Antioxidant activity and total phenolic content of methanol extracts ofIxora coccinea

2010 ◽  
Vol 48 (10) ◽  
pp. 1119-1123 ◽  
Author(s):  
Angeline Torey ◽  
Sreenivasan Sasidharan ◽  
Lachimanan Yoga Latha ◽  
Sivaramakrishnan Sudhakaran ◽  
Surash Ramanathan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Methanol Extracts

scholarly journals COMPARATIVE EVALUATION OF THE ANTIOXIDANT POTENTIAL OF Hericium erinaceus, Hericium americanum AND Hericium coralloides

2019 ◽  
Vol 18 (6) ◽  
pp. 97-105
Author(s):  
Funda Atila
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Hericium Erinaceus ◽  
Methanol Extracts ◽  
Ferric Reducing Antioxidant Power ◽  
High Antioxidant Activity

The aim of this work was to determine the total phenolic content (TPC) and the antioxidant activity of methanol extracts of Hericium erinaceus, Hericium americanum and Hericium coralloides, including free radical scavenging method (DPPH), ferric reducing antioxidant power (FRAP) and radical cation scavenging method (ABTS). Hericium spp exhibited moderate to high antioxidant activity. The highest TPC (3.27 ±0.01 mg GAE g–1) and antioxidant activity values (17.0 ±0.68 mmol TE g‒1 in FRAP; EC50 = 4.12 ±0.12 mg mL‒1 in DPPH•; EC50 = 2.83 ± 0.10 mg mL‒1 in ABTS•+) were found for methanol extracts of H. coralloides. The TPC and antioxidant activity of H. erinaceus isolates varied from strain to strain. H. americanum possessed considerably lower total phenolic content (2.31 ±0.01 mg GAE g‒1) and antioxidant activity (10.5 ±0.59 mmol TE g‒1 in FRAP; EC50 = 7.82 ±0.09 mg mL‒1 in DPPH•; EC50 = 6.36 ± 0.12 mg mL‒1 in ABTS•+) than H. coralloides and H. erinaceus. A high correlation was determined between TPC and ABTS•+ (r2 = 0.855), DPPH• (r2 = 0.969) and FRAP (r2 = 0.942). According to results obtained in the present study, Hericium spp., especially H. coralloides and some of H. erinaceus isolates, might be promising natural source of antioxidants for food and pharmaceutical industry.

scholarly journals Radical Scavenging Activity and Total Phenolic Content of Extracts of the Root Bark of Osyris Lanceolata

2009 ◽  
Vol 4 (1) ◽  
pp. 1934578X0900400
Author(s):  
Elizabeth M. O. Yeboah ◽  
Runner R. T. Majinda
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Root Bark ◽  
Fast Kinetics ◽  
Methanol Extracts ◽  
Slow Kinetics

The root bark of Osyris lanceolata was screened for its antioxidant potential using three variations of the DPPH radical scavenging method viz a TLC-autographic assay, a semi-quantitative TLC assay, and a spectrophotometric assay. The total phenolic content was evaluated as gallic acid equivalents (GAE) using the Folin-Ciocalteu method. The powdered root bark was extracted sequentially with n-hexane, chloroform, methanol and 90% methanol/water. A separate supercritical fluid extraction (SFE) of the root bark was also carried out. The radical scavenging ability, as measured by IC50 values, was found to be 48.4 ± 0.4 and 49.5 ± 1.9 μg/mL for the 90% methanol/water and methanol extracts respectively, while those of the chloroform, n-hexane, and SFE extracts were found to be < 250 μg/mL. Under the same conditions, the values for the standards, ascorbic acid and gallic acid, were found to be 38.70 ± 0.08 and 2.86 ± 0.01 μg/mL respectively. The radical scavenging power of the five extracts correlated positively with the total phenolic content and was ranked in the following decreasing order: 90% methanol/water > methanol > chloroform > SFE > n-hexane with total phenolic contents of 290.2 ± 3.3, 271.0 ± 3.7, 74.4 ± 0.8, 62.5 ± 0.4 and 49.5 ± 1.9 mg GAE/g of dry extract, respectively. The 90% methanol/water and methanol extracts showed several components with high antioxidant activity displaying fast kinetics in both TLC assays, while the chloroform, SFE, and n-hexane extracts exhibited slow kinetics antioxidant activity.

Total phenolic content, flavonoid concentration, antioxidant and antimicrobial activity of methanol extracts from three Seseli L. taxa

2012 ◽  
Vol 7 (6) ◽  
pp. 1116-1122 ◽  
Author(s):  
Jelena Matejić ◽  
Ana Džamić ◽  
Tatjana Mihajilov-Krstev ◽  
Vladimir Ranđelović ◽  
Zoran Krivošej ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Salmonella Enteritidis ◽  
Antimicrobial Agents ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Methanol Extracts ◽  
Antioxidant And Antimicrobial Activity

AbstractThe present study describes the total phenolic content, concentrations of flavonoids and in vitro antioxidant and antimicrobial activity of methanol extracts from Seseli pallasii Besser, S. libanotis (L.) Koch ssp. libanotis and S. libanotis (L.) Koch ssp. intermedium (Rupr.) P. W. Ball, growing wild in Serbia. The total phenolic content in the extracts was determined using Folin-Ciocalteu reagent and their amounts ranged between 84.04 to 87.52 mg GA (gallic acid)/g. The concentrations of flavonoids in the extracts varied from 4.75 to 19.37 mg Qu (quercetin)/g. Antioxidant activity was analyzed using DPPH reagent. Antioxidant activity ranged from 0.46 to 4.63 IC50 (mg/ml) and from 1.98 to 2.19 mg VitC (vitamin C)/g when tested with the DPPH and ABTS reagents, respectively, using BHA and VitC as controls. The antimicrobial activity of the extracts was investigated using a micro-well dilution assay for the most common human gastrointestinal pathogenic bacterial strains: Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 9027, Salmonella enteritidis ATCC 13076, Bacillus cereus ATCC 10876, Listeria monocytogenes ATCC15313, Staphylococcus aureus ATCC 25923 and Candida albicans ATCC 10231. This finding suggests that Seseli species may be considered as a natural source of antioxidants and antimicrobial agents.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

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

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

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.

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