scholarly journals POTENSI SENYAWA BIOAKTIF MESOCARP BUAH LONTAR (Borassus fl abeliffer L.) SEBAGAI SUMBER ANTIOKSIDAN ALAMI (Potency of Mesocarp Bioactive Compounds in Lontar Fruit (Borassus fl abeliffer L.) as A Source of Natural Antioxidant)

2014 ◽  
Vol 34 (03) ◽  
pp. 277 ◽  
Author(s):  
Eny Idayati ◽  
Suparmo Suparmo ◽  
Purnama Darmadji
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Natural Antioxidants ◽  
Chromatography Method ◽  
Carotene Content ◽  
Palm Fruit ◽  
Dpph Method ◽  
Total Fat ◽  
Physical And Chemical

This study was aimed to characterize the physical and chemical properties of borassus palm fruit mesocarp, to determine the best type of solvent to extract bioactive compounds by maceration method, and to evaluate the antioxidant properties of bioactive compounds using DPPH (1,1-difenil-2-pikrilhidrazil) method. Carotenoid was separated based on TLC(thin layer chromatography) method, which produced spots. To confi rm the results, the spots were scanned using UV-vis spectrofotometry. The results showed that the water content of borassus fruit mesocarp was 77.31%, while total fat, ash content, and tannin were 0.11%, 1.43%, 0.08%, respectively. Total Carotenoid was 8324.6 µg/100g with β carotene content was 6217.48 microgram/100g. The best solvent used in extracting the bioactive compounds was ethanol and acetone with (1:1) ratio. The highest yield was 4.3% and bioactive compounds in palm fruit mesocarpextracts as antioxidants was about 87% as carried out by DPPH method, so it could become a potential antioxidant. TLC Identifi cation produced two spots. One spot was identifi ed as carotenoids from xanthophyll group and the other one was β-carotene.Keywords: Natural antioxidants, borassus palm fruit mesocarp, bioactive compounds ABSTRAKPenelitian ini bertujuan untuk karakterisasi senyawa bioaktif dalam mesocarp buah lontar berdasarkan sifat fisik dan kimia, mengetahui jenis pelarut terbaik untuk mengekstrak senyawa bioaktif dengan metode maserasi, serta mengevaluasi sifat antioksidan senyawa bioaktif mesocarp dengan metode DPPH (1,1-difenil-2-pikrilhidrazil). Dasarpemisahan karotenoid dengan metoda KLT (kromatografi  lapis tipis) pada ekstrak lalu dikuatkan dengan hasil scanning menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan bahwa mesocarp buah lontar mengandung kadar air 77,31%; total lemak 0,11%, kadar abu 1,43%; tanin 0,08%; total karotenoid 8324,6 µg/100g dengan kandungan senyawa  karoten 6217,48 µg/100g. Perlakuan pelarut terbaik untuk proses ekstraksi senyawa bioaktif adalah etanol dan aseton dengan rasio (1:1). Hasil rendemen tertinggi yaitu 4,3% dan potensi senyawa bioaktif dalam ekstrak mesocarp buah lontar sebagai antioksidan dengan metode DPPH yaitu sekitar 87%, sehingga berpotensi sebagai salahsatu senyawa antioksidan. Identifi kasi dengan metode KLT yang menghasilkan 2 noda yaitu noda 1 diduga karotenoid dari golongan xantofi l dan noda 2 yatu  karoten.Kata kunci: Antioksidan alami, mesocarp lontar, senyawa bioaktif

scholarly journals Valorization of Natural Antioxidants for Nutritional and Health Applications

2021 ◽  
Author(s):  
Pedro Ferreira-Santos ◽  
Zlatina Genisheva ◽  
Claudia Botelho ◽  
Cristina Rocha ◽  
José António Teixeira
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Health Benefit ◽  
Natural Antioxidants ◽  
Extraction Process ◽  
Extraction Methods ◽  
In Vivo Studies

The significant increase in the world population age, 47 years in 1950 to 73 years in 2020, resulted in an increase in aging related diseases as well as in degenerative diseases. In consequence, researchers have been focusing in the development of new therapies, with a particular emphasis on the use of compounds with antioxidant properties, namely phytochemicals, such as polyphenols and carotenoids. Several in vitro and in vivo studies have demonstrated the phytochemicals antioxidant capacity. Their use is broad, as they can be part of food supplements, medicine and cosmetics. The health benefit of antioxidant phytochemicals is an indisputable question. Phytochemical properties are highly influenced by the natural matrix as well as by extraction process, which have a key role. There are several extraction methods that can be applied depending on the chemical properties of the bioactive compounds. There is a wide range of solvents with different polarities, which allows a selective extraction of the desired target family of compounds. Greener technologies have the advantage to reduce extraction time and solvent quantity in comparison to the most traditional methods. This chapter will focus on the different green extraction strategies related to the recovery of antioxidant bioactive compounds from natural sources, their nutritional and health potential.

scholarly journals Bioactive compounds and antioxidant properties of dried apricot

2013 ◽  
pp. 193-205 ◽  
Author(s):  
Jasna Canadanovic-Brunet ◽  
Jelena Vulic ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Carotenoid Content ◽  
Power Method ◽  
Food Ingredient ◽  
Free Radical Scavenging Activities

Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined in ethanol apricot extract (EAE), while the carotenoid content was determined in hexane apricot extracts (HAE) by spectrophotometric method. The detected amounts of bioactive compounds in dried apricot were: phenolics 498.13 ? 12.04 mg GAE/100g DA, flavonoids 218.45 ? 14.14 mg R/100g DA and anthocyanins 3.08 ? 0.40 mg CGE/100g DA. In dried apricot the ?-carotene was present in the amount of 0.56 ? 0.03 mg/100g DA. Some individual phenolic compounds in EAE were determined by HPLC analysis and the most dominant compound was gallic acid (35.02 ? 1.65 mg/100g DA). Free radical scavenging activities of EAE and HAE were tested spectrophotometrically using stable DPPH radicals and reducing power method. The EC50 value for EAE was 2.05 ? 0.06 mg/ml and for HAE was 6.28 ? 0.01 mg/ml. The RP0.5 values determined by reducing power method were 6.11 ? 0.01 mg/ml for EAE and 62.04 ? 0.03 mg/ml for HAE. The results indicate that dried apricot can be a valuable source of natural antioxidants and can be used as a functional food ingredient in the food industry.

scholarly journals Proanthocyanidins: Oligomeric Structures with Unique Biochemical Properties and Great Therapeutic Promise

2012 ◽  
Vol 7 (3) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Zhanjie Xu ◽  
Peng Du ◽  
Peter Meiser ◽  
Claus Jacob
Keyword(s):  
Protein Interactions ◽  
Biological Activities ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Cancer Chemoprevention ◽  
Biochemical Properties ◽  
Synthetic Methods ◽  
Practical Applications ◽  
Wide Range ◽  
Physical And Chemical

Proanthocyanidins represent a unique class of oligomeric and polymeric secondary metabolites found ubiquitously and in considerable amounts in plants and some algae. These substances exhibit a range of rather surprising physical and chemical properties which, once applied to living organisms, are translated into a multitude of biological activities. The latter include antioxidant properties, cancer chemoprevention, anti-inflammatory and anti-diabetic effects as well as some exceptional, yet highly interesting activities, such as anti-nutritional and antimicrobial activity. Despite the wide range of activities and possible medical/agricultural applications of proanthocyanidins, many questions still remain, including issues related to bioavailability, metabolism and the precise biochemical, extra- and intracellular targets and mode(s) of action of these highly potent materials. Among the various physical and chemical interactions of such substances, strong binding to proteins appears to form the basis of many of their biological activities. Once easy-to-use synthetic methods to produce appropriate quantities of pure proanthocyanidins are available, it will be possible to identify the prime biological targets of these oligomers, study oligomer-protein interactions in more detail and develop possible practical applications in medicine and agriculture.

scholarly journals Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant

2020 ◽  
Vol 1 (1) ◽  
pp. 18
Author(s):  
Safinta Nurindra Rahmadhia ◽  
Titisari Juwitningtyas
Keyword(s):  
Physical Properties ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Significant Activity ◽  
Musa Balbisiana ◽  
Banana Leaves ◽  
Physical And Chemical ◽  
Banana Leaf ◽  
Potential Use

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.

scholarly journals Biocompatibility and Antioxidant Capabilities of Carbon Dots Obtained from Tomato (Solanum lycopersicum)

2022 ◽  
Vol 12 (2) ◽  
pp. 773
Author(s):  
Sandra Rodríguez-Varillas ◽  
Tania Fontanil ◽  
Álvaro J. Obaya ◽  
Alfonso Fernández-González ◽  
Clarissa Murru ◽  
...  
Keyword(s):  
Carbon Dots ◽  
Dermal Fibroblast ◽  
Antioxidant Properties ◽  
Carbon Sources ◽  
Natural Antioxidants ◽  
Human Dermal Fibroblast ◽  
Tomato Juice ◽  
Antioxidant Power ◽  
Lung Carcinoma Cells ◽  
Dpph Method

Since their discovery in 2004, carbon dots have attracted strong interest in the scientific community due to their characteristic properties, particularly their luminescence and their ease of synthesis and derivatization. Carbon dots can be obtained from different carbon sources, including natural products, resulting in a so-called ’green synthesis’. In this work, we obtain carbon dots from tomato juice in order to obtain nanoparticles with the antioxidant capabilities of the natural antioxidants present in that fruit. The obtained material is characterized regarding nanoparticle size distribution, morphology, surface functional groups and optic properties. Antioxidant properties are also evaluated through the DPPH method and their cytotoxicity is checked against human dermal fibroblast and A549 cell-lines. The results indicate that carbon dots obtained from tomato have a higher antioxidant power than other already-published antioxidant carbon dots. The bandgap of the synthesized materials was also estimated and coherent with the literature values. Moreover, carbon dots obtained from tomato juice are barely toxic for healthy cells up to 72 h, while they induce a certain cytotoxicity in A549 lung carcinoma cells.

scholarly journals Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

2020 ◽  
Vol 44 (167) ◽  
pp. 35-46
Author(s):  
Giulia Rodrigues Bareta ◽  
Greice Kelly Alves ◽  
Bruno Fischer ◽  
Eunice Valduga ◽  
Geciane Toniazzo Backes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Activity ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Characteristics ◽  
Milk Chocolate ◽  
Physical Chemical ◽  
Dpph Method

Food with functional properties have sparked consumer interest due to  health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of  bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

scholarly journals Antioxidant potential of Pfaffia glomerata and Arrabidaea chica extracts combination

2021 ◽  
Vol 10 (4) ◽  
pp. e33910414150
Author(s):  
Lucas Dutra Zani da Silva Souza ◽  
Ariana Ferrari ◽  
Daniele Fernanda Felipe
Keyword(s):  
Synergistic Effect ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Antioxidant Property ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Pfaffia Glomerata ◽  
Therapeutic Benefits ◽  
Dpph Method ◽  
Arrabidaea Chica

Several therapeutic benefits of medicinal plants are attributed to antioxidant properties, since antioxidant compounds play an important role in the prevention of various diseases and aging. Many products have synergistic action from combinations of plant extracts that contain natural antioxidants. The present study aimed to evaluate the synergistic effect of Pfaffia glomerata extract with Arrabidaea chica extract for antioxidant action. In the study the extract of the inflorescences of P. glomerata and the extract of the leaves of A. chica were used. The synergism between P. glomerata extract and A. chica extract was evaluated using the ratio between experimental and theoretical antioxidant activity, which was determined using the DPPH method and the potential total reactive antioxidant method (TRAP). The combination of P. glomerata extract and A. chica extract showed a synergistic effect, in which the antioxidant property of this combination was substantially superior to the sum of the individual antioxidant effects. This demonstrates that the combined extracts can be important for the development of products that have a high antioxidant potential.

scholarly journals Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products

2020 ◽  
Vol 5 (4) ◽  
pp. 23-28
Author(s):  
N. V. Rudometova ◽  
I. S. Kim
Keyword(s):  
Liquid Chromatography ◽  
High Performance ◽  
Chemical Properties ◽  
Carminic Acid ◽  
Physical And Chemical Properties ◽  
Red Rice ◽  
Chromatography Method ◽  
Food Colour ◽  
Physical And Chemical ◽  
And Chemical Properties

In Russia, in the production of meat and sausage products, the food colour, named as Red rice, is use. Red rice is obtain by the cultivation the strains of the Monascus fungus on various carbohydrate substrates, for example rice. That Red rice may contain the mycotoxin citrinin, but neither the purity of the food colour nor the safety profile are regulated. The aim of this work was to study the physical and chemical properties of Red rice and to develop method for its determination in sausage products. The experiments were carried out on model and commercial samples of sausages. The samples were analyzed using spectrophotometry and highefficiency planar and liquid chromatography. Spectrophotometric analysis revealed differences in solubility, coloring power, spectral characteristics, composition and ratio of pigments in commercial samples of Red rice. The extraction parameters of colouring substances from sausages model samples were determined. It has been established that Red rice is extracted with chloroform, acetone, ethanol and its aqueous solutions. Petroleum ether was proposed for degreasing sausages. Red rice from sausages was extracted with acetone because it did not extract synthetic colours and carminic acid. It was found, that 90% of Red rice is extracted from samples of sausages by double extraction with ultrasonic treatment with a power of 128 W. High performance thin layer chromatography method and high performance liquid chromatography method for the Red rice identification was proposed. The content of Red rice in the extracts was determined by spectrophotometric method. The developed method for the determination of Red rice was tested on commercial samples of sausage products.

Antioxidant Capacity, Phytochemical Analysis and Identification of Active Compounds in Anchomanes difformis

2020 ◽  
Vol 10 (4) ◽  
pp. 446-458 ◽  
Author(s):  
Toyin Dorcas Alabi ◽  
Nicole Lisa Brooks ◽  
Oluwafemi Omoniyi Oguntibeju
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Microbial Growth ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Therapeutic Agents ◽  
Phytochemical Analysis ◽  
Flavonoid Content ◽  
The Family ◽  
Health Promoting

Background: Anchomanes difformis (ENGL: Blume) is a specie of flowering plants in the family Araceae. Anchomanes difformis is commonly reported for ameliorating hyperglycemia, inflammation, ulcer, malaria, and inhibiting microbial growth. Objective: This study evaluated total yields of phytochemicals present, measured antioxidant capacities and identified bioactive compounds in the leaves and rhizome extracts of A. difformis using solvents of different polarity (ethyl acetate, ethanol and water). Methods: Total polyphenolic, flavonoid content and alkaloids were measured, ORAC, TEAC and FRAP were performed as antioxidant capacity indices, and identification of bioactive compounds was done using UPLC-MS and HPLC. Results: All extracts contained polyphenols, flavonols, flavanols, and alkaloids in varying concentrations. All extracts exhibited antioxidant properties. However, aqueous leaves extract had the highest antioxidant properties and polyphenols with significance (p<0.05). Thirty-four compounds were identified altogether in the leaves and rhizome. Conclusion: A. difformis leaves and rhizome are potential sources of natural antioxidants and can serve as potential therapeutic agents against diseases linked with oxidative stress. Presence of health-promoting compounds indicates possible ameliorative potentials of A. difformis.

scholarly journals Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces

2013 ◽  
Vol 67 (4-5) ◽  
pp. 422-428
Author(s):  
Elga Berņa ◽  
Solvita Kampuse ◽  
Evita Straumīte ◽  
Irisa Mūrniece
Keyword(s):  
Dry Matter ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Large Variability ◽  
Texture Parameters ◽  
Degree Of Acceptance ◽  
Physical And Chemical

Abstract Rowanberries (Sorbus aucuparia) are small orange-red fruits of a rowan tree. They have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation. Cultivars of sweet rowanberries and hybrids with other species are sweeter and less astringent than wild rowanberries. The aim of the current study was to determine physical and chemical properties of sauces from various cultivars of wild and sweet rowanberries, and mixes of sweet rowanberries with pumpkins, and to assess their degree of acceptance. The experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The sauces were made from purees of wild rowanberry and sweet rowanberry cultivars and purees of sweet rowanberry with apple or pumpkin using different species. The content of total dry matter, soluble solids, total carotene, pH, colour L* a* b* values and texture parameters were determined in samples of the sauces. The results showed large variability between the rowanberry and rowanberry-pumpkin sauces. The total dry matter content of sauce samples varied from 25.92 to 31.38%, the total carotene content from 3.94 ± 0.40 to 7.34 ± 0.57 mg 100 g-1 DM, and firmness from 0.5 to 2.2 N. According with sensory evaluation the panellists liked (P < 0.05) sauces samples made from rowanberry ‘Michurinskaya krasnaya’ puree and from ‘Granatnaya’ and pumpkin purees.

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