scholarly journals Ferric reducing capacity and Antioxidant activity of Ayabirungaraja karpam (ABK)

2018 ◽  
Vol 6 (10) ◽  
Author(s):  
Varnakulendren N ◽  
Keyword(s):  
Antioxidant Activity ◽  
Reducing Capacity

Study on the Extraction and Antioxidant Activity of Total Flavonoids from Netted Melon with Ultrasonic

2013 ◽  
Vol 807-809 ◽  
pp. 2003-2008
Author(s):  
Xi Yun Sun ◽  
Shu Yang ◽  
Chang Liu ◽  
Tian Lai Li ◽  
Ya Qi Duan
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Extraction Yield ◽  
Oxygen Radical ◽  
Orthogonal Test ◽  
Total Flavonoids ◽  
Single Factor ◽  
Orthogonal Tests ◽  
Pyrogallol Autoxidation ◽  
Reducing Capacity

The single factor and orthogonal tests were designed to study the perfect conditions of extracting total flavononids from Netted Melon and the antioxidant activity of the extract. Firstly,the best conditions of extracting total flavononids from Netted Melon by single factor and orthogonal test was:ultrasonic power was 60%(250W) ,concentration of ethanol was 90%(V/V),extraction time was 60min ,volume of ethanol was 25mL.Under these conditions,the extraction yield of flavonoids was 0.2247 mg/g,which was 88.43% of the result of soxhlet,while,the time was 25% of soxhlet,from which the work efficiency was greatly improved. Then Prussian blue, Pyrogallol autoxidation, Phenanthroline and DPPH were used to research the antioxidant activity of flavonoid. It shows that flavonoid of Netted Melon can remove DPPH and hydroxyl radical strongly, also it has reducing capacity, but its ability of oxygen radical scavenging is poor.

Antioxidant Properties of Cashew Apple Wine (CAW)

2011 ◽  
Vol 396-398 ◽  
pp. 1645-1651 ◽  
Author(s):  
Qiu Ping Zhong ◽  
Yong Cheng Li
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Scavenging Activity ◽  
Total Antioxidant Activity ◽  
Total Antioxidant ◽  
Reducing Capacity

In this study, total polyphenols content (TPC) and ascorbic acid content (AAC) in CAW were quantified. Total antioxidant activity, reducing capacity, and free radical scavenging activity of CAW were assayed. The TPC and AAC were 160 mg GAE /100ml and 132 mg/100 ml，respectivity. CAW exhibited effective antioxidant activities in the employed in vitro experiments, including total antioxidant activity, reducing capacity, and free radical scavenging activity, which indicates that phenolic compounds and ascorbic acid may play a key role in the antioxidant function of CAW.

scholarly journals The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mariela C Bustos ◽  
Lina Marcela Agudelo-Laverde ◽  
Florencia Mazzobre ◽  
Pilar Buera
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Storage Temperature ◽  
Reducing Power ◽  
Color Changes ◽  
C Storage ◽  
White Cabbage ◽  
The Relationship ◽  
Reducing Capacity

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.

scholarly journals Comparative Analysis of the Antioxidant Activity of Cassia fistula Extracts

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Md. Irshad ◽  
Md. Zafaryab ◽  
Man Singh ◽  
M. Moshahid A. Rizvi
Keyword(s):  
Antioxidant Activity ◽  
Reducing Power ◽  
Antioxidant Potential ◽  
Flavonoid Content ◽  
Cassia Fistula ◽  
Antioxidant Power ◽  
Methanolic Extracts ◽  
Hexane Extracts ◽  
Phenolic And Flavonoid ◽  
Reducing Capacity

Antioxidant potential of various extracts of Cassia fistula was determined by the DPPH, FRAP, Fe3+ reducing power, and hydrogen peroxide scavenging assay. Methanolic extracts of Cassia fistula showed the highest amount of phenolic and flavonoid content and reducing capacity, whereas hexane extracts exhibited the lowest level of reducing capacity. The order of antioxidant activity in Cassia fistula extracts displayed from higher to lower level as methanolic extracts of pulp, methanolic extracts of seed, hexane extracts of pulp, and hexane extracts of seed. The antioxidant potential of Cassia fistula extracts significantly correlated () with the phenolic content of the methanolic extracts. Ascorbic acid taken as control showed highest antioxidant power in the present study.

scholarly journals EFFECT OF PASTEURIZATION ON THE ANTIOXIDANT AND OXIDANT PROPERTIES OF HUMAN MILK

2021 ◽  
Vol 39 ◽  
Author(s):  
Mariane Fioroti Lorençoni ◽  
Racire Sampaio Silva ◽  
Romildo Azevedo Júnior ◽  
Marcio Fronza
Keyword(s):  
Antioxidant Activity ◽  
Human Milk ◽  
Protein Oxidation ◽  
Sulfonic Acid ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Acid Radical ◽  
Significant Difference ◽  
Reducing Capacity

ABSTRACT Objective: To evaluate the effect of pasteurization on antioxidant and oxidant properties of human milk. Methods: 42 samples of milk before and after pasteurisation were used to evaluate the antioxidant activity by the ferric reducing capacity and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical. Lipid peroxidation was estimated by the concentration of malondialdehyde product using the thiobarbituric acid reactive substances assay and by the evaluation of advanced oxidation protein products. Results: No significant difference was observed in fresh human milk and after pasteurization in relation to antioxidant properties determined by the ferric reducing capacity (50.0±3.4% and 48.8±3.0%, respectively) and by scavenging the 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid radical (28.9±1.5% and 31.2±1.3%, respectively). The results of malondialdehyde (62.6±4.1 and 64.3±3.6 µM/mg) and protein oxidation products (59.4±3.4 and 54.2±3.8 µM/L) of fresh and pasteurized milk, respectively, did not exhibited any significant difference. Conclusions: This data showed that human milk has an important antioxidant activity and that the pasteurizing process does not influence the antioxidant capacity, avoiding the peroxidation of breast milk lipids and the formation of advanced protein oxidation products.

scholarly journals A Study on Hydrogen Peroxide Scavenging Activity and Ferric Reducing Ability of Simple Coumarins

2018 ◽  
Vol 2 (6) ◽  
pp. 417 ◽  
Author(s):  
N Prahadeesh ◽  
Maheswaran Sithambaresan ◽  
Umaramani Mathiventhan
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Activities ◽  
Scavenging Activity ◽  
Pyrone Ring ◽  
Antioxidant Power ◽  
Reducing Ability ◽  
Hydroxy Coumarin ◽  
Reducing Capacity

Coumarin compounds are δ-lactones where α-pyrone ring is fused with benzene ring. Coumarins are widely distributed in the plant kingdom as well as they are very important in synthetic organic chemistry. Coumarins have great interest because of their abundance in nature and diverse pharmacological activities including antibacterial, antiviral, antipyretic, and anticoagulant, antioxidant, anti-inflammatory and anticancer. This study focused on synthesizing different simple Coumarins and studying their antioxidant activity. Four simple Coumarins (Coumarin (C1), 4-hydroxy coumarin (C2), 7-hydroxy coumarin (C3) and 7-hydoxy-4-methyl coumarin (C4)) were synthesized by using standard methods and were characterized by using UV, IR, 1H and 13C NMR spectra. Antioxidant activity of the simple Coumarins was studied by using standard FRAP assay and Hydrogen peroxide assay and expressed as FRAP value (mmol Fe2+/g) and IC50 value (mg/dm-3) respectively. Ascorbic acid was used as standard. All synthesized simple Coumarins showed both antioxidant activities. Hydroxyl Coumarins (C2, C3 and C4) showed higher activities in both cases than C1. Among the hydroxyl Coumarins C3 showed highest hydrogen peroxide scavenging activity and Ferric reducing capacity too. Antioxidant power of the tested simple Coumarins in decreasing order was C3, C2, C4 and C1 in both cases. But the hydrogen peroxide scavenging activity and Ferric reducing capacity of the all synthesized simple Coumarins were lower when compared to standard ascorbic acid.

scholarly journals In vitro antioxidant activity of dewberry (Rubus caesius L. var. aquáticus Weihe. & Nees.) leaf extracts

2015 ◽  
Vol 67 (4) ◽  
pp. 1323-1330 ◽  
Author(s):  
Ivona Velickovic ◽  
Slavica Grujic ◽  
Ana Dzamic ◽  
Zoran Krivosej ◽  
Petar Marin
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Leaf Extracts ◽  
Reducing Ability ◽  
Reducing Capacity

In this study, the antioxidant properties and total phenolic and flavonoid contents of Rubus caesius L. var. aqu?ticus Weihe & Nees leaf extracts were examined. The radical scavenging capacity of four leaf extracts (methanol, ethanol, acetone and aqueous) was estimated against 2,2-diphenyl-1-picrylhydrazil (DPPH) and 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) assays. Total antioxidant capacity was tested by ferric reducing ability of plasma (FRAP) and total reducing capacity (TRC) procedures. Total contents of phenols and flavonoids were also determined. Total phenol content in the extracts was determined using Folin-Ciocalteu reagent and amounts ranged between 263.74 for ethanol to 366.27 mg gallic acid (GA)/g for acetone extracts. The amounts of flavonoids varied from 10.73 mg quercetin equivalent (QE)/g for aqueous to 75.83 mg QE/g for acetone extract. The highest antioxidant activity against DPPH and ABTS?+ radicals was that of the acetone extract. Values for FRAP varied between 3.00 ?mol Fe+2/mg for the ethanol extract and 5.31 ?mol Fe+2/mg for the methanol extract. The results obtained for total reducing capacity indicate that the acetone extract has the highest antioxidant potential.

scholarly journals The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Mariela C Bustos ◽  
Lina Marcela Agudelo-Laverde ◽  
Florencia Mazzobre ◽  
Pilar Buera
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Storage Temperature ◽  
Reducing Power ◽  
Color Changes ◽  
C Storage ◽  
White Cabbage ◽  
The Relationship ◽  
Reducing Capacity

Aqueous vegetable extracts from Allium and Brassica families were assayed for antibrowning capacity and related to their anti-radical and reducing power activities. The treatment  of mushrooms and avocado slices, with white cabbage, cauliflower, garlic and scallion extracts, reduced color changes during storage at 4 °C and -18 °C. Storage temperature and the type of extract employed influenced change of color variables. The contribution of polyphenols on measured antioxidant activity of extracts was also discussed. Allium antibrowning properties were closely related to antioxidant capacity, while the Brassica extracts were less effective. Treatment with Allium extracts extended the storage time of frozen and refrigerated mushrooms and avocado slices, in comparison with untreated samples.

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