scholarly journals Differential Antioxidant Compounds and Activities in Seedlings of Two Rice Cultivars Under Chilling Treatment

2021 ◽  
Vol 12 ◽  
Author(s):  
Shangguang Du ◽  
Xueyong Huang ◽  
Yali Cai ◽  
Yingbin Hao ◽  
Shengrong Qiu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Food Choices ◽  
Antioxidant Compounds ◽  
Rice Cultivars ◽  
Treatment Results ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Chilling Treatment

Variations in antioxidant compounds were examined in seedlings of two rice cultivars (Qiutianxiaoting and 93-11) exposed to low temperature (4°C) for 0, 12, 36, and 48 h. Antioxidant activity was identified by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. The concentrations of total phenols, flavonoids, chlorophyll, and anthocyanins (ACNs) were determined by spectrophotometry. In addition, high-performance liquid chromatography (HPLC) was used to reveal the changes in phenolic compound concentrations in rice seedlings under chilling treatment. Results showed that antioxidant concentrations and antioxidant activity after chilling treatment were higher in 93-11 compared to Qiutianxiaoting, reaching the highest level at 36 h chilling treatment in 93-11. Phenolic compounds in Qiutianxiaoting decreased between 12 and 36 h but then increased at 48 h, whereas the corresponding levels in 93-11 increased as chilling time increased. Moreover, 10 phenolic compounds were detected and quantified by HPLC, of which gallic acid and caffeic acid tended to only exist in 93-11, whereas rutin was observed only in Qiutianxiaoting. The results of this study could be leveraged to optimize the antioxidant potential of rice in the context of healthy food choices.

scholarly journals Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil

2015 ◽  
Vol 45 (4) ◽  
pp. 744-749 ◽  
Author(s):  
Acácio Antonio Ferreira Zielinski ◽  
Caroline Goltz ◽  
Maira Akemi Casagrande Yamato ◽  
Suelen Ávila ◽  
Elisa Yoko Hirooka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Anthocyanin Content ◽  
Antioxidant Power ◽  
Significant Difference ◽  
Ferric Reducing Antioxidant Power ◽  
Fermented Beverage ◽  
Tropical Climates

Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins and phenolic compounds and also to measure the antioxidant activity (ferric reducing antioxidant power - FRAP) of blackberries from two varieties grown in southern Brazil ('Brazos' and 'Tupy') at three stages of ripening; unripe, semi-ripe, ripe and their products (pulp and fermented products). During fruit ripening it was observed that weight, size, diameter and sugars increase significantly and acidity decreased significantly. The anthocyanin content ranged from 4.19 (semi-ripe 'Tupy' variety) to 205.75mg 100g-1 (ripe 'Brazos' variety). The highest levels of phenolic compounds were observed for the unripe fruit of both varieties, while antioxidant activity showed no significant difference during the ripening stages. The studied pulp showed a high content of phenolic compounds (ten times higher than that found in the ripe fruits). The anthocyanin content and antioxidant activity did not show the same increase due to the degradation of anthocyanins caused by the heat treatment that was used. The alcoholic fermented beverage made from blackberries remained stable (total phenolic compounds and antioxidant activity) during two years of storage, but the in third year a significant reduction in antioxidant activity was observed. These results can be important for establishing the shelf life of this kind of product made with blackberry

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

Botanica ◽  
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.

scholarly journals From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 559 ◽  
Author(s):  
Bragueto Escher ◽  
Cardoso Borges ◽  
Sousa Santos ◽  
Mendanha Cruz ◽  
Boscacci Marques ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biological Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Calendula Officinalis ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Functional Analyses ◽  
Calendula Officinalis L

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

scholarly journals Phenolic Content, Antioxidant and 15-Lypoxygenase Inhibitory Effects of Daniellia oliveri (rolfe) Hutch. & Dalziel (Fabaceae)

2021 ◽  
pp. 10-18
Author(s):  
Mariam Traore ◽  
Adjaratou C. Coulibaly ◽  
Aboubacar Yaro ◽  
Esther W. L. M. Kabre ◽  
Noufou Ouedraogo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Stem Bark ◽  
Inhibitory Effect ◽  
Phytochemical Screening ◽  
Methanol Fraction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Daniellia Oliveri

Aims: The aim of this study is to evaluate the content of phenolic compounds, antioxidant and 15-lipoxygenase inhibition effects of methanolic extract and its fractions of Daniellia. oliveri stem bark. Place and Duration of Study: The work was carried out in the Department of Traditional Pharmacopoeia and Pharmacy (MEPHATRA / PH) of the Institute for Research in Health Sciences (IRSS) and LABIOCA from Université Joseph KI-ZERBO in Ouagadougou between February 2018 and June 2019 Methodology: The phytochemical screening and phenolic content were determined by the methods described in the literature. Antioxidant activity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis 3-ethylbenzoline-6-sulphonate), FRAP (ferric reducing antioxidant power), and lipid peroxidation (LPO). The anti-inflammatory activities were measured on the ability of the extract to inhibit the activity of enzymes such as 15-lipoxygenase Results: Phytochemical screening revealed the presence of flavonoids, tannins, saponins, anthocyanosides, triterpenes and sterols. The extract and its fractions showed a good content of phenolic compounds with values ranging from 773.97 ± 22.91 to 505.51 mg EAG / g for total polyphenols; from 24.38 ± 0.34 to 12.04 ± 0.08 mg EQ / g in total flavonoids, 311.65 ± 6.70 to 221 ± 0.52 mg EC / g in condensed tannins; 681.81 ± 3.97 to 421.29 ± 8.73 mg EUA / g in total triterpenes and from 280.29 ± 21.72 to 222.04 ± 20.99 mg EC / g for total sterols. The methanol fraction showed the best antioxidant activity as well as the best inhibitory effect on 15-lipoxygenase activity. Conclusion: These results showed that Daniellia. oliveri possessed an antioxidant power, an inhibitory effect of 15 lipoxygenase. Daniellia oliveri could be used in the management of inflammatory pathologies and oxidative stress.

scholarly journals Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1042
Author(s):  
Judith Jaimez-Ordaz ◽  
Elizabeth Contreras-López ◽  
Tania Hernández-Sánchez ◽  
Luis Guillermo González-Olivares ◽  
Javier Añorve-Morga ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Aqueous Medium ◽  
Response Surface ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Physical Factors ◽  
Antioxidant Power ◽  
Response Surface Designs ◽  
Ferric Reducing Antioxidant Power

The objective of this paper is to compare conventional, ultrasound, microwave, and French press methods for the extraction of antioxidant compounds from Decatropis bicolor in an aqueous medium. This plant is widely used in Mexican traditional medicine for breast cancer treatment. Despite that, there are few studies on D. bicolor. Two response surface designs were applied to establish the best conditions of the liberation of antioxidants from D. bicolor, which were determined by DPPH• and Ferric Reducing Antioxidant Power (FRAP) techniques. The total phenolic content was evaluated by the Folin-Ciocalteu method. The results showed that D. bicolor is a source of antioxidants (669–2128 mg ET/100 g and 553–1920 mg EFe2+/100 g, respectively) and phenolic compounds (2232–9929 mg EGA/100 g). Among the physical factors that were analyzed, the temperature was the determinant factor to liberate the compounds of interest by using low concentrations of the sample and short times of extraction. The French press was the most efficient method, obtaining values of antioxidant activity and phenolic compounds even higher than those reported by using extraction methods with solvents such as methanol.

scholarly journals Transgenerational Effects of Salt Stress Imposed to Rapeseed (Brassica napus var. oleifera Del.) Plants Involve Greater Phenolic Content and Antioxidant Activity in the Edible Sprouts Obtained from Offspring Seeds

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 932
Author(s):  
Paolo Benincasa ◽  
Elisabetta Bravi ◽  
Ombretta Marconi ◽  
Stanley Lutts ◽  
Giacomo Tosti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Salt Stress ◽  
High Performance ◽  
Phenolic Content ◽  
Distilled Water ◽  
Salinity Treatment ◽  
Antioxidant Power ◽  
Rapeseed Cultivar ◽  
Ferric Reducing Antioxidant Power ◽  
Mean Germination Time

Previous research has demonstrated that rapeseed sprouts obtained under salinity demonstrate greater phenolic content and antioxidant activity compared to those sprouted with distilled water. This work aimed to test the hypothesis that these effects of salinity may persist into the next generation, so that offspring seeds of plants grown under salt stress may give edible sprouts with increased phenolic content and antioxidant activity. Plants of one rapeseed cultivar were grown in pots with 0, 100 and 200 mM NaCl, isolated from each other at flowering to prevent cross-pollination. Offspring seeds harvested from each salinity treatment were then sprouted with distilled water. We performed the extraction of free and bound phenolic fractions of sprouts and, in each fraction (methanolic extract), we determined the total polyphenols (P), flavonoids, (F), and tannins (T) with Folin–Ciocalteu reagent, the phenolic acids (PAs) by ultra-high-performance liquid chromatographs (UHPLC) analysis, and the antioxidant activity with three tests (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; ferric reducing antioxidant power, FRAP; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt, ABTS). Individual seed weight was slightly decreased by salinity, whereas germination performance was improved, with a lower mean germination time for salted treatments. No significant differences were observed among treatments for P, F and T, except for bound P, while, in most cases, single PAs (as free, bound and total fractions) and antioxidant activity were significantly increased in salted treatments. Our results open new perspectives for the elicitation of secondary metabolites in the offspring seeds by growing parental plants under stressing conditions, imposed on purpose or naturally occurring.

scholarly journals OMPARATIVE STUDIES OF THE CONTENT OF PHENOLIC COMPOUNDS, FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF APPLES OF DIFFERENT VARIETIES

2018 ◽  
pp. 115-122 ◽  
Author(s):  
Надежда (Nadezhda) Викторовна (Viktorovna) Макарова (Makarova) ◽  
Динара (Dinara) Фанисовна (Fanisovna) Валиулина (Valiulina) ◽  
Олег (Oleg) Игоревич (Igorevich) Азаров (Azarov) ◽  
Анатолий (Anatolij) Александрович (Aleksandrovich) Кузнецов (Kuznetsov)
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Phenolic Compounds ◽  
Acid System ◽  
Antioxidant Ability ◽  
Restoring Force ◽  
Antioxidant Power ◽  
Hydroalcoholic Extract ◽  
System A ◽  
Ferric Reducing Antioxidant Power

In this article discusses the most commonly used methods of investigation of antioxidants.  Six varieties of apples (23-25-64, 23-17-22, 23-20-50, 23-25-51, 23-31-135, Sinap of Samara) were selected as objects of research, from the collection of the Research Institute "Zhigulevsky Gardens" "The harvest of 2016 grown on the territory of the Samara region. For the study was obtained hydroalcoholic extract (1 : 1) at 37 °C for 2 hours. The analysis for the maintenance of the total number of phenolic compounds content of gallic acid, flavonoids catechin content, antioxidant capacity with use of free radical DPPH (2,2-diphenyl-1-pikrilgidrazil), restoring forceb with method of FRAP (ferric reducing antioxidant power), the antioxidant activity in linoleic acid system. A significant number of methods to assess the antioxidant activity of the compounds according to the method systematically recording parameters used to determine antioxidant activity, including quantitative. As a result of a comparative study of the content of phenolic compounds, flavonoids, antiradical ability using the 2,2'-diphenyl-1-picrylhydrazyl reagent method, the FRAP restoring force with 2,4,6-tri(2-pyridyl)-1,3 reagent, 5-triazine, antioxidant activity on the linoleic acid model for six varieties of apples were identified as leaders by individual indicators (phenols - apples of variety 23-20-50, flavonoids - apples of variety 23-20-50, anti-radical ability – apples of variety 23-25-51, FRAP-values – apples of variety 23-20-50, antioxidant ability – Syn up of Samara), and in general for the majority of indicators - apples of variety 23-20-50.

scholarly journals Experimental approaches targeting the biochemical and antioxidant potential of Synsepalum dulcificum dried fruits

2021 ◽  
Vol 26 (1) ◽  
pp. 2230-2235
Author(s):  
GABRIELA POPA ◽  
RADU TOMA ◽  
JEAN-FRANÇOIS BOÉ
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dry Matter ◽  
Natural Antioxidants ◽  
Fruit Pulp ◽  
Antioxidant Power ◽  
Dried Fruits ◽  
Dried Fruit ◽  
Ferric Reducing Antioxidant Power ◽  
Pharmacologically Active

This study aimed to investigate the biochemical content and antioxidant activity of methanol extracts prepared from Synsepalum dulcificum dried fruits. The results obtained by phytochemical screening of the extracts revealed the presence of some pharmacologically active chemical compounds such as: alkaloids, flavonoids, phenolic compounds and tannins. Quantitative analysis showed that the seeds had phenols in greater amounts (157.88 ± 2.09 mg GAE / g dry matter) than dried fruit pulp (54.09 ± 2.24 mg GAE / g dry matter). Contrariwise, flavonoid content was found to be low in seed (0.013 ± 0.02 mg EQ / g) and high in fruit pulp (0.13 ± 0.05 mg EQ / g). Correlated with the high amount of total phenol, in the seed extracts was found a good antioxidant activity – measured by both DPPH and ferric reducing antioxidant power (FRAP) assays. This antioxidant capacity may be also correlated with the amount of alkaloids, flavonoids, tannins and phenolic compounds, and as well as with their synergistic interactions. Synsepalum dulcificum fruits can be used as a healthy source of additives for the food industry or as natural antioxidants for the pharmaceutical industry.

scholarly journals Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1723 ◽  
Author(s):  
Jiménez-Moreno ◽  
Cimminelli ◽  
Volpe ◽  
Ansó ◽  
Esparza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
High Performance ◽  
Total Concentration ◽  
Antioxidant Properties ◽  
Intestinal Barrier ◽  
Phenolic Composition ◽  
Antioxidant Power

Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2,2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.

scholarly journals Content of Phenolic Compounds in Various Sea Buckthorn Parts

2013 ◽  
Vol 67 (4-5) ◽  
pp. 411-415 ◽  
Author(s):  
Elga Šne ◽  
Dalija Segliņa ◽  
Ruta Galoburda ◽  
Inta Krasnova
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sea Buckthorn ◽  
Raw Material ◽  
Antioxidant Power ◽  
Spectrophotometric Methods ◽  
Ferric Reducing Antioxidant Power ◽  
Medicinal Properties

Abstract All parts of the sea buckthorn (Hippophae rhamnoides L.) plant are considered to contain large amounts of compounds that are believed to have beneficial health effects. Till now, different parts of sea buckthorn plant have been used for the treatment of diseases in traditional medicine in various countries. Nevertheless, sea buckthorn parts would be a good raw material not only for medicinal properties but also for food products with functional properties; therefore, the aim of the research was to determine the concentration of different phenolic compounds and antioxidant activity in various sea buckthorn parts. The study was conducted on parts of female and male sea buckthorn bushes. Phenolic compounds (total phenols, total flavonoids and condensed tannins) and antioxidative activity (ferric reducing antioxidant power (FRAP) free radical scavenging activity (using 2.2-diphenyl-1-picrylhydrazyl, DPPH)) in ethanolic extracts of leaves, shoots, flowers, and berries were determined using various spectrophotometric methods. The study showed that concentration of phenolic compounds differed among parts of sea buckthorn plant and among gender. Leaves of female plants proved to be the most valuable, as they contained the highest total phenol concentration (165.76 mg/g) and antioxidant activity (220.97 mg/g for FRAP and 43.76 mg/g for DPPH), while lowest values were found in young shoots of male plants (84.94 mg/g, 94.24 mg/g and 24.63 mg/g, respectively). The significant differences in chemical composition and biological activity of sea buckthorn leaves, shoots, berries, and buds indicate a need for detailed studies of their extracts, specific fractions and compounds during a whole vegetative season.

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