scholarly journals Antioxidant characterization of apricot (Prunus armeniaca L.) cultivars and hybrids

2005 ◽  
Vol 11 (4) ◽  
Author(s):  
É. Stefanovits-Bányai ◽  
R. Engel ◽  
R. Herman ◽  
A. Blazovics ◽  
A. Hegedűs
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Prunus Armeniaca ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Long Term Study ◽  
Reducing Ability ◽  
Prunus Armeniaca L

This report forms a part in our long-term study dedicated to reveal the antioxidant properties of apricot fruits through several years. Nineteen apricot cultivars and 8 hybrids were comparatively analysed. Total phenol content and antioxidant activity showed a good correlation. The tested cultivars and hybrids could be arranged in three groups representing different antioxidant activities, 12 entries were involved in the group with relatively low antioxidant capacity (FRAP value < 1500 mmol/L); 10 accessions were classified in the group with medium antioxidant capacity (1500 mmol/L < FRAP value < 3000 mmol/L); and 5 genotypes were grouped to the category of high antioxidant value (FRAP > 3000 mmol/L). `Morden 604' produced a surpassingly outstanding antioxidant character. H-donating ability has further supported our results. Phenolic substances were accumulated and ferric reducing ability was increased in the ripe fruits compared to the unripe ones. High levels of variations in the total phenol content and antioxidant capacity in of apricot fruits were revealed in this study. Environment, year or rootstocks may also influence the antioxidant properties of fruits. however it seems to be convincing that crossing parents with outstanding antioxidant character can produce hybrids with higher antioxidant capacity. Hungarian apricots are widely appreciated for their premium flavour and — as it was evidenced in this study — for their relatively good antioxidant properties. However, delicious fruits should be made functional foods having beneficial health effects through accumulating large amounts of antioxidant molecules in the fruit flesh.

scholarly journals Interaction of Some Commercial Teas with Some Carbohydrate Metabolizing Enzymes Linked with Type-2 Diabetes: A Dietary Intervention in the Prevention of Type-2 Diabetes

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Ganiyu Oboh ◽  
Omodesola O. Ogunruku ◽  
Funke O. Ogidiolu ◽  
Adedayo O. Ademiluyi ◽  
Bukola C. Adedayo ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Ascorbic Acid ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Inhibitory Effect ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Reducing Ability ◽  
Significant Difference

This study is aimed at assessing the inhibitory effect of teas on key enzymes (α-amylase andα-glucosidase) linked with type-2 diabetes and their antioxidant properties. Four samples of three brands were used; infusions of green tea (GT), 2 brands of black tea (BT), and a formulated herbal preparation for diabetes (ADT) (white tea,Radix Puerariae,Radix ophiopogonis, hawthorn berry, Chinese yam, and fragrant Solomon seal rhizome) were prepared and subsequently analyzed for their total phenol, ascorbic acid contents, antioxidant properties (2,2-Azizobis (3-Ethylbenzo-Thiazoline~6-sulfonate) “ABTS” scavenging ability and ferric reducing antioxidant property), and inhibition of pancreatic-α-amylase and intestinal-α-glucosidasein vitro. The study revealed that GT had the highest total phenol content, ascorbic acid content, ABTS* scavenging ability, and ferric reducing ability. Furthermore, all the teas inhibited Fe2+and sodium nitroprusside induced lipid peroxidation in pancreas, with GT having the highest inhibitory effect. Conversely, there was no significant difference (P>0.05) in the inhibitory effects of the teas onα-amylase andα-glucosidase. The antidiabetic property of the teas could be attributed to their inhibitory effect on carbohydrate hydrolyzing enzymes implicated in diabetes and their antioxidant activities.

scholarly journals ANTIOXIDANT ACTIVITY AND TOTAL PHENOL CONTENT OF DIFFERENT PLANT PARTS OF LEBANESE ANNONA SQUAMOSA LINN.

2020 ◽  
pp. 100-105
Author(s):  
FARAH IBRAHIM ◽  
ALI JABER ◽  
GHASSAN IBRAHIM ◽  
EDMOND CHEBLE
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenol ◽  
Free Radical Scavengers ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Annona Squamosa ◽  
Plant Parts ◽  
Ethanolic Extracts

Objective: The aim of this work was to characterize the antioxidant properties and to evaluate the total phenol content of leaves, bark, pericarp, and pulp extracts of Lebanese Annona squamosa Linn. (A. squamosa),, as well as a total screening of secondary metabolites present in the various plant parts studied. Methods: Two solvent systems were used for extraction: ethanol 80 % and methanol 80 %. The antioxidant activity of different extracts was investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The Total Phenol Content (TPC) of the different plant parts are determined and compared via Folin-Ciocalteu method. The results were presented as the mean of three separate experiments and error bars were used to illustrate standard deviation. Results: The phenolic content was found to be highest in the A. squamosa leaves methanolic and ethanolic extracts (117.2 mg and 112.92 gallic acid extract/g, respectively). The results showed that A. squamosa leaves methanolic and ethanolic extracts display the highest antioxidant activities than the bark, pulp and pericarp extracts, with half-maximal inhibitory concentration values 13.61 and 15.97 μg. ml-1 respectively. Ethanol 80 % and methanol 80 % were found to be efficient for the extraction of phenolic compounds. Conclusion: Results of this study indicate the presence of promising compounds in Lebanese A. squamosa that are able to act as antioxidants and free radical scavengers.

scholarly journals Determining the Potential of Haematococcus pluvialis Oleoresin as a Rich Source of Antioxidants

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4073
Author(s):  
Mari Carmen Ruiz-Domínguez ◽  
Carolina Espinosa ◽  
Adrián Paredes ◽  
Jenifer Palma ◽  
Carolina Jaime ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Supercritical Co2 ◽  
Unsaturated Fatty Acids ◽  
Haematococcus Pluvialis ◽  
Antioxidant Properties ◽  
Total Phenol ◽  
Carotenoid Content ◽  
Total Phenol Content ◽  
Phenol Content

Haematococcus pluvialis is known to be a natural source of antioxidants for numerous applications. In this study, an oleoresin rich in carotenoids extracted by supercritical CO2 treatment of H. pluvialis was extensively characterized for its antioxidant capacity. Carotenoid content, fatty acid profile, total phenol content, antioxidant capacity, and viscosity of the oleoresin were determined with the aim of ascertaining the potential of the oleoresin in terms of its antioxidant content for food applications. The oleoresin contained 96.22 mg/g of total astaxanthin (which includes free astaxanthin and astaxanthin esters) and mostly included unsaturated fatty acids (~78% of total fatty acids). High total phenol content and ferric reducing antioxidant potential indicated high antioxidant capacity, but oxygen radical absorbance capacity was lower compared to the oleoresin samples obtained from other species. The oleoresin was a non-Newtonian fluid since it had shear-thinning (pseudoplastic) and shear-thickening (dilatant) flow. Therefore, the H. pluvialis oleoresin is a potential alternative in developing functional ingredients for designing healthy food products. To the best of our knowledge, this is the first study that has reported an extensive characterization of the antioxidant properties of a microalgal oleoresin obtained by means of supercritical CO2 fluid extraction.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

Antioxidant capacity and total phenol content of beech ( Fagus sylvatica L.) bark extracts

2015 ◽  
Vol 77 ◽  
pp. 375-381 ◽  
Author(s):  
Tamás Hofmann ◽  
Esztella Nebehaj ◽  
Éva Stefanovits-Bányai ◽  
Levente Albert
Keyword(s):  
Antioxidant Capacity ◽  
Fagus Sylvatica ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Fagus Sylvatica L

scholarly journals Antioxidant properties of Rubus discolor leaf extracts

2016 ◽  
pp. 189-196 ◽  
Author(s):  
Ivona Velickovic ◽  
Slavica Grujic ◽  
Petar Marin
Keyword(s):  
Antioxidant Properties ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Total Phenol Content ◽  
Aqueous Extracts ◽  
Total Flavonoid Content ◽  
Phenol Content ◽  
Flavonoid Content ◽  
Leaf Extracts ◽  
Dry Extract

In this work were examined aqueous, methanol, ethanol and acetone leaf extracts of Rubus discolor, wild growing blackberry, for their antioxidant properties and total phenol and flavonoid content. The total phenol content (TPC) varried from 250.05 to 446.61 mg GAE/g of dry extract, while total flavonoid content (TFC) was in range between 22.44 and 61.15 mg QE/g of dry extract. Aqueous extracts were the richest in phenols, as well as in flavonoids. In vitro antioxidant capacity of leaf extracts was evaluated by 2,2-diphenyl-1-picrylhydrazil (DPPH), 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging procedures and ferric reducing ability of plasma (FRAP) assay. Aqueous extracts were the most effective through all antioxidant tests. The total phenol content highly correlated with antioxidant activity of extracts. Moreover, weak correlation was established between total phenol and total flavonoid content. The results presented in this work indicate that phenol compounds contribute to antioxidant ability of extracts.

ANTIOXIDANT CAPACITY OF ILEX PARAGUARIENSIS EXTRACTS BY USING HRP-BASED BIOSENSOR

2014 ◽  
Vol 44 (4) ◽  
pp. 325-329
Author(s):  
L. D. MELLO ◽  
L. T. KUBOTA
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Correlation Coefficients ◽  
Ilex Paraguariensis ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Total Antioxidant ◽  
The Relationship ◽  
Dpph Radical Scavenging

Phenol compounds are the major constituents in vegetables and can be correlated to the antioxidant capacity of plants. Thus, the relationship between total antioxidant activity (TAA) and total phenol content of Ilex paraguariensis extracts were evaluated using a Horseradish peroxidase-based biosensor. Antioxidant activities of these extracts were investigated by the 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging method. TAA of the investigated Ilex paraguariensis samples were well correlated to the phenol content, presenting correlation coefficients R  0.9. The measured antioxidant capacity expressed in terms of relative antioxidant capacity of tea and yerba mate of different origin were listed in relation to the 10 mmolL-1 Trolox solution. According to these observations the biosensor reading can be applied to determine the TAA of Ilex paraguariensis samples.

scholarly journals Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

2020 ◽  
Vol 10 (10) ◽  
pp. 3444
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Maria Liouni ◽  
Antony C. Calokerinos ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Color Intensity

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.

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