scholarly journals Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 51 ◽  
Author(s):  
Zhongxi Li ◽  
Jing Teng ◽  
Yilu Lyu ◽  
Xiaoqian Hu ◽  
Yueliang Zhao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Apple Juice ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Chemical Models ◽  
Phenolic And Flavonoid

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.

Essential Oil and Hydrosol Extract Chemical Composition, Phytochemicals of Algerian Rhus pentaphylla Desf. and its Antioxidant Activity

2020 ◽  
Vol 16 (5) ◽  
pp. 627-638
Author(s):  
Nassima Benmansour ◽  
Asma Allal ◽  
Chaouki Selles ◽  
Boufeldja Tabti ◽  
Alain Muselli
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Chemical Compositions ◽  
Antioxidant Power ◽  
Promising Source

Background: Rhus pentaphylla Desf. (Anacardiaceae) widely grown in Algeria, is an underutilized plant and remains poorly studied. To investigate for the first time, the chemical composition profile of essential oil and hydrosol extract; besides Total Phenolic (TPC), Flavonoid (TFC) and Condensed Tannins Contents (CTC) of fruits, leaves and roots, the fatty acid composition was assessed. The radical scavenging activity of R. pentaphylla extracts was then evaluated. Methods: Essential oil and hydrosol extract were isolated respectively by hydrodistillation and liquidliquid- extraction from the aerial parts of R. pentaphylla. The antioxidant activity was evaluated using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). Chemical compositions of various extracts were investigated using Gas Chromatography (GC) and GC-Mass Spectrometry (GC-MS). Results: The results of GC and GC-MS analysis revealed 83 components in essential oil and 75 components in hydrosol extract representing respectively 96.9% and 92.5% of the total extract composition. The main constituents were hexadecanoic acid (31.5%) followed by spathulenol (14.9%) in the oil while the higher amount present in the hydrosol extract was of spathulenol (14.2%). Otherwise, 13 and 18 fatty acids were identified in roots and fruits respectively. The highest levels of TPC and CTC were found in roots extracts while the highest quantity of TFC has been recorded in the leaves extract. Besides, hydrosol extract was able to scavenge DPPH and FRAP free radicals more efficiently than essential oil. Conclusion: R. pentaphylla contains bioactive substances that could be used as a new promising source of antioxidant compounds in different applications.

scholarly journals Free radical scavenging activity, total phenolic and flavonoid contents of mulberry (Morus spp. L., Moraceae) extracts

2012 ◽  
Vol 66 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Marija Radojkovic ◽  
Zoran Zekovic ◽  
Senka Vidovic ◽  
Drago Kocar ◽  
Pavle Maskovic
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Phenolic Components ◽  
Dpph Method ◽  
Morus Spp ◽  
Phenolic And Flavonoid

Mulberry (Morus spp. L., Moraceae) fruits, leaves, bark and branch have been used in traditional medicine as diuretic, hypoglycemic and hypotensive. The mechanism of their effects is correlated with the content of active components. Objective of this work was to evaluate and compare antioxidant properties of different extracts of two Morus species growing in Serbia: Morus alba L. (white mulberry) and Morus nigra L. (black mulberry). Potential antioxidant activity, content of antioxidant compounds (phenolics and flavonoids) and radical scavenging capacity, tested by DPPH method, were evaluated. The phenolic and flavonoid composition of different Morus extracts was determined by the HPLC method. The extracts prepared from fruits, leaves and roots of M. alba and M. nigra exhibited different characteristics. The highest extraction yield was achieved by M. alba leaves extraction (23.40%). M. nigra roots extract shown the highest total phenolics (186.30 mg CAE/g), while highest total flavonoids content (67.37 mg RE/g) was determined for M. nigra leaves extracts. In addition, black mulberry leaves extracts with the highest antioxidant activity had the highest phenolic acids contents. The dominant phenolic components in the samples were rutin and chlorogenic acid. All investigated mulberry dry extracts shown high content of phenolic compounds and significant antioxidant activity. This work contributes to knowledge of the antioxidant properties of Morus species. The obtained results may be useful in the evaluation of new dietary supplements and food products.

scholarly journals Antioxidant activity and total phenolic and flavonoid contents of Salvia amplexicaulis Lam. extracts

2014 ◽  
Vol 66 (1) ◽  
pp. 307-316 ◽  
Author(s):  
Ana Alimpic ◽  
Mariana Oaldje ◽  
V. Matevski ◽  
P.D. Marin ◽  
Sonja Duletic-Lausevic
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Methanol Extracts ◽  
Whole Plant ◽  
Phenolic And Flavonoid

This study was designed to examine the in vitro antioxidant DPPH free radical-scavenging activity, and the total phenolic and flavonoid content of ethanol and methanol extracts of Salvia amplexicaulis Lam. in the whole plant and different parts, leaves, stems and flowers. The largest amounts of extract yield were obtained from the flowers, 14.14% and 12.00 % (w/w) in the ethanol of methanol extracts, respectively. The ethanol extract of leaves (16.07 ?g/ml) and methanol extract of the whole plant (21.28 ?g/ml) showed the highest activity against the DPPH radical. The ethanol extract of the leaves was the richest in phenols (222.40 mg GAE/g) and flavonoids (49.81 mg QE/g), whereas the methanol extract of the whole plant contained the highest amount of phenolics (180.89 mg GAE/g) and flavonoids (38.15 mg QE/g). A very strong linear correlation between antioxidant activity and the phenolic content of the extracts was established. The obtained results suggest that S. amplexicaulis could be regarded as an important source of natural antioxidants.

scholarly journals TOTAL PHENOLIC AND FLAVONOID CONTENT, FREE RADICAL SCAVENGING ACTIVITY AND TYROSINASE INHIBITION OF CORN COB (ZEA MAYS) EXTRACT

2021 ◽  
pp. 99-102
Author(s):  
INDRI KUSUMA DEWI ◽  
SUHENDRIYO ◽  
INDARTO ◽  
SUWIJIYO PRAMONO ◽  
ABDUL ROHMAN ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Zea Mays ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Corn Cob ◽  
Tyrosinase Inhibition ◽  
Flavonoid Content ◽  
Phenolic And Flavonoid

Objective: Corn cob is a part of plant Zea mays that have a phenolic and flavonoid compounds. This research aims to evaluate total phenolic and flavonoid content, free radical scavenging activity and tyrosinase inhibiton of corn cob (Zea mays) extract. Methods: Corn cob were determined in Poltekkes Kemenkes Surakarta. Meanwhile, corn cob were extracted using maceration method applying 70% ethanol solvent. This extract were analyzed through the total fenolic and flavonoids content tests apply spectrofotometric UV Vis, antioxidant activity using radical scavenging test 2,2-difenill-1-pikrilhidrazil (DPPH) and tyrosinase inhibition test applying in vitro tyrosinase enzyme inhibition. Results: Total phenolic content of the corn cob extract were 1.76 %b/b EAG, while the total of flavonoids content were 0.42%b/b EK. The antioxidant activity using DPPH method test of corn cob extract were values IC50 38.57 µg/ml. Tyrosinase inhibition of corn cob extract were values IC50 919.78µg/ml. Conclusion: Corn cob extract had antioxidant activity and tyrosinase inhibition.

scholarly journals Quantification of phenolics, flavonoids and antioxidant activity of Tamarindus indica from selected areas in Tanzania

2018 ◽  
Vol 16 (1) ◽  
pp. 22-28
Author(s):  
MOURICE MBUNDE ◽  
ROBINSON H. MDEGELA ◽  
H.S. LASWAI ◽  
F.P. MABIKI
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Tamarindus Indica ◽  
Leaf Extracts ◽  
Fruit Extracts ◽  
Significant Difference ◽  
Phenolic And Flavonoid ◽  
Quantification Of Phenolics

Mbunde M, Mdegela RH, Laswai HS, Mabiki FP. 2018. Quantification of phenolics, flavonoids and antioxidant activity of Tamarindus indica from selected areas in Tanzania. Biofarmasi J Nat Prod Biochem15: 22-28. The objective of this study was to establish the quantities and antioxidant activity in fruits and leaves of Tamarindus indica L. collected from three agro-ecological zones of Tanzania represented by Morogoro, Tanga and Dodoma regions. Samples were examined for their total phenolic and flavonoid contents as well as their antioxidant activity. The total phenolic content showed significant difference in all extracts of the fruits and leaves and ranged from 1994.4±530.77 to 17874.67±5234 mg GAE/100 g. Similarly, the total flavonoid content in tamarind leaf and fruit extracts ranged from 880±609.45 to 11483.11±2559.67 mg CE /100 g dry weight. There was a significant difference between the antioxidant activity in the leaf (54.39±0.13%) and fruit extracts (40.11±0.03%). Tamarind leaf extracts exhibited significantly higher radical scavenging activity than fruit extracts. The antioxidant activity in fruit extracts expressed in percentage ranged between 29.27±0.06% and 40.11±0.03% while in leaf extracts the activity ranged from 22.33±0.08% to 54.39±0.13%. The radical scavenging activity from Coastal leaf extracts had the highest activity followed by Eastern leaf extracts and lastly Central leaf extracts. In the fruit samples, the highest activity was shown by Coastal fruit extracts followed by Central fruit extracts and Eastern fruit extract being the least active. The values in Ferric reducing power (FRAP) assay ranged between 6968±3655.91 µM Fe (II)/g and 76822.67±23259.9 µM Fe (II)/g for leaves and fruits dry mass respectively. These values correspond to the antioxidant activity which positively correlated with the total phenolic and flavonoid contents. Geographical location and climatic conditions have been reported to have enormous effects on the amount and activity of antioxidants available in both tamarind leaves and fruits. Findings from the study indicated that tamarind can be utilized as a cheap source of antioxidants. However, more agronomic studies should be considered to confirm the effects of agroecological differences on antioxidant activity.

scholarly journals Chemical composition and antioxidant activity of berry fruits

2012 ◽  
pp. 93-105 ◽  
Author(s):  
Sladjana Stajcic ◽  
Aleksandra Tepic ◽  
Sonja Djilas ◽  
Zdravko Sumic ◽  
Jasna Canadanovic-Brunet ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Acid Ratio ◽  
Main Chemical Composition ◽  
Berry Fruits

The main chemical composition, contents of total phenolic (TPh), total flavonoid (TF), and total monomeric anthocyianin (TMA), as well as the antioxidant activity of two raspberry cultivars (Meeker and Willamette), two blackberry cultivars (Cacanska bestrna and Thornfree) and wild bilberry were studied. The raspberry cultivars had the highest total solids among fruits investigated. Bilberry fruits had the highest sugar-to-acid ratio. Blackberry fruits were richer in crude fibers (cellulose) in comparison to raspberry and bilberry fruits. The content of pectic substances was highest in the bilberry. Also, bilberry had a highest content of TPh (808.12 mg GAE/100 g FW), TF (716.31 mg RE/100 g FW) and TMA (447.83 mg CGE/100 g FW). The antioxidant activity was evaluated spectrophotometrically, using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assay. The DPPH free radical scavenging activity, expressed as the EC50 value (in mg of fresh weight of berry fruit per ml of the reaction mixture), of bilberry (0.3157 ? 0.0145 mg/ml) was the highest. These results also showed that the antioxidant value of 100 g FW bilberry, raspberry - Willamette, raspberry - Meeker, blackberry - Cacanska bestrna and blackberry - Thornfree is equivalent to 576.50 mg, 282.74 mg, 191.58 mg, 222.28 mg and 272.01 mg of vitamin C, respectively. There was a significant positive correlation between the antioxidant activities and content of total phenolics (RTPh 2=0.9627), flavonoids (RTF 2=0.9598) and anthocyanins (RTMA 2=0.9496) in berry fruits.

scholarly journals Antioxidant Activity of Milling Fractions of Selected Cereals

2012 ◽  
Vol 11 (1) ◽  
pp. 45-56 ◽  
Author(s):  
Eva Ivanišová ◽  
Miroslav Ondrejovič ◽  
Stanislav Šilhár
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Frap Assay ◽  
Total Antioxidant ◽  
Total Antioxidant Potential ◽  
Phenolic And Flavonoid

Antioxidant Activity of Milling Fractions of Selected CerealsThe aim of this study was to evaluate antioxidant potential of four milling fractions of selected cereals grew in the year 2009 and 2010. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary, total phenolic and flavonoid content of cereal extracts was evaluated. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran), which was balanced in observed years. Extract from barley had the highest values of antioxidant activity and polyphenol content.

scholarly journals Phenolic Combination and Comparison of Antioxidant Activity in Three Different Alcoholic Extracts of Dracocephalum moldavica L.

2017 ◽  
Vol 5 (3) ◽  
pp. 199 ◽  
Author(s):  
Behnaz Aslanipour ◽  
Reza Heidari ◽  
Neda Farnad
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Reducing Ability ◽  
Ethanol Extracts ◽  
Phenolic And Flavonoid

Dracocephalum moldavica L. has been used as both treatment of coronary heart disorders and food supplements. In the present study, determination of total phenolic and flavonoid content in methanol, ethanol and methanol/ethanol extracts of leaf was studied in Iranian Moldavian balm for the first time. Antioxidant activity of the studied plant was also measured. The methanol extract had the highest phenolic and flavonoid content, anthocyanin, DPPH and H2O2 radical scavenging activity. The ethanol extract showed the least amount of all. The methanol/ethanol extract showed the highest amount in two oxides including nitric and superoxide radical scavenging activities; it also showed the highest Ferric Reducing Ability Power. The obtained chromatograms of the plant using High Performance Liquid Chromatography showed that the highest and the lowest found phenolic compounds were caffeic acid and vanilic acid, respectively. The results show that this plant is a suitable natural antioxidant to reduce the oxidative stress in human being.

scholarly journals Rapid Pasteurization of Apple Juice Using a New Ultrasonic Reactor

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 801
Author(s):  
Zahra Moaddabdoost Baboli ◽  
Leonard Williams ◽  
Guibing Chen
Keyword(s):  
Antioxidant Activity ◽  
Apple Juice ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ultrasound Treatment ◽  
Plate Count ◽  
Total Phenolic ◽  
E Coli ◽  
Log Reduction ◽  
Dpph Radical Scavenging

A new ultrasonic reactor was used to rapidly inactivate Escherichia coli and Staphylococcus aureus in apple juice. It was found that high pulp content made ultrasound less lethal to S. aureus, while it had no significant effect on E. coli. When the pulp free apple juice was ultrasonically processed, the 5-log reduction time was 35 s for E. coli at 60 °C and 30 s for S. aureus at 62 °C. Ultrasound treatment had no significant effect on antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, but it significantly increased the total phenolic content. The treatment also resulted in more stable juice with higher uniformity. During 28 d of storage at 4 °C, the total plate count in apple juice ultrasonically treated at 60 °C for 35 s remained around 1.00 log CFU/mL, whereas it was nearly zero for a stronger ultrasound treatment at 62 °C for 30 s. These values were much lower than those in the untreated one, which increased from 3.65 log CFU/mL to 8.36 log CFU/mL during the storage. At the end of the storage, the control and thermally treated apple juice lost almost 70% of antioxidant activity, whereas the ultrasonically treated juice only lost 20–40%.

scholarly journals Identifikasi Bakteri Asam Laktat dan Aktivitas Penghambatan Radikal pada Jaruk Tigarun (Crataeva nurvala, Buch Ham) (Identification of Lactic Acid Bacteria and Radical Scavenging Activity in Jaruk Tigarun (Crataeva nurvala, Buch HAM))

2016 ◽  
Vol 36 (03) ◽  
pp. 317
Author(s):  
Narzani Rahmi ◽  
Eni Harmayani ◽  
Umar Santosa ◽  
Purnama Darmadji
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Lactobacillus Plantarum ◽  
Methanolic Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Ft Ir

Jaruk tigarun is a traditional fermented food from South Borneo made from tigarun flower that was fermented in water without salt addition. The objectives of the research were to isolate and identify the Lactic Acid Bacteria (LAB) from jaruk tigarun then to determine the DPPH radical scavenging activities of jaruk tigarun extracts. LAB was isolated from jaruk tigarun which was fermented for 7 days at room temperature. Media of MRS+CaCO3 were used to isolate the LAB while API 50 CHL kit was utilised to identify them. Fresh flowers and jaruk tigarun were also freeze-dryed, crushed and extracted using methanol, ethanol and ethyl acetate. The total phenolic and antioxidant activity of each extract were determine with Folin-Ciocalteu method and DPPH. Three isolates of LAB were isolated and identified as Lactobacillus plantarum. The fermentation was able to increase total phenolic of jaruk tigarun which was extracted with methanol, ethanol, and ethyl acetate (53.24 ± 0.73, 44.86 ± 0.90 and 23.95 ± 0.13 mg GAE/g extract, respectively). Similarly, the antioxidant activity of jaruk tigarun that were extracted with methanol, ethanol and ethyl acetate increased to 92.68 ± 0.02 %, 92.43 ± 0.11 %, and 42.94 ± 0.02 %. Methanolic extract of jaruk tigarun has the highest IC50 that was equal to 1.511 μg/mL. UV-Vis spectrum analysis and FT-IR were used to identify the compounds isolated from methanolic extract of jaruk tigarun resulting flavonoid as tentative identified compounds. ABSTRAKJaruk tigarun adalah salah satu makanan fermentasi tradisional dari Kalimantan Selatan yang dibuat dengan cara merendam bunga tigarun dalam air matang selama beberapa hari. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri asam laktat yang terlibat selama fermentasi jaruk serta mengetahui aktivitas penghambatan radikal DPPH pada jaruk tigarun. BAL diisolasi dari bunga tigarun yang difermentasi selama 7 hari pada suhu kamar sampai menjadi jaruk. Isolasi BAL menggunakan media MRS+CaCO3 dan diidentifikasi dengan API 50 CHL Kit. Bunga segar dan jaruk tigarun juga masing-masing dikeringbekukan, dihaluskan dan diekstraksi dengan metanol, etanol dan etil asetat. Total fenolik dan aktivitas antioksidan dari masing masing ekstrak ditentukan dengan metoda Folin Ciocalteu dan DPPH. Tiga isolat BAL berhasil diisolasi dan diidentifikasi sebagai Lactobacillus plantarum. Fermentasi berhasil meningkatkan total fenolik dari jaruk tigarun yang diekstrak dengan metanol, etanol dan etil asetat berturut-turut sebesar 53,24 ± 0,73, 44,86 ± 0,90 dan 23,95 ± 0,13 mg GAE/g ekstrak. Demikian pula halnya dengan aktivitas antioksidan dari jaruk yang diekstrak dengan metanol, etanol dan etil asetat  meningkat menjadi 92,68 ± 0,02 %, 92,43 ± 0,11 %, dan 42,94 ± 0,02 %. Ekstrak metanol dari jaruk tigarun  memiliki IC50  yang paling baik yaitu sebesar 1.511 μg/mL. Hasil isolasi dan identifikasi senyawa yang dimurnikan dari ekstrak metanol jaruk menggunakan analisis spektrum UV-Vis dan FT-IR diperoleh dugaan senyawa adalah golongan flavonoid.Kata kunci: DPPH; flavonoid; jaruk tigarun; L. Plantarum; total fenolik

Sign in / Sign up

Export Citation Format

Share Document