scholarly journals Evaluation of the Antioxidant Capacity of the Various Extracts of Dracocephalum apolychaetum

2015 ◽  
Vol 9 (5) ◽  
pp. 31-34
Author(s):  
Mojtaba Khodami ◽  
Neda Mohamadi ◽  
Mehran Goodarzi
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Maximum Level ◽  
Natural Antioxidants ◽  
Antioxidant Effect ◽  
Total Phenolic ◽  
Dpph Method ◽  
Ic50 Values

The purpose of this study was to evaluate the antioxidant effect, total phenolic content of the ethanol, methanol and aqueous extract Dracocephalum polychaetum in flowering stage. The total phenolic content of the plant was measured colorimetrically. Antioxidant capacity of the plant extract was evaluated by DPPH method. In the present study, the highest antioxidant effect was to the extract of methanol, ethanol and aqueous, respectively. IC50 values in extracts of ethanol, methanol and water were respectively 11.89, 8.07 and 24.04. This value was obtained 0.86 μg /ml for BHT. The maximum level of phenol was to methanol, ethanol and aqueous extract respectively. Positive correlation was seen between the value of phenol and antioxidant capacity. The results show the various extracts of D. polychaetum have an antioxidant effect and could be considered as a potential source of natural antioxidants for the treatment of some diseases.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12688

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 Investigation on Green Synthesis, Biocompatibility, and Antibacterial Activity of Silver Nanoparticles Prepared Using Cistus incanus

Materials ◽  
2021 ◽  
Vol 14 (17) ◽  
pp. 5028
Author(s):  
Wioletta Florkiewicz ◽  
Klaudia Pluta ◽  
Dagmara Malina ◽  
Karolina Rudnicka ◽  
Anna Żywicka ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Composition Analysis ◽  
Cistus Incanus

This paper describes the plant-mediated preparation of silver nanoparticles with aqueous extract and infusion of Cistus incanus leaves. To evaluate aqueous extract and infusion antioxidant capacity and total phenolic content the DPPH and Folin–Ciocalteau methods were utilized. The antioxidant capacity and total phenolic content of extract and infusion were equal to 85.97 ± 6.54 mg gallic acid equivalents per gram of dry weight.; 10.76 ± 0.59 mg/mL and 12.65 ± 1.04 mg gallic acid equivalents per gram of dry weight.; 3.10 ± 0.14 mg/mL, respectively. The formed nanoparticles displayed the characteristic absorption band in the 380–450 nm wavelength range. The average size of particles was in the 68.8–71.2 nm range. Morphology and phase composition analysis revealed the formation of spherical nanoparticles with a face-centred cubic structure. Immune compatibility tests of nanoparticles and plant extracts showed no activation of the THP1-XBlue™ monocyte. Cytotoxicity tests performed with L929 mice fibroblasts showed that nanoparticles should be utilized at a concentration of 16 ppm. The minimum inhibitory concentrations determined with the microdilution method for nanoparticles prepared with plant infusion for S. aureus and S. epidermidis were 2 ppm and 16 ppm, respectively.

Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices

2019 ◽  
Vol 23 (2) ◽  
pp. 187-192
Author(s):  
Virun Vichaibun ◽  
Panan Kanchanaphu
Keyword(s):  
Superoxide Dismutase ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Lemon Juice ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Total Antioxidant

Abstract Natural antioxidants from fruit juices have been interesting in terms of safety and low risk of side effects. Lemon juice was added to apple, grape, orange, pineapple and watermelon juices to obtain various concentrations. The blends were assayed for total phenolic content and total antioxidant capacity as well as superoxide dismutase (SOD)-like activity. The highest phenolic content was present in 50% (v/v) lemon juice in pineapple blend (425.1±5.1 μg/ml) in comparison to original juice. The total antioxidant capacity and SOD-like activity in the juice blends increased with increasing the proportion of lemon juice when compared with original juice. Our study indicated that lemon juice enhanced health benefits in terms of total phenolic content, total antioxidant capacity and SOD-like activity.

scholarly journals Total Phenolic and Antioxidant Capacity of Acetone Extract of Tristaniopsis merguensis Leaves

2019 ◽  
Vol 1 (1) ◽  
pp. 10-13
Author(s):  
Occa Roanisca ◽  
Robby Gus Mahardika ◽  
Fajar Indah Puspita Sari
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Extract Yield ◽  
Ic50 Value ◽  
Dpph Method

The purpose of this study was to determine the total phenolic and antioxidant capacity of Tristaniopsis merguensis leaf acetone extract. In this study extraction using the maceration method for 3 days with a ratio of dry leaves and solvents of 1: 10 (w / v). Analysis of total polyphenols in this study was carried out using the Follin-Ciocalteu method. Total polyphenols were measured based on gallic acid standards. The antioxidant capacity is calculated based on the DPPH method. The results of this study, obtained extract yield of 9.34%. The total phenolic content of the Tristaniopsis merguensis leaf acetone extract was 215.22 mg GAE / g DW. While the antioxidant capacity of the acetone extract has an IC50 value of 22,1454 µg / mL.

Antioxidant capacity and phenolic content of two Algerian Mentha species M. rotundifolia (L.) Huds, M. pulegium L., extracted with different solvents

2017 ◽  
Vol 14 (4) ◽  
Author(s):  
Fatiha Brahmi ◽  
Farid Dahmoune ◽  
Nabil Kadri ◽  
Mohmed Chibane ◽  
Soufiane Dairi ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Optimum Conditions ◽  
Solvent Type ◽  
Plant Antioxidants ◽  
Processing Factors

AbstractBackgroundIt is important to consider the optimum conditions and processing factors (like solvent type) influencing activity of plant antioxidants for utilization in food and biological systems.MethodsThe antioxidant capacity and phenolic content of twoResultsThe efficiency of the used solvents to extract phenols from the two species varied considerably. The highest total phenolic content was obtained from methanol extract of MP (25.3±1.3 mg GAE/gConclusionsOur findings identified the appropriate solvent for extracting MP and MR phenolics which might provide a rich source of natural antioxidants.

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

scholarly journals Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 281 ◽  
Author(s):  
Saleha Akter ◽  
Michael E. Netzel ◽  
Ujang Tinggi ◽  
Simone A. Osborne ◽  
Mary T. Fletcher ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Food Preservation ◽  
Total Phenolic ◽  
Foodborne Bacteria ◽  
Terminalia Ferdinandiana

Terminalia ferdinandiana (Kakadu plum) is a native Australian plant containing phytochemicals with antioxidant capacity. In the search for alternatives to synthetic preservatives, antioxidants from plants and herbs are increasingly being investigated for the preservation of food. In this study, extracts were prepared from Terminalia ferdinandiana fruit, leaves, seedcoats, and bark using different solvents. Hydrolysable and condensed tannin contents in the extracts were determined, as well as antioxidant capacity, by measuring the total phenolic content (TPC) and free radical scavenging activity using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Total phenolic content was higher in the fruits and barks with methanol extracts, containing the highest TPC, hydrolysable tannins, and DPPH-free radical scavenging capacity (12.2 ± 2.8 g/100 g dry weight (DW), 55 ± 2 mg/100 g DW, and 93% respectively). Saponins and condensed tannins were highest in bark extracts (7.0 ± 0.2 and 6.5 ± 0.7 g/100 g DW). The antimicrobial activity of extracts from fruit and leaves showed larger zones of inhibition, compared to seedcoats and barks, against the foodborne bacteria Listeria monocytogenes, Bacillus cereus, Methicillin resistant Staphylococcus aureus, and clinical isolates of Pseudomonas aeruginosa. The minimum inhibitory concentration and minimum bactericidal concentration in response to the different extracts ranged from 1.0 to 3.0 mg/mL. Scanning electron microscopy images of the treated bacteria showed morphological changes, leading to cell death. These results suggest that antioxidant rich extracts of Terminalia ferdinandiana fruits and leaves have potential applications as natural antimicrobials in food preservation.

scholarly journals Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation

2014 ◽  
Vol 12 (8) ◽  
pp. 858-867 ◽  
Author(s):  
Christina Zălaru ◽  
Claudia Crişan ◽  
Ioan Călinescu ◽  
Zenovia Moldovan ◽  
Isabela Ţârcomnicu ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Optimum Operating ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Ultrasound Assisted Extraction ◽  
Coreopsis Tinctoria

AbstractThe aim of this research was to investigate the chemical composition of Coreopsis tinctoria Nutt. fruits extract, to highlight the potential of ultrasound assisted extraction in the fast preparation of extracts rich in polyphenols using different solvents (55%, 78% and 96% hydrous ethanol) and to evaluate the antioxidant potential of formulated extracts. LC-MS/MS was used to characterize the ethanolic extract from Coreopsis tinctoria Nutt. dried fruits. The extract contains different flavonoids (marein, flavanomarein, quercetagetin-7-O-glucoside, okanin aurone, leptosidin, luteolin, apigenin) and phenolic acids (chlorogenic acid, caffeic acid). Several parameters that could affect extraction efficiency were evaluated. Finally, this study focused on determination of plant extracts total phenolic content and their antioxidant capacity. The experimental results allowed the selection of the optimum operating parameters leading to the highest total polyphenolic content, expressed as gallic acid equivalents, and avoiding the degradation of phenolic compounds (ethanol 55%; extraction temperature 323.15 K, extraction time 30 min, liquid/solid ratio 20/1). A good relationship between total phenolic content and antioxidant capacity was obtained.

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