scholarly journals ANTIOXIDANT POTENTIAL OF TOMATOES FROM SEEDS TO ENG PRODUCT (OVERVIEW)

2017 ◽  
pp. 51-59
Author(s):  
Maria Danilova ◽  
Maria Danilova ◽  
Lyubov Skrypnik ◽  
Lyubov Skrypnik ◽  
Begona Leon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Plant Stress ◽  
Storage Period ◽  
Biological Properties ◽  
Biologically Active ◽  
Antioxidant Compounds ◽  
Agricultural Technologies ◽  
Waste Products ◽  
Processing Technologies ◽  
High Antioxidant Activity

Tomatoes are reported to be the most consumed and processed food in the world. The correlation has been specified between the tomato food consumption expansion and reduction in the risk of certain diseases, including cancer. Researchers from across the globe concentrate on tomato and processing technologies to ensure preservation of its physical, chemical and biological properties. A range of researches have been held to analyze capacities to use tomato components known for high antioxidant activity as potential biologically active compounds. Commonly, such studies concentrate on ripen red tomatoes, though works may be defined that studied green, yellow and orange fruits. There is evidence on correlation between qualitative and quantitative fruit properties and agricultural technologies and tomato varieties used. Bio-fertilizers consisting of microorganisms, defining the plant microbiome, favorably work on quality improvement of agrocultural plants, including tomatoes. Limited irrigation, illumination and other conditions that cause internal plant stress and provoke numerous protective reactions result in mixed findings, where the yield depends on other factors (grade, climate, fertilizers, etc.). Tomato derived products are rich in antioxidant substances the same as waste products. A variety of works focused to study processing techniques and their impact on the tomato quality characteristics. Traditionally, thermal effect decreases the activity of various antioxidant compounds, but makes them more digestible when consumed. The UV exposure used for long to inhibit pathogens on surface of fruits and berries, that cause the spoilage during the storage period, showed its potential to increase the antioxidant activity of fruit and vegetable products as they ripen

scholarly journals Isobornylchalcones as Scaffold for the Synthesis of Diarylpyrazolines with Antioxidant Activity

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3579
Author(s):  
Svetlana A. Popova ◽  
Evgenia V. Pavlova ◽  
Oksana G. Shevchenko ◽  
Irina Yu. Chukicheva ◽  
Aleksandr V. Kutchin
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Biological Properties ◽  
High Reactivity ◽  
Biologically Active ◽  
Brain Lipids ◽  
Wide Range ◽  
Privileged Structure ◽  
Vitro Model

The pyrazoline ring is defined as a “privileged structure” in medicinal chemistry. A variety of pharmacological properties of pyrazolines is associated with the nature and position of various substituents, which is especially evident in diarylpyrazolines. Compounds with a chalcone fragment show a wide range of biological properties as well as high reactivity which is primarily due to the presence of an α, β-unsaturated carbonyl system. At the same time, bicyclic monoterpenoids deserve special attention as a source of a key structural block or as one of the pharmacophore components of biologically active molecules. A series of new diarylpyrazoline derivatives based on isobornylchalcones with different substitutes (MeO, Hal, NO2, N(Me)2) was synthesized. Antioxidant properties of the obtained compounds were comparatively evaluated using in vitro model Fe2+/ascorbate-initiated lipid peroxidation in the substrate containing brain lipids of laboratory mice. It was demonstrated that the combination of the electron-donating group in the para-position of ring B and OH-group in the ring A in the structure of chalcone fragment provides significant antioxidant activity of synthesized diarylpyrazoline derivatives.

scholarly journals Spelt (Triticum aestivum ssp. Spelta)– from Field to Cosmetics

2017 ◽  
Vol 9 (5) ◽  
Author(s):  
Georgieva-Krasteva L. ◽  
Hristova I. ◽  
Mihaylova D. ◽  
Dobreva K.
Keyword(s):  
Antioxidant Activity ◽  
Triticum Aestivum ◽  
Skin Penetration ◽  
Biologically Active ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Physicochemical Stability ◽  
Pleasant Odor ◽  
Promising Source ◽  
Active Substances

Plants have been intensively used as sources of biologically active compounds. Recently, the attention was directed to spelt (Triticum aestivum ssp. spelta) as a promising source of antioxidant compounds. In the present study, the antioxidant activity and total phenolic content of Triticum spelta glycerin extracts were determined. Three different extraction techniques were performed – conventional, microwave- and ultrasound- assisted extractions. Best polyphenol content and antioxidant activity were resulted when heat reflux extraction was applied. Moreover, nourishing and regenerating cream (NRC) formulation was prepared by incorporating 1 % glycerin spelt extract. The physicochemical stability of this formulation was assessed as well as sensory and skin penetration caracteristics.The cosmetic preparation exhibited good emulsion and colour stability at all temperature tested (-10 °C; 25 °C and 40 °C) during 90 days. 85 % of volunteers assessed the skin penetration of NRC as good. The same percentage claimed pleasant odor caracteristic after application on skin. Based on these results it can be concluded that spelt is a promissing source of biologically active substances with various applications.

scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

Resazurin Method for Evaluation of Bioactive Compounds from Cranberry Extracts Using the Metabolic Activity of a ΔSOD1 Mutant of Saccharomyces cerevisiae Yeast Under Severe Osmotic Stress

2020 ◽  
Vol 103 (2) ◽  
pp. 422-427
Author(s):  
Agata Święciło ◽  
Kamila Rybczyńska-Tkaczyk
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Growth Parameters ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Biological Properties ◽  
Biologically Active ◽  
Antioxidant Compounds ◽  
Alcohol Water

Abstract Background: In addition to nutrients, plant raw materials for food production should also contain substances with beneficial biological properties, which unquestionably include antioxidant compounds. Among the numerous methods of determining the antioxidant properties of samples of plant material, biological methods that provide information about not only the in vivo antioxidant potential of samples but also their metabolism and bioavailability are increasingly valued. Objective: The aim of the study was to assess the antioxidant properties of extracts from large cranberry (Vaccinium macrocarpon) obtained from different producers. Methods: Biologically active compounds were extracted from cranberry fruits using water alone and ethyl alcohol–water in proportions of 1+1 and 4+1 (v/v) as solvents. The following were determined in the extracts: content of phenolic compounds and anthocyanins, total antioxidant capacity based on reduction of the ABTS+• [2,20-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)] radical cation, and antioxidant properties as reflected by the growth of a Saccharomyces cerevisiae Δsod1 mutant in a liquid hypertonic environment. The growth parameters of this Δsod1 mutant, monitored by a method exploiting a color reaction with resazurin, reflected the antioxidant properties of the extracts. Results: The ethanol–water cranberry extracts showed higher content of polyphenols, anthocyanins, and total antioxidants expressed as Trolox equivalent, determined on the basis of ABTS+• reduction. Conclusions: The antioxidant properties determined by the bioassay did not respond strongly to the data obtained in the in vitro chemical and biochemical assays, because they were more closely associated with the batch of fruit than with the type of solvent used to extract phytochemicals.

Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand

2020 ◽  
Vol 901 ◽  
pp. 3-9
Author(s):  
Sirirat Panich
Keyword(s):  
Antioxidant Activity ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Dehydration Process ◽  
Total Phenolic Compounds ◽  
Fruit And Vegetable ◽  
Total Polyphenols ◽  
Total Phenolic Compound

Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

scholarly journals Biotic and Abiotic Factors Affecting the Content of the Chosen Antioxidant Compounds in Vegetables

2012 ◽  
Vol 76 (1) ◽  
pp. 55-78 ◽  
Author(s):  
Anita Biesiada ◽  
Anna Tomczak
Keyword(s):  
Defense Mechanisms ◽  
Abiotic Factors ◽  
Antioxidant Properties ◽  
Mechanical Damage ◽  
Biologically Active ◽  
Antioxidant Compounds ◽  
Factors Affecting ◽  
Large Group ◽  
Biotic And Abiotic Factors ◽  
High Antioxidant Activity

Biotic and Abiotic Factors Affecting the Content of the Chosen Antioxidant Compounds in VegetablesVegetables are a rich source of biologically active substances, which support the body's defense mechanisms. A large group of these substances are compounds with antioxidant properties. Apart from vitamins (A, C and E), tocopherols, carotenoids, glutathiones and thiocyanates, polyphenols are also classified as the compounds of antioxidant properties being found in plants. They include: phenolic acids, flavonoids and hydroxycinnamic acid and among them a large group of anthocyanins. These compounds inhibit DNA damage in cancer cells, induce the production of insulin in the pancreas and protect the human brain from aging. They have also high antioxidant activity, which determines the defense mechanisms of plants under stress, such as temperature varia-tions, UV radiation, attacks by pests and mechanical damage. Their content may vary among individual plants of the same species, which is associated with a number of internal and external conditions, such as genetic factors, environmental and agronomic. The contents of anthocyanins determines plant species, botanical variety and breeding and biological processes associated with ontogenesis. Also climatic and soil factors, the factors influencing the content of antioxidants and agronomic factors such as method, place and date of planting, fertilizing, mulching, salinity may contribute to the formation of stress conditions during plant growth and increase the content of antioxidants in plants. This review focused on the content, composition, and antioxidant capacity of vegetables.

scholarly journals SYNERGISM TEST OF DATE (PHOENIX DACTYLIFERA L.) AND RAW TEMPE ON ANTIOXIDANT ACTIVITY

2021 ◽  
Vol 4 (IAHSC) ◽  
pp. 127-137
Author(s):  
Intan Kurnia Putri ◽  
Aynna Sufana Rani
Keyword(s):  
Antioxidant Activity ◽  
Synergistic Effect ◽  
Phoenix Dactylifera ◽  
Test Methods ◽  
Test Method ◽  
Antioxidant Compounds ◽  
Prospective Data ◽  
Phoenix Dactylifera L ◽  
Total Antioxidant ◽  
High Antioxidant Activity

Introduction: Dates and tempeh are foods that both contain antioxidant compounds. Antioxidant compounds such as flavonoids and isoflavones are known to be found in dates and tempeh. This study was conducted to see how much antioxidant activity contained in dates and tempeh and how the effect of dates and tempeh consumed simultaneously on the increase in total antioxidant activity. Method: This study uses a direct experimental design with prospective data collection. The selected samples were dates with the type of sukkari and tempeh wrapped in plastic. Data processing was carried out using a simple linear regression statistical method. Results: The DPPH test method with UV-Visible Spectrophotometry  instrument  showed the results  of  the % inhibition value of dates fruit of 39.99% and tempeh of 24.52%. Testing the synergistic effect using 7 treatments showed that the treatment with a ratio of 50:50 had a higher % inhibition value than the other treatments, which showed that consuming dates and tempeh in a ratio of 50:50 could provide a synergistic effect on antioxidant activity. Conclusion The results obtained indicate that both samples, both dates and tempeh have high antioxidant activity, consuming both simultaneously can increase antioxidant activity. So it can be concluded that there is an effect on the synergistic effect of antioxidant activity of dates and tempeh which are consumed simultaneously. It is recommended to conduct research on the antioxidant activity of dates and tempeh using other test methods, and further research on the formulation of the preparation or clinical trials using mice.

scholarly journals ISOLATION OF ANTIOXIDANT COMPOUNDS OF METHANOL EXTRACT OF NUTMEG LEAVES (Myristica fragrans Houtt)

2017 ◽  
Vol 17 (1) ◽  
pp. 49
Author(s):  
Nurmilasari Nurmilasari ◽  
Binawati Ginting ◽  
Hira Helwati
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Chloroform Extract ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Antioxidant Assay ◽  
Myristica Fragrans ◽  
Ic50 Value ◽  
High Antioxidant Activity ◽  
Myristica Fragrans Houtt

Abstract.The antioxidant activity from methanol extract of nutmeg leaves (Myristica fragrans Houtt) was performed using 2,2-diphenyl-1-picrylhydrazil (DPPH). Antioxidant assay using DPPH of the methanol extract at a concentration of 25 ppm, 50 ppm and 100 ppm, showed high antioxidant activity with IC50 = 36.31 ppm and Vitamin C showed antioxidant activity with IC50 = 3.657 ppm. The methanol extract of nutmeg leaves were partitioned with chloroform to obtain chloroform extract of the leaves with IC50 = 28.30 ppm. isolation of the active compounds from the chloroform  extract of the nutmeg leaf using column chromatography yielded 6 mix fractions MFMD 1, MFMD 2, MFMD 3, MFMD 4, MFMD 5 and MFMD 6. The test results of antioxidant activity in very strong category is fractions MFMD 4, MFMD 3, MFMD 2, MFMD 6 and MFMD 5 with IC50 of each are 26.590 ppm, 27.239 ppm, 29.639 ppm, 39.766 ppm and 55.436 ppm, while antioxidant activity in a weak catagory is fraction MFMD 1 with IC50 is 126.270 ppm. This shows that the fraction of the leaf has a better inhibitory activity, because some of the active compound contained in the fraction can synergize in inhibiting free radicals, so that the IC50 value of the fraction is stronger than the extract. Keywords: Antioxidant, chromathography, Nutmeg (Myristica fragransHoutt), methanol extract, leaves

scholarly journals Potency of endophytic fungi from Nauclea orientalis L. as antioxidant producer

2021 ◽  
Vol 27 (1) ◽  
pp. 34-40
Author(s):  
Elisa Nurnawati ◽  
Hary Widjajanti ◽  
Vivi Hendra Sutandar ◽  
Maulida Harwati ◽  
Eka Amelia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Host Plant ◽  
Secondary Metabolite ◽  
Endophytic Fungi ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Genetic Transfer ◽  
High Antioxidant Activity ◽  
Antioxidant Agent

Nauclea orientalis L. is widely distributed in Indonesia. Secondary metabolites such as flavonoids, polyphenols, and saponins are abundant in the bark of N. orientalis L. These compounds have the potential to act as antioxidants. Endophytic fungi, through genetic transfer and coevolution, can produce the same metabolites as their host plant. As a result, understanding the potential of endophytic fungi from N. orientalis L. to produce antioxidant compounds that can be developed is critical. According to the findings of this study, twelve isolates have the potential to produce secondary metabolites with antioxidant properties. Three isolates had high antioxidant activity: DB2 was identified as Aspergillus minisclerotigenes with an IC50 of 21 g/mL containing tannins, terpenes, and flavonoids, AB3 as Colletotrichum perseae with an IC50 of 31 g/mL containing tannins and terpenoids, and AB1 as Diaporthe tulliensis with an IC50 of 48 g/mL containing tannins. The secondary metabolite group has the potential to be developed into an antioxidant agent

Antioxidant compounds from marine seaweeds and their mechanism of action

2020 ◽  
Vol 78 (2) ◽  
pp. 131-148
Author(s):  
Trishna Debnath ◽  
Eun-Kyung Kim ◽  
Kwang-Geun Lee ◽  
Narayan Chandra Debnath ◽  
Ramkumar Mathur
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Natural Products ◽  
Mechanism Of Action ◽  
Biologically Active ◽  
New Drugs ◽  
Antioxidant Compounds ◽  
Valuable Contribution ◽  
Major Mechanism ◽  
Nutritional Benefits

Investigation of natural products has moved toward marine environments as they are a source of many biologically active agents. The natural antioxidant compounds isolated from seaweeds provide a valuable contribution to the innovation of new drugs for chronic diseases associated with oxidative stress. While the antioxidant activity and nutritional benefits of various seaweed products are well recognized, their proper utilization as antioxidants remains at initial stages that require further investigative studies. This review provides a detailed study of isolated antioxidant compounds from seaweeds and their major mechanism of action by focusing on the reports from 2015 to 2019. The report discusses various active antioxidant compounds, including phenolics (e.g., phlorotannins), polysaccharides, and pigments with proven benefits against oxidative stress-related diseases, especially carotenoids, from the aspect of benefits to human health.

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