scholarly journals Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

2021 ◽  
pp. 262-270
Author(s):  
Anton Tabakaev ◽  
Oksana Tabakaeva ◽  
Piekoszewski Wojciech ◽  
Tatyana Kalenik ◽  
Valery Poznyakovsky
Keyword(s):  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenol ◽  
Total Phenol Content ◽  
The Sea Of Japan ◽  
Northern Coast ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Edible Seaweed

Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan. Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity. Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging. Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.

scholarly journals Assessment of Nutritional And Free Radical Scavenging Activity of Selected Genotypes of Cordia Myxa L.: A Potential Underutilized Fruit Crop of Indian Arid Zone

2021 ◽  
Author(s):  
Purkha Ram Meghwal ◽  
Dalpat Singh ◽  
Saurabh Swami ◽  
Akath Singh
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenol ◽  
Free Radical Scavenging Activity ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Cordia Myxa

Abstract Cordia myxa is one of the important underutilized fruit plants suitable for arid and semi-arid regions of India having potential for commercial exploitation in vegetable and pickle industry. Fruits of four improved genotypes of Cordia myxa were analyzed for nutritional value, total phenol content and free radical scavenging activity. Acetone extracts from dried fruit samples were prepared to determine total phenol content and free radical scavenging activity using DPPH essay. The fruits harvested at 20 or 30 days after fruit set recorded higher crude fibre and crude protein as compared to at full ripening stage. The total phenol content was found highest in fruits harvested earliest irrespective of genotypes. The correlation coefficient between total phenol content and free radical scavenging activity of fruit extract was found positive and significant. The results suggest that the fruits of Cordia myxa should be harvested at 20 to 30 days after fruit set to get maximum benefits of its anti-oxidant and other nutritional properties.

scholarly journals Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

2020 ◽  
Vol 10 (10) ◽  
pp. 3444
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Maria Liouni ◽  
Antony C. Calokerinos ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Color Intensity

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.

Antioxidant Capacity and Polyphenolic Content of Eucommia Ulmoides Oliv Leaf Extract

2011 ◽  
Vol 396-398 ◽  
pp. 1349-1352
Author(s):  
Jian Hui Wang ◽  
Dong Min Liu ◽  
Yong Le Liu ◽  
Chi Ling Li ◽  
Yuan Yuan Cheng ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Dpph Method

This study was designed to determine the polyphenolic contents of Eucommia ulmoicles Oliv leaf extracts and evaluate their antioxidant activities in vitro. All the extracts were evaluated for their radical scavenging activity by the DPPH method and their oxidative-retarding efficiency in vegetable oils. It was observed that the highest values were found in 70% MeOH extracts for total phenolic content as gallic acid. A good correlation between antioxidant activity and total phenol content in the extracts was found. The extraction yield, total phenol content and radical scavenging activity were increased and peroxide formation in vegetable oils were decreased with the graded solvent concentration of MeOH. The phenolic compound yield ranged from 2.45 to 11.35% and the total phenol content increased from 34.51 mg/g to 47.68 mg/g. DPPH scavenging activity increased from 56.32% to 90.37% as MeOH concentration increased. Compared to the control (70.45 meq/kg), 70% MeOH fraction with 47.68 mg/g phenolic compounds shows much stronger antioxidant ability (30.12 meq/kg) in vegetable oil system.

scholarly journals Antioxidative Properties of White and Red Flowered Agathi (Sesbania grandiflora) Tea and Tea Extracts

2018 ◽  
Vol 16 (11) ◽  
pp. 831-839
Author(s):  
Wijitra LIAOTRAKOON ◽  
Vachiraya LIAOTRAKOON
Keyword(s):  
Antioxidative Activity ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Time Interval ◽  
Phenol Content ◽  
White Variety ◽  
Antioxidant Power ◽  
Sesbania Grandiflora

The study aimed to examine the effect of agathi (Sesbania grandiflora) variety (i.e. red and white flower varieties), flower with and without pollen, and infusion times on the total phenol and tannin contents, and antioxidative activity (DPPH free radical scavenging and ferric reducing antioxidant power; FRAP) of agathi teas. The total phenol content, DPPH, and FRAP of the red flower agathi in form of dried tea were higher than those of the white variety (p < 0.05). The total phenol content of red and white flowered agathi teas were remained about 77 and 55 %, respectively (as dry basis weight) compared to the fresh flower agathi. In addition, the antioxidative activity of the agathi tea extracts significantly increased with increasing infusion time. The DPPH and FRAP of the tea extracts of flower agathi with pollen were slightly higher than those of the flower agathi without pollen tea extracts. After infusion the agathi tea with hot water (95 °C) for 10 min (time interval of 2 min), total phenol content, DPPH, FRAP, and tannin content of the red flowered agathi with pollen were the highest among all flower agathi teas (p < 0.05). Therefore, the agathi tea should be infused at 95 °C for 10 min to gain more bioactive compounds. The results indicated that the red flowered agathi tea had efficient antioxidative activity that they could be used as a potential source of natural antioxidants.

scholarly journals Effect of drying condition on physicochemical and antioxidant properties of dried Moringa leaf powder

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 165-171
Author(s):  
A. Razzak ◽  
K.R. Roy ◽  
U. Sadia ◽  
H. Mominul ◽  
T. Suvro ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenol ◽  
Nutrient Loss ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Drying Temperature ◽  
Different Temperatures

Profile of physicochemical and antioxidant activity of dried Moringa leaves from Bangladesh are presented. Moringa is beneficial for health because it has a lot of nutritional and medicinal values. The leaves were collected and washed with distilled water at different temperatures in an oven dryer, and then the fine powder is taken as a sample by grinding and sieving method. This research was done to compare the changes in physicochemical and antioxidant elements at different temperatures (60°C, 70°C and 80°C) and to find the right temperature at which the nutrient loss will be the lowest. This study showed that as the drying temperature changed, so did the nutrient component of Moringa leaves. Physicochemical parameters (moisture, ash, protein, carbohydrate, fat, color) and antioxidant activity (Total phenol content, DPPH free radical scavenging activity, vitamin C, and ß-carotene) were extracted using a variety of methods. The protein content, carbohydrate content was estimated by the Kjeldahl and phenol sulfuric acid method respectively. Total phenol content (38.30 mg/100g), DPPH (77.79%), and ßcarotene (22.71mg/100g) were measured by the spectrophotometric method. And the colorimeter instrument is used for determining the optical properties. It can be seen that the moisture, ash, protein, carbohydrate, Total phenol content, Vitamin C, DPPH free radical scavenging activity, ß-carotene contents decrease significantly with increasing drying temperature, whereas fat content increases. At 60°C drying temperature the nutrient loss was lowest compared to 70°C and 80°C drying temperature, so it can be concluded that 60°C is the most suitable temperature for drying Moringa leaves.

scholarly journals Strawberry jams: influence of different pectins on colour and textural properties

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 20-28 ◽  
Author(s):  
M. Kopjar ◽  
V. Piližota ◽  
N.N. Tiban ◽  
D. Šubarić ◽  
J. Babić ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Textural Properties ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Phenol Content ◽  
Quality Properties ◽  
Texture Parameters ◽  
Important Quality

Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose and aspartame or fructose syrup and aspartame. The highest anthocyanin content and total phenol content were detected in strawberry jam samples prepared with low methoxy amidated pectin. During storage, after 4 and 6 weeks at both storage temperatures, room temperature and 4°C, anthocyanin content and total phenol content decreased. Also, free radical scavenging activity decreased during storage. As far as the texture parameters are concerned, namely firmness, consistency and cohesiveness, the highest values were found in strawberry jam samples prepared with high methoxyl pectin.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

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