scholarly journals Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5470
Author(s):  
Veronika Barišić ◽  
Milica Cvijetić Stokanović ◽  
Ivana Flanjak ◽  
Kristina Doko ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Functional Food ◽  
Bioactive Components ◽  
Nutritional Properties ◽  
Frap Assay ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Cocoa Butter Equivalents ◽  
Dairy Ingredients ◽  
Ferric Reducing Antioxidant Power ◽  
Cocoa Shell

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

scholarly journals COMPARISION OF ANTIOXIDANT ACTIVITY OF ACTINIDIA DELICIOSA AND PSIDIUM GUAJAVA USING FERRIC REDUCING ANTIOXIDANT POWER ASSAY METHOD

2020 ◽  
pp. 175-178
Author(s):  
CAROLINE JEBA R ◽  
INDHUJA D
Keyword(s):  
Antioxidant Activity ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Actinidia Deliciosa ◽  
Assay Method ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power ◽  
Dried Extract

Objectives: Antioxidant activity was studied in naturally dried seed extract and hot air oven dried extract of Actinidia deliciosa and Psidium guajava using ferric reducing antioxidant power (FRAP) assay method. Methods: The dried powdered seed of A. deliciosa and P. guajava 10 g was dissolved in 100 ml of ethanol in four different conical flasks S1 (for naturaly dried seeds of A. deliciosa), S2 (for hot air oven-dried seeds of A. deliciosa), S3 (for naturally dried seeds of P. guajava), and S4 (for hot air oven-dried seeds of P. guajava). The extract was carried out in shaker at 120 rpm for 72 h at room temperature by mild shaking. The extract was taken out and centrifuged at 4000 rpm for 10 min, the supernatant was taken out. The supernatant was placed in a water bath at 95°C for the solvent to evaporate and stored at room temperature. Results: According to the FRAP results, P. guajava which was naturally dried and extracted has shown the highest antioxidant activity (sample 3) then followed by the samples S4, S1, and S2. The least activity is observed in the sample (S2). Conclusion: By comparing the antioxidant activity between the A. deliciosa and P. guajava with the help of FRAP assay results, P. guajava has the highest amount of vitamin C (responsible for antioxidant activity) when compared to that of the A. deliciosa.

scholarly journals Mycorrhizal fungi and microalgae modulate antioxidant capacity of basil plants

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Marieta Hristozkova ◽  
Liliana Gigova ◽  
Maria Geneva ◽  
Ira Stancheva ◽  
Ivanina Vasileva ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Green Algae ◽  
Mycorrhizal Fungi ◽  
Radical Scavenging ◽  
Arbuscular Mycorrhizal ◽  
Enzymatic Antioxidants ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

Abstract Mycorrhizal fungi, algae and cyanobacteria are some of the most important soil microorganisms and major components of a sustainable soil-plant system. This study presents for the first time evidence of the impact of green alga and cyanobacterium solely and in combination with arbuscular mycorrhizal fungi (AMF) on plant-antioxidant capacity. In order to provide a better understanding of the impact of AMF and soil microalgae on Ocimum basilicum L. performance, changes in the pattern and activity of the main antioxidant enzymes (AOEs), esterases and non-enzymatic antioxidants including phenols, flavonoids, ascorbate, and α-tocopherols were evaluated. The targeted inoculation of O. basilicum with AMF or algae (alone and in combination) enhanced the antioxidant capacity of the plants and the degree of stimulation varied depending on the treatment. Plants in symbiosis with AMF exhibited the highest antioxidant potential as was indicated by the enhanced functions of all studied leaf AOEs: 1.5-, 2- and more than 10-fold rises of superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GR), respectively. The greatest increase in the total esterase activity and concentration of phenols, flavonoids and ascorbate was marked in the plants with simultaneous inoculation of mycorrhizal fungi and the green algae. 2,2-diphenyl-1-pycril-hydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay proved the increased plant antioxidant capacity after co-colonization of green algae and mycorrhizae.

scholarly journals Approach to Optimization of FRAP Methodology for Studies Based on Selected Monoterpenes

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5267
Author(s):  
Karolina A. Wojtunik-Kulesza
Keyword(s):  
Biological Activities ◽  
Tween 20 ◽  
Plant Metabolites ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Secondary Plant Metabolites ◽  
Reduction Activity ◽  
High Volatility ◽  
Ferric Reducing Antioxidant Power ◽  
Analgesic Activities

Terpenes, wide-spread secondary plant metabolites, constitute important parts of many natural compounds that hold various biological activities, including antioxidant, calming, antiviral, and analgesic activities. Due to their high volatility and low solubility in water, studies of compounds based on terpenes are difficult, and methodologies must be adjusted to their specific characteristics. Considering the significant influence of iron ions on dementia development, the activity of terpenes in reducing Fe3+ represents an important area to be determined. Previously obtained results were unreliable because ferric-reducing antioxidant power (FRAP) methodology was not adjusted regarding studying terpenes. Taking this fact into account, the aim of this study was to optimize the method for monoterpene assessment. The study included three modifications, namely, (1) slightly adjusting the entire FRAP procedure, (2) replacing methanol with other solvents (heptane, butanone, or ethyl acetate), and (3) adding Tween 20. Additionally, a thin layer chromatography (TLC) -FRAP assay was performed. The obtained results revealed significant improvement in the reduction activity of selected terpenes (linalool, α-phellandrene, and α-terpinene) in studies with Tween 20, whereas replacing methanol with other solvents did not show the expected effects.

scholarly journals Improvement of Stability and Transdermal Delivery of Bioactive Compounds in Green Robusta Coffee Beans Extract Loaded Nanostructured Lipid Carriers

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Nichcha Nitthikan ◽  
Pimporn Leelapornpisid ◽  
Surapol Natakankitkul ◽  
Wantida Chaiyana ◽  
Monika Mueller ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Radical Scavenging ◽  
Chorioallantoic Membrane ◽  
Nanostructured Lipid Carriers ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Ferric Reducing Antioxidant Power ◽  
Lipid Peroxidation Inhibition

The aim of this study was to develop green robusta coffee beans extract loaded nanostructured lipid carriers (NLCs) for enhancing dermal application and its efficiency. The green robusta coffee beans extract cultivated in Chumphon (CP) exhibited the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay with IC50 of 34.1 ± 0.9 µg/ml, lipid peroxidation inhibition with percentage inhibition of 38.8 ± 1.7, and ferric reducing antioxidant power (FRAP) assay with a FRAP value of 234.5 ± 12.3 mM FeSO4/g. The extract contained caffeine, chlorogenic acid, and caffeic acid as major compounds. The anti-inflammatory test indicated that CP could decrease the secretion of IL-6 in macrophage cells and caused no irritation to blood vessels on the irritation test by hen’s egg test chorioallantoic membrane (HET-CAM) assay. The particle size of CP-loaded NLCs was 158.1 ± 0.2 nm with a narrow polydispersity index and showed no noticeable difference after the stability test. Entrapment efficacy of CP-loaded NLCs was found to be over 60%. Caffeine and chlorogenic acid in CP-loaded NLCs were released sustainably and penetrated deeper into the skin than the extract in a conventional emulsion. In conclusion, the CP-loaded NLCs can be further used in cosmetics for dermal applications due to good efficacy and safety.

scholarly journals Radical Scavenging and Antioxidant Activities of Essential Oil Components – An Experimental and Computational Investigation

2015 ◽  
Vol 10 (1) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Farukh S. Sharopov ◽  
Michael Wink ◽  
William N. Setzer
Keyword(s):  
Essential Oil ◽  
Electronic Properties ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Oil Components ◽  
Dpph Radical Scavenging

The antioxidant activities of eighteen different essential oil components have been determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, the 2,2 ’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay, and the ferric reducing antioxidant power (FRAP) assay. The phenolic compounds, carvacrol, thymol, and eugenol, showed the best antioxidant activities, while camphor, menthol, and menthone were the least active. The structural and electronic properties of the essential oil components were assessed using density functional theory (DFT) at the B3LYP/6-311++G** level. Correlations between calculated electronic properties and antioxidant activities were generally poor, but bond-dissociation energies (BDEs) seem to correlate with DPPH radical-scavenging activities, and the ferric reducing antioxidant power (FRAP) assay correlated with vertical ionization potentials calculated at the Hartree-Fock/6-311++G** level.

scholarly journals Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by Leuconostoc mesenteroides KCCM 12010P

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3359 ◽  
Author(s):  
Ji Eun Hwang ◽  
Kee-Tae Kim ◽  
Hyun-Dong Paik
Keyword(s):  
Nitric Oxide ◽  
Leuconostoc Mesenteroides ◽  
Raw 264.7 Cells ◽  
Total Phenolic ◽  
Oxide Content ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Anti Inflammatory ◽  
Factor Α

Hydroponic ginseng (HPG) has been known to have various bio-functionalities, including an antioxidant effect. Recently, fermentation by lactic acid bacteria has been studied to enhance bio-functional activities in plants by biologically converting their chemical compounds. HPG roots and shoots were fermented with Leuconostoc mesenteroides KCCM 12010P isolated from kimchi. The total phenolic compounds, antioxidant, anti-inflammatory, and anti-adipogenic effects of these fermented samples were evaluated in comparison with non-fermented samples (control). During 24 h fermentation of HPG roots and shoots, the viable number of cells increased to 7.50 Log colony forming unit (CFU)/mL. Total phenolic and flavonoid contents of the fermented HPG roots increased by 107.19% and 645.59%, respectively, compared to non-fermented HPG roots. The antioxidant activity of fermented HPG, as assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), β-carotene-linoleic, and ferric reducing antioxidant power (FRAP) assay, was also significantly enhanced. In an anti-inflammatory effect of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells, the nitric oxide content and the expression of inducible nitric oxide synthase (iNOS), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6) decreased when treated with fermented samples. Simultaneously, lipid accumulation in 3T3-L1 adipocyte was reduced when treated with fermented HPG. Fermentation by L. mesenteroides showed improved antioxidant, anti-inflammatory and anti-adipogenic HPG effects. These results show that fermented HPG has potential for applications in the functional food industry.

scholarly journals Cones of coniferous taxa as a potential source of bioactive polyphenols

2021 ◽  
Vol 18 ◽  
Author(s):  
Tamás Hofmann ◽  
Levente Albert ◽  
Balázs Bocz ◽  
Dániel Bocz ◽  
Eszter Visi-Rajczi
Keyword(s):  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Chamaecyparis Lawsoniana ◽  
Tandem Mass Spectrometric ◽  
Thuja Orientalis ◽  
Liquid Chromatographic

Background: Coniferous cones are a by-product of forestry and wood logging, used for many possible purposes, e.g., the extraction of polyphenols. Objective: The aim of the present article was the comparison of the antioxidant polyphenol content of the differently matured cones of 17 selected conifers, either common in Hungary or yet uninvestigated. Methods: Total polyphenol content, ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl assays were used to determine the antioxidant contents. A scoring system was implemented using the three assay results to evaluate and compare the overall antioxidant power of the samples. Result and Conclusion: Highest antioxidant contents were found in green cones, followed by mature and opened cones. Taxa with the highest scores were Tsuga canadensis, Cryptomeria japonica, Chamaecyparis lawsoniana, Thuja orientalis, Metasequoia glyptostroboides and Picea abies. For the samples with the highest overall antioxidant power the high-performance liquid chromatographic/tandem mass spectrometric polyphenol profiling was carried out (green cones of T. canadensis and P. abies) and 83 compounds have been tentatively identified and described. Results contribute to the future bioactivity testing and evaluation of the cone extracts of T. canadensis and P. abies.

scholarly journals IMPROVEMENT OF ORGANIC RED PIGMENT PRODCUTION BY MONASCUS PURPUREUS TISTR3651 USING PATHUMTHANI-1 RICE-BASED MEDIUM IN SUBMERGED AND SOLID-STATE FERMENTATION

2021 ◽  
pp. 47-50
Author(s):  
SURACHAI TECHAOEI ◽  
KHEMJIRA JARMKOM ◽  
THISAKORN DUMRONGPHUTTIDACHA ◽  
WARACHATE KHOBJAI
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Monascus Purpureus ◽  
Total Phenolic ◽  
Red Pigment ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Monascus Pigments ◽  
Ferric Reducing Antioxidant Power

Objective: This research is to study the production of natural red pigment by Monascus purpureus TISTR3615 in the submerged and solid-statefermentation system using Pathumthani-1 rice as a carbon source.Methods: The antioxidant activity of the red pigment was evaluated in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging assay,and ferric-reducing antioxidant power (FRAP) assay, including total phenolic compound.Results and Discussion: The maximum of red pigment production was 0.55±0.02/ml (OD 680 nm) after incubation at 30°C for 24 days. Theantioxidant activity based on inhibition DPPH (%), ABTS radical scavenging activity (%), and FRAP activity (mM Fe2+/g) was 97.80±1.51,68.64±0.46, and 0.32±0.021, respectively. The total phenolic content was 164.78±2.82 μg GAE/mg.Conclusion: It was estimated that Monascus pigments, leading to nutraceutical and pharmaceutical applications, cosmetic industry, and foodindustry.

scholarly journals Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ruth Edwige Kemadjou Dibacto ◽  
Boris Ronald Tonou Tchuente ◽  
Maxwell Wandji Nguedjo ◽  
Yves Martial Tongue Tientcheu ◽  
Emilienne Carine Nyobe ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Persea Americana ◽  
Total Phenolic ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging

Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v / v ), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.

Sign in / Sign up

Export Citation Format

Share Document