scholarly journals Biochar or Biochar-Compost Amendment to a Peat-Based Substrate Improves Growth of Syngonium podophyllum

Agronomy ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 460 ◽  
Author(s):  
Faisal Zulfiqar ◽  
Adnan Younis ◽  
Jianjun Chen
Keyword(s):  
Low Cost ◽  
Reducing Power ◽  
Total Soluble Protein ◽  
Total Phenolic ◽  
Plant Responses ◽  
Phenolic Contents ◽  
Compost Amendment ◽  
Significant Difference ◽  
Increasing Demand ◽  
Nitrogen Phosphorus

Increasing demand for sustainable and low-cost alternatives to peat is a challenge in the production of container-grown plants. Biochar (BC) and compost, as eco-friendly materials, could be used to completely or partially substitute for peat. However, information regarding plant responses to the substitution is limited. This study evaluated effects of the amendment of a BC or a BC-compost mixture (BioComp) to a peat-based substrate at 20% by volume on the growth of Syngonium podophyllum. BC was pyrolyzed from wheat straw at 350 °C. Compost was made from farm green waste. BC or BioComp amendment elevated the pH and electrical conductivity of formulated substrates and improved plant growth. Concentrations of nitrogen, phosphorus, potassium, and chlorophyll in leaves and the net photosynthetic rate of plants grown in BC or BioComp amended substrates were significantly higher than those grown in the control substrate. Total soluble protein and total phenolic contents were greater in plants grown in BC- or BioComp-amended substrates as well, but no significant difference occurred in reactive oxygen-related enzymatic activities, reducing power or proline contents across substrates. Our results show that BC or BioComp can be used to replace 20% of peat by volume, and such replacement enhanced S. podophyllum growth.

scholarly journals The influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense (Schumach & Thonn) seeds

2020 ◽  
Vol 12 (2) ◽  
pp. 211-217
Author(s):  
Babatunde Oso ◽  
Ige Olaoye
Keyword(s):  
Aqueous Extract ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Property A ◽  
Piper Guineense ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Dpph Scavenging

The study assessed the influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense seeds. Different portions of the aqueous extract of P. guineense seeds were cooked at different temperatures which include 50 oC, 70 oC, and 90 oC for 10 minutes, while the remaining portion was allowed to stand for 10 minutes at room temperature of 29 oC and all were assessed for the evaluations of reducing power, radical scavenging capacities, and total phenolic contents. The results showed that there was a significant increase in the ferric reducing power at 90 oC, however, there was no significant difference between the raw and the cooked P. guineense seeds at 50 oC and 70 oC. In addition, the radical scavenging potential of the extract was highest at 70 oC, however, none of the cooked P. guineense seeds at the selected temperatures exhibited lower DPPH scavenging property. A similar trend was observed for the phenolic content of the extract with a significant reduction at 90 oC. The study suggests that cooking at 70 oC could enhance the antioxidant potentials of P. guineense seeds

scholarly journals Metabolomic analysis reveals the interaction of primary and secondary metabolism in white, pale green, and green pak choi (Brassica rapa subsp. chinensis)

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Hyeon Ji Yeo ◽  
Seung-A Baek ◽  
Ramaraj Sathasivam ◽  
Jae Kwang Kim ◽  
Sang Un Park
Keyword(s):  
Secondary Metabolites ◽  
Brassica Rapa ◽  
High Performance ◽  
Reducing Power ◽  
Total Phenolic ◽  
Pak Choi ◽  
Primary And Secondary Metabolites ◽  
Chlorophyll Contents ◽  
Significant Difference ◽  
Pale Green

AbstractThis study aimed to comprehensively analyze primary and secondary metabolites of three different-colored (white, pale green, and green) pak choi cultivars (Brassica rapa subsp. chinensis) using gas chromatography attached with time-of-flight mass spectrometry (GC-TOFMS) and high-performance liquid chromatography (HPLC). In total, 53 primary metabolites were identified and subjected to partial least-squares discriminant analysis. The result revealed a significant difference in the primary and secondary metabolites between the three pak choi cultivars. In addition, 49 hydrophilic metabolites were detected in different cultivars. Total phenolic and glucosinolate contents were highest in the pale green and green cultivars, respectively, whereas total carotenoid and chlorophyll contents were highest in the white cultivar. Superoxide dismutase activity, 2,2-diphenyl-1-picrylhydraz scavenging, and reducing power were slightly increased in the white, pale green, and green cultivars, respectively. In addition, a negative correlation between pigments and phenylpropanoids was discovered by metabolite correlation analysis. This approach will provide useful information for the development of strategies to enhance the biosynthesis of phenolics, glucosinolates, carotenoids, and chlorophyll, and to improve antioxidant activity in pak choi cultivars. In addition, this study supports the use of HPLC and GC-TOFMS-based metabolite profiling to explore differences in pak choi cultivars.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals Antioxidant, Nutritional, Structural, Thermal and Physico-Chemical Properties of Psyllium (Plantago Ovata) Seeds

2020 ◽  
Vol 8 (3) ◽  
pp. 727-743
Author(s):  
Aunjum Reyaz Shah ◽  
Paras Sharma ◽  
Vinod Singh Gour ◽  
S.L Kothari ◽  
Khalid Bashir Dar ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Reducing Power ◽  
Ethanolic Extract ◽  
Angle Of Repose ◽  
Total Phenolic ◽  
Absorption Bands ◽  
Seed Flour ◽  
Physico Chemical ◽  
Significant Difference ◽  
Mean Diameter

The present investigation was carried out to characterize four different types of psyllium seeds including one landrace for their nutritional, structural, antioxidant profile and biological active compounds. DSC analysis showed the highest peak temperature (TP) of 107.57 ºC in RI-89 and end set temperature (TE) of 130.2 ºC for HI-5 cultivar. FT-IR analysis displayed strong absorption bands at frequencies 960, 1380, 1740, 2280 and 3280cm-1. SEM micrographs of each cultivar showed compact and irregular mass of fiber at various magnifications. Protein, fat, ash and total carbohydrate content of psyllium seed flour were recorded up to 13.33, 0.38, 5.0 and 77.88 %, respectively. Ethanol was found to be a suitable solvent than methanol to extract the phytonutrients from psyllium seed flour. DPPH free radical scavenging activity (FRSA) of methanolic and ethanolic extract varied between 31 to 39 % and 38.9 to 43 %, respectively. However, ABTS-FRSA varied between 31.7 to 32.9 % and 33.2 to 34.3 %, for methanolic and ethanolic extract, respectively. Total flavonoids and total phenolic content was recorded up to 2.92 mg RE/g and 4.37 mg GAE/g, in ethanolic extract. The reducing power (RP) and Metal chelating activity (MCA) also varied significantly (p≤0.05) among the cultivars. The MCA ranged from 33.20 to 34.81 % in methanolic extracts and 34.62 to 36.07 % in ethanolic extracts. The lowest absorbance for reducing power was found in methanolic extract of landrace (0.16), whereas, the highest was found in ethanolic extract of RI-89 (0.37). Physico-chemical properties including oil and water absorption capacity of both seed and flour did not vary significantly among the cultivars, whereas significant difference was observed in seed hydration capacity among cultivars evaluated. Among the physical properties, L/W ratio ranged from 1.80 to 199, whereas porosity and angle of repose were of 59.2 to 67.7 % and 23.20 to 27.02º, respectively. Static coefficient of friction was found less using steel (0.484 to 0.667) as a test surface compared to wood (0.679 to 0.744) and plastic (0.536 to 0.560). Bulk density, true density and porosity of various psyllium seed cultivars varied between 0.57 to 0.63 g/cm3 and 1.50 to 1.77 g/cm3 and 58.2 to 67.7%, respectively. Geometric mean diameter (Dg), Arithmetic mean diameter (Da) and surface area of seeds (A) varied from 1.49 to 1.60 mm and 1.68 to 1.79 mm and 5.91 to 6.78 mm2, respectively.

scholarly journals Daily Dynamics of Sugar and Phenol Contents in Apple Fruitlets during June Drop

2018 ◽  
Vol 46 (1) ◽  
pp. 75-81 ◽  
Author(s):  
Jerneja JAKOPIC ◽  
Franci STAMPAR ◽  
Robert VEBERIC
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Weather Conditions ◽  
Total Phenolic ◽  
Alternate Bearing ◽  
Apple Trees ◽  
Phenolic Contents ◽  
Time Period ◽  
Significant Difference ◽  
June Drop

The occurrence of the abscission signal in young developing fruits on apple trees (Malus domestica) was studied. Apple has a natural system of fruitlet shedding, so called June drop. Although physiological fruit drop is unable to guarantee production of marketable apples and avoid alternate bearing, knowledge of this is a key background for successful fruit thinning. A study was carried out on apple trees cv. ‘Golden Delicious’ during June drop. On three dates (beginning, middle and after June drop), the daily dynamics of HPLC detected individual sugar and spectrophotometrically detected total phenolic contents were investigated in central (K) and lateral (L) fruitlets. The results of daily dynamics showed the highest sugar contents at 2 p.m. On the final sampling date, on 2nd July 2015, we observed a significant difference between sugar contents at 2 p.m. and the morning and afternoon measurements. Contents of sugars in K and L fruitlets were not significantly different. Total phenolic content at the beginning of June drop was higher than at the end. There was no statistically significant difference between K and L in an individual time period, while there were statistically significant differences in total phenolic content among the sampling dates. Although sugar and phenolic contents in K and L fruitlets were rarely statistically different, their contents changed during June drop. In general, sugar contents increased and phenolic contents decreased during the process, while the daily dynamic depended on weather conditions.

scholarly journals Antioxidant Activity of Aqueous Extracts of Different Caffeine Products

2011 ◽  
Vol 39 (2) ◽  
pp. 117 ◽  
Author(s):  
Abd El-Moneim M.R. AFIFY ◽  
Emad A. SHALABY ◽  
Hossam Saad EL-BELTAGI
Keyword(s):  
Antioxidant Activity ◽  
Reducing Power ◽  
Hot Water ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Power Method ◽  
Tea Leaves ◽  
Total Polyphenol ◽  
Water Extracts ◽  
Phenolic Contents

The antioxidant activity of water extracts (cold and hot) of six caffeine products were carried out. The extracts were screened for total polyphenol contents and antioxidant activity using DPPH, ABTS methods and reducing power method at 50 and 100 μg/ml after 15 min and 30 min using DPPH, ABTS BHA and Caffeine as standard compounds. The results indicated that, the hot water extracts for different caffeine products showed higher antioxidant activity than those of cold extracts and this activity was time and concentration dependent. In addition, the activity was higher against ABTS radical more than DPPH and reducing power methods. Also, there is a positive correlation between the antioxidant and reducing compounds presented in water extracts of different caffeine products. The results of HPLC showed that fresh tea leaves are rich in flavanol monomers known as catechins. The most abundant catechin derivatives in green tea are EGC, EGCG and GC. On the other hand EGCG and GC are major catechin derivative in different caffeine product except El-Fakher tea and Cacao. Generally, these beverages had high antioxidant capacities and total phenolic contents, and could be important dietary sources of antioxidant phenolic for prevention of diseases caused by oxidative stress.

scholarly journals Antioxidant Activity of Aspergillus fumigatus

2011 ◽  
Vol 2011 ◽  
pp. 1-11 ◽  
Author(s):  
Daljit Singh Arora ◽  
Priyanka Chandra
Keyword(s):  
Antioxidant Activity ◽  
Aspergillus Fumigatus ◽  
Incubation Temperature ◽  
Reducing Power ◽  
Nitrogen Sources ◽  
Total Phenolic ◽  
Frap Assay ◽  
Carbon And Nitrogen ◽  
Phenolic Contents ◽  
Scavenging Effect

The antioxidant activity of Aspergillus fumigatus was assayed by different procedures and correlated with its extracellular total phenolic contents. Different physio-chemical parameters were optimized to enhance the activity. The culture grown under stationary conditions for 10 days at 25°C at pH 7 gave the best antioxidant activity. Statistical approaches demonstrated sucrose and NaNO3 to be the most suitable carbon and nitrogen sources, respectively. Response surface analysis showed 5% sucrose, 0.05% NaNO3, and incubation temperature of 35°C to be the optimal conditions for best expression of antioxidant activity. Under these conditions, the antioxidant potential assayed through different procedures was 89.8%, 70.1%, and 70.2% scavenging effect for DPPH radical, ferrous ion and nitric oxide ion, respectively. The reducing power showed an absorbance of 1.0 and FRAP assay revealed the activity of 60.5%. Extracellular total phenolic content and antioxidant activity as assayed by different procedures positively correlated.

Antioxidant and antimicrobial activities of four Astragalus species growing wild in Turkey

2018 ◽  
Vol 43 (4) ◽  
pp. 425-434 ◽  
Author(s):  
Sevil Albayrak ◽  
Onur Kaya
Keyword(s):  
Radical Scavenging ◽  
Reducing Power ◽  
Antimicrobial Activities ◽  
Breast Cancer Cell Lines ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Phenolic Contents ◽  
Agar Well Diffusion Assay ◽  
Main Component ◽  
Mcf 7

Abstract Objective The objective of the present study was to investigate the phenolic compositions, antioxidant, antimicrobial and cytotoxic activities of four Astragalus species, two of which are endemic to Turkish flora. Methods The total phenolic and flavonoid contents of methanol extracts obtained from four Astragalus species were detected using Folin-Ciocalteu and aluminum chloride colorimetric assays. Their phenolic compositions were identified by Liquid chromatography–mass spectrometry (LC-MS). The antioxidant activity was assayed with phosphomolybdenum, 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), hydrogen peroxide scavenging, β-carotene bleaching activity, ferric-ion reducing power (FRAP) and cupric ions (Cu2+) reducing antioxidant capacity (CUPRAC) methods. Antimicrobial activities of the extracts were studied by agar well-diffusion assay. The cytotoxic effects of the extracts on MCF-7 (human breast cancer cell lines) were determined by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazoliumbromide) method. Results The extracts exerted moderate antioxidant and reducing activity with low phenolic contents. The main component in the extracts was determined as ferulic acid. The extracts demonstrated no antibacterial activity except P. aeruginosa. A. talasseus showed the highest cytotoxic activity on MCF-7 during 48 h. Conclusion It is believed that the results of this study will contribute to research recently increasing for the use of natural antioxidant and antimicrobial compounds in many industrial fields such as food, pharmacy and medicine.

scholarly journals Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts

Molecules ◽  
2009 ◽  
Vol 14 (6) ◽  
pp. 2167-2180 ◽  
Author(s):  
Bushra Sultana ◽  
Farooq Anwar ◽  
Muhammad Ashraf
Keyword(s):  
Antioxidant Activity ◽  
Organic Solvents ◽  
Reducing Power ◽  
Absolute Methanol ◽  
Terminalia Arjuna ◽  
Total Phenolic ◽  
Plant Materials ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Medicinal Plant Extracts

Theeffects of four extracting solvents [absolute ethanol, absolute methanol, aqueous ethanol (ethanol: water, 80:20 v/v) and aqueous methanol (methanol: water, 80:20 v/v)] and two extraction techniques (shaking and reflux) on the antioxidant activity of extracts of barks of Azadirachta indica, Acacia nilotica, Eugenia jambolana, Terminalia arjuna, leaves and roots of Moringa oleifera, fruit of Ficus religiosa,and leaves of Aloe barbadensis were investigated. The tested plant materials contained appreciable amounts of total phenolic contents (0.31-16.5 g GAE /100g DW), total flavonoid (2.63-8.66 g CE/100g DW); reducing power at 10 mg/mL extract concentration (1.36-2.91), DPPH. scavenging capacity (37.2-86.6%), and percent inhibition of linoleic acid (66.0-90.6%). Generally higher extract yields, phenolic contents and plant material antioxidant activity were obtained using aqueous organic solvents, as compared to the respective absolute organic solvents. Although higher extract yields were obtained by the refluxing extraction technique, in general higher amounts of total phenolic contents and better antioxidant activity were found in the extracts prepared using a shaker.

scholarly journals Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (Psidium guajava L.) Fruit in Room and Refrigerated Temperatures

2021 ◽  
Author(s):  
Areeqa Shamshad ◽  
shahzad Zafar Iqbal ◽  
Ahmad Faizal Abdull Razis ◽  
Sunusi Usman ◽  
Nada Basheir Ali ◽  
...  
Keyword(s):  
Shelf Life ◽  
Psidium Guajava ◽  
Edible Coating ◽  
Total Phenolic ◽  
Guava Fruit ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Control Versus ◽  
Control Samples

Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 &deg;C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p &le; 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 &deg;C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p &le; 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p &ge;0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

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