scholarly journals Nutrient Content, Phytonutrient Composition, Alpha Amylase, Alpha Glucosidase Inhibition Activity and Antioxidant Activity of the Stoechospermum Marginatum Collected in Pre Monsoon Season

2017 ◽  
Vol 5 (3) ◽  
pp. 275
Author(s):  
Reka Palanivel ◽  
Thahira Banu Azeez ◽  
Seethalakshmi Muthaya
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Brown Algae ◽  
Phenolic Content ◽  
Monsoon Season ◽  
Nutrient Content ◽  
Alpha Amylase ◽  
Total Phenolic ◽  
Inhibition Activity ◽  
Alpha Glucosidase

The objective of this study was to investigate the nutrient content, phytonutrient composition, physicochemical properties, alpha amylase and alpha glucosidase inhibition activity and antioxidant activity of the brown algae Stoechospermum marginatum collected from Gulf of Mannar, Tamil Nadu, India in pre monsoon season (June- September, 2015). Six and eight hours of ethanol and aqueous extract of Stoechospermum marginatum were used for phytonutrient screening, alpha amylase, alpha glucosidase inhibition activity and antioxidant activity. From the results of the study it is understood that Stoechospermum marginatum contain a high amount of carbohydrate, protein, crude fiber and phytonutrients like tannin, flavonoid, saponin, alkaloid, terpenoids, steroid and total phenolic content. The physicochemical properties namely Water absorption and Swelling power were very promising. Alpha amylase and alpha glucosidase inhibition activity was recorded to be high in both aqueous and ethanol extracts of eight hour extraction than in extracts taken from six hours extraction. Antioxidant activity was detected using DPPH, FRAP, beta carotene scavenging and H2O2 assay and found to have a high radical scavenging activity. Stoechospermum marginatum possess a valuable amount of total phenolic content and other phytonutrients and physicochemical properties, it may the reason for the potential inhibition of alpha amylase, alpha glucosidase and antioxidant activity. It is concluded from the study that the brown algae may be incorporated into foods to enhance their nutritional and therapeutic value.

scholarly journals Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽  
2020 ◽  
Vol 12 (24) ◽  
Author(s):  
Rey David Vargas Sánchez ◽  
Evelin Martínez Benavidez ◽  
Javier Hernández ◽  
Gastón Ramón Torrescano Urrutia ◽  
Armida Sánchez Escalante
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Biological Activities ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Gram Positive ◽  
Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

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.

Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule Reinw.) seeds

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 47-58
Author(s):  
N.H. Mustaffer ◽  
N.S. Ramli ◽  
K. Tongkhao ◽  
K. Vangnai ◽  
N.K. Rosni ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Water Extract ◽  
Total Phenolic ◽  
Crude Fibre

One method for processing Pangium edule Reinw. seeds for consumption is fermentation. The aim of this study was to determine the physicochemical characteristics of P. edule Reinw. seeds during fermentation and antioxidant activity of the extracts. P. edule Reinw. seeds were boiled for 2 hrs and subjected to spontaneous fermentation for 40 days. The physicochemical properties were evaluated according to AOAC methods. Raw and fermented P. edule Reinw. seeds (day 40) were dried and extracted using ethanol and distilled water. The antioxidant activity was measured using 2,2-diphenyl-1- dipicrylhydrazyl (DPPH) radical scavenging assay while total phenolic content was measured by following the Folin-Ciocalteu method. The results showed that there were no significant differences in water activity while the pH value was decreased along fermentation days. The TSS was significantly increased from day 0 (11.00) to day 30 (19.50), however, it drastically decreased to 11.50 after 40 days of fermentation. The value of lightness (L*) parameter was decreased from 66.44 to 25.28 on day 40 but no significant differences for a* and b* parameter. For proximate analysis, the percentage of ash, crude protein, crude fat, and crude fibre were significantly increased while moisture content and carbohydrate were significantly decreased throughout the fermentation days. Besides, the highest DPPH activity was observed in the ferment-water extract at concentration 10 mg/mL which about 95.61% while the highest total phenolic content was obtained from the ferment-ethanol extract (173.79 mg GAE/100 mg). In conclusion, there were some changes in the physicochemical properties of P. edule Reinw. seeds during fermentation and potentially has antioxidant activities. The results of this study might be used as basic information to develop the fermented seeds as a functional food.

scholarly journals Quinoa Beverages: Formulation, Processing and Potential Health Benefits

2016 ◽  
Vol 23 (2) ◽  
pp. 215-225 ◽  
Author(s):  
Intelli Kaur ◽  
Beenu Tanwar
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ace Inhibition ◽  
Total Phenolic ◽  
Poor Correlation ◽  
Inhibition Activity ◽  
Potential Health ◽  
Phenolic Constituents

AbstractBackground and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models.Results: Among all beverages, malted quinoa beverage (MQB) showed higher protein content (2.9 g/100ml), total phenolic content (2.9 mg Gallic Acid Equivalents (GAE)/g), antioxidant activity (92%) which was well correlated with higher antidiabetic potential (40% at 150μL) by α-glucosidase inhibition. Very low α-amylase inhibition was exhibited by all the beverages (0.4-1.5 %). ACE inhibitory activity was almost negligible for raw quinoa beverage (RQB), soaked quinoa beverage (SQB), minor for germinated quinoa beverage (GQB) (0.2% at 300μL) and higher for MQB (0.9% at 300μL). Total phenolic content was found to be well correlated with DPPH (1,1-Diphenyl-2-picryl-hydrazyl), α-glucosidase and α-amylase inhibition activity in all beverages but poor correlation was found in case of ACE inhibition activity. Among all, GQB was highly acceptable with acceptability magnitude at par with commonly available commercial soya milk.Conclusion: We conclude that quinoa beverages, especially MQB, have antidiabetic and antihypertensive potential, and hence, can be effectively included among diet choices for the management of diabetes and hypertension. In the future, further studies are required in order to characterize phenolic constituents in quinoa beverages responsible for the antidiabetic and antihypertensive potential.

scholarly journals Perbandingan Aktivitas Antioksidan Ekstrak Etanol dan Heksana dari Daun Gedi Merah (Abelmoschus manihot)

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 5 ◽  
Author(s):  
Juan A. W. Prawira
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Total Phenolic Content ◽  
Oxidation Process ◽  
Phenolic Content ◽  
Ethanol Extract ◽  
Hexane Extract ◽  
Total Phenolic ◽  
Inhibition Activity ◽  
Leaf Powder

Penelitian ini bertujuan untuk menentukan perbandingan aktivitas antioksidan ekstrak etanol dan heksana daun gedi merah dalam menghambat proses oksidasi lipida. Penelitian dimulai dengan mengekstraksi serbuk daun gedi merah yang sudah dikeringanginkan menggunakan cara maserasi selama 48 jam dengan pelarut etanol 75% dan pelarut heksana, selanjutnya ditentukan kandungan total fenolik serta aktivitas penghambatan oksidasi. Aktivitas penghambatan oksidasi diukur berdasarkan analisis kadar peroksida dan malondialdehida (MDA). Hasil penelitian menunjukkan bahwa ekstrak etanol memiliki kandungan total fenolik sebesar 28,68 mg/kg dan ekstrak n-heksana sebesar 2,86 mg/kg. Kemampuan penghambatan peroksida maupun MDA oleh ekstrak etanol lebih tinggi daripada ekstrak n-heksana.The purpose of this research is to compare the antioxidant activity of ethanol and hexane extract of leaves of red gedi in inhibiting lipid oxidation process. The research begins by extracting the red gedi leaf powder that has been dried using maceration for 48 hours with 75% ethanol and hexane solvent, then determined the total phenolic content and oxidation inhibition activity. Oxidation inhibition activity was measured by analysis of the levels of peroxide and malondialdehyde (MDA). The results showed that the ethanol extract has a total phenolic content of 28.68 mg/kg and n-hexane extract at 2.86 mg/kg. The ability MDA and peroxide inhibition by ethanol extract higher than n-hexane extract.

scholarly journals Physicochemical Properties, Total Phenolic and Antioxidant Activity of Mixed Tropical Fruit Juice, TP 3 in 1TM

2017 ◽  
Vol 9 (13) ◽  
pp. 50
Author(s):  
Siti Nur Aqilah Abdul Malek ◽  
Hasnah Haron ◽  
Wan Aida Wan Mustafa ◽  
Suzana Shahar
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Test Methods ◽  
Total Sugar ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Tropical Fruit ◽  
Polyphenol Compounds

This study was carried out on the TP 3 in 1TM juice formulation, which consisted of pomegranate concentrate with guava and roselle extract. This study aimed to determine its physicochemical properties, proximate content, total phenolic content, antioxidant activity, total sugar, vitamin C and several targeted polyphenol compounds. Total phenol content was determined using Folin-Ciocalteu method while antioxidant activity was determined using DPPH and ABTS methods. The results showed pH and total soluble solid values of the juice were 3.69 and 8.1 °Brix, respectively. The juice has brightness colour of L = 33.25, a = 3.16 and b = -4.63. Every 100 ml juice contained 10.92 g total sugar, 4 mg vitamin C and 0.44% titratable citric acid. Proximate analyses showed TP 3 in 1TM juice contained 89.38% moisture, 0.15% total ash, 0.16% protein, 0% fat and 10.31% total carbohydrates. The juice was low in calories (42 kcal/100 ml) and contained total phenolic (609 mg GAE/100 ml) and total monomeric anthocyanin (12.94 mg C3G/100 ml). Antioxidant value obtained through DPPH and ABTS test methods were 88.90% and 472.44 µM TE/ml, respectively. Eight selected individual polyphenol compounds ranged from 0.13-633.73 mg/100 ml have been identified. TP 3 in 1TM juice consisting three different tropical fruits can be considered of having high phenolic content and antioxidant activity. Consumption of mixed tropical juices with various polyphenol compositions will protect human body from several diseases attributed to the reactions of free radicals.

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