Diversity in Phytochemical Composition, Antioxidant Capacities, and Nutrient Contents Among Mungbean and Lentil Microgreens When Grown at Plain-Altitude Region (Delhi) and High-Altitude Region (Leh-Ladakh), India

Mungbeans and lentils are relatively easily grown and cheaper sources of microgreens, but their phytonutrient diversity is not yet deeply explored. In this study, 20 diverse genotypes each of mungbean and lentil were grown as microgreens under plain-altitude (Delhi) and high-altitude (Leh) conditions, which showed significant genotypic variations for ascorbic acid, tocopherol, carotenoids, flavonoid, total phenolics, DPPH (1, 1-diphenyl-2-picrylhydrazyl), FRAP (ferric-reducing antioxidant power), peroxide activity, proteins, enzymes (peroxidase and catalase), micronutrients, and macronutrients contents. The lentil and mungbean genotypes L830 and MH810, respectively, were found superior for most of the studied parameters over other studied genotypes. Interestingly, for most of the studied parameters, Leh-grown microgreens were found superior to the Delhi-grown microgreens, which could be due to unique environmental conditions of Leh, especially wide temperature amplitude, photosynthetically active radiation (PAR), and UV-B content. In mungbean microgreens, total phenolics content (TPC) was found positively correlated with FRAP and DPPH, while in lentil microgreens, total flavonoid content (TFC) was found positively correlated with DPPH. The most abundant elements recorded were in the order of K, P, and Ca in mungbean microgreens; and K, Ca, and P in the lentil microgreens. In addition, these Fabaceae microgreens may help in the nutritional security of the population residing in the high-altitude regions of Ladakh, especially during winter months when this region remains landlocked due to heavy snowfall.

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Bioactive Phenolic Metabolites from Adriatic Brown Algae Dictyota dichotoma and Padina pavonica (Dictyotaceae)

Foods ◽

10.3390/foods10061187 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1187

Author(s):

Ivana Generalić Mekinić ◽

Vida Šimat ◽

Viktorija Botić ◽

Anita Crnjac ◽

Marina Smoljo ◽

...

Keyword(s):

Total Phenolics ◽

Antioxidant Activities ◽

Principal Component ◽

Ultrasound Assisted Extraction ◽

Antioxidant Power ◽

Dictyota Dichotoma ◽

Assisted Extraction ◽

Sample Data ◽

Ferric Reducing Antioxidant Power ◽

The Individual

In this study, the influences of temperature (20, 40 and 60 °C) and extraction solvents (water, ethanol) on the ultrasound-assisted extraction of phenolics from the Adriatic macroalgae Dictyota dichotoma and Padina pavonica were studied. The extracts were analysed for major phenolic sub-groups (total phenolics, flavonoids and tannins) using spectrometric methods, while the individual phenolics were detected by HPLC. The antioxidant activities were evaluated using three methods: Ferric Reducing/Antioxidant Power (FRAP), scavenging of the stabile 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and Oxygen Radical Antioxidant Capacity (ORAC). The aim of the study was also to find the connection between the chemical composition of the extracts and their biological activity. Therefore, principal component analysis (PCA), which permits simple representation of different sample data and better visualisation of their correlations, was used. Higher extraction yields of the total phenolics, flavonoids and tannins were obtained using an alcoholic solvent, while a general conclusion about the applied temperature was not established. These extracts also showed good antioxidant activity, especially D. dichotoma extracts, with high reducing capacity (690–792 mM TE) and ORAC values (38.7–40.8 mM TE in 400-fold diluted extracts). The PCA pointed out the significant influence of flavonoids and tannins on the investigated properties. The results of this investigation could be interesting for future studies dealing with the application of these two algae in foods, cosmetics and pharmaceuticals.

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Antioxidant and antimicrobial activity of sapodilla (Manilkara zapota L.) fresh, juice and bar

Food Research ◽

10.26656/fr.2017.3(5).085.a ◽

2019 ◽

pp. 400-406

Author(s):

Murnisyazwani J. ◽

Rabeta M.S.

Keyword(s):

Antimicrobial Activity ◽

Condensed Tannin ◽

Total Flavonoid ◽

Total Flavonoid Content ◽

Flavonoid Content ◽

Salmonella Spp ◽

Antioxidant Power ◽

Reducing Ability ◽

Ferric Reducing Antioxidant Power ◽

Antioxidant And Antimicrobial Activity

This study evaluates the antioxidant and antimicrobial activity of sapodilla fresh, juice and bar using three extraction solvents with different polarities (70% acetone, 80% ethanol and water). For evaluating antioxidant capacity, Ferric Reducing Antioxidant Power (FRAP) and 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) assays were used. The total flavonoid content (TFC) and condensed tannin of the sapodilla juice and bar extracts were determined as well. Antimicrobial activity was measured using Staphylococcus aureus, Salmonella spp., Escherichia coli and Bacillus subtilis. Both sapodilla bar and juice produced more inhibition of the DPPH assay with 70% acetone and 80% ethanol than with the water extraction. The reducing ability of fresh sapodilla was on the order of 70% acetone > 80% ethanol > water. The 70% acetone was the best solvent for yielding condensed tannins. For total flavonoid content, fresh sapodilla and the sapodilla bar and juice showed the highest flavonoid content in 80% ethanol. The results showed that the 70% acetone extract for sapodilla bar and juice exhibited stronger antibacterial activity against gram-positive bacteria. Despite some antioxidants being lost in processed food, these still retained important sources of bioactive compounds. Antimicrobial activity done showed different selectivity for sapodilla juice and bar.

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Prospective use of fruit byproducts in Colombia according to their antioxidant capacity

Revista de la Academia Colombiana de Ciencias Exactas Físicas y Naturales ◽

10.18257/raccefyn.1241 ◽

2020 ◽

Vol 44 (173) ◽

pp. 1113-1125

Author(s):

Ciliana Flórez-Montes ◽

Óscar Marino Mosquera-Martínez ◽

Andrés Felipe Rojas-González

Keyword(s):

Antioxidant Capacity ◽

Reducing Power ◽

Flavonoid Content ◽

Antioxidant Power ◽

Cosmetic Industry ◽

Fruit Processing ◽

Ferric Reducing Antioxidant Power ◽

Valuable Compounds ◽

Potential Use ◽

Tree Tomato

Currently, the use of agro-industrial waste represents a viable alternative for obtaining valuable compounds that, in the case of biorefineries, is an opportunity for improvement. In this context, the aim of our study was to determine the flavonoid content and the antioxidant capacity of 30 byproducts from fruit processing in Colombia and propose possible applications. We analyzed the antioxidant capacity of the ethanolic extracts from each byproduct using the ferric reducing antioxidant power (FRAP) and the reducing power of antioxidant activity (RPAA) assays, as well as the oxygen radical absorbance capacity (ORAC) test. We found that tree tomato peels and stem and peach peels had a high flavonoid content, with values greater than 8,271.82 ± 702.70 μg quercetin per gram of dry sample. We also found that mango (22,676.57 ± 759.71 μg TE1/g Sdb, 3,692.38 ± 92.67 μg GAE/g Sdb), soursop (22,117.13 ± 754.94 μg TE1/g Sdb, 4,858.79 ± 156.71 μg GAE/g Sdb, 14,713.39 ± 757.95 μg TE2/g Sdb), grape (17,027.85 ± 765.11 μg TE1/g Sdb, 13,395.15 ± 659.31 μg TE2/g Sdb), peach peels (17,910.21 ± 1,424.33 μg TE2/g Sdb) and seeds (4,316.46 ± 112.00 μg GAE/g Sdb, 20,093.32 ± 1,317.93 μg TE2/g Sdb), and grape stalk (3,552.26 ± 31.63 μg GAE/g Sdb) showed a high antioxidant capacity in the different tests performed. Our results demonstrate that fruit byproducts have potential use in the pharmaceutical, ood, and cosmetic industry due to heir flavonoids content and their high antioxidant capacity.

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Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)

Antioxidants ◽

10.3390/antiox9030203 ◽

2020 ◽

Vol 9 (3) ◽

pp. 203

Author(s):

Wissanee Pola ◽

Sumiko Sugaya ◽

Songsin Photchanachai

Keyword(s):

Incubation Temperature ◽

Total Phenolics ◽

Carotenoid Biosynthesis ◽

Temperature Dependent ◽

High Accumulation ◽

Antioxidant Power ◽

Ripening Process ◽

Red Color ◽

Ferric Reducing Antioxidant Power ◽

Β Carotene

An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green “Takanotsume” chili, a popular cultivar in Japan, incubated at 20 and 30 °C is investigated. At 30 °C, the chili rapidly degraded chlorophylls and obtained an intense red color, but presented an orange–red color at 20 °C. The sample showed higher carotenoid accumulations at 30 °C, along with significantly upregulated carotenoid biosynthesis-related genes—phytoene synthase (Psy), lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (CrtZ), and capsanthin/capsorubin synthase (Ccs)—during the experiment. While the expression of the Ccs gene was reduced, there was a 5.5-fold upregulation of the Psy gene at the end of incubation. At 20 °C, the Psy gene was downregulated. These observations suggest that the expression of individual genes is temperature-dependent, and these would affect specific carotenoid compounds. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl; DPPH and ferric-reducing antioxidant power; FRAP) values had no difference between temperatures; the higher content of total phenolics and vitamin C presented in the chili at 30 °C probably corresponds to the advanced ripening process. Thus, 30 °C is the recommended incubation temperature for mature green chili to achieve the industry-demanded intense red color and high accumulation of phytochemicals.

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Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries

Molecules ◽

10.3390/molecules26134001 ◽

2021 ◽

Vol 26 (13) ◽

pp. 4001

Author(s):

Xiaoxi Liao ◽

Phillip Greenspan ◽

Ronald B. Pegg

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolics ◽

Antioxidant Properties ◽

Solvent System ◽

Antioxidant Power ◽

Extraction Solvent ◽

Phenolic Constituents ◽

Ferric Reducing Antioxidant Power ◽

Solvent Systems

Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractionated into low- and high-molecular-weight phenolics by Sephadex LH-20 column chromatography. The hydrophilic-oxygen radical absorbance capacity (H-ORACFL), ferric reducing antioxidant power (FRAP), and the cellular antioxidant activity (CAA) assays were employed as indices to assess antioxidant capacity of the extracts and their respective fractions. The methanolic solvent system displayed a greater efficiency at extracting anthocyanin and flavonol constituents from the blackberries, while the acetonic solvent system was better at extracting flavan-3-ols and tannins. Anthocyanins were the dominant phenolic class found in the blackberries with 138.7 ± 9.8 mg C3G eq./100 g f.w. when using methanol as the extractant and 114.6 ± 3.4 mg C3G eq./100 g f.w. when using acetone. In terms of overall antioxidant capacity of blackberry phenolics, the acetonic solvent system was superior. Though present only as a small percentage of the total phenolics in each crude extract, the flavan-3-ols (42.37 ± 2.44 and 51.44 ± 3.15 mg/100 g f.w. in MLF and ALF, respectively) and ellagitannins (5.15 ± 0.78 and 9.31 ± 0.63 mg/100 g f.w. in MHF and AHF, respectively) appear to account for the differences in the observed antioxidant activity between the two solvent systems.

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Antioxidant Potential of Grass Pea Seeds from European Countries

Foods ◽

10.3390/foods7090142 ◽

2018 ◽

Vol 7 (9) ◽

pp. 142 ◽

Cited By ~ 7

Author(s):

Wojciech Rybiński ◽

Magdalena Karamać ◽

Katarzyna Sulewska ◽

Andreas Börner ◽

Ryszard Amarowicz

Keyword(s):

Phenolic Compounds ◽

Total Phenolics ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Grass Pea ◽

Antioxidant Power ◽

Phenolic Contents ◽

Trolox Equivalent ◽

Ferric Reducing Antioxidant Power ◽

Derivatives Of

Phenolic compounds were extracted from seeds of 30 varieties of grass pea (Lathyrus sativus) into 80% (v/v) methanol. The total phenolics compounds content of the extracts and their antioxidant activity were determined using Folin-Ciocalteu’s phenol reagent and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric-reducing antioxidant power (FRAP) methods, respectively. Total phenolic contents ranged from 1.88 to 7.12 mg/g extract and 20.3 to 70.3 mg/100 g seeds. The extracts and seeds were characterized using Trolox equivalent antioxidant capacity values of 0.015–0.037 mmol Trolox/g extract and 0.158–0.372 mmol Trolox/100 g seeds, and FRAP values of 0.045–0.120 mmol Fe2+/g extract and 0.487–1.189 Fe2+/100 g seeds. The total phenolics content of grass pea extract was correlated with the results of the ABTS (r = 0.881) and FRAP (r = 0.781) assays. The same correlation was observed between the results of both assays (r = 0.842). Two derivatives of p-coumaric acid were the dominant phenolic compounds of the Derek cultivar of grass pea.

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DETERMINATION OF THE TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY IN THE RIND EXTRACTS OF GARCINIA MANGOSTANA L., GARCINIA COWA ROXB., AND GARCINIA ATROVIRIDIS GRIFF. EX T. ANDERS.

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2020.v13i8.36525 ◽

2020 ◽

pp. 149-152

Author(s):

REGINA ANDAYANI ◽

FITHRIANI ARMIN ◽

AINUL MARDHIYAH

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Natural Antioxidants ◽

Total Phenolic ◽

Garcinia Mangostana ◽

Antioxidant Power ◽

Three Samples ◽

Total Antioxidant ◽

Ferric Reducing Antioxidant Power ◽

Garcinia Cowa

Objectives: Garcinia atroviridis Griff. ex T. Anders., Garcinia mangostana L., and Garcinia cowa Roxb. are plants of the genus Garcinia that has been widely used by the community as a food flavoring, spices, and also as a herbal medicinal ingredient. This research aimed to evaluate the total phenolics and antioxidant activity from three species of Garcinia (G. atroviridis Griff. ex T. Anders., G. mangostana L., and G. cowa Roxb.) Methods: The total phenolic content (TPC) of the extracts was estimated as Gallic Acid Equivalent by the Folin-Ciocalteu method. Antioxidant activity was assessed using Ferric Reducing Antioxidant Power assay. Results: The TPC of G. mangostana L. rind extract is higher (31.83±3.70%), than G. cowa Roxb.(4.35±0.17%) and G. atroviridis Griff. ex T. Anders. (2.47±0.42%). Based on the antioxidant activity, G. mangostana L. rind has a higher total antioxidant activity (24.68 μmol Fe(II)/g) than G. cowa Roxb. (18.88±0.12 μM Fe (II)/g and G. atroviridis Griff. ex T. Anders.(17.61±0.05 μM Fe(II)/g). Conclusion: The results showed that G. mangostana L rind extract contains a higher level of TPC and antioxidant activity among the other rinds. The results obtained indicate that the three samples have the potential to be a source of natural antioxidants. Further studies must be carried out to isolate compounds that have antioxidant activity.

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EFFECT OF OVEN AND MICROWAVE DRYING ON POLYPHENOLS CONTENT AND ANTIOXIDANT CAPACITY OF HERBAL TEA FROM STROBILANTHES CRISPUS LEAVES

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i6.24660 ◽

2018 ◽

Vol 11 (6) ◽

pp. 363 ◽

Cited By ~ 1

Author(s):

Nur Fatimah Lasano ◽

Asmah Rahmat ◽

Nurul Shazini Ramli ◽

Mohd Fadzelly Abu Bakar

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Radical Scavenging ◽

Tea Plant ◽

Microwave Drying ◽

Total Phenolic ◽

Flavonoid Content ◽

Antioxidant Power ◽

Strobilanthes Crispus ◽

Ferric Reducing Antioxidant Power

Objective: This study aimed to evaluate the effect of oven and microwave drying on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of unfermented and fermented tea developed from Strobilanthes crispus leaves.Methods: TPC and TFC were estimated using a spectrophotometric method, while antioxidant capacity was determined using ferric reducing antioxidant power assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. Camellia sinensis (tea plant), that is, used for the production of all varieties of commercial tea and fresh S. crispus leaves were served as controls in this study.Results: The highest antioxidant activity and TPC were observed in S. crispus tea developed from microwave-dried leaves, while the highest TFC was observed in oven-dried tea. Unfermented S. crispus tea showed significantly higher values (p<0.05) for antioxidant activity, TPC, and TFC as compared to fermented S. crispus tea. A strong and moderate correlation was observed between antioxidant activity and TPC as well as TFC values.Conclusion: The present work clearly showed that S. crispus tea developed from microwave-dried leaves able to preserve the polyphenols and hence contribute to excellent antioxidant capacity. Incorporation of unfermented S. crispus tea in the diet can be a good source of natural antioxidant.

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Evaluation of influence of selected metal cations on antioxidant activity of extracts from savory (Satureja hortensis)‡

Chemical Papers ◽

10.1515/chempap-2016-0001 ◽

2016 ◽

Vol 70 (6) ◽

Cited By ~ 3

Author(s):

Mariola Samsonowicz ◽

Ewa Regulska

Keyword(s):

Antioxidant Activity ◽

Metal Ion ◽

Antioxidative Activity ◽

Total Phenolics ◽

Antioxidant Properties ◽

Dry Mass ◽

Herbal Extracts ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Hydrazyl Radical

AbstractThe analysis of the antioxidant activity of ethanol, methanol, acetone and aqueous extracts from the dried leaves and stems of savory is presented. The culinary herb used to study was procured from ecological agriculture in the Podlasie region of Poland. The antioxidant properties of extracts were calculated using the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) and ferric-reducing antioxidant power (FRAP) (expressed as mg Trolox per g of dry mass) methods. In addition, the total phenolics contents of the herbal extracts were determined using the Folin–Ciocalteu reagent. The antioxidative activity of extracts as dependent on the type of solvent used for the extraction and concentration of savory in extracts is discussed. The influence of the concentration of different metal ion solutions on the anti-radicals’ properties of savory extracts was evaluated.

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A New Black Elderberry Dye Enriched in Antioxidants Designed for Healthy Sweets Production

Antioxidants ◽

10.3390/antiox8080257 ◽

2019 ◽

Vol 8 (8) ◽

pp. 257 ◽

Cited By ~ 1

Author(s):

Dżugan Małgorzata ◽

Pizoń Aleksandra ◽

Tomczyk Monika ◽

Kapusta Ireneusz

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Antioxidant Properties ◽

Ultra Performance Liquid Chromatography ◽

Aqueous Extracts ◽

Organoleptic Properties ◽

Antioxidant Power ◽

Spectrophotometric Methods ◽

Ferric Reducing Antioxidant Power ◽

High Antioxidant Activity

The aim of the study was to obtain a dye from black elder fruits and flowers and to study their potential in production of jellies with high antioxidant activity. Three dyes were produced by lyophilization of aqueous extracts: (1) fruits dye (F), (2) flowers dye (FL), and (3) fruits and flowers dye (F + FL). Their polyphenol profiles were compared by means of ultra-performance liquid chromatography (UPLC). The antioxidant activity [ferric reducing/antioxidant power assay (FRAP) and DPPH radicals scavenging test and total phenolics were compared by spectrophotometric methods. Jellies were produced from agar and gelatin with the addition of three obtained dyes, and their antioxidant water- and lipid soluble fractions were tested with a Photochem device. Results indicated that black elder fruits are rich in anthocyanins, especially cyanidin-3-O-sambubioside (7.56 mg/g d.w.), while flowers are rich in polyphenols, especially chlorogenic acid (2.82 mg/g d.w.) and rutin (4.04 mg/g d.w.). FL dye exhibited higher antioxidant activity compared to F dye (for about 30–40%), regardless of the used method, whereas F + FL dye was characterized by intermediate antioxidant activity. Jellies produced with the addition of FL dye had better antioxidant properties but unattractive color and unpleasant taste, but the use of F + FL dye created a product of favorable organoleptic properties and antioxidant activity comparable to jellies with F dye addition.

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