scholarly journals Assessment of Chemical and Antioxidant Properties of Fresh and Dried Rosehip (Rosa canina L.)

2018 ◽  
Vol 47 (1) ◽  
pp. 108-113 ◽  
Author(s):  
Dragana PAUNOVIĆ ◽  
Ana KALUŠEVIĆ ◽  
Tanja PETROVIĆ ◽  
Tijana UROŠEVIĆ ◽  
Dušica DJINOVIĆ ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Inductively Coupled Plasma ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Optical Emission ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Use ◽  
The Impact

This work aimed to evaluate the nutritional and functional properties of rosehip from Serbia. In respect to that, the content of twenty-three elements in the rosehip along with the soil were determined by inductively coupled plasma-optical emission spectroscopy and the bioaccumulation factor (BAF) was calculated. The total dry matter, water activity, and the contents of vitamin C, total phenolics and flavonoids were determined. The antioxidant ability of fresh and dried samples was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The obtained extracts were analyzed by gas chromatography with flame ionization detection and gas chromatography – mass spectrometry techniques. In addition, assessment of the impact of thermal treatment on the chemical composition of rosehip was observed. The study revealed that the most abundant elements in rosehip were K, Ca, Mg, P and S with 2963.0, 1820.0, 709.0, 495.0 and 289.8 mg/kg, respectively. The highest BAF values in the system rosehip/soil were for S, K and P. Contents of ascorbic acid, total phenolics, total flavonoids and the antioxidant activity were reduced after the drying process by 56.3%, 20.4%, 31.3%, 21.9%, respectively. Nevertheless, dried rosehip was still a rich source of bioactive compounds with significant antioxidant activity. The presented results support traditional use of rosehip as food with health and nutritional benefits.

scholarly journals RELATIONSHIP BETWEEN ANTIOXIDANT PROPERTIES AND NUTRITIONAL COMPOSITION OF SOME GALACTOPOIETICS HERBS USED IN INDONESIA: A COMPARATIVE STUDY

2016 ◽  
Vol 8 (12) ◽  
pp. 236 ◽  
Author(s):  
Ade Chandra Iwansyah ◽  
Rizal M. Damanik ◽  
Lilik Kustiyah ◽  
Muhammad Hanafi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Composition ◽  
Total Flavonoids ◽  
Wide Range ◽  
Phenolics Content

<p><strong>Objective: </strong>The objectives of this research were to evaluate and compare the antioxidant activity; phenolics and flavonoids contents; and chemical composition of some galactopoietic herbs used in Indonesia and to find a possible relationship between antioxidant activity; phenolics, flavonoids and chemical composition of these plants.</p><p><strong>Methods: </strong>A wide range of analytical parameters was studied, including yield; pH; water activity (a<sub>w</sub>); total color difference; phenolics and flavonoids content; moisture; ash; protein; fat; carbohydrate; fiber; calcium; zinc; magnesium; potassium; iron content; and the data were analyzed by partial least squares (PLS) regression analysis and principal component analysis (PCA) to evaluate the correlation between the parameters and classification of the plants. Folin–cioceltaeu assay, aluminum chloride assay and DPPH scavenging assay were used to evaluate of total phenolics content and free radical scavenging activity of the ethanolic extract of galactopoietic herbs.</p><p><strong>Results: </strong>All of the galactagogue herbs, <em>viz</em>. <em>Plectranthus amboinicus </em>(Lour.) (PA), <em>Sauropus androgynus</em> (SA), <em>Moringa oleifera</em> (MO), and <em>Carica papaya</em> leaves (CP) exhibited good results of TPC, TFC and antioxidant activity. MO contained the highest average of total phenolics content (53.89 mg GAE/g). SA with a ratio of total flavonoids to total phenolics (TF/TP) which is 1.59 contained the highest average of total flavonoids and antioxidant activity (IC<sub>50</sub>), 43.63 mg QE/g and 126.13 μg/ml, respectively, followed by MO&gt;CA&gt;PA. Based on PLS and PCA analysis, antioxidant activity correlated with fat, protein, phenolics content, flavonoids content and pH, but only the total flavonoids content correlated strongly with antioxidant activity.<strong></strong></p><p><strong>Conclusion: </strong>This provides useful data about the studied relationships and chemical patterns in some galactopoietic herbs used and provides a helpful tool for understanding much more about the interpretation of results from the experiments and the mechanism of biosynthesis in plants.</p>

scholarly journals Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

2019 ◽  
Author(s):  
Ola Lasekan ◽  
Li Shing Teoh
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Heterocyclic Compounds ◽  
Antioxidant Properties ◽  
Inhibitory Effect ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Dioscorea Rotundata ◽  
Static Headspace Gas Chromatography ◽  
White Yam

Abstract Background The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties. Results The aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2-256 and an array of odor notes were obtained. Among them, the highest odor activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural. Conclusion Results of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.

scholarly journals The Antioxidant and Antibacterial Activities of the Essential Oils of Marrubium vulgare Growing Wild in Eastern Algeria

2013 ◽  
Vol 15 ◽  
pp. 159-166 ◽  
Author(s):  
Abderazak Abadi ◽  
Abdellatif Fahima
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Radical Scavenging ◽  
Antibacterial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Marrubium Vulgare ◽  
Eastern Algeria

The chemical composition was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The constituents were identified by their mass spectra and Kovats’ indices. Fivety (50) components in the oil of M. vulgare were identified. The results demonstrated that the major components of the essential oil were: 4,8,12,16-Tetramethyl heptadecan-4-olid (16.97%), Germacrene D-4-ol (9.61%), α- pinéne (9.37%), Phytol (4.87%), Dehydro-sabina ketone (4.12%), Piperitone (3.27%), δ-Cadinene (3.13%), 1-Octen-3-ol (2.35%) and Benzaldehyde (2.31%). The antioxidant activity of the oils was assessed by measurement of metal chelating activity, the reductive potential, the free radical scavenging (DPPH) assay. The antioxidant activity was compared with that of synthetic antioxidants: butylated hydroxyanisole (BHT), and the essential oils. The results showed as the Essential oil of M. vulgare was evaluated for its antibacterial activities against Gram-positive and Gram negative pathogenic bacteria: Listeria monocytogene, Pseudomonas aeruginosa, Agrobacterium tumefaciens and Salmonella enterica.

scholarly journals Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

2019 ◽  
Author(s):  
Ola Lasekan ◽  
Li Shing Teoh
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Heterocyclic Compounds ◽  
Antioxidant Properties ◽  
Inhibitory Effect ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Dioscorea Rotundata ◽  
Static Headspace Gas Chromatography ◽  
White Yam

Abstract Background The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties. Results The aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2-256 and an array of odor notes were obtained. Among them, the highest odor activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural. Conclusion Results of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.

scholarly journals Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)

2019 ◽  
Author(s):  
Ola Lasekan ◽  
Li Shing Teoh
Keyword(s):  
Gas Chromatography ◽  
Antioxidant Activity ◽  
Heterocyclic Compounds ◽  
Antioxidant Properties ◽  
Inhibitory Effect ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Dioscorea Rotundata ◽  
Static Headspace Gas Chromatography ◽  
White Yam

Abstract Background The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized. The growing popularity of roasted yam in regions where they are being consumed calls for a concerted effort to elucidate their aroma chemistry as well as their anti-oxidative properties. Results The aroma compounds in roasted white yam (Dioscorea rotundata) were isolated and identified using static headspace-gas chromatography-mass spectrometry (SH-GC-MS) and gas chromatography-olfactometry (GC-O). In addition, the anti-oxidative activities of the most abundant volatile heterocyclic compounds (2 pyrroles, 4 furans and 3 pyrazines) were evaluated on their inhibitory effect towards the oxidation of hexanal for a period of 30 days. Twenty-nine aroma-active compounds with a flavour dilution (FD) factor range of 2-256 and an array of odor notes were obtained. Among them, the highest odor activities (FD ≥ 128) factors were determined for 2-acetyl furan and 2-acetylpyrrole. Other compounds with significant FD factors ≥ 32 were; 2-methylpyrazine, ethyl furfural, and 5-hydroxy methyl furfural. Conclusion Results of the anti-oxidative activity showed that the pyrroles exhibited the greatest antioxidant activity among all the tested heterocyclic compounds. This was followed by the furans and the pyrazines which had the least antioxidant activity.

scholarly journals Antimicrobial and Antioxidant Properties of a Bacterial Endophyte, Methylobacterium radiotolerans MAMP 4754, Isolated from Combretum erythrophyllum Seeds

2020 ◽  
Vol 2020 ◽  
pp. 1-11 ◽  
Author(s):  
Mampolelo M. Photolo ◽  
Vuyo Mavumengwana ◽  
Lungile Sitole ◽  
Matsobane G. Tlou
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Bacterial Species ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Gas Chromatography Mass Spectrometry ◽  
Phytochemical Analysis ◽  
Dpph Assay ◽  
Isolation And Identification ◽  
Antimicrobial And Antioxidant Activity

This study reports on the isolation and identification of Methylobacterium radiotolerans MAMP 4754 from the seeds of the medicinal plant, Combretum erythrophyllum, for the purposes of investigating antimicrobial and antioxidant activities from this endophyte. The strain identity was confirmed by 16S rRNA-based phylogeny and Scanning Electron Microscopy (SEM). Ethyl acetate and chloroform (1 : 1 v/v) extracts from the endophyte were tested for antimicrobial and antioxidant activity on a total of 7 bacterial species (3 Gram-positive and 4 Gram-negative) using the standard Minimum Inhibitory Concentration (MIC) protocol and Quantitative Radical Scavenging activity using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The MICs were recorded at 250 μg/mL for B. subtilis ATCC 19659, B. cereus ATCC 1076, E. coli ATCC1053, and 62.5 μg/mL for K. oxytoca ATCC 13182 and M. smegmatis ATCC 21293, while an IC50 of 5.65 μg/mL was recorded with the DPPH assay. Qualitative phytochemical analysis was positive for alkaloids, flavonoids, and steroids. Gas chromatography/mass spectrometry (GC/MS) analysis revealed the presence of 9-octadecene, 2,4-dinitrophenyl acetate, and 2(5H)-furanone, which have been previously reported for the targeted activities. M. radiotolerans MAMP 4754 tested positive for antimicrobial and antioxidant activity and this is linked to the production of plant-derived secondary metabolites by this strain.

scholarly journals Isolation, Characterization, and Biological Activity of some Fatty Acids and Volatile Oils from Iraqi Eucalyptus microtheca Plant

2020 ◽  
Vol 11 (01) ◽  
pp. 136-140
Author(s):  
Muthanna J. Mohammed ◽  
Omar Ali Ali
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Vaccenic Acid ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Gas Chromatography Mass Spectrometry ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
Eucalyptus Microtheca

This study aims at investigating the chemical composition, antimicrobial and antioxidant activity of some extracted essential and fixed oils from leaves of Eucalyptus microtheca plant grown in Iraq. Analysis of the isolated oils has been achieved by gas chromatography coupled with mass spectrometry gas chromatography–mass spectrometry (GC-MS) Technology. The study reveals existence of sixteen compounds. Camphene (20.60%), 4-carene (18.53%), 1,8-cineole (11.96%), terpin-4-ol (8.70%) and p-cymene (8.39%) were the highest components in these essential oils. While nine compounds were obtained as fixed oils, pentadecanoic acid (36.47%) and cis-vaccenic acid (30.31%) were the major components. The antimicrobial activity of the leaves extracts was evaluated against six different gram-positive and Gram-negative bacteria using disk diffusion method and exhibited good inhibition activity. Moreover, antioxidant assay (free radical scavenging activity) demonstrated good activity for the extracted oils. The results show that the aerial parts (leaves) of the Iraqi E. microtheca plant possess antibacterial and antioxidant properties and may suggest it as a good candidate to use for medicinal purposes.

scholarly journals Antioxidant Activities of Dialium indum L. Fruit and Gas Chromatography-Mass Spectrometry (GC-MS) of the Active Fractions

Antioxidants ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 154 ◽  
Author(s):  
Muhamad Osman ◽  
Norazian Mohd Hassan ◽  
Alfi Khatib ◽  
Siti Tolos
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Linoleic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Gas Chromatography Mass Spectrometry ◽  
Methanol Fraction ◽  
Chromatography Mass Spectrometry

The fruit of Dialium indum L. (Fabaceae) is one of the edible wild fruits native to Southeast Asia. The mesocarp is consumed as sweets while the exocarp and seed are regarded as waste. This study aimed to evaluate the antioxidant activities of the fruit by using four assays, which measure its capabilities in reducing phosphomolybdic-phosphotungstic acid reagents, neocuproine, 2,2-diphenyl-picrylhydrazyl (DPPH), and inhibiting linoleic acid peroxidation. The active fractions were then analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the seed methanol fraction (SMF) exhibited the strongest antioxidant activity with significantly higher (p < 0.05) gallic acid equivalence (GAE), total antioxidant capacity (TAC), and DPPH radical scavenging activity (IC50 31.71; 0.88 µg/mL) than the other fractions. The exocarp dichloromethane fraction (EDF) was the discriminating fraction by having remarkable linoleic acid peroxidation inhibition (IC50 121.43; 2.97 µg/mL). A total of thirty-eight metabolites were detected in derivatized EDF and SMF with distinctive classes of phenolics and amino acids, respectively. Bioautography-guided fractionation of EDF afforded five antioxidant-enriched subfractions with four other detected phenolics. The results revealed the antioxidant properties of D. indum fruit, which has potential benefits in pharmaceutical, nutraceutical, and cosmeceutical applications.

scholarly journals Characterization of JamaicanDelonix regiaandCassia fistulaSeed Extracts

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Andrea Goldson Barnaby ◽  
Raymond Reid ◽  
Vaughn Rattray ◽  
Ruth Williams ◽  
Marcel Denny
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Fatty Acid Content ◽  
Radical Scavenging ◽  
Gas Chromatography Mass Spectrometry ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Resonance Spectroscopy ◽  
Seed Extracts

Delonix regiaandCassia fistulaseed extracts were evaluated for their antioxidant activity, total phenolics, ash, zinc and fatty acid content. Fourier Transform Infrared Spectroscopy (FTIR) was utilized to assess the chemical functionalities present within the seeds. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity (TEAC) assays. Total phenolics were determined by the Folin-Ciocalteu assay. Lipid extracts were characterized by nuclear magnetic resonance spectroscopy and gas chromatography/mass spectrometry. Zinc concentration was determined by atomic absorption spectroscopy. Extracts from the seeds ofC. fistulahad a higher antioxidant activity, free radical scavenging activity, and phenolic content thanD. regia. FTIR revealed that the seeds are a rich source of protein with small quantities of fat.C. fistulaextracts contained a higher percentage of total fat thanD. regia. Palmitic acid was identified as the predominant saturated fatty acid in both extracts. Oleic acid and linoleic acid were identified in smaller quantities. Seed extracts may be considered for use in food and nutraceutical applications.

scholarly journals Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities

2021 ◽  
Vol 11 (12) ◽  
pp. 5515
Author(s):  
Eleni-Anna Argyri ◽  
Stylianos-Panagiotis Piromalis ◽  
Antonios Koutelidakis ◽  
Dimitrios Kafetzopoulos ◽  
Andreas S. Petsas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Strongly Correlated ◽  
Unsaturated Fat ◽  
Daily Diet ◽  
The Impact

Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.

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