scholarly journals COMPARISION OF ANTIOXIDANT ACTIVITY OF ACTINIDIA DELICIOSA AND PSIDIUM GUAJAVA USING FERRIC REDUCING ANTIOXIDANT POWER ASSAY METHOD

2020 ◽  
pp. 175-178
Author(s):  
CAROLINE JEBA R ◽  
INDHUJA D
Keyword(s):  
Antioxidant Activity ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Actinidia Deliciosa ◽  
Assay Method ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power ◽  
Dried Extract

Objectives: Antioxidant activity was studied in naturally dried seed extract and hot air oven dried extract of Actinidia deliciosa and Psidium guajava using ferric reducing antioxidant power (FRAP) assay method. Methods: The dried powdered seed of A. deliciosa and P. guajava 10 g was dissolved in 100 ml of ethanol in four different conical flasks S1 (for naturaly dried seeds of A. deliciosa), S2 (for hot air oven-dried seeds of A. deliciosa), S3 (for naturally dried seeds of P. guajava), and S4 (for hot air oven-dried seeds of P. guajava). The extract was carried out in shaker at 120 rpm for 72 h at room temperature by mild shaking. The extract was taken out and centrifuged at 4000 rpm for 10 min, the supernatant was taken out. The supernatant was placed in a water bath at 95°C for the solvent to evaporate and stored at room temperature. Results: According to the FRAP results, P. guajava which was naturally dried and extracted has shown the highest antioxidant activity (sample 3) then followed by the samples S4, S1, and S2. The least activity is observed in the sample (S2). Conclusion: By comparing the antioxidant activity between the A. deliciosa and P. guajava with the help of FRAP assay results, P. guajava has the highest amount of vitamin C (responsible for antioxidant activity) when compared to that of the A. deliciosa.

scholarly journals Antioxidant activity of blackberry (Rubus sp.) genotypes from the Southern Region of Brazil

2013 ◽  
Vol 31 (1) ◽  
Author(s):  
GABRIELA ELISA HIRSCH ◽  
MÁRCIA VIZZOTTO ◽  
ANA LUCIA ABOY ◽  
AMÉLIA TEREZINHA HENRIQUES ◽  
TATIANA EMANUELLI
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Tbars Assay ◽  
Β Carotene ◽  
Phenolic Extracts

The antioxidant activity and bioactive compounds of different blackberry fruit genotypes from the major Brazilian producer region (three cultivars and four selections) were evaluated and compared to the Cherokee cultivar. Phenolic and anthocyanic extracts were obtained and evaluated for each fruit genotype. The phenolic extracts of selections 02/96 and 07/001 presented higher antioxidant activity than those of cultivars in most assays. This activity was partially correlated to the higher amount of total phenolics in these samples. Thus, the phenolic compounds are probably the major responsible for the antioxidant activity in the diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), ferric reducing antioxidant power (FRAP) assay and thiobarbituric acid reactive substances (TBARS) assay. Quercetin seems to be responsible for the antioxidant activity of blackberry phenolic extracts in the β-carotene bleaching assay. Concerning anthocyanic extracts, the selection 02/96 and Cherokee cultivar from harvest 2007 had higher antioxidant activity than the other genotypes in most assays. Anthocyanins appear to be the major responsible for the antioxidant activity of anthocyanic extracts in the DPPH and FRAP assays, although ascorbic acid also contributed to the DPPH antioxidant activity. Selection 02/96 appears to have higher antioxidant activity than the commercial cultivars cultivated in the southern Brazil and appears to be promising for nutritional and health purposes.

Antioxidant Activities of Ethanol Extracts from Zanthoxylum avicennae

2014 ◽  
Vol 472 ◽  
pp. 801-804
Author(s):  
Xi Feng Li ◽  
Nan Nan Zheng ◽  
Lu Tang ◽  
Wei Xiao Zhang ◽  
You Xu Wang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Ethanol Extracts ◽  
Dpph Radical Scavenging

The Zanthoxylum avicennae 95% EtoH extracts after concentration were dissolved in H2O and extracted with EtoAc and n-BuOH Successively. The n-BuOH layer was added to Diaion HP-20 macroporous resin column, then the resin was washed by distilled water to get rid of impurity, then washed by 20%, 40% and 60% methanol individually, and obtained M20, M40and M60respectively. And antioxidant activity was assessed using three methods: DPPH radical-scavenging activity, ABTS+radical-scavenging activity, ferric reducing antioxidant power (FRAP) assay. The results indicate that TEAC value of M40were higher than other part extracted from Zanthoxylum avicennae 95% EtoH extracts during three methods .The results of the experiments also can find M40is the strongest antioxidant activity part in Zanthoxylum avicennae 95% EtoH extracts and provide reference for further isolating the part M40.

scholarly journals Evaluation of antioxidant and anti-collagenase activity of Rosa damascena L. flower petal and receptacle extract

F1000Research ◽  
2020 ◽  
Vol 9 ◽  
pp. 716
Author(s):  
Elfitriani Elfitriani ◽  
Ahmad Raif ◽  
Chrismis Novalinda Ginting ◽  
Refi Ikhtiari
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Inhibitory Activity ◽  
Antioxidant Activities ◽  
Rosa Damascena ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Ethanol Extracts ◽  
Collagenase Inhibition

Background: Rosa damascena L. is the most notable species of the Rosaceae family in the world, and has been used in food, cosmetics, and the pharmaceutical industry. Bioactive compounds in this flower are known to have several activities, such as antioxidant, antimicrobial, and anti-inflammatory. In this study, the antioxidant and collagenase inhibitory activities of R. damascena L. petal and receptacle extracts were evaluated.  Methods: Ethanolic extraction of R. damascena L. petals (EERP) and R. damascena L. receptacles (EERR) were obtained, and bioactive compounds (flavonoids, phenolics, alkaloids, steroids, tannins, terpenoids, and triterpenoids) were classified by phytochemical screening. Antioxidant activities were analyzed by Ferric Reducing Antioxidant Power (FRAP) assay, while anti-collagenase analysis was examined through the inhibition of collagenase. Results: Phytochemical test revealed the presence of flavonoids, phenolics, alkaloids, steroids, triterpenoids, triterpenes, and tannin. EERP showed higher FRAP activity (164.23 ± 1.34 μM Fe(II)) than EERR (12.85 ± 6.19 μM Fe(II)). EERP also had higher inhibitory activity of collagenase (IC50 = 115.48±1.78 µM/mL) compared to EERR (IC50 = 141.96±6.13 µM/mL). Conclusions: R. damascena L. petal and receptacle ethanol extracts contain several components, such as phenolics, flavonoids, alkaloids, tannins, terpenes, triterpenoids, and steroids. These extracts exhibit antioxidant activity and collagenase inhibition. R. damascena L. petal extract showed higher antioxidant activity through FRAP assay and inhibitory activity of collagenase than R. damascena L. receptacle extract.

scholarly journals Antioxidant Activity of Fruits Produced in Northern Greece

HortScience ◽  
2010 ◽  
Vol 45 (9) ◽  
pp. 1341-1344 ◽  
Author(s):  
Antonios Petridis ◽  
Magdalene Koukourikou ◽  
Thomas Sotiropoulos ◽  
Dimitrios Stylianidis
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
High Activity ◽  
Antioxidant Activities ◽  
Fresh Weight ◽  
Northern Greece ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Cornelian Cherry ◽  
Ferric Reducing Antioxidant Power

The antioxidant activities (μmol ascorbic acid equivalent/g fresh weight) of the edible part of fruits grown in northern Greece were determined using the ferric-reducing antioxidant power (FRAP) assay. Differences were observed among species as well as cultivars of the same species. Cornelian cherry had the highest FRAP value followed by jujube. Cherries, black grapes, and blackberry showed high activity followed by pears, persimmons, plums, peaches, white grapes, pomegranates, apples, nectarines, kiwifruits, quinces, figs, and apricots.

scholarly journals Total Phenolic, Total Flavonoids Content and Antioxidant Activity of Mangifera sp. Leaf Extracts

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Athilah Farhanah Ahmad Fuad ◽  
Afnani Alwi@Ali ◽  
Nurul Asma Hasliza Zulkifly ◽  
Noor Asidah Mohamed
Keyword(s):  
Antioxidant Activity ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Mangifera sp. is a versatile plant that was reported to have various bioactivities, however only the fruits have gain popularity due to it sweet flesh and been known worldwide. It has a potential source of flavonoids and carotenoids, which makes them a nutritious functional food to consume.  This study focused on determination of the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the Mangifera sp. leaves extract in different water extraction methods. The TPC and TFC was determined by using Folin-Ciocalteu method and aluminium chloride method respectively while antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. Soxhlet extraction (SXE) produced the highest extraction yield compared to microwave extraction (MWE).  MWE at 8 minutes extract showed the highest TPC (262.13±0.05 mg GAE/g). SXE showed the highest TFC (413.46±0.77 mg rutin/g). The highest antioxidant activity was recorded in MWE 8 minutes extract through DPPH and FRAP assays compared to other two MWE extract and SXE extract.

scholarly journals AKTIVITAS ANTIOKSIDAN TUMBUHAN SURUHAN (Peperomia pellucida [L.] Kunth)

2013 ◽  
Vol 13 (1) ◽  
pp. 80 ◽  
Author(s):  
Erwin Sitorus ◽  
Lidya Irma Momuat ◽  
Dewa Gede Katja
Keyword(s):  
Antioxidant Activity ◽  
Plant Extract ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Dried Extract

AKTIVITAS ANTIOKSIDAN TUMBUHAN SURUHAN (Peperomia pellucida [L.] Kunth) ABSTRAK Penelitian ini bertujuan untuk mempelajari aktivitasantioksidan tumbuhan suruhan, dengan mengukur  total antioksidan tumbuhan pada keadaan segar dan kering, serta tanpa dan dengan pemanasan.  Total antioksidan diukurmenggunakan metode FRAP (Ferric Reducing Antioxidant Power) dan absorbansinya dibaca padaspektrofotometer UV-Vis dengan panjang gelombang 593 nm. Hasil penelitian menunjukkan bahwa total antioksidan ekstrak suruhan kering sebesar 3,25 mmol/100g dan ekstrak suruhan segar 0,21 mmol/100g. Total antioksidan tertinggi pada ekstrak suruhan kering dengan pemanasan 4,05 mmol/100g, diikuti oleh ekstrak suruhan kering tanpa pemanasan 2,44 mmol/100g, ekstrak suruhan segar dengan pemanasan 0,35 mmol/100g dan ekstrak suruhan segar tanpa pemanasan 0,08 mmol/100g. Penelitian ini menyimpulkan bahwa kandungan total antioksidan ekstrak suruhan kering lebih tinggi daripada ekstrak suruhan segar, dan pemanasan pada suhu 100oC selama 15 menit meningkatkan total antioksidan dalam ekstrak tumbuhan suruhan. Kata kunci: Peperomia pellucida, total antioksidan, metode FRAP  ANTIOXIDANT ACTIVITY OF Peperomia pellucida [L.] Kunth ABSTRACT This research aims to study the antioxidant activity ofPeperomia pellucida, by measuring the total antioxidant of the fresh and driedplant extract, withorwithoutheated.The total antioxidantwas measured using the method of Ferric ReducingAntioxidantPower (FRAP) and the absorbance read at 593 of UV-Vis spectrophotometer. The results showed that the total antioxidant of Peperomia p. dried extract was 3.25 mmol/100g and the fresh extract was mmol/100g 0.21. Dried Peperomia p.extract with heatedhasthe highest total antioxidant(4,05 mmol/100g), followedby thedry extractwithout heated(2.44mmol/100g), the fresh extract with heated(0.35 mmol/100g) and without heated (0.08 mmol/100g). This study concluded that the total antioxidant of dried extract of Peperomia p. was higher than the fresh extract, and heating at 100 °C for 15 min increase total antioxidant of the plant extract. Keywords: Peperomia pellucida, total antioxidant, FRAP method

scholarly journals Synthesis and antioxidant properties of 2-(3-(hydroxyimino)methyl)-1H-indol-1-yl)acetamide derivatives

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Chandravadivelu Gopi ◽  
Magharla Dasaratha Dhanaraju
Keyword(s):  
Antioxidant Activity ◽  
Condensation Reaction ◽  
Antioxidant Properties ◽  
Side Chain ◽  
Antioxidant Power ◽  
H Nmr ◽  
Antioxidant Agents ◽  
Phenyl Rings ◽  
Ferric Reducing Antioxidant Power ◽  
Ft Ir

Abstract Background The main aim of this work was to synthesise a novel N-(substituted phenyl)-2-(3-(hydroxyimino) methyl)-1H-indol-1-yl) acetamide derivatives and evaluate their antioxidant activity. These compounds were prepared by a condensation reaction between 1H-indole carbaldehyde oxime and 2-chloro acetamide derivatives. The newly synthesised compound structures were characterised by FT-IR, 1H-NMR, mass spectroscopy and elemental analysis. Furthermore, the above-mentioned compounds were screened for antioxidant activity by using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods. Result The antioxidant activity result reveals that most of the compounds were exhibiting considerable activity in both methods and the values are very closer to the standards. Among the synthesised compounds, compound 3j, 3a and 3k were shown remarkable activity at low concentration. Conclusion Compounds 3j, 3a and 3k were shown highest activity among the prepared analogues due to the attachment of halogens connected at the appropriate place in the phenyl ring. Hence, these substituted phenyl rings considered as a perfect side chain for the indole nucleus for the development of the new antioxidant agents.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals FRACTIONATION OF THE N-HEXANE EXTRACT OF GARCINIA BANCANA MIQ. (MANGGIS HUTAN) LEAVES AND ITS ANTIOXIDANT ACTIVITY BASED ON 1,1-DIPHENYL-2- PICRYLHYDRAZYL AND FERRIC REDUCING ANTIOXIDANT POWER ASSAYS

2018 ◽  
Vol 10 (1) ◽  
pp. 407
Author(s):  
Dewi Kumala Putri ◽  
Berna Elya ◽  
Nuraini Puspitasari
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Hexane Extract ◽  
Phytochemical Screening ◽  
Active Fraction ◽  
Leaf Extracts ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Ferric Reducing Antioxidant Power

Objective: To assess the antioxidant activity from another part of the plant, in this study, leaf extracts in n-hexane were fractionated.Methods: Ten fractions were obtained and tested in vitro for antioxidant activity using two methods, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferricreducing antioxidant power (FRAP), to identify the most active fraction.Results: The IC50 of the most active fraction was 36.24 μg/mL using the DPPH method, and the EC50 was 39.54 μg/mL using the FRAP method. Themost active fraction was also shown to contain terpenoids.Conclusion: The most active fraction of an n-hexane extract of the leaves of Gacinia bancana Miq., which was tested by both DPPH and FRAP methodshad antioxidant activities with IC50 and EC50 values of 36.2482 μg/mL and 39.5442 μg/mL, respectively. Phytochemical screening showed that activefraction contains terpenoids.

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