scholarly journals Efek Fermentasi Laktat pada Kandungan Total polyfenol dan Aktivitas Antioksidan Lengkuas (Alpinia galanga Linn) (Effects of Lactic Fermentation on Total Polyphenol Content and Antioxidant Activity of Galangal (Alpinia galanga Linn))

2017 ◽  
Vol 10 (2) ◽  
pp. 66
Author(s):  
Tezar Ramdhan ◽  
Syarifah Aminah ◽  
Muflihani Yanis ◽  
Anil K. Anal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Functional Materials ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Alpinia Galanga ◽  
Total Polyphenol Content ◽  
Freeze Dryer

<p>Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.</p><p>Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidan</p><p>English Version Abstract</p><p>Galangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.</p><p>Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity</p>

scholarly journals Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

2010 ◽  
Vol 46 (4) ◽  
pp. 651-656 ◽  
Author(s):  
Adriana Bramorski ◽  
Adriana da Rosa Cherem ◽  
Chaiana Paula Marmentini ◽  
Joseane Torresani ◽  
Tatiana Mezadri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Grape Juice ◽  
Morinda Citrifolia ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Treatment And Prevention

The plant Morinda citrifolia L. (noni) has been the focus of many recent studies due to its potential effects on treatment and prevention of several diseases. However, there are few in vivo and in vitro studies concerning its composition and antioxidant capacity. The aim of the present study was to determine the total polyphenol content (TPC) and antioxidant capacity of a juice commercialized as noni juice, but containing grape, blueberry and noni fruits. Commercial noni juice was compared against its separate constituents of blueberry and grape juice. Folin-Ciocalteu and DPPH• methods were used to determine the concentration of total polyphenol content and antioxidant activity, respectively. Commercial noni juice presented higher values of TPC (91.90 mg of gallic acid/100 mL juice) and antioxidant activity (5.85 mmol/L) compared to its 5% diluted constituents. Concentrated blueberry juice presented higher TPC and antioxidant activity than the other juices analyzed. Considering that the blueberry and grape juices account for only 10% in the composition of commercial noni juice, it can be inferred that these two components contribute significantly to the antioxidant activity. Therefore, additional studies are necessary in order to elucidate the contribution of the noni juice as an antioxidant.

scholarly journals Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

Processes ◽  
2019 ◽  
Vol 7 (8) ◽  
pp. 489 ◽  
Author(s):  
Xuan Tien Le ◽  
Vo Luu Lan Vi ◽  
Tran Quoc Toan ◽  
Long Giang Bach ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Concentration ◽  
Dry Weight ◽  
Extraction Process ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Polyphenol Content ◽  
Experimental Conditions ◽  
Total Polyphenol ◽  
Total Polyphenol Content

This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

Effects of Sugar Addition on Total Polyphenol Content and Antioxidant Activity of Frozen and Freeze-Dried Apple Purée

2014 ◽  
Vol 62 (7) ◽  
pp. 1674-1682 ◽  
Author(s):  
Ante Loncaric ◽  
Krunoslav Dugalic ◽  
Ines Mihaljevic ◽  
Lidija Jakobek ◽  
Vlasta Pilizota
Keyword(s):  
Antioxidant Activity ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Freeze Dried ◽  
Sugar Addition ◽  
Apple Puree ◽  
Apple Purée

scholarly journals Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1800
Author(s):  
María Fernanda Montenegro-Landívar ◽  
Paulina Tapia-Quirós ◽  
Xanel Vecino ◽  
Mònica Reig ◽  
César Valderrama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Added Value ◽  
Solvent Ratio ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Mechanical Stirring ◽  
Assisted Extraction ◽  
Gallic Acid Equivalent

Phenolic compounds recovery by mechanical stirring extraction (MSE) was studied from orange and spinach wastes using water as a solvent. The statistical analysis showed that the highest total polyphenol content (TPC) yield was obtained using 15 min, 70 °C, 1:100 (w/v) solid/solvent ratio and pH 4 for orange; and 5 min, 50 °C, 1:50 (w/v) solid/solvent ratio and pH 6 for spinach. Under these conditions, the TPC was 1 mg gallic acid equivalent (GAE) g−1 fresh weight (fw) and 0.8 mg GAE g−1 fw for orange and spinach, respectively. MSE substantially increased the phenolic compounds yields (1-fold for orange and 2-fold for spinach) compared with ultrasound-assisted extraction. Furthermore, the antioxidant activity of orange and spinach extracts was evaluated using DPPH, FRAP and ABTS. The obtained results pointed out that the evaluated orange and spinach residues provided extracts with antioxidant activity (2.27 mg TE g−1 and 0.04 mg TE g−1, respectively).

scholarly journals Variation of Polyphenol Content and Antioxidant Activity in Some Bilberry (Vaccinium myrtillus L.) Populations from Romania

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2557
Author(s):  
Sorin Ciulca ◽  
Gheorghe Roma ◽  
Ersilia Alexa ◽  
Isidora Radulov ◽  
Ileana Cocan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Vaccinium Myrtillus ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Modified Method ◽  
Free Radical Scavenging Assay ◽  
Vaccinium Myrtillus L ◽  
Nutraceutical Properties

Fruits of bilberry (Vaccinium myrtillus L.) are valued mainly for their nutraceutical properties, and are among the fruits with the highest antioxidant activity due to their high content of phenolic compounds. The aim of this research was to assess the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from two regions of Romania over three years. The total polyphenol content was determined according to the Folin–Ciocalteu modified method, while the antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. The Padis and Raul Lung populations registered the highest values of polyphenol content and antioxidant activity, as such the fruits of these bilberry populations could be considered potential sources of antioxidants for direct consumption or for use as ingredients for food products or food supplements. Significant variation of total polyphenol content and antioxidant activity was observed both between populations from the same region and from different regions. The low level of broad sense heritability for total polyphenol content and antioxidant activity associated with the high effects of year, and population–year interaction indicates that the accumulation of polyphenols in bilberry fruits is influenced by changes in environmental conditions.

scholarly journals Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera

2020 ◽  
Vol 7 (3) ◽  
pp. 11-25
Author(s):  
Imen Laib ◽  
Farida Kehal ◽  
Nour Elyakine Haddad ◽  
Taous Boudjemia ◽  
Malika Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aloe Vera ◽  
Total Phenol Content ◽  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Spectrophotometric Methods

AbstractThe aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

scholarly journals Changes of antioxidant activity and active compounds content in selected teas

2020 ◽  
Vol 8 (1) ◽  
pp. 91-97
Author(s):  
Barbara Kolodziej ◽  
Sugier Danuta ◽  
Luchowska Katarzyna
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Ferric Ions ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Tea Infusions ◽  
Anti Oxidant ◽  
Brewing Time

Our study tested 45 tea infusions classified into five groups (white, green, red, black, and other teas) for the content of total polyphenols and flavonoids, as well as antioxidant properties, by the FRAP and DPPH methods. We examined these parameters after prolongation of the brewing time from 10 to 30 min and overnight storage. The results showed that the capacity of the teas to bind free radicals was differentiated and the amount of anti-oxidant compounds depended on their nature. In terms of antioxidant activity and total polyphenol content, the tested tea types were ranked in the following order: white > green > black > red > other teas (yerba mate > rooibos). Our experiment demonstrated a positive correlation between the polyphenol content and antioxidant activity of the analyzed teas. Also, the DPPH antiradical efficiency was comparable to their ability to reduce ferric ions. The extended brewing time had a significant effect on the antioxidant activity of the infusions and the polyphenolic compounds analyzed therein. In contrast, storage of the infusions for 24 h at room temperature changed their antioxidant activity and affected the total polyphenol content.

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