scholarly journals Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2216 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Qing Liu ◽  
Xiao-Yu Xu ◽  
Shi-Yu Cao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power

The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.

Quality characteristics of wheat flour dough and bread containing grape pomace flour

2017 ◽  
Vol 24 (3) ◽  
pp. 251-263 ◽  
Author(s):  
Monika Šporin ◽  
Martina Avbelj ◽  
Boris Kovač ◽  
Sonja Smole Možina
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Grape Pomace ◽  
Sensory Profile ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.

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 Ginsenoside and phenolic compounds in hydromethanolic extracts of American ginseng cell cultures and their antioxidant properties

2019 ◽  
Vol 88 (4) ◽  
Author(s):  
Ewa Kochan ◽  
Grażyna Szymańska ◽  
Izabela Grzegorczy-Karolak ◽  
Piotr Szymczyk ◽  
Monika Sienkiewicz
Keyword(s):  
Antioxidant Activity ◽  
Suspension Culture ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
American Ginseng ◽  
Total Phenolic ◽  
Panax Quinquefolium ◽  
Callus Line ◽  
Antioxidant Power

The present study was performed to investigate the antioxidant properties of callus and suspension culture extracts of <em>Panax quinquefolium</em> (American ginseng). The ginsenoside content and the total phenolic content (TPC) in these cultures were also examined. The total amount of the nine studied saponins was found to be 2.08, 1.69, and 0.202 mg g<sup>−1</sup> dry weight in red callus line (RCL), green callus line (GCL), and suspension cultures, respectively, by HPLC analysis. The TPC was estimated using the Folin–Ciocalteu method. The TPC of the suspension culture extracts was approximately 36.7% and 17.6% higher than that of the RCL and GCL, respectively. The antioxidant activity of the extracts was evaluated using the in vitro ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] and FRAP (ferric reducing antioxidant power) assays; the methanolic <em>P. quinquefolium</em> suspension culture extracts demonstrated stronger antioxidant activity than that of the callus cultures.

scholarly journals Phenolic Composition and Antioxidant Activities of Soybean (Glycine max (L.) Merr.) Plant during Growth Cycle

Agronomy ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 153 ◽  
Author(s):  
Pier Peiretti ◽  
Magdalena Karamać ◽  
Michał Janiak ◽  
Erica Longato ◽  
Giorgia Meineri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Growth Stage ◽  
Antiradical Activity ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Soybean Plant ◽  
Phenolic Composition ◽  
Antioxidant Power

It is important to identify the growth stage at which the plant has the maximum antioxidant properties for the production of bioactive compounds from crops or agricultural by-products or for forage as a possible source of antioxidants in livestock. Therefore, we investigated the phenolic composition and antioxidant capacity of the aerial part of soybean at seven stages classified as vegetative stages (V5 and V6) and reproductive stages (R1, R2, R3, R4, and R5). Aqueous-methanol extracts were evaluated for their total phenolic content (TPC), ferric-reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), antioxidant activity as determined by photochemiluminescence assay (PCL-ACL), Fe2+ chelating ability, and antiradical activity against DPPH•. The extracts with the highest TPC content were obtained at stages V6 and R5. The phenolic compounds profile, as determined by DAD-HPLC, was characterized by 19 compounds, that differed significantly by growth stage (p < 0.05). Antioxidant tests showed significant differences among stages (p < 0.05). The lowest TEAC value was found for the R2 stage and the highest values for the R3 and R1 stages. FRAP values ranged from 623 to 780 μmol Fe2+/g extract. PCL-ACL values ranged from 516 to 560 μmol Trolox eq./g extract; Fe2+ chelation ability ranged from 36.5 to 51.7%. The highest antiradical activity against DPPH• was found in the extract from the V5 stage, which had the lowest EC50 value. The extracts of soybean plant can be used in pharmacy for the production of nutraceuticals by virtue of their good antioxidant activity and content of flavonols and other bioactive constituents.

scholarly journals Antioxidant Potential of a Polyherbal Antimalarial as an Indicator of Its Therapeutic Value

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Protus Arrey Tarkang ◽  
Achille Parfait Nwachiban Atchan ◽  
Jules-Roger Kuiate ◽  
Faith Apoelot Okalebo ◽  
Anastasia Nkatha Guantai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Carbon Tetrachloride ◽  
Mangifera Indica ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Significant Difference

Nefangis a polyherbal product composed ofMangifera indica(bark and leaf),Psidium guajava, Carica papaya, Cymbopogon citratus, Citrus sinensis, and Ocimum gratissimum(leaves), used for the treatment of malaria. Compounds with antioxidant activity are believed to modulate plasmodial infection. Antioxidant activity of the constituent aqueous plants extracts,in vitro, was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) methods and,in vivo,Nefang(100 and 500 mg kg−1) activity was evaluated in carbon tetrachloride-induced oxidative stressed Wistar rats. Superoxide dismutase, catalase activities, and lipid peroxidation by the malondialdehyde and total proteins assays were carried out.P. guajava, M. indicaleaf, and bark extracts had the highest antioxidant properties in all three assays, with no statistically significant difference. Rats treated with the carbon tetrachloride had a statistically significant decrease in levels of triglycerides, superoxide dismutase, and catalase (P<0.05) and increase in malondialdehyde activity, total protein levels, and liver and renal function markers, whereas rats treated withNefangshowed increased levels in the former and dose-dependent decrease towards normal levels in the later. These results reveal the constituent plants ofNefangthat contribute to itsin vivoantioxidant potential. This activity is a good indication of the therapeutic potential ofNefang.

scholarly journals Impact of Plant Origin on Eurasian Propolis on Phenolic Profile and Classical Antioxidant Activity

Biomolecules ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 68
Author(s):  
Piotr Okińczyc ◽  
Jarosław Widelski ◽  
Jakub Szperlik ◽  
Magdalena Żuk ◽  
Tomasz Mroczek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Array Detector ◽  
Phenolic Profile ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Marker Compounds ◽  
Electron Donation

Propolis is a bee product with known medical properties, including antioxidant activity. The scope of the study is profiling 19 different Eurasian propolis samples (mostly from Russia and Kazakhstan, Kyrgyzstan, Poland, Ukraine, and Slovakia). Profiles of propolises were investigated by ultra-high-performance liquid chromatography–diode array detector–mass spectrometry (UPLC-DAD-MS). Classical antioxidant properties, which are based on electron donation mechanism, were assessed by DPPH, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays. Total phenolic and flavonoid contents were also evaluated by colorimetric tests. Most of the samples exhibited significant content of polyphenols (from 30.28 to 145.24 mg GAE/g of propolis) and flavonoids (from 10.45 to 82.71 mg GAE/g of propolis). Most of the propolis samples exhibited potent antiradical (DPPH test—from 8.83 to 64.47 mg GAE/g of propolis) and reducing activity (FRAP test—from 0.08 to 1.17 mmol Fe2+/g of propolis). Based on the occurrence of marker compounds, propolis samples were classified as poplar, aspen–birch, aspen–poplar, and aspen–birch–poplar type. Main markers present in propolis of poplar (e.g., chrysin, pinocembrin, galangin, and 3-O-acetyl-pinobanksin), birch (ermanin and acacetin) and aspen (2-acetyl-1,3-di-p-coumaroylglycerol) origin were used. DPPH, FRAP, and ORAC tests results were correlated with flavonoids, total polyphenols, or the polyphenols other than flavonoids content. In term of activity, poplar propolis type was variable, while aspen–birch–poplar type usually exhibited high DPPH and FRAP activity.

scholarly journals Bioactive compounds and quality characteristics of five apples cultivars

2015 ◽  
Vol 45 (11) ◽  
pp. 1972-1979 ◽  
Author(s):  
Moises Zucoloto ◽  
Kang-Mo Ku ◽  
Mosbah M. Kushad ◽  
Jamal Sawwan
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Quality Characteristics ◽  
Total Phenolic ◽  
Liquid Chromatograph ◽  
Antioxidant Power

The aim of this study was to evaluate bioactive compounds in five apple cultivars and to analyze correlation of their quality characteristics with concentration of bioactive compounds. Phenolic compounds measurements were made in a spectrophotometer compared to a standard curve of gallic acid and expressed as gallic acid equivalent (GAE) per 100g of dry weight. Sugar and organics acids in five cultivars were quantified using high-performance liquid chromatograph (HPLC). Antioxidant activities were evaluated using three complementary tests 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS). 'GoldRush' had the highest total phenolic compared to the other four cultivars. Additionally, 'GoldRush' had slightly higher, DPPH activity followed by 'Crimson Crisp' and 'Wine Crisp'. 'GoldRush' and 'Crimson Crisp' cultivars also have higher antioxidant capacity based on the ABTS and FRAP methods. The antioxidant capacity was significantly correlated with total polyphenols present in the different cultivars, while organic acids and fruit color showed slightly significant correlation to total phenols

Application of Electron Paramagnetic Resonance Spectroscopy for Investigating Antioxidant Activity of Selected Herbs

2015 ◽  
Vol 98 (4) ◽  
pp. 862-865 ◽  
Author(s):  
Mariola Bartoszek ◽  
Justyna Polak
Keyword(s):  
Antioxidant Activity ◽  
Electron Paramagnetic Resonance ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Paramagnetic Resonance ◽  
Electron Paramagnetic

Abstract Antioxidant properties of selected herbs were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical 1,1-diphenyl-2-picrylhydrazyl with antioxidants found in herbal samples. Moreover, the total phenolic content (TPC) was measured using UV-Vis spectroscopy. The values of trolox equivalent antioxidant capacity were in the range of 10.95 to 505.95 μmol Trolox/1 g of dry weight of sample. TPC values were in the range of 3.38 to 63.13 mg of gallic acid/1 g of dry weight. The results showed that all of the investigated herbs exhibit antioxidant properties. A positive and significant correlation between antioxidant activity and total phenolic content was observed. The studied herbs could be a good source of natural antioxidants.

Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

2020 ◽  
Vol 17 ◽  
Author(s):  
Hadi Shariati ◽  
Mohammad Hassanpour ◽  
Gholamreza Sharifzadeh ◽  
Asghar Zarban ◽  
Saeed Samarghandian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Pine Bark ◽  
Male Rats ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Aqueous Extracts ◽  
Antioxidant Power ◽  
Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

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.

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