scholarly journals Antioxidant Activity and Polyphenolic Content of North Macedonian Wines

2020 ◽  
Vol 10 (6) ◽  
pp. 2010
Author(s):  
Katerina Mitrevska ◽  
Spyros Grigorakis ◽  
Sofia Loupassaki ◽  
Antony C. Calokerinos
Keyword(s):  
Antioxidant Activity ◽  
White Wine ◽  
Red Wines ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
The Republic ◽  
Red Variety ◽  
Antioxidant Capacity Assays

The purpose of this study was to evaluate comparatively the polyphenolic content and the antioxidant activity of selected regional red and white wine varieties, produced in the Republic of North Macedonia. The polyphenolic content was evaluated by measuring the total polyphenol, total flavonoid, total tannin and total anthocyanin contents and the antioxidant activity by applying the DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric-reducing antioxidant power) and CUPRAC (cupric ion-reducing antioxidant capacity) assays. Statistical analysis of the results showed that all white wines examined (Smederevka, Temjanika and Zhilavka) belong to the same group, two red wines (Vranec and Kratoshija) belong to another group while the Stanushina red variety shows distinct differences from the other red wines examined.

scholarly journals Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars (Rubus glaucus Benth) from Ecuador

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1027 ◽  
Author(s):  
Iván Samaniego ◽  
Beatriz Brito ◽  
William Viera ◽  
Ana Cabrera ◽  
Wilma Llerena ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pearson Correlation ◽  
Dry Weight ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
A Value ◽  
Ferric Reducing Antioxidant Power

Andean blackberries (Rubus glaucus Benth) are fruits rich in phytocomponents with high antioxidant activity. In this work, the changes in the total polyphenol content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) of four blackberry varieties at three maturity stages (E1-25%, E2-50%, and E3-100%) were measured. The antioxidant activity (AA) was evaluated using the 2,2’azinobis-(3-ethylbenzthiazolin 6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods. TPC and TFC content decreased with the increase in the maturity stage. The blackberry Brazos cultivar presented TPC values of 51.26, 38.16, and 31.59 mg of gallic acid equivalents (GAE)/g dry weight (DW) at E1, E2, and E3, respectively. The TAC and soluble solids increased with the increase in the maturity stage of the fruits. The Andimora variety at E3 presented a high TPC content, and the Colombiana variety presented a high TFC content. The blackberry Colombiana cultivar presented TAC values of 1.40, 2.95, and 12.26 mg cy-3-glu/100g DW at E1, E2, and E3, respectively. The blackberry Colombiana cultivar presented a high AA value at 1278.63 µmol TE/g DW according to the ABTS method and 1284.55 µmol TE/g DW according to the FRAP method. The TPC and TFC showed a high correlation with the AA according to the ABTS and the FRAP methods. The Pearson correlation between the TFC and AA/ABTS has a value of r = 0.92. The TFC and AA/FRAP present a value of r = 0.94.

scholarly journals An Assessment of Total Polyphenolic Content and Antioxidant Potential of Mauby Bark Extracts (Colubrina arborescens) Brewed for Different Lengths of Time

2019 ◽  
Vol 8 (3) ◽  
pp. 26
Author(s):  
Jeremy Embola ◽  
Cheryl Rock ◽  
Long Wang ◽  
Wendy Reiboldt ◽  
Saba Ahmed ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging Activity ◽  
Total Polyphenolic Content ◽  
The Caribbean ◽  
Dpph Scavenging

Mauby bark (Colubrina arborescens) is commonly used to make a beverage,“Mauby”, in the Caribbean and is believed to possess antiglycemic, antilipidemic, and anticarcinogenic properties. However, limited studies have been conducted to substantiate the compounds present that may confer these benefits. Therefore, the objectives of this research were to quantify the total polyphenolic content and evaluate the antioxidant capacity of Mauby bark extracts brewed in water at 30, 45, and 60 minutes. In the extracts, the Total Flavonoid Content (TFC) ranged from 1.93 - 3.17 mg CE/mL and the Total Phenolic Content (TPC) ranged from 2.10 mg ± 0.11 GAE/mL (45 minutes) - 2.36 mg ± 0.067 GAE/mL (30 minutes). Moreover, their antioxidant activity was assessed using the 2,2 Diphenyl 1-Picrylhydrazyl (DPPH) and  Ferric Reducing Antioxidant Power (FRAP) assays. The DPPH scavenging activity observed from Mauby extracts ranged from 75% ± 4.02 (30 minutes) to 83% ± 0.66 (60 minutes) and the FRAP values ranged from 6.29± 0.84 (30 minutes) to 6.90 ± 1.54 mM FeSO4 equivalents/ 0.2 mL Mauby extract (45 minutes). Although, polyphenolic content at 30 minutes was greater than 60 minutes of brewing for TFC (p < 0.001) and TPC (p = 0.002), the scavenging activity was greater at 60 minutes than 30 minutes (p = 0.014) while antioxidant power was not affected by brewing time (p = 0.736). In summary, brewing the bark at 60 minutes was observed to provide the highest antioxidant activity.

scholarly journals Synthesis and antioxidant properties of 2-(3-(hydroxyimino)methyl)-1H-indol-1-yl)acetamide derivatives

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Chandravadivelu Gopi ◽  
Magharla Dasaratha Dhanaraju
Keyword(s):  
Antioxidant Activity ◽  
Condensation Reaction ◽  
Antioxidant Properties ◽  
Side Chain ◽  
Antioxidant Power ◽  
H Nmr ◽  
Antioxidant Agents ◽  
Phenyl Rings ◽  
Ferric Reducing Antioxidant Power ◽  
Ft Ir

Abstract Background The main aim of this work was to synthesise a novel N-(substituted phenyl)-2-(3-(hydroxyimino) methyl)-1H-indol-1-yl) acetamide derivatives and evaluate their antioxidant activity. These compounds were prepared by a condensation reaction between 1H-indole carbaldehyde oxime and 2-chloro acetamide derivatives. The newly synthesised compound structures were characterised by FT-IR, 1H-NMR, mass spectroscopy and elemental analysis. Furthermore, the above-mentioned compounds were screened for antioxidant activity by using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods. Result The antioxidant activity result reveals that most of the compounds were exhibiting considerable activity in both methods and the values are very closer to the standards. Among the synthesised compounds, compound 3j, 3a and 3k were shown remarkable activity at low concentration. Conclusion Compounds 3j, 3a and 3k were shown highest activity among the prepared analogues due to the attachment of halogens connected at the appropriate place in the phenyl ring. Hence, these substituted phenyl rings considered as a perfect side chain for the indole nucleus for the development of the new antioxidant agents.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2267
Author(s):  
Małgorzata Starowicz ◽  
Saruhan Arpaci ◽  
Joanna Topolska ◽  
Małgorzata Wronkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Weight Basis ◽  
Bioactive Molecules ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Confectionery Products ◽  
Ferric Reducing Antioxidant Power ◽  
Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

scholarly journals FRACTIONATION OF THE N-HEXANE EXTRACT OF GARCINIA BANCANA MIQ. (MANGGIS HUTAN) LEAVES AND ITS ANTIOXIDANT ACTIVITY BASED ON 1,1-DIPHENYL-2- PICRYLHYDRAZYL AND FERRIC REDUCING ANTIOXIDANT POWER ASSAYS

2018 ◽  
Vol 10 (1) ◽  
pp. 407
Author(s):  
Dewi Kumala Putri ◽  
Berna Elya ◽  
Nuraini Puspitasari
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Hexane Extract ◽  
Phytochemical Screening ◽  
Active Fraction ◽  
Leaf Extracts ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Ferric Reducing Antioxidant Power

Objective: To assess the antioxidant activity from another part of the plant, in this study, leaf extracts in n-hexane were fractionated.Methods: Ten fractions were obtained and tested in vitro for antioxidant activity using two methods, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferricreducing antioxidant power (FRAP), to identify the most active fraction.Results: The IC50 of the most active fraction was 36.24 μg/mL using the DPPH method, and the EC50 was 39.54 μg/mL using the FRAP method. Themost active fraction was also shown to contain terpenoids.Conclusion: The most active fraction of an n-hexane extract of the leaves of Gacinia bancana Miq., which was tested by both DPPH and FRAP methodshad antioxidant activities with IC50 and EC50 values of 36.2482 μg/mL and 39.5442 μg/mL, respectively. Phytochemical screening showed that activefraction contains terpenoids.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

scholarly journals Analysis of antioxidant activity, total phenolic and flavonoid contents of ethanol extract of Litsea cubeba Lour. Bark

2021 ◽  
Vol 332 ◽  
pp. 08005
Author(s):  
Aminah Dalimunthe ◽  
Dewi Pertiwi ◽  
Mahatir Muhammad ◽  
Denny Satria
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Ethanol Extract ◽  
The Body ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Litsea Cubeba ◽  
Ferric Reducing Antioxidant Power ◽  
Phenolic And Flavonoid

Free radicals also play a role in the pathology of various degenerative diseases such as cancer, rheumatism, coronary heart disease, cataracts, and others. Free radicals can come from within the body (endogenous) and outside the body (exogenous). Litsea cubeba (Lour,) is a Lauraceae family plant which have contents volatile oils which used as antimicrobial, anticancer on breast cancer, pesticide, antideppressants, antiinflammation, antioxidant, and neuro pharmacology. The extract was prepared using water with the soxhletation method. The antioxidant activity was determined with the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-Azinobis [3-ethylbenzothiazoline-6)-sulfonic acid] -diammonium salt (ABTS) and Ferric Reducing Antioxidant Power (FRAP) methods. Total flavonoid and total phenolic content were determined with colorimetric methods. Antioxidant activity measured as IC50 was 23.37 ± 0.42 µg/mL; 111.21 ± 0.42 and 109.01 ± 0.28 respectively. The extract was found to contain high levels of total phenolic (282.93 ± 0.33 mg GAE/g) and total flavonoid 7.49 ± 0.51 mg QE/g). The results reveal that ethanol extract of Litsea cubeba Lour. Bark has antioxidant potential. The further analysis is to isolation antioxidant compound.

scholarly journals COMPARISION OF ANTIOXIDANT ACTIVITY OF ACTINIDIA DELICIOSA AND PSIDIUM GUAJAVA USING FERRIC REDUCING ANTIOXIDANT POWER ASSAY METHOD

2020 ◽  
pp. 175-178
Author(s):  
CAROLINE JEBA R ◽  
INDHUJA D
Keyword(s):  
Antioxidant Activity ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Actinidia Deliciosa ◽  
Assay Method ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power ◽  
Dried Extract

Objectives: Antioxidant activity was studied in naturally dried seed extract and hot air oven dried extract of Actinidia deliciosa and Psidium guajava using ferric reducing antioxidant power (FRAP) assay method. Methods: The dried powdered seed of A. deliciosa and P. guajava 10 g was dissolved in 100 ml of ethanol in four different conical flasks S1 (for naturaly dried seeds of A. deliciosa), S2 (for hot air oven-dried seeds of A. deliciosa), S3 (for naturally dried seeds of P. guajava), and S4 (for hot air oven-dried seeds of P. guajava). The extract was carried out in shaker at 120 rpm for 72 h at room temperature by mild shaking. The extract was taken out and centrifuged at 4000 rpm for 10 min, the supernatant was taken out. The supernatant was placed in a water bath at 95°C for the solvent to evaporate and stored at room temperature. Results: According to the FRAP results, P. guajava which was naturally dried and extracted has shown the highest antioxidant activity (sample 3) then followed by the samples S4, S1, and S2. The least activity is observed in the sample (S2). Conclusion: By comparing the antioxidant activity between the A. deliciosa and P. guajava with the help of FRAP assay results, P. guajava has the highest amount of vitamin C (responsible for antioxidant activity) when compared to that of the A. deliciosa.

scholarly journals Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3648
Author(s):  
Lucia Godočiková ◽  
Eva Ivanišová ◽  
Grzegorz Zaguła ◽  
Luis Noguera-Artiaga ◽  
Ángel A. Carbonell-Barrachina ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Content ◽  
Composition Analysis ◽  
High Positive Correlation ◽  
Antioxidant Power ◽  
Single Origin ◽  
Ferric Reducing Antioxidant Power

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

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