Antioxidant activity and phenolic acid content of selected vegetable broths

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

Download Full-text

Biochemical Changes of Three Cocoa Clones (Theobroma cacao L.) Under Drought Stress

Ilmu Pertanian (Agricultural Science) ◽

10.22146/ipas.37495 ◽

2019 ◽

Vol 3 (2) ◽

pp. 82

Author(s):

Fakhrusy Zakariyya ◽

Didik Indradewa

Keyword(s):

Hydrogen Peroxide ◽

Ascorbic Acid ◽

Drought Stress ◽

Chlorophyll Content ◽

Acid Content ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ascorbic Acid Content ◽

Proline Content ◽

Total Phenolic

Drought stress is a serious threat for cocoa production. One of the plant mechanisms to survive from the drought stress is through producing some biochemical compounds. The objective of this research was to know biochemical changes in three cocoa clones during drought stress. The research was conducted at the green house of Indonesian Coffee and Cocoa Research Institute from January – December 2017. The experiment was designed by using Randomized Complete Block Design (RCBD) with 2 factors and with 3 replications. The first factor was clones of scion that consisting KW 641, Sulawesi 1 and ICS 60 which each of its grafted to Scavina 6 clone as rootstock. The second factor was watering intervals which consisting; every 2 days / regularly watering (adequate of water), every 5 days (moderate drought), and every 8 days (severe drought). The result of this research showed that drought stress decreased chlorophyll content, increased hydrogen peroxide content (ROS), increased the activity of superoxide dismutation (SOD), increased ascorbic acid content, increased total phenolic content, and increased proline content. Sulawesi 1 and KW 641 clones showed lower hydrogen peroxide (ROS) content, while chlorophyll content, SOD activity, total phenolic content, ascorbic acid content, and proline content were higher compared with ICS 60 clone. It showed that Sulawesi 1 and KW 641 clones had more drought-resistance compared with ICS 60 clone.

Download Full-text

Antioxidant Potential in Different Parts and Callus ofGynura procumbensand Different Parts ofGynura bicolor

BioMed Research International ◽

10.1155/2015/147909 ◽

2015 ◽

Vol 2015 ◽

pp. 1-7 ◽

Cited By ~ 15

Author(s):

Vijendren Krishnan ◽

Syahida Ahmad ◽

Maziah Mahmood

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Phenolic Content ◽

Reducing Power ◽

Ascorbic Acid Content ◽

Total Phenolic ◽

Total Flavonoid Content ◽

Dpph Radical ◽

Flavonoid Content ◽

Different Parts

Plants from Gynura family was used in this study, namely,Gynura procumbensandGynura bicolor.Gynura procumbensis well known for its various medicinal properties such as antihyperglycaemic, antihyperlipidaemic, and antiulcerogenic; meanwhile,G. bicolorremains unexploited. Several nonenzymatic antioxidants methods were utilized to study the antioxidant capacity, which include ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, total flavonoid content, total phenolic content, and ascorbic acid content determination. DPPH assay revealsG. procumbensshoot as the lowest (66.885%) andG. procumbensroot as the highest (93.499%) DPPH radical inhibitor. In FRAP assay, reducing power was not detected inG. procumbensleaf callus (0.000 TEAC mg/g FW) wherebyG. procumbensroot exhibits the highest (1.103 TEAC mg/g FW) ferric reducing power. Total phenolic content and total flavonoid content exhibited similar trend for both the intact plants analysed. In all antioxidant assays,G. procumbenscallus culture exhibits very low antioxidant activity. However,G. procumbensroot exhibited highest phenolic content, flavonoid content, and ascorbic acid content with 4.957 TEAC mg/g FW, 543.529 QEµg/g FW, and 54.723 µg/g FW, respectively. This study reveals thatG. procumbensroot extract is a good source of natural antioxidant.

Download Full-text

Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages

Periodica Polytechnica Chemical Engineering ◽

10.3311/ppch.15553 ◽

2020 ◽

Author(s):

Theodoros Papathanasiou ◽

Nikolaos Gougoulias ◽

Vayos G. Karayannis ◽

Christina-Anna Kamvoukou

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ascorbic Acid Content ◽

Sweet Pepper ◽

Total Phenolic ◽

Maturity Stage ◽

Beneficial Effects ◽

Maturation Stages

The aim of the current research was to investigate and compare the total phenolic content and antioxidant capacity of sweet pepper cultivars at different development and maturation stages, in order to optimize the beneficial effects. For that purpose, three important sweet pepper cultivars, namely Dolmy-F1, Yahoo-F1 and Florinis-NS-700, were cultivated in a greenhouse. Their total phenolic content, ascorbic acid content and antioxidant properties were assessed at different development and maturation stages. In the aforementioned cultivars, the total phenolic content ranged from 345.2 to 602.1, 404.9 to 794.5, and 795.7 to 2220.3 μg GAE g−1 FW respectively. The ascorbic acid content ranged from 236 to 957, 258 to 1157, and 410 to 1550 μg AA g−1 FW respectively. The highest antioxidant activity was noted at the red maturity stage. Particularly the cultivar Florinis NS 700 was found to possess higher total phenolic, flavonoid phenol, non-flavonoid phenol, ascorbic acid contents, and greater antioxidant capacity, compared to the other cultivars. The results of our study recommend the consumption of the sweet peppers at red maturity stage, for achieving the maximum health-beneficial effects.

Download Full-text

Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

Food Science and Technology International ◽

10.1177/1082013216678537 ◽

2016 ◽

Vol 23 (2) ◽

pp. 185-193 ◽

Cited By ~ 4

Author(s):

Zamantha Escobedo-Avellaneda ◽

Izaskun Pérez-Simón ◽

María Lavilla-Martín ◽

Ana Baranda-González ◽

Jorge Welti-Chanes

Keyword(s):

Ascorbic Acid ◽

Hydrostatic Pressure ◽

Thermal Treatment ◽

Polyphenol Oxidase ◽

High Hydrostatic Pressure ◽

Total Phenolic Content ◽

Phenolic Content ◽

Ascorbic Acid Content ◽

Pectin Methylesterase ◽

Total Phenolic

A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin methylesterase activity, and total phenolic and l-ascorbic acid contents of orange–strawberry–banana beverages was evaluated. Beverages were treated at 500 and 600 MPa at 19–64 ℃ during 2–10 min. The effect of the come up time was also evaluated and results were compared with the untreated and the thermally processed (80 ℃/7 min) products. Untreated beverages had total phenolic content of 210.2±12.3 mg gallic acid/100 g and 19.1 ± 0.6 mg l-ascorbic acid/100 g. For most high hydrostatic pressure treatment conditions, total phenolic content, l-ascorbic acid, and color did not change significantly. Maximum levels of inactivation of polyphenol oxidase and pectin methylesterase were 96.2 and 48% at 600 MPa/64 ℃/10 min, while the thermal treatment led to inactivation of 99.6 and 94.1% of both enzymes, but with negative color changes. l-ascorbic acid content was slightly decreased with the thermal treatment while total phenolic content was not affected. High hydrostatic pressure treatments of beverages at 600 MPa/64 ℃/10 min are recommended to retain maximal total phenolic content and l-ascorbic acid and achieve an acceptable polyphenol oxidase inactivation level.

Download Full-text

ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION CHANGES IN SWEETPOTATO ROOT AND LEAF TISSUE DURING DEVELOPMENT

HortScience ◽

10.21273/hortsci.41.3.498c ◽

2006 ◽

Vol 41 (3) ◽

pp. 498C-498

Author(s):

M.S. Padda ◽

D.H. Picha

Keyword(s):

Antioxidant Activity ◽

Chlorogenic Acid ◽

Phenolic Acid ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Root Weight ◽

Tissue Weight ◽

Stage Of Development ◽

Leaf Tissues

Antioxidant activity and phenolic content of sweetpotato root and leaf tissues were quantified at different developmental stages. 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical method was used to measure antioxidant activity and total phenolic content was quantified by spectrophotometry using Folin-Denis reagent. Individual phenolic acids were quantified using reversed phase high performance liquid chromatography. Antioxidant activity and phenolic content decreased with root development and leaf maturity. Roots at the initial stages of development (about 4.0 g root weight) had a higher antioxidant activity and phenolic content compared to fully developed roots. Phenolic content in fully developed roots was significantly higher in the cortex tissue than internal pith tissue. The highest total phenolic content and antioxidant activity was found in cortex tissue at the initial stage of development (10.3 mg chlorogenic acid eq/g dry tissue weight and 9.7 mg Trolox eq/gdry tissue weight, respectively). Sweetpotato leaves had a significantly higher phenolic content and antioxidant activity than roots. Immature unfolded leaves had the highest total phenolic content (88.5 mg chlorogenic acid eq/g dry tissue weight) and antioxidant activity (99.6 mg Trolox eq/g dry tissue weight). Chlorogenic acid was the major phenolic acid in root and leaf tissues with the exception of young immature leaves in which the predominant phenolic acid was 3,5-dicaffeoylquinic acid.

Download Full-text

Phytochemical and antioxidant activity of Cadaba farinosa Forssk stem bark extracts

Physical Sciences Reviews ◽

10.1515/psr-2020-0088 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Emmanuel M. Halilu ◽

Abdullahi M. Abdurrahman ◽

Sylvester N. Mathias ◽

Chinenye J. Ugwah-Oguejiofor ◽

Muntaka Abdulrahman ◽

...

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Free Radical ◽

Ethyl Acetate ◽

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging ◽

Stem Bark ◽

Free Radical Scavenging ◽

Total Phenolic

Abstract Cadaba farinosa is used in traditional medicine for treatment of cancer, diabetes, and rheumatism. The research was aimed at evaluating the phytochemical and antioxidant activity of the extracts. The powdered stem bark was extracted successively with the aid of Soxhlet extractor using n-hexane, ethyl acetate, and methanol. The resulting extracts were concentrated on rotary evaporator and the percentage yields were calculated. The phytochemical and TLC profiles of the extracts were studied. The antioxidant activity of the extracts and ascorbic acid (standard) were determined using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical assay. The total phenolic content of the extracts and tannic acid (standard) were evaluated using Folin–Ciocalteu reagent. The percentage yields of n-hexane, ethyl acetate, and methanol extracts were found to be 1.19, 1.37, and 13.93%, respectively. The phytochemical screening revealed the presence of tannins, flavonoids, saponins, cardiac glycosides, alkaloids, and triterpenoids. The TLC profiles of the extracts revealed the presence of compounds as evidenced from their R f values. The total phenolic content of ethyl acetate and methanol extracts were found to be 135 and 112 mg, respectively. The free radical scavenging activity demonstrated by the extracts was comparable to ascorbic acid. The ethyl acetate extract had higher phenolic content and demonstrated the highest free radical scavenging with IC50 31.07 mg/mL. The results of research have provided strong preliminary evidence of antioxidant activity which may be because of phenolic compounds in the extracts.

Download Full-text

Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha45110678 ◽

2017 ◽

Vol 45 (1) ◽

pp. 179-184 ◽

Cited By ~ 11

Author(s):

Violeta NOUR ◽

Ion TRANDAFIR ◽

Sina COSMULESCU

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Acid Content ◽

Nutritional Quality ◽

Radical Scavenging ◽

Ascorbic Acid Content ◽

Total Phenolic ◽

Total Flavonoids ◽

Total Flavonoids Content ◽

Aromatic Herbs

In the present work, four of the most widely used culinary herbs (parsley, dill, lovage and celery leaves) in the Romanian traditional cuisine were assessed for some nutritional quality parameters (moisture content, titratable acidity, ascorbic acid content and mineral content), total phenolics content, total flavonoids content and antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. In addition, high-performance liquid chromatography (HPLC) coupled with diode-array detection was applied for the identification and quantification of some individual phenolic compounds in the selected aromatic herbs. Although parsley showed the highest ascorbic acid content (206.32 mg/100 g fw), it registered the lowest antioxidant activity. Fresh lovage recorded the highest total phenolic content (577.04 mg GAE/100 g), total flavonoids content (298.38 mg QE/100 g) and antioxidant activity, followed by dill and celery leaves. Among the identified phenolic acids, ellagic acid was predominant in lovage and celery leaves whereas sinapic and vanillic acids were prevalent in dill. Among flavonoids, myricetin was predominant in parsley and celery leaves whereas rutin was predominant in dill and lovage.

Download Full-text

Determination of Phenolic Content, Ascorbic Acid, Antioxidant Activity and Antimicrobial Activity of Selected Fruit Waste

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i4.14.27578 ◽

2019 ◽

Vol 7 (4.14) ◽

pp. 263 ◽

Cited By ~ 1

Author(s):

Syeril Nurfatihah Suhaimi ◽

Erniee Eileen Rizlan Ross ◽

Ishak Zubir ◽

Shanti Navaratnam ◽

Raseetha Siva Siva

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Ascorbic Acid ◽

Total Phenolic Content ◽

Phenolic Content ◽

Banana Peel ◽

Total Phenolic ◽

Zone Of Inhibition ◽

Pineapple Peel ◽

Cocoa Pod Husk

The aim of this study was to determine the total phenolic content (TPC), antioxidant activity, ascorbic acid content and antimicrobial activity of extracts obtained from cocoa pod husk, banana peel and pineapple peel. Banana peel had significantly highest total phenolic content (154.50 mg GAE/g) followed by pineapple peel (140.37 mg GAE/g) and cocoa pod husk (114.08 mg GAE/g). Antioxidant activity of these samples measured using DPPH assays. Banana peel showed significantly higher DPPH scavenging activity (95.74%) compared to pineapple peel (84.96%) and cocoa pod husk (68.33%). Pineapple peel resulted in significantly higher (44.19 ppm) ascorbic acid as measured using High performance liquid chromatography (HPLC) method compared to banana peel (28.56 ppm). Cocoa pod husk, banana peel and pineapple peel were observed for antimicrobial activity against Escherichia coli, Staphylococcus aureus and penicillium. Samples extract at different concentrations in E. coli, S.aureus and penicillium-seeded Mueller-Hinton agar medium, resulted zone of inhibition after 24 h incubation in 37°C for bacteria and 72 h incubation in 28ºC. Banana peel at 20 and 25mg/ml against S.aureus resulted in zone of inhibition 9.67, 11.67 mm and cocoa pod husk with 8.00, 9.67 mm respectively. Cocoa pod husk at 15, 20 and 25mg/ml against E.coli resulted in zone of inhibition 7.33, 9.33 and 10.33 mm and banana peel with 6.67, 7.33 and 7.67 mm respectively. Pineapple peel does not showed any inhibition zone against tested bacteria and fungi.

Download Full-text

Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet

Journal of Food Quality ◽

10.1155/2017/8372854 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Lingyan Zhang ◽

Jieying Li ◽

Fei Han ◽

Zhansheng Ding ◽

Liuping Fan

Keyword(s):

Antioxidant Activity ◽

Cinnamic Acid ◽

Phenolic Acid ◽

Acid Content ◽

Phenolic Content ◽

Retention Rate ◽

Foxtail Millet ◽

Good Choice ◽

Total Phenolic ◽

The Mean

The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P< 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.

Download Full-text