Green Extraction of Phenolic Compounds from Lotus Seedpod (Receptaculum Nelumbinis) Assisted by Ultrasound Coupled with Glycerol

Lotus Receptaculum Nelumbinis has been sparking wide research interests due to its rich phenolic compounds. In the present work, ultrasonic-assisted extraction coupled with glycerol was employed to extract phenolic compounds from Receptaculum Nelumbinis and the process was optimized using a response surface methodology with Box-Behnken design (BBD). The optimal conditions for the total phenolic content (TPC) extract were obtained: glycerol concentration of 40%, an extraction temperature of 66 °C, ultrasonic time of 44 min, and the solvent-to-solid ratio of 55 mL/g. Under these optimum extraction conditions, the extraction yield of TPC was 92.84 ± 2.13 mg gallic acid equivalents (GAE) /g. Besides, the antioxidant activities demonstrated the ability of free radical scavenging by four different methods that included 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing activity (RA) were 459.73 ± 7.07, 529.97 ± 7.30, 907.61 ± 20.28, and 983.66 ± 11.80 μmol TE/g, respectively. Six phenolic compounds were identified by ultra-high pressure liquid chromatography combined with triple-time-of-flight mass spectrophotometry (UPLC-Triple-TOF/MS) from the extracts. Meanwhile, Fourier transform infrared (FTIR) was conducted to identify the characteristic functional groups of the extracts and thus reflected the presence of polyphenols and flavonoids. Scanning electron microscopy (SEM) illustrated the microstructure difference of four treatments, which might explain the relationships between antioxidant activities and the structures of phenolic compounds.

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Antioxidant Activities and Phenolic Composition of Apple Peel, Core and Flesh Extracts on Selected Apple Cultivars

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1103 ◽

2012 ◽

Vol 554-556 ◽

pp. 1103-1109 ◽

Cited By ~ 1

Author(s):

Gui Zhi Zhang ◽

Bao Ping Ji ◽

Gang Chen

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Total Phenolic ◽

Phenolic Antioxidants ◽

Antioxidant Power ◽

Phenolic Contents ◽

Apple Cultivars ◽

Apple Peels

Phenolic antioxidants have multiple benefits to human health. Polyphenols are responsible for the antioxidant activity in apples. Antioxidant activities were assessed using the ferric reducing/antioxidant power (FRAP) and 2,2-dipheny l-1-picrylhydrazyl (DPPH) radical scavenging assays in different cultivars and different parts of apples grown in China. The phenolic compounds and antioxidant activities differed significantly among the four apple cultivars. Guoguang had the highest phenolic concentration and antioxidant activity and Golden Delicious had the lowest. The peels had the highest total phenolic and flavonoid contents followed by the cores and flesh. Anthocyanins were detected only in red apple peels. Peel and core had greater antioxidant activities than apple flesh. FRAP values were inversely correlated with phenolic contents, whereas no clear relationship could be observed between DPPH values and phenolic contents. The higher levels of phenolic compounds and antioxidant activities of apple peels and cores than flesh may be of technological interest as a valuable source of antioxidants.

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EXTRACTION OPTIMIZATION OF THREE INDEPENDENT VARIABLES OF ANTIOXIDANTS FROM BASIL LEAVES USING RESPONSE SURFACE METHODOLOGY

INDIAN DRUGS ◽

10.53879/id.57.04.12244 ◽

2020 ◽

Vol 57 (04) ◽

pp. 20-28 ◽

Cited By ~ 1

Author(s):

Sulaiman M. Alnasser ◽

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Radical Scavenging ◽

Extraction Yield ◽

Extraction Time ◽

Total Phenolic ◽

Extraction Temperature ◽

Optimum Conditions ◽

Antioxidant Power ◽

Independent Variables

The current study reports the antioxidant activity of Ocimum basilicum. Central composite design (CCD) was used to study the effect of variables on the extraction using magnetic stirrer (MST). Three independent variables including temperature, extraction speed, and extraction time were studied that optimize particular responses of total phenolic content, ferric reducing antioxidant power (FRAP), and DPPH free radical scavenging activity. The effect of the extraction temperature on extraction process was investigated in the range from 26.3oC to 93.6oC, extraction time, from 1 to 30 h, and extraction speed, in the range from 263 to 936 rpm. The extraction yield was significantly (P < 0.05) affected by all the variables. Temperature and extraction speed were found to have a marked effect while the extraction time was found to have possible minor effects. Graphical optimization determined the optimum conditions for the extraction. The optimum condition predicted an extraction yield of 20.49g/100g at 75.33oC for five hours at 73 rpm. Optimum conditions were determined to obtain highest extraction yield. Results showed that water/seed ratio was the most significant parameter, followed by temperature and time. All quantitative modeling and response surface methodology recommended that extraction temperature and time were the most effective parameters of MST process. However, extraction time was found out to be an insignificant factor in MST extraction of antioxidant and total phenolic compounds of O. basilicum.

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Investigation of antioxidant activity and analysis of phenolic compounds of some Asteraceae plants by HPLC: A comparison between Methanol and Ethanol extracts

Current Nutraceuticals ◽

10.2174/2665978602666210713143401 ◽

2021 ◽

Vol 02 ◽

Author(s):

Donia Anvari ◽

Rashid Jamei

Keyword(s):

Phenolic Compounds ◽

Methanol Extract ◽

Extraction Procedure ◽

Radical Scavenging ◽

Sinapic Acid ◽

Total Phenolic ◽

Therapeutic Effects ◽

Antioxidant Power ◽

Antioxidant Agents ◽

Ethanol Extracts

Background: Medicinal and healing plants have been used in treating human diseases for centuries because of their therapeutic effects. They may assist in curing common ailments such as a multitude of skin problems, various disorders from muscle spasms to cuts and wounds. They can be used to relieve symptoms of different illnesses from a cold to some forms of arthritis or some allergies as well. The Asteraceae plant is a strong source of antimicrobial and antioxidant agents and this paper focuses on its specifications. Objectives: This study aimed to investigate the antioxidant potential and radical scavenging of different solvents (Methanol and Ethanol) of five species, i.e., Artemisia absinthium L., Arctium lappa L., Centaurea cyanus L., Silybum marianum L., and Echinops ritro L., belonging to the Asteraceae family. Methods: Methanol and ethanol extracts of the above plants were prepared. The obtained sections were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), chain-breaking activity (CBA), thiobarbituric acid (TBA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Also, Ferric reducing antioxidant power (FRAP), Nitric oxide (NO) radical scavenging, Hydrogen peroxide (H2O2) radical scavenging, and Superoxide (O2-) radical inhibition assay were measured. Phenolic compounds were determined and measured by high-performance liquid chromatography (HPLC) as well. Results: The collected and analyzed data showed that the highest values for the TPC, TFC, TBA, and DPPH were related to methanol extract of A. lappa L. Moreover, the maximum values for the CBA, H2O2, and O2- were observed in the Ethanol extract of E. ritro L., while methanol extract of E. ritro L. showed the highest amount of FRAP and NO. Eventually, the highest value for TAC was related to A. absintium L., and it was also realized that methanol compared to ethanol solvent was more successful in the extraction procedure. Conclusions: These findings suggest that A. lappa L. and E. ritro L. extracts can be considered excellent natural antioxidant agents. The type of solvent can affect the extraction of phenolic compounds. Sinapic acid, as the highest level of phenolic acid, was found in S. marianum L.

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Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey

Antibiotics ◽

10.3390/antibiotics10111365 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1365

Author(s):

Nurul Ainaa Farhanah Mat Ramlan ◽

Aina Syahirah Md Zin ◽

Nur Fatihah Safari ◽

Kim Wei Chan ◽

Norhasnida Zawawi

Keyword(s):

Heat Treatment ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Antibacterial Properties ◽

Antibacterial Activities ◽

Heat Treatments ◽

Stingless Bee ◽

Total Phenolic ◽

Antioxidant Power

In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health effects of honey. This study will determine the effect of heat treatment on Malaysian and Australian stingless bee honey (SBH) produced by the common bee species in both countries. Eighteen honey samples were subjected to heat at 45 °C, 55 °C and 65 °C for one hour and subsequently analysed for their total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and minimum inhibitory concentration (MIC). The results show that all samples had high TPC, TFC and antioxidant activities before the treatment. The heat treatments did not affect (p < 0.05) the TPC, TFC and antioxidant activities in most samples, but did inhibit the antibacterial activities consistently in most of the samples, regardless of the bee species and country of origin. This study also confirms a strong correlation between TPC and TFC with FRAP activities for the non-heated and heated honey samples (p < 0.05). Other heat-sensitive bioactive compounds in SBH should be measured to control the antibacterial properties present.

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

Botanica ◽

10.2478/botlit-2020-0007 ◽

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.

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Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace

Foods ◽

10.3390/foods11020174 ◽

2022 ◽

Vol 11 (2) ◽

pp. 174

Author(s):

Hefei Zhao ◽

Roberto J. Avena-Bustillos ◽

Selina C. Wang

Keyword(s):

Phenolic Compounds ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

The United States ◽

Total Phenolic ◽

Olive Pomace ◽

Antioxidant Power ◽

Practical Applications ◽

Crude Extracts

Olive pomace (OP) is a valuable food byproduct that contains natural phenolic compounds with health benefits related to their antioxidant activities. Few investigations have been conducted on OP from the United States while many studies on European OP have been reported. OP of Arbequina, the most common cultivar from California, was collected and extracted by water, 70% methanol and 70% ethanol, followed by purification using macroporous absorbing resin. Results showed that the extractable total phenolic content (TPC) was 36–43 mg gallic acid equivalents (GAE)/g in pitted, drum-dried defatted olive pomace (DOP), with major contributions from hydroxytyrosol, oleuropein, rutin, verbascoside, 4-hydroxyphenyl acetic acid, hydroxytyrosol-glucoside and tyrosol-glucoside. Macroporous resin purification increased TPC by 4.6 times the ethanol crude extracts of DOP, while removing 37.33% total sugar. The antioxidant activities increased 3.7 times Trolox equivalents (TrE) by DPPH and 4.7 times TrE by ferric reducing antioxidant power (FRAP) in the resin purified extracts compared to the ethanol crude extracts. This study provided a new understanding of the extraction of the bioactive compounds from OP which could lead to practical applications as natural antioxidants, preservatives and antimicrobials in clean-label foods in the US.

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Antioxidant activities and A549 lung adenocarcinomic cells against capacity from various extracts of Agrimonia pilosa Ledeb

Journal of Ayurvedic and Herbal Medicine ◽

10.31254/jahm.2018.4304 ◽

2018 ◽

Vol 4 (3) ◽

pp. 114-119

Author(s):

Quang Ung Le ◽

◽

Horng Liang Lay ◽

Ming Chang Wu ◽

◽

...

Keyword(s):

Phenolic Compounds ◽

High Performance ◽

Antioxidant Activities ◽

Radical Scavenging ◽

A549 Cells ◽

Total Phenolic ◽

Root Extract ◽

Inhibitory Capacity ◽

Ethanol Extracts

Agrimonia pilosa Ledeb (AL) has received considerable attention as a herbal medicine for its applications in ethnopharmacology with heath benefits. This study aimed to investigate antioxidant activities and A549 growth inhibitory capacity from its root extract (RE) and aerial parts extract (AE). The 50% ethanol extracts were used for the tests. The total polyphenol content and the antioxidant effects comprising ABTS+ and DPPH free radical scavenging activities were evaluated. Phenolic compounds in the extracts were isolated using high performance liquid chromatography (HPLC). Lactate dehydrogenase released in medium was also evaluated. Total phenolic and flavonoid content, and in vitro antioxidant potential of the RE were higher (p<0.01) than that of the AE. Two individual phenolic compounds consisting of 4-hydroxybenzoic acid and p-coumaric acid were firstly identified in both by HPLC. The RE exhibited higher A549 inhibitory capacity compared to the AE and activated the apoptotic proteins of bcl-2, bax, bad, caspase-3 and caspase-9 in A549. In conclusion, the AL extracts were more effective in antioxidant and A549 cells inhibitory capacity.

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Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Foods ◽

10.3390/foods9101410 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1410

Author(s):

Carla Graça ◽

Joana Mota ◽

Ana Lima ◽

Ricardo Boavida Ferreira ◽

Anabela Raymundo ◽

...

Keyword(s):

Phenolic Compounds ◽

Glycemic Index ◽

Radical Scavenging ◽

Reducing Power ◽

Total Phenolic ◽

Glycemic Response ◽

Gluten Free ◽

Antioxidant Power ◽

Bioactive Properties ◽

Anti Inflammatory

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

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Phenolic Compounds, Antioxidant Activities, and Inhibitory Effects on Digestive Enzymes of Different Cultivars of Okra (Abelmoschus esculentus)

Molecules ◽

10.3390/molecules25061276 ◽

2020 ◽

Vol 25 (6) ◽

pp. 1276

Author(s):

Ding-Tao Wu ◽

Xi-Rui Nie ◽

Dan-Dan Shen ◽

Hong-Yi Li ◽

Li Zhao ◽

...

Keyword(s):

Phenolic Compounds ◽

Digestive Enzymes ◽

High Performance ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Natural Antioxidants ◽

Inhibitory Effects ◽

Antioxidant Power ◽

Radical Scavenging Capacity ◽

Scavenging Capacity

In this study, the phenolic profiles and bioactivities of five representative cultivars of okra collected in China were investigated. Noticeable variations of phenolic compounds and their bioactivities were observed among these different cultivars of okra. The contents of total flavonoids (TFC) in “Shuiguo”, “Kalong 8”, “Kalong 3”, “Wufu”, and “Royal red” ranged from 1.75 to 3.39 mg RE/g DW, of which “Shuiguo” showed the highest TFC. Moreover, five individual phenolic compounds were found in okra by high performance liquid chromatography analysis, including isoquercitrin, protocatechuic acid, quercetin-3-O-gentiobioside, quercetin, and rutin, while isoquercitrin and quercetin-3-O-gentiobioside were detected as the main phenolic compounds in okra. Moreover, all tested okra exhibited significant antioxidant activities (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, 2,2’-azino-bis (3-ethylenzthiazoline-6-sulphonic acid) radical scavenging capacity, and ferric reducing antioxidant power) and inhibitory effects on digestive enzymes (lipase, α-glucosidase, and α-amylase). Indeed, “Shuiguo” exhibited much better antioxidant activities and inhibitory activities on digestive enzymes, which might be attributed to its high TFC. Results suggested that okra, especially “Shuiguo”, could be developed as natural antioxidants and inhibitors against hyperlipidemia and hyperglycemia in the fields of functional foods and pharmaceuticals, which could meet the increasing demand for high-quality okra with health-promoting properties in China.

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Phytochemicals and In-Vitro Antioxidant Activities of Aloe Vera Gel

Journal of Bangladesh Academy of Sciences ◽

10.3329/jbas.v44i1.48561 ◽

2020 ◽

Vol 44 (1) ◽

pp. 33-41

Author(s):

Md Nazim Uddin ◽

Subrata Chandra Roy ◽

Abdulla All Mamun ◽

Kanika Mitra ◽

Md Zahurul Haque ◽

...

Keyword(s):

Gallic Acid ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Aloe Vera ◽

The Other ◽

Total Phenolic ◽

Antioxidant Power ◽

Aloe Vera Gel ◽

Gallic Acid Equivalent

The phytochemicals (total phenolic, tannin, flavonoid, alkaloid, and saponin) contents in the Aloe vera gel derived from the leaf of Aloe vera (L.) Burm. f. (Synonym Aloe barbadensismiller) were extracted and their antioxidant capacity was studied by Ferric reducing antioxidant power assay (FRAP), by free radical-scavenging capability using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Three different solvents with three different polarities CH3OH, CH3OH: HCl, CH3CH3OH: H2O were used at v/v ratio of 100, 98:2, 70:30, respectively. The acidified methanol solvent extracted the highest amounts of phytochemicals including total phenolic (4.64 mg gallic acid equivalent/g), tannin (3.84 mg tannic acid equivalent/g), alkaloid (662 mg piperine equivalent/g), and saponin (353 mg diosgenin equivalents/g) compared to the other two solvents. Similarly, in the extract with acidified methanol solvent, high level of total antioxidant activity (about 12 mg gallic acid equivalent/g) and scavenging effects expressed as 50% inhibition concentrations (IC50) for DPPH and ABTS assay were determined to be about 61 μg/mL and 371 μg/mL, respectively, which are higher than those with the other two solvents. The gel extract could be used as a potent antioxidant in medicine and food industries. Journal of Bangladesh Academy of Sciences, Vol. 44, No. 1, 33-41, 2020

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