scholarly journals Antioxidant Activity and Phytochemical Content of Nine Amaranthus Species

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1032
Author(s):  
Jun-Hyoung Bang ◽  
Kyungjun Lee ◽  
Wontea Jeong ◽  
Seahee Han ◽  
Ick-Hyun Jo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Flavonoid ◽  
Flavonoid Content ◽  
Total Polyphenol ◽  
Phytochemical Content ◽  
The World ◽  
Phytochemical Contents ◽  
Nutritional Profiles ◽  
Leaf Vegetables

Amaranthus species are widely used as grain and leaf vegetables around the world and are potential dietary sources of antioxidants and phenolic compounds. In this study, we examined the variation in total flavonoid contents, total polyphenol contents, and antioxidant activities among 120 accessions of nine Amaranthus species. The antioxidant activity of DPPH (2,2-diphenyl-1-picrylhydrazyl) of the 120 amaranth accessions ranged from 1.1 (A. tricolor) to 75.2 (A. tricolor mg ascorbic acid equivalents (AAE)/g in 2018, and 8.5 (A. tricolor) to 68.8 (A. dubius) mg AAE/g in 2019. ABTS (2,2′-azinobis (3-ethylbenzothiazoline 6-sulfonate)) antioxidant activity ranged from 16.7 (A. tricolor) to 78.3 (A. hypochondriacus) mg AAE/g in 2018, and 36.6 (A. tricolor) to 79.2 (A. dubius) mg AAE/g in 2019. Total flavonoid content (TFC) of 2018 and 2019 ranged from 21.7 (A. caudatus) to 52.7 (A. hybridus) and from 22.3 (A. viridis) to 54.7 (A. tricolor), respectively Antioxidant activities were compared using two methods and all components were measured in plants grown both in 2018 and 2019. We identified wide variation among the accessions and between plants grown in the two years. Antioxidant activities and phytochemical contents were consistently negatively correlated. The nine species and 120 accessions clustered into three groups according to their antioxidant activities, total flavonoid contents, and total polyphenol contents in each year. These results provide information about the nutritional profiles of different Amaranthus species.

scholarly journals Bioactive Compounds and Antioxidant Activity of Cauliflower According to Heat Treatment Method (P06-074-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Eun-Sun Hwang
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Science Research ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Cruciferous Vegetables ◽  
Total Polyphenol ◽  
Health Promoting

Abstract Objectives Cauliflower is one of the cruciferous vegetables and contains various physiologically active substances such as glucosinolates, polyphenols, and flavonoids. Unlike ordinary vegetables, cruciferous vegetables are often consumed by cooking through heat treatment. The purpose of this study was to investigate the effects of different heating procedures, in particular steaming and boiling, on glucosinolate, total polyphenol, and total flavonoid concentrations in cauliflower. In addition, antioxidant activity was compared between fresh uncooked, steamed, and boiled cauliflower, which are the main methods of preparing cauliflower before consumption. Methods Glucosinolates in uncooked, steamed, and boiled cauliflower were subjected to high-pressure liquid chromatography. Total phenolic and total flavonoid content and antioxidant activities in cauliflower extracted in both water and 80% ethanol were determined. Results Eight glucosinolate peaks were detected in cauliflower representing glucoiberin, progoitrin, glucoraphanin, sinigrin, gluconapin, glucoiberverin, glucobrassicin, and gluconasturtiin. Boiling cauliflower significantly decreased the glucosinolate, total polyphenol, and total flavonoid concentrations compared to those of uncooked or steamed cauliflower. The results clearly indicated that health-promoting compounds in cauliflower are significantly affected by different cooking methods, showing that uncooked > steamed > boiled. The amounts of total polyphenols and total flavonoids contained within uncooked cauliflower extracted by 80% ethanol were higher than those in the steamed and boiled extracts. The highest antioxidant activity was observed in uncooked cauliflower extracted in 80% ethanol compared to that of water extracts at the same concentration. Steamed and boiled cauliflower extracts showed lower antioxidant activity. Conclusions Based on these results, fresh uncooked cauliflower is optimal in terms of the content of health-promoting compounds and antioxidant activity. It may be desirable to use steaming rather than boiling to minimize the loss of glucosinolates when storing, pretreating, processing, and cooking cruciferous vegetables. Funding Sources This research was supported by the Basic Science Research Program through the National Research Foundation of Korea.

scholarly journals Antioxidative Activities and Active Compounds of Extracts fromCatalpaPlant Leaves

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Hongyu Xu ◽  
Gege Hu ◽  
Juane Dong ◽  
Qin Wei ◽  
Hongbo Shao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Column Chromatography ◽  
Antioxidant Activities ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Crude Extracts ◽  
Catalpa Ovata ◽  
High Antioxidant Activity ◽  
Water Fractions

In order to screen theCatalpaplant with high antioxidant activity and confirm the corresponding active fractions fromCatalpa ovataG. Don,C. fargesiiBur., andC. bungeiC. A. Mey., total flavonoid contents and antioxidant activities of the extracts/fractions ofCatalpaplant leaves were determined. The determined total flavonoid content and antioxidant activity were used as assessment criteria. Those compounds with antioxidant activity were isolated with silica gel column chromatography and ODS column chromatography. Our results showed that the total flavonoid content inC. bungeiC. A. Mey. (30.07 mg/g·DW) was the highest, followed by those inC. fargesiiBur. (25.55 mg/g·DW) andC. ovataG. Don (24.96 mg/g·DW). According to the determination results of total flavonoid content and antioxidant activity in 3 clones of leaves ofC. bungeiC. A. Mey., the total flavonoid content and antioxidant activity in crude extracts fromC. bungeiC. A. Mey. 6 (CA6) leaves were the highest. Moreover, the results showed that the total flavonoid content and antioxidant activities of ethyl acetate (EA) fraction in ethanol crude extracts in CA6 leaves were the highest, followed byn-butanol, petroleum ether (PE), and water fractions. Two flavonoid compounds with antioxidant activity were firstly isolated based on EA fraction. The two compounds were luteolin (1) and apigenin (2), respectively.

scholarly journals Total Flavonoid Content and Antioxidant Activity of Temu Mangga (Curcuma mangga Val. & Zijp) and its Classification with Chemometrics

2020 ◽  
pp. 4
Author(s):  
Yuniar Intan Hartono ◽  
Indah Widyastuti ◽  
Hanna Zaidah Luthfah ◽  
Rosy Islamadina ◽  
Adelin Theresia Can ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Methanolic Extract ◽  
Antioxidant Activities ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
The Relationship ◽  
Phenolic And Flavonoid ◽  
Phenolic And Flavonoid Compounds

Indonesia is a rich country in terms of its biodiversity. Herbs that are widely used tomaintain a healthy body comes from the Zingiberaceae family, including temu mangga. Temu mangga(Curcuma mangga Val. & Zijp) is effective for relieving gastric pain, diarrhea, menstrual pain, acneand ulcers, and increasing appetite. Besides, temu mangga is considered to have antioxidant activitydue to the presence of the phenolic and flavonoid compounds. This study aims to determine thecorrelation and classification of temu mangga from various places based on total flavonoid contentand antioxidant activities. The samples were extracted with methanol, then tested for totalflavonoid content by AlCl3 method and antioxidant activity by DPPH free radical capture method.Analysis was performed using correlation coefficient value and chemometrics PCA (PrincipalComponent Analysis) and CA (Cluster Analysis) to see the relationship between total flavonoidcontent with their antioxidant activity and to see their classification. Total flavonoid content ofmethanolic extract of temu mangga gives a moderate correlation to its antioxidant activity with r =-0.6085 and clustering samples successfully determined by PCA and CA which resulted in 4 groups.Keywords: Curcuma mangga Val. & Zijp, Methanolic Extract, Flavonoid, Antioxidant, PCA, CA

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

scholarly journals Characteristics Evaluation of Commercial Fruit Tea Extracts in Korea

2021 ◽  
Vol 19 (4) ◽  
pp. 693-703
Author(s):  
Ah-Ra Hwang ◽  
Myung-Ryun Han ◽  
Ae-Jung Kim
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Inhibitory Activity ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Hot Water ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Tea Extract

Purpose: We evaluated the physicochemical characteristics and antioxidant activity of 21 types of fruit tea extract that are consumed in Korea. The data were analyzed and curated for the development of processed products using tea in the future.Methods: After extraction using hot water at 70℃, we analyzed the physicochemical properties including color and pH, as well as the antioxidant activity (total flavonoid content, DPPH scavenging activity, and α-glucosidase inhibitory activity).Results: Calamansi tea exhibited the lowest brightness with a beet-red appearance, and a yellowness that was significantly higher in jujube and radish. The pH ranged from 3.04 to 7.18 and most samples were in an acidic state. Of these, the pH of schizandra fruit tea was the lowest at 3.04±0.01. The total flavonoid content was the highest in calamansi at 217.87±1.45 QE/g, whereas that of cacao nibs was the lowest at 29.04±0.70 QE/g. The α-glucosidase inhibitory activity of Chinese quince was the highest at 59.96%±0.22%.Conclusion: We obtained basic data for several fruit tea extracts by analyzing the physicochemical properties and antioxidant activities. We anticipate that these results will represent useful data for blending fruits for tea product development.

scholarly journals Phytochemical content and antioxidant activity in aqueous extracts of Cyclocarya paliurus leaves collected from different populations

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e6492 ◽  
Author(s):  
Mingming Zhou ◽  
Yuan Lin ◽  
Shengzuo Fang ◽  
Yang Liu ◽  
Xulan Shang
Keyword(s):  
Antioxidant Activity ◽  
Water Soluble ◽  
Total Flavonoid ◽  
Aqueous Extracts ◽  
Total Polyphenol ◽  
Cyclocarya Paliurus ◽  
Phytochemical Content ◽  
Caffeoylquinic Acid ◽  
Phenolic Components ◽  
Soluble Polysaccharide

Cyclocarya paliurus (Batal) Iljinskaja is a multiple function tree species, but its main utilization is for the harvesting of its leaves as materials for tea production and recently as ingredients for the food industry. In this study aqueous extracts of C. paliurus leaves collected from 21 natural populations were evaluated for their phytochemical content and antioxidant activity. The content of water-soluble polysaccharide, total flavonoid and total polyphenol varied from 66.05 to 153.32 mg/g, 9.01 to 19.65 mg/g and 20.80 to 52.69 mg/g, respectively. Quercetin-3-O-glucuronide, aemferol-3-O-glucuronide and 3-O-caffeoylquinic acid were the major phenolic components in aqueous extracts of C. paliurus leaves. Both redundancy analysis and Pearson's correlation analysis indicated that water-soluble polysaccharide, total polyphenol, total flavonoid, quercetin-3-O-glucuronide, 3-O-caffeoylquinic acid and 4-O-caffeoylquinic acid were significantly correlated with antioxidant activity, but total polyphenol showed the greatest contribution to antioxidant capacity. The antioxidant activity of the 21 populations was classified into six distinct groups based on the squared Euclidean distance. These results would provide a theoretical basis for obtaining the greatest yield of targeted antioxidant phytochemicals of C. paliurus leaves for tea and food ingredient production.

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