scholarly journals In vitro antioxidant activity and Content of compounds from Curculigo orchioides rhizome

2020 ◽  
Vol 129 (1B) ◽  
pp. 71-77
Author(s):  
Le Trung Hieu ◽  
Le Lam Son ◽  
Nguyen Thi Nguyet ◽  
Nguyen Minh Nhung ◽  
Ho Xuan Anh Vu ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Triterpenoid Saponins ◽  
Curculigo Orchioides ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging

Curculigo orchioides Gaertn. is used in traditional medicine in Vietnam. Its antioxidant potential was evaluated through DPPH radical scavenging and the total antioxidant capacity method. The data resulted from DPPH radical scavenging activity indicate that Curculigo orchioides display high activity with a low IC50 value (22.78μg/mL), approximately 1.5 times less than that of curcumin (34.34 μg/mL). The total antioxidant capacity of the extract is equivalent to 132.48 ± 1.48 mg GA/g or 264.45 ± 2.34 μmol AS/g. The composition of Curculigo orchioides, including the total phenolic, total flavonoid, polysaccharides, and triterpenoid saponins, was examined by using the colorimetric method with reagents, and their quantity is equivalent to 196.24 ± 1.45 mg GAE/g, 78.49 ± 1.78 mg QE/g, 4.34 ± 0.08 %, 47.60 ± 0.24 mg Rb1/g (Rb1: Gypenoside III), respectively. Specifically, the total triterpenoid saponins content of Curculigo orchioides has been reported for the first time.

scholarly journals In vitro antioxidant activity and Content of compounds from Curculigo orchioides rhizome

2020 ◽  
Vol 129 (1B) ◽  
Author(s):  
Lê Trung Hiếu ◽  
Lê Lâm Sơn ◽  
Nguyễn Thị Nguyệt ◽  
Nguyễn Minh Nhung ◽  
Hồ Xuân Anh Vũ ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Curculigo Orchioides ◽  
Total Antioxidant ◽  
First Time

<p><em>Curculigo orchioides</em> Gaertn. is used in traditional medicine in Vietnam. The antioxidant potential of <em>Curculigo orchioides</em> was<em> </em>evaluated through DPPH radical scavenging and total antioxidant capacity method. The data resulted from DPPH radical<em> </em>scavenging activities indicated that <em>Curculigo orchioides</em> displayed the good activities with low IC<sub>50 </sub>value (22.78μg/mL), approximately 1.5 times less than that of curcumin (34.34 μg/mL). The total antioxidant capacity of the extract of <em>Curculigo orchioides</em> contained 132.48 ± 1.48  mg GA/g or  264.45 ± 2.34 μmol AS/g. Content of compounds from Curculigo orchioides including the total phenolic, total flavonoid, polysaccharides, and saponin - triterpenoids were examined using the colorimetric method with reagents. The content of phenolic compounds, flavonoid compounds, polysaccharides, and saponin – triterpenoids found in <em>Curculigo orchioides</em> was  196.24 ± 1.45 mg GAE/g, 78.49 ± 1.78  mg QUE/g, 4.34 ± 0.08 %, 47.60 ± 0.24 mg Rb1/g (Rb1: (Gypenoside III)), respectively. Specifically, the total saponin - triterpenoid content of <em>Curculigo orchioides</em> has been reported for the first time.</p>

scholarly journals THE CHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STARCH FROM SAGO BARUK PITH (Arenga microcarpha)

Molekul ◽  
2016 ◽  
Vol 11 (2) ◽  
pp. 275
Author(s):  
Lidya Irma Momuat ◽  
Edi Suryanto ◽  
Sri Sudewi
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Dpph Radical ◽  
Crude Fibre ◽  
Total Antioxidant

Sago Baruk (Arenga microcarpha) is one of endemic crop type of Archipelago of Sangihe Talaud, North Sulawesi and potential as source bioactivities including antioxidant. The objectives of this research were to determine the chemical characteristics and antioxidant activity of starch sago baruk which was sequentially extracted with water and filtrate. The sago trunks pith was sequentially extracted with water and filtrate at room temparature for 1 hour. After that, starch of sago baruk were analyzed for their chemical composition (moisture, fat, protein, ash crude fiber and charbohydrate) and total phenolic and tannin condensed content. Antioxidant activity of each sago flour were evaluated in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and total antioxidant capacity. After that, the starch was characterized by IR spectroscopic technique. The sequential extraction result indicated percentage yield of starch I and starch II were 41.39% and 38.21%. The chemical characteristics of starch I revealed that percentage protein, ash, crude fibre and fat were below 1% than starch II especially protein and fiber crude. The starch I had highest total phenolic and tannin condensed content than starch II and starch K. The starch I also showed the highest free radical scavenging activity in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical than starch II and starch K. The result also showed that starch I has strongest total antioxidant capacity than starch II and starch K at all concentration level. Antioxidant activity of three starch increased with the increase in concentration of the samples. The three starch showed of hidroxy (OH), carbonyl (C=O), ether (C-O) and aliphatic group (C-C). It is concluded that starch sago baruk especially the starch I are very rich in antioxidant substituens.

ANTIOXIDANT CAPACITY OF SELECTED LOCALLY AVAILABLE VEGETABLES

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Oluwatosin Adu ◽  
Olabisi Ogunrinola ◽  
Gbemisola Saibu ◽  
Omolade Fajana ◽  
Sedoten Ogun ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Large Scale ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Negative Relationship ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging

Introduction: Fairly large scale analyses have been done to evaluate the antioxidant capacity of vegetables and correlation between the various methods of analysis. However, very little has been done to relate the antioxidant capacities of these vegetables with their pH values. This study was carried out to determine the antioxidant capacity of selected widely consumed and locally available vegetables in Nigeria and relate the antioxidant capacity of these vegetables to their pHs. Methods: The vegetables were grouped into “green vegetables”-cucumber cabbage, lettuceand spring onions and “red vegetables”- tomato, scotchbonnet, cayenne pepper and carrot. The pH of these vegetables were determined. Two different methods-2,2-Diphenyl-1-picryhydrazyl (DPPH) assay and Ferric reducing antioxidant power (FRAP) assay were used to determine the antioxidant capacity. Results: Results of the pH measurements of “green vegetables” showed a range of 5.84-6.72 while the pH of “red vegetables” ranged from 4.87- 5.66.All vegetables used in this study had pH less than 7 with relatively high antioxidant capacity. Scotch bonnet had consistently high antioxidant activity regardless of the method employed. There was a significant negative relationship (P<0.05; r = -0.365) between the pH and DPPH radical scavenging activity and between the pH and total antioxidant capacity (P<0.05 r =-0.351). There was no significant correlation (P<0.05) between DPPH radical scavenging and total antioxidant capacity of all vegetables. Conclusion: The pHs of these vegetables were within the acidic range, and antioxidant potential of these vegetables increased with increasing acidity.

scholarly journals Antioxidant Capacity and Total Phenolic Content of Fresh, Oven-Dried and Stir-Fried Tamarind Leaves

2017 ◽  
Vol 5 (3) ◽  
pp. 282-287 ◽  
Author(s):  
Lee Leng ◽  
Nuramira Nadzri ◽  
Abdul Shaari ◽  
Norawanis Abdul Razak ◽  
Khor Yee
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Frying Process ◽  
Amine Groups ◽  
Chemical Groups ◽  
Dpph Radical Scavenging

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process.

scholarly journals Antioxidant Activity of Temulawak (Curcuma xanthorrhiza Roxb.) and its Classification with Chemometrics

2020 ◽  
pp. 29
Author(s):  
Indah Widyastuti ◽  
Hanna Zaidah Luthfah ◽  
Yuniar Intan Hartono ◽  
Rosy Islamadina ◽  
Adelin Theresia Can ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Principal Component ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Curcuma Xanthorrhiza ◽  
And Cluster Analysis ◽  
Dpph Radical Scavenging ◽  
Radical Scavenging Assay

Temulawak (Curcuma xanthorrhiza Roxb.) or Javanese turmeric is one of the medicine plants from Indonesia, which contains curcuminoid and xanthorrhizol. These compounds have large biological activity, such as antioxidant capacity. The location of this plant grows, affects the variance of the active compound which causes the changes in its activity. This study aims to evaluate antioxidant capacity, total phenolic, and total flavonoid content (TPC and TFC) of the sample collected from different markets, and to classify the samples into different culsters with chemometric techniques. The antioxidant capacity is determined by using DPPH radical scavenging assay, meanwhile, TPC and TFC are determined by Folin-Ciocalteu and AlCl3 method using Spectrophotometry UV/Vis. These data were used to analyze the samples with chemometric principal component analysis (PCA) and cluster analysis (CA) to classify the samples into different clusters. Sample TL02 (Sambi Market, Kediri, East Java) has the highest phenolic-flavonoid content and antioxidant capacity. Clustering samples based on PCA and CA resulting in 3 clusters.

scholarly journals Antioxidant Activity of Methanol Extract from Several Indonesian Green Teas

2018 ◽  
Vol 26 (1) ◽  
pp. 018
Author(s):  
Adelina Simamora ◽  
Michael Steven ◽  
Adit Widodo Santoso ◽  
Flora Rumiati ◽  
Kris Herawan Timotius
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Total Antioxidant Capacity ◽  
Health Effect ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Total Antioxidant

<p>As a common beverage, green tea is supposed to have beneficial health effect, such as antioxidant. At present, there are many green teas available in the market in Jakarta. Their quality, in their antioxidant activity, should be proved. This study aimed to investigate the antioxidant activity of extracts of green tea products commercially available in Jakarta. Four green tea samples from different factories (coded as A, B, C, and D) were selected and macerated using methanol. DPPH radical scavenging activity, reducing power ability and total antioxidant capacity were used to measure the antioxidant activity. The total phenolic content (TPC) was also determined. The studied green teas had varied TPC from 23.80  to  84.03 mG GAE/g extract, ranked as B &gt; D &gt; A &gt; C. All samples exhibited various but strong antioxidant activity by DPPH assay, even better than standards ascorbic acid and butylated hydroxytoluene (BHT). However, all extracts showed similar activities in their reducing power ability and total antioxidant capacity, with activities less than standards.<strong> </strong>These findings confirm that the quality of the Indonesian commercial green teas were heterogeneous both in TPC or DPPH scavenging capacity. But, there is an indication that they are good as an antioxidant containing beverage. </p>

scholarly journals Evaluation of the changes in physicochemical and antioxidant properties of honey during storage

2019 ◽  
Vol 9 (9) ◽  
pp. 593 ◽  
Author(s):  
Mehdi Zarei ◽  
Ali Fazlara ◽  
Nasim Alijani
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Storage Period ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Geographical Regions ◽  
Different Types ◽  
One Year ◽  
Dpph Radical Scavenging

Background Despite having a lot of information about the physicochemical and antioxidant properties of honeys from different geographical regions, there is only limited information about the changes in these characteristics during long-term storage of honey. Hence, this study was conducted to evaluate these changes in five different types of honey, including alfalfa, milkvetch, lotus, thyme, and multifloral honeys, during one year of storage at room temperature.MethodsSamples were analyzed for pH, free acidity, Ash, moisture, electrical conductivity, hydroxymethylfurfural, color, total phenolic content, DPPH radical-scavenging activity and ferric reducing antioxidant power.ResultsChanges were more or less observed in all the physicochemical characteristics of honeys during the storage period. However, these changes did not exceed the maximum acceptable limits and after one-year of storage, the physicochemical properties of all types of honeys were within the standard limits except for HMF content in multifloral honey (43.89 mg/kg). Regarding the antioxidant capacity of honeys, our results showed 38.92-73.3 % decrease in DPPH radical scavenging activities and 43.29-67.0 % decrease in FRAP values of different types of honeys during  the storage period.ConclusionFrom the nutritional point of view, decrease in the antioxidant capacity of honeys is of particular importance. Therefore, these levels of reduction in antioxidant capacity could certainly affect the nutritional and health benefits of honey.

scholarly journals ANTIOXIDANT ACTIVITIES OF SOME LESS UTILIZED EDIBLE FRUITS

2017 ◽  
pp. 28-31
Author(s):  
Sumita Dasgupta ◽  
Maitry Pandya ◽  
Nirali Patel
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phyllanthus Emblica ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Frap Assay ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging

Objective: The objective of the present study was to evaluate the total phenolic (TPC) and flavonoid content (TFC) of five less utilized fruits such as Aegle marmelos, Spondias pinnata, Limonia acidissima, Averhoa carambola, Crescentia cujete and was compared with Phyllanthus emblica, (Amla) well known for its antioxidant activities. Total phenolic and flavonoid contents of samples were correlated with antioxidant activities like 1,1-Diphenyl-2-Picryl-Hydrazyl (DPPH) free radical scavenging assay, Ferric reducing antioxidant potential (FRAP) assay and total antioxidant capacity (TAC).Methods: The total phenolic of each fruit extract were determined by the Folin-Ciocalteu method with some modifications and the total flavonoids were estimated by Aluminum trichloride colourimetric method. The DPPH antioxidant assay, The FRAP assay and TAC were determined spectrophotometrically.Results: The total phenolics were expressed as mg/100g Gallic acid equivalent (mg GAE/100 gm) and the total flavonoids were expressed as mg/100g Quercetin equivalent (mg QE/100 gm). TPC was found to be maximum in Spondias pinnata with 142.16 mg GAE/100 gm where as TFC was maximum in Phyllanthus emblica with 91.1 mgQE/100 gm. DPPH radical scavenging activity was expressed n percentage(%), FRAP values expressed as mg/100g Ascorbic equivalent (AAE) and the total antioxidant activity was expressed as mg/100g Ascorbic equivalent. Maximum DPPH radical scavenging activity was shown by Spondias pinnata (93.75%), FRAP values were maximum in Phyllanthus emblica with 72.6 mg AAE/100 gm and total antioxidant capacity was found to be highest in Spondias pinnata (50.1 mg AAE/100 gm).Conclusion: Spondias pinnata, an underutilized fruit, was found to be promising with antioxidant activities comparable to Phyllanthus emblica.

scholarly journals In Vitro Antioxidant and Thrombolytic Activities of Bridelia Species Growing in Bangladesh

2013 ◽  
Vol 5 (2) ◽  
pp. 343-351
Author(s):  
A. Anjum ◽  
M. A. Sikder ◽  
M. R. Haque ◽  
C. M. Hasan ◽  
M. A. Rashid
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Total Antioxidant

The organic soluble extractives of three Bridelia species, B. verrucosa, B. stipularis and B. tomentosa growing in Bangladesh were subjected to screening for free radical scavenging activity, total antioxidant capacity and total phenolic content. All of the methanol extracts of the these plants and their kupchan fractions showed moderate to strong free radical scavenging activity, the total antioxidant capacity and total phenolic content, of which the methanol extract of the leaf of B. verrucosa revealed highest activity having IC50 value of 6.35 ?g/ml. All the extractives of three plants were also studied for their thrombolytic potential. Among the three plants the carbon tetrachloride soluble fraction and methanol extract of leaf and aqueous soluble fraction of bark of B. tomentosa, methanol extract of bark of B. stipularis and carbon tetrachloride soluble fraction of leaf of B. verrucosa exhibited highest thrombolytic activity with clot lysis value of 41.46%, 34.85%, 37.04%, 36.45% and 33.72%, respectively. Standard streptokinase was used as positive control which exhibited 61.50% lysis of clot while the negative control water revealed 2.56% lysis of clot.Keywords: Antioxidant; Free radical scavenging; Total antioxidant capacity; Phenolic content; Thrombolytic activity; Bridelia.© 2013 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi: http://dx.doi.org/10.3329/jsr.v5i2.13568        J. Sci. Res. 5 (2), 343-351 (2013)

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

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