scholarly journals Investigation on Green Synthesis, Biocompatibility, and Antibacterial Activity of Silver Nanoparticles Prepared Using Cistus incanus

Materials ◽  
2021 ◽  
Vol 14 (17) ◽  
pp. 5028
Author(s):  
Wioletta Florkiewicz ◽  
Klaudia Pluta ◽  
Dagmara Malina ◽  
Karolina Rudnicka ◽  
Anna Żywicka ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Composition Analysis ◽  
Cistus Incanus

This paper describes the plant-mediated preparation of silver nanoparticles with aqueous extract and infusion of Cistus incanus leaves. To evaluate aqueous extract and infusion antioxidant capacity and total phenolic content the DPPH and Folin–Ciocalteau methods were utilized. The antioxidant capacity and total phenolic content of extract and infusion were equal to 85.97 ± 6.54 mg gallic acid equivalents per gram of dry weight.; 10.76 ± 0.59 mg/mL and 12.65 ± 1.04 mg gallic acid equivalents per gram of dry weight.; 3.10 ± 0.14 mg/mL, respectively. The formed nanoparticles displayed the characteristic absorption band in the 380–450 nm wavelength range. The average size of particles was in the 68.8–71.2 nm range. Morphology and phase composition analysis revealed the formation of spherical nanoparticles with a face-centred cubic structure. Immune compatibility tests of nanoparticles and plant extracts showed no activation of the THP1-XBlue™ monocyte. Cytotoxicity tests performed with L929 mice fibroblasts showed that nanoparticles should be utilized at a concentration of 16 ppm. The minimum inhibitory concentrations determined with the microdilution method for nanoparticles prepared with plant infusion for S. aureus and S. epidermidis were 2 ppm and 16 ppm, respectively.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

scholarly journals Variety and Year Impact on Phenolic Content of Arkansas-Grown Sweetpotato Leaves

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 371-371
Author(s):  
Josue Bolanos ◽  
Sun-Ok Lee ◽  
Luke Howard ◽  
Cindi Brownmiller ◽  
Shahidul Islam ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Chlorogenic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Statistical Significance ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Antioxidant Potential ◽  
Total Phenolic

Abstract Objectives Sweetpotato leaf (SPL) is a natural source of phenolic compounds with potential utility as an antioxidant. The study aimed to measure the impacts of the years on SPL total phenolic content and antioxidant capacity and to identify and quantify the individual phenolic compounds. Methods Sweetpotato leaves in 2018 (27 varieties) and 2019 (24 varieties) were grinded and lyophilized. Phenolic compounds were extracted with 70% ethanol from SPLs. Total phenolic content was determined by Folin-Ciocalteu method and antioxidant potential was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay. Five SPL samples with statistically highest antioxidant capacity were identified and quantified by HPLC. All statistical analyses were carried out by SAS software using ANOVA. Statistical significance was accepted at P &lt; 0.05. Results The average of total phenolic contents in 2018 SPL samples was 43 ± 13 mg gallic acid equivalent (GAE)/g dry weight (DW) SPL whereas in 2019, it was 53 ± 9 mg GAE/g dry weight SPL. Antioxidant capacity in 2018 was 110 ± 75 µmol Trolox equivalent (TE)/g dry weight SPL whereas in 2019, it was 132 ± 32 µmol TE/g dry weight SPL. SPL1 had the highest antioxidant potential, followed by SPL9, SPL3, SPL28, and SPL11 (P &lt; 0.05). The concentrations of major identified phenolics from the five SPL samples (#1, 9, 3, 28, and 11) in dry weight of SPL were: chlorogenic acid at 3.05 ± 0.35 mg/g, 5-monocaffeoylquinic acid (CQA) at 0.71 ± 0.06 mg chlorogenic acid equivalent (ChAE)/g, 4-CQA at 0.99 ± 0.07 mg ChAE/g, 3,4-diCQA at 1.22 ± 0.18 mg ChAE/g, 3,4,5-triCQA at 1.2 ± 0.18 mg ChAE/g, and 3,5-diCQA at 15.5 ± 4.05 mg ChAE/g. 3,5-diCQA, the predominant phenolic, was present in the highest amounts in SPL1. Conclusions The results showed that sweetpotato leaves collected in 2019 contained higher total phenolics and antioxidant capacity than the ones collected in 2018. Phenolic compounds have strong antioxidant activity in Arkansas-grown sweetpotato leaves. This study warrants further investigation of sweetpotato leaves to be utilized as an antioxidant. Funding Sources The work was supported by USDA-NIFA.

Comparison of total phenolic contents and antioxidant capacities in mint genotypes used as spices / Baharat olarak kullanılan nane genotiplerinin toplam fenolik içerikleri ve antioksidan kapasitelerinin karşılaştırılması

2015 ◽  
Vol 40 (6) ◽  
Author(s):  
Mahfuz Elmastaş ◽  
İsa Telci ◽  
Hüseyin Akşit ◽  
Ramazan Erenler
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Antioxidant Agents

AbstractObjective: Mint (Mentha spp.) genotypes used as spices are cultivated in Turkey and used for different purposes including herbal tea, spices, the cosmetics industry, and are used in folk medicine. While mint species have been used in traditional practices during humanity’s long history, there is limited research on the comparison of their antioxidant capacity and phenolic contents. This aim of the research is to compare antioxidant capacity and phenolic contents in mint clones to determine superior genotypes for herbal and spice usage and cultivation.Methods: Antioxidant capacity was evaluated by ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC). Total phenolic content in clones were determined by Folin-Ciocalteu method.Results: Maximum total phenolic content [28.27±3.95 μg gallic acid equivalent (GAE)/g dry weight (DW)] and FRAP activity 577.09±46.02 μmol Trolox equiv/g DW were obtained from Clone 13 (M. spicata), while M. piperita clones were higher for TEAC activity (800.02±1.10 μmol Trolox equiv/g DW). The results were first records for M. villoso nervata. FRAP and TEAC activities selected clones were correlated with total phenolic content (r=0.77; 0.73 respectively).Conclusion: According to the results, it can be suggested that Clone 13, Clone 5, (M. spicata) Clone 3 and Clone 8 (M. piperita) are more suitable for use as spice, herbal tea, and antioxidant agents. The clones must be selected for commercial cultivation by the grower and they can be used as spices and herbal teas.

scholarly journals Farklı Kurutma Uygulamalarının Armut Meyvesinin Bazı Kalite Özellikleri Üzerine Etkileri

2018 ◽  
Vol 6 (4) ◽  
pp. 479 ◽  
Author(s):  
Gökçen İzli
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Fresh Sample ◽  
Color Parameters ◽  
Hot Air ◽  
Drying Conditions

In this study; the effects of microwave-hot air combined drying method on color parameters, total phenolic content and antioxidant capacity of pear fruit cut as cubes and rings were determined. In experiments using a laboratory microwave-hot air oven have been performed with two different microwave powers (90W and 160W) and three different drying temperatures (55, 65 ve 75C). The color values of the samples obtained from all drying conditions were found to be in statistically significant different. A decrease in L* (brightness) values and an increase in a* (greenness(-)/redness(+)) values of pear samples were observed with an increasing microwave power and drying temperature. The closest values to the color parameters of fresh pears (∆e=9.90) were obtained from the ring-shaped samples, dried by 160W-55C application. While the highest total phenolic content (164.75 mg GA/100g of dry weight) were determined in the ring-cut form samples dried by 160W-65C, the highest antioxidant capacity was determined in the fresh sample (5.13 µmol troloks/g of dry weight). It was determined that the drying parameters and the cut types immediately affected the quality of the product. Especially, the better color values and total phenolic content results were obtained from the ring-shaped dried pear samples.

scholarly journals Penetapan Kadar Fenolik Total Ekstrak Kacang Panjang (Vigna unguiculata) dengan Metode Spektrofotometri UV-Visible

2021 ◽  
Vol 2 (1) ◽  
pp. 102
Author(s):  
Lalu Aang Robby Dewantara ◽  
Agus Dwi Ananto ◽  
Yayuk Andayani
Keyword(s):  
Gallic Acid ◽  
Aqueous Extract ◽  
Vigna Unguiculata ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Uv Visible ◽  
Gallic Acid Equivalent

ABSTRAKKacang panjang (Vigna unguiculata) merupakan salah satu tanaman yang berpotensi sebagai antioksidan karena mengandung metabolit sekunder hampir di seluruh bagian tanamannya, seperti pada daging buahnya. Penelitian ini bertujuan untuk menentukan kadar fenolik total ekstrak etanol dan ekstrak air daging buah kacang panjang dengan metode spektrofotometri UV-Visible. Sampel daging buah kacang panjang dimaserasi menggunakan dua pelarut berbeda, yaitu pelarut etanol 96% dan pelarut air. Analisis kadar fenolik total dilakukan dengan metode spektrofotometri UV-Visible. Kadar fenolik total dinyatakan dalam gallic acid equivalent (GAE). Hasil analisis menunjukkan bahwa kadar fenolik total ekstrak etanol kacang panjang sebesar 40,4173 ± 4.2303 mg GAE/g dan kadar fenolik total ekstrak air kacang panjang sebesar 60.6062 ± 2,8533 mg GAE/g. Ekstrak etanol dan ekstrak air dari daging buah kacang panjang berpotensi sebagai antioksidan dilihat dari parameter kadar fenolik totalnya. Berdasarkan hasil penelitian, diperoleh bahwa kadar fenolik total ekstrak air lebih tinggi dibandingkan ekstrak etanol daging buah kacang panjang. Kata kunci : Kacang panjang (Vigna unguiculata); Spektrofotometri UV-Visible; Kadar fenolik total.ABSTRACTCowpea (Vigna unguiculata) is one of the vegetables that have antioxidant potential due to it contains some secondary metabolites that scattered on every part of the Cowpea, such as the pod coat. The aimed of this study was to determine total phenolic content of Cowpea pod coat ethanolic extract and aqueous extract using UV-Vis spectrophotometry method. Cowpea pod coats were macerated using two different solvents, ethanol 96%, and aqueous.  Total phenolic content was showed as gallic acid equivalent (GAE). The analysis results showed that total phenolic content of ethanol extract of cowpea was 40,41732 ± 4.2303 mg GAE/g and total phenolic content of aqueous extract of cowpea was 60.6062 ± 2,8533 mg GAE/g. The ethanolic extract and aqueous extract of cowpea pod coat have antioxidant potential in terms of total phenolic content parameter. Based on the research, the total phenolic content of cowpea pod aqueous extract higher than cowpea pod coat ethanolic extract.Keywords : Cowpea (Vigna unguiculata); Spectrophotometric UV-Visible; Total phenolic content.

scholarly journals SPECTROPHOTOMETRIC DETERMINATION OF TOTAL PHENOLIC CONTENT FOR STANDARDIZATION OF VARIOUS PHYLLANTHUS SPECIES

2019 ◽  
pp. 297-301
Author(s):  
Rakhi Khabiya
Keyword(s):  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
New Drugs ◽  
Total Phenolic ◽  
Similar Species ◽  
Alcoholic Extract

Objective: This study aims at comparison of total phenolic content of ethanolic extract of various species of Phyllanthus available in Gujarat state by spectrophotometric method. Methods : The total phenolic content was determined quantitatively using the Folin Ciocalteu reagent, with Gallic acid as standard. Results: The total phenolic content in methanolic extract of various Phyllanthus species  ranged from 41.801 to 87.542 mg/g of dry weight of extract, expressed as gallic acid equivalents. Phyllanthus urinaria was found to have highest phenolic content and Phyllanthus acidus  was found to have lowest phenolic content . Conclusion: The total phenolic content will be helpful for developing new drugs and standardizing the various Phyllanthus species particularly morphological similar species. The presence of a high total phenolic content shows that the alcoholic extract of Phyllanthus may possess antioxidant properties, which could lead to a new field of research in the future.

scholarly journals Evaluation of the Antioxidant Capacity of the Various Extracts of Dracocephalum apolychaetum

2015 ◽  
Vol 9 (5) ◽  
pp. 31-34
Author(s):  
Mojtaba Khodami ◽  
Neda Mohamadi ◽  
Mehran Goodarzi
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Maximum Level ◽  
Natural Antioxidants ◽  
Antioxidant Effect ◽  
Total Phenolic ◽  
Dpph Method ◽  
Ic50 Values

The purpose of this study was to evaluate the antioxidant effect, total phenolic content of the ethanol, methanol and aqueous extract Dracocephalum polychaetum in flowering stage. The total phenolic content of the plant was measured colorimetrically. Antioxidant capacity of the plant extract was evaluated by DPPH method. In the present study, the highest antioxidant effect was to the extract of methanol, ethanol and aqueous, respectively. IC50 values in extracts of ethanol, methanol and water were respectively 11.89, 8.07 and 24.04. This value was obtained 0.86 μg /ml for BHT. The maximum level of phenol was to methanol, ethanol and aqueous extract respectively. Positive correlation was seen between the value of phenol and antioxidant capacity. The results show the various extracts of D. polychaetum have an antioxidant effect and could be considered as a potential source of natural antioxidants for the treatment of some diseases.DOI: http://dx.doi.org/10.3126/ijls.v9i5.12688

scholarly journals Total Phenolic and Antioxidant Capacity of Acetone Extract of Tristaniopsis merguensis Leaves

2019 ◽  
Vol 1 (1) ◽  
pp. 10-13
Author(s):  
Occa Roanisca ◽  
Robby Gus Mahardika ◽  
Fajar Indah Puspita Sari
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Extract Yield ◽  
Ic50 Value ◽  
Dpph Method

The purpose of this study was to determine the total phenolic and antioxidant capacity of Tristaniopsis merguensis leaf acetone extract. In this study extraction using the maceration method for 3 days with a ratio of dry leaves and solvents of 1: 10 (w / v). Analysis of total polyphenols in this study was carried out using the Follin-Ciocalteu method. Total polyphenols were measured based on gallic acid standards. The antioxidant capacity is calculated based on the DPPH method. The results of this study, obtained extract yield of 9.34%. The total phenolic content of the Tristaniopsis merguensis leaf acetone extract was 215.22 mg GAE / g DW. While the antioxidant capacity of the acetone extract has an IC50 value of 22,1454 µg / mL.

scholarly journals Antioxidant capacity and total phenolic content of air-dried cape gooseberry (Physalis peruviana L.) at different ripeness stages

2014 ◽  
Vol 32 (2) ◽  
pp. 232-237 ◽  
Author(s):  
Carlos Eduardo Narváez-Cuenca ◽  
Ángela Mateus-Gómez ◽  
Luz Patricia Restrepo-Sánchez
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Fresh Fruit ◽  
Total Phenolic ◽  
Air Drying ◽  
Reducing Ability ◽  
Dried Fruit ◽  
Cape Gooseberry

Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content (TPC) and antioxidant capacity (AOC) of cape gooseberry fruit was evaluated at three ripeness stages. The AOC was evaluated with 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) (ABTS ), ferric reducing ability of plasma (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and b-carotene-linoleate assays. The TPC and AOC increased in the fresh fruit as the ripeness stage increased. The TPC increased from 401.8±19.8 to 569.3±22.3 mg GA E/100 g dry weight (DW). The AOC values obtained with ABTS in the fresh fruit (ranging from 79.4±4.5 to 132.7±12.9 mmol trolox/g fruit DW) were comparable to those obtained with FRAP (ranging from 82.9±16.3 to 153.9±31.7 mmol trolox/g fruit DW). The values assessed with DPPH ranged from 21.0±3.2 to 34.1±5.1 mmol trolox/g fruit DW. The b-carotene-linoleate assay gave values ranging from 5.8±1.1 to 12.7±2.0 mmol a-tocoferol/g fruit DW. Air-drying the cape gooseberry fruit had a small influence on the TPC. The air-dried fruit had AOC values ranging from 27 to 164% of the value of the fresh fruit. While the ABTS assay produced higher values in the air-dried fruit than in the fresh fruit, the FRAP, DPPH, and b-carotene-linoleate assays resulted in lower values in the air-dried fruit.

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