Potentially Bioaccessible Phenolic and Antioxidant Potential of Fresh and Stored Lentil Sprouts—Effect of Lactobacillus plantarum 299v Enrichment

The phenolic and antioxidant potential of potentially bioaccessible fractions of lentil sprouts was studied. Sprouts were cocultivated with a probiotic to obtain a new functional product and further stored in cool conditions. The fraction obtained after buffer extraction and gastric digestion had higher content of phenolics compared to the control (by 20% and 46%, respectively); however, a 9% decrease was observed in samples obtained after gastrointestinal digestion. After gastrointestinal digestion, the highest content of phenolics (278 µg/g d.w.) was determined in the fresh control sprouts. Compounds neutralizing ABTS and hydroxyl radicals, chelating metal ions, and exhibiting strong reducing power were effectively released after gastrointestinal digestion (e.g., the values of the gastrointestinal digestibility index for chelating power and ability to quench hydroxyl radicals significantly exceeded 1 in all studied samples). It was proved that the enrichment of sprouts with a probiotic and further storage significantly improved the antioxidant potential; compared to the fresh control sprouts, an increase by 45% and 10% was determined after the gastric and gastrointestinal digestion, respectively. Lentil sprouts enriched with L. plantarum 299v may be a new functional product characterized by the high antioxidant capacity of the potentially bioaccessible fraction.

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Antioxidant Enriched Fractions fromZingiber OfficinaleRoscoe

E-Journal of Chemistry ◽

10.1155/2011/960193 ◽

2011 ◽

Vol 8 (2) ◽

pp. 721-726 ◽

Cited By ~ 5

Author(s):

Ismail Rahath Kubra ◽

Kulathooran Ramalakshmi ◽

Lingamallu Jagan Mohan Rao

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging ◽

Reducing Power ◽

Zingiber Officinale ◽

Pharmaceutical Formulations ◽

Water Soluble ◽

Antioxidant Potential ◽

Methanol Fraction ◽

Freeze Dried ◽

Ginger Rhizome

Ginger rhizome (Zingiber officinaleRoscoe) has many diverse properties and medicinal values such as antioxidant potential combined with the properties of a spice. Dried ginger (DG) were extracted with aqueous ethanol and freeze-dried. The extract was evaluated for antioxidant potential, using 1,1'-diphenyl-2-picryl-hydrazyl radical scavenging, antioxidant capacity and reducing power assays. DG extract was further fractionated into methanol (Mfr) and water-soluble (Wfr) fractions. The Mfr exhibited higher antioxidant capacity when compared to DG extract. Higher antioxidant potential of the methanol fraction may be due to the presence higher polyphenols and [6]-gingerol content. This suggests that alcoholic soluble fraction possess enormous scope to enhance the antioxidant potential when used as a supplement in various food as well as pharmaceutical formulations / products.

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Differential Antioxidant Composition and Potential of some commonly used Indian Spices

Journal of AgriSearch ◽

10.21921/jas.v4i03.9015 ◽

2017 ◽

Vol 4 (03) ◽

Author(s):

SHARDA CHOUDHARY ◽

ANDY PEREIRA ◽

SUPRATIM BASU ◽

A. K. VERMA

Keyword(s):

Antioxidant Capacity ◽

Curcuma Longa ◽

Radical Scavenging ◽

Reducing Power ◽

Antioxidant Potential ◽

Flavonoid Content ◽

Food Preservatives ◽

Nitric Oxide Radical ◽

Radical Scavenging Ability ◽

Phytochemical Components

Spices and herbs have been added to Indian foods not only as flavoring agents but also as natural supplements of medicines and food preservatives. The purpose of this study was to study the composition and antioxidant potential of some commonly used seed spices and derive a correlation between their phytochemical components and antioxidant capacity. Crushed seeds of cumin (Cuminumcyminum), coriander (Coriandrumsativum), fennel (Foeniculumvulgare), fenugreek (Trigonellafoenum-graecum), ajwain (Trachyspermumammi) and turmeric (Curcuma longa)were usedto prepare methanolic extract and iron(III) reduction, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, hydrogen peroxide , superoxide and nitric oxide radical scavenging, reducing power were assayed as an index of the antioxidant capacity along with phenolics and flavonoids were also estimated. In addition to turmeric, ajwain, fennel and coriander showed higher phenolic, flavonoid content, and antioxidant potential in comparison to fenugreek and cumin. The extracts of these spices are promising sources of alternative medicine with high free radical scavenging ability OF synthetic antioxidants and can also be used for therapeutic purposes as well.

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Turmeric and cinnamon dominate in antioxidant potential among four major spices

Journal of Spices and Aromatic Crops ◽

10.25081/josac.2017.v26.i1.803 ◽

2017 ◽

Vol 26 (1) ◽

pp. 27 ◽

Cited By ~ 2

Author(s):

B Saranya ◽

T Sulfikarali ◽

S Chindhu ◽

A M Muneeb ◽

N K Leela ◽

...

Keyword(s):

Methanol Extract ◽

Reducing Power ◽

Black Pepper ◽

Chloroform Extract ◽

Antioxidant Potential ◽

Total Phenol Content ◽

Power Method ◽

Phenol Content ◽

Dpph Assay ◽

Synthetic Antioxidant

Antioxidant activity of sequential extracts of black pepper, ginger, turmeric and cinnamon was determined by DPPH assay, phosphomolybdate method and ferric reducing power method and compared with that of the synthetic antioxidant BHA. The results revealed that methanol extract of cinnamon has highest antioxidant potential followed by chloroform extract of turmeric. The antioxidant potential was also correlated with total phenol content.

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Physiochemical properties and antioxidant potential of Persea Americana seed oil

10.31221/osf.io/jtf4s ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Seed Oil ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Reducing Power ◽

Acid Value ◽

Persea Americana ◽

Antioxidant Potential ◽

Physiochemical Properties ◽

Physiochemical Parameters ◽

Ic50 Value

Oil extracted from Persea Americana seed was assayed for its physiochemical properties and antioxidant potential using various standard methods. The oil content of the seed was found to be < 10%. Brownish-red color oil was liquid at room temperature, with specific gravity of 0.91±0.02 g/mL. Other physiochemical parameters determined were; acid value (4.51±0.08 mgKOH/g), %FFA (2.26±0.08), peroxide value (2.40±0.57 mgO2/Kg), ester value (31.26±0.03 mgKOH/g), saponification value (35.76±0.07 mgKOH/g) and iodine value (23.5±0.07). The results of the antioxidant activities of the seed oil showed that the flavonoid content (80.00±1.41 mgQE/g) was ~10 folds higher than the phenolic content (8.27±0.06 mgGAE/g). The DPPH radical scavenging value was found to be 51.54±0.25% with an IC50 value of 4.68±0.02 mg/mL and reducing power with an average absorbance of 0.85±0.01 and an IC50 value of 0.001±0.02 mg/mL. Gallic acid showed better antioxidant activities than the oil studied. The results obtained in this study showed that Persea Americana seed oil has nutritional, industrial as well as medicinal potentials.

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Design and Synthesis of Novel Anti-inflammatory/Anti-ulcer Hybrid Molecules with Antioxidant Activity

Medicinal Chemistry ◽

10.2174/1573406416666200930114340 ◽

2020 ◽

Vol 16 ◽

Author(s):

Bhim Bahadur Chaudhari ◽

Alka Bali ◽

Ajitesh Balaini

Keyword(s):

Antioxidant Activity ◽

Oral Absorption ◽

Radical Scavenging ◽

Reducing Power ◽

Antioxidant Potential ◽

Inflammatory Activity ◽

In Vivo Models ◽

Standard Drug ◽

Hybrid Molecules ◽

Anti Inflammatory

Background: NSAIDs are the most widely prescribed medications worldwide for their anti-inflammatory, antipyretic, and analgesic effects However, their chronic use can lead to several adverse drug events including GI toxicity. The selective COX-2 inhibitors developed as gastro-sparing NSAIDs also suffer from serious adverse effects which limit their efficacy. Objective: Local generation of reactive oxygen species is implicated in NSAID-mediated gastric ulceration and their combination with H2 antagonists like famotidine reduces the risk of ulcers. The objective of this work was to design and synthesize novel methanesulphonamido isoxazole derivatives by hybridizing the structural features of NSAIDs with those of antiulcer drugs (ranitidine, famotidine, etc.) to utilize a dual combination of anti-inflammatory activity and reducing (antioxidant) potential. Method: The designing process utilized three dimensional similarity studies and utilized an isoxazole core having a potential for anti-inflammatory as well as radical scavenging antioxidant activity. The compounds were assayed for their antiinflammatory activity in established in vivo models. The in vitro antioxidant activity was assessed in potassium ferricyanide reducing power (PFRAP) assay employing ascorbic acid as the standard drug. Results: Compounds (5, 6, 9 and 10) showed anti-inflammatory activity comparable to the standard drugs and were also found to be non-ulcerogenic at the test doses. Compounds 6-10 exhibited good antioxidant effect in the concentration range of 1.0-50.0 µmol/ml. The test compounds were also found to comply with the Lipinski rule suggesting good oral absorption. Conclusion: A new series of isoxazole based compounds is being reported with good anti-inflammatory activity coupled with antioxidant potential as gastro-sparing anti-inflammatory agents.

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Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.45793 ◽

2020 ◽

Vol 16 (1) ◽

pp. 15

Author(s):

Imanuel Medy Pasanda ◽

Edi Suryanto ◽

Gregoria Djarkasi

Keyword(s):

Antioxidant Capacity ◽

Reducing Power ◽

Total Phenolic ◽

Composite Flour ◽

Frap Assay ◽

Phytochemical Content ◽

Lattice Design ◽

Antioxidant Content ◽

Composite Flours ◽

Locally Grown

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

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High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

Antioxidants ◽

10.3390/antiox10020234 ◽

2021 ◽

Vol 10 (2) ◽

pp. 234 ◽

Cited By ~ 1

Author(s):

Yili Hong ◽

Zening Wang ◽

Colin J. Barrow ◽

Frank R. Dunshea ◽

Hafiz A. R. Suleria

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Prunus Persica ◽

Phenolic Content ◽

Antioxidant Potential ◽

Stone Fruit ◽

Total Phenolic ◽

Stone Fruits ◽

Antioxidant Power ◽

Pharmaceutical Industries

Stone fruits, including peach (Prunus persica L.), nectarine (Prunus nucipersica L.), plum (Prunus domestica L.) and apricot (Prunus armeniaca L.) are common commercial fruits in the market. However, a huge amount of stone fruits waste is produced throughout the food supply chain during picking, handling, processing, packaging, storage, transportation, retailing and final consumption. These stone fruits waste contain high phenolic content which are the main contributors to the antioxidant potential and associated health benefits. The antioxidant results showed that plum waste contained higher concentrations of total phenolic content (TPC) (0.94 ± 0.07 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC) (0.34 ± 0.01 mg quercetin equivalents (QE)/g), while apricot waste contained a higher concentration of total tannin content (TTC) (0.19 ± 0.03 mg catechin equivalents (CE)/g) and DPPH activity (1.47 ± 0.12 mg ascorbic acid equivalents (AAE)/g). However, nectarine waste had higher antioxidant capacity in ferric reducing-antioxidant power (FRAP) (0.98 ± 0.02 mg AAE/g) and total antioxidant capacity (TAC) (0.91 ± 0.09 mg AAE/g) assays, while peach waste showed higher antioxidant capacity in 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay (0.43 ± 0.09 mg AAE/g) as compared to other stone fruits waste. Qualitative and quantitative phenolic analysis of Australian grown stone fruits waste were conducted by liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) and HPLC-photodiode array detection (PDA). The LC-ESI-QTOF-MS/MS result indicates that 59 phenolic compounds were tentatively characterized in peach (33 compounds), nectarine (28), plum (38) and apricot (23). The HPLC-PDA indicated that p-hydroxybenzoic acid (18.64 ± 1.30 mg/g) was detected to be the most dominant phenolic acid and quercetin (19.68 ± 1.38 mg/g) was the most significant flavonoid in stone fruits waste. Hence, it could be concluded that stone fruit waste contains various phenolic compounds and have antioxidant potential. The results could support the applications of these stone fruit wastes in other food, feed, nutraceutical and pharmaceutical industries.

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Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽

10.3390/antiox10050645 ◽

2021 ◽

Vol 10 (5) ◽

pp. 645

Author(s):

Sergio Montserrat-de la Paz ◽

Alicia Martinez-Lopez ◽

Alvaro Villanueva-Lazo ◽

Justo Pedroche ◽

Francisco Millan ◽

...

Keyword(s):

Antioxidant Capacity ◽

Reducing Power ◽

Protein Isolate ◽

Protein Hydrolysates ◽

Antioxidant Peptides ◽

Amaranthus Caudatus ◽

Intact Proteins ◽

Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

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