scholarly journals In Vitro Anti-Collagenase Activity and Total Phenolic Content Of Five Selected Herbs: A Review

2021 ◽  
Vol 15 (1) ◽  
pp. 117
Author(s):  
Siti Maisarah Shukri ◽  
Faezah Pardi ◽  
Norrizah Jaafar Sidik
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Centella Asiatica ◽  
Future Application ◽  
Total Phenolic ◽  
Collagenase Activity ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Plant Extraction

Etlingera elatior, Persicaria odorata, Centella asiatica, Senna alata and Phyllanthus emblica were reviewed for their in vitro anti-collagenase activity and its total phenolic contents. Plant herbs play a vital role to promote the production of collagen which is the component of the skin. Different solvents during plant extraction and various plant parts were used to determine anti-collagenase properties and total phenolic content. Generally, anti-collagenase assay and Folin-Ciocalteu method were used to determine the anti-collagenase activity and total phenolic content, respectively. The extracts of these herbs have the potential of inhibiting collagenase activity and they possess total phenolic content. The total phenolic was found to be important elements in collagenase inhibition activity other than flavonoid. The selected herbs are popular in Malaysia and this review can be a useful reference or information for future application in pharmaceutical, food and cosmetics fields. Keywords: Anti-collagenase activity, total phenolic contents; plant Extraction; flavonoids

scholarly journals Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk

2022 ◽  
Vol 8 (1) ◽  
pp. 12-22
Author(s):  
Gaye I. Erdoğan ◽  
Ayşe Neslihan Dündar
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Physicochemical Composition ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Antioxidant Capacities

Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.

scholarly journals Effects of soaking and germination conditions on gamma - aminobutyric acid and total phenolic content in geminated mung bean

2019 ◽  
Vol 02 ◽  
pp. 112-118
Author(s):  
Anh T. Vu
Keyword(s):  
Total Phenolic Content ◽  
Mung Bean ◽  
Phenolic Content ◽  
Aminobutyric Acid ◽  
Total Phenolic ◽  
Gamma Aminobutyric Acid ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Optimized Conditions

Germinated mung bean is a well-known food due to its high content of gamma aminobutyric acid (GABA). This study was designed to test the effectiveness of soaking and germination conditions on GABA and total phenolic contents in germinated mung bean. The results showed that reasonable conditions for soaking mung bean was at 30oC within 8 h, which created the highest content of GABA (4.51 mg/g). Meanwhile, the highest content of polyphenol (1.25 mg GAE/g) was reached at 35oC within 8 h. The optimized conditions for germinating mung bean were at 35oC for 24 h giving the highest content for both GABA and TPC, 4.46 mg/g and 1.30 mg GAE/g, respectively.

scholarly journals Exchange of Total Carbohydrate, Minerals, and Phenolics in Grape and Grape Products

2021 ◽  
Vol 9 (6) ◽  
pp. 1106-1113
Author(s):  
Özlem Aras Aşcı ◽  
Nilgün Göktürk Baydar
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Grape Juice ◽  
Significant Source ◽  
Total Phenolic ◽  
Total Carbohydrate ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Red Grape Juice ◽  
Red Grape

In this study, it was aimed to determine the total carbohydrate (CHO), minerals and phenolic (total phenolic content, total flavanols, total flavonols, and anthocyanins) of grape and grape products. For this reason, fresh grapes (Kalecik Karası, Öküzgözü, Emir, and Narince), raisins (Karadimrit and Sultani Çekirdeksiz), wines (Kalecik Karası, Öküzgözü, Emir, and Narince), commercial red grape juice, molasses, and vinegar were used as research materials. In conclusion, total CHO contents in the samples were ranged from 0.14 to 48.37 g 100 g-1. In terms of the minerals, molasses was rich in K while the highest contents of P and Fe were found in vinegar. Raisin of Karadimrit contained the highest Ca content among all the samples tested. Not only total phenolic contents but also total flavanols, total flavonols, and anthocyanins were altered depending on the sample types and the varieties. As a result, it was determined that grape and grape products represent a potentially significant source of CHO, minerals, and phenolic.

SKRINING FITOKIMIA DAN UJI AKTIVITAS ANTIOKSIDAN DAN ANTITUMOR 20 TUMBUHAN OBAT ASAL KABUPATEN MANOKWARI

2008 ◽  
Vol 7 (1) ◽  
Author(s):  
Bimo Budi Santoso
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plants ◽  
Antitumor Activity ◽  
Traditional Method ◽  
Extraction Efficiency ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents

<strong><em>Flavanoid, steroid, and terpenoid contents of 20 Manokwari medicinal plants were analyzed.  The antioxidant activity, total phenolic contents and antitumor activity of 20 Manokwari medicinal plants were also evaluated. The result shows that 83% positif to flavanoid test, 59% positif to terpenoid test and only 25% positif steroid. Antioxidant activity and total phenolic contents evaluated using Ferric Thiocianate (FTC) and Folin-Ciocalteu methods respectively. Antioxidant activity and total phenolic contents of medicinal plants were extracted by the traditional method, boiling in water and also in 80% methanol. Twenty plants evaluated in both exstracts have significantly varies of antioxidant activities and phenolic contents,  A significant and linier correlation coefficient between the antioxidant activity and the total phenolic content was found in both aqueous (R<sup>2</sup>= 0,77) and methanol (R<sup>2</sup> = 0,85). Antitumor activity was tested using cell maurine P-388 and only 2 of medicinal plants are active to inhibit cell maurine P-388. Comparing extraction efficiency of the two methods, the methanol extracted phenolic compounds more efficiently, and antioxidant activity of the extract was higher.</em></strong>

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.

scholarly journals Interspecific variation in total phenolic content in temperate brown algae

2017 ◽  
Vol 90 (1) ◽  
Author(s):  
Anna Maria Mannino ◽  
Valentina Vaglica ◽  
Elisabetta Oddo
Keyword(s):  
Phenolic Compounds ◽  
Brown Algae ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Interspecific Variation ◽  
Multiple Roles ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Cystoseira Compressa ◽  
Protection Mechanisms

Marine algae synthesize secondary metabolites such as polyphenols that function as defense and protection mechanisms. Among brown algae, Fucales and Dictyotales (Phaeophyceae) contain the highest levels of phenolic compounds, mainly phlorotannins, that play multiple roles. Four temperate brown algae (Cystoseira amentacea, Cystoseira compressa, Dictyopteris polypodioides and Padina pavonica) were studied for total phenolic contents. Total phenolic content was determined colorimetrically with the Folin-Ciocalteu reagent. Significant differences in total phenolic content were observed between leathery and sheetlike algae and also within each morphological group. Among the four species, the sheet-like alga D. polypodioides, living in the upper infralittoral zone, showed the highest concentration of phenolic compounds. These results are in agreement with the hypothesis that total phenolic content in temperate brown algae is influenced by a combination of several factors, such as growth form, depth, and exposition to solar radiation.

scholarly journals Total phenolic content and antioxidant capacity of hydromethanolic extracts of in vitro and ex vitro plantlets of Drosera spp

2020 ◽  
Vol 5 (3) ◽  
pp. 17-32
Author(s):  
Ana Karina Carrera-Felipe ◽  
◽  
Sugey Vásquez-Hernández ◽  
María Teresa González-Arnao ◽  
Enrique Bonilla-Zavaleta ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Ex Vitro

scholarly journals Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia

2017 ◽  
Vol 37 (1) ◽  
pp. 7 ◽  
Author(s):  
Aisyah Tri Septiana ◽  
Mohammad Samsi ◽  
Mustaufik Mustaufik
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Beverage Type ◽  
Radical Trapping ◽  
Palm Sugar

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.

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