scholarly journals Potential of Baccharis alnifolia Meyen & Walpan (Chilka) from northern Chile used as a medicinal infusion

2019 ◽  
Vol 49 (10) ◽  
Author(s):  
Emilio Soto ◽  
Luis Bustos ◽  
Mario Juan Simirgiotis ◽  
Claudio Parra
Keyword(s):  
Antioxidant Capacity ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Chilean Altiplano ◽  
First Time

ABSTRACT: Baccharis alnifolia Meyen & Walp. is a native and medicinal, Chilean Altiplano herb that is used as a poultice and also consumed as an infusion to relieve inflammation. This study evaluated the antioxidant and cytotoxic effect of the ethanolic extract of B. alnifolia and their infusion. It was reported that the ethanol extract contains 4.42 mg GAE/g of dry weight and the infusion contains 35.86 mg GAE/L of total polyphenols. Also, it determined the antioxidant capacity using Ferric reducing antioxidant power (FRAP), Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) assay. Moreover, seven metabolites including between phenolic acids and flavonoids were identified for the first time in both extracts of the medicinal plant Baccharis alnifolia. The UHPLC-DAD chromatograms revealed the majority presence of ferulic acid and luteolin, both could be responsible for the antioxidant and cytotoxic activity. Furthermore, we realized a preliminary screening of cytotoxicity in different tumor cell lines, finding that these extracts have cytotoxic potential on kidney cells.

scholarly journals Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 215 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Shi-Yu Cao ◽  
Xiao-Yu Xu ◽  
Ren-You Gan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Tea Infusions ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

scholarly journals Antioxidants from Tropical Herbs

2010 ◽  
Vol 5 (3) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Rasyidah Razab ◽  
Azlina Abdul Aziz
Keyword(s):  
Free Radicals ◽  
Antioxidant Capacity ◽  
Strong Correlation ◽  
Antioxidant Activities ◽  
Polyphenolic Compounds ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind, 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and antioxidant activities. A majority of these plants have never been studied before with regards to their polyphenolic content and antioxidant activities. The shoots of Anacardium occidentale, the shoots and fruits of Barringtonia racemosa, Pithecellobium jiringa and Parkia speciosa had high polyphenolic contents (> 150 μg gallic acid equivalents/mg dried plant) and antioxidant activities when measured using the ferric reducing antioxidant power (FRAP) (>1.2 mM) and Trolox equivalent antioxidant capacity (TEAC) assays (>2.4 mM). A strong correlation was observed between the two antioxidant assays (FRAP vs TEAC) implying that the plants could both scavenge free radicals and reduce oxidants. There was also a strong correlation between the antioxidant activities and polyphenolic content suggesting the observed antioxidant activities were contributed mainly by the polyphenolics in the plants.

scholarly journals Evaluation on Antioxidant Effect of Xanthohumol by Different Antioxidant Capacity Analytical Methods

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Xiu-Li Zhang ◽  
Yong-Dong Zhang ◽  
Tao Wang ◽  
Hong-Yun Guo ◽  
Qi-Ming Liu ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Reaction ◽  
Reaction System ◽  
Antioxidant Effect ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Scavenging Effect ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Several assays have been frequently used to estimate antioxidant capacities includingABTS•+, DPPH, and FRAP assays. Xanthohumol (XN), the major prenylated flavonoid contained in beer, witnessed various reports on its antioxidant capacity. We systematically evaluated the antioxidant activity of XN using three systems, 2,2,-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS•+) scavenging assays, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical assays, and ferric reducing antioxidant power (FRAP) assays. The results are expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC of XN was0.32±0.09 μmol·l−1by the ABTS assay and0.27±0.04 μmol·l−1by the FRAP. Meanwhile, the XN did not show obviously scavenging effect on DPPH radical reaction system. These results showed that different methods in the evaluation of compound antioxidant capicity, there may be a different conclusion.

scholarly journals Effect of flavonoids content on antioxidant activity of commercial cosmetic plant extracts

2013 ◽  
Vol 59 (3) ◽  
pp. 63-75 ◽  
Author(s):  
Paulina Malinowska
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Natural Antioxidants ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
The Relationship ◽  
Herb Extracts

Abstract The aim of this work was to evaluate the antioxidant capacity and flavonoids content in 10 commercial cosmetic plant extracts used in cosmetics industry. Antioxidant activity of plant extracts were measured using two methods: FRAP (Ferric Reducing Antioxidant Power) and TEAC (Trolox Equivalent Antioxidant Capacity). The relationship between flavonoids content and antioxidant capacity of plant extracts were checked. As a result of this research it was found that FRAP and TEAC values of plant extracts significantly depend on the flavonoids content. The highest antioxidant activity, both in FRAP and TEAC assays, was observed for arnica flowers, hawthorn flowers and lungwort herb extracts. These extracts can be used as source of natural antioxidants for the prolongation of the oxidative stability of cosmetic products. Additionally, they can replace synthetic antioxidants

scholarly journals Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity

2020 ◽  
Vol 85 (4) ◽  
pp. 517-529
Author(s):  
Stanislava Gorjanovic ◽  
Ferenc Pastor ◽  
Sofia Loupassaki ◽  
Mile Veljovic ◽  
Predrag Vukosavljevic ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Integrated Approach ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Equal Weight ◽  
Antioxidant Power ◽  
15Th Century ◽  
Traditional Procedure ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Serbian aromatized wine ?Bermet? from grapes grown on Fruska Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2?-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1- picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin?Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation.

scholarly journals Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 503
Author(s):  
Malika Tassoult ◽  
Djamel Edine Kati ◽  
María África Fernández-Prior ◽  
Alejandra Bermúdez-Oria ◽  
Juan Fernandez-Bolanos ◽  
...  
Keyword(s):  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Antioxidant Power ◽  
Fruit Extracts ◽  
Ripening Stages ◽  
Date Fruit ◽  
Ferric Reducing Antioxidant Power ◽  
First Time

The study investigated the phenols, sugar and the antioxidant capacities of date fruit extracts obtained by organic solvents and by hydrothermal treatment from six different Algerian cultivars at two ripening stages for the first time. The analyzed cultivars exhibited potent antioxidant properties (ferric reducing antioxidant power (FRAP), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacities) and different phenols regardless of the solvents and the maturity stages. About 18 phenols were identified and quantified, mainly in the hydrothermal extracts. The earlier stages were characterized by high amounts of o-coumaric acid, cinnamic acid and luteolin, with a noticeable absence of quercetin. The tamr stage presented the highest sugar content (78.15–86.85 mg/100 mg dry weight (DW)) with an abundance of glucose. Galactose was present only in some cultivars from the kimri stage (tamjouhert). Uronic acids were mostly detected at the tamr stage (4.02–8.82 mg gallic acid equivalent/100 mg dried weight). The obtained results highlight the potential of using date fruit extracts as natural antioxidants, especially at industrial scales that tend use hydrothermal extraction.

scholarly journals Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 523 ◽  
Author(s):  
Berta Alcalde ◽  
Mercè Granados ◽  
Javier Saurina
Keyword(s):  
Antioxidant Activities ◽  
Reference Electrode ◽  
Principal Component ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Hydroxyl Groups ◽  
Antioxidant Power ◽  
Chemical Structures ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Comprehensive Study

This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols that differ in the number and position of hydroxyl groups. Voltammetric assays with screen-printed carbon electrodes were also recorded in the range of −0.2 to 0.9 V (vs. Ag/AgCl reference electrode) to investigate the oxidation behavior of these substances. Poor correlations among assays were obtained, meaning that the behavior of each compound varies in response to the different methods. However, we undertook a comprehensive study based on principal component analysis that evidenced clear patterns relating the structures of several compounds and their antioxidant activities.

scholarly journals Plasma Non-Enzymatic Antioxidant Capacity (NEAC) in Relation to Dietary NEAC, Nutrient Antioxidants and Inflammation-Related Biomarkers

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 301
Author(s):  
Cayetano Javier Carrión-García ◽  
Eduardo Jesús Guerra-Hernández ◽  
Belén García-Villanova ◽  
Mauro Serafini ◽  
María-José Sánchez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Uric Acid ◽  
Antioxidant Capacity ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Association Analyses ◽  
Inflammation Response ◽  
Enzymatic Antioxidant ◽  
Radical Trapping ◽  
Trolox Equivalent

(1) Background: Little is known about the interlinkages between dietary and plasma non-enzymatic antioxidant capacity (D-NEAC and P-NEAC, respectively) and the body’s antioxidant and inflammation response. Our aim was to explore these associations in 210 participants from two Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) centers. (2) Methods: D-NEAC was estimated using published NEAC values in food. P-NEAC and total polyphenols (TP) were quantified by FRAP (ferric-reducing antioxidant power), TRAP (total radical-trapping antioxidant parameter), TEAC-ABTS (trolox equivalent antioxidant capacity-Azino Bis Thiazoline Sulfonic), ORAC (oxygen radical absorbance capacity) and Folin–Ciocalteu assays. Nutrient antioxidants (carotenes, α-tocopherol, ascorbic acid, retinol, uric acid, Q9 and Q10 coenzymes) and inflammation markers (IL-6, IL-8, CRP, TNF-α, PAI-I, resistin and adiponectin) were also analyzed. Spearman correlation and linear regression analyses were performed in association analyses. Analyses were stratified by covariates and groups were defined using cluster analysis. (3) Results: P-FRAP was correlated with D-NEAC, and significantly associated with P-NEAC in multivariate adjusted models. P-FRAP levels were also significantly associated with plasma antioxidants (log2 scale: TP β = 0.26; ascorbic acid β = 0.03; retinol β = 0.08; α-tocopherol β = 0.05; carotenes β = 0.02; Q10 β = 0.06; uric acid β = 0.25), though not with inflammation-related biomarkers. Different profiles of individuals with varying levels of P-NEAC and biomarkers were found. (4) Conclusions: P-NEAC levels were to some extent associated with D-NEAC and plasma antioxidants, yet not associated with inflammation response.

scholarly journals Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ruth Edwige Kemadjou Dibacto ◽  
Boris Ronald Tonou Tchuente ◽  
Maxwell Wandji Nguedjo ◽  
Yves Martial Tongue Tientcheu ◽  
Emilienne Carine Nyobe ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Persea Americana ◽  
Total Phenolic ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging

Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v / v ), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.

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