PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages.

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PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

10.32006/eeep.2021.2.05-11 ◽

2021 ◽

Vol 2021 (2/2021) ◽

pp. 5-11

Author(s):

Magdalena Trendafilova ◽

Bogdan Goranov ◽

Vesela Shopska ◽

Rositsa Denkova-Kostova ◽

Velislava Lyubenova ◽

...

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Essential Oil ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Acid Fermentation ◽

Antioxidant Power ◽

Radical Scavenging Assay

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Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions

PLoS ONE ◽

10.1371/journal.pone.0249250 ◽

2021 ◽

Vol 16 (5) ◽

pp. e0249250

Author(s):

Hsing-Chun Kuo ◽

Ho Ki Kwong ◽

Hung-Yueh Chen ◽

Hsien-Yi Hsu ◽

Shu-Han Yu ◽

...

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Free Radical ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Radical Scavenging ◽

Natural Antioxidants ◽

Free Radical Scavenging ◽

Radical Scavenging Ability ◽

Optimization Of Fermentation

In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response surface methodology (RSM). Lactobacillus plantarum BCRC 11697 was chosen because, compared to other lactic acid bacteria, it exhibits increased free radical scavenging ability and can produce more phenolic compounds, DPPH (from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%). Using RSM, we further optimize the fermentation protocol of BCRC 11697 by adjusting the initial fermentation pH, agitation speed, and temperature to reach the highest level of antioxidant activity (73.5% of DPPH and 93.8% of ABTS). The optimal protocol (pH 5.55, 104 rpm, and 24.4°C) resulted in a significant increase in the amount of phenolic compounds as well as the DPPH and ABTS free radical scavenging ability of BCRC 11697 products. The IC50 of the DPPH and ABTS free radical scavenging ability were 0.33 and 2.35 mg/mL, respectively, and both protease and tannase activity increased after RSM. An increase in lower molecular weight (<24 kDa) protein hydrolysates was also observed. Results indicated that djulis fermented by L. plantarum can be a powerful source of natural antioxidants for preventing free radical-initiated diseases.

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Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽

10.2478/botlit-2020-0007 ◽

2020 ◽

Vol 26 (1) ◽

pp. 76-87

Author(s):

Aziza Lfitat ◽

Hind Zejli ◽

Abdelkamel Bousselham ◽

Yassine El Atki ◽

Badiaa Lyoussi ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Olive Leaves ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

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Phytochemical analysis and antioxidant activity of different plant parts of Pellacalyx axillaris

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v15n3.1415 ◽

2019 ◽

Vol 15 (3) ◽

pp. 394-397

Author(s):

Najwa Ahmad Kuthi ◽

Norazah Basar

Keyword(s):

Antioxidant Activity ◽

Biological Activities ◽

Radical Scavenging ◽

Bark Extract ◽

Phytochemical Analysis ◽

Phytochemical Study ◽

Antioxidant Power ◽

Plant Parts ◽

Crude Extracts ◽

Radical Scavenging Assay

Pellacalyx axillaris or locally known as ‘membuloh’ is a mangrove species belonging to the Rhizophoraceae family. Till date, there has been only one phytochemical study found on this particular plant species and that without any documentation on its biological activities. Therefore, the present work aimed to reveal the phytoconstituents and the antioxidant activity of different crude extracts from different plant parts of P. axillaris. Experimentally, three organic solvents of different polarities i.e. n-hexane, ethyl acetate and methanol were used to prepare the crude extracts from the dried leaves, twigs and barks of P. axillaris. The preliminary phytochemical screening of this species indicated the presence of terpenoids, phenolic compounds, tannins, flavonoids, alkaloids, anthraquinone glycosides and carbohydrates. The in vitro antioxidant activity of the species evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay, and ferric reducing antioxidant power (FRAP) suggested that the methanolic bark extract contained potential source of natural antioxidants. Further research into isolation of antioxidant compounds from this species is highly recommended.

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Essential Oil and Hydrosol Extract Chemical Composition, Phytochemicals of Algerian Rhus pentaphylla Desf. and its Antioxidant Activity

Current Bioactive Compounds ◽

10.2174/1573407215666190207094119 ◽

2020 ◽

Vol 16 (5) ◽

pp. 627-638

Author(s):

Nassima Benmansour ◽

Asma Allal ◽

Chaouki Selles ◽

Boufeldja Tabti ◽

Alain Muselli

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Chemical Compositions ◽

Antioxidant Power ◽

Promising Source

Background: Rhus pentaphylla Desf. (Anacardiaceae) widely grown in Algeria, is an underutilized plant and remains poorly studied. To investigate for the first time, the chemical composition profile of essential oil and hydrosol extract; besides Total Phenolic (TPC), Flavonoid (TFC) and Condensed Tannins Contents (CTC) of fruits, leaves and roots, the fatty acid composition was assessed. The radical scavenging activity of R. pentaphylla extracts was then evaluated. Methods: Essential oil and hydrosol extract were isolated respectively by hydrodistillation and liquidliquid- extraction from the aerial parts of R. pentaphylla. The antioxidant activity was evaluated using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). Chemical compositions of various extracts were investigated using Gas Chromatography (GC) and GC-Mass Spectrometry (GC-MS). Results: The results of GC and GC-MS analysis revealed 83 components in essential oil and 75 components in hydrosol extract representing respectively 96.9% and 92.5% of the total extract composition. The main constituents were hexadecanoic acid (31.5%) followed by spathulenol (14.9%) in the oil while the higher amount present in the hydrosol extract was of spathulenol (14.2%). Otherwise, 13 and 18 fatty acids were identified in roots and fruits respectively. The highest levels of TPC and CTC were found in roots extracts while the highest quantity of TFC has been recorded in the leaves extract. Besides, hydrosol extract was able to scavenge DPPH and FRAP free radicals more efficiently than essential oil. Conclusion: R. pentaphylla contains bioactive substances that could be used as a new promising source of antioxidant compounds in different applications.

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Chemical Composition of Essential Oil and in Vitro Biological Activities of Dryopteris marginalis L.

Current Pharmaceutical Analysis ◽

10.2174/1573412916666191230142306 ◽

2019 ◽

Vol 16 ◽

Author(s):

Md. Zahidul Islam ◽

M. Shahinuzzaman ◽

Raşit Fikret Yilmaz ◽

Md. Hafizur Rahman ◽

Yavuz Derin ◽

...

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Essential Oil ◽

Superoxide Radical ◽

Methanol Extract ◽

Phenolic Content ◽

Radical Scavenging ◽

Total Phenolic ◽

Organic Extracts ◽

Radical Scavenging Assay

Dryopteris marginalis L. is a local plant in Bangladesh which is widely used as folk medicine. In this study, the chemical composition of essential oil of D. marginalis L. as well as the antioxidant activity, antibacterial activity and total phenolic content of various organic extracts were analyzed. The gas chromatography–mass spectrometry analysis was used to identify the chemical compositions. The antibacterial activity of different extracts of Dryopteris marginalis was examined against three gram-negative bacteria and two gram-positive bacteria. The antibacterial activity of different extracts was investigated using disc diffusion method and minimum inhibitory concentration showing important antibacterial activity and was measured by using broth dilution method. The antioxidant activity was determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and superoxide radical scavenging assay. The total phenolic portion of the extracts were ascertained by Folin-Ciocalteu in alkaline medium. Twenty-two volatile compounds were identified from the essential oil. The methanol extract exhibited significant inhibitory effect which was close to the value of standard antibiotic (Streptomycin). The zones of inhibition of different organic extracts against the tested bacteria were found in the range of (7-15) mm and the minimum inhibitory concentrations (MIC) were recorded (15.62-1000) µg/ml. The antioxidant activity of D. marginalis was (82.13+1.2) % and (59.21+0.45) % highest activity with DPPH and superoxide radical scavenging assay respectively. The methanol extract showed highest (147.43+3.1) mg/g GAE of total phenolic content. The extracts and essential oil of D. marginalis showing strong antibacterial activity can be considered as a potential source of natural medicine and the ingredient of modern therapeutic agents.

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Antioxidant Activities and Phenolic Composition of Apple Peel, Core and Flesh Extracts on Selected Apple Cultivars

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1103 ◽

2012 ◽

Vol 554-556 ◽

pp. 1103-1109 ◽

Cited By ~ 1

Author(s):

Gui Zhi Zhang ◽

Bao Ping Ji ◽

Gang Chen

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Total Phenolic ◽

Phenolic Antioxidants ◽

Antioxidant Power ◽

Phenolic Contents ◽

Apple Cultivars ◽

Apple Peels

Phenolic antioxidants have multiple benefits to human health. Polyphenols are responsible for the antioxidant activity in apples. Antioxidant activities were assessed using the ferric reducing/antioxidant power (FRAP) and 2,2-dipheny l-1-picrylhydrazyl (DPPH) radical scavenging assays in different cultivars and different parts of apples grown in China. The phenolic compounds and antioxidant activities differed significantly among the four apple cultivars. Guoguang had the highest phenolic concentration and antioxidant activity and Golden Delicious had the lowest. The peels had the highest total phenolic and flavonoid contents followed by the cores and flesh. Anthocyanins were detected only in red apple peels. Peel and core had greater antioxidant activities than apple flesh. FRAP values were inversely correlated with phenolic contents, whereas no clear relationship could be observed between DPPH values and phenolic contents. The higher levels of phenolic compounds and antioxidant activities of apple peels and cores than flesh may be of technological interest as a valuable source of antioxidants.

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Chemical Composition and Biological Activities of Eugenia caryophyllata Thunb Essential Oil

Asian Journal of Applied Chemistry Research ◽

10.9734/ajacr/2021/v9i430224 ◽

2021 ◽

pp. 51-62

Author(s):

Fatiha Abdellah ◽

Badra Boubakeur ◽

Noura Ayad ◽

Laid Boukraa ◽

Si Mohamed Hammoudi ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oil ◽

Pathogenic Bacteria ◽

Biological Activities ◽

Radical Scavenging ◽

Antioxidant Effect ◽

Diffusion Method ◽

Antioxidant Power ◽

Mic Value

Aims: In this study the antibacterial and antioxidant activities of the essential oil of Eugenia caryophyllata were investigated. Study design: The study contains determination of the chemical composition of the essential oil of E. caryophyllata and the in vitro evaluation of the antibacterial and antioxidant activity of this oil. Place and Duration of Study: The study was carried out at the laboratory of research on local animal products of Ibn-Khaldoun University, Tiaret, Algeria during the period from December 2020 to March 2021. Methodology: The essential oil composition was characterized by gas chromatography/mass spectrophotometrical analyses. The antibacterial activity of this oil was tested against four pathogenic bacteria: Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 33862, Bacillus cereus ATCC 11778 by using disc diffusion method and agar incorporation method to determine the Minimum Inhibitory Concentration (MIC) of the tested oil. The antioxidant activity was evaluated by using DPPH radical scavenging, hydrogen peroxide scavenging assays and ferric reducing antioxidant power (FRAP) assay. Results: Our results have shown a greater antibacterial effect of E. caryophyllata essential oil against all the bacterial tested strains with inhibition zone diameters varied from 17.5 to 20.5 mm and minimal inhibition concentration (MIC) ranged between 0.8 μl / ml and 4.4 μl / ml, B. cereus and S. aureus are the most sensitive species with a MIC value of 0.8 μl / ml, however P. aeruginosa is the most resistant species with a MIC value of 4.4 μl / ml. The result of the antioxidant effect showed that the essential oil of E. caryophyllata is a powerful antioxidant that expresses a higher antioxidant activity than the standard antioxidants: gallic acid, vitamin C and BHT. Conclusion: The obtained results suggest that the essential oil of E. caryophyllata has a strong antibacterial and antioxidant effect and it may be an alternative natural source medicine to prevent and treat many diseases caused by pathogenic bacteria and oxidative stress.

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Efek Fermentasi Laktat pada Kandungan Total polyfenol dan Aktivitas Antioksidan Lengkuas (Alpinia galanga Linn) (Effects of Lactic Fermentation on Total Polyphenol Content and Antioxidant Activity of Galangal (Alpinia galanga Linn))

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v10n2.2013.66-70 ◽

2017 ◽

Vol 10 (2) ◽

pp. 66

Author(s):

Tezar Ramdhan ◽

Syarifah Aminah ◽

Muflihani Yanis ◽

Anil K. Anal

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Functional Materials ◽

Polyphenol Content ◽

Total Polyphenol ◽

Alpinia Galanga ◽

Total Polyphenol Content ◽

Freeze Dryer

Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidanEnglish Version AbstractGalangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity

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Antioxidant Activities of a New Chemotype of Piper cubeba L. Fruit Essential Oil (Methyleugenol/Eugenol): In Silico Molecular Docking and ADMET Studies

Plants ◽

10.3390/plants9111534 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1534

Author(s):

Fahad Alminderej ◽

Sana Bakari ◽

Tariq I. Almundarij ◽

Mejdi Snoussi ◽

Kaïss Aouadi ◽

...

Keyword(s):

Antioxidant Activity ◽

Molecular Docking ◽

Essential Oil ◽

Antioxidant Activities ◽

Chemical Constituents ◽

Radical Scavenging ◽

Butylated Hydroxytoluene ◽

Scavenging Activity ◽

Important Species ◽

Antioxidant Power

Piper cubeba L. fruit is an important species used in folk medicine for different types of pains such as rheumatism, chills, flu, colds, muscular aches, and fever. This study examines the chemical constituents, antioxidant activity, and potential inhibitory effect against human peroxiredoxin 5, a key enzyme of P. cubeba essential oil from fruits. Using gas chromatography coupled with mass spectrometry (GC–MS), the principal components were methyleugenol (41.31%) and eugenol (33.95%), followed by (E)-caryophyllene (5.65%), p-cymene-8-ol (3.50%), 1,8-cineole (2.94%), and α-terpinolene (1.41%). Results showed similar scavenging activity via 2,2-diphenyl-1-picrylhydrazyl DPPH radical scavenging activity (IC50 = 110.00 ± 0.08 μg/mL), as well as very potent antioxidant activity against both ferric reducing/antioxidant power (FRAP) (106.00 ± 0.11 μg/mL) and β-carotene bleaching (IC50 = 315.00 ± 2.08 μg/mL) assays when compared to positive butylated hydroxytoluene and ascorbic acid. The molecular docking approach has also been performed to screen the antioxidant activities of the major and potent compounds against human protein target peroxiredoxin 5. Results showed good binding profiles and attributed the strongest inhibitory activity to β-caryophyllene oxide (–5.8 kcal/mol), followed respectively by isocembrol and α-selinene (–5.4 kcal/mol), and viridiflorol (–5.1 kcal/mol). Furthermore, ADME (absorption, distribution, metabolism and excretion)-related physicochemical and pharmacokinetic properties have been assessed and support our in vitro findings. This work demonstrates the powerful antioxidant potency of cubeba pepper and paves the way for the discovery and development of antioxidant agent with high potency.

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