scholarly journals Therapeutic Use Of Vegetable Oils As Functional Food In Alleviation Of Experimental Depression

2020 ◽  
Vol 6 (5) ◽  
pp. 1-7
Author(s):  
Sheikh Nazrul Islam ◽  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Vegetable Oils ◽  
Functional Food ◽  
Therapeutic Use ◽  
Garlic Extract ◽  
Phenol Content ◽  
Fenugreek Seeds ◽  
Black Cumin

This article reports the analysis of phenol content, antioxidant capacity of the oil of black cumin, flax, sesame, mustard and fenugreek seeds, and garlic extract. The oils with strong antioxidant activity were tested for alleviation of experiment depression. Folin-Ciocalteu reagent was used to determine the phenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) was employed for the antioxidant activity

Extraction, Purification, Structural Analysis and Antioxidant Activity of Extracts from Alliums Cepa L. var. agrogatum Don

2012 ◽  
Vol 610-613 ◽  
pp. 3443-3449
Author(s):  
Hai Yue Zhang ◽  
Peng Li ◽  
Fan Jia ◽  
Man Liu ◽  
Ying Wei
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Superoxide Anion ◽  
Functional Food ◽  
Dpph Radical ◽  
Resin Column ◽  
Allium Cepa L ◽  
Total Antioxidant ◽  
Ethanol Extracts ◽  
Ethanol Fraction

The five extracts from Allium cepa L. var. agrogatum Don (ACAD) were determined for their total antioxidant activity by T-AOC kit. The highest antioxidant capacity of the extracts was ethanol fraction. Then the ethanol extracts were purified by AB-8 resin column and polyamide resin column successively. The refined samples were analyzed with HPLC by comparing with quercetin. Moreover, three different methods was selected for evaluating the antioxidant capacity of the reduction of scavenging activity of the stable DPPH radical, the hydrogen peroxide and superoxide anion O2-•radical.Results shown that ACAD exhibited the highly efficient antioxidant activity in all the studied. Thus the results indicated that it could be used as functional food and antiatheroscloresis products.

scholarly journals Variation in minerals, polyphenolics and antioxidant activity of pulp, seed and almond of different Ziziphus species grown in Morocco

2020 ◽  
Vol 23 ◽  
Author(s):  
Ezzouhra El Maaiden ◽  
Youssef El Kharrassi ◽  
Mouna Lamaoui ◽  
Larbi Allai ◽  
Abdel Khalid Essamadi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Functional Food ◽  
Fruit Pulp ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Polyphenolic Content ◽  
Iron And Zinc ◽  
Potassium Magnesium

Abstract Vegetables from the genus Ziziphus (Rhamnaceae) have been identified as one of the main dietary antioxidants, especially phenolic compounds. However, their chemical composition varies according to the specie or the part of the plant. Mineral composition (potassium, magnesium, calcium, sodium, iron, and zinc), polyphenolic content (Flavan-3-ol, Proanthocyanidin, total polyphenol content) and antioxidant capacity (DPPH, ABTS, and ORAC Assay) in four different matrices (whole fruit, pulp, seed and almond) of Ziziphus (Z. Lotus and Z. Spina Christi) commonly grown in Morocco were investigated. As a result, minerals, polyphenolic contents and antioxidant capacity fluctuated significantly (p ≤ 0.05) between different matrices and Ziziphus species analyzed. Seeds displayed a significantly higher mineral level, polyphenolic content and antioxidant capacity in comparison to whole fruit, pulp and almond. Among species, Z. spina-christi have a significantly higher content of mineral, phenolics and antioxidant activity. These results suggest that the mineral level, polyphenolic content and antioxidant capacity vary considerably depending on the Ziziphus species and part of the plant analyzed. Furthermore, Z. spina-christi seeds presented properties desirable for use in functional food.

scholarly journals Comparative Study of Antioxidant Activity between Basic and Convenience Foods

2012 ◽  
Vol 1 (1) ◽  
pp. 143 ◽  
Author(s):  
Irina Ioannou ◽  
Aude Hyardin ◽  
Céline Charbonnel ◽  
Mohamed Ghoul
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Food Preparation ◽  
Food Storage ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Total Antioxidant ◽  
Complex Preparation ◽  
Major Loss ◽  
High Antioxidant Activity

<p class="Standard">The behaviour of the antioxidant capacity (TEAC) and the total phenol content (TPC) of basic foods and convenience foods were analysed along the different steps of food preparation. The major loss of TEAC happens during the processing of convenience foods. A database has been constituted on the TEAC and the TPC of basic and convenience foods, commonly consumed by the French population. It showed that the addition of ingredients with high antioxidant activity to a complex preparation contributes to an increase in the total antioxidant capacity, but not in a proportional way. Differences between expected and measured values are 31 % for two ingredients and 14 % for three ingredients. For the TPC, the increase corresponds to the sum of the TPC of the ingredients. It also showed that microwave reheating and food storage, in most cases, did not lead to variations on TEAC and TPC of convenience foods.</p>

scholarly journals Cream Zahter: A Functional Food Some Chemical and Sensory Properties

2016 ◽  
Vol 4 (Special-Issue-October) ◽  
pp. 32-36
Author(s):  
Ibrahim Hayoglu ◽  
Bülent Basyigit ◽  
Gülseren Hayoglu ◽  
A Atasoy
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Olive Oil ◽  
Sensory Analysis ◽  
Functional Food ◽  
Small Scale ◽  
Black Cumin ◽  
Functional Product ◽  
Fat Soluble Vitamins

Zahter is a traditional product for breakfast containing seeds of watermelon and melon, roasted chickpea, sesame, thyme, cumin, black cumin, fennel, coriander, anise, bulgur, koruk (dried unripe grape), citric acid, sumac, hot red ground pepper and salt although it varies from one factory to another and rely mainly on small scale home productions. All or some of the above mentioned ingredients are mixed and milled at different ratios and served as powder. It is consumed together with natural olive oil making it more attractive with respect to nourishment and health aspects. The objective of this study obtained a functional product which is ready to spread on bread by mixing olive oil, olive oil-turpentine oil and olive oil-turpentine with zahter. There were three products in different ratios. First the ratio of zahter: olive oil in the emulsion was 69:31. Second the ratio of zahter:olive oil, turpentine oil in the emulsion were 69:20:11. Third The ratio of zahter:olive oil, turpentine in the emulsion were 52:17:31. When compared with simple zahter, antioxidant capacity, phenolic compounds of each combination were higher. Furthermore it is thought that these combinations have has the effect of synergy for fat-soluble vitamins (A,D,E,K) because they contain olive oil especially and turpentine oil. According to the results of sensory analysis done, panelists gave the highest score for second emulsion which contained zahter, olive oil and turpentine oil and the lowest score for third emulsion which contained zahter, olive oil and turpentine.

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

Synthesis, Cytotoxicity and Antioxidant Activity of New Analogs of RC-121 Synthetic Derivatives of Somatostatin

2019 ◽  
Vol 18 (10) ◽  
pp. 1417-1424 ◽  
Author(s):  
Emilia Naydenova ◽  
Diana Wesselinova ◽  
Svetlana Staykova ◽  
Ivan Goshev ◽  
Ljubomir Vezenkov
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Cell Line ◽  
Cancer Cell ◽  
Cancer Cell Line ◽  
Colorectal Cancer Cell Line ◽  
Cervical Cancer Cell Line ◽  
Synthetic Derivatives ◽  
Derivatives Of

Background: Based on the structure of RC-121 (D-Phe-c (Cys-Tyr-D-Trp-Lys-Val-Cys)-Thr-NH2, - synthetic derivatives of somatostatin), some analogs were synthesized and tested for in vitro cytotoxic and antioxidant activity. Objectives: The new analogs were modifyed at position 5 with Dap (diaminopropanoic acid), Dab (diaminobutanoic acid) and Orn and at position 6 with the unnatural amino acids Tle (t-leucine). Methods: The in vitro cytotoxic effects of the substances were investigated against a panel of human tumor cell lines HT-29 (Human Colorectal Cancer Cell Line), MDA-MB-23 (Human Breast Cancer Cell Line), Hep G-2 (Human Hepatocellular Carcinoma Cell Line) and HeLa (cervical cancer cell line). The antioxidant capacities were tested by ORAC (Oxygen Radical Antioxidant Capacity) and HORAC (Hydroxyl Radical Averting Capacity) methods. Results: All substances expressed significantly higher antioxidant capacity by comparison with galic acid and Trolox. All substances showed considerable antioxidant capacity as well. Compound 2T (D-Phe-c(Cys-Tyr-DTrp- Dap-Tle-Cys)-Thr-NH2)had the highest antioxidant effect. The compound 4T (D-Phe-c(Cys-Tyr-D-Trp- Orn-Tle-Cys)-Thr-NH2) displayed antiproliferative effect on HeLa cells with IC50 30 µM. The peptide analog 3T (D-Phe-c(Cys-Tyr-D-Trp-Lys-Tle-Cys)-Thr-NH2) exerted the most pronounced inhibition on the cell vitality up to 53%, 56% and 65% resp. against MDA-MB-23, Hep G-2, HeLa in the higher tested concentration. Conclusion: The somatostatin analogs showed moderate influence on the vitality of different tumor cells and could be used in changing their pathology.

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 The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 388
Author(s):  
Xiao Dan Hui ◽  
Gang Wu ◽  
Duo Han ◽  
Xi Gong ◽  
Xi Yang Wu ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Raw264.7 Macrophages ◽  
Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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