scholarly journals Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2004
Author(s):  
Yan-Sheng Zhao ◽  
Aya Samy Eweys ◽  
Jia-Yan Zhang ◽  
Ying Zhu ◽  
Juan Bai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Constituents ◽  
Value Added ◽  
Bioactive Compound ◽  
Food Plant ◽  
Chemical Components ◽  
Antioxidant Compounds ◽  
Food Material ◽  
Plant Materials ◽  
Review Reports

This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants’ content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

scholarly journals Determination of Chemical Constituents and Antioxidant Activities of Leaves and Stems from Jatropha cinerea (Ortega) Müll. Arg and Jatropha cordata (Ortega) Müll. Arg

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 212
Author(s):  
Yeimi Cecilia Vega-Ruiz ◽  
Corina Hayano-Kanashiro ◽  
Nohemí Gámez-Meza ◽  
Luis Angel Medina-Juárez
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Biological Effects ◽  
Chemical Constituents ◽  
Weather Conditions ◽  
Antioxidant Compounds ◽  
Leaf Extracts ◽  
Methanolic Extracts ◽  
Northwestern Region ◽  
High Concentrations

Jatropha species have been shown to be an important source of secondary metabolites with different biological effects. Jatropha cinerea (Ortega) Müll. Arg and Jatropha cordata (Ortega) Müll. Arg are distributed in the Northwestern region of Mexico, are adapted to extreme weather conditions and are widely used (stems, leaves, and sap) in traditional medicine. The aim of the present study was to carry out the phytochemical characterization and the evaluation of the antioxidant activity in methanolic extracts of stems and leaves from J. cinerea and J. cordata. The compounds present in the extracts of both species were characterized by ESI-IT-MS/MS and quantified by HPLC-DAD. The results showed that the stem extracts of both species are rich in phenolic acids, while the leaf extracts are rich in flavonoids. Some of the main compounds found were gallic acid, gentisic acid, 3,4-Dihydroxybenzoic acid, vitexin, isovitexin, and catechol. Both species showed high concentrations of phenols and total flavonoids and antioxidant activity. J. cordata showed the highest antioxidant capacity and the highest concentration of phenolic compounds. Overall, both Jatropha species are a natural source of antioxidant compounds with potential biotechnological uses.

scholarly journals Antioxidant Activity and Chemical Constituents from Stem Bark of Ficus abutilifolia. Miq (Moraceae)

2020 ◽  
pp. 48-59
Author(s):  
Djankou Tchoffo Madeleine ◽  
Nyemb Jean Noël ◽  
Atchade A. de Theodore ◽  
Hamidou Abdoulaye ◽  
Talla Emmanuel ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Chemical Constituents ◽  
Scientific Evidence ◽  
Acetone Extract ◽  
Hexane Extract ◽  
Chemical Components ◽  
Phytochemical Study ◽  
Etoac Extract

Aims: The present study was conducted to determine the antioxidant activity and chemical components of Ficus abutilifolia. Miq. (Moraceae). Place and Duration of the Study: The study were performed at Department of chemistry, University of Ngaoundere, Cameroon, between July 2017 and September 2018. Methodology: Phytochemical study was carried out on all extracts of stem barks. Besides, the total phenols contents (TPC) using the Folin-Ciocalteu and the antioxidant activities using DPPH and FRAP methods were also evaluated. The isolation of compounds from the EtOAc extract was done using column and thin layer chromatographic techniques on silica gel. The structures of isolated constituents were elucidated using mass spectrometry, 1D and 2D-NMR techniques. Results: Phytochemical screening revealed that all the compounds tested were found to be present in the acetone extract; the hexane extract was the poorest in compounds. Acetone extract, DCM/MeOH (1:1) and MeOH extracts were found to be rich in phenols with TPC respectively (239. 849 ± 0.969), (232.676 ± 0.404) and (109.654 ± 0.724) mg EAG/100g EX. Except the n-hexane extract, all the others exhibit antioxidant activities, acetone extract being the most effective with an inhibitory concentration 50 (IC50) of (0.038 ± 0.002) mg/mL for the DPPH antiradical scavenging activity and (0,021 ± 0,002) mg/mL for FRAP. A new fatty acid named Pentacosyl henicosanoate (2) along with six known compounds Octatriacontane (1), β–sitosterol (3), a mixture of Lupeol acetate (4a), α-amyrin acetate (4b), β-amyrin acetate (4c) and Daucosterol (5) were isolated from the column chromatography of the ethyl acetate extract. Daucosterol (5) exhibited antiradical activity with an IC50 of (13.005 ± 0.005) mg/mL. Only Daucosterol (5) has exhibited antiradical activity with an IC50 of (13.005 ± 0.005) mg/mL among the isolated compounds. Conclusion: This study provides scientific evidence and support for the traditional uses of F. abutilifolia stem barks in the treatment of diseases associated with oxidative stress.

scholarly journals Chemical Constituents and Antioxidant Activity of Leaves and Stems Extracts of Monteverdia communis (Celastraceae)

2021 ◽  
Vol 12 (2) ◽  
pp. 2340-2352
Keyword(s):  
Antioxidant Activity ◽  
Chemical Constituents ◽  
Natural Antioxidants ◽  
Chemical Study ◽  
Butylated Hydroxytoluene ◽  
Antioxidant Compounds ◽  
Promising Target ◽  
Weak Negative Correlation ◽  
Ethanol Extracts ◽  
Phytochemical Studies

Species from the genus Monteverdia (Celastraceae) are widely used in traditional medicine for gastric disorders. Pharmacological and phytochemical studies focus on Monteverdia ilicifolia (“espinheira-santa”). Monteverdia communis is endemic and abundant in southeast Brazil, and no previous work was reported in literature involving its chemical aspects. Given the potential of Monteverdia species as sources of natural antioxidants, this work aimed to undertake a chemical study and evaluate the antioxidant activity of leaves and stems extracts of M. communis. A fraction enriched with the triterpenes epifriedelinol and 3-oxo-friedelin was isolated from the hexane extract of the leaves. The antioxidant activity of ethanol extracts of leaves and stems was significantly higher than butylated hydroxytoluene (BHT) and statistically equivalent to rutin (positive controls). A weak negative correlation with the total flavonoid content was verified for these extracts, suggesting that the antioxidant activity may be related to the presence of other compounds in addition to flavones and flavonols. The phytochemical screening of hexane and ethanol extracts from leaves and stems revealed their chemical profile, providing quality control data. The results allow the indication of M. communis as a source of bioactive terpenoids and a promising target for further studies to isolate and identify antioxidant compounds.

550°C-Based Py-GC/MS Analysis of Chemical Components of Benzene/Ethanol Extractives from Trunk Bark of Cinnamomum camphora

2011 ◽  
Vol 480-481 ◽  
pp. 496-501
Author(s):  
Kuan Peng ◽  
Dang Quan Zhang ◽  
Huai Yun Zhang
Keyword(s):  
Methyl Ester ◽  
Chemical Constituents ◽  
Acid Methyl Ester ◽  
Value Added ◽  
Chemical Components ◽  
Cinnamomum Camphora ◽  
Acid Methyl ◽  
Benzenedicarboxylic Acid ◽  
Main Components ◽  
Two Peaks

Researches about the analysis and identificaion of chemical components of old bark from Cinnamomum camphora trunk were very less. Therefore, 550 °C-based pyrolysis- GC/MS technology was used to identify the top value-added biomedical constituents of old bark-based benzene/ethanol extractives from C. camphora trunk. 107 chemical constituents representing 99.316% were identified from 120 peaks. The main components are as: 1-Nonadecene (6.313% from two peaks), Octacosane (5.749% from two peaks), Octacosanoic acid, methyl ester (4.706%), 9-Tricosene, (Z)- (4.273% from seven peaks), 2-Methoxy-4-vinylphenol (2.385% from three peaks), Pyridine-3-carboxamide, oxime, N-(2-trifluoromethylphenyl)- (2.320% from three peaks), 25-Noroleana-9,12-dien-29-oic acid, 5-methyl-11-oxo-, (18.alpha.)- (2.165%), Cyclotriacontane (2.117%), Nonacosane (1.947%), 2-Pentene, (E)- (1.933%), Octadecane (1.932% from two peaks), Octacosane (1.898%), Hexacosanoic acid, methyl ester (1.861%), 1,2-Benzenedicarboxylic acid, butyl 2-methylpropyl ester (1.849%), Tetracosanoic acid, methyl ester (1.774%), 1-Hexene (1.742), Cyclotetracosane (1.719%), Hexadecane (1.435% from two peaks), etc. The result of functional analysis suggested that the 550 °C pyrolyzate of benzene/ethanol extractives from C. camphora old bark is abundant in biomedical constituents and other bioactive components, which can be used as top value-added materials of high-grade cosmetic, food, spice and chemical solvents.

scholarly journals Effect of different pasteurisation temperature on physicochemical properties, bioactive compounds, antioxidant activity and microbiological qualities of reconstituted pomegranate juice (RPJ)

Food Research ◽  
2020 ◽  
Vol 4 (S5) ◽  
pp. 157-164
Author(s):  
T.Y. Kong ◽  
N.Z.N. Hasnan ◽  
Nur Diyana A. ◽  
Nurin-Zulkifli I.M. ◽  
R.K. Basha ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Microbial Inactivation ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Antioxidant Compounds ◽  
Insignificant Difference

Reconstituted pomegranate juice (RPJ) was thermally treated with high-temperature pasteurisation (HTP) at 95°C and mild-temperature pasteurisation (MTP) at 80°C for 30 s respectively. As a comparison, the effect on physicochemical properties, including antioxidant activities and microbial inactivation was eavluated. Both MTP and HTP showed effective inactivation of microbial growth to negligible level with MTP taking almost half pasteurisation-time (-46.3%) as compared to HTP, indicating possible less energy usage. MTP and HTP treatment delivered insignificant difference in pH, titratable acidity, total soluble solids and colour changes (ΔE) based on Commission Internationale de l’Elcairage (CIE) colour system. A significantly higher CIE a values and reduction in L and b were obtained for MTP-juice indicating an increase in red tonalities due to increase in anthocyanin contents. As for antioxidant activity and extractability of bioactive compound, interestingly HTP delivered better results due to more phenols and anthocyanin were released during the heating, leading to further release of initially membrane‐bound phenols. These findings suggested that both HTP and MTP are able to meet the microbiological safety and comparable physicochemical qualities. Nonetheless, HTP has shown higher functional values due to higher extractability of antioxidant compounds.

scholarly journals The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 967
Author(s):  
Małgorzata Starowicz ◽  
Anita Ostaszyk ◽  
Henryk Zieliński
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compound ◽  
Water Soluble ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Power ◽  
Browning Index ◽  
Phenolic Contents ◽  
Ferric Reducing Antioxidant Power

Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.

scholarly journals Fruit Yield and Antioxidant Activity of Pepper Genotypes Subjected to Nitrogen Doses

2019 ◽  
Vol 11 (2) ◽  
pp. 139
Author(s):  
Michele de Morais ◽  
Paloma E. B. Martins ◽  
Milson E. Serafim ◽  
Walmes M. Zeviani ◽  
Kelly L. Araujo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nitrogen Fertilization ◽  
Bioactive Compound ◽  
Fruit Yield ◽  
Fresh Mass ◽  
Antioxidant Compounds ◽  
Vegetable Production ◽  
Production Sector ◽  
Spectrophotometric Methods ◽  
Antioxidant Content

The present study evaluates the fruit yield and antioxidant activity of pepper genotypes as a function of nitrogen doses. The experiment was conducted in a greenhouse with seven pepper genotypes: two C. annuum (116 and 163), two C. chinense (39 and 118), two C. frutescens (17 and 113), and one C. praetermissum (141), and 11 nitrogen doses (0, 1, 2, 4, 8, 16, 32, 64, 128, 256 and 512 N mg dm-3). Productive parameters were evaluated, and antioxidant compounds were determined by spectrophotometric methods. Genotypes 116 and 163 showed a higher fruit fresh mass, and genotype 141 produced the highest number of fruits per plant. Genotypes 141 and 163 were the earliest. The highest antioxidant activity was obtained in the extracts of fruits of genotype 113. Nitrogen fertilization did not affect the antioxidant content of fruits. The pepper genotypes of the present study have comparable bioactive compound contents and antioxidant activity. Therefore, they are promising genotypes for the vegetable production sector, with potential for industrial and pharmacological use.

scholarly journals Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants

2014 ◽  
Vol 3 (6) ◽  
pp. 179 ◽  
Author(s):  
Zilmar Meireles Pimenta Barros ◽  
Jocelem Mastrodi Salgado ◽  
Priscilla Siqueira Melo ◽  
Fuvia de Oliveira Biazotto
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Value Added ◽  
Punica Granatum ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Pomegranate Peel ◽  
Physical And Chemical ◽  
Punica Granatum L

<p>Ready-to eat foods meet the demands of a modern lifestyle and the number of people seeking food that is convenient and safe is increasing. The extracts of peels from four different fruits were tested as potential value-added foods to offer to consumers. Physical and chemical analyses of the peel extracts were conducted to measure total phenolic compounds, tannins, phytic acid and antioxidant activity using the 1’-1’Diphenyl-2’picrylhydrazyl, and 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid methods. The result of screening the antioxidant activity showed that the pomegranate peel had higher activity than the other peels (p&lt;0.05). In addition, flavonoids and vitamin C were measured in the pomegranate peel, and low amounts of these components were found. The pomegranate peel had a high amount of phenolic compounds and high levels of antioxidants, and this peel was used to enrich a commercially-available juice. Furthermore, the sensory evaluation showed no difference between the control and enriched juice. The product was well accepted and feasible from a technological standpoint. Because the waste is rich in bioactive compounds, value is added to the final product, as these antioxidant compounds are known to protect health and improve the quality of life of the consumers.</p>

Change in Chemical Components and Antioxidant Activity of Adzuki Beans during Germination

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
J Ko ◽  
K Woo ◽  
S Song ◽  
J Lee ◽  
M Seo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Components
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