scholarly journals COMPARATIVE EVALUATION OF THE ANTIOXIDANT POTENTIAL OF Hericium erinaceus, Hericium americanum AND Hericium coralloides

2019 ◽  
Vol 18 (6) ◽  
pp. 97-105
Author(s):  
Funda Atila
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Hericium Erinaceus ◽  
Methanol Extracts ◽  
Ferric Reducing Antioxidant Power ◽  
High Antioxidant Activity

The aim of this work was to determine the total phenolic content (TPC) and the antioxidant activity of methanol extracts of Hericium erinaceus, Hericium americanum and Hericium coralloides, including free radical scavenging method (DPPH), ferric reducing antioxidant power (FRAP) and radical cation scavenging method (ABTS). Hericium spp exhibited moderate to high antioxidant activity. The highest TPC (3.27 ±0.01 mg GAE g–1) and antioxidant activity values (17.0 ±0.68 mmol TE g‒1 in FRAP; EC50 = 4.12 ±0.12 mg mL‒1 in DPPH•; EC50 = 2.83 ± 0.10 mg mL‒1 in ABTS•+) were found for methanol extracts of H. coralloides. The TPC and antioxidant activity of H. erinaceus isolates varied from strain to strain. H. americanum possessed considerably lower total phenolic content (2.31 ±0.01 mg GAE g‒1) and antioxidant activity (10.5 ±0.59 mmol TE g‒1 in FRAP; EC50 = 7.82 ±0.09 mg mL‒1 in DPPH•; EC50 = 6.36 ± 0.12 mg mL‒1 in ABTS•+) than H. coralloides and H. erinaceus. A high correlation was determined between TPC and ABTS•+ (r2 = 0.855), DPPH• (r2 = 0.969) and FRAP (r2 = 0.942). According to results obtained in the present study, Hericium spp., especially H. coralloides and some of H. erinaceus isolates, might be promising natural source of antioxidants for food and pharmaceutical industry.

scholarly journals Changes of antioxidant activity in honey after heat treatment

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 601-606 ◽  
Author(s):  
G. Šarić ◽  
K. Marković ◽  
D. Vukičević ◽  
E. Lež ◽  
M. Hruškar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Significant Difference ◽  
Acacia Honey ◽  
Different Temperatures ◽  
Ferric Reducing Antioxidant Power

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods – FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures – at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

scholarly journals IN VITRO EVALUATION OF ANTIOXIDANT POTENTIAL AND TOTAL PHENOLIC CONTENT OF BARLERIA LONGIFLORA LEAF EXTRACTS

2019 ◽  
pp. 212-215
Author(s):  
JOTHIMUNIYANDI M ◽  
JAYACHITRA A
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Metal Chelating ◽  
Reducing Ability

Objective: The aim of this present study is to estimate the antioxidant potential found in the leaves of Barleria longiflora that belongs to the family Acanthacea. Methods: Antioxidant activity of six different solvent extracts system of B. longiflora leaves was assayed for 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical activity, scavenging of hydrogen peroxide (H2O2), ferric reducing antioxidant activity, metal chelating ability assay, and total reducing ability. Total phenolic content of the extracts was determined by Folin–Ciocalteu method. Results: The radical scavenging activity was evaluated by DPPH of ethanol extract at concentration of 100 μg/mg was found to be 56.5% followed by methanol 48.4%, whereas maximum scavenging of H2O2 was observed in ethanol 83.4% followed by chloroform 70.8%. Ethanolic extract of B. longiflora leaves showed the highest value in ferric reducing antioxidant power assay 74.8%, metal chelating activity 61.6%, and total reducing ability 0.76±0.02 when compared to the standard ascorbic acid. Conclusion: The results suggest that the antioxidant potential of the ethanol extract has the highest activity in compared to other five extracts of B. longiflora leaves.

scholarly journals Radical Scavenging Activity and Total Phenolic Content of Extracts of the Root Bark of Osyris Lanceolata

2009 ◽  
Vol 4 (1) ◽  
pp. 1934578X0900400
Author(s):  
Elizabeth M. O. Yeboah ◽  
Runner R. T. Majinda
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Root Bark ◽  
Fast Kinetics ◽  
Methanol Extracts ◽  
Slow Kinetics

The root bark of Osyris lanceolata was screened for its antioxidant potential using three variations of the DPPH radical scavenging method viz a TLC-autographic assay, a semi-quantitative TLC assay, and a spectrophotometric assay. The total phenolic content was evaluated as gallic acid equivalents (GAE) using the Folin-Ciocalteu method. The powdered root bark was extracted sequentially with n-hexane, chloroform, methanol and 90% methanol/water. A separate supercritical fluid extraction (SFE) of the root bark was also carried out. The radical scavenging ability, as measured by IC50 values, was found to be 48.4 ± 0.4 and 49.5 ± 1.9 μg/mL for the 90% methanol/water and methanol extracts respectively, while those of the chloroform, n-hexane, and SFE extracts were found to be < 250 μg/mL. Under the same conditions, the values for the standards, ascorbic acid and gallic acid, were found to be 38.70 ± 0.08 and 2.86 ± 0.01 μg/mL respectively. The radical scavenging power of the five extracts correlated positively with the total phenolic content and was ranked in the following decreasing order: 90% methanol/water > methanol > chloroform > SFE > n-hexane with total phenolic contents of 290.2 ± 3.3, 271.0 ± 3.7, 74.4 ± 0.8, 62.5 ± 0.4 and 49.5 ± 1.9 mg GAE/g of dry extract, respectively. The 90% methanol/water and methanol extracts showed several components with high antioxidant activity displaying fast kinetics in both TLC assays, while the chloroform, SFE, and n-hexane extracts exhibited slow kinetics antioxidant activity.

scholarly journals Effects of Different Drying Methods and Solvents on Biological Activities of Curcuma aeruginosa Leaves Extract

2021 ◽  
Vol 50 (8) ◽  
pp. 2207-2218
Author(s):  
Wan Najiyah Hanun Wan Nasir ◽  
Nurul Najiha Ain Ibrahim ◽  
Kuo Hao Woon ◽  
Azliana Abu Bakar Sajak ◽  
Noor-Soffalina Sofian-Seng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Phenolic Content ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Biological Properties ◽  
Total Phenolic ◽  
Drying Methods ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Curcuma aeruginosa Roxb. is one of the plants from the Zingiberaceae family which the rhizome has been used for medicinal purposes. However, the biological properties of the leaves have not been fully explored. Therefore, this study was conducted to evaluate the effects of different drying methods and solvents on total phenolic content, antioxidant and anti-hyperglycemic activities of C. aeruginosa leaf extract. Samples were dried by oven drying (OD) and freeze drying (FD), and then extracted using different ratios of ethanol:water (100:0, 50:50 and 0:100). The amount of phenolic content (TPC) was determined using a spectrophotometer. Antioxidant activity was tested using the Free Radical Scavenging (DPPH) test and the Ferric Reducing Antioxidant Power assay (FRAP), while the anti-hyperglycemic test was evaluated by determining the percentage of α-glucosidase inhibition. The results showed that FD at 100:0 and 50:50 concentrations had the highest phenolic content (30.88 and 33.06 mg GAE/g extract, respectively) and highest antioxidant activity value (38.24 and 42.46 mg TEAC/g extract, respectively). For DPPH, FD at 50:50 showed the highest inhibition of 71.48% compared to other extracts. Whereas FD at 100:0, 50:50 and 0:100 showed the highest α-glucosidase inhibition of 25.65, 30.78 and 27.65%, respectively. However, compared to Quercetin, the extract showed mild anti-hyperglycemic activity. The results indicated that FD is the best method of drying while 50:50 showed as the best solvents. Positive correlation between TPC with antioxidant and anti-hyperglycemic activities showed that C. aeruginosa leaf has potential as a source of natural antioxidant with the presence of phenolic compounds.

Comparison of DPPH Free Radical Scavenging, Ferric Reducing Antioxidant Power (FRAP), and Total Phenolic Content of Two Meriania Species (Melastomataceae)

2018 ◽  
Vol 19 (2) ◽  
pp. 8 ◽  
Author(s):  
Claudia Lorena Valverde Malaver ◽  
Ana Julia Colmenares Dulcey ◽  
José Hipólito Isaza Martínez
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Searching for new antioxidants used in pharmaceuticals, cosmetics or agrochemicals have increased  today.  Many  phenolic  compounds  have  been  reported  as  promising  for  this  goal. Melastomataceae is rich in these compounds. Consequently, in this research the antioxidant power for Meriania nobilis and M. hernandoi (Melastomataceae) was compared.

scholarly journals Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.)

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 864
Author(s):  
Roberto Rodríguez Madrera ◽  
Ana Campa Negrillo ◽  
Belén Suárez Valles ◽  
Juan José Ferreira Fernández
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Phaseolus Vulgaris L ◽  
Antioxidant Power ◽  
Wide Range

Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxidant power and free radical scavenging activity, in 255 lines grown under the same environmental conditions. For all parameters analysed, there was a wide range of variability, with differences always above one order of magnitude. Phenolic compounds in beans with coloured coats were found to be more efficient antioxidants than those with completely white coats, and samples with more strongly coloured coats (red, cream, black, pink and brown) showed the highest antioxidant capacities. Based on the strong correlation detected between the variables, total phenolic content can be considered an appropriate indicator of antioxidant activity. The results provide a robust database for selecting those lines of greater functional and nutritional interest in terms of cultivation for direct consumption, for inclusions in food formulations or for use in future breeding programs.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

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.

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