scholarly journals Evaluation of Phytochemical Activities of Aqueous and Ethanolic Garlic Peel Extract

2019 ◽  
Vol 1 (1) ◽  
pp. 41-46
Author(s):  
Stacia Andani Fortunata ◽  
Della Rahmawati ◽  
Dylan Andika
Keyword(s):  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Raw Material ◽  
Natural Food ◽  
Second Phase ◽  
Solvent Ratio ◽  
Peel Extract ◽  
Garlic Peel

Garlic plant has been known to have various beneficial properties beside as a condiment. However, the garlic peel is still considered as waste and the research of its functional properties are still very limited. The purpose of this study was to explore the potential phytochemical activities of garlic peel extract which might be utilized as natural food additive or even functional ingredient in the future. The experiment was divided to two phases. The first phase identifies and compares the phytochemical content and activities between aqueous and ethanolic extract. The presence of saponins was detected along with the absence of alkaloids on both aqueous and ethanolic extract. The aqueous extract possessed lower flavonoid content, higher phenolic content and stronger antioxidant activity compared to the ethanolic peel extract. Ethanolic extract did not exhibit any antimicrobial activity against S.cerevisiae, while aqueous extract showed the activity against S.cerevisiae. Moreover, both types of extract also did not show any α-glucosidase inhibition activity. In the second phase, optimization attempts for extraction method were done and it was found that the highest amount of antioxidant activity along with flavonoid and phenolic content could be obtained by changing the raw material-solvent ratio to 20 gr/1000ml.

scholarly journals ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF COCOA POD THAT ASSOCIATED IN MALTODEXTRIN IN VARIOUS CONCENTRATION

2018 ◽  
Vol 5 (2) ◽  
pp. 123
Author(s):  
Asriani Hasanuddin ◽  
Chairil Anwar ◽  
Marhawati Mappatoba ◽  
Hafsah Hafsah
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Diffusion Method ◽  
Natural Food ◽  
Skin Extract ◽  
E Coli ◽  
Dpph Method ◽  
Antioxidant And Antimicrobial Activity ◽  
Peel Extract

Cocoa pod extract ((Theobroma cacao L.) has antioxidant and antimicrobial activity that has the potential as a natural food preservative. However, in its use the cocoa fruit skin extract has a disadvantage because the short shelf time and its application to food are limited, efforts are needed to prevent damage and extend shelf life, one of the efforts that can be done is by encapsulating the extract.This study aims to determine the antibacterial activity and antioxidant encapsulation of cocoa peel extract, this study begins with the extraction of cocoa pods with ethanol solvent by comparing cocoa pods : solvent 1: 4 The skin of cacao cocoa fruit used is yellow harvested cocoa fruit, then chopped and dried to form flour.The sample is extracted by maceration with ethanol solvent Antioxidant test is done by DPPH method, while antibacterial test is carried out by the well diffusion method. This study used a completely randomized design method (CRD) with 5 treatments using a maltodextrin concentration of 20% (M1); 30% (M2); 40% (M3); 50% (M4) and 60% (M5). The results showed that the treatment gave the highest yield in the treatment of 60% maltodextrin concentration (M5), while the highest antioxidant activity was obtained in the treatment of 20% maltodextrin (M1) with IC50 75.98 µg / mL and the treatment with the lowest antioxidant activity was obtained at treatment of 60% maltodextrin concentration (M5) with IC50 value 114.89 µg / mL. While for the antimicrobial activity also obtained with the same results, namely treatment of 20% (M1) obtained a higher inhibition diameter compared to treatment at 30%; 40%; 50% and 60% for all types of bacteria. The inhibition diameter in the treatment of the concentration of maltodextrin 20% (M1) for E. coli bacteria is between 4.12 mm - 10.95 mm, Salmonella sp is 2.85 mm - 8 , 25 mm and for Staphylococcusaureus of 5.15 mm - 13.90 mm and the lowest inhibition diameter was obtained in the treatment of 60% maltodextrin concentration (M5) for E. coli bacteria of between 2.0 mm - 4.79 mm, Salmonella sp of 1.15 mm - 4.35 mm and for Staphylococcusaureusat 2.76 mm - 5.17 mm.This study concluded that the encapsulation of cocoa peel extract using 20% maltodextrin had the highest antioxidant and antimicrobial activity when compared with other treatments namely 30% concentration; 40%; 50% and 60% but for the treatment of 20% and 30% there is no difference. Ethanol extract of cocoa pods can be made in the form of encapsulates which are very likely to be used as natural preservatives.

Optimization of phenolics and antioxidants extraction from Centaurium erythraea using response surface methodology

2021 ◽  
pp. 6455-6462
Author(s):  
Wissam Zam ◽  
Ali Ali ◽  
Dimah Saleem ◽  
Sahar Alali
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Volume Fraction ◽  
Quadratic Model ◽  
Natural Food ◽  
Solvent Ratio ◽  
Research Attention ◽  
Experimental Values ◽  
Centaurium Erythraea

In recent years, Centaurium erythraea extracts have attracted much research attention in the context of prevention or treatment of many diseases due to its bioactive compounds content and antioxidant activity. The antioxidants of C. erythraea are very effective as they possess excellent antioxidant activity. Thus, it can be used as a safe and natural food preservative. The aim of this study is to make extracts more effective by optimizing the extraction conditions of the phenolics and antioxidants from C. erythraea using response surface methodology (RSM) based on a central composite design (CCD). Two process variables (Methanol volume fraction and solid - solvent ratio) were evaluated at five levels (13 experimental designs). Multiple regression analyses were performed to obtain quadratic polynomial equations using RSM; each response was fitted by a quadratic model. The adequacy of the models was proven using the analysis of variance (ANOVA). The significant effects of the factors and their interactions on the extraction efficiency were investigated at 95% confidence interval. RSM indicated that the optimal extraction conditions were 71% methanol volume fraction and 2.2:10 solid:solvent ratio. Predicted values thus obtained were close to the experimental values indicating suitability of the model.

scholarly journals Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

2014 ◽  
Vol 4 (2) ◽  
pp. 68 ◽  
Author(s):  
Umesh C. Lohani ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. O<sub>F</sub>-O<sub>U</sub>, O<sub>F</sub>-MW<sub>U</sub>, MW<sub>F</sub>-O<sub>U</sub>, MW<sub>F</sub>-MW<sub>U</sub> were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MW<sub>F</sub>-MW<sub>U</sub>) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MW<sub>F</sub>-MW<sub>U</sub> drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of O<sub>F</sub>-O<sub>U</sub> drying.

scholarly journals Polyphenol-Rich Extracts Obtained from Winemaking Waste Streams as Natural Ingredients with Cosmeceutical Potential

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 355 ◽  
Author(s):  
Melanie S. Matos ◽  
Rut Romero-Díez ◽  
Ana Álvarez ◽  
M. R. Bronze ◽  
Soraya Rodríguez-Rojo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Red Wine ◽  
Phenolic Content ◽  
Raw Material ◽  
Total Phenolic ◽  
Market Opportunity ◽  
Waste Streams ◽  
Grape Marc ◽  
Colorimetric Assays ◽  
Solid Liquid

Phenolics present in grapes have been explored as cosmeceutical principles, due to their antioxidant activity and ability to inhibit enzymes relevant for skin ageing. The winemaking process generates large amounts of waste, and the recovery of bioactive compounds from residues and their further incorporation in cosmetics represents a promising market opportunity for wine producers and may contribute to a sustainable development of the sector. The extracts obtained from grape marc and wine lees, using solid–liquid (SL) extraction with and without microwave (MW) pretreatment of the raw material, were characterized in terms of antioxidant activity through chemical (ORAC/HOSC/HORAC) and cell-based (keratinocytes—HaCaT; fibroblasts—HFF) assays. Furthermore, their inhibitory capacity towards specific enzymes involved in skin ageing (elastase; MMP-1; tyrosinase) was evaluated. The total phenolic and anthocyanin contents were determined by colorimetric assays, and HPLC–DAD–MS/MS was performed to identify the main compounds. The MW pretreatment prior to conventional SL extraction led to overall better outcomes. The red wine lees extracts presented the highest phenolic content (3 to 6-fold higher than grape marc extracts) and exhibited the highest antioxidant capacity, being also the most effective inhibitors of elastase, MMP-1 and tyrosinase. The results support that winemaking waste streams are valuable sources of natural ingredients with the potential for cosmeceutical applications.

scholarly journals IN VITRO ANTIOXIDANT ACTIVITY AND GC-MS ANALYSIS OF THE ETHANOLIC EXTRACTS OF TERMINALIA BELLERICA ROXB (BAHEDA)

2016 ◽  
Vol 8 (11) ◽  
pp. 275
Author(s):  
Rasna Gupta ◽  
Ram Lakhan Singh ◽  
Neeraja Dwivedi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Terminalia Bellerica ◽  
Ms Analysis ◽  
Phytochemical Constituents

Objective: To investigate the antioxidant activity of ethanolic extract of Terminalia bellerica fruit pulp (TBFP), seed (TBS) and bark (TBB), and identification of phytochemical constituents of said extracts.Methods: The antioxidant potential of T. bellerica (TB) parts was evaluated by free radical scavenging activity (FRSA), superoxide anion radical scavenging activity (SARSA), hydroxyl radical scavenging activity (HRSA) and compared with reference standard quercetin. Lipid peroxidation (LPO), ferric thiocyanate activity (FTC) and reducing power (RP) of the plant extracts were also examined. The phytochemical constituents of said extracts have been quantified by gas chromatography-mass spectrometer (GC-MS) method.Results: Ethanolic extract of TBFP exhibited high phenolic content (254.33) followed by TBS (227.33) and TBB (185) mg/g of GAE. TBFP showed lowest IC50 for FRSA (62 µg/ml), SARSA (39 µg/ml) and HRSA (27 µg/ml) and highest RP (3.39 ascorbic acid equivalents/ml). TBB showed lowest IC50 for LPO (48 µg/ml) whereas TBS showed lowest IC50 for FTC (109 µg/ml). Predominant phyto-compounds present in TB extracts were quinic acid, gallic acid, ethyl galate, 9, 12 octadecadienoic acid and glucopyranose in varying concentrations as analyzed by GC-MS.Conclusion: On the basis of correlation of antioxidant studies with total phenolic content (TPC) and GC-MS analysis of different part of TB, it may be concluded that high concentration of total phenolics and other bioactive phytochemicals of TB extracts make it a potential source of nutraceutical antioxidants.

scholarly journals Antimicrobial and antioxidant activity of Epimedium pinnatum

2013 ◽  
Vol 59 (2) ◽  
pp. 24-34 ◽  
Author(s):  
Mohaddese Mahboubi ◽  
Nastaran Kazempour ◽  
Hossein Hosseini ◽  
Mona Mahboubi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Methanol Extract ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Spectrophotometric Methods ◽  
Ic50 Value ◽  
Antioxidant And Antimicrobial Activity ◽  
Antimicrobial And Antioxidant Activity

Summary Epimedium pinnatum (Berberidaceae family) is used as an aphrodisiac in traditional Chinese medicine (TCM). The aim of this study was to evaluate the antimicrobial and antioxidant activity of E. pinnatum extracts (ethanol, methanol and aqueous extracts). Total phenolic (TPC) and flavonoid contents (TFC) of each extract were assessed by spectrophotometric methods. It was exhibited that methanol extract had better antimicrobial activity than those of ethanolic extract or aqueous extract. The TPC and TFC of E. pinnatum extracts was higher in methanol extract (149 and 36.6 mg/g) than that of ethanolic extract (137.2 and 19.5 mg/g) and aqueous extract (86.2 and 8.4 mg/g). The methanol extract had lower IC50 value (200 µg/ml) than ethanolic (250 µg/ml) and aqueous extract (400 µg/ml). There was a positive correlation between TPC, TFC in E. pinnatum extract and their antioxidant and antimicrobial activity

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

scholarly journals Evaluation of phenolic, flavonoid contents and antioxidant activity in leaves, stem and roots of Solanum indicum Linn.

2020 ◽  
Vol 21 (1&2) ◽  
pp. 167-172
Author(s):  
Brij Mohan ◽  
Arun Kakkar
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Flavonoid Content ◽  
Successive Extraction ◽  
Soxhlet Apparatus ◽  
Solanum Indicum

The present investigation deals with the evaluation of phenolic, flavonoid contents and antioxidant activity in leaves, stem and roots of Solanum indicum. Powdered samples of leaves, stem and roots were subjected to successive extraction with solvents of increasing polarities i.e. Ethanol, Water: Ethanol (Aqua- alcoholic) (20: 80) and Water (aqueous) using soxhlet apparatus. The results showed the maximum phenolic content (12.351±0.03%) in Aqua- alcoholic (80: 20) extract and maximum flavonoid content (38.658±0.05%) in ethanolic extract of leaves. For stem, both the maximum phenolic (11.750±0.02%) and flavonoid (2.040±0.03%) contents was found in Aqua- alcoholic (80: 20) extract. Similarly, the maximum phenolic (18.651±0.03%) and flavonoid (2.701±0.05%) contents was found in ethanolic extract of roots. The Aqua- alcoholic (80: 20) extracts for leaves and stem and ethanolic extract for roots was found to contain the maximum antioxidant activity.

scholarly journals Effects of Extraction Methods and Conditions on Bioactive Compounds Extracted from Phaeodactylum tricornutum

2020 ◽  
Vol 67 (4) ◽  
pp. 1250-1261
Author(s):  
Saniye Akyıl ◽  
Işıl İlter ◽  
Mehmet Koç ◽  
Zeliha Demirel ◽  
Ayşegül Erdoğan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Extraction Method ◽  
Phaeodactylum Tricornutum ◽  
Phenolic Content ◽  
Extraction Methods ◽  
Extraction Time ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Microwave Extraction

The effect of homogenization, ultrasound and microwave extraction methods and conditions on fucoxanthin content, total phenolic content and antioxidant activity of extracts obtained from Phaeodactylum tricornutum were investigated in this study. The solvent/biomass ratio was the most effective parameter on fucoxanthin content, total phenolic content and antioxidant activity. The maximum fucoxanthin content (5.60 ± 0.06 mg/g) and antioxidant activity (763.00 ± 15.88 EC50 μg/mL extract) were obtained with the homogenization extraction method whose optimum conditions were 1.93% biomass/solvent ratio, ~5200 rpm homogenization rate and 14.2 min extraction time. Although the ultrasonic extraction method has reached the approximately same level of fucoxanthin content (5.24 ± 0.07 mg/g)), TPC (67.68 ± 1.58 mg gallic acid/L) and antioxidant activity (619.90 ± 17.16 EC50 μg/mL extract) at an amplitude of 55.72%, a higher biomass/solvent ratio (2.72%) and a longer extraction time (17.37 min) have been required. The lowest fucoxanthin content, total phenolic content and antioxidant activity were determined for the microwave extraction method.

scholarly journals Determination of phenolic contents and antioxidant activity test of ethanol extract of Sirih merah (Piper crocatum Ruiz & Pav.) leaves using the DPPH method

2021 ◽  
Vol 13 (2) ◽  
pp. 137-142
Author(s):  
Kasta Gurning ◽  
◽  
Sifikal Lumbangaol ◽  
Risanti F. R. Situmorang ◽  
Saronom Silaban ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Extraction Process ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Dpph Method

The research objectives were to identify the secondary metabolite components, total phenolic content and determine the antioxidant activity of the ethanol extract of red betel leaf (Piper crocatum Ruiz & Pav.). The extraction process was carried out by materation using ethanol as a solvent. Determination of total phenolic content was carried out colorimetrically with Folin-Ciocalteu reagent measured at a maximum wavelength of 765 nm. Determination of antioxidant activity using the DPPH method measured by spectrophotometry at a maximum wavelength of 517 nm. The results of phytochemical screening of the ethanolic extract of red betel leaf contain secondary metabolites, including flavonoid, phenolic, tannin, alkaloids, steroids, and triterpenoids. The total phenolic content of the red betel leaf ethanol extract was 0.949±0.003 mg GAE/g d.w. and has antioxidant activity (IC50) 84,656 including strong category as an antioxidant. Keywords: Piper crocatum Ruiz & Pav., Antioxidant, Ethanol extract, Folin-Ciocalteu and DPPH

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