scholarly journals The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

2020 ◽  
Vol 10 (17) ◽  
pp. 5731
Author(s):  
Selma Mlinarić ◽  
Vlatka Gvozdić ◽  
Ana Vuković ◽  
Martina Varga ◽  
Ivan Vlašiček ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Cellulose Content ◽  
Antioxidant Power ◽  
Light Regimes ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Salvia Hispanica L ◽  
One Year ◽  
Positive Effect ◽  
Effect Of Light

Chia (Salvia hispanica L.) is a one-year plant known as a source of nutrients that can be consumed in the diet in the form of seeds or sprouts. The purpose of this study is to investigate the effect of illumination for 24 and 48 h on dark-grown chia microgreens. Total antioxidant capacity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays, along with the total phenolics, ascorbic acid and cellulose content, and chlorophyll and carotenoid concentrations. Fourier transform infrared spectroscopy (FTIR) was used to evaluate the biochemical composition and elucidate the changes in compound structures between dark-grown and illuminated chia microgreens. Analysis of the results showed that illumination significantly increased the content of all measured bioactive compounds as well as antioxidative capacity, especially 48 h after exposure to light. FTIR analyses supported structural and molecular changes in chia microgreens grown under different light regimes. Our results suggest that illumination has a positive effect on the antioxidant potential of chia microgreens, which may present a valuable addition to the human diet.

scholarly journals Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
T. V. Odunlade ◽  
A. A. Famuwagun ◽  
K. A. Taiwo ◽  
S. O. Gbadamosi ◽  
D. J. Oyedele ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Properties ◽  
Quality Characteristics ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Market Penetration ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Sensory Qualities

The study investigated the effect of supplementation of the leaf powders of Telfairia occidentalis, Amaranthus viridis, and Solanum macrocarpon on the chemical composition and the quality characteristics of wheat bread. The bread samples were supplemented with each of the vegetable leaf powders at 1%, 2%, and 3% during preparation. The bread samples were assayed for proximate composition, mineral composition, physical, sensory, and antioxidant properties using standard methods. The addition of vegetable powders significantly increased the protein (9.50 to 13.93%), fibre (1.81 to 4.00%), ash (1.05 to 2.38%), and fat (1.27 to 2.00%). Supplementation with vegetable powder however significantly decreased (p<0.05) the carbohydrate and moisture contents. Significant (p<0.05) increases were recorded for all evaluated minerals as the level of vegetable powder increased. Supplementation with vegetable powder caused significant decrease in total phenolic content, percentage DPPH inhibition, metal chelating ability, ferric reducing antioxidant power, and total antioxidant capacity. Sensory results showed that there was significant decrease in sensory qualities with increasing supplementation. This therefore suggests that bread supplemented with vegetable powder could have more market penetration if awareness is highly created.

scholarly journals The effect of hydro-alcoholic extract of Ceratonia Silique L. on spermatogenesis index in rats treated with cyclophosphamide: An experimental study

2020 ◽  
Author(s):  
Firouzeh Sadeghzadeh ◽  
Azizeh Sadeghzadeh ◽  
Saeed Changizi-Ashtiyani ◽  
Sepideh Bakhshi ◽  
Farideh Jalali Mashayekhi ◽  
...  
Keyword(s):  
Sperm Motility ◽  
Normal Saline ◽  
Antioxidant Properties ◽  
Control Group ◽  
Antioxidant Compounds ◽  
Alcoholic Extract ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
The Mean

Background: Ceratonia silique (Ceratonia) is a medicinal herb with antioxidant properties that reduces oxidative stress. Objective: The aim of this study was to investigate the antioxidant effects of Ceratonia extract on improving the toxicity induced by cyclophosphamide (CP) on spermatogenesis. Materials and Methods: 54 male Wistar rats (4 months old) weighing 200-250 gr were randomly divided into 6 groups (n = 9/each): “group 1 (control) underwent the normal diet and water; group 2 (sham) received 2 ml/day normal saline; group 3 (positive control) received 300 mg/kg/day Ceratonia extract; group 4 (Ceratonia + CP) received Ceratonia extract (300 mg/kg/day) + 5 mg/kg/day CP (Endoxan, baxter oncology gmbh, Germany) after 4 hr; group 5 (CP) received 5 mg/kg/day CP + normal saline 4 hr after it; and group 6 (CP + Ceratonia) received Ceratonia extract (300 mg/kg/day) 4 hr after 5 mg/kg/day CP.” 24 hr after the last gavage, heart blood sampling was performed to measure the levels of malondialdehyde (MDA), ferric reducing antioxidant power, testosterone, luteinizing hormone, and follicle-stimulating hormone. The left caudal epididymis was cut in the Ham’s F10 and the released spermatozoa were used to analyze sperm parameters. The histology of the right testes was studied using stereological techniques and the left testes were used to measure the level of tissue MDA and ferric reducing antioxidant power. Results: A significant increase in the mean level of MDA (p = 0.013) was seen in the CP compared to the control group. Sperm motility (p = 0.001) and count (p = 0.002), serum and tissue total antioxidant (p ≤ 0.001) and serum testosterone levels (p = 0.019) decreased in the CP compared to the control group. Ceratonia extract could significantly prevent the adverse effects of CP on sperm motility (p < 0.001), the mean levels of tissue MDA (p = 0.018), serum total antioxidant (p = 0.045), and testosterone (p < 0.001). Conclusion: The Ceratonia extract can modify the reproductive toxicity of CP in rat due to the presence of antioxidant compounds. Key words: Cyclophosphamide, Ceratonia siliqua, Spermatogenesis, Rat, Spermatogenesis indexes.

scholarly journals Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 503
Author(s):  
Malika Tassoult ◽  
Djamel Edine Kati ◽  
María África Fernández-Prior ◽  
Alejandra Bermúdez-Oria ◽  
Juan Fernandez-Bolanos ◽  
...  
Keyword(s):  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Antioxidant Power ◽  
Fruit Extracts ◽  
Ripening Stages ◽  
Date Fruit ◽  
Ferric Reducing Antioxidant Power ◽  
First Time

The study investigated the phenols, sugar and the antioxidant capacities of date fruit extracts obtained by organic solvents and by hydrothermal treatment from six different Algerian cultivars at two ripening stages for the first time. The analyzed cultivars exhibited potent antioxidant properties (ferric reducing antioxidant power (FRAP), 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacities) and different phenols regardless of the solvents and the maturity stages. About 18 phenols were identified and quantified, mainly in the hydrothermal extracts. The earlier stages were characterized by high amounts of o-coumaric acid, cinnamic acid and luteolin, with a noticeable absence of quercetin. The tamr stage presented the highest sugar content (78.15–86.85 mg/100 mg dry weight (DW)) with an abundance of glucose. Galactose was present only in some cultivars from the kimri stage (tamjouhert). Uronic acids were mostly detected at the tamr stage (4.02–8.82 mg gallic acid equivalent/100 mg dried weight). The obtained results highlight the potential of using date fruit extracts as natural antioxidants, especially at industrial scales that tend use hydrothermal extraction.

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 UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals Vida útil de polpa congelada de araticum embalada ou não a vácuo

2019 ◽  
Vol 6 (1) ◽  
pp. 114-121
Author(s):  
Cristiane Maria Ascari Morgado ◽  
Ana Paula Silva Siqueira ◽  
Eli Regina Barboza de Souza ◽  
Annelisa Arruda de Brito ◽  
Luis Carlos Cunha Junior ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Annona Crassiflora

The objective of this work was to evaluate the role of two types of conditioning process in quality of frozen and stored araticum’s pulp at -18ºC. The fruits were collected at pre-maturing developmental stage, packed into boxes wrapped with bubble plastic, transported to the laboratory and stored for 7 days at 22ºC and 90% RH to complete the maturation. Afterwards, they were pulped and the pulp was stored in: 1) low-density polyethylene packages (LDPE) 60 micro, hermetically packed in a sealing machine or 2) low-density polyethylene packages (LDPE) 60 micro vacuum sealed. Those units were frozen at -18ºC for 402 days and were evaluated at processing day and at 30; 90; 150; 210 and 402 days of storage, for soluble solids contents (SS), titratable acidity (TA), SS/TA, ascorbic acid, total extractable polyphenols and total antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The results were submitted to an analysis of variance and the means were each other compared using Tukey test with Sisvar software. It is conclued that is not necessary the use of vacuum to package the frozen araticum’s pulp for 402 days, at -18ºC. Keywords: Annona crassiflora Mart, freezing, vacuum.  

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.

scholarly journals Enrichment and Assessment of the Contributions of the Major Polyphenols to the Total Antioxidant Activity of Onion Extracts: A Fractionation by Flash Chromatography Approach

Antioxidants ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 175 ◽  
Author(s):  
Mohammad Hossain ◽  
Justine Lebelle ◽  
Rares Birsan ◽  
Dilip Rai
Keyword(s):  
Antioxidant Capacity ◽  
Flash Chromatography ◽  
Total Phenol Content ◽  
Antioxidant Power ◽  
Onion Extract ◽  
Antioxidant Capacities ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power ◽  
Quercetin Glycoside ◽  
Quercetin Aglycone

The present study extensively fractionated crude red onion extract in order to identify the polyphenols which contributed most in the total antioxidant capacity of the onion extract using a flash chromatography system. The flash separations produced 70 fractions which were tested for their total phenol content, total flavonoid content, and antioxidant capacities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Out of these 70 fractions, four fractions which were representatives of the four major peaks of the flash chromatograms, were further analysed for their constituent polyphenols using liquid chromatography tandem mass spectrometry (LC-MS/MS). The main contributor of onion antioxidant capacity is quercetin glycoside followed by quercetin aglycone although quercetin aglycone had higher antioxidant capacity than its glycosidic counterparts. High abundance of quercetin glycosides such as quercetin-3,4′-diglucoside and quercetin-4′-glucoside had compensated for their relatively low antioxidant capacities. A Higher degree of glycosylation resulted in lower antioxidant capacity. The fractionation approach also contributed in enrichment of the onion antioxidant polyphenols. A >9 folds enrichment was possible by discarding the early fractions (fractions 1–15) which contained the main bulk of the extracts, predominantly sugars.

scholarly journals Zn(II) Complex of Plant Phenolic Chlorogenic Acid: Antioxidant, Antimicrobial and Structural Studies

Materials ◽  
2020 ◽  
Vol 13 (17) ◽  
pp. 3745
Author(s):  
Monika Kalinowska ◽  
Justyna Sienkiewicz-Gromiuk ◽  
Grzegorz Świderski ◽  
Anna Pietryczuk ◽  
Adam Cudowski ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chlorogenic Acid ◽  
Density Functional ◽  
Salmonella Enteritidis ◽  
Antioxidant Properties ◽  
Antimicrobial Activities ◽  
Butylated Hydroxytoluene ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Thermochemical Parameters

The structure of the Zn(II) complex of 5-caffeoylquinic acid (chlorogenic acid, 5-CQA) and the type of interaction between the Zn(II) cation and the ligand were studied by means of various experimental and theoretical methods, i.e., electronic absorption spectroscopy UV/Vis, infrared spectroscopy FT-IR, elemental, thermogravimetric and density functional theory (DFT) calculations at B3LYP/6-31G(d) level. DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), FRAP (ferric reducing antioxidant power), CUPRAC (cupric reducing antioxidant power) and trolox oxidation assays were applied in study of the anti-/pro-oxidant properties of Zn(II) 5-CQA and 5-CQA. The antimicrobial activity of these compounds against Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis and Candida albicans was tested. An effect of Zn(II) chelation by chlorogenic acid on the anti-/pro-oxidant and antimicrobial activities of the ligand was discussed. Moreover, the mechanism of the antioxidant properties of Zn(II) 5-CQA and 5-CQA were studied on the basis of the theoretical energy descriptors and thermochemical parameters. Zn(II) chlorogenate showed better antioxidant activity than chlorogenic acid and commonly applied natural (L-ascorbic acid) and synthetic antioxidants (butylated hydroxyanisol (BHA) and butylated hydroxytoluene (BHT)). The pro-oxidant activity of Zn(II) 5-CQA was higher than the ligand and increased with the rise of the compound concentration The type of Zn(II) coordination by the chlorogenate ligand strongly affected the antioxidant activity of the complex.

Sign in / Sign up

Export Citation Format

Share Document