Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the phenolic and flavonoid contents as well as on the antioxidant activity was assessed. Results showed that the phenolic composition and antioxidant activity of the extracts were strongly affected by solvents. Subsequently, the antioxidant potential of the most promising extracts (water, methanol, acidic acetone, and acetone–water) against four model food systems were evaluated. The acidic acetone extract had the highest antioxidant activity (70.3 ± 5.3%) in the β-carotene-linoleic acid system, followed by the acetone–water extract (62.1 ± 4.9%). Both extracts significantly prevented the lipid oxidation in sunflower oil and cooked comminuted pork; the inhibition activity at the end of storage period was 36.7–50.5% and 17.4–24.8%, respectively. A reduction of 49.5–54.8% in the formation of dienes in the oil-in-water emulsion was also found. The inhibitory effect of methanolic and aqueous extracts was significantly lower. Qualitative and quantitative variations in extracts are responsible for this antioxidant behavior in food systems. Gallic acid, myrecetin, rutin, and catechin are the main components of the extracts while myricetin and quercetin play an essential role in the antioxidant activity, according to the biochromatograms.

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Effects of Silver Fir (Abies alba Mill.) Needle Extract Produced via Hydrodynamic Cavitation on Seed Germination

Plants ◽

10.3390/plants10071399 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1399

Author(s):

Francesca Ugolini ◽

Alfonso Crisci ◽

Lorenzo Albanese ◽

Gabriele Cencetti ◽

Anita Maienza ◽

...

Keyword(s):

Water Extract ◽

Abies Alba ◽

Inhibitory Effect ◽

Hydrodynamic Cavitation ◽

Silver Fir ◽

Distilled Water ◽

Water Emulsion ◽

Radicle Elongation ◽

Oil In Water ◽

Oil In Water Emulsion

This paper describes the antigerminant capacity of water extracts of silver fir needles created by means of hydrodynamic cavitation processes. Fir needles (2 kg fresh weight) collected in the winter were blended and crushed in ice, poured in water only (120 L) and processed in a controlled hydrodynamic cavitation device based on a fixed Venturi-shaped reactor. The A. alba water extract (AWE), comprising an oil-in-water emulsion of silver fir needles’ essential oil (100% AWE), was diluted in distilled water to 75% and 50% AWE, and all aqueous solutions were tested as antigerminant against four weeds and four horticultural species and compared to control (distilled water). This study shows the effective inhibitory effect of pure AWE on germination, which mainly contains limonene (15.99 ng/mL) and α-pinene (11.87 ng/mL). Seeds showed delayed germination and inhibition but also a reduction in radicle elongation in AWE treatments as compared to control. This combined effect was particularly evident in three weeds (C. canadensis, C. album and A. retrofllexus) while horticultural species showed mainly effects on the radicle elongation as found in L. sativa, P. crispum and S. lycospermum, which showed on average 58%, 32% and 28%, respectively, shorter radicles than in the control. P. sativum was not affected by AWE, thus raising the hypothesis that seed characteristics and nutrition reserve might play a role in the resistance to terpenes inhibitory effect.

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Antioxidant potential and antimicrobial efficacy of seaweed (Himanthalia elongata) extract in model food systems

Journal of Applied Phycology ◽

10.1007/s10811-013-0215-0 ◽

2013 ◽

Vol 26 (4) ◽

pp. 1823-1831 ◽

Cited By ~ 22

Author(s):

Sabrina Cox ◽

Grace Hamilton Turley ◽

Gaurav Rajauria ◽

Nissreen Abu-Ghannam ◽

Amit Kumar Jaiswal

Keyword(s):

Food Systems ◽

Antioxidant Potential ◽

Antimicrobial Efficacy ◽

Himanthalia Elongata ◽

Model Food

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Effect of Tocopherols Present in Soybean Oil on the Antioxidant Activity of Peppermint Extract During Autoxidation of Oil-in-Water Emulsion

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2018.34.2.172 ◽

2018 ◽

Vol 34 (2) ◽

pp. 172-177 ◽

Cited By ~ 2

Author(s):

Eunok Choe ◽

Jihee Kim

Keyword(s):

Antioxidant Activity ◽

Soybean Oil ◽

Water Emulsion ◽

Oil In Water ◽

Peppermint Extract ◽

Oil In Water Emulsion

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Antifungal and antioxidant activities of mature leaves of Myrcia splendens (Sw.) DC.

Brazilian Journal of Biology ◽

10.1590/1519-6984.179829 ◽

2019 ◽

Vol 79 (1) ◽

pp. 127-132

Author(s):

F. C. Pontes ◽

V. C. P. Abdalla ◽

M. Imatomi ◽

L. F. G. Fuentes ◽

S. C. J. Gualtieri

Keyword(s):

Antioxidant Activity ◽

Mycelial Growth ◽

Antioxidant Activities ◽

Pathogenic Fungus ◽

Radical Scavenging ◽

Inhibitory Effect ◽

Antioxidant Potential ◽

Economic Losses ◽

Mature Leaves ◽

Cosmetic Industry

Abstract In recent years, natural products with antifungal and antioxidant activities are being increasingly researched for a more sustainable alternative to the chemicals currently used for the same purpose. The plant pathogenic fungus Alternaria alternata is a causative agent of diseases in citrus, leading to huge economic losses. Antioxidants are important for the production of medicines for various diseases that may be related to the presence of free radicals, such as cancer, and in the cosmetic industry as an anti-aging agent and the food industry as preservatives. This study evaluated the antifungal and antioxidant potential of extracts of mature leaves of Myrcia splendens, a tree species that occurs in the Brazilian Cerrado. The antioxidant potential was analyzed by an assay of 1,1-diphenyl-2-picrylhydrazyl radical-scavenging method, and the antifungal activity was assessed through the evaluation of mycelial growth. Majority of the extracts exhibited a strong antioxidant activity, especially the acetonic extract (4A). The antioxidant activity may be related to the presence of phenolic compounds. However, the extracts showed no inhibitory activity of mycelial growth of the fungus tested, with the exception of dichloromethanic extract (2B), which had an inhibitory effect (10.2%) at the end of testing.

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Antioxidant Potential and Peroxidative State of `Golden Smoothee' Apples Treated with 1-Methylcyclopropene

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.131.1.104 ◽

2006 ◽

Vol 131 (1) ◽

pp. 104-109 ◽

Cited By ~ 47

Author(s):

Rosa Vilaplana ◽

M. Carme Valentines ◽

Peter Toivonen ◽

Christian Larrigaudière

Keyword(s):

Oxidative Stress ◽

Hydrogen Peroxide ◽

Antioxidant Activity ◽

Storage Period ◽

Antioxidant Potential ◽

Total Antioxidant Activity ◽

Pulp Tissue ◽

Antioxidant Metabolism ◽

Beneficial Effects ◽

Total Antioxidant

In order to determine the effects that 1-methylcyclopropene (1-MCP) may have on antioxidant metabolism during cold storage, apples (Malus ×domestica Borkh. cv. Golden Smoothee) were treated with 625 nL·L−1 1-MCP immediately after harvest and stored in air for 3 months. Differences in total antioxidant activity and ascorbate levels were determined during storage and related to the activity of the antioxidant enzymes superoxide dismutase [SOD (EC 1.15.1.1)], catalase [CAT (EC 1.11.1.6)], and peroxidase [POX (EC 1.11.1.7)] in pulp. The level of oxidative stress in the pulp tissue was also established by determining changes in levels of hydrogen peroxide and in the content of peroxidative markers during storage. Controls and 1-MCP-treated fruit exhibited similar changes in total antioxidant activity and ascorbate levels. However, significant differences in oxidative stress levels were found between treated and untreated fruit. 1-MCP-treated fruit exhibited lower levels of hydrogen peroxide and significantly lower levels in peroxidative markers, especially at the end of the storage period. In line with this last result, 1-MCP-treated fruit also exhibited greater enzymatic antioxidant potential and, more specifically, a higher level of POX activity. Collectively, these results showed that 1-MCP did not detrimentally affect the antioxidant potential of the fruit and provided evidence to support the hypothesis that the beneficial effects of 1-MCP on ripening are not exclusively limited to its effect on ethylene, but also include direct effects on peroxidation and POX enzyme activity.

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Computational Analysis and Synthesis of Syringic Acid Derivatives as Xanthine Oxidase Inhibitors

Medicinal Chemistry ◽

10.2174/1573406415666191004134346 ◽

2020 ◽

Vol 16 (5) ◽

pp. 643-653 ◽

Cited By ~ 1

Author(s):

Neelam Malik ◽

Anurag Khatkar ◽

Priyanka Dhiman

Keyword(s):

Antioxidant Activity ◽

Uric Acid ◽

Molecular Docking ◽

Xanthine Oxidase ◽

Kinetic Studies ◽

Inhibitory Effect ◽

Syringic Acid ◽

Antioxidant Potential ◽

Xanthine Oxidase Inhibitors ◽

Analysis And Synthesis

Background: Xanthine oxidase (XO; EC 1.17.3.2) has been considered as a potent drug target for the cure and management of pathological conditions prevailing due to high levels of uric acid in the bloodstream. The role of xanthine oxidase has been well established in the generation of hyperuricemia and gout due to its important role in catalytic oxidative hydroxylation of hypoxanthine to xanthine and further catalyses of xanthine to generate uric acid. In this research, syringic acid, a bioactive phenolic acid was explored to determine the capability of itself and its derivatives to inhibit xanthine oxidase. Objective: The study aimed to develop new xanthine oxidase inhibitors from natural constituents along with the antioxidant potential. Methods: In this report, we designed and synthesized syringic acid derivatives hybridized with alcohol and amines to form ester and amide linkage with the help of molecular docking. The synthesized compounds were evaluated for their antioxidant and xanthine oxidase inhibitory potential. Results: Results of the study revealed that SY3 produces very good xanthine oxidase inhibitory activity. All the compounds showed very good antioxidant activity. The enzyme kinetic studies performed on syringic acid derivatives showed a potential inhibitory effect on XO ability in a competitive manner with IC50 value ranging from 07.18μM-15.60μM and SY3 was revealed as the most active derivative. Molecular simulation revealed that new syringic acid derivatives interacted with the amino acid residues SER1080, PHE798, GLN1194, ARG912, GLN 767, ALA1078 and MET1038 positioned inside the binding site of XO. Results of antioxidant activity revealed that all the derivatives showed very good antioxidant potential. Conclusion: Molecular docking proved to be an effective and selective tool in the design of new syringic acid derivatives .This hybridization of two natural constituents could lead to desirable xanthine oxidase inhibitors with improved activity.

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