Synthesis, Characterization, Free-radical Scavenging Capacity and Antioxidant Activity of Novel Series of Hydrazone, 1,3,4-oxadiazole and 1,2,4- triazole Derived from 3,5-dimethyl-1H-pyrazole

2019 ◽  
Vol 16 (7) ◽  
pp. 712-720 ◽  
Author(s):  
Khalid Karrouchi ◽  
Saad Fettach ◽  
Smaail Radi ◽  
El bekkaye Yousfi ◽  
Jamal Taoufik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Anti Cancer ◽  
Ic50 Values

Background: Pyrazole is an important class of heterocyclic compound, has been shown to exhibit diverse biological and pharmacological activities such as anti-inflammatory, anti-cancer, antioxidant, etc. Methods: In this study, a series of novel 3,5-dimethyl-1H-pyrazole derivatives containing hydrazine 4a-l have been synthesized via the reaction of the 2-(3,5-dimethyl-1H-pyrazol-1-yl)acetohydrazide. All synthesized compounds have been tested for their in vitro antioxidant activities via utilization of 1,1-biphenyl-2-picrylhydrazyl (DPPH) as a free radical scavenging reagent. Results: The data reported herein indicates that compound 4k showed potential radical scavenging capacity and compounds 4f and 4g exhibited best activity for the iron binding while comparing with positive controls. Conclusion: Good activity was noted for some compounds. In particular, compound 4k showed the highest antioxidant activity with IC50 values of 22.79 ± 3.64 and 1.35 ± 0.66 μg/mL in the DPPH and ABTS tests, respectively.

An Organoselenium Drug with Antioxidant Activity and Free Radical Scavenging Capacity In Vitro

2012 ◽  
Vol 149 (3) ◽  
pp. 399-404 ◽  
Author(s):  
Mohammad Ibrahim ◽  
Waseem Hassan ◽  
Anna Maria Deobald ◽  
Antonio Luis Braga ◽  
Joao B. T. Rocha
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

2012 ◽  
Vol 554-556 ◽  
pp. 1357-1360
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Control Samples

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

Influence of Microbial Contamination on the Antioxidant Composition and Free Radical Scavenging Effects of Fresh and Decaying Spices

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
L Azeez
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Microbial Contamination ◽  
Microbial Population ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Capsicum Frutescens ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Phytochemical Contents

This study examined the influence of microbial contamination on the antioxidant composition and free radical scavenging effects of fresh and decaying spices: Lycopersicon esculentum, Capsicum frutescens S, Capsicum frutescens T and Capsicum annum used by food vendors. Microbial load was enumerated with potato dextrose agar (PDA) using the pour plate technique, phytochemical components were determined using Folio-Ciocalteu, Aluminium chloride, acetone-hexane methods for phenolic, flavonoids and β-carotene & lycopene respectively while free radical scavenging capacity was determined using DPPH method. Decaying L. esculentum had highest microbial population of 7.14 X 105 cfu/g and fresh C. annum had the lowest microbial population of 0.72 X 101cfu/g. Microbial population in decaying spices were generally significantly higher than fresh spices. Aspergillus spp were found in all decaying spices and in fresh C. frutescens T. Microsporum spp were found in all fresh spices except in C. frutescens T and in decaying spices except in C. annum. There were significant decreases (p <0.05) in phenolic, flavonoid, β-carotene and free radical scavenging capacity contents of all decaying spices compared to fresh spices except for phenolic content in C. annum while significant decrease (p < 0.05) in lycopene content was obtained for only decaying L. esculentum compared to fresh one. Reduction in antioxidant activity and phytochemical contents could not be unconnected with the high microbial population in decaying spices because antioxidant activity and phytochemical contents significantly correlate with antibacterial activity. Thus, consumption of decaying spices as shown by our study could pose a serious health challenges due to the presence of high number of microbes detected and loss of healthprotecting ability of the spices. Â

Evaluation of Antioxidant Activities of Alpinia galanga (L.) Willd

2018 ◽  
Vol 15 (4) ◽  
pp. 899-908
Author(s):  
Khoirom Ratipiyari Devi ◽  
Paonam Priyobrata Singh ◽  
Moirangthem Medhapati Devi ◽  
Gurumayum Jitendra Sharma
Keyword(s):  
Free Radical ◽  
Plant Extracts ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Alpinia Galanga ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Promising Source

Present research was designed to evaluate the free radical scavenging capacities and antioxidant activities of rhizome extracts of Alpinia galanga prepared in different solvent systems (60% aqueous methanol, 60% aqueous ethanol and distilled water) using different in vitro chemical assays. Antioxidant components such as total phenolic content (TPC), total flavonoid content (TFC) and ascorbic acid contents of the ginger species were screened. Antioxidant assays employed included sulphur free radical reactivity assay, ferric ion reducing power assay, DPPH free radical scavenging capacity assay, hydroxyl radical scavenging assay, nitric oxide scavenging activity assay and hydrogen peroxide scavenging assay. The obtained data reveal that the plant extracts contained significant amount of the observed antioxidant components and also exhibited significant free radical scavenging capacities. Methanol (60%) extract exhibited highest antioxidant activity than other solvents. The polyphenolic constituents of the plant extracts appear to be largely responsible for the radical scavenging capacity. The plant extracts act as promising source of antioxidants, and may be useful for development of nutraceuticals and pharmaceutical drugs.

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