Comparative Study of Antioxidant Activities and Total Phenolic Content of Selected Edible Wild Mushrooms

Oenothera laciniata Hill is a perennial herb traditionally used to alleviate inflammatory complications. This study investigated the antioxidant and anti-melanogenic activities of O. laciniata. The methanolic extract (OLM) of O. laciniata and its different fractions, including ethyl acetate (OLEF), n-butanol (OLBF), and water (OLWF) fractions, were prepared. Antioxidant activities were evaluated by total phenolic content, the radical-scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+•), and superoxide anion (O2−•), reducing capacity, and metal chelating ability. OLM and its fractions exhibited potent antioxidant activity in these in vitro assays, with a correlation between radical-scavenging activity and total phenolic content. OLM and its fractions inhibited the mushroom tyrosinase activity superior to the reference control, ascorbic acid. In B16-F10 melanoma cells, OLM and its fractions significantly decreased melanin production and tyrosinase activity. Mechanistic investigations revealed that OLM and its fractions inhibited tyrosinase and TRP-2 expressions via downregulating MITF and phosphorylated CREB and differentially inducing ERK or JNK phosphorylation. Additionally, OLM and its fractions caused no significant cytotoxicity towards B16-F10 or skin fibroblast cells at concentrations used in these cellular assays. These findings demonstrated the potential of O. laciniata extracts as the ideal skin protective agent with dual antioxidant and anti-melanogenic activities.

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Effect of method and time of extraction on total phenolic content in comparison with antioxidant activities in different parts of Achyranthes aspera

Journal of King Saud University - Science ◽

10.1016/j.jksus.2015.04.004 ◽

2015 ◽

Vol 27 (3) ◽

pp. 204-208 ◽

Cited By ~ 12

Author(s):

Vinayak Upadhya ◽

Sandeep R. Pai ◽

Harsha V. Hegde

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Total Phenolic ◽

Achyranthes Aspera ◽

Different Parts

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Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions ofCapsicum chinenseJacq. (Habanero Pepper) at Different Stages of Ripening

The Scientific World JOURNAL ◽

10.1155/2014/809073 ◽

2014 ◽

Vol 2014 ◽

pp. 1-5 ◽

Cited By ~ 17

Author(s):

Lizbeth A. Castro-Concha ◽

Jemina Tuyub-Che ◽

Angel Moo-Mukul ◽

Felipe A. Vazquez-Flota ◽

Maria L. Miranda-Ham

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Placental Tissue ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Agricultural Crop ◽

Habanero Pepper

In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health.Capsicumis an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of twoCapsicum chinenseaccessions, namely, Chak k’an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity ofCapsicumwas directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities.

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Impact of Genotype, Environment, and Malting Conditions on the Antioxidant Activity and Phenolic Content in US Malting Barley

Fermentation ◽

10.3390/fermentation6020048 ◽

2020 ◽

Vol 6 (2) ◽

pp. 48

Author(s):

Bing Zhou ◽

Zhao Jin ◽

Paul Schwarz ◽

Yin Li

Keyword(s):

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Total Phenolic ◽

Malting Barley ◽

Kernel Size ◽

Barley Genotype ◽

Growth Environment ◽

Size Fractions ◽

Freeze Dried

The phenolic content and antioxidant potential of malting barley are important in brewing. The objective of our study was to investigate the effects of barley genotype, growing environment, and malting conditions on the total phenolic content and antioxidant activities of malting barley grown in North America. Eight barley cultivars grown at three locations over three years were used. For the malting study, a single barley cultivar, separated into different kernel size fractions, was germinated for various periods of time and then processed by kilning or freeze-drying. Total phenolic content (TPC) and some of the antioxidant activities, including DPPH, ABTS, and superoxide anion radical scavenging activities, reducing power, and iron (II) chelating activity, were significantly impacted by the barley genotype, growth environment, and their interactions. The TPC and most antioxidant activities were also influenced by malting conditions and were generally higher in the malted barleys of the thin kernel size fraction, four-day germination, and in samples processed by kilning, when compared to the plumper kernel size fractions, one and two days of germination, and freeze-dried samples, respectively. There were interactions between malting parameters, and stepwise regression analysis was used to suggest the contribution of each parameter to the TPC and antioxidant activities.

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Determination of Essential Oil Content and Composition, Total Phenolic Content and Antioxidant Activities of Pastinaca sativa L. subsp urens (Req. Ex Gordon)

Current Perspectives on Medicinal and Aromatic Plants (CUPMAP) ◽

10.38093/cupmap.655415 ◽

2019 ◽

Vol 2 (2) ◽

pp. 125-132

Author(s):

Bekir TOSUN ◽

Tahsin KARADOĞAN ◽

Arif ŞANLI

Keyword(s):

Essential Oil ◽

Total Phenolic Content ◽

Oil Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Total Phenolic ◽

Pastinaca Sativa

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Anti-urease, total phenolic content and antioxidant activities of some Inula l. (Asteraceae) taxa in Turkey

Genetika ◽

10.2298/gensr2003825s ◽

2020 ◽

Vol 52 (3) ◽

pp. 825-834

Author(s):

Emre Sevindik ◽

Sinem Aydin ◽

Mehmet Paksoy ◽

Bahar Sokmen

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Soxhlet Extraction ◽

Total Phenolic ◽

Food Industries ◽

Total Antioxidant ◽

Ethanol Extracts

The genus Inula belongs to family Asteraceae and it is medicinally important because it possesses cytotoxic, anticancer, hepatoprotective, antibacterial and anti-inflammatory properties. The aim of this research was to explore antioxidant and anti-urease activities of fifteen Inula taxa in Turkey. Ethanol extracts of Inula taxa were obtained by Soxhlet extraction. Antioxidant activity was determined through total antioxidant activity, total phenolic content and copper reducing antioxidant capacity (CUPRAC) analyses. The highest total phenolic content and total antioxidant capacity were found in I. orientalis (158.54?0.002 ?g GAE/mL) and I. macrocephala (189.16?0.002 ?g AAE/mL). CUPRAC activity increases with the increasing concentration of the extracts and the standard. Moreover, all the tested plants exhibited better anti-urease activity than standard thiourea except for I. anatolica and I. thapsoides subsp. thapsoides. Results obtained from this study demonstrate that Inula species might be utilized as a probable natural source in the pharmaceutical and food industries but further and more specific studies are needed to determine active antioxidative and anti-urease compounds in the extracts.

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Effects of temperature, steeping time and particle size used in infusion brewing on total phenolic content and antioxidant activity of tea produced from young upland rice leaves

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.97.20150 ◽

2021 ◽

Vol 21 (02) ◽

pp. 17477-17491

Author(s):

Narissara Uthai ◽

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Room Temperature ◽

Phenolic Content ◽

Antioxidant Activities ◽

Upland Rice ◽

Total Phenolic ◽

Antioxidant Power ◽

Surface Areas ◽

Young Leaves

Tea was brewed from young leaves of 4 weeks old Thai upland black waxy rice plants of the cultivar ‘Damgatondam’, which has a noticeable fragrant smell from both seeds and leaves. The plants were harvested about 1 cm above soil level, washed, and cut into pieces, about 1 cm long. These pieces were then steamed for 1 min in a steamer rack, withering for 5min by spreading them out in a thin layer, pan-roasted at 70°C for 30 min, and finally dried at 70°C for 90 min. They were either kept as pieces of leaves or ground into a powder, and both were used for brewing tea by infusion in water at 4oC, room temperature (about 25oC), for 1, 3, 5, 7, 9, 11, or 15 h and brewing at 70oC or 98oC for 1, 3, 5, 7, 9, 11 or 15 min. Directly after brewing, the tea was stored at -25oC awaiting analysis. Each sample was analyzed for total phenolic content (TPC) and for antioxidant activity, by ferric reducing antioxidant power (FRAP), 2,2 diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazo line-6-sulphonic acid) (ABTS) assays. Results showed that tea brewed from ground leaves had higher antioxidant activity than tea brewed from ungrounded leaves. The highest level of extraction was at 98oC for 15 min, where the TPC was 62.79 mg GAE/100g, antioxidant activity was 278.04 for DPPH, 195.38 for ABTS and 1150.13 mg TE/100g for FRAP. Samples extracted at 4oC or room temperature also had high levels of TPC and antioxidant activity with the maximum extraction at room temperature for 15 h; where TPC was 46.76 mg GAE/100g, and antioxidant activities were 152.72 for DPPH, 140.42 for ABTS and 950.32 mg TE/100 g for FRAP. Therefore, the level of extraction for tea brewed in all four conditions depended on both temperature and brewing time. Also, extraction of high levels of bioactive compounds depended on large surface areas of the leaves being in contact with water.

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