using Folin?Ciocalteu assay, ranged between 8.57 to 128.00 mg GAE/g d.e. while concentrations of flavonoids in the extracts varied from 24.20 to 39.80 mg QuE/g d.e. The highest phenolic content was found in methanol extract (128.00 mg GAE/g d.e.). The highest content of total flavonoids was identified in the methanol extract (39.80 mg QuE/g d.e.) and the lowest was in the chloroform (24.30 mg QuE/g d.e.). DPPH scavenging of the extracts was determined and obtained IC50 values ranged from 0.12 to 3.12 mg/mL of solution. The values of ABTS radical scavenging activity ranged from 0.35 to 1.80 mg AA/g. The highest ABTS antiradical activity was registered for methanol extract. The FRAP value was found within the range 0.08 to 1.04 ?mol Fe/mg. The best radical scavenger was methanol (1.04 ?mol Fe/mg). In reducing power assay different extracts of L. purpureum showed increasing of activity with increased concentration, and all extracts possessed substantial dose dependent antioxidant activity. The best reducing capacity was obtained with methanol extract of L. purpureum (0.0132 mg AA/mL). The results in this study confirmed that L. purpureum possesses moderate antioxidant properties.

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.

Total Phenolic Content and DPPH Free Radical Scavenging Activity of Young Turmeric Grown in Southern Thailand

2019 ◽  
Vol 886 ◽  
pp. 61-69
Author(s):  
Suriyan Sukati ◽  
Warachate Khobjai
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Scavenging Activity ◽  
Methanolic Extracts ◽  
Southern Thailand

Turmeric (Curcuma longa L.), a member of Zingiberacaeae, is used for Thai traditional medicine, flavoring, preservative, and coloring agent. In Southern Thailand, turmeric is a famous ingredient for food recipes. Not only is the ripened rhizome used for cuisine, but also the young rhizomes. Previous studies have indicated that a variety of turmeric products from the ripened rhizome are valuable source of antioxidant compounds. However, there are ambiguous data regarding the level of antioxidant activity of the young rhizome. The aim of this study was to investigate the level of total phenolic content (TPC) and antioxidant activity of the young rhizomes by comparing to the ripened rhizome. TPC and antioxidant activity of aqueous and 80% methanolic extracts from the young turmeric grown in Southern Thailand were estimated using the Folin-Ciocalteu method and DPPH free radical scavenging activity (DPPH-RSA) assay, respectively. Results showed that the concentration of TPC determined in methanolic extract (19.80±0.25 mg GAE/ g extract) from the young rhizome was significantly higher than the corresponding aqueous extract (18.38±0.41 mg GAE/ g extract). The aqueous and methanolic extracts exhibited significant inhibition in DPPH-RSA with the half-maximal inhibitory concentration (IC50) value of 5.88±0.70 mg/mL and 3.00±0.31 mg/mL, respectively. However, in comparison with the ripened rhizome, TPC and DPPH-RSA of the young rhizome were lower. These results indicate that the young rhizome grown in Southern Thailand could be a source of antioxidant compounds, but the ripened rhizome provides better antioxidant properties than the young rhizome.

scholarly journals Total Phenolic Content and Antioxidant Activity of Yacon (Smallanthus Sonchifolius Poepp. and Endl.) Chips: Effect of Cultivar, Pre-Treatment and Drying

Agriculture ◽  
2018 ◽  
Vol 8 (12) ◽  
pp. 183 ◽  
Author(s):  
Forough Khajehei ◽  
Jens Hartung ◽  
Simone Graeff-Hönninger
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Lime Juice ◽  
Smallanthus Sonchifolius ◽  
Hot Air ◽  
Pre Treatment

Recent studies have associated the consumption of yacon root as a functional plant food with reduced glycemic index and, due to its considerable phenolic acid levels, a protection of cell membranes against free radical damage. This study examined the effect of four different treatments including: (1) storage duration after harvest (one and three weeks after harvest); (2) pre-treatment before drying (untreated, pre-treatment with diluted lime juice); (3) drying method (freeze drying (FD) and convective hot air drying (CHAD)); and (4) cultivar (white and red), on the quality of yacon (Smallanthus sonchifolius Poepp. and Endl.) chips in terms of their total phenolic content (TPC) and antioxidant activity (AA) (ABTS (2,2′-Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) Diammonium Salt) radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ferric reducing antioxidant power (FRAP)). Overall, the chips that were produced using pre-treatment with diluted lime juice and FD had the highest amounts of TPC and AA. Regarding the chips produced by means of CHAD, retention of higher TPC and AA was possible with lime-juice pre-treatment and use of higher hot air temperatures. Moreover, chips produced from the white cultivar had higher TPC and AA than chips produced from the red cultivar.

scholarly journals IN VITRO ANTIOXIDANT ACTIVITY AND GC-MS ANALYSIS OF THE ETHANOLIC EXTRACTS OF TERMINALIA BELLERICA ROXB (BAHEDA)

2016 ◽  
Vol 8 (11) ◽  
pp. 275
Author(s):  
Rasna Gupta ◽  
Ram Lakhan Singh ◽  
Neeraja Dwivedi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Terminalia Bellerica ◽  
Ms Analysis ◽  
Phytochemical Constituents

Objective: To investigate the antioxidant activity of ethanolic extract of Terminalia bellerica fruit pulp (TBFP), seed (TBS) and bark (TBB), and identification of phytochemical constituents of said extracts.Methods: The antioxidant potential of T. bellerica (TB) parts was evaluated by free radical scavenging activity (FRSA), superoxide anion radical scavenging activity (SARSA), hydroxyl radical scavenging activity (HRSA) and compared with reference standard quercetin. Lipid peroxidation (LPO), ferric thiocyanate activity (FTC) and reducing power (RP) of the plant extracts were also examined. The phytochemical constituents of said extracts have been quantified by gas chromatography-mass spectrometer (GC-MS) method.Results: Ethanolic extract of TBFP exhibited high phenolic content (254.33) followed by TBS (227.33) and TBB (185) mg/g of GAE. TBFP showed lowest IC50 for FRSA (62 µg/ml), SARSA (39 µg/ml) and HRSA (27 µg/ml) and highest RP (3.39 ascorbic acid equivalents/ml). TBB showed lowest IC50 for LPO (48 µg/ml) whereas TBS showed lowest IC50 for FTC (109 µg/ml). Predominant phyto-compounds present in TB extracts were quinic acid, gallic acid, ethyl galate, 9, 12 octadecadienoic acid and glucopyranose in varying concentrations as analyzed by GC-MS.Conclusion: On the basis of correlation of antioxidant studies with total phenolic content (TPC) and GC-MS analysis of different part of TB, it may be concluded that high concentration of total phenolics and other bioactive phytochemicals of TB extracts make it a potential source of nutraceutical antioxidants.

scholarly journals Evaluating the Effect of Gamma Radiation on the Total Phenolic Content, Flavonoids, and Antioxidant Activity of Dried Pleurotus ostreatus ((Jacq. ex. Fr) Kummer) Stored in Packaging Materials

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Nii Korley Kortei ◽  
George Tawia Odamtten ◽  
Mary Obodai ◽  
Victoria Appiah ◽  
Felicia Akuamoa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Radiation ◽  
Pleurotus Ostreatus ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Scavenging Activity

Dried Pleurotus ostreatus mushrooms stored in polythene and polypropylene packs were exposed to gamma radiation from a cobalt-60 source at doses of 0, 0.5, 1, 1.5, and 2 kGy at a dose rate of 1.7 kGy/hr and stored for a period of 1 month. Total phenolic contents, flavonoids, and free radical scavenging activity DPPH (2,2′-diphenyl-1-picrylhydrazyl) were determined using aqueous, ethanol, and methanol extracts by Folin-Ciocaultaeu method as a source of potential natural antioxidants. Total phenol content ranged 0.56 ± 0.01–10.96 ± 1.7 mg/GAE, flavonoids ranged 1.64 ± 0.05–8.92 ± 0.6 mg/QE, DPPH radical scavenging activity also ranged 7.02 ± 0.10–13.03 ± 0.04%, and IC50 values also ranged 0.08–0.16 mg/mL. Statistical differences (P < 0.05) were recorded for the extracts and the treatment doses of mushrooms stored in polythene and polypropylene packs. A significant linear correlation was confirmed between values for the total phenolic content and antioxidant activity of mushroom extracts. The high contents of phenolic compounds indicated that these compounds contribute to high antioxidant activity. Pleurotus ostreatus can be regarded as a promising candidate for natural mushroom sources of antioxidants with high value. The use of low dose gamma radiation by the local food industry could improve the hygienic quality, extend shelf-life, and preserve nutrients and antinutrients.

scholarly journals Hypericum perforatum Mikrokapsüllerinin Ayran (İçilebilir Yoğurt) Üretiminde Kullanımı

2021 ◽  
Vol 9 (11) ◽  
pp. 2013-2021
Author(s):  
Fadime Seyrekoğlu ◽  
Hasan Temiz
Keyword(s):  
Phenolic Compounds ◽  
Sensory Analysis ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

H. perforatum, which is widely used in traditional medicine due to its bioactive compounds was extracted with ethanol-water (3:7). The extract was encapsulated with maltodextrin and gum arabic in a spray dryer in order to protect the phenolic compounds in its structure. Different amounts of microcapsules were added to our traditional drink, i.e. ayran (drinking yoghurt). The total phenolic content and DPPH radical scavenging activity of the microcapsules, extract of HP, and ayran samples were determined. The amount of total phenolic compounds in the microcapsule provided a superior effect than the extract. The ayran samples were supplemented with 2%, 3%, 4%, 5% and 6% of H. perforatum (HP) microcapsules and it is observed that total phenolic content (TPC) and DPPH radical scavenging activity indicated an increase with concentration. TPC and DPPH activity were determined as 256.94 mg GAE / 100mL and 78.05% for 6% of HP microcapsules supplemented samples. As a result of the sensory analysis, ayran samples which supplemented with 4% of HS microcapsule gained the highest scores by the panellists and received more appreciation than the control group. According to sensory analysis, HP4 (ayran produced with 4% HP added microcapsule) sample was determined as the best sample, while the HP6 (Ayran produced with 6% HP added microcapsule) sample had the highest scores in terms of DPPH scavenging activity and TPC results. The overall results of this study revealed that 4% HP supplemented ayran can be produced with its increased health benefits and desirable properties. In this study, the use of H. perforatum microcapsules in ayran, its effect on antioxidant and phenolic components, the usage rates and acceptability of microcapsules were investigated.

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