scholarly journals Comparison of phenolic content and antioxidant capacity of red and yellow onions.

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 501-508 ◽  
Author(s):  
A. Cheng ◽  
X. Chen ◽  
Q. Jin ◽  
W. Wang ◽  
J. Shi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Colorimetric Method ◽  
Acid System ◽  
Dpph Assay ◽  
Total Polyphenol ◽  
Significant Difference ◽  
Red Variety ◽  
Yellow Onion

The total polyphenol (TP), flavonoid, proanthocyanidin (PAC) content, and antioxidant capacity of both onion varieties (red and yellow) were compared. The content of TP, flavonoids, and PAC was determined by Folin-Ciocalteu colorimetric method, AlCl<sub>3</sub>, and by DMAC colorimetric method, respectively. The results showed that the contents of TP and flavonoids decreased from the outer to the inner layers in both onions, but there was no significant difference in PAC content. The outer layers had the highest antioxidant activity of extracts followed by a continuous decrease towards the inner layers in both varieties. The contents of phenolic acids and flavonoids were quantified by HPLC. Gallic acid, ferulic acid, and quercetin, as the main compounds in polyphenols, were detected in each layer of both onions. The red variety showed better antioxidant activity than yellow onion according to the linoleic acid system and DPPH assay. The higher contents of TP and flavonoids were associated with higher antioxidant activity.

Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

2013 ◽  
Vol 59 (3) ◽  
pp. 51-62 ◽  
Author(s):  
Abdollah Ghasemi Pirbalouti ◽  
Milad Setayesh ◽  
Amir Siahpoosh ◽  
Hamid Mashayekhi
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Food Industry ◽  
Phenolic Content ◽  
Food Additives ◽  
Total Phenolic ◽  
Endemic Plants ◽  
Dpph Assay ◽  
Frap Assay

Abstract Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles)

scholarly journals Antioxidant Capacity and Phenolic Content of four Myrtaceae Plants of the South of Brazil

2011 ◽  
Vol 6 (7) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Marcos José Salvador ◽  
Caroline C. de Lourenço ◽  
Nathalia Luiza Andreazza ◽  
Aislan C.R.F. Pascoal ◽  
Maria Élida Alves Stefanello
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Transfer Reaction ◽  
Phenolic Content ◽  
Hydrogen Atom Transfer ◽  
Preliminary Evaluation ◽  
Dpph Assay ◽  
The South ◽  
Ethanolic Extracts ◽  
South Of Brazil

Antioxidant compounds can be useful to prevent several degenerative diseases or as preservative in food and toiletries. Species of the Myrtaceae family are able to accumulate phenolic substances and those are closely related to the antioxidant activity due to their capacity to scavenge free radicals, protect against lipid peroxidation and quench reactive oxygen species. These facts prompted us to investigate the antioxidant capacity of the ethanolic extracts of the leaves of four Myrtaceae plants collected of the south of Brazil: Eugenia chlorophylla O. Berg., Eugenia pyriformis Cambess, Myrcia laruotteana Cambess and Myrcia obtecta (Berg) Kiacrsk. The antioxidant potential was performed using the DPPH (a single electron transfer reaction based assay) and ORAC (Oxygen Radical Absorbance Capacity, a hydrogen atom transfer reaction based assay) assays. Moreover, the total soluble phenolic content was also measured using the Folin-Ciocalteu reagent. A preliminary evaluation of the ethanolic extracts of these Myrtaceae plants revealed high levels of phenolic compounds (343.7-429.3 mg GAE) as well as high antioxidant activity according to both methods (1338 a 3785 μmol of TE/g of extract in ORAC and SC50 in the range of 1.70 and 33.7 μg/mL in the DPPH). The highest antioxidant activity obtained by DPPH assay was exhibited by ethanol extract of the leaves of E. pyriformis (1.70 μg/mL), followed by extracts of M. laruotteana (3.38 μg/mL) and M. obtecta (6.66 μg/mL). In comparison with controls, in the DPPH assay, the extract of E. pyriformis was more active than trolox (SC50 = 2.55 μg/mL), while the extracts of M. laruotteana and M. obtecta were more actives than quercetin (SC50 = 7.80 μg/mL). In the ORAC assay, all species also show good antioxidant capacity (>1000 μmol of TE/g). Initial HPLC-UV/DAD and ESIMS confirmed the presence of phenolic acids constituents in the ethanol extracts. The results indicate the presence of compounds possessing promising antioxidant/free-radical scavenging activity in the analyzed extracts of Myrcia and Eugenia plants of the south of Brazil.

scholarly journals Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic

2008 ◽  
Vol 54 (No. 1) ◽  
pp. 1-6 ◽  
Author(s):  
J. Lachman ◽  
K. Hamouz ◽  
M. Šulc ◽  
M. Orsák ◽  
P. Dvořák
Keyword(s):  
Antioxidant Activity ◽  
Czech Republic ◽  
Phenolic Content ◽  
Field Trials ◽  
Total Phenolic ◽  
Dpph Assay ◽  
The Czech Republic ◽  
Freeze Dried ◽  
Significant Difference ◽  
Lower Variation

The aim of this study was to determine the total phenolic (TP) content and antioxidant activity (AA) in yellow (cvs. Impala, Karin, Dita, Saturna) and purple-fleshed (cvs. Valfi, Violette) potatoes grown in the Czech Republic in 2004 in four locations in precise field trials. TP content was determined by Folin-Ciocalteau assay and AA by DPPH assay both in freeze-dried tuber matter. Results showed a statistical significant difference in TP content and AA between yellow and purple-fleshed potatoes. Purple-fleshed cultivars showed higher TP content (by 60%) than yellow-fleshed cultivars; AA in purple-fleshed cultivars was twice as high as in yellow-fleshed potatoes. A medium linear correlation between TP and AA was found ( <I>r</I><sup>2</sup> = 0.747). Average TP content in yellow-fleshed cultivars was 2.96 GAE (g of gallic acid per kg dm); in purple-fleshed cultivars it was 4.68 GAE. Average AA in yellow-fleshed cultivars was 11.26 EAA (mg of ascorbic acid per 100 g dm) and in purple-fleshed cv. 24.79 EAA. Purple-fleshed potatoes showed a lower variation among localities (only 6%). Hence, regarding a relatively high potato intake by Czechs (72 kg per capita a year), contribution of potatoes, especially purple-fleshed, to total antioxidants intake should be considered.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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

Genetika ◽  
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.

scholarly journals Proximate and Biological Activity Studies of Syzygium samarangense: Study of different extractives of Syzygium samarangense

2021 ◽  
Vol 3 (1) ◽  
pp. 172-177
Author(s):  
Mohammad Shoeb ◽  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ash Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Methanolic Extracts ◽  
Total Antioxidant ◽  
Polycyclic Aromatic ◽  
Red Variety

Fruits of red and green varieties of Syzygium samarangense, commonly known as Jamrul in Bangladesh, are very popular for all ages of people. Air-dried fruits of S. samarangense were successively extracted with n-hexane, dichloromethane (DCM) and methanol. The moisture and ash content of the raw fruits were determined by thermal heating at 105 and 700, respectively. Different biologically important functional groups were identified by FT-IR spectroscopy. The n-hexane, DCM and methanolic extracts were tested for cytotoxicity against HeLa and Vero cell lines. Total phenolic content, total flavonoid content and total antioxidant capacity in the three extracts of both varieties were determined. The moisture content and ash content were 92% and 90%, and 0.12% and 0.16% in red variety and green variety, respectively. UV-Vis spectrum revealed the presence of long chain conjugation or polycyclic aromatic chromophores in n-hexane, DCM and methanolic extracts of S. samarangense. The DCM extract of both varieties had highest total phenolic content, flavonoid content and antioxidant capacity compared to n-hexane and methanol extracts. The study concludes that the fruit of S. samarangense (red and green variety) grown in Bangladesh are rich source of phytochemicals which possess antioxidant activity and safe to health for their non-cytotoxic properties. The green variety contains more phenolic content and antioxidant capacity than red variety.

Ultrasound-Assisted Extraction of Polyphenols from Pomelo (Citrus Grandis Limonia Osbeck L.) Peel

2021 ◽  
Vol 31 (4) ◽  
pp. 32-37
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Pomelo Peel ◽  
Assisted Extraction

The pomelo peel occupies 50% of the fruit mass in pomelo juice processing. It contains large amounts of phenolic compounds, which may provide benefits to human health. These components should be isolated. In this study, the effects of ethanol concentrations, material-to-solvent ratios (g/mL), temperatures and sonication time on total phenolic content (TPC), naringin content and antioxidant capacity (using DPPH assay) of extract solution was evaluated. The results showed that all experimental factors significantly influenced the extraction of total polyphenol content, naringin content, and antioxidant capacity of the extract. The extraction condition was ethanol 80%, material-to-solvent ratio of 1:25 (w/v) at 60oC, and sonication time of 7.5 min, gave the extract had total phenolic content of 9.05 ± 0.08 mg GAE/g DM, naringin content of 4.65 ± 0.08 mg NE/ g DM, and antioxidant capacity of 4.76 ± 0.03 mg AAE/g DM. The ultrasound treatment was a useful method for improving the extraction of phenolic acid compounds from pomelo peel.

scholarly journals Changes of antioxidant activity in honey after heat treatment

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 601-606 ◽  
Author(s):  
G. Šarić ◽  
K. Marković ◽  
D. Vukičević ◽  
E. Lež ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Significant Difference ◽  
Acacia Honey ◽  
Different Temperatures ◽  
Ferric Reducing Antioxidant Power

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods &ndash; FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures &ndash; at 23&deg;C (room temperature) and after 5 min of heating at 95&deg;C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P &gt; 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P &lt; 0.05) was observed when using DPPH method in acacia honey.

Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts

2020 ◽  
pp. 108201322094244
Author(s):  
Vesna Đurović ◽  
Mirjana Radovanović ◽  
Leka Mandić ◽  
Desimir Knežević ◽  
Vladimir Zornić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Crude Protein ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Alpha Tocopherol ◽  
Salmonella Spp ◽  
Substitution Level ◽  
Significant Difference ◽  
Wheat Sprout

The aim of this work was to produce biscuits from wheat flour substituted with different amounts of wheat sprout powder (2.5–7.5%). The biscuits were subjected to chemical, phytochemical, and microbial evaluations. The crude protein, fat, and ash contents and the energy value of the biscuits increased with increasing percentage of wheat sprout powder. Adding sprouts resulted in higher values of phenolics, alpha-tocopherol, and antioxidant activity. There was no statistically significant difference in the contents of total phenolics and alpha-tocopherol between biscuits supplemented with 5% sprouts and biscuits substituted with 7.5% sprouts. The phenolic content in biscuits containing 7.5% sprouts was 245 mg gallic acid equivalents (GAE)/100 g dm compared with 110 mg GAE/100 g dm in control biscuits. Antioxidant activity was the highest in biscuits substituted with 7.5% sprouts. All levels of substitution of wheat flour with wheat sprouts had an effect on the nutritional properties of biscuits, but the substitution level of 2.5–5% is recommended for the improvement of their sensorial properties. The biscuits produced had a low microbial load and were microbiologically safe. Escherichia coli, Salmonella spp., and sulfite-reduction clostridia were not detected in any sample during the period of investigation from 2 to 60 days of storage.

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