Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

2013 ◽  
Vol 59 (3) ◽  
pp. 51-62 ◽  
Author(s):  
Abdollah Ghasemi Pirbalouti ◽  
Milad Setayesh ◽  
Amir Siahpoosh ◽  
Hamid Mashayekhi
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Food Industry ◽  
Phenolic Content ◽  
Food Additives ◽  
Total Phenolic ◽  
Endemic Plants ◽  
Dpph Assay ◽  
Frap Assay

Abstract Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles)

scholarly journals Total Phenolic Content and Antioxidant Capacity of Selected Canned Fruits

2017 ◽  
Vol 9 (13) ◽  
pp. 96
Author(s):  
Hanis Mastura Yahya ◽  
Wendy Ann Roger ◽  
Hasnah Haron
Keyword(s):  
Antioxidant Capacity ◽  
Food Processing ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Fruits are high in polyphenols which are compounds associated with the protection against diseases such as diabetes and cancer. However, food processing including canning can leads to the loss of polyphenol in the fruits. Thus, the aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity of canned fruits commercially available in the local supermarkets in Malaysia. The TPC was determined by using Folin-Ciocalteu method while the antioxidant capacity was evaluated by using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH assay) and Ferric Reducing Antioxidant Power (FRAP assay). Five types of different canned fruits with the total of 21 samples including longan, lychee, rambutan, pineapple and orange were selected for the analysis. The samples were analyzed in two forms which were, the homogenized (fruits and syrup) and syrup samples. Canned pineapples have the highest TPC for both homogenized (95.16±30.16 mg GAE/100 g) and syrup sample (108.62±33.88 mg GAE/100 g). For antioxidant capacity, canned pineapple also had the highest value for the homogenized sample (41.79±4.20 umol TE/100 g) while lychee was the highest (46.84±12.81 umol TE/100 g) for syrup sample assessed by DPPH assay. For FRAP assay, lychee was highest in antioxidant capacity for both homogenized sample (40.61±10.55 umol TE/100 g) and syrup sample (33.58±7.56 umol TE/100 g). A positive and significant (P < 0.001) correlation was found between TPC and antioxidant capacity (DPPH and FRAP). In conclusion, canned pineapple and lychee were the highest sources of polyphenol as compared to other types of canned fruits. Further investigation is warranted to determine the specific polyphenol present in the canned fruits.

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

scholarly journals Anti-urease, total phenolic content and antioxidant activities of some Inula l. (Asteraceae) taxa in Turkey

Genetika ◽  
2020 ◽  
Vol 52 (3) ◽  
pp. 825-834
Author(s):  
Emre Sevindik ◽  
Sinem Aydin ◽  
Mehmet Paksoy ◽  
Bahar Sokmen
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Soxhlet Extraction ◽  
Total Phenolic ◽  
Food Industries ◽  
Total Antioxidant ◽  
Ethanol Extracts

The genus Inula belongs to family Asteraceae and it is medicinally important because it possesses cytotoxic, anticancer, hepatoprotective, antibacterial and anti-inflammatory properties. The aim of this research was to explore antioxidant and anti-urease activities of fifteen Inula taxa in Turkey. Ethanol extracts of Inula taxa were obtained by Soxhlet extraction. Antioxidant activity was determined through total antioxidant activity, total phenolic content and copper reducing antioxidant capacity (CUPRAC) analyses. The highest total phenolic content and total antioxidant capacity were found in I. orientalis (158.54?0.002 ?g GAE/mL) and I. macrocephala (189.16?0.002 ?g AAE/mL). CUPRAC activity increases with the increasing concentration of the extracts and the standard. Moreover, all the tested plants exhibited better anti-urease activity than standard thiourea except for I. anatolica and I. thapsoides subsp. thapsoides. Results obtained from this study demonstrate that Inula species might be utilized as a probable natural source in the pharmaceutical and food industries but further and more specific studies are needed to determine active antioxidative and anti-urease compounds in the extracts.

scholarly journals The Effect of Extraction Method on Total Phenolic Content and Antioxidant Activity of Salam Leaves (Syzygium polyanthum) using DPPH (1,1-Diphenyl-2-Picrylhidrazil)

2019 ◽  
Vol 24 (2) ◽  
pp. 72
Author(s):  
Sri Luliana ◽  
Hafrizal Riza ◽  
Eneng Neni Indriyani
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Total Phenolic Content ◽  
Extraction Method ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Endemic Plants ◽  
Herbal Products ◽  
Content Extraction ◽  
Selection Of

Extraction is an important step in separating bioactive compounds from the plant. The selection of extraction technique is also important in the standardization of herbal products, for if not observed it can remove the desired soluble constituents. One of Indonesia’s endemic plants which have been proven to have an antioxidant activity is Salam leaves (Syzygium polyanthum). This study aims to determine the effect of extraction method on total phenolic content and antioxidant activity of S. polyanthum leaves by counteracting free radicals mechanism using DPPH. The S. polyanthum leaves were extracted by maceration, soxletation, and infusa methods, and tested for the total phenolic content and the antioxidant activity. The results showed that the total phenolic content of each method extration is different. The total of the phenolic content extraction by maceration, soxhlet, and infusa method respectively were 338.62±21.3; 227.72±21.6; and 144.48±8.2 mgGAE/g. The best antioxidant activity was maceration method with IC50 17.53±0.11 µg/mL followed by soxhlet and infusa which were 18.73±0.31 and 40.26±0.18 µg/mL. The research conclusion is that the extraction method has an effect on the total phenol and antioxidant activity of S. polyanthum leaves.

Estimation of total Phenolic and ϑlavonoids content and Studies on antioxidant activity of different extracts of Olax scandens by FRAP assay

2020 ◽  
Vol 11 (3) ◽  
pp. 3367-3371
Author(s):  
Pranaya P ◽  
Akiladevi D
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Frap Assay ◽  
Aerial Parts ◽  
Reducing Ability ◽  
Ic50 Value

Olax scandens Roxb. (family Olacaceae) available in throughout tropical India. The current study, aerial parts of different concentrates of Olax scandens was evaluated for its in-vitro antioxidant potential by FRAP assay taking ascorbic acid as the standard and estimation of total phenolic content and flavonoids content. The IC50 value was originated that methanolic concentrates of Olax scandens are more efficient in antioxidant activity by FRAP methods compared EA & PE concentrates. The methanolic concentrates of Olax scandens & ascorbate exhibited antioxidant potential possessing IC50 207µg/ml & 50µg/ml by Ferric reducing ability Power assay. The methanolic and EA concentrates of Olax scandens showed the total phenolic content (14.426 ± 0.032, 4.128 ± 0.025) respectively, and ৒lavonoids content (11.526 ± 0.054, 3.682 ± 0.042) respectively. Invitro antioxidant studies show methanolic concentrates of Olax scandens have better antioxidant activity as well as a higher content of total phenolic and flavonoids content. These results indicate that aerial parts of methanolic concentrates Olax scandens could serve as a natural antioxidant, which may be useful in preventing free radical-induced diseases.

scholarly journals The antioxidant properties and α-amylase inhibition activities of polyphyto mixture with honey formulations

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2190-2196
Author(s):  
W.N.A.S.W.M. Rashidi ◽  
N. Muhammad ◽  
N. Abdullah ◽  
B.A. Talip ◽  
N. Bahrin
Keyword(s):  
Antioxidant Activity ◽  
Enzyme Inhibition ◽  
Interaction Effect ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Inhibition Activity ◽  
Dpph Assay ◽  
Ficus Deltoidea

Ficus carica, Orthosiphon stamineus, Ficus deltoidea and Trigona honey are known for their high antioxidant amount. In this research, these plants and honey were used to study their interactions in terms of the antioxidant properties and the inhibition of α-amylase enzyme. These plants samples were chosen as they are usually used in traditional medicine to treat diabetes. Therefore, the objectives of this study are to measure the antioxidant activity as well as the α-amylase enzyme inhibition properties of the polyphyto formulations and Trigona honey. Simplex Centroid Mixture Design (SCMD) was used to design the formulations. In this experiment, the highest (p<0.05) antioxidant content for 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was a formulation of 100% Trigona honey (90.09%). Meanwhile, a mixture of 50% F. carica – 50% O. stamineus and 50% O. stamineus – 50% Trigona honey yield the highest (p<0.05) total phenolic content (TPC) value (133.77 and 133.17 μg/mL, respectively), which indicated a synergistic interaction effect. However, for the measurement of ferric reduction antioxidant potential (FRAP), the formulation of 100% O. stamineus and 100% F. deltoidea exhibits the highest (p<0.05) value (148.95 and 148.78 μg/mL, respectively). In terms of enzyme inhibition, F. deltoidea showed the highest inhibition activity for α-amylase (8.826%). In conclusion, different percentages of F. carica, O. stamineus, F. deltoidea and Trigona honey have different interaction effects on the antioxidant activity and α-amylase inhibition depending on the amount of each factor.

scholarly journals Optimization of the extraction of phenolic compounds and antioxidant activity from the roots of Waltheria ovata using the response surface methodology

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2095-2102
Author(s):  
O. Herrera-Calderon ◽  
R. Vega
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Phenolic Compounds ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Sample Ratio

Waltheria ovata is a medicinal plant belonging to the Sterculiaceae genus. Natural products of Waltheria ovata could be used in the food industry as natural antioxidants due to its high content of polyphenols according to the literature. The main objective in this research was to optimize the extraction of phenolic compounds and the antioxidant activity from Waltheria ovata roots using response surface methodology (RSM). The total phenolic content in different extracts was determined by spectrophotometric method (Folin-Ciocalteu reagent) and the antioxidant activity by using DPPH assay. To optimize the conditions for total phenolic content and antioxidant activity were used three independent variables: solvent/sample ratio (1:10, 1:20 and 1:30 g/mL), temperature (40, 50, and 60°C) and time (40, 50 and 60 mins). The results showed that total phenolic content and antioxidant activity in the experiments ranged from 8.7 to 12.1 mg GAE/g and 76.1% to 96.7%, respectively. The coefficients of determination (R2 values) for phenolic content and antioxidant activity were 0.86 and 0.91, respectively. Under the optimum conditions of 1:20 g/mL, 60°C and 55 mins of extraction, the values for total phenolic content and antioxidant activity were 0.448±0.02 mg GAE/g and 87.00±2.0%, respectively. These data showed that the experimental responses were reasonably close to the predicted responses (0.444 mg GAE/g and 84.67%). Therefore, the results showed that Waltheria ovata can be used as antioxidant in foods.

scholarly journals PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF

2019 ◽  
Vol 82 (1) ◽  
Author(s):  
Mohamad Sufian So'aib ◽  
Ku Halim Ku Hamid ◽  
Jailani Salihon ◽  
Huey Ling Tan
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Spontaneous Fermentation ◽  
Fermentation Time

The spontaneous fermentation was carried out on Carica papaya leaf (CPL) in view of its potential improvement on antioxidant functionality and cultivation of lactic acid bacteria. The effect of the spontaneous fermentation on the total phenolic content and antioxidant activity of CPL, as well as biodiversity profiling were evaluated in this study. Total phenolic content and antioxidant capacity of the fermented CPL were 31.14 mg GAE g-1 and 405.8 mM TE g-1 respectively, higher than the unfermented CPL (5.71 mg GAE/g and 130.5 mM TE g-1) respectively. Microbial community was predominantly lactic acid bacteria (LAB) and yeasts, both populated at 104 to 108 CFU/mL during most part of the fermentation. Presumptive Enterobacteriaceae showed up briefly at the onset of the fermentation before disappearing. PCR-DGGE fingerprinting revealed Lactobacillus plantarum (Lb. plantarum) as the sole dominant bacterial species. More diverse yeasts community was detected by PCR-DGGE where succession of Zygosaccharomyces, Saccharomyces, Candida and Aspergillus genera were detected along fermentation time. Spontaneous fermentation successfully enhanced the total phenolic content and antioxidant capacity of the CPL. The cultivation of lactic acid bacteria was indicated by the presence of Lb. plantarum, whereas the disappearance of Enterobacteriaceae conferred a safe consumption of the fermented CPL.

scholarly journals EFFECT OF MATURITY STAGES AND SOLVENT POLARITY ON PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF GUAVA CULTIVARS

2021 ◽  
Vol 21 (no 1) ◽  
Author(s):  
Surabhi Shukla ◽  
Radha Kushwaha ◽  
Monika Singh ◽  
Jyotsana Singh ◽  
Vinita Puranik ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Solvent Polarity ◽  
Total Phenolic ◽  
Maturity Stages ◽  
Ripening Stages

Tropical fruits claim to have phenolic compounds that have been reported to possess strong antioxidant activity. The study investigatedantioxidant activity and total phenolic content of five Guava cultivars namely Allahabad Safeda, Allahabad Surkha, Lalit, Chittidar and Apple color harvested at three fruit ripening stages (unripe, semi-ripe and ripe) and extracted by four solvents (ethanol, methanol, acetone and water) with different polarities (50%, 70% and 100%).The findings suggest that guava cultivars with maturity stages and extracting solvent affected its phenolic content and antioxidant activity significantly. Pure solvents were inefficient extraction medium for antioxidants. Enhanced extraction yields were obtained from solvent containing higher water concentrations and 50% ethanol is a recommended solvent for extracting antioxidants compounds from guava fruit. High correlations between phenolic compositions and antioxidant activities of guava extracts were observed. The total phenolics and antioxidant capacity decreases as the ripening proceeds (unripe>semi-ripe>ripe) in all five cultivars.This study facilitates information on the total phenolic content and antioxidant capacities of guava cultivars which is an important commercial fruit. Results obtained showed that solvent polarities and ripening stages played the major role in extraction of ployphenolics from Guava. The significant declines in the levels of total phenolics and antioxidant capacity during fruit development suggest that the unripe fruits can also be taken for processing into nutraceutical foods.

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