scholarly journals Bioactive Compounds and Antioxidant Properties of Banana Inflorescence in a Beverage for Maternal Breastfeeding

2020 ◽  
Vol 11 (1) ◽  
pp. 343
Author(s):  
Doungporn Amornlerdpison ◽  
Vachira Choommongkol ◽  
Kanjana Narkprasom ◽  
Susanha Yimyam
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Aqueous Extract ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Microbial Pathogens ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Health Food

Banana inflorescence is consumed as a traditional Thai cuisine for milk lactation in maternal breastfeeding. In this study, the inflorescence of banana (Musa x paradisiaca) was extracted in various solvents to determine the bioactive compounds and antioxidant activity in 2,2′-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging. A suitable extract was developed into a beverage. We compared the results for the amount of total phenolic compounds and the capability of antioxidants obtained in polar and non-polar solvents. The extract in a high-polarity solvent demonstrated high total phenolic compounds and flavonoids. The bioactive compounds of banana inflorescence contained β- sitosterol, flavonoids, saponin, and other phenolic compounds such as catechin and isoquercetin. The aqueous extract of banana inflorescence was developed to act as a primary beverage ingredient. The beverage containing the aqueous extract of banana inflorescence (BAB) exhibited a brownish-yellow color and displayed high acidity and high total phenolic compounds, which are responsible for the antioxidant activity. The food processing of BAB showed no contamination of microbial pathogens. From our results, we concluded that banana inflorescence is a beneficial health food supplement for general consumers. Additionally, the beverage provides convenience and an alternative drink for postpartum mothers who breastfeed for their infants.

scholarly journals Determination of Antioxidant Properties of 26 Chilean Honeys and a Mathematical Association Study with their Volatile Profile

2012 ◽  
Vol 7 (7) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Elizabeth Sánchez ◽  
Marisa Piovano ◽  
Erika Valdés ◽  
Manuel E. Young ◽  
Cristian A. Acevedo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Persea Americana ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Total Phenolic Compounds ◽  
Latent Structures

Radical scavenging activity (RSA), antioxidant content (TEAC), total phenolic compounds content (TPCC) and volatile profile (VOCs) were measured in 26 honeys obtained from the Valparaíso Region (Chile). Persea americana honey was the most interesting sample according to these evaluated parameters. A Projection to Latent Structures (PLS) based algorithm was used to model the possible relationship between antioxidant activity, total phenolic compounds content and volatile profile. Concerning the volatile profile, only nine volatile compounds, of a total of fifty, showed dependence on antioxidant activity and total phenolic compounds content.

scholarly journals Determination of Phenolic Composition and Antioxidant Activity in Flowers and Stems of Rumex Tunetanus Using RP-UHPLC-ESI-QTOF-MS

2018 ◽  
Author(s):  
Jouda Abidi ◽  
Sonda Ammar ◽  
Mohamed Bouaziz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Folk Medicine ◽  
Antioxidant Properties ◽  
Bioactive Compound ◽  
Selective Extraction ◽  
Total Phenolic ◽  
Negative Ionization Mode ◽  
Negative Ionization

The present study was designed to investigate the bioactive compound in Rumextunetanus extracts (polygonaceae), a plant growing in GarâaSejnane region (NW-Tunisia). Hydro-methanol extracts of flowers and stems of Rumextunetanus were analyzed by RP-UHPLC-ESI-QTOF-MS in the negative mode to identify the maximum of bioactive compounds. Applied the aforementioned method, a total of 60 bioactive compounds were characterized for the first time in Rumextunetanus between them, 18 photochemical were firstly identified in the Polygonaceae family in negative ionization mode. Quantification of the identified compounds revealed that quercetin-3-O-glucuronide and (-)-epicatechingallate were the most abundant phenolic compounds in flowers and stems, respectively. Moreover, positive correlations were found between the antioxidant activity measured by DPPH and FRAP assays with the total phenolic compounds (r = 0.98; r = 0.99, respectively) and the abundance of some phenolic subfamilies such as hydroxycinnamic acids, hydroxybenzoic acids, flavonols and flavones with r > 0.86. The compounds displaying significant (P < 0.01) and good correlations with the antioxidant activity (r > 0.93) were hydroxybenzoic acid, rutin, quercetin-3-O-glucuronide, quercetin-3-O-glucoside, quercetin and luteolin-7-O-rutinoside. In addition, the flowers and stems of Rumex tunetanus showed different bioactive compound profiles and significant antioxidant properties of extracts. These results highlight the potential of the RP-UHPLC-ESI-QTOF-MS and MS/MS system to identify untargeted metabolic profiling of Rumex tunetanus. Overall, these results contribute to the clear explanation of the past and current usage of genus Rumex in folk medicine. Future investigations are necessary to develop purified antioxidant extracts, with the application of more selective extraction techniques.

scholarly journals Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome

2017 ◽  
Vol 52 (10) ◽  
pp. 933-941 ◽  
Author(s):  
Lara Borghi Virgolin ◽  
Fernanda Rosan Fortunato Seixas ◽  
Natália Soares Janzantti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Brazilian Amazon ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Total Phenolic Compounds ◽  
Total Carotenoid Content

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

Antioxidant Potential and Total Phenolic Compounds of Extracts and Fractions of Pistasia atlantica

2017 ◽  
Vol 9 (04) ◽  
Author(s):  
Somayeh Alidadi ◽  
Mohammad-Taghi Moradi ◽  
Majid Asadi-Samani ◽  
Zahra Lorigooini
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ethyl Acetate ◽  
Radical Scavenging ◽  
Ethyl Acetate Fraction ◽  
Total Phenolic ◽  
Chloroform Fraction ◽  
Total Phenolic Compounds ◽  
Alcohol Extract ◽  
Ic50 Value

Different parts of Pistasia atlantica have been used in traditional medicine for various purposes in Iran. The aim of this study was to measurement and compare antioxidant activity and polyphenolic compounds of crude ethyl alcohol extract and four fractions of P. atlantica leaf. Crude ethyl alcohol extract of P. atlantica leaf was prepared using maceration method and subjected to fractionation with different polarity. The antioxidant potential of all these fractions was evaluated by the 2,2 diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity method. The total phenolic, flavonoid, and flavonol components were measured with Folin-Ciocaltiue and Chlorid Aluminum methods. According to the radical scavenging capacity, the ethyl acetate fraction exhibited the highest antioxidant activity with IC50 value 1.54±0.12 µg/ml, followed by the chloroform fraction with higher percent inhibition of the DPPH with 3.4±0.11 µg/ml. The results are represented relative to a reference standard, butylated hydroxytoluene (BHT), with IC50 value of 33.5±3.67μg/ml. Among these fractions, the ethyl acetate fraction and chloroform fraction had the highest amount of total phenolic compounds with value of 532.73 and 355.14 mg GAE/g, respectively. The results of this study showed that some fractions of P. atlantica leaf extract could be used as easily accessible source of natural antioxidants

scholarly journals Antioxidant activity of oils extracted from orange (Citrus sinensis) seeds

2016 ◽  
Vol 88 (2) ◽  
pp. 951-958 ◽  
Author(s):  
Neuza Jorge ◽  
Ana Carolina da Silva ◽  
Caroline P.M. Aranha
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Citrus Sinensis ◽  
Total Phenolic ◽  
Seed Oils ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Valencia Orange ◽  
Consequent Increase

Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.

scholarly journals Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field

2020 ◽  
pp. 186-195
Author(s):  
Shohreh Arab Shirazi ◽  
Ahmad Pedram Nia ◽  
Mohammad Reza Saeidi Asl ◽  
Fariba Naghipour ◽  
Hamid Tavakolipour
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Electric Field ◽  
Antioxidant Activities ◽  
Pulse Electric Field ◽  
Antioxidant Properties ◽  
Pulsed Electric Field ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Positive Effects

Introduction. More attention has been paid in recent decades to extracts and essential oils from various plants as natural antioxidant sources due to their positive effects on food oxidation reactions. Our study aimed to compare the antioxidant activity of aqueous and alcoholic extracts from Salvia leriifolia L. and Linum usitalissmum L.The extracts were subjected to a pulsed electric field with intensities of zero (without pretreatment), 3 and 6 kV·cm–1, and a constant pulse number of 30. For this purpose, parameters such as total phenolic compounds and antioxidant activity were investigated by DPPH and TEAC methods. Results and discussion. Our results showed that a higher intensity of a pulsed electric field pretreatment and the use of an alcoholic solvent significantly raised total phenolic compounds in the extracts and their antioxidant activity at a 95% confidence level. We found significant effects of the plant source (Linum usitalissmum and Salvia leriifolia), pretreatment (pulse electric field at intensities of 0.3 and 6 kV·cm–1), and a solvent (aqueous and alcohol) on the extracts’ antioxidant activity (P < 0.05). In addition, there was a significant correlation between the results of the DPPH and the TEAC antioxidant activities (P < 0.01 and r = 0.932). Conclusion. The total antioxidant activity (based on both TEAC and DPPH methods) and total phenolic compounds extracted from Salvia leriifolia were higher than those from Linum usitalissmum (P < 0.05). Based on the results, the extract obtained from Salvia leriifolia with an alcoholic solvent and a pulsed electric field pretreatment (at 6 kV·cm–1 and 30 pulses) was selected as possessing desired antioxidant properties.

scholarly journals Antioxidant properties of selected culinary spices

2016 ◽  
Vol 62 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Marta Słowianek ◽  
Joanna Leszczyńska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Food Preservatives ◽  
Phenolic Contents ◽  
Radical Scavenging Ability

SummaryIntroduction: Seasonings added to food enhance its flavor and texture. Some of them can also extend their shelf-lives thanks to the presence of antioxidant compounds. Objective: The aim of the study was to investigate twenty eight commercially available spices for the total phenolic contents and antioxidant activity. Methods: Total phenols were estimated according to the Folin-Ciocalteu method. Antioxidant activities of the extracts were determined with DPPH assay. Results: Our results showed that the most of analysed spices are rich in phenolic compounds and demonstrate good antioxidant activity. The total polyphenol content oscillated around 0.9-155.1 mg GAE/g with the lowest value for sesame and the highest for cinnamon. The DPPH radical scavenging ability expressed as % ranged from 4.1% for sesame to 94.9% for cloves. Moreover, a moderate correlation (r=0.63, p<0.05) was reported between antioxidant activity and total phenolics, revealing that phenolic compounds are the important antioxidant components in the examined spices. Conclusion: The study shows also that a lot of spices can serve as food preservatives and, at the same time, have a beneficial effect on human health.

scholarly journals Optimización de las condiciones de extracción de compuestos fenólicos en el extracto de orujo de uva variedad malvasía

2018 ◽  
Vol 3 (3) ◽  
pp. 19
Author(s):  
Laura Soto Arrieta ◽  
Maria Berradre ◽  
Jose Ortega ◽  
Jorge Ortega ◽  
Betzabe Sulbaran ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Analysis ◽  
Vitis Vinifera ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Grape Marc ◽  
Surface Method ◽  
Palabras Clave

  El orujo presenta en su composición altos niveles de compuestos fenólicos con propiedades antioxidantes interesantes para su utilización en alimentos y/o en diferentes sistemas biológicos. Se optimizaron las condiciones para la extracción de compuestos fenólicos empleando método de superficie de respuesta (MSR) en orujo de uvas variedad Malvasía, en el estado Zulia, Venezuela. El contenido de compuestos fenólicos totales se cuantificó por el método de Folin Ciocalteu y la actividad antioxidante del extracto por el método ABTS. Se estudiaron los efectos de la concentración del solvente y la temperatura de extracción en la evaluación del contenido de compuestos fenólicos. Las condiciones más adecuadas resultantes por el MSR para el orujo de uvas proveniente de la variedad Malvasía fue a 92,09% de etanol y 65°C. El análisis químico del extracto optimizado reportó una actividad antioxidante de 21,08 ± 2,69 mmol TEAC.100g-1.    Palabras clave: Vitis Vinifera, compuestos fenólicos, extracción, optimización, antioxidante.   Abstract   The pomace presents high levels of phenolic compounds with interesting antioxidant properties for use in food and / or in different biological systems in its composition. The conditions for the extraction of phenolic compounds were optimized using the response surface method (MSR) in grape marc Malvasia variety, in Zulia state, Venezuela. The content of total phenolic compounds was quantified by the Folin Ciocalteu Method and the antioxidant activity of the extracts by the ABTS method. The effects of the concentration of the solvent and the temperature of extraction in the evaluation of the content of phenolic compounds were studied. The most suitable conditions resulting from the MSR for the grape marc coming from the Malvasia variety was 92.5% Ethanol and 65 °C. The chemical analysis of the optimized extract reported an antioxidant activity of 21.08 ± 2.69 mmol TEAC.100g-1.   Key words: Vitis Vinifera, phenolic compounds, extraction, optimization, antioxidant.

scholarly journals Total Phenolic Compounds Extraction in Leaves of Ocimum gratissimum L. and Their Potential Activity against Some Agricultural Contaminants

2020 ◽  
pp. 1-10
Author(s):  
Kporou Kouassi Elisée ◽  
Adela Pintea ◽  
Okou Obou Constantin ◽  
Antonia Odagiu ◽  
N’guessan Jean David ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dilution Method ◽  
Total Phenolic Compounds ◽  
Ocimum Gratissimum ◽  
Biological Potential ◽  
Potential Activity

Aims: Phenolic compounds are secondary metabolites that are important in the plant due to their role in plant defense and their antioxidant activity with other biological properties such as antipyretic, analgesic and antimicrobial activities. This study focused on the biological potential activity of total phenolic compounds extracted by soxhlet method from Ocimum gratissimum leaves (Lamiaceae), a popular medicinal plant harvested at Daloa (Côte d’Ivoire). Study Design: Activities were directed on the in vitro antifungal and antioxidant activities combined to phenolic compounds analysis. Place and Duration of Study: The study was carried out at the Department of Environment and Plant Protection, and Laboratory of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine (USAMV) between March to July 2014, Laboratory of Biochemistry and Microbiology (Bioactives Natural Substances Unit), Jean Lorougnon Guédé University between September 2014 to January 2015. Methodology: The extract obtained named TPCOG was tested against Fusarium species for its antifungal activity by applying agar slant double dilution method and for its antioxidant activity by DPPH radical scavenging assay. Qualitative and quantitative evaluation of phenolic compounds were carried out by HPLC analysis method with sigma chemical standards. Results: Tests showed that TPCOG was a powerful antifungal extract with MIC and MFC ranging between 3.125 µg/mL to 12.5 µg/mL. This extract was fungicidal and its antioxidant activity reached F= 541.25± .25 mM Trolox/mL (I= 70 ±1.85%) with a total phenolic content equal 195.70±1.33 mg GAE/g. Radical scavenge and antifungal activities correlated very well with total phenolic compounds. Phenolic content analysis showed presence of phenolic acids and flavonoids with a higher concentration for Quercetin (393.475 mg/100 g sample). Conclusion: All this results demonstrated the biological potential activity of total phenolic compounds extracted from leaves of O. gratissimum and the possibility to use it in replace to essential oil for the formulation of biofungicides and nutraceuticals by industries.

scholarly journals Quality Properties of Husk Tomato Juice and Its Impact in Stirred Probiotic Yogurt

2019 ◽  
pp. 1-10
Author(s):  
Eman M. Hegazy ◽  
Afaf O. Ali ◽  
Hoda Samir El-Sayed ◽  
Jihan M. Kassem
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dairy Product ◽  
Antioxidant Properties ◽  
Tomato Juice ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Probiotic Yogurt ◽  
Husk Tomato

Background: Thinking about something new that is important for consumer health is a great concern to all those interested in the dairy industry and its products. Husk Tomato is a promising nutritious fruit rich in minerals, vitamins, and antioxidant compounds. Aim: The objective of this study is to evaluate Husk Tomato Juice (HTJ) constituents, its antimicrobial activity and antioxidant properties. Then utilize it for producing stirred probiotic yogurt (SPY) as a novel fermented product. Methodology: The main components and sugars of fresh HTJ were analyzed using High Performance Liquid Chromatography (HPLC). Antioxidant activity by DDPH (2, 2-diphenyl-1picrylhydrazil) test as well as total phenolic compounds were also determined. Four treatments of SPY fortified with 20, 30, 40 and 50% (v/v) HTJ & Lb. casei FEGY9973 (as probiotic bacteria) were prepared and served as T1, T2, T3 and T4 respectively were compared against control without juice. Results: Data revealed that the main compounds of HTJ were Sinapic (8.170 µg/ml), Protocatechuic (6.344 µg/ml) and Cinnamic (4.660 µg/ml). Contents of Fe, Mg, Na and Ca were 1.766, 1.627, 7.436 and 12.14 mg/100 g. Antioxidant activity and total phenolic compounds of fresh HTJ were 68.88% and 319.15 ppm respectively. It was found that HTJ had powerful antimicrobial activity against both of Y. enterocolitica and Ent. faecalies. On the other hand, data revealed that the antioxidant activity of fresh SPY samples were significantly (p<0.05) higher 67.66, 76.93, 69.34 and 69.59% for T1, T2, T3 and T4 in order, compared to control sample (66.57%). While, appearance scores had no significant (p>0.05) for all samples in fresh, 5 and 10 days of storage. All treatment samples possessed acceptable sensory properties. Conclusion: It could be conducted that SPY fortified with 20 and 30% HTJ had been successfully produced as a healthy dairy product.

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