scholarly journals INFLUENCE OF PERMANGANATE INDEX IN THE PARAMETERS AS TOTAL PHENOL CONTENT AND TOTAL ANTIOXIDANT ACTIVITY OF EXTRACTS OF CAMELLIA SINENSIS

2017 ◽  
Vol 9 (8) ◽  
pp. 110
Author(s):  
Lucilene Dornelles Mello ◽  
Tiele Garcia Tunes
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Prunus Persica ◽  
Mentha Piperita ◽  
Total Phenol Content ◽  
Additional Parameter ◽  
Total Antioxidant Activity ◽  
Dpph Method ◽  
Total Antioxidant

Objective: This study estimated the Permangante Index (IKMnO4) and evaluated its correlation with parameters as total phenols (FT) and total antioxidant activity (TAA) of commercial teas of Camellia sinensis, fermented, unfermented and blended with other plants.Methods: The aqueous extracts were prepared from commercial samples of green and black teas, green tea blended with lemon (Camellia sinensis with Citrus limonium), green tea blended with mint (Camellia sinensis with Mentha piperita), green tea blended with peach (Camellia sinensis with Prunus persica) and green tea blended with orange (Camellia sinensis with Citrus sinensis). The Permangante index was determined by titrating the tea extract with potassium permanganate solution according to AOAC method (AOAC, 1980) with modifications. The concentration of phenols in the extracts was determined by spectrophotometry according to the standard procedure of Folin-Ciocalteau. The antioxidant activity of the extracts was evaluated using the radical 1,1-diphenyl-2-picrylhydrazyl (DPPH—) method. All the determinations were performed in triplicate, and the results presented as mean ± standard deviation (SD). The data were evaluated by univariate statistical analysis (ANOVA), F-test and mean test (Tukey´s test) for comparative results. Pearson’s correlation was used to measure the degree of linear correlation and the quantitative variables were from a normal population.Results: The results for Permanganate Index show a variation ranged from 0.40 to 0.80 mEq/l. The ANOVA analysis to IKMnO4 shown there is significant statistically difference at the 5% probability level (p < 0.05) between the types of tea as well as the amount of herb used to prepare the infusion. Therefore, it was observed that there significant contrast between tea extracts, the mixture of different plants in blended extracts as well as the tea manufacture process affect the polyphenols tannins content influencing the permanganate index parameter. Studies correlation shown strong correlations (r > 0.7) among the parameters. For the Camellia sinensis extracts the high correlations between IKMnO4 and TAA; FT and TAA demonstrates the suitability of the permanganate index in the evaluation of antioxidant activity.Conclusion: The results suggest that the Permanganate Index could be used for quality control of tea as an additional parameter.

scholarly journals Optimization of HIB Value Combination of Tween 60 and Span 80 on Cream Formulation of Ethanol Extract of Green Tea Leaves (Camellia Sinensis L.)

2018 ◽  
Vol 23 (3) ◽  
pp. 124
Author(s):  
Fransiska Lisa Anindya Putri ◽  
Akhmad Kharis Nugroho ◽  
Erna Prawita Setyowati
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ethanol Extract ◽  
Tea Leaves ◽  
Lattice Design ◽  
Dpph Method ◽  
Green Tea Leaves ◽  
Span 80 ◽  
Tween 60

Green tea (Camellia sinensis L.) is known to have ability to protect skin against free radicals. This is supported by polyphenol compound catechin. This research aims to determine the optimum Hydrophilic-Lipophilic Balance (HLB) value of Tween 60 and Span 80 compositions on the optimum cream formula of ethanol extract of green tea leaves. Tea leaves are extracted by macerating using 70% ethanol. Catechin in extract is known from Thin Layer Chromatography (TLC) test with silica gel 60 F254 as stationary phase and ethyl acetate:aquadest:formic acid (18:1:1 v/v) as mobile phase. Antioxidant activity is determined by 2,2-Diphenyl-1-picryhydrazyl (DPPH) method and value of Inhibition Concentration 50% (IC50) is then calculated. Formula optimization using Design Expert® version 7.1.5 (DX 7) software, Simplex Lattice Design (SLD) method with two components Tween 60 and Span 80. Cream is characterized according to physical properties organoleptic, homogeneity, viscosity, pH, spreadability, adhesiveness, and cream type. The optimum formula obtained is then tested for physical stability for 4 weeks at room temperature (28±2°C) and data are statistically analyzed using one-way ANOVA. The extract contains catechin proved with Retention factor (Rf) value 0.8 and has antioxidant activity with IC50 value 56.35 ppm. 6.4% Tween 60 and 3.6% Span 80 result an optimum HLB value 11.1. It has viscosity 2897.50±35.94 mPa.s, spreadability 18.44±0.06 cm2, adhesiveness 0.85±0.05 seconds, and pH 4.530±0.002. Statistical test shows that the cream is significantly altered at pH, but does not significantly change in viscosity, spreadability, and adhesiveness after being stored for 4 weeks.

scholarly journals Effects of Cooking and Storage on Antioxidant Activity in Potato (Solanum tuberosum L.)

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879D-879
Author(s):  
Tyann Blessington* ◽  
Anna L. Hale ◽  
Douglas C. Scheuring ◽  
J. Creighton Miller
Keyword(s):  
Antioxidant Activity ◽  
Solanum Tuberosum L ◽  
Extraction Methods ◽  
Carotenoid Content ◽  
Cooking Methods ◽  
Total Antioxidant Activity ◽  
Hexane Extraction ◽  
Dpph Method ◽  
Total Antioxidant ◽  
And Storage

We have demonstrated that potatoes contain significant levels of antioxidants important to human health; however, since potatoes are not consumed raw, it is important to determine the effects of cooking/processing on these levels. Therefore, the changes in phenolic and carotenoid content and total antioxidant activity in potatoes were investigated using combinations of storage and cooking methods. Fresh and stored tubers (110 days at 4 °C) of 17 potato cultivars, both raw and cooked (microwaved, boiled, baked, fried), were analyzed for antioxidant activity using the DPPH method. In addition, carotenoid levels were determined for each treatment based on the absorbance of the methanol extraction (oxygenated phenolics and carotenoids) at 445 nm and the hexane extraction (non-oxygenated carotenoids) at 450 nm. Total antioxidant activity as well as carotenoid levels were significantly affected by both genotype and cooking method. Across extraction methods, the microwave and fry cooking treatments were generally highest in antioxidant activity, while boiling was the lowest. Oxygenated carotenoids were significantly affected by storage, while the non-oxygenated carotenoids were unaffected.

scholarly journals AKTIVITAS ANTIOKSIDAN BEKATUL LEBIH TINGGI DARIPADA JUS TOMAT DAN PENURUNAN AKTIVITAS ANTIOKSIDAN SERUM SETELAH INTERVENSI MINUMAN KAYA ANTIOKSIDAN

2010 ◽  
Vol 5 (3) ◽  
pp. 205 ◽  
Author(s):  
Evy Damayanthi ◽  
Lilik Kustiyah ◽  
Mahani Khalid ◽  
Henry Farizal
Keyword(s):  
Antioxidant Activity ◽  
Rice Bran ◽  
Tomato Juice ◽  
Total Antioxidant Activity ◽  
Font Size ◽  
Intervention Period ◽  
Blood Samples ◽  
Breast Cyst ◽  
Dpph Method ◽  
Total Antioxidant

<p class="MsoNormal" style="margin: 0cm 5.65pt 6pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">Recently, many foods were identified contain high antioxidant substances such as tomatoes and rice bran. The </span><span style="font-size: 10pt;">objectives</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us"> of this research </span><span style="font-size: 10pt;">were</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us"> to observe their total antioxidant activity values and the effect of intervention of high-antioxidant beverages (tomato juice and rice bran beverage) to total antioxidant activity on breast cyst women patient’s blood serum. Subject consumed each of the beverages for 14 days. Blood samples were taken before the intervention, at the end of tomato juice intervention period and at the end of rice bran bevera</span><span style="font-size: 10pt;">g</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">e intervention period. Total antioxidant activity on serum was determined by DPPH method. The ascorbic acid equivalent antioxidant capacity (AEAC) of rice bran greater than tomato juice is 28.74 mg/100g and 1.87 mg/100g respectively. The total antioxidant activity on serum was decreasing after tomato juice intervention (p&gt;0.05) but the decreasing of it was significantly shown after rice bran intervention (p&lt;0.05)</span><span style="font-size: 10pt;">.</span></p>

scholarly journals Preparation Technique of Green Tea (Camellia sinensis) in Grins in Mali: Phytochemical Profiles and Antioxidant Activity

2021 ◽  
Vol 10 (1) ◽  
pp. 26
Author(s):  
Bakary A. Dao ◽  
Issiaka Togola ◽  
Cheickna Daou
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Quantitative Estimation ◽  
Total Phenolic ◽  
Preparation Technique ◽  
Preparation Methods ◽  
Dpph Method ◽  
Macerated Extract

The tea consumption has become an important part of the Malian’s habits. As a result, an image of tea preparation and consumption among Malians has become widely diffused; tea is offered in three successive glasses: the first drink (FD), the second drink (SD) and the third drink (TD). However, no study has been carried out on the antioxidant potential of this type of green tea preparation. The objective of this work was to evaluate the quality of the preparation methods of green tea (Camellia sinensis) as performed in grins. Thus, a phytochemical screening was carried out, the quantitative estimation of total polyphenols was performed by the method of Folin-Ciocalteu and that of flavonoids by using the aluminum trichloride. The in vitro antioxidant activity of the different tea extracts (macerated and decocted) was determined by the DPPH method. Thus, the presence of several metabolites was revealed in these tea extracts and the cumulative contents of phenolic compounds in the green tea extracts found in the glasses were 150.67 ±7.87 mg EAG/g, while 140.67 ±2.37 mg EAG/g were collected in the macerated extract (WM). Both types of extracts showed similar levels of flavonoids. The antioxidant activity of FD in all tea samples was statistically identical to that of the extracts (WM) from tea samples A and D (p-values > 0.05). It appears from this preliminary study that neither the total phenolic compound contents nor the antioxidant activity would be impacted by the way Malian green tea is prepared.

scholarly journals Peel Off Gel Mask containing Green Tea Leaf Extract (Camellia sinesis L) with Antioxidant Activity

2021 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Anis Yohana Chaerunisaa ◽  
Emma Surachman ◽  
Zila Khuzaimah
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Ph Value ◽  
Tea Leaves ◽  
Drying Time ◽  
Dpph Method ◽  
Ic50 Values ◽  
Green Tea Leaves ◽  
The Stability

Peel off mask has been very popular and preferred due to its ease in application. Gel base has been preferred for its cold and moist sensation during application. When herbal ingredients such as extract is  introduced into gel formulation, the stability then will become an issue. The aim of the study was to formulate the peel-off mask gels containing green tea leaves extract (Camellia sinensis L.) which effective, stable, and safe to be used. The antioxidant study was conducted by using  Diphenylhydrazylpicryl (DPPH) method. The peel-off mask gel formula were Hidroxypropyl Methylcelulosa (HPMC) as gel base at 0.5% concentration and plasticizer Polyvinyl Alcohol (PVA) at concentration of 12%. Evaluation of peel-off mask gel included observation on pH, viscosity, dispersing power, and drying time during the 90 days of storage at room temperature. The IC50 values of the green tea (Camellia sinensis L.) extract was 5.511 ppm. The concentration of green tea leaves extract in the preparation were 1x IC50 (F1); 2x IC50 (F2)  and 3x IC50 (F3). The result showed that all preparations were stable in the aspect of consistency, color, and odor. Viscosity, drying time and dispersing power remained unchanged after 90 days of storage. The pH value changed, but still in the range of acceptable pH of topical preparations. The results of antioxidant activity study showed that formula F3 (peel-off mask gels with 3 x IC50 of green tea extracts) had the highest antioxidant activity.Keywords: antioxidant, Camellia sinensis L., peel off gel masks, green tea

scholarly journals The production and analysis of carotenoid preparations from some strains of xylotrophic Basidiomycetes

2016 ◽  
Vol 24 (2) ◽  
pp. 290-294 ◽  
Author(s):  
A. K. Velygodska ◽  
O. V. Fedotov
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Absorption Spectra ◽  
Diffusion Method ◽  
Extraction Temperature ◽  
Total Antioxidant Activity ◽  
Xylotrophic Basidiomycetes ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Test Cultures

The aim of the study was selection of optimal conditions for obtaining carotenoid drugs of mycelium origin from the basidiomycete strains Laetiporus sulphureus Ls-08, Fomes fomentarius Ff-1201 and Fistulina hepatica Fh-18 and the study of antibacterial and total antioxidant activity of these compounds. The strains were surface grown on a glucose-peptone medium modified for each producer. The homogenized pigments of the mycelium strains were extracted with ethanol and the solvent was separated under vacuum at 60 ºC. The absorption spectra of the carotenoid drugs were recorded for alcoholic solutions at 350–500 nm. The antibacterial activity of the carotenoids was determined by the agar diffusion method, and the total antioxidant activity was determined by the DPPH-method. It was found that the optimum temperature for carotenoid extraction is 60 °C. The absorption spectra of carotenoid drugs showed three peaks in 420, 450 and 470 nm. These results respond to the β-carotene absorption spectra. The highest antioxidant activity was noted for carotenoid drugs from F. hepatica Fh-18 and L. sulphureus Ls-08 strains obtained at an extraction temperature of 40 and 60 °C respectively. The antibacterial activity of carotenoid drugs against the test cultures was not species dependent. Carotenoid drugs with a 20% concentrate obtained from the L. sulphureus Ls-08 strain had the highest antibacterial activity against the test cultures Staphylococcus aureus and Escherichia coli. Carotenoids from the mycelium of F. hepatica Fh-18 had the highest antibacterial activity against the test culture Candida albicans. Extraction temperature of 60 °C is optimal for mycelial yield of carotenoids from the studied strains. All preparations of carotenoids exhibited antibacterial activity against the test microorganism cultures. The carotenoid drugs obtained at 40 and 60 °C from the strains F. hepatica Fh-18 and L. sulphureus Ls-08 respectively showed the highest antioxidant activity. 

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