scholarly journals Sinapic Acid Esters: Octinoxate Substitutes Combining Suitable UV Protection and Antioxidant Activity

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 782 ◽  
Author(s):  
Cédric Peyrot ◽  
Matthieu M. Mention ◽  
Fanny Brunissen ◽  
Florent Allais
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Sinapic Acid ◽  
Uv Protection ◽  
Uv Filters ◽  
Free Phenol ◽  
Naturally Occurring ◽  
Ester Moiety ◽  
Sar Study ◽  
Acid Esters

In 2021, Hawaii will permanently ban the use and sale of octinoxate-based sunscreens as studies have shown serious impacts of such UV filters on the coral reef. This ban, which could be generalized to other countries, highlights the extreme need to offer alternative UV filters that are not only effective in terms of sun protection, but also healthy with regards to human health and the environment. In this context, a wide library of p-hydroxycinnamic esters deriving from naturally occurring sinapic acid has been synthesized using a Knoevenagel–Doebner condensation. The UV filtering activities as well as the antioxidant properties of these sinapic acid esters were then investigated. The results showed promising UVB protection and antioxidant efficacy. A Structure–Activity Relationship (SAR) study on the sinapic acid esters highlighted the need of a free phenol to, as expected, observe antioxidant activity, but also to obtain a higher intensity of protection. Moreover, the nature of the ester moiety also proved to be a key structural feature for the UV absorbance, as higher steric hindrance on the ester moiety leads to more active compounds. The judicious structural design of sinapic esters thus provides promising compounds combining UV protection and antioxidant activity.

scholarly journals Physicochemical and Antioxidant Properties of Gelatin and Gelatin Hydrolysates Obtained from Extrusion-Pretreated Fish (Oreochromis sp.) Scales

Marine Drugs ◽  
2021 ◽  
Vol 19 (5) ◽  
pp. 275
Author(s):  
Wei-Cheng Shiao ◽  
Tien-Chiu Wu ◽  
Chia-Hung Kuo ◽  
Yung-Hsiang Tsai ◽  
Mei-Ling Tsai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Extraction Yield ◽  
The Other ◽  
Antioxidant Peptides ◽  
Reverse Phase ◽  
Naturally Occurring ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Fish gelatin and its hydrolysates exhibit a variety of biological characteristics, which include antihypertensive and antioxidant properties. In this study, fish gelatins were extracted from extrusion-pretreated tilapia scales, and then subjected to analyses to determine the physicochemical properties and antioxidant activity of the extracted gelatins. Our findings indicate that TSG2 (preconditioned with 1.26% citric acid) possessed the greatest extraction yield, as well as higher antioxidant activities compared with the other extracted gelatins. Hence, TSG2 was subjected to further hydrolyzation using different proteases and ultrafiltration conditions, which yielded four gelatin hydrolysates: TSGH1, TSGH2, TSGH3, and TSGH4. The results showed that TSGH4 (Pepsin + Pancreatin and ultrafiltration < 3000 Da) had a higher yield and greater antioxidant activity in comparison with the other gelatin hydrolysates. As such, TSGH4 was subjected to further fractionation using a Superdex peptide column and two-stage reverse-phase column HPLC chromatography, yielding a subfraction TSGH4-6-2-b, which possessed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity compared with the other fractions. Further LC-ESI/MS/MS analysis of TSGH4-6-2-b suggested two novel peptides (GYDEY and EPGKSGEQGAPGEAGAP), which could have potential as naturally-occurring peptides with antioxidant properties. These promising results suggest that these antioxidant peptides could have applications in food products, nutraceuticals, and cosmetics.

scholarly journals Synthesis, Antioxidant activity and Structure-Activity Relationship of gallic hydrazones Analogues

2021 ◽  
Author(s):  
Zhengrong Wu ◽  
Peng Chen ◽  
Ying-Qian Liu
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Hek293 Cell ◽  
Antioxidant Properties ◽  
Positive Control ◽  
Structure Activity ◽  
Anti Oxidant ◽  
Sar Study ◽  
Relationship Of ◽  
Oxidative Agents

Abstract A series of gallic acid hydrazones were designed and synthesized as new potential anti-oxidant agents. Most of these compounds are potent antioxidants. The strongest compounds are 11 and 15 (EC50: 6.42 μg·mL−1, 6.86 μg·mL−1, DPPH) and (EC50: 12.85μg·mL−1, 12.49μg·mL−1ABTS), more potent than the positive control Trolox. Furthermore, the promising compounds 11 and 15 exhibited very low cytotoxic activity against HEK293 cell (IC50 >56.4 µM). The SAR study revealed that the pattern of hydroxyl, methoxy and methyl substituents on the gallic hydrazones framework can increase the antioxidant properties of the prototype compounds. Moreover, the results also showed that the activity increased with the number of the groups and increased following hydroxyl > methoxy > methyl. Overall, the present study suggests that the designed compounds may serve as lead molecules for developing novel anti-oxidative agents in food industry.

scholarly journals Phenolic Constituents of Anethum graveolens Seed Extracts: Chemical Profile and Antioxidant Effect Studies

2021 ◽  
pp. 168-179
Author(s):  
Sanda Rodica Bota ◽  
Oana Delia Stanasel ◽  
Cristian Felix Blidar ◽  
Georgeta Serban
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Anethum Graveolens ◽  
Rp Hplc ◽  
Phenolic Constituents ◽  
Seed Extracts

The Aim of the Research: Anethum graveolens (dill) is a common herb used in traditional Romanian cuisine, as well as in phytotherapy. Dill seeds have been reported to be rich in antioxidants. As interest in food additives of natural origin has increased in recent years, the purpose of this paper was to study the composition and antioxidant potential of Romanian dill seeds. Methodology: In this study, the total phenolics contents, the phenolic profile, and the antioxidant properties of the methanolic and hydromethanolic extracts of Romanian dill seeds were investigated. Folin-Ciocalteu assay, DPPH spectrophotometrically method and reverse-phase high-performance liquid chromatography RP-HPLC, respectively were applied. Results: The highest content of total phenolics was found in acidified methanol samples (46.5 - 46.8 mg GAE/g dry seeds). RP-HPLC analysis highlights important content of quercetin, kaempferol, caffeic acid, sinapic acid, gallic acid, vanillic acid, (±) - catechin and umbelliferone. Antioxidant activity, measured via DPPH free radical scavenging ability, showed very high values (93.5 - 95.6% for the crude extracts and 67.5 - 93.2% for extracts at a concentration of 0.25 mg/mL). Methanolic extract exhibited the best IC50 value (88.7 ± 0.01 μg/mL). Conclusion: All experiments proved the antioxidant activity of dill seed extracts.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Flavonoids as Potential Therapeutic Agents for the Management of Diabetic Neuropathy

2020 ◽  
Vol 26 (42) ◽  
pp. 5468-5487 ◽  
Author(s):  
Ankita Sood ◽  
Bimlesh Kumar ◽  
Sachin Kumar Singh ◽  
Pankaj Prashar ◽  
Anamika Gautam ◽  
...  
Keyword(s):  
Neuropathic Pain ◽  
Diabetic Neuropathy ◽  
Glucose Utilization ◽  
Antioxidant Properties ◽  
Therapeutic Agents ◽  
Secondary Complications ◽  
Naturally Occurring ◽  
Glycation End Products ◽  
Treatment Of Diabetes ◽  
Pharmaceutical Industries

Flavonoids are secondary metabolites that are widely distributed in plants. These phenolic compounds are classified into various subgroups based on their structures: flavones, flavonols, isoflavones, flavanones, and anthocyanins. They are known to perform various pharmacological actions like antioxidant, anti-inflammatory, anticancer, antimicrobial, antidiabetic and antiallergic, etc. Diabetes is a chronic progressive metabolic disorder that affects several biochemical pathways and leads to secondary complications such as neuropathy, retinopathy, nephropathy, and cardiomyopathy. Among them, the management of diabetic neuropathy is one of the major challenges for physicians as well as the pharmaceutical industries. Naturally occurring flavonoids are extensively used for the treatment of diabetes and its related complications due to their antioxidant properties. Moreover, flavonoids inhibit various pathways that are involved in the progression of diabetic neuropathy like the reduction of oxidative stress, decrease in glycogenolysis, increase glucose utilization, decrease in the formation of advanced glycation end products, and inhibition of the α-glucosidase enzyme. This review entails current updates on the therapeutic perspectives of flavonoids in the treatment of neuropathic pain. This manuscript explains the pathological aspects of neuropathic pain, the chemistry of flavonoids, and their application in amelioration of neuropathic pain through preclinical studies either alone or in combination with other therapeutic agents.

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

2020 ◽  
Vol 17 ◽  
Author(s):  
Hadi Shariati ◽  
Mohammad Hassanpour ◽  
Gholamreza Sharifzadeh ◽  
Asghar Zarban ◽  
Saeed Samarghandian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Pine Bark ◽  
Male Rats ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Aqueous Extracts ◽  
Antioxidant Power ◽  
Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

Effects of Greek Pomegranate Extracts in the Antioxidant Properties and Storage Stability of Kefir

2019 ◽  
Vol 15 (4) ◽  
pp. 437-441 ◽  
Author(s):  
Vasiliki Lagouri ◽  
Georgia Dimitreli ◽  
Aikatarini Kouvatsi
Keyword(s):  
Antioxidant Activity ◽  
Dairy Products ◽  
Storage Time ◽  
Storage Stability ◽  
Flow Behavior ◽  
Antioxidant Properties ◽  
Flow Behavior Index ◽  
Ph Values ◽  
Dpph Activity ◽  
Behavior Index

Background: Oxidation reactions are known to shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir. Methods: The Pomegranate Juice (PGJ) and Peel Extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and Ferric Reducing Antioxidant Power Activity (FRAP). Spectrophotometric and instrumental methods were used to determine the Total Phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28 days. Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir results in a decrease in pH values while the pH of kefir samples increased during storage at 4°C for 28 days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples. Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserved its properties during the total storage time of 28 days at 4°C.

scholarly journals Effect of particle size on phytochemical composition and antioxidant properties of Sargassum cristaefolium ethanol extract

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
E. S. Prasedya ◽  
A. Frediansyah ◽  
N. W. R. Martyasari ◽  
B. K. Ilhami ◽  
A. S. Abidin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Particle Sizes ◽  
Epicatechin Gallate ◽  
Particle Size Reduction ◽  
Phytochemical Composition

AbstractSample particle size is an important parameter in the solid–liquid extraction system of natural products for obtaining their bioactive compounds. This study evaluates the effect of sample particle size on the phytochemical composition and antioxidant activity of brown macroalgae Sargassum cristaefolium. The crude ethanol extract was extracted from dried powders of S.cristeafolium with various particle sizes (> 4000 µm, > 250 µm, > 125 µm, > 45 µm, and < 45 µm). The ethanolic extracts of S.cristaefolium were analysed for Total Phenolic Content (TPC), Total Flavonoid Content (TFC), phenolic compound concentration and antioxidant activities. The extract yield and phytochemical composition were more abundant in smaller particle sizes. Furthermore, the TPC (14.19 ± 2.08 mg GAE/g extract to 43.27 ± 2.56 mg GAE/g extract) and TFC (9.6 ± 1.8 mg QE/g extract to 70.27 ± 3.59 mg QE/g extract) values also significantly increased as particle sizes decreased. In addition, phenolic compounds epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and Epigallocatechin gallate (EGCG) concentration were frequently increased in samples of smaller particle sizes based on two-way ANOVA and Tukey’s multiple comparison analysis. These results correlate with the significantly stronger antioxidant activity in samples with smaller particle sizes. The smallest particle size (< 45 µm) demonstrated the strongest antioxidant activity based on DPPH, ABTS, hydroxyl assay and FRAP. In addition, ramp function graph evaluates the desired particle size for maximum phytochemical composition and antioxidant activity is 44 µm. In conclusion, current results show the importance of particle size reduction of macroalgae samples to increase the effectivity of its biological activity.

scholarly journals Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Food Packaging ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Wall Material ◽  
Food Simulants ◽  
Black Tea Extract ◽  
Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

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