scholarly journals The influence of extraction method on the composition and analgesic activity of Calligonum comosum phenolic extracts

2020 ◽  
Vol 31 (1) ◽  
pp. 33-37
Author(s):  
Atef Chouikh ◽  
Abdelkrim Rebiai
Keyword(s):  
Phenolic Compounds ◽  
Analgesic Activity ◽  
Hplc Analysis ◽  
Extraction Methods ◽  
Ultra Sound ◽  
Total Phenolic ◽  
Control Group ◽  
High Concentration ◽  
Ethanol Extracts ◽  
Phenolic Extracts

AbstractThe aim of this study was to evaluate the analgesic activity and the effect of extraction methods (ultra-sound: UM and maceration: MM) and solvents (ethanol: EtOH and methanol: MeOH) on the composition of phenolic extracts from Calligonum comosum. The results obtained by HPLC analysis demonstrated that the ethanol extracts have shown the highest content of total phenolic and flavonoid compounds. Also, the presence of most known phenolic compounds has been identified in all extracts, especially in the MeOH UM extract. The HPLC analysis showed the presence of ascorbic acid in methanol extracts and caffeic acid in ethanol extracts, and the maceration method shows a high concentration of phenolic compounds, the vanillin was detected in MeOH UM and the appearance of chlorogenic acid in UM extracts, finally the emergence of gallic acid, quercetin and rutin in some extracts. According to the results of the analgesic power, the methanolic extract of the maceration method induces a significant decrease in abdominal cramps compared to the control group and the values obtained are very close from those obtained with the standard anti-inflammatory drug (indomethacin). This result confirmed the beneficial effect of this Saharan plant.

scholarly journals Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1781
Author(s):  
Sofia Chanioti ◽  
Maria Katsouli ◽  
Constantina Tzia
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Choline Chloride ◽  
Deep Eutectic Solvents ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Olive Pomace ◽  
High Concentration ◽  
Great Opportunity ◽  
Natural Deep Eutectic Solvents

Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.

scholarly journals Kumquat (Fortunella margarita): A Good Alternative for the Ingestion of Nutrients and Bioactive Compounds

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 105
Author(s):  
Clarice Silva e Souza ◽  
Pamella Cristine Anunciação ◽  
Ceres Mattos Della Lucia ◽  
Rosana Gonçalves Rodrigues das Dôres ◽  
Regina Célia Rodrigues de Miranda Milagres ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Inductively Coupled Plasma ◽  
Soluble Solids ◽  
Emission Spectrometry ◽  
Total Phenolic ◽  
High Concentration ◽  
Fruit Peel ◽  
Total Dietary Fiber

Citrus fruit is preferred in the choice of consumers. Kumquat (F. margarita) is an unconventional citrus of increasing consumer interest because of its exotic flavor, and its functional potential that offers health benefits to consumers. It is a fruit traditionally consumed by whole fruit (peel and pulp), giving this fruit a distinctive flavor. For this reason, this study analyzed the physical, chemical, and nutritional characteristics of kumquat (peel and pulp). The physicochemical analysis was performed according to the Adolfo Lutz Institute. Analysis of moisture, ashes, macronutrients, and total dietary fiber was carried out according to AOAC. Minerals were analyzed by inductively coupled plasma optical emission spectrometry. Vitamins C and E, carotenoids and flavonoids were analyzed by HPLC. Phenolic compounds (Folin-Ciocalteu) and antioxidant capacity (DPPH) were determined by spectrophotometry. The kumquat had low pH, soluble solids content and low caloric value. It was a source of dietary fiber, minerals (K, Ca, P, Mg) and carotenoids; the most expressive was α-carotene (661.81 μg 100 g−1). The ascorbic acid concentration was 2326.24 μg 100 g−1. α-tocopherol (569.00 μg 100 g−1) was the most expressive component of vitamin E. There was a presence of apigenin and eriodictyol. The fruit (peel and pulp) has a high concentration of total phenolic compounds (98.55 ± 1.93 mg GAE 100 g−1) and good antioxidant capacity (62%) was found. Kumquat is a good source of fiber and vitamin A, and due to its antioxidant capacity and the presence of other essential and beneficial nutrients for a diet, consumption of kumquat can be suggested to complement the diet. This fruit is a viable food alternative, and its consumption should be encouraged, contributing a source of income, sovereignty, and food security.

scholarly journals Antioxidant, Antihypertensive and Antimicrobial Properties of Phenolic Compounds Obtained from Native Plants by Different Extraction Methods

2021 ◽  
Vol 18 (5) ◽  
pp. 2475
Author(s):  
Francisco Ramiro Boy ◽  
Rocío Casquete ◽  
Ana Martínez ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Phenolic Compounds ◽  
Native Plants ◽  
Antimicrobial Properties ◽  
Extraction Methods ◽  
Ultra Sound ◽  
Antihypertensive Activity ◽  
Ultrasound Extraction ◽  
Rubus Ulmifolius ◽  
Cistus Salviifolius

This study aims to evaluate the efficacy of two methods (agitation and ultra-sound) for extracting phenolic compounds from 15 native plants. Plant species collected in the Dehesa of Extremadura were used. The antioxidant, antihypertensive and antimicrobial activity of the phenolic extracts was investigated. Significantly different results were obtained when comparing the two extraction methods, with the highest concentrations of phenolic compounds found for ultrasound extraction. In addition, the extracts obtained for Cistus albidus, Cistus salviifolius, Rubus ulmifolius and Quercus ilex showed the highest concentrations of phenolic compounds. The antioxidant activity was higher in the extracts of Cistus and Q. ilex obtained by ultrasound, as was the antihypertensive activity. Antimicrobial activity was also higher in the extracts obtained by ultrasound from C. salviifolius and Q. ilex plants against bacteria and from Cistus ladanifer against yeasts. Therefore, it can be concluded that, with the ultrasound extraction of phenolic compounds from C. ladanifer, C. albidus and Q. ilex plants, it is possible to obtain extracts with important functional properties, so they could be studied for their use in food with the aim of obtaining healthy and safe products, favouring the sustainability of the environment of the Dehesa Extremeña.

scholarly journals Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 46
Author(s):  
Mariana de Oliveira Silva ◽  
John Nonvignon Bossis Honfoga ◽  
Lorena Lucena de Medeiros ◽  
Marta Suely Madruga ◽  
Taliana Kênia Alencar Bezerra
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Water Bath ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanol Mixture ◽  
Coffee Husk ◽  
Coffea Arabica L

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

Investigation of antioxidant activity and analysis of phenolic compounds of some Asteraceae plants by HPLC: A comparison between Methanol and Ethanol extracts

2021 ◽  
Vol 02 ◽  
Author(s):  
Donia Anvari ◽  
Rashid Jamei
Keyword(s):  
Phenolic Compounds ◽  
Methanol Extract ◽  
Extraction Procedure ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Total Phenolic ◽  
Therapeutic Effects ◽  
Antioxidant Power ◽  
Antioxidant Agents ◽  
Ethanol Extracts

Background: Medicinal and healing plants have been used in treating human diseases for centuries because of their therapeutic effects. They may assist in curing common ailments such as a multitude of skin problems, various disorders from muscle spasms to cuts and wounds. They can be used to relieve symptoms of different illnesses from a cold to some forms of arthritis or some allergies as well. The Asteraceae plant is a strong source of antimicrobial and antioxidant agents and this paper focuses on its specifications. Objectives: This study aimed to investigate the antioxidant potential and radical scavenging of different solvents (Methanol and Ethanol) of five species, i.e., Artemisia absinthium L., Arctium lappa L., Centaurea cyanus L., Silybum marianum L., and Echinops ritro L., belonging to the Asteraceae family. Methods: Methanol and ethanol extracts of the above plants were prepared. The obtained sections were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), chain-breaking activity (CBA), thiobarbituric acid (TBA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Also, Ferric reducing antioxidant power (FRAP), Nitric oxide (NO) radical scavenging, Hydrogen peroxide (H2O2) radical scavenging, and Superoxide (O2-) radical inhibition assay were measured. Phenolic compounds were determined and measured by high-performance liquid chromatography (HPLC) as well. Results: The collected and analyzed data showed that the highest values for the TPC, TFC, TBA, and DPPH were related to methanol extract of A. lappa L. Moreover, the maximum values for the CBA, H2O2, and O2- were observed in the Ethanol extract of E. ritro L., while methanol extract of E. ritro L. showed the highest amount of FRAP and NO. Eventually, the highest value for TAC was related to A. absintium L., and it was also realized that methanol compared to ethanol solvent was more successful in the extraction procedure. Conclusions: These findings suggest that A. lappa L. and E. ritro L. extracts can be considered excellent natural antioxidant agents. The type of solvent can affect the extraction of phenolic compounds. Sinapic acid, as the highest level of phenolic acid, was found in S. marianum L.

scholarly journals Antioxidant activities and A549 lung adenocarcinomic cells against capacity from various extracts of Agrimonia pilosa Ledeb

2018 ◽  
Vol 4 (3) ◽  
pp. 114-119
Author(s):  
Quang Ung Le ◽  
◽  
Horng Liang Lay ◽  
Ming Chang Wu ◽  
◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
A549 Cells ◽  
Total Phenolic ◽  
Root Extract ◽  
Inhibitory Capacity ◽  
Ethanol Extracts

Agrimonia pilosa Ledeb (AL) has received considerable attention as a herbal medicine for its applications in ethnopharmacology with heath benefits. This study aimed to investigate antioxidant activities and A549 growth inhibitory capacity from its root extract (RE) and aerial parts extract (AE). The 50% ethanol extracts were used for the tests. The total polyphenol content and the antioxidant effects comprising ABTS+ and DPPH free radical scavenging activities were evaluated. Phenolic compounds in the extracts were isolated using high performance liquid chromatography (HPLC). Lactate dehydrogenase released in medium was also evaluated. Total phenolic and flavonoid content, and in vitro antioxidant potential of the RE were higher (p<0.01) than that of the AE. Two individual phenolic compounds consisting of 4-hydroxybenzoic acid and p-coumaric acid were firstly identified in both by HPLC. The RE exhibited higher A549 inhibitory capacity compared to the AE and activated the apoptotic proteins of bcl-2, bax, bad, caspase-3 and caspase-9 in A549. In conclusion, the AL extracts were more effective in antioxidant and A549 cells inhibitory capacity.

scholarly journals LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 7 ◽  
Author(s):  
Jiafei Tang ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
Phenolic Content ◽  
Total Phenolic ◽  
High Concentration ◽  
Antioxidant Power ◽  
Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

scholarly journals Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

2013 ◽  
Vol 37 (3) ◽  
pp. 244-250 ◽  
Author(s):  
Paula Bacelar Leite ◽  
Leonardo Fonseca Maciel ◽  
Luiza Carolina França Opretzka ◽  
Sergio Eduardo Soares ◽  
Eliete da Silva Bispo
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
High Concentration ◽  
Moniliophthora Perniciosa ◽  
Witch Broom ◽  
Southern Bahia ◽  
Broom Disease ◽  
The Witch

The "witch broom disease" caused by the fungus called Moniliophthora perniciosa is one of the most important cocoa diseases in Latin America, causing around 70% production reduction in the southern Bahia. In attempt to solve the problem, many cultivars resistant to the disease have been recommended to farmers. On the other hand, the chocolate flavour is composed by many compounds whose formation depends on the genetic background, environment where cocoa is grown and processing operations. Therefore, this work aimed at determining the monomeric phenolic compounds, methylxanthines and antioxidant activity of cocoa mass and dark chocolate from cocoa cultivars resistant to "witch broom disease" and non resistant to the disease. The total phenolic compounds in cocoa mass did not vary among cultivars with values ranging from 23.95mg g-1 to 25.03mg g-1. Chocolates made from non resistant cultivars showed higher total phenolic compounds (19.11mg g-1) than SR162 and PH16 with 16.08mg g-1 and 15.46mg g-1, respectively. Epicatechin had higher content than catechin and the levels of these two compounds were higher in SR162. There were significant differences among samples of cocoa mass analyzed for caffeine. Chocolate made from SR162 had the highest amount of monomeric compounds due to its high concentration of catechin and epicatechin. The chocolate sample with the highest antioxidant activity was the SR162, followed by non resistant blend and PH16, showing relationship between the antioxidant activity and monomeric phenolics content.

scholarly journals Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Elsa Uribe ◽  
Alvaro Delgadillo ◽  
Claudia Giovagnoli-Vicuña ◽  
Issis Quispe-Fuentes ◽  
Liliana Zura-Bravo
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Extraction Techniques ◽  
Sample Extraction

The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin andp-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.

scholarly journals Effects of extraction methods of phenolic compounds from Xanthium strumarium L. and their antioxidant activity

2014 ◽  
Vol 16 (1) ◽  
pp. 41-46 ◽  
Author(s):  
R. Scherer ◽  
HT. Godoy
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Extraction Method ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Extraction Methods ◽  
Xanthium Strumarium ◽  
Total Phenolic ◽  
Ethanolic Extracts ◽  
Ferulic Acids

The effect of extraction methods and solvents on overall yield, total phenolic content, antioxidant activity, and the composition of the phenolic compounds in Xanthium strumarium extracts were studied. The antioxidant activity was determined by using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the composition of the phenolic compounds was determined by HPLC-DAD and LC/MS. All results were affected by the extraction method, especially by the solvent used, and the best results were obtained with the methanol extract. The methanolic and ethanolic extracts exhibited strong antioxidant activity, and the chlorogenic and ferulic acids were the most abundant phenolic compounds in the extracts.

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