scholarly journals A Comparative Analysis of Antimicrobial and Antioxidant Activity between Green Tea, Green Coffee, Pine Apple and Lemon Juice

2019 ◽  
Vol 8 (11) ◽  
pp. 1531-1545
Author(s):  
Jagriti Singh ◽  
Satyam Khanna ◽  
Vinay Dwivedi ◽  
Srinath Pandey ◽  
Prashant Ankur Jain ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Comparative Analysis ◽  
Green Tea ◽  
Lemon Juice ◽  
Green Coffee ◽  
Antimicrobial And Antioxidant Activity

scholarly journals Green coffee VS dietary supplements: A comparative analysis of bioactive compounds and antioxidant activity

2021 ◽  
pp. 112377
Author(s):  
Justyna Brzezicha ◽  
Daria Błażejewicz ◽  
Joanna Brzezińska ◽  
Małgorzata Grembecka
Keyword(s):  
Antioxidant Activity ◽  
Comparative Analysis ◽  
Dietary Supplements ◽  
Bioactive Compounds ◽  
Green Coffee

scholarly journals Comparative Analysis of the Chemical Composition, Antimicrobial and Antioxidant Activity of Essential Oils of Spices Used in the Food Industry in Brazil

2020 ◽  
Author(s):  
Amanda Mara Teles ◽  
Adenilde Nascimento Mouchreck ◽  
Gustavo Oliveira Everton ◽  
Ana Lucia Abreu-Silva ◽  
Kátia da Silva Calabrese ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Comparative Analysis ◽  
Chemical Composition ◽  
Essential Oils ◽  
Food Industry ◽  
Antimicrobial And Antioxidant Activity

In vitro Antimicrobial and Antioxidant Activity of Extracts from Six Chemotypes of Medicinal Cannabis

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
A Frankova ◽  
A Janatova ◽  
J Tauchen ◽  
L Kokoska
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Cannabis ◽  
Antimicrobial And Antioxidant Activity

Physiochemical Characteristics and Antioxidant Activity of Jellies Added with Green Tea Woojeon

2018 ◽  
Vol 24 (2) ◽  
pp. 69-75
Author(s):  
Hyeon Jae Yoo ◽  
◽  
Ha Sook Chung ◽  
Keyword(s):  
Antioxidant Activity ◽  
Green Tea

Ginger (Zingiber Officinale) Decreases Antioxidant Activity of Black and Green Tea

2019 ◽  
Vol 14 (5) ◽  
pp. 386-390
Author(s):  
Javad Aliakbarlu ◽  
Surur K. Sadaghiani ◽  
Shadieh Mohammadi
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Zingiber Officinale

Evaluation of antioxidant and antimicrobial activity of Ziziphora ‎clinopodiodes essential oil eluted at different times

2020 ◽  
Vol 16 ◽  
Author(s):  
Mojgan Alizadeh ◽  
Akram Arianfar ◽  
Ameneh Mohammadi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Activities ◽  
Positive Control ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Citronellic Acid ◽  
Antimicrobial And Antioxidant Activity

Objective: Ziziphora clinopodioides is an edible medicinal plant belongs to the Labiatae family that widespread all over Iran. It used as culinary and also in cold and cough treatments in Iran. The aim of present work was to evaluate the effect of different timeframes during the hydrodistillation on essential oil composition, antimicrobial and antioxidant activity. Materials and Methods: The essential oil of Z. clinopodiodes was extracted via hydrodistillation with Clevenger apparatus. The fractions of essential oil were captured at 6 times from the beginning of the distillation: (10, 20, 60, 120, 180 and 240 min). The fractions of essential oil were analyzed by GC/MS and their antibacterial, antifungal and antioxidant activities were studied by Disk - well diffusion and DPPH methods respectively. Results: Six distillation times and whole essential oil were captured during the hydrodistillation. Essential oil yield dropped off significantly during distillation progressed (1.0% for 10 min and 0.025 for 240 min). 1,8 Cineol, Isomenthone, Pulegone, Piperitenone and Citronellic acid were major compounds in fractions and they were affected by distillation times. Pulegone was major compound in all of essential oils. In antioxidant activity assay, whole essential oil was stronger than was stronger than positive control and fractions of essential oil, because of higher levels of Isomenthone, Piperitenone and Citronellic acid. Strongest antimicrobial activity against S. aureus, E. coli and C. albicans was observed from 10 min fraction. Conclusion: Our results indicated that distillation time can create essential oils with specific properties and we can achieve to more efficient essential oil in short times.

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