scholarly journals Microorganisms and Biostimulants Impact on the Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench) Sprouts

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 584 ◽  
Author(s):  
Robert Witkowicz ◽  
Wioletta Biel ◽  
Edyta Skrzypek ◽  
Joanna Chłopicka ◽  
Katarzyna Gleń-Karolczyk ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Water Soluble ◽  
Strongly Correlated ◽  
Growth Promoters ◽  
Pythium Oligandrum ◽  
Antioxidant Power ◽  
Plant Growth Promoters ◽  
Ferric Reducing Antioxidant Power ◽  
Fagopyrum Esculentum Moench

The study analyzes the influence of plant growth promoters and biological control agents on the chemical composition and antioxidant activity (AA) in the sprouts of buckwheat. The AA of cv. Kora sprouts was higher than cv. Panda, with 110.0 µM Fe2+/g (FRAP—Ferric Reducing Antioxidant Power), 52.94 µM TRX (Trolox)/g (DPPH—1,1-diphenyl-2-picrylhydrazyl), 182.7 µM AAE (Ascorbic Acid Equivalent)/g (Photochemiluminescence—PCL—ACW—Water-Soluble Antioxidant Capacity) and 1.250 µM TRX/g (PCL—ACL—Lipid-Soluble Antioxidant Capacity). The highest AA was found in the sprouts grown from seeds soaked in Ecklonia maxima extract and Pythium oligandrum (121.31 µM Fe2+/g (FRAP), 56.33 µM TRX/g (DPPH), 195.6 µM AAE/g (PCL—ACW) and 1.568 µM TRX/g (PCL—ACL). These values show that the antioxidant potential of buckwheat sprouts is essentially due to the predominant hydrophilic fraction of antioxidants. The AA of the sprouts was strongly correlated with total polyphenol content.

scholarly journals Chemical Characterization and Antioxidant Activity of Cedrus atlantica Manetti Tar (Atlas Cedar Tar)

2020 ◽  
Vol 8 (2) ◽  
pp. 244-255
Author(s):  
Inssaf Skanderi ◽  
Ourida Chouitah
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Condensed Tannins ◽  
Chemical Characterization ◽  
Antioxidant Power ◽  
Cedrus Atlantica ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Total Polyphenolic Content

Cedrus atlantica Manetti Tar was analyzed by gas chromatography coupled to mass spectrometry, it was subjected to analyzes to know their total polyphenolic and condensed tannins contents, also their Ferric-reducing antioxidant power and Total antioxidant capacity. Chemical characterization identified 88 constituents where Himachalene and α-atlantone isomers (14.51 % - 4.07 %), Calacorene (3.52 %) and ar-Turmerone 3.35 %, were the major components, the total polyphenolic content and condensed tannins contents were 57.15 ± 0.15 milligrams equivalent of gallic acid /g tar and 4.41 ± 0.05 milligrams equivalent of catechin /g tar respectively .This extract showed remarkable Ferric-reducing antioxidant power with effective concentration equal to 50 ± 0.075 mg /mL ± 0,00028 and total antioxidant capacity equal to 262.75 mg equivalents of ascorbic acid /g tar ± 14,43. The experimental results indicated that our tar has promotive antioxidant activity.

scholarly journals Biostimulants and Microorganisms Boost the Nutritional Composition of Buckwheat (Fagopyrum esculentum Moench) Sprouts

Agronomy ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 469 ◽  
Author(s):  
Robert Witkowicz ◽  
Wioletta Biel ◽  
Joanna Chłopicka ◽  
Agnieszka Galanty ◽  
Katarzyna Gleń-Karolczyk ◽  
...  
Keyword(s):  
Biological Control ◽  
Chemical Composition ◽  
Plant Growth ◽  
Nutritional Composition ◽  
Biological Control Agents ◽  
Growth Promoters ◽  
Pythium Oligandrum ◽  
Plant Growth Promoters ◽  
Fiber Fractions ◽  
Fagopyrum Esculentum Moench

This study investigated the influence of biological control agents and plant growth promoters on the chemical composition of the cultivars Panda and Kora buckwheat sprouts. Before sowing, seeds were soaked in solutions containing Bacillus subtilis bacteria, Pythium oligandrum oospores, Ecklonia maxima algae extract, and/or nitrophenols. The sprouts of the Panda displayed higher levels of protein, fat, and dietary fiber fractions than the Kora. Measurable effects of biological control agents (BCAs) and plant growth promoters (PGPs) on the chemical composition of sprouts were also confirmed. Soaking the seeds in a solution containing P. oligandrum oospores resulted in a decrease in the level of crude ash in sprouts, while the addition of nitrophenols increased the level of both crude ash and protein. We also found statistically significant effects of interactions between the cultivar and BCA and/or PGP for each of the examined components.

scholarly journals Antioxidants: Terminology, Methods, and Future Considerations

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 297 ◽  
Author(s):  
Khiena Brainina ◽  
Natalia Stozhko ◽  
Marina Vidrevich
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Activity Concentration ◽  
Antiradical Activity ◽  
Antioxidative Activity ◽  
Antioxidant Power ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Quality Diet

Unreliable terminology and incompatible units of antioxidant activity/concentration expression lead to the failure of antioxidant clinical trials, ambiguity of conclusions about the effect of a chosen therapy in medicine and evaluation of food quality, diet, difficulties using information in monitoring the training process in sports, etc. Many different terms (antiradical activity, antioxidant activity, antioxidant capacity, antioxidant power, antioxidant ability) and methods: Trolox equivalent capacity assay (TEAC), Ferric Reducing Antioxidant Power assay (FRAP), Cupric Reducing Antioxidant Capacity assay (CUPRAC), antioxidative activity assay (ABTS), the oxygen radical absorbance capacity (ORAC), and different options of electrochemical ones) proposed for the determination of antioxidants are described. Possible approaches to the development of this field of science and practice are considered.

scholarly journals Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 338-351 ◽  
Author(s):  
J. Oszmiański ◽  
A. Wojdyło
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Slight Reduction ◽  
Sample Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
And Storage ◽  
Anthocyanin Degradation

The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (<i>P</i> < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, <i>p</i>-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2’azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (<i>P</i> < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of <i>L</i>* values in the samples stored at 4°C for 6 months, and a much higher decrease of <i>L</i>* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.

scholarly journals Effect of flavonoids content on antioxidant activity of commercial cosmetic plant extracts

2013 ◽  
Vol 59 (3) ◽  
pp. 63-75 ◽  
Author(s):  
Paulina Malinowska
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Natural Antioxidants ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
The Relationship ◽  
Herb Extracts

Abstract The aim of this work was to evaluate the antioxidant capacity and flavonoids content in 10 commercial cosmetic plant extracts used in cosmetics industry. Antioxidant activity of plant extracts were measured using two methods: FRAP (Ferric Reducing Antioxidant Power) and TEAC (Trolox Equivalent Antioxidant Capacity). The relationship between flavonoids content and antioxidant capacity of plant extracts were checked. As a result of this research it was found that FRAP and TEAC values of plant extracts significantly depend on the flavonoids content. The highest antioxidant activity, both in FRAP and TEAC assays, was observed for arnica flowers, hawthorn flowers and lungwort herb extracts. These extracts can be used as source of natural antioxidants for the prolongation of the oxidative stability of cosmetic products. Additionally, they can replace synthetic antioxidants

scholarly journals Examining the Performance of Two Extraction Solvent Systems on Phenolic Constituents from U.S. Southeastern Blackberries

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4001
Author(s):  
Xiaoxi Liao ◽  
Phillip Greenspan ◽  
Ronald B. Pegg
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Solvent System ◽  
Antioxidant Power ◽  
Extraction Solvent ◽  
Phenolic Constituents ◽  
Ferric Reducing Antioxidant Power ◽  
Solvent Systems

Two common extraction solvent systems, namely acidified aqueous methanol and acidified aqueous acetone, were used to extract blackberry phenolics, and the antioxidant properties of the recovered extracts were compared. The crude extracts were fractionated into low- and high-molecular-weight phenolics by Sephadex LH-20 column chromatography. The hydrophilic-oxygen radical absorbance capacity (H-ORACFL), ferric reducing antioxidant power (FRAP), and the cellular antioxidant activity (CAA) assays were employed as indices to assess antioxidant capacity of the extracts and their respective fractions. The methanolic solvent system displayed a greater efficiency at extracting anthocyanin and flavonol constituents from the blackberries, while the acetonic solvent system was better at extracting flavan-3-ols and tannins. Anthocyanins were the dominant phenolic class found in the blackberries with 138.7 ± 9.8 mg C3G eq./100 g f.w. when using methanol as the extractant and 114.6 ± 3.4 mg C3G eq./100 g f.w. when using acetone. In terms of overall antioxidant capacity of blackberry phenolics, the acetonic solvent system was superior. Though present only as a small percentage of the total phenolics in each crude extract, the flavan-3-ols (42.37 ± 2.44 and 51.44 ± 3.15 mg/100 g f.w. in MLF and ALF, respectively) and ellagitannins (5.15 ± 0.78 and 9.31 ± 0.63 mg/100 g f.w. in MHF and AHF, respectively) appear to account for the differences in the observed antioxidant activity between the two solvent systems.

scholarly journals EFFECT OF OVEN AND MICROWAVE DRYING ON POLYPHENOLS CONTENT AND ANTIOXIDANT CAPACITY OF HERBAL TEA FROM STROBILANTHES CRISPUS LEAVES

2018 ◽  
Vol 11 (6) ◽  
pp. 363 ◽  
Author(s):  
Nur Fatimah Lasano ◽  
Asmah Rahmat ◽  
Nurul Shazini Ramli ◽  
Mohd Fadzelly Abu Bakar
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Tea Plant ◽  
Microwave Drying ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Strobilanthes Crispus ◽  
Ferric Reducing Antioxidant Power

Objective: This study aimed to evaluate the effect of oven and microwave drying on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of unfermented and fermented tea developed from Strobilanthes crispus leaves.Methods: TPC and TFC were estimated using a spectrophotometric method, while antioxidant capacity was determined using ferric reducing antioxidant power assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. Camellia sinensis (tea plant), that is, used for the production of all varieties of commercial tea and fresh S. crispus leaves were served as controls in this study.Results: The highest antioxidant activity and TPC were observed in S. crispus tea developed from microwave-dried leaves, while the highest TFC was observed in oven-dried tea. Unfermented S. crispus tea showed significantly higher values (p<0.05) for antioxidant activity, TPC, and TFC as compared to fermented S. crispus tea. A strong and moderate correlation was observed between antioxidant activity and TPC as well as TFC values.Conclusion: The present work clearly showed that S. crispus tea developed from microwave-dried leaves able to preserve the polyphenols and hence contribute to excellent antioxidant capacity. Incorporation of unfermented S. crispus tea in the diet can be a good source of natural antioxidant.

Red-fleshed apple as a source for functional beverages

2010 ◽  
Vol 90 (1) ◽  
pp. 95-100 ◽  
Author(s):  
H P.V. Rupasinghe ◽  
G M Huber ◽  
C. Embree ◽  
P L Forsline
Keyword(s):  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Juice Quality ◽  
Strongly Correlated ◽  
Antioxidant Power ◽  
Functional Beverages ◽  
Ferric Reducing Antioxidant Power ◽  
Crab Apple

The potential of anthocyanin pigments in fruits and vegetables to provide protection against oxidative damage is well known. Cyanidin-3-O-galactoside is a naturally occurring red pigment commonly found in skin of apples but also present in flesh of certain crab apple and apple genotypes. The purpose of this study was to investigate the cyanidin-3-O-galactoside concentration and antioxidant capacity of juice made from 14 genotypes of red-fleshed apples in comparison to three white-fleshed apple cultivars and three commercial apple juices. Cyanidin-3-O-galactoside was found only in the juice made from red-fleshed apple genotypes with the highest concentrations (39 mg L-1) in a crab apple Roberts Crab. The antioxidant capacity measured using the Folin-Ciocalteu, the ferric reducing antioxidant power (FRAP), and the oxygen radical absorbance capacity (ORAC) assays were the greatest in juice prepared from the red-fleshed genotypes Babine and Malus pumila Niedzwetzkyana, a red-fleshed crab apple genotype. The antioxidant capacity measures were strongly correlated with each other; however, there was no correlation between the concentration of cyanidin-3-O-galactoside and the antioxidant capacity measures. The juice quality parameters °Brix and titratable acidity values were not significantly different among the juices made from the red-fleshed apples, commercial apples and commercial apple juice products.Key words: Red-fleshed apple, Malus species, antioxidants, cyanidin-3-O-galactoside, Folin-Ciocalteu, FRAP, ORAC, functional beverage

scholarly journals Antioxidant Capacity and Antimutagenic Potential ofMurraya koenigii

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Maryam Zahin ◽  
Farrukh Aqil ◽  
Fohad Mabood Husain ◽  
Iqbal Ahmad
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Broad Spectrum ◽  
Fruits And Vegetables ◽  
Therapeutic Potential ◽  
Antimutagenic Activity ◽  
Antioxidant Power ◽  
Mutagenicity Assay ◽  
Antimutagenic Property ◽  
Ferric Reducing Antioxidant Power

It is well known that the intake of antioxidants with increased consumption of fruits and vegetables and medicinal herbs contributes towards reduced risk of certain diseases including cancers. This study aims to evaluate the broad-spectrum antioxidant and antimutagenic activities as well as to elucidate phytochemical profile of an Indian medicinal plantMurraya koenigii(curry) leaves. Leaves of the plant were successively fractionated in various organic solvents. Benzene fraction demonstrated the highest phenolic content followed by petroleum ether. The benzene fraction showed maximum antioxidant activity in all tested assays, namely, phosphomolybdenum, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ferric reducing antioxidant power (FRAP) and cupric reducing antioxidant capacity (CUPRAC) assays. Based on the promising broad-spectrum antioxidant activity, benzene fraction was further evaluated for antimutagenic activity and showed a dose-dependent antimutagenic response in AmesSalmonellamutagenicity assay. It inhibited 72–86% mutagenicity induced by sodium azide, methyl methanesulfonate, benzo(a)pyrene, and 2-aminoflourene at the maximum tested concentration (100 μg/mL) inSalmonella typhimuriumtester strains. At least 21 compounds were detected by GC/MS. The findings clearly demonstrated that phenolic-rich benzene fraction has promising broad-spectrum antioxidant and antimutagenic property and needs further evaluation to exploit its therapeutic potential.

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