Thermal stability, antioxidant activity, and photo-oxidation of natural polyphenols

2014 ◽  
Vol 68 (1) ◽  
Author(s):  
Irina Volf ◽  
Ioana Ignat ◽  
Mariana Neamtu ◽  
Valentin Popa
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Gallic Acid ◽  
Vanillic Acid ◽  
Grape Seeds ◽  
Photo Oxidation ◽  
Degradation Rates ◽  
Ultraviolet C ◽  
Uv C

AbstractThe thermal stability (60°C, 80°C, 100°C), antioxidant activity, and ultraviolet C light (UV-C) stability of standard polyphenols solutions (catechin, gallic acid, and vanillic acid) and of vegetal extracts from spruce bark and grape seeds were investigated. Exposure of the standard solutions and vegetal extracts to high temperatures revealed that phenolic compounds were also relatively stable (degradations ranged from 15 % to 30 % after 4 h of exposure). The highest antioxidant activity was obtained for ascorbic acid and gallic acid followed by catechin and caffeic acid and the grape seeds. The results show that, after 3 h of UV-C exposure, approximately 40 % of vanillic acid, 50 % of gallic acid, and 83 % of catechin were removed. Similar degradation rates were observed for vegetal extracts, with the exception of the degradation of catechin (40 %) from grape seeds. In addition, the photo-oxidation of polyphenols in the presence of food constituents such as citric acid, ascorbic acid, sodium chloride, and sodium nitrate was assessed.

scholarly journals The Study of Antioxidant Components in Grape Seeds

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3736 ◽  
Author(s):  
Lenka Sochorova ◽  
Bozena Prusova ◽  
Tunde Jurikova ◽  
Jiri Mlcek ◽  
Anna Adamkova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Vitis Vinifera L ◽  
Coumaric Acid ◽  
Grape Seeds ◽  
Chromatographic Techniques

The paper deals with the study of antioxidant properties of extracts from vine seeds (Vitis vinifera L.) using spectrometric and chromatographic techniques. Ten vine varieties (Cerason, Laurot, Kofranka, Gewürztraminer, Hibernal, Blaufrankisch, Zweigeltrebe, Erilon, Palava, and Welschriesling) obtained from the years 2015, 2016, and 2017 were selected for the study. The antioxidant activity was determined spectrophotometrically using four fundamentally different methods; the content of total polyphenolic compounds was determined using the Folin–Ciocalteu method. In 2015, the content of 14 antioxidants (gallic acid, caffeic acid, coumaric acid, coutaric acid, ferulic acid, fertaric acid, trans-piceid, trans-piceatannol, rutin, quercetin-3-β-d-glucoside, quercitrin, myricetin, catechin, and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape seeds and the differences in content in individual varieties and in individual years.

scholarly journals NUTRITIONAL COMPONENTS IN SELECT FLORIDA TROPICAL FRUITS

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 504E-504
Author(s):  
Kanjana Mahattanatawee ◽  
Elizabeth Baldwin ◽  
Kevin Goodner ◽  
John Manthey ◽  
Gary Luzio
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Tropical Fruits ◽  
Total Dietary Fiber ◽  
Soluble Phenolics ◽  
Gallic Acid Equivalent

Fourteen tropical fruits from southern Florida [red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey, sapodilla, lychee, longan, green mango, ripe mango, green papaya and ripe papaya] were evaluated for antioxidant activity, ascorbic acid (vitamin C), total fiber and pectin. ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl, radical scavenging activity) assays were used to determine antioxidant activity. The total soluble phenolics (TSP), ORAC, and DPPH ranged from 205.4 to 2316.7 μg gallic acid equivalent/g puree, 0.03 to 16.7 μmole Trolox equivalent/g puree and 2.1 to 620.2 μg gallic acid equivalent/g puree, respectively. Total ascorbic acid (TAA), total dietary fiber (TDF) and pectin ranged from 13.6 to 159.6 mg/100 g, 0.88 to 7.25 g/100 g and 0.2 to 1.04 g/100 g, respectively. The antioxidant activities, TSP, TAA, TDF and pectin appeared to be influenced by cultivar (papaya, guava and dragon fruit) and ripening stage (papaya and/or mango). Data demonstrate the potential benefits of several of these fruits for human health.

PHYTOCHEMICAL SCREENING, ANTIBACTERIAL, AND ANTIOXIDANT ACTIVITIES OF CASSIA MONTANA HEYNE EX ROTH LEAF EXTRACTS

2021 ◽  
pp. 41-16
Author(s):  
HEMALATHA M ◽  
BHAKSHU L ◽  
YASODAMMA N
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antibacterial Activity ◽  
Gallic Acid ◽  
Dry Weight ◽  
Diffusion Method ◽  
Klebsiella Pneumonia ◽  
Phytochemical Screening ◽  
Leaf Extracts ◽  
Water Extracts

Objective: The leaf extracts of Cassia montana (Caesalpiniaceae) were being used for leucorrhea and rheumatic pains used by the certain tribal people in Andhra Pradesh. The present studies focused on the antibacterial, antioxidant activity of leaf extracts of C. montana which provide the scientific basis for its folklore applications in various ailments. Methods: Ethyl-alcohol and water extracts of C. montana (leaf) were screened for phytochemicals, antimicrobial activity and antioxidant activity using in vitro methods. The total phenolics were estimated using Folin–Ciocalteu reagent with reference to gallic acid, whereas the antioxidants of the extracts were quantified using ammonium molybdate reduction assay with reference to the ascorbic acid. The antibacterial activity was studied by disk-diffusion method and the radical scavenging assay by DPPH discoloration method with reference to ascorbic acid. Results: The leaf extracts were tested for antibacterial, antioxidants, and phytochemical screening and found the significant phytoconstituents as steroids, lignins, flavonoids, phenols, glycosides, tannins, cardiac glycosides, and reducing sugars in ethanol and aqueous extracts. The tested extracts exhibited significant antibacterial activity. It is also observed that ethanolic extracts are more effective with minimum inhibition concentrations values at 28 and 32 μg/disk against Bacillus subtilis and Staphylococcus aureus followed by Klebsiella pneumonia and Pseudomonas aeruginosa with 80 and 90 μg/disk. Total polyphenols quantified in alcohol and water extracts with reference to the gallic acid is 108 and 267 mg/g dry weight of leaf, respectively. Total antioxidants quantified in alcohol and water extracts with reference to the ascorbic acid is 70 and 85 mg/g dry weight of leaf, respectively. The tested extracts were exhibited strong effect on the discoloration of DPPH indicated the significant scavenging activity. Conclusion: The present study revealed that the tested extracts were exhibited significant anti-bacterial antioxidant activity along with the diversified phytochemicals. Hence, the leaf extracts of C. montana were having potential role in the treatment of ethno botanical health claims.

scholarly journals Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 70
Author(s):  
Sneh Punia ◽  
Kawaljit Singh Sandhu ◽  
Simona Grasso ◽  
Sukhvinder Singh Purewal ◽  
Maninder Kaur ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Gallic Acid ◽  
Aspergillus Oryzae ◽  
Rice Bran ◽  
Fungal Spores ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
The Impact

Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined using the Folin–Ciocalteu method, increased during fermentation until the 4th day. The antioxidant activity analyzed using the 2,2 Diphenyl–1′ picrylhydrazyl (DPPH) assay, total antioxidant activity (TAC), 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) assay, reducing power assay (RPA) and hydroxyl free radical scavenging activity (HFRSA) for fermented rice bran (FRB) were determined and compared to unfermented rice bran (URB). TAC, DPPH, ABTS+ and RPA of FRB increased till 4th day of fermentation, and then decreased. The specific bioactive constituents in extracts (Ethanol 50%) from FRB and URB were identified using high performance liquid chromatography (HPLC). HPLC confirmed a significant (p < 0.05) increase in gallic acid and ascorbic acid. On the 4th day of fermentation, the concentrations of gallic acid and ascorbic acid were 23.3 and 12.7 µg/g, respectively. The outcome of present investigation confirms that antioxidant potential and TPC of rice bran may be augmented using SSF.

scholarly journals Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

2020 ◽  
Vol 8 (9) ◽  
pp. 1324 ◽  
Author(s):  
Alexandre Degrain ◽  
Vimbainashe Manhivi ◽  
Fabienne Remize ◽  
Cyrielle Garcia ◽  
Dharini Sivakumar
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacterium ◽  
Vanillic Acid ◽  
Soluble Solids ◽  
Acid Fermentation ◽  
Total Soluble Solids ◽  
Leuconostoc Pseudomesenteroides

This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.

PHYTOCHEMICAL CONSTITUENTS, ANTIOXIDANT ACTIVITY AND ACUTE ORAL TOXICITY OF POMEGRANATE (PUNICA GRANATUM L.) FRUIT PEEL EXTRACT

2019 ◽  
pp. 7-14
Author(s):  
Hai Trieu Ly ◽  
Tuan Anh Vo ◽  
Viet Hong Phong Nguyen ◽  
Thi My Sa Pham ◽  
Bich Thao Lam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Punica Granatum ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Fruit Peel ◽  
Total Polyphenol ◽  
Punica Granatum L

Background: The natural antioxidants have an important role in the prevention of many diseases. The aim of study is to investigate phytochemical components, antioxidant activity and acute oral toxicity of Pomegranate (Punica granatum L.) fruit peel (PFP) extract. Materials and methods: Phytochemicals of PFP were determined by qualitative chemical tests, thin layer chromatography, total polyphenol and flavonoid contents. The PFP extract was evaluated for antioxidant activity by DPPH assay and MDA assay. In vivo acute oral toxicity test was conducted using Karber-Behrens method to determine LD50. Results: Results illustrated that PFP mainly contains flavonoids, alkaloids, tannins, triterpenes, saponins, and coumarins. PFP extract exhibited the total polyphenol and flavonoid contents with 189.97 mg gallic acid equivalent/g dry weight and 9.42 mg quercetin equivalent/g dry weight, respectively. The DPPH free radical scavenging and anti-lipid peroxidation activities of PFP extract were expressed with IC50 value of 4.80 μg/mL and 0.38 μg/ mL, sequentially. Simultaneously, the Dmax (the maximum dose administered to mice that no toxicity was observed) of PFP extract was determined to be 21.28 g/kg, equivalent to 35.64 g dried herb. Conclusion: The PFP extract is relatively safe and revealed high antioxidant activity. Key words: Punica granatum L.; polyphenols; flavonoids; gallic acid; quercetin; antioxidant activity; acute oral toxicity

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