scholarly journals Chemical composition and vasodilator activity of different Alpinia zerumbet leave extracts, a potential source of bioactive flavonoids

2021 ◽  
Author(s):  
Munyck Almeida da Silva ◽  
Lenize C. R. M. de Carvalho ◽  
Cristiane P. Victório ◽  
Dayane Ognibene ◽  
Angela C. Resende ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Extraction Condition ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Vasodilator Effect ◽  
Potential Source ◽  
Vasodilator Activity ◽  
Flavonoid Composition ◽  
Hydroethanolic Extract ◽  
Alpinia Zerumbet

Abstract A polyphenol-rich extract with an expressive vasodilator effect was obtained from fresh leaves of Alpinia zerumbet (AZ), a medicinal plant. The vasodilator effects of AZ obtained from different extraction conditions were studied in perfused mesenteric vascular bed, and total polyphenol content (TPC) was determined for all samples. Chemical composition of AZ was analyzed by UHPLC/ESI-QTOF-MS, and a list of putative compounds was obtained by a molecular network. Briefly, results obtained indicate a 50% hydroethanolic extract from fresh leaves (AZE4) as the best extraction condition, presenting the greatest vasodilator effect (ED 50 = 7.1 µg ± 1.73) and TPC (16.30 mg GAE/g ± 0.44). Flavonoids were detected as main constituents and alpinetin, kaempferol-3-O-glucuronide, (-)- epicatechin and pinocembrin were identified as major compounds. The last effective extraction condition was 50% hydroethanolic extract from dried leaves without heating, which showed the smallest vasodilator response (ED 50 = 29.1 µg ± 4.3) and TPC (6.35 mg GAE/g ± 0.08), reinforcing the use of fresh leaves and heating step to improve extracts performance. The vasodilator effect and the main flavonoid composition of AZE4 provide experimental support for the indication of this extract as a potential source of bioactive flavonoids for the treatment of cardiovascular diseases.

Chemical composition and vasodilator activity of different Alpinia zerumbet leaf extracts, a potential source of bioactive flavonoids

2021 ◽  
Author(s):  
Munyck A. da Silva ◽  
Lenize C. R. M. de Carvalho ◽  
Cristiane P. Victório ◽  
Dayane T. Ognibene ◽  
Angela C. Resende ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Leaf Extracts ◽  
Potential Source ◽  
Vasodilator Activity ◽  
Alpinia Zerumbet

scholarly journals OPTIMIZATION OF CONDITIONS OF EXTRACTION PROCESS FROM COFFEE CHERRY PULP (CASCARA) AND APPLICATION TO DRINKING WATER PRODUCTS WITH ANTIOXIDANT ACTIVITY

2019 ◽  
Vol 57 (3B) ◽  
pp. 26
Author(s):  
Phuong Mai Nguyen Do ◽  
Quynh Thi Truc Hoang ◽  
Anh Thi Hong Le
Keyword(s):  
Drinking Water ◽  
Extraction Process ◽  
Test Method ◽  
Consumer Acceptance ◽  
Acceptance Test ◽  
Extraction Condition ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Citric Acid Content

The paper studied on the optimization of extraction condition of total polyphenols and flavonoids from dried coffee cherry pulp (Cascara) by response surface methodology. The effect of extraction conditions such as solvent (water)-to-material ratio (X1); temperature (X2) and time (X3) were studied. The results showed that the best combination of extraction conditions for dried coffee cherry pulp was at 1: 40.77 solid- sovent ration, 71.59oC and 48.39min. At optimal extraction conditions, total polyphenol content achieved 23.816 mgGAE/g and total flavonoid 11.365 mgQE/g of dry basis.Applying the optimization conditions of extraction process to drinking water products from coffee cherry pulps and implementing sensory methods according to the ranking test method to determine the mixing formula. Results obtained syrup ratio 90bx, citric acid content is 0.01%. According to the consumer acceptance test, the final product of this research was rated 4.7 on a scale of 7, the studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers. Our research results indicated potential of using dried coffee cherry pulp (Cascara) as promisisng resources for extracting natural antioxidants.Key words: coffee cherry pulp, Cascara, polyphenol, flavonoid…

scholarly journals Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1481
Author(s):  
Fernanda V. Matta ◽  
Jia Xiong ◽  
Mary Ann Lila ◽  
Neil I. Ward ◽  
Mónica Felipe-Sotelo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Composition Analysis ◽  
Polyphenol Content ◽  
Migration Activity ◽  
Total Polyphenol ◽  
Oligomeric Proanthocyanidins ◽  
Human Fibroblast Cells ◽  
Bioactive Properties ◽  
Calcium Magnesium ◽  
Total Concentrations

Chemical composition analysis of açaí extracts revealed higher levels of total polyphenol content in purple açaí samples for both commercial (4.3–44.7 gallic acid equivalents mg/g) and non-commercial samples (30.2–42.0 mg/g) compared to white (8.2–11.9 mg/g) and oil samples (0.8–4.6 mg/g). The major anthocyanin compounds found in purple açaí samples were cyanidin-3-glucoside and cyanidin-3-rutinoside with total concentrations in the range of 3.6–14.3 cyanidin-3-glucoside equivalents mg/g. The oligomeric proanthocyanidins were quantified in the range of 1.5–6.1 procyanidin B1 equivalents mg/g. Moreover, açaí presented significant levels of calcium, magnesium, manganese, iron, zinc and copper, essential minor and trace elements, in comparison with other berries. All of the açaí extracts at 50 μg/mL potently inhibited the release of reactive oxygen species in lipopolysaccharide-stimulated RAW 264.7 murine macrophage cells, but none inhibited the release of nitric oxide. Furthermore, all the açaí samples demonstrated potential as wound healing agents due to the high levels of migration activity in human fibroblast cells.

scholarly journals Variation in minerals, polyphenolics and antioxidant activity of pulp, seed and almond of different Ziziphus species grown in Morocco

2020 ◽  
Vol 23 ◽  
Author(s):  
Ezzouhra El Maaiden ◽  
Youssef El Kharrassi ◽  
Mouna Lamaoui ◽  
Larbi Allai ◽  
Abdel Khalid Essamadi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Functional Food ◽  
Fruit Pulp ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Polyphenolic Content ◽  
Iron And Zinc ◽  
Potassium Magnesium

Abstract Vegetables from the genus Ziziphus (Rhamnaceae) have been identified as one of the main dietary antioxidants, especially phenolic compounds. However, their chemical composition varies according to the specie or the part of the plant. Mineral composition (potassium, magnesium, calcium, sodium, iron, and zinc), polyphenolic content (Flavan-3-ol, Proanthocyanidin, total polyphenol content) and antioxidant capacity (DPPH, ABTS, and ORAC Assay) in four different matrices (whole fruit, pulp, seed and almond) of Ziziphus (Z. Lotus and Z. Spina Christi) commonly grown in Morocco were investigated. As a result, minerals, polyphenolic contents and antioxidant capacity fluctuated significantly (p ≤ 0.05) between different matrices and Ziziphus species analyzed. Seeds displayed a significantly higher mineral level, polyphenolic content and antioxidant capacity in comparison to whole fruit, pulp and almond. Among species, Z. spina-christi have a significantly higher content of mineral, phenolics and antioxidant activity. These results suggest that the mineral level, polyphenolic content and antioxidant capacity vary considerably depending on the Ziziphus species and part of the plant analyzed. Furthermore, Z. spina-christi seeds presented properties desirable for use in functional food.

scholarly journals Total Polyphenol Distribution and Extraction of Polyphenols from White Peel of Pomelo 

2021 ◽  
Vol 31 (1) ◽  
pp. 57-61
Keyword(s):  
Dry Matter ◽  
Extraction Condition ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extraction ◽  
Extraction Solvent ◽  
Total Polyphenol Content ◽  
Hydrolysis Temperature ◽  
Polyphenol Extraction

Pomel has many polyphenol contents, the antioxidant compound group has many health benefits This study was conducted to investigate the distribution of total polyphenols in pomelo and the extraction condition of polyphenol, naringin, antioxidant capacity (DPPH) from the white peel of pomelo. The results of the study showed the fruit flesh had the highest percentage of weight at 48.6%; followed by the white peel accounting for 25.20%, the green peel accounted for 18.70% and the flesh membrane accounted for 7.5%. However, the distribution of mass and the distribution of total polyphenols is different; Specifically, the white peel accounted for a percentage of total polyphenols of 40.32%, the green peel accounted for 25.21%, the flesh accounted for 22.39% and the flesh membrane accounted for 12.15%. The white peel (a by-product of pomelo processing) selected as a polyphenol extraction material. The results also showed that the percentage of Pectinex Ultra SP-L supplementation, hydrolysis temperature and extraction time had a statistically significant effect (p <0.05) on the total polyphenol content, naringin content and antioxidation capacity. Using 50% ethanol extraction solvent with assisted enzyme; in which, the enzyme rate added 1%; hydrolyzed at 50 ℃ for 1 hour for the extract with the highest total polyphenol content, DPPH oxidation resistance, and highest naringin content of 19.48 mg GAE / g dry matter, 1.79 mg AAE / g dry matter and 5.85 mg NE / g dry matter.

Assessment of Antimicrobial Activity and total Polyphenol Content of Rosa multiflora and Rosa wichuraiana

2019 ◽  
Vol 10 (04) ◽  
pp. 646-650
Author(s):  
Hyeusoo Kim ◽  
Kyeong Won Yun
Keyword(s):  
Antimicrobial Activity ◽  
Ethyl Acetate ◽  
Antimicrobial Agents ◽  
Ethyl Acetate Fraction ◽  
Rosa Multiflora ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Water Fraction ◽  
Total Polyphenol Content ◽  
Rosa Species

The fruit of Rosa multiflora has been used as traditional herbal medicine in Asian countries. The present investigation was undertaken to study the antimicrobial activity and total polyphenol content of hexane, ether, ethyl acetate, water fraction of methanol extract of fruit and flower from Rosa multiflora and Rosa wichuraiana. Antimicrobial activity of the mentioned fractions against 3 gram-positive and 4 gram-negative bacteria using disk diffussion method. The measurement of minimal inhibition concentration (MIC) showed that the ethyl acetate fraction of the two Rosa species is the most effective against the tested bacteria. The total polyphenol content of ethyl acetate fraction of the two Rosa species is higher than the other fractions. The results indicate the antimicrobial activity was related with the total polyphenol content and the fruit and flower of the two Rosa species can be considered as a natural source of antimicrobial agents.

Сrude Plant Extracts Mediated Polyphenol Oxidation Reactions in the Presence of 3-Methyl-2-Benzothiazolinone Hydrazone for the Determination of Total Polyphenol Content in Beverages

2018 ◽  
Vol 15 (1) ◽  
pp. 11-20 ◽  
Author(s):  
Maria A. Morosanova ◽  
Anton S. Fedorov ◽  
Elena I. Morosanova
Keyword(s):  
Hydrogen Peroxide ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Crude Extract ◽  
Reaction Rates ◽  
Green Bean ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content

Background: The consumption of antioxidants, including phenolic compounds, is considered important for preventing the oxidative damage diseases and ageing. The total polyphenol content (TPC) is the parameter used to estimate the quality of plant-derived products. Methods: Phenol oxidase activity of green bean (Phaseolus vulgaris) crude extract (in the presence of hydrogen peroxide) and banana (Musa sp.) pulp crude extract has been studied spectrophotometrically using catechol, gallic acid, caffeic acid, ferulic acid, and quercetin as substrates. All studied compounds have been oxidized in the presence of green bean crude extract and hydrogen peroxide; all studied compounds except ferulic acid have been oxidized in the presence of banana pulp crude extract. Michaelis constants (Km) and maximum reaction rates (Vmax) have been determined for oxidation in the presence of green bean crude extract and hydrogen peroxide (Km are 3.8×10-4 M, 1.6×10-3 M, 2.2×10-4 M, 2.3×10-4 M, 1.4×10-4 M and Vmax are 0.046 min-1, 0.102 min-1, 0.185 min-1, 0.053 min-1, 0.041 min-1 for catechol, gallic acid, caffeic acid, ferulic acid, and quercetin, respectively) and for oxidation in the presence of banana pulp crude extract (Km are 1.6×10-3 M, 3.8×10-3 M, 2.2×10-3 M, 4.2×10-4 M and Vmax are 0.058 min-1, 0.025 min-1, 0.027 min-1, 0.015 min-1 for catechol, gallic acid, caffeic acid, and quercetin, respectively). The influence of 3-methyl-2-benzothiazolinone hydrazone (MBTH) on the oxidation reactions kinetics has been studied: Michaelis constants values decrease and maximum reaction rates increase, which contributes to the increase in sensitivity of the determination. Results: Kinetic procedures of Total Polyphenol Content (TPC) determination using crude plants extracts in the presence of MBTH have been proposed (time of analysis is 1 min). For gallic acid (used as a standard for TPC determination) detection limit is 5.3×10-5 M, quantitation limit is 1.8×10-4 M, and linear range is 1.8×10-4 - 1.3×10-3 M for green bean crude extract; detection limit is 2.9×10-5 M, quantitation limit is 9.5×10-5 M, and linear range is 9.5×10-5 - 2.4×10-3 M for banana pulp crude extract. Proposed procedures are characterized by higher interference thresholds for sulfites, ascorbic acid, and citric acid compared to pure enzymes (horseradish peroxidase and mushroom tyrosinase) in the same conditions. Compared with standard Folin-Ciocalteu (FC) method the procedures described in this work are also characterized by less interference and more rapid determination. Conclusion: The procedures have been applied to TPC determination in tea, coffee, and wine samples. The results agree with the FC method for tea and coffee samples and are lower for wine samples, probably, due to sulfites interference.

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