Seasonal Variation of Antioxidant Capacity, Phenols, Minerals and Essential Oil Components of Sage, Spearmint and Sideritis Plants Grown at Different Altitudes

Medicinal and aromatic plants are well appreciated for their antioxidant and biocidal activities, while great variation on these activities can be related to the species, environmental conditions and harvesting period. In the present study, the seasonal variation of the antioxidant activity, mineral content, yield and chemical composition of the essential oils (EOs) of sage (Salvia officinalis L.), sideritis (Sideritis perfoliata L. subsp. perfoliata) and spearmint (Mentha spicata L.) were tested under two different environmental conditions, each with a different altitude (namely mountainous and plain). Season affected total phenolic content and antioxidant capacity with increased values during winter and lower values during summer period. In summer, plants accumulated more Fe and had higher EO yield, while P and Na were accumulated more in winter. Altitude had a lesser effect on antioxidant capacity of the plants; however, increased minerals (N, K, Na and Ca) accumulation was found in plain areas. Sage plants had the highest antioxidant capacity, Zn content and EO yield. Sideritis had increased Fe content and spearmint plants revealed high N, Na and Mg levels. Furthermore, altitude and season had an impact on the content of main EOs components in all species. FRAP and ABTS were variably correlated with total phenols and minerals, depending on the species, season and altitude. In few cases, antioxidant activity was found to be inversely linked to some EO components (e.g., α-thujone in sage). Finally, the antioxidant content, minerals and EO yield and composition of the examined MAPs were all altered by season and altitude. These findings can be utilized to implement sage, sideritis and spearmint farming in specific ecosystems, determining the season and areas for harvesting the plants, in order to produce high-value products.

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EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

Journal of Medicine and Pharmacy ◽

10.34071/mp.2019.3.7 ◽

2019 ◽

pp. 49-59

Author(s):

Nu Linh Giang Ton ◽

Thi Hoai Nguyen ◽

Quoc Hung Vo

Keyword(s):

Antioxidant Activity ◽

Response Surface Methodology ◽

Antioxidant Capacity ◽

Response Surface ◽

Total Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Quadratic Model ◽

Total Phenolic ◽

Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽

10.3390/foods10061255 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1255

Author(s):

Sofia C. Lourenço ◽

Débora A. Campos ◽

Ricardo Gómez-García ◽

Manuela Pintado ◽

M. Conceição Oliveira ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Spray Drying ◽

Total Phenolic Content ◽

Phenolic Content ◽

Food Products ◽

Total Phenolic ◽

Dry Extract ◽

Pineapple Peel ◽

Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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Anti-urease, total phenolic content and antioxidant activities of some Inula l. (Asteraceae) taxa in Turkey

Genetika ◽

10.2298/gensr2003825s ◽

2020 ◽

Vol 52 (3) ◽

pp. 825-834

Author(s):

Emre Sevindik ◽

Sinem Aydin ◽

Mehmet Paksoy ◽

Bahar Sokmen

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Soxhlet Extraction ◽

Total Phenolic ◽

Food Industries ◽

Total Antioxidant ◽

Ethanol Extracts

The genus Inula belongs to family Asteraceae and it is medicinally important because it possesses cytotoxic, anticancer, hepatoprotective, antibacterial and anti-inflammatory properties. The aim of this research was to explore antioxidant and anti-urease activities of fifteen Inula taxa in Turkey. Ethanol extracts of Inula taxa were obtained by Soxhlet extraction. Antioxidant activity was determined through total antioxidant activity, total phenolic content and copper reducing antioxidant capacity (CUPRAC) analyses. The highest total phenolic content and total antioxidant capacity were found in I. orientalis (158.54?0.002 ?g GAE/mL) and I. macrocephala (189.16?0.002 ?g AAE/mL). CUPRAC activity increases with the increasing concentration of the extracts and the standard. Moreover, all the tested plants exhibited better anti-urease activity than standard thiourea except for I. anatolica and I. thapsoides subsp. thapsoides. Results obtained from this study demonstrate that Inula species might be utilized as a probable natural source in the pharmaceutical and food industries but further and more specific studies are needed to determine active antioxidative and anti-urease compounds in the extracts.

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Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Journal of Food Quality ◽

10.1155/2018/7836745 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 4

Author(s):

Lisa Garretson ◽

Catrin Tyl ◽

Alessandra Marti

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Flavonoid Content ◽

Processing Step ◽

Cooking Times ◽

Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

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Antimicrobial and Antibiofilm Activity against Staphylococcus aureus of Opuntia ficus-indica (L.) Mill. Cladode Polyphenolic Extracts

Antioxidants ◽

10.3390/antiox8050117 ◽

2019 ◽

Vol 8 (5) ◽

pp. 117 ◽

Cited By ~ 17

Author(s):

Federica Blando ◽

Rossella Russo ◽

Carmine Negro ◽

Luigi De Bellis ◽

Stefania Frassinetti

Keyword(s):

Staphylococcus Aureus ◽

Antioxidant Activity ◽

Antioxidant Capacity ◽

Biofilm Formation ◽

Ex Vivo ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antibiofilm Activity ◽

Opuntia Ficus Indica

Plant extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, at some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of polyphenolic extracts from cladodes of Opuntia ficus-indica (L.) Mill. to inhibit the growth of some enterobacteria and the biofilm formation by Staphylococcus aureus. Opuntia ficus-indica cladodes at two stages of development were analysed for total phenolic content and antioxidant activity by Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) (in vitro assays) and by cellular antioxidant activity in red blood cells (CAA-RBC) (ex vivo assay). The Liquid Chromatography Time-of-Flight Mass Spectrometry (LC/MS–TOF) analysis of the polyphenolic extracts revealed high levels of piscidic acid, eucomic acid, isorhamnetin derivatives and rutin, particularly in the immature cladode extracts. Opuntia cladodes extracts showed a remarkable antioxidant activity (in vitro and ex vivo), a selective inhibition of the growth of Gram-positive bacteria, and an inhibition of Staphylococcus aureus biofilm formation. Our results suggest and confirm that Opuntia ficus-indica cladode extracts could be employed as functional food, due to the high polyphenolic content and antioxidant capacity, and used as natural additive for food process control and food safety.

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A predictive approach to the antioxidant capacity assessment of green and black tea infusions

Journal of Food Measurement & Characterization ◽

10.1007/s11694-020-00727-3 ◽

2020 ◽

Author(s):

Małgorzata Muzolf-Panek ◽

Anna Kaczmarek ◽

Anna Gliszczyńska-Świgło

Keyword(s):

Data Mining ◽

Antioxidant Activity ◽

Antioxidant Capacity ◽

Black Tea ◽

Multivariate Adaptive Regression Splines ◽

Total Phenolic ◽

Data Mining Techniques ◽

Tea Quality ◽

Tea Infusions ◽

Green And Black Tea

AbstractContemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high antioxidant activity. Therefore, the information how to obtain tea infusion of the highest quality, i.e. with high antioxidant capacity is needed. In this study, the various models for the prediction of total polyphenols and antioxidant activity of green and black tea infusions were developed and compared. Three mathematical equations: Spiro’s, Peleg’s and logarithmic, and two data mining techniques: multivariate adaptive regression splines (MARS) and artificial neural networks (ANNs) were used to build the predictive models. The results obtained show that Spiro’s model could be used for the prediction of green tea quality expressed as total phenolic content or the antioxidant activity (determination coefficients above 0.99), whereas Peleg’s model is more suitable for black tea quality prediction (determination coefficients above 0.99). Data mining techniques (MARS and ANNs) enable to create models fast and of simple application with very good acceptability (determination coefficients above 0.99).

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LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

Foods ◽

10.3390/foods9010007 ◽

2019 ◽

Vol 9 (1) ◽

pp. 7 ◽

Cited By ~ 9

Author(s):

Jiafei Tang ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Medicinal Plants ◽

Antioxidant Capacity ◽

Phenolic Acids ◽

Phenolic Content ◽

Total Phenolic ◽

High Concentration ◽

Antioxidant Power ◽

Pharmaceutical Industries

Hops (Humulus lupulus L.) and juniper berries (Juniperus communis L.) are two important medicinal plants widely used in the food, beverage, and pharmaceutical industries due to their strong antioxidant capacity, which is attributed to the presence of polyphenols. The present study is conducted to comprehensively characterize polyphenols from hops and juniper berries using liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS) to assess their antioxidant capacity. For polyphenol estimation, total phenolic content, flavonoids and tannins were measured, while for antioxidant capacity, three different antioxidant assays including the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation decolorization assay and the ferric reducing-antioxidant power (FRAP) assay were used. Hops presented the higher phenolic content (23.11 ± 0.03 mg/g dw) which corresponded to its strong antioxidant activity as compared to the juniper berries. Using LC-ESI-QTOF/MS, a total of 148 phenolic compounds were tentatively identified in juniper and hops, among which phenolic acids (including hydroxybenzoic acids, hydroxycinnamic acids and hydroxyphenylpropanoic acids) and flavonoids (mainly anthocyanins, flavones, flavonols, and isoflavonoids) were the main polyphenols, which may contribute to their antioxidant capacity. Furthermore, the HPLC quantitative analysis showed that both samples had a high concentration of phenolic acids and flavonoids. In the HPLC quantification, the predominant phenolic acids in hops and juniper berries were chlorogenic acid (16.48 ± 0.03 mg/g dw) and protocatechuic acid (11.46 ± 0.03 mg/g dw), respectively. The obtained results highlight the importance of hops and juniper berries as a rich source of functional ingredients in different food, beverage, and pharmaceutical industries.

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Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Czech Journal of Food Sciences ◽

10.17221/129/2010-cjfs ◽

2010 ◽

Vol 28 (No. 4) ◽

pp. 317-325 ◽

Cited By ~ 27

Author(s):

D. Chrpová ◽

L. Kouřimská ◽

M.H. Gordon ◽

V. Heřmanová ◽

I. Roubíčková ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Alpha Tocopherol ◽

Total Phenolic ◽

Significant Activity ◽

Lemon Balm ◽

Sweet Basil ◽

Mentha X Piperita ◽

Salvia Officinalis L ◽

Rosmarinus Officinalis L

The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita L.), oregano (Origanum vulgare L.), Greek oregano (Origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (Rosmarinus officinalis L.), marjoram (Majorana hortensis), hyssop (Hyssopus officinalis L.), sweet basil (Ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant.

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Profiling of Essential Oils Components and Polyphenols for Their Antioxidant Activity of Medicinal and Aromatic Plants Grown in Different Environmental Conditions

Agronomy ◽

10.3390/agronomy10050727 ◽

2020 ◽

Vol 10 (5) ◽

pp. 727 ◽

Cited By ~ 2

Author(s):

Antonios Chrysargyris ◽

Maria Mikallou ◽

Spyridon Petropoulos ◽

Nikolaos Tzortzakis

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Essential Oils ◽

Environmental Conditions ◽

Antioxidant Activities ◽

Added Value ◽

Total Phenols ◽

Aromatic Plants ◽

Medicinal And Aromatic Plants ◽

Antioxidant Power

In the present study, the yield, the chemical composition, and the antioxidant activities of the essential oils (EOs) of eight medicinal and aromatic plants (MAPs) cultivated under two environmental conditions characterized by a different altitude (namely mountainous and plain) were evaluated. Cultivation at different environmental conditions resulted in significant differences in the chemical composition and antioxidant activity for most of the studied species. In particular, high altitudes resulted in increased phenolic compounds’ content and antioxidant activity for artemisia plants, while specific parameters increased in the case of spearmint (total phenols) and rosemary (flavonoids). In contrast, in pelargonium, all the tested parameters were positively affected in the plain area, whereas, for laurel and sage, only flavanols remained unaffected. EO yield in mountainous pelargonium and spearmint decreased while, in mountainous laurel, pelargonium and spearmint increased when compared to plain areas. In addition, the major EO constituents’ content for most of the species were affected by environmental conditions. The 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric reducing antioxidant power (FRAP) were variably correlated with total phenols, flavonoids, and flavanols, depending on the species and the altitude. Lastly, in limited cases, antioxidant activity (DPPH or FRAP values) was positively correlated with some EO components (e.g., borneol and β-pinene in artemisia and laurel plants grown in the plain, respectively, or 1,8-cineole in mountainous grown verbena plants). In conclusion, environmental conditions (altitude) affected antioxidants’ content and EO yield and composition of the studied MAPs. These findings can be used to introduce cultivation of MAPs in specific ecosystems for the production of high added value products.

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Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

Herba Polonica ◽

10.2478/hepo-2013-0016 ◽

2013 ◽

Vol 59 (3) ◽

pp. 51-62 ◽

Cited By ~ 13

Author(s):

Abdollah Ghasemi Pirbalouti ◽

Milad Setayesh ◽

Amir Siahpoosh ◽

Hamid Mashayekhi

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Food Industry ◽

Phenolic Content ◽

Food Additives ◽

Total Phenolic ◽

Endemic Plants ◽

Dpph Assay ◽

Frap Assay

Abstract Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles)

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