scholarly journals Drying Effects on Phenolics and Free Radical-Scavenging Capacity of Rhus pachyrrhachis and Rhus virens Used in Traditional Medicine

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2438 ◽  
Author(s):  
María Cruz Juárez-Aragón ◽  
Yolanda del Rocio Moreno-Ramírez ◽  
Antonio Guerra-Pérez ◽  
Arturo Mora-Olivo ◽  
Fabián Eliseo Olazarán-Santibáñez ◽  
...  
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Shikimic Acid ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Correct Identification ◽  
Traditional Use

Rhus pachyrrhachis and Rhus virens are medicinal plant species with important uses in northeastern Mexico. They belong to a complex of Rhus species called “lantriscos”, which are used for medicinal applications. The medicinal effects of these species are based on traditional use, however, they require phytochemical research to validate their medicinal properties, as well as structural characterization for their correct identification during the collecting practice and uses. The phytochemical potential of aqueous extracts from R. pachyrrhachis and R. virens was analyzed by the quantification of total phenolic content (TPC), free radical-scavenging potential, and total flavonoids, with a comparison of four drying methods, and some phenolic compounds were identified. Furthermore, the stems and leaves of both species were anatomically characterized to establish a differentiation. R. pachyrrhachis and R. virens showed similar values of phytochemical contents, although the TPC content (0.17 mg of gallic acid equivalent per gram of dry weight, GAE/g DW) was higher in R. virens. The drying method used affected the metabolite contents, and this behavior was related to the species. Regarding the phenolic compounds, shikimic acid, galloylquinic acid, and gallic acid were identified in both species, however, quinic acid was only found in Rhus pachyrrhachis, while vanillic acid O-hexoside was identified only in Rhus virens. At the anatomical level, the pubescence associated with trichomes on the leaves of Rhus pachyrrhachis was highlighted as the main differential characteristic.

scholarly journals Effect of traditional sun-drying and oven-drying on carotenoids and phenolic compounds of apricot (Prunus armeniaca L.)

2019 ◽  
Vol 3 (6) ◽  
pp. 186-194
Author(s):  
Ala eddine Derardja ◽  
Malika Barkat
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Drying Methods ◽  
Oven Drying ◽  
Sun Drying ◽  
Dpph Method

Background: The indubitable role of phytochemicals such as carotenoids and phenolic compounds in human health has prompted the researchers to study the factors affecting the stability and the availability of these compounds. Aims: This study investigates the effect of two drying processes; oven-drying (OD) and traditional sun-drying (TSD) on carotenoids and phenolic compounds of apricots. Material and Methods: OD was performed at 65°C, and TSD was performed by direct exposure of apricot to sunlight at daytime temperatures around 40°C and relative humidity between 25 and 35%, following an Algerian traditional method of drying. Carotenoids and phenolic compounds were extracted, and then total carotenoids (TC), total phenolic compounds (TPC), total flavonoids (TF) and total tannins (TT) were spectrophotometrically quantified. The free radical scavenging activity (FRSA) of the phenolic extracts was measured by the DPPH method. Results: Carotenoids and phenolic compounds were significantly affected by both drying methods. OD decreased TC and TT by 44% and 12%, respectively, and increased TPC and TF by 4%. TDS affected negatively all the measured components, where TC, TPC, TF, and TT decreased by 67%, 15%, 43%, and 36%, respectively. However, the highest FRSA was reported for the TSD apricots (40%) followed by OD apricots (36%), and fresh apricots (32%). Conclusions: The effect of drying on apricot antioxidants depends on the applied drying method and the studied component. The direct sunlight exposure and the duration of drying condemned TSD to be more harmful on carotenoids and phenolic compounds compared to OD, where carotenoids where more fragile during TSD. In addition, OD improved the content of phenolic compounds by improving their extractability. However, TSD apricots seem to be a better source of free radical scavenging compounds. Keywords: Apricot, traditional sun-drying, oven-drying, carotenoids, phenolic compounds.

scholarly journals Free Radical-Scavenging Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2655 ◽  
Author(s):  
Yolanda Moreno-Ramírez ◽  
Guillermo Martínez-Ávila ◽  
Víctor González-Hernández ◽  
Cecilia Castro-López ◽  
Jorge Torres-Castillo
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Natural Populations ◽  
Free Radical Scavenging ◽  
Chemical Diversity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The total phenolic compounds content, free radical-scavenging capacity and capsaicinoid content in populations of wild Piquin chili (C. annuum) were studied. Aqueous and hydroalcoholic extracts from nine ecotypes were evaluated. High contents of phenolic compounds and free radical-scavenging capacities were observed for both extracts; however, the values that were found for the hydroalcoholic phase were substantially higher. LC-MS analysis allowed for the detection of 32 compounds, where apigenin-8-C-glucoside followed by vanillic acid 1-O-β-o-glucopyranosylester (Isomer I or II) and 7-ethoxy-4-methylcoumarin were the most widely distributed; they were found in more than 89% of the ecotypes. The diversity of identified phenolic compounds was different among ecotypes, allowing them to be distinguished by chemical diversity, free radical-scavenging capacities and heat Scoville units. The total capsaicinoid content was higher in Population I (23.5 mg/g DW) than in Populations II and III, which had contents of 15.3 and 10.7 mg/g DW, respectively. This variability could lead to phytochemical exploitation and the conservation of the natural populations of wild chili.

scholarly journals Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 190
Author(s):  
Ziyun Xu ◽  
Maninder Meenu ◽  
Pengyu Chen ◽  
Baojun Xu
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Mean Values ◽  
Antioxidant Capacities ◽  
Free Phenolic Acids

This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

scholarly journals EVALUATION OF PHYTOCONSTITUENTS, AND ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF JUGLANS REGIA FROM KASHMIR REGION

2019 ◽  
pp. 89-92
Author(s):  
ISHFAQ KHAN ◽  
NEHA CHAUHAN ◽  
CHAUHAN PK ◽  
MOHD. AZHAR KHAN
Keyword(s):  
Free Radical ◽  
Gallic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Oral Bacteria ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Standard Curve

Objectives: The main focus of the present study was to evaluate the antimicrobial efficacy (against oral pathogenic bacteria), free radical scavenging activity, and total phenolic and flavonoids content (TPC and TFC) of methanolic extract (ME) of J. regia obtained from Kashmir region. Methods: The plant part was collected and its ME was prepared. ME was subjected to antibacterial activity against oral bacteria such as Staphylococcus aureus, Streptococcus mutans, and Pseudomonas aeruginosa. The free radical scavenging activity was determined using 2,2-diphenyl- 1-picrylhydrazylhydrate (DPPH) assay. TPC and TFC were also determined using a standard curve equation of gallic acid and quercetin. A standard curve using different concentrations of gallic acid and quercetin was drawn from which the concentration of phenols in the test sample was calculated and expressed in mg/g. Results: The ME of J. regia was found effective against all the strains of microorganisms responsible for oral infection understudy. It was also observed that scavenging of DPPH increased with the increase in concentration for both standard ascorbic and methanolic bark extract of J. regia showing its antioxidant potential. The TPC and TFC of ME was found to be 43.35±0.079 and 17.28±0.125. Conclusions: The results obtained from the study clearly indicate that the walnut bark from Kashmir region can be a good candidate for employment as an antibacterial against oral pathogens. J. regia bark was found to be a good source of healthy compounds such as phenolic and flavonoids, suggesting that its bark could be useful to prevent diseases in which free radicals are present.

Comparison of DPPH Free Radical Scavenging, Ferric Reducing Antioxidant Power (FRAP), and Total Phenolic Content of Two Meriania Species (Melastomataceae)

2018 ◽  
Vol 19 (2) ◽  
pp. 8 ◽  
Author(s):  
Claudia Lorena Valverde Malaver ◽  
Ana Julia Colmenares Dulcey ◽  
José Hipólito Isaza Martínez
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Searching for new antioxidants used in pharmaceuticals, cosmetics or agrochemicals have increased  today.  Many  phenolic  compounds  have  been  reported  as  promising  for  this  goal. Melastomataceae is rich in these compounds. Consequently, in this research the antioxidant power for Meriania nobilis and M. hernandoi (Melastomataceae) was compared.

scholarly journals LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

Marine Drugs ◽  
2020 ◽  
Vol 18 (6) ◽  
pp. 331 ◽  
Author(s):  
Biming Zhong ◽  
Nicholas A. Robinson ◽  
Robyn D. Warner ◽  
Colin J. Barrow ◽  
Frank R. Dunshea ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Free Radical Scavenging Assay ◽  
Radical Scavenging Assay

Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in Centroceras sp. followed by Ecklonia sp. and Caulerpa sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.

scholarly journals Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity

2018 ◽  
Vol 83 (1) ◽  
pp. 19-30 ◽  
Author(s):  
Elena Mudura ◽  
Teodora Coldea ◽  
Carmen Socaciu ◽  
Floricuţa Ranga ◽  
Carmen Pop ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Acetic Fermentation ◽  
Functional Product

The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activity by the 1,1-diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was realized by high-performance liquid chromatography coupled with positive electrospray ionisation and diode array detection (HPLC-DAD?ESI(+)-MS) analysis. Identification of the phenolic compounds data was realized based on the UV spectra of each compound. Based on a calibration curve (R2 = 0.9985), the amounts of the phenolic compounds, expressed as mg cathechin equivalents (CE)/L, were calculated. The total phenolic content of the beer and vinegar samples determined using Folin?Ciocalteu reagent were of 428.9?1.58 and 661.5?7.69 mg GAE L-1, respectively, which contributed to the high antioxidant activity in the vinegar sample of 82.18 %. Statistically significant differences were observed after acetic fermentation between each parameter (p < 0.05). Brown beer vinegar represents a rich source of polyphenols and phenolic derivatives, compared to beer. By its increased phenolic content and antioxidant activity, brown beer vinegar could be considered another source of valuable compounds to beer, which could also be of interest in special diets.

EVALUATION OF ANTIOXIDANT POTENTIAL OF CARALLUMA ATTENUATA

INDIAN DRUGS ◽  
2013 ◽  
Vol 50 (04) ◽  
pp. 26-33
Author(s):  
V. Sama ◽  
◽  
B. Rajesh ◽  
A. Krishnaiah ◽  
A Ravikiran ◽  
...  
Keyword(s):  
Free Radical ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Antioxidant Property ◽  
In Vitro Models ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Nitric Oxide Radical

Antioxidant activity of ethanolic extract of Caralluma attenuata was evaluated for its free radical scavenging property in different in vitro models. The extract showed good dose dependent free radical scavenging property in all models except in inhibition of nitric oxide radical and lipid peroxidation. IC50 values are found to be 10, 14, 110 µg/mL in DPPH, super oxide and hydroxyl radical scavenging assays, respectively. Measurement of total phenolic compounds by Folin Ciocalteau phenol reagent indicated that 1 g of extract contain 450 mg of GAE/g. The results indicate that the antioxidant property of extract may be due to high content of phenolic compounds.

scholarly journals Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 281 ◽  
Author(s):  
Saleha Akter ◽  
Michael E. Netzel ◽  
Ujang Tinggi ◽  
Simone A. Osborne ◽  
Mary T. Fletcher ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Food Preservation ◽  
Total Phenolic ◽  
Foodborne Bacteria ◽  
Terminalia Ferdinandiana

Terminalia ferdinandiana (Kakadu plum) is a native Australian plant containing phytochemicals with antioxidant capacity. In the search for alternatives to synthetic preservatives, antioxidants from plants and herbs are increasingly being investigated for the preservation of food. In this study, extracts were prepared from Terminalia ferdinandiana fruit, leaves, seedcoats, and bark using different solvents. Hydrolysable and condensed tannin contents in the extracts were determined, as well as antioxidant capacity, by measuring the total phenolic content (TPC) and free radical scavenging activity using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Total phenolic content was higher in the fruits and barks with methanol extracts, containing the highest TPC, hydrolysable tannins, and DPPH-free radical scavenging capacity (12.2 ± 2.8 g/100 g dry weight (DW), 55 ± 2 mg/100 g DW, and 93% respectively). Saponins and condensed tannins were highest in bark extracts (7.0 ± 0.2 and 6.5 ± 0.7 g/100 g DW). The antimicrobial activity of extracts from fruit and leaves showed larger zones of inhibition, compared to seedcoats and barks, against the foodborne bacteria Listeria monocytogenes, Bacillus cereus, Methicillin resistant Staphylococcus aureus, and clinical isolates of Pseudomonas aeruginosa. The minimum inhibitory concentration and minimum bactericidal concentration in response to the different extracts ranged from 1.0 to 3.0 mg/mL. Scanning electron microscopy images of the treated bacteria showed morphological changes, leading to cell death. These results suggest that antioxidant rich extracts of Terminalia ferdinandiana fruits and leaves have potential applications as natural antimicrobials in food preservation.

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