scholarly journals Comparison of Bioactive Phenolic Compounds and Antioxidant Activities of Different Parts of Taraxacum mongolicum

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3260 ◽  
Author(s):  
Li Duan ◽  
Chenmeng Zhang ◽  
Yang Zhao ◽  
Yanzhong Chang ◽  
Long Guo
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Antioxidant Activities ◽  
Pearson Correlation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Caftaric Acid ◽  
Phenolic Constituents ◽  
Leaves And Roots ◽  
Different Parts

Herbs derived from Taraxacum genus have been used as traditional medicines and food supplements in China for hundreds of years. Taraxacum mongolicum is a famous traditional Chinese medicine derived from Taraxacum genus for the treatment of inflammatory disorders and viral infectious diseases. In the present study, the bioactive phenolic chemical profiles and antioxidant activities of flowers, leaves, and roots of Taraxacum mongolicum were investigated. Firstly, a high performance liquid chromatography method combined with segmental monitoring strategy was employed to simultaneously determine six bioactive phenolic compounds in Taraxacum mongolicum samples. Moreover, multivariate statistical analysis, including hierarchical clustering analysis, principal component analysis, and partial least squares discriminant analysis were performed to compare and discriminate different parts of Taraxacum mongolicum based on the quantitative data. The results showed that three phenolic compounds, caftaric acid, caffeic acid, and luteolin, could be regarded as chemical markers for the differences of flowers, leaves, and roots of Taraxacum mongolicum. In parallel, total phenolic contents, total flavonoid contents and antioxidant activities of different parts of Taraxacum mongolicum were also evaluated and compared. It is clear that Taraxacum mongolicum had antioxidant properties, and the antioxidant capacities of different parts of Taraxacum mongolicum in three antioxidant assays showed a similar tendency: Flowers ≈ leaves > roots, which revealed a positive relationship with their total phenolic and flavonoid contents. Furthermore, to find the potential antioxidant components of Taraxacum mongolicum, the latent relationships of the six bioactive phenolic compounds and antioxidant activities of Taraxacum mongolicum were investigated by Pearson correlation analysis. The results indicated caftaric acid and caffeic acid could be the potential antioxidant ingredients of Taraxacum mongolicum. The present work may facilitate better understanding of differences of bioactive phenolic constituents and antioxidant activities of different parts of Taraxacum mongolicum and provide useful information for utilization of this herbal medicine.

scholarly journals ANTIOXIDANT PROFILE AND PHYTOCHEMICAL CONTENT OF DIFFERENT PARTS OF SUPER RED DRAGON FRUIT (HYLOCEREUS COSTARICENSIS) COLLECTED FROM WEST JAVA-INDONESIA

2017 ◽  
Vol 10 (12) ◽  
pp. 290 ◽  
Author(s):  
Irda Fidrianny ◽  
Nadia Ilham ◽  
Rika Hartati
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Phytochemical Content ◽  
Dragon Fruit ◽  
Dpph Method ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging ◽  
Different Parts

Objectives: The goals of this research were to observe antioxidant properties from different parts of super red dragon fruit (Hylocereus costaricensis) using two antioxidant testing methods which were 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS).Methods: Antioxidant activities were determined using DPPH and ABTS assays, total phenolic content (TPC) using Folin–Ciocalteu reagent, flavonoid content by Chang’s method.Results: Inhibitory concentration 50% (IC50) of DPPH scavenging activity of all of the extracts in the range of 2.69 μg/ml was −94.17 μg/ml. The ethyl acetate peel extract of super red dragon fruit expressed the highest TPC (4.56 g GAE/100 g) and the highest total flavonoid content (12.63 g QE/100 g). TPC in flesh extract of super red dragon fruit had a negative and significant correlation with their IC50 of ABTS. The IC50 of DPPH and IC50 of ABTS of flesh extract of super red dragon fruit showed positive and significant correlation.Conclusion: All different parts extracts of super red dragon fruit (except n-hexane flesh extract) were categorized as a very strong antioxidant by DPPH method. Phenolic compounds in flesh extract of super red dragon fruit were the major contributor in antioxidant activities by ABTS method. DPPH and ABTS showed linear results in antioxidant activities of super red dragon fruit flesh extract.

scholarly journals Phenolic Compounds from An Algerian Endemic Species of Hypochaeris laevigata var. hipponensis and Investigation of Antioxidant Activities

Plants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 514 ◽  
Author(s):  
Nabila Souilah ◽  
Zain Ullah ◽  
Hamdi Bendif ◽  
Kamel Medjroubi ◽  
Tahar Hazmoune ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Quinic Acid ◽  
Total Phenolic ◽  
Antioxidant Action ◽  
Endemic Plant ◽  
Aerial Parts ◽  
Phenolic Constituents ◽  
First Time ◽  
Phenolic And Flavonoid

Hypochaeris laevigata var. hipponensis (Asteraceae) is an endemic plant from Algeria. In the current study, we analyzed for the first time its chemical composition, especially phenolic constituents of dichloromethane (DCM), ethyl acetate (EA), and n-butanol (BuOH) fractionsof the aerial parts of Hypochaeris laevigata var. hipponensis by liquid chromatography-mass spectrometry (LC-MS/MS). The number of phenolic compounds detected in DCM, EA, and BuOH fractions were found to be 9, 20, and 15, respectively. More specifically, 12 phenolic acids were detected. Among them, quinic acid, chlorogenic acid, and caffeic acid were the most abundant ones. Meanwhile, only seven flavonoids were detected. Among them, rutin, apigetrin, and isoquercitrin were the major ones. We also determined the total phenolic and flavonoid contents, and fraction EA showed the highest values, followed by BuOH, and DCM fractions. Furthermore, the antioxidant action was dictated by five methods and the tested plant fractions demonstrated a noteworthy antioxidant action.

scholarly journals Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

2015 ◽  
Vol 67 (4) ◽  
pp. 1313-1321 ◽  
Author(s):  
Reyhan Irkin ◽  
Serap Dogan ◽  
Nurcan Degirmencioglu ◽  
Mehmet Diken ◽  
Metin Guldas
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Lactobacillus Delbrueckii ◽  
Total Phenolic ◽  
Citrus Fruits ◽  
Fruit Samples

In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry). The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495) were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P?0.05). Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

Evaluation of Oxalis Corymbosa Extracts from Different Plant Parts and Seasons as a Potential Source of Antioxidants

2017 ◽  
Vol 17 (1) ◽  
pp. 50-55
Author(s):  
Liao Xian-Yan ◽  
Xu Hui-Min ◽  
Feng Peng ◽  
Wang Ya-Xi ◽  
Huang Jun-Yi
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Perennial Herb ◽  
Total Phenolic ◽  
Protection Factor ◽  
Antioxidant Power ◽  
Plant Parts ◽  
Four Seasons ◽  
Rancimat Method ◽  
Different Parts

Oxalis corymbosa is an important medicinal and edible perennial herb widely distributed throughout the world. The aim of this study was to evaluate the phenolic contents and antioxidant activities of O. corymbosa in different plant parts and seasons. We found that different parts of the plant could be sorted in the following order, shoots > leaves > stems in terms of total phenolic content (TPC) and total flavonoid content (TFC) in four seasons. The highest TPC and TFC appear in shoots during winter, which were 76.63 ± 4.32 mg GAE/g and 71.22 ± 3.61 mg RE/g, respectively. Notably, 2, 2-diphenyl-1-picryl-hydrazine (DPPH) and ferric reducing antioxidant power (FRAP) were also different among different parts in four seasons, specifically, in the order of shoots > leaves > stems. And the supreme antioxidant activities [(the half maximal inhibitory concentration (IC50)] of DPPH and FRAP were 0.07 ± 0.00 mg/mL and 0.08 ± 0.00 mg/mL in shoots, respectively. We found that a good antioxidant potential of neutralization OH radical was higher in shoots and stems, with IC50 of 2.89 mg/mL and 2.59 mg/mL on average, respectively. In addition, the highest protection factor using the Rancimat method was 1.43 ± 0.01 in leaves. To the best of our knowledge, we are the first to report such finding in the extracts of Oxalidaceae. Moreover, a strong correlation between TPC, TFC and antioxidant activities was found, which indicated that phenolic compounds were the main components responsible for the antioxidant behavior of O. corymbosa. Consequently, we conclude that the shoots of O. corymbosa may have good oxidation resistance during winter due to its high TPC and TFC. This study demonstrates that O. corymbosa possessed potent antioxidant properties, and could be a valuable natural source of antioxidants used in both medicinal and food industries.

scholarly journals Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field

2020 ◽  
pp. 186-195
Author(s):  
Shohreh Arab Shirazi ◽  
Ahmad Pedram Nia ◽  
Mohammad Reza Saeidi Asl ◽  
Fariba Naghipour ◽  
Hamid Tavakolipour
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Electric Field ◽  
Antioxidant Activities ◽  
Pulse Electric Field ◽  
Antioxidant Properties ◽  
Pulsed Electric Field ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Positive Effects

Introduction. More attention has been paid in recent decades to extracts and essential oils from various plants as natural antioxidant sources due to their positive effects on food oxidation reactions. Our study aimed to compare the antioxidant activity of aqueous and alcoholic extracts from Salvia leriifolia L. and Linum usitalissmum L.The extracts were subjected to a pulsed electric field with intensities of zero (without pretreatment), 3 and 6 kV·cm–1, and a constant pulse number of 30. For this purpose, parameters such as total phenolic compounds and antioxidant activity were investigated by DPPH and TEAC methods. Results and discussion. Our results showed that a higher intensity of a pulsed electric field pretreatment and the use of an alcoholic solvent significantly raised total phenolic compounds in the extracts and their antioxidant activity at a 95% confidence level. We found significant effects of the plant source (Linum usitalissmum and Salvia leriifolia), pretreatment (pulse electric field at intensities of 0.3 and 6 kV·cm–1), and a solvent (aqueous and alcohol) on the extracts’ antioxidant activity (P < 0.05). In addition, there was a significant correlation between the results of the DPPH and the TEAC antioxidant activities (P < 0.01 and r = 0.932). Conclusion. The total antioxidant activity (based on both TEAC and DPPH methods) and total phenolic compounds extracted from Salvia leriifolia were higher than those from Linum usitalissmum (P < 0.05). Based on the results, the extract obtained from Salvia leriifolia with an alcoholic solvent and a pulsed electric field pretreatment (at 6 kV·cm–1 and 30 pulses) was selected as possessing desired antioxidant properties.

scholarly journals Identification of seed coat phenolic compounds from differently colored pea varieties and characterization of their antioxidant activity

2015 ◽  
Vol 67 (3) ◽  
pp. 829-840 ◽  
Author(s):  
Nemanja Stanisavljevic ◽  
Marija Ilic ◽  
Zivko Jovanovic ◽  
Tihomir Cupic ◽  
Dragana Dabic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Phenolic Contents ◽  
Metal Chelating ◽  
Phenolic Constituents ◽  
Seed Coats

The phenolic composition of seed coats in four differently colored pea varieties (Pisum sativum L.) was investigated using UHPLC-LTQ OrbiTrap MS. The obtained findings revealed that the seed coats of the examined pea genotypes possess a unique phenolic composition compared to previously studied European cultivars. In total, 41 phenolic compounds have been identified. The seed coats of the studied cultivars contained certain amounts of rosmarinic acid, rutin, galangin, morin, naringin, hesperetin and pinocembrin as well as ten flavonol glycosides that had not been reported previously. Additionally, the total phenolic content, antioxidant activity and metal chelating capacity of extracts was determined using Folin-Ciocalteu?s method, 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric ion-reducing capacity and ferrous ion-chelating capacity assay, respectively. Dark colored genotypes MBK 168 and MBK 173 possessed the highest total phenolic contents as well the strongest antioxidant activities. On the other hand, bright colored genotypes MBK 88 and MBK 90 exhibited the strongest metal-chelating capacities. The examined pea seed coats may be considered as important potential contributors to human health due to the presence of bioactive phenolic constituents. In addition, our results could be used as a guideline for breeding new pea cultivars with high antioxidant activities applicable in the formulation of functional food products.

scholarly journals Antioxidant Properties of Western Georgia Native Khechechuri Pear

Sci ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. 31
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

scholarly journals Antioxidant properties of selected culinary spices

2016 ◽  
Vol 62 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Marta Słowianek ◽  
Joanna Leszczyńska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Food Preservatives ◽  
Phenolic Contents ◽  
Radical Scavenging Ability

SummaryIntroduction: Seasonings added to food enhance its flavor and texture. Some of them can also extend their shelf-lives thanks to the presence of antioxidant compounds. Objective: The aim of the study was to investigate twenty eight commercially available spices for the total phenolic contents and antioxidant activity. Methods: Total phenols were estimated according to the Folin-Ciocalteu method. Antioxidant activities of the extracts were determined with DPPH assay. Results: Our results showed that the most of analysed spices are rich in phenolic compounds and demonstrate good antioxidant activity. The total polyphenol content oscillated around 0.9-155.1 mg GAE/g with the lowest value for sesame and the highest for cinnamon. The DPPH radical scavenging ability expressed as % ranged from 4.1% for sesame to 94.9% for cloves. Moreover, a moderate correlation (r=0.63, p<0.05) was reported between antioxidant activity and total phenolics, revealing that phenolic compounds are the important antioxidant components in the examined spices. Conclusion: The study shows also that a lot of spices can serve as food preservatives and, at the same time, have a beneficial effect on human health.

Evaluation of Algerian’s honey in terms of quality and authenticity based on the melissopalynology and physicochemical analysis and their antioxidant powers

2021 ◽  
pp. 1-19
Author(s):  
Nadia Amessis-Ouchemoukh ◽  
Nacera Maouche ◽  
Amar Otmani ◽  
Anass Terrab ◽  
Khodir Madani ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Phenolic Compounds ◽  
Physicochemical Parameters ◽  
Antioxidant Activities ◽  
Optical Rotation ◽  
Antioxidant Properties ◽  
Specific Rotation ◽  
Physicochemical Analysis ◽  
Quality Parameters ◽  
Total Phenolic

BACKGROUND: Honey is a vegetable and animal product which comes from nectar and / or honeydew. It is used in different nutritional and therapeutic fields. OBJECTIVE: Melissopalynology and physicochemical analysis of Algerian honeys, determination of their phenolic compounds and authenticity parameters and the evaluation of their antioxidant properties. METHODS: Twenty Algerians honey were studied for their physicochemical parameters (moisture, pH, proteins, proline, hydroxymethylfurfural, ash, color, electrical conductivity, and optical rotation), floral origin and phenolic compounds contents. Antioxidant activities were tested too. RESULTS: Melissopalynologycal analyses revealed that the studied honeys were twelve multifloral, seven Fabaceae, and one Myrtaceae. All honeys were acidic (3.65≤pH≤4.35) and most of them were low in moisture content. The electrical conductivity varied between 0.29 mS/cm and 1.78 mS/cm. Ash, protein and proline contents results showed that the majority of honeys were in agreement with the legislation and were authentic. The color varied from mimosa yellow to dark brown. The specific rotation was levorotatory in most honey samples and the hydroxymethylfurfural values (from 1.5 mg/kg to 34.73 mg/kg) agreed with the international requirements. Honeys were rich in total phenolic compounds, 22.41 (Honey11) to 96.16 (Honey15)  mg gallic acid equivalents/100 g, and flavonoids, 8.90 (Honey11) to 80.02 (Honey 02) mg quercetin equivalents/100 g. Honey samples 15,03, 05, 01, and 06 exerted more than 50% reduction of 1,1-diphenyl-2-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radicals and were able to reduce iron while honey samples 12, 18, 19, 14, and 11chelate efficiently iron. High significant correlations between physicochemical parameters and antioxidant activities were found. CONCLUSION: The Algerian honeys analyzed were authentic and variations in their quality parameters and phenolics composition were directly associated with their demonstrated antioxidant properties.

Antioxidant Properties of Western Georgia Native Khechechuri Pear

Sci ◽  
2019 ◽  
Vol 1 (2) ◽  
pp. 44
Author(s):  
Tamara Gabour Sad ◽  
Indira Djafaridze ◽  
Aleko Kalandia ◽  
Maia Vanidze ◽  
Katarina Smilkov ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic Content ◽  
Fruit Juice ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bioactive Components

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

Sign in / Sign up

Export Citation Format

Share Document