scholarly journals Use of a Biostimulant to Mitigate Salt Stress in Maize Plants

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1755
Author(s):  
Roberto D’Amato ◽  
Daniele Del Buono
Keyword(s):  
Salt Stress ◽  
Crop Yields ◽  
Total Phenolic ◽  
Maize Seedlings ◽  
Fresh Weight ◽  
Antioxidant Power ◽  
Crop Development ◽  
Ferric Reducing Antioxidant Power ◽  
Maize Plants ◽  
The Impact

Salinity is considered among the abiotic stresses most impacting agriculture for its ability to interfere with crop development and quality. For this reason, practices and innovations that could contain the deleterious effects of such stress are of pivotal importance for maintaining acceptable crop yields. In this context, this work has concerned the study of severe salt stress (100 mM NaCl) on maize seedlings and the effects of a plant biostimulant (Megafol–Meg) in helping plants to cope with this adversity. Biomass production, pigments, the content Na+ and K+, the accumulation of hydrogen peroxide (H2O2) and lipid peroxidation products (MDA), total phenolic compounds (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) were investigated in control samples, in samples treated with NaCl alone, and in samples treated with NaCl in combination with the biostimulant. The results showed that the biostimulant significantly mitigated the impact of the salt stress on shoot length and fresh weight, on chlorophyll and carotenoid contents, and reduced the amount of Na+ taken up by the species. Regarding the oxidative status, the biostimulated samples revealed lower amounts of H2O2 and MDA, while maize seedlings grown with NaCl alone exhibited the highest increases in the TPC, ABTS, and FRAP. The explanation for these effects is provided by highlighting the effectiveness of the biostimulant in avoiding Na+ accumulation, which resulted in a lower content of H2O2, MDA, TPC, and antioxidant activity.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Nutritional, Antioxidant and Quality Acceptability of Smoothies Supplemented with Moringa Oleifera Leaves

2018 ◽  
Author(s):  
Taiwo Aderinola`
Keyword(s):  
Moringa Oleifera ◽  
Radical Scavenging ◽  
Control Sample ◽  
Mineral Elements ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Moringa Oleifera Leaves ◽  
The Impact

This study evaluated the impact of the level of supplementation of Moringa oleifera leaves on the nutritional (proximate, mineral and vitamin content) as well as on the antioxidant capacities of smoothies made from a blend of pineapple, banana and apple. The beverage (smoothies) were supplemented with Moringa oleifera leaves at 1.5, 3.0 and 4.5% levels and evaluated for proximate, antioxidant (ferric reducing antioxidant power, FRAP and 2,2-Diphenyl-1-picryhydrazy, DPPH), mineral, vitamin, physicochemical and quality acceptability. The results showed that the moisture content of the beverage ranged between 49.24 – 78.62%, total ash: 1.01 – 9.71, crude fiber: 5.14 – 9.39%, crude fat: 0.72 – 1.86%, crude protein: 5.47 – 19.37% and carbohydrate: 3.65 – 16.99%. Calcium (12.03 -15.53) and potassium (17.22 -25.38) were the predominant mineral elements when compared to magnesium (1.51 – 3.05) mg/L. The vitamin contents ranged between 2.5 – 10.8 and 0.15 – 0.93 mg/L for vitamin C and E, respectively. Total phenolic contents ranged between 4.68 – 6.18 mg/ml while the total flavonoid contents ranged between 0.01 – 0.14 mg/ml. The radical scavenging abilities (DPPH) of the samples ranged between 16.05 – 88.77% while the ferric reducing antioxidant power (FRAP) ranged between 0.38 – 7.36 mg/ml. The brix values showed high sugar contents (15 – 18%) while the pH results showed that the sample was almost neutral at a range between 6.3 and 6.5. The overall quality (sensory) acceptability of the different quality parameters evaluated indicated that the control sample was more preferred. While supplementation with Moringa oleifera leaves significantly affected the sensory parameters, its addition nevertheless offers a potential avenue to obtain additional nutrients besides its improved antioxidative properties.

scholarly journals Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1144
Author(s):  
Aliyu Dantani Abdullahi ◽  
Pratthana Kodchasee ◽  
Kridsada Unban ◽  
Thanawat Pattananandecha ◽  
Chalermpong Saenjum ◽  
...  
Keyword(s):  
Filamentous Fungi ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Protective Effects ◽  
Tea Leaves ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Ic50 Values ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based process (NFP) and filamentous fungi-based process (FFP) had elevated levels of total polyphenols, total tannins, and condensed tannins compared to young and mature tea leaves. The antioxidant studies also showed better the half-maximal inhibitory concentration (IC50) values for fermented leaves in both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays as well as improved ferric reducing antioxidant power (FRAP) compared to young and mature tea leaves. Extracts of NFP and FFP samples at concentrations of 50 and 100 ppm showed better protective effects against hydrogen peroxide (H2O2)-induced intracellular reactive oxygen species (ROS) production in HT-29 colorectal cells without exerting cytotoxicity. Additionally, lipopolysaccharide (LPS)-induced production of nitric oxide (a proinflammatory mediator as well as a reactive nitrogen species) was also inhibited by these fermented Miang extracts with an IC50 values of 17.15 μg/mL (NFP), 20.17 μg/mL (FFP), 33.96 μg/mL (young tea leaves), and 31.33 μg/mL (mature tea leaves). Therefore, both NFP-Miang and FFP-Miang showed the potential to be targeted as natural bioactive functional ingredients with preventive properties against free radical and inflammatory-mediated diseases.

scholarly journals Grape Canes from Typical Cultivars of Campania (Southern Italy) as a Source of High-Value Bioactive Compounds: Phenolic Profile, Antioxidant and Antimicrobial Activities

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2746
Author(s):  
Giuseppe Squillaci ◽  
Carla Zannella ◽  
Virginia Carbone ◽  
Paola Minasi ◽  
Veronica Folliero ◽  
...  
Keyword(s):  
Southern Italy ◽  
Radical Scavenging Activity ◽  
Antiviral Agents ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Herpes Simplex Viruses ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant And Antimicrobial Activities

The purpose of the current study was to determine the phenolic composition, antioxidant, and antimicrobial activities in grape cane extracts from typical cultivars of Southern Italy. Aqueous extracts at different pHs (1–13) were prepared from “Aglianico”, “Fiano”, and “Greco” grape canes. The results demonstrated that an alkaline pH (13.00) produced the best polyphenol-rich extracts, as the total phenolic content was more than double when compared to the respective extracts prepared at pH 1.00. “Greco” grape canes gave the highest quantity of phenolic compounds at each pH, ranging from 42.7 ± 0.4 to 104.3 ± 3.0 mg Gallic Acid Equivalents (GAE)/g Dry Extract (DE) from pH 1.00 to 13.00. The Radical Scavenging Activity (RSA) and the Ferric Reducing Antioxidant Power (FRAP) were measured. The highest antioxidant activity was showed by “Greco” extract at pH 7.00. Seventy-five compounds were identified in the extracts by HPLC-MS with six of them described for the first time in grape canes. Procyanidins were highly abundant in extracts at pH 7.00, whereas stilbenoids were the most represented compounds at pH 13.00. Very strong antiviral activity against herpes simplex viruses was recorded for the extracts at pH 7.00 and 13.00 that were active in the early stages of infection by acting directly against the viral particles. The overall results suggest that grape canes, currently underutilized, can be usefully valorised by providing active extracts to use as antioxidant and antiviral agents.

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 215 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Shi-Yu Cao ◽  
Xiao-Yu Xu ◽  
Ren-You Gan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Tea Infusions ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

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 UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals Analysis of antioxidant activity, total phenolic and flavonoid contents of ethanol extract of Litsea cubeba Lour. Bark

2021 ◽  
Vol 332 ◽  
pp. 08005
Author(s):  
Aminah Dalimunthe ◽  
Dewi Pertiwi ◽  
Mahatir Muhammad ◽  
Denny Satria
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Ethanol Extract ◽  
The Body ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Litsea Cubeba ◽  
Ferric Reducing Antioxidant Power ◽  
Phenolic And Flavonoid

Free radicals also play a role in the pathology of various degenerative diseases such as cancer, rheumatism, coronary heart disease, cataracts, and others. Free radicals can come from within the body (endogenous) and outside the body (exogenous). Litsea cubeba (Lour,) is a Lauraceae family plant which have contents volatile oils which used as antimicrobial, anticancer on breast cancer, pesticide, antideppressants, antiinflammation, antioxidant, and neuro pharmacology. The extract was prepared using water with the soxhletation method. The antioxidant activity was determined with the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-Azinobis [3-ethylbenzothiazoline-6)-sulfonic acid] -diammonium salt (ABTS) and Ferric Reducing Antioxidant Power (FRAP) methods. Total flavonoid and total phenolic content were determined with colorimetric methods. Antioxidant activity measured as IC50 was 23.37 ± 0.42 µg/mL; 111.21 ± 0.42 and 109.01 ± 0.28 respectively. The extract was found to contain high levels of total phenolic (282.93 ± 0.33 mg GAE/g) and total flavonoid 7.49 ± 0.51 mg QE/g). The results reveal that ethanol extract of Litsea cubeba Lour. Bark has antioxidant potential. The further analysis is to isolation antioxidant compound.

scholarly journals Mycorrhizal fungi and microalgae modulate antioxidant capacity of basil plants

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Marieta Hristozkova ◽  
Liliana Gigova ◽  
Maria Geneva ◽  
Ira Stancheva ◽  
Ivanina Vasileva ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Green Algae ◽  
Mycorrhizal Fungi ◽  
Radical Scavenging ◽  
Arbuscular Mycorrhizal ◽  
Enzymatic Antioxidants ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

Abstract Mycorrhizal fungi, algae and cyanobacteria are some of the most important soil microorganisms and major components of a sustainable soil-plant system. This study presents for the first time evidence of the impact of green alga and cyanobacterium solely and in combination with arbuscular mycorrhizal fungi (AMF) on plant-antioxidant capacity. In order to provide a better understanding of the impact of AMF and soil microalgae on Ocimum basilicum L. performance, changes in the pattern and activity of the main antioxidant enzymes (AOEs), esterases and non-enzymatic antioxidants including phenols, flavonoids, ascorbate, and α-tocopherols were evaluated. The targeted inoculation of O. basilicum with AMF or algae (alone and in combination) enhanced the antioxidant capacity of the plants and the degree of stimulation varied depending on the treatment. Plants in symbiosis with AMF exhibited the highest antioxidant potential as was indicated by the enhanced functions of all studied leaf AOEs: 1.5-, 2- and more than 10-fold rises of superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GR), respectively. The greatest increase in the total esterase activity and concentration of phenols, flavonoids and ascorbate was marked in the plants with simultaneous inoculation of mycorrhizal fungi and the green algae. 2,2-diphenyl-1-pycril-hydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay proved the increased plant antioxidant capacity after co-colonization of green algae and mycorrhizae.

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