Radical-Scavenging Activity of Hot Water Extract from Leaves of Sweet Potato Cultivar "Simon-1".

Cosmeceutical formulations containing naturally derived active ingredients are currently preferred by consumers worldwide. Mushrooms are one of the potential sources for cosmeceutical ingredients but relevant research is still lacking. In this study, hot- and cold-water extractions were performed on four locally-cultivated mushrooms—Pleurotus ostreatus, Ganoderma lucidum, Auricularia polytricha and Schizophyllum commune—with the aim to assess the cosmeceutical potential of these mushroom fruitbody extracts. Total phenolics, polysaccharide and glucan content were determined. Antioxidant property of the mushroom extracts was assessed by determining the DPPH radical scavenging, ferric-reducing (FRAP) and superoxide anion (SOA) scavenging activity. Anti-hyaluronidase activity was used as an indicator for the anti-aging and anti-inflammatory property, while anti-tyrosinase activity was evaluated to assess the anti-pigmentation or whitening property of these extracts. Our results showed that total polysaccharide content of P. ostreatus extracts was the highest (235.8–253.6 mg GE/g extract), while extracts from G. lucidum contained the lowest glucan (10.12–10.67%). Cold-water extract from S. commune exhibited substantial tyrosinase inhibition activity (98.15%) and SOA scavenging activity (94.82%). The greatest hyaluronidase activity was exhibited by G. lucidum hot-water extract, with the value of 72.78%. The findings from the correlation analyses suggest that the cosmeceutical properties of these mushrooms can be attributed mainly to the combination of different types of compound such as polysaccharides and phenolics. Overall, cold-water extract of S. commune and hot-water extract of G. lucidum showed the best results and may be further investigated.

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Antioxidant, Mineral and Microbiological Properties of Wine from Blends of Roselle Calyces Extract and Pineapple Juice

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i730249 ◽

2020 ◽

pp. 49-57

Author(s):

M. T. Ukeyima ◽

B. O. Idoko ◽

L. O. Moghalu

Keyword(s):

Antioxidant Capacity ◽

Room Temperature ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Water Extract ◽

Hot Water ◽

Microbial Count ◽

Scavenging Activity ◽

Pineapple Juice ◽

Hot Water Extract

Wine was produced from must formulated by mixing roselle calyces hot water extract with pineapple juice at ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 for A, B, C, D, E and F respectively. Must were pitched with Saccharomyces cerevisiae, fermented at room temperature for 8 days followed by racking, pasteurization and ageing at room temperature for 31 days. The antioxidant capacity, mineral content and microbiological analyses were carried out on the musts and wine samples using standard procedures. There was a significant (p<0.05) difference between must and wines as fermentation was observed to increase its antioxidant capacity (2, 2-diphenyl -1- picrylhydrazylradical scavenging activity, ferric reducing antioxidant properties, trolox equivalent antioxidant properties and hydroxyl radical scavenging activity). Fermentation decreased the mineral contents (manganese, zinc and magnesium) of wines except for sodium that increased significantly. Values ranged from 3.81 – 7.77 mg/L for Manganese, 162.38 – 166.66 mg/L for sodium, 2.71 – 4.71 mg/L for zinc and 35.45 – 40.67 mg/L for magnesium. Microbial count was done at different stages of production and there was no detectable growth on cultured wine samples. The result of this study showed that wines of nutritionally high quality can be produced from blends of roselle hot water extract and pineapple juice.

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Phytochemical Constituents and the Evaluation Biological Effect of Cinnamomum yabunikkei H.Ohba Leaf

Molecules ◽

10.3390/molecules24010081 ◽

2018 ◽

Vol 24 (1) ◽

pp. 81

Author(s):

Seung-Yub Song ◽

Seung-Hui Song ◽

Min-Suk Bae ◽

Seung-Sik Cho

Keyword(s):

Xanthine Oxidase ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Water Extract ◽

Reducing Power ◽

Hot Water ◽

Total Phenolic ◽

Scavenging Activity ◽

Phenolic Contents ◽

Hexane Extracts

Cinnamomum yabunikkei H.Ohba leaf is known as a traditional medicinal material in Korea. However, no scientific identification of the components or efficacy of C.yabunikkei H.Ohba leaf has been reported. In the present study, we prepared various solvent extracts of C.yabunikkei H.Ohba leaf to understand its basic properties and evaluated the antioxidant, xanthine oxidase inhibitory, and elastase inhibitory activities of hexane, ethyl acetate, acetone, methanol, ethanol, and water extracts for the first time. The antioxidant properties were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, reducing power, and total phenolic contents. The hot water extract showed the highest DPPH radical scavenging activity and total phenolic contents, and the reducing power was the highest in the water extract. The hexane extract showed an excellent elastase inhibitory effect compared to control (phosphoramidone) and the highest xanthine oxidase inhibitory activity. These results present basic information for the possible uses of the hot water and hexane extracts from C. yabunikkei leaf for the treatment of diseases caused by oxidative imbalance. In the present study, individual extracts exhibited different effects. Therefore, it is hypothesized that the applicability of C. yabunikkei will depend on the extraction method and nature of the extract. The hot water and hexane extracts could be used as antioxidants, and as anti-gout and anti-wrinkle materials respectively. Several biologically active substances present in hexane extract of C. yabunikkei have been analyzed by GCMS and demonstrated to possess antioxidant and xanthine oxidase inhibitory activity. To the best of our knowledge, this is the first study that reports the chemical profiling and biological effects of various C. yabunikkei leaf extracts, suggesting their potential use in food therapy, cosmetics or alternative medicine.

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Identification of radical scavenging ability and active ingredient of the hot water extract of Forsythia viridissima

10.1055/s-0039-3399818 ◽

2019 ◽

Author(s):

HR Lee ◽

WT Jeong ◽

HK Cho ◽

HB Lim

Keyword(s):

Active Ingredient ◽

Radical Scavenging ◽

Water Extract ◽

Hot Water ◽

Hot Water Extract ◽

Radical Scavenging Ability

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HPLC Evaluation of Phenolic Profile, Nutritive Content, and Antioxidant Capacity of Extracts Obtained fromPunica granatumFruit Peel

Advances in Pharmacological Sciences ◽

10.1155/2013/296236 ◽

2013 ◽

Vol 2013 ◽

pp. 1-6 ◽

Cited By ~ 10

Author(s):

Sushil Kumar Middha ◽

Talambedu Usha ◽

Veena Pande

Keyword(s):

Antioxidant Activity ◽

Gallic Acid ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Water Extract ◽

Scavenging Activity ◽

Fruit Peel ◽

Phenolic Profile ◽

Antioxidant Power

This study revealed polyphenolic content, nutritive content, antioxidant activity, and phenolic profile of methanol and aqueous extracts ofPunica granatumpeel extract. For this, extracts were screened for possible antioxidant activities by free radical scavenging activity (DPPH), hydrogen peroxide scavenging activity and ferric-reducing antioxidant power (FRAP) assays. The total phenolics and flavonoid recovered by methanolic (MPE) and the water extract (AQPE) were ranged from 185 ± 12.45 to 298.00 ± 24.86 mg GAE (gallic acid equivalents)/gm and 23.05 ± 1.54 to 49.8 ± 2.14 quercetin (QE) mg/g, respectively. The EC50of herbal extracts ranged from 100 µg/ml (0.38 quercetin equivalents), for AQPE, 168 µg/ml (0.80 quercetin equivalents), for MPE. The phenolic profile in the methanolic extracts was investigated by chromatographic (HPLC) method. About 5 different flavonoids, phenolic acids, and their derivatives including quercetin (1), rutin (2), gallic acid (3), ellagic acid (4), and punicalagin as a major ellagitannin (5) have been identified. Among both extracts, methanolic extract was the most effective. This report may be the first to show nutritive content and correlation analysis to suggest that phenols and flavonoids might contribute the high antioxidant activity of this fruit peel and establish it as a valuable natural antioxidant source applicable in the health food industry.

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Potent Free Radical Scavenging Activity of Propol Isolated from Brazilian Propolis

Zeitschrift für Naturforschung C ◽

10.1515/znc-1997-11-1217 ◽

1997 ◽

Vol 52 (11-12) ◽

pp. 828-833 ◽

Cited By ~ 34

Author(s):

Purusotam Basnet ◽

Tetsuya Matsuno ◽

Richard Neidlein

Keyword(s):

Free Radical ◽

Vitamin E ◽

Superoxide Anion ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Water Extract ◽

Free Radical Scavenging ◽

Free Radical Scavenging Activity ◽

Scavenging Activity ◽

Brazilian Propolis

Abstract We evaluated free radical scavenging activity of the water, methanol and chloroform extracts of propolis in 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and xanthine-xanthine oxidase (XOD) generated superoxide anion assay systems. The free radical scavenging activity guided fractionation and chemical analysis led to the isolation of a new compound, propol {3-[4-hydroxy-3-(3-oxo-but-1-enyl)-phenyl]-acrylic acid) from the water extract, which was more potent than most common antioxidants such as vitamin C and vitamin E (α-tocopherol) in these assay systems.

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