scholarly journals Evaluation of Quality, Antioxidant Capacity, and Digestibility of Chickpea (Cicer arietinum L. cv Blanoro) Stored under N2 and CO2 Atmospheres

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2773
Author(s):  
Liliana Maribel Perez-Perez ◽  
José Ángel Huerta-Ocampo ◽  
Saúl Ruiz-Cruz ◽  
Francisco Javier Cinco-Moroyoqui ◽  
Francisco Javier Wong-Corral ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Digestion ◽  
Nitrogen Atmosphere ◽  
Total Phenols ◽  
Antioxidant Power ◽  
Modified Atmospheres ◽  
Ferric Reducing Antioxidant Power ◽  
Proximal Analysis

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N2 and CO2 atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.

scholarly journals Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5523
Author(s):  
Szymon Poliński ◽  
Sylwia Kowalska ◽  
Patrycja Topka ◽  
Aleksandra Szydłowska-Czerniak
Keyword(s):  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Simulated Digestion ◽  
Before And After ◽  
Ferric Reducing Antioxidant Power

In this study, dark chocolates (DCh) containing zinc lactate (ZnL) were enriched with extracts from elderberries (EFrE), elderflowers (EFlE), and chokeberries (ChFrE) to improve their functional properties. Both dried plant extracts and chocolates were analyzed for antioxidant capacity (AC) using four different analytical methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), cupric ion-reducing antioxidant capacity (CUPRAC), and ferric-reducing antioxidant power (FRAP), while total phenolic content (TPC) was determined by Folin–Ciocalteu (F–C) assay. An increase in antioxidant properties of fortified chocolates was found, and the bioaccessibility of their antioxidants was evaluated. The highest AC and TPC were found in ChFrE and chocolate with chokeberries (DCh + ChFrE) before and after simulated in vitro digestion. Bioaccessibility studies indicated that during the simulated digestion the AC of all chocolates reduced significantly, whereas insignificant differences in TPC results were observed between chemical and physiological extracts. Moreover, the influence of plant extracts on physicochemical parameters such as moisture content (MC), fat content (FC), and viscosity of chocolates was estimated. Furthermore, scanning electron microscopy with dispersive energy spectroscopy (SEM-EDS) was used to analyze surface properties and differences in the chemical composition of chocolates without and with additives.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

Release of phenolic compounds and antioxidant capacity of Chinese hawthorn “Crataegus pinnatifida” during in vitro digestion

2018 ◽  
Vol 40 ◽  
pp. 76-85 ◽  
Author(s):  
Guiqing Zheng ◽  
Jie Deng ◽  
Lingrong Wen ◽  
Lijun You ◽  
Zhengang Zhao ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
In Vitro Digestion ◽  
Crataegus Pinnatifida

scholarly journals Analysis of Popcorn (Zea mays L. var. everta) for Antioxidant Capacity and Total Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 22 ◽  
Author(s):  
Michael G. Coco Jr. ◽  
Joe A. Vinson
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
High Fiber ◽  
Snack Foods ◽  
Total Antioxidant

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin-Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.

scholarly journals Phenolic Fingerprinting, Antioxidant, and Deterrent Potentials of Persicaria maculosa Extracts

Molecules ◽  
2020 ◽  
Vol 25 (13) ◽  
pp. 3054 ◽  
Author(s):  
Luisa Quesada-Romero ◽  
Carlos Fernández-Galleguillos ◽  
Jan Bergmann ◽  
María-Eugenia Amorós ◽  
Felipe Jiménez-Aspee ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Macrosiphum Euphorbiae ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Antioxidant Power ◽  
Aerial Parts ◽  
Ferric Reducing Antioxidant Power ◽  
First Time ◽  
Derivatives Of

Persicaria maculosa (Polygonaceae) (known as lady’s thumb) is an annual morphologically variable weed that is widely distributed in Chile. The purpose of this study was to investigate the antifeedant potential of methanolic (MeOH), ethanolic (EtOH), and dichloromethane (DCM) extracts from the aerial parts of this plant collected in the Valparaíso and Curicó provinces (Chile) and relate this activity to the antioxidant capacity and the presence of phenolic compounds in the extracts. A phenolic profile based on HPLC-ESI-MS/MS allowed the identification of 26 phenolic compounds, most of them glycosyl derivatives of isorhamnetin, quercetin, and kaempferol. In addition, the total phenolic content (TP), total flavonoids (TF), and antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion scavenging (O2−), ferric-reducing antioxidant power (FRAP), and cupric-reducing antioxidant capacity (CUPRAC) of the extracts are reported. The antifeedant potentials of the plant extracts were tested against Epilachna paenulata, Pseudaletia adultera, Macrosiphum euphorbiae, and Diaphorina citri insects for the first time. The activity against the aphid M. euphorbiae was significant for the DCM extracts of plants from Valparaíso and Curicó (settling % = 23% ± 4% and 23% ± 5%, respectively). The antifeedant activities against the beetle E. paenulata and the lepidoptera P. adultera were significant for Valparaíso extracts, especially when tested against E. Paenulata (IFP = 1.0 ± 0.0). Finally, the MeOH and EtOH extracts from Valparaíso plants reduced the diet consumption of the psilid D. citri (p < 0.05). The results showed that P. maculosa is a good source of flavonoids with some antioxidant capacities and has potential interest as botanical eco-friendly alternative with deterrent activity.

scholarly journals Evaluation of In vitro Antioxidant and Qualitative Phytochemical Analysis of Methanol Leaf Extract of Fadogia cienkowskii Scheinf Fam. Rubiaceae

2021 ◽  
pp. 17-23
Author(s):  
Vincent O. Chukwube ◽  
Elejeje O. Okonta ◽  
Christopher O. Ezugwu ◽  
Uchenna E. Odoh
Keyword(s):  
Antioxidant Capacity ◽  
Leaf Extract ◽  
Antioxidant Property ◽  
Phytochemical Analysis ◽  
Maximal Effect ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Percentage Yield ◽  
Ferric Reducing Antioxidant Power

Aim: Fadogia cienkowskii Scheinf has been used in ethno medicine for the treatment of pyrexia, convulsion in children, inflammation and malaria. The aim of this work is to ascertain the presence of some phytochemicals in the leaf of Fadogia cienkowskii Scheinf and to investigate the antioxidant property of the methanol leaf extract of the plant.  Study Design: This work was designed to investigate the presence of some phytochemicals in the plant and to further evaluate the antioxidant property of the methanol leaf extract of the plant using three models. Methodology: The pulverized leaves (1 kg) was extracted with 5.0 L of 95% methanol employing cold maceration technique. The extract obtained was dried using rotatory evaporator.     Qualitative and quantitative phytochemical evaluations were carried out using standard methods. Antioxidant capacity was investigated using 2,2 diphenyl-1- picrylhydrazyl, ferric reducing antioxidant power and total antioxidant capacity models.    Results: The percentage yield of extract is 20%. Flavonoids, saponins, tannins, glycosides, terpenoids, alkaloids and steroids were present in the extract. Total phenol concentration was 0.55+ 0.13 ug/ml. The amount of flavonoid was 3.28+0.01 g by gravimetry with sample weight of 5+0.02 gm. The antioxidant activity of the plant methanol leaf extract showed maximal effect as demonstrated by its EC 50 of 3.811+0.03 ug/ml compared with the ascorbic acid standard 4.989+0.02 ug/ml using DPPH method. This result was validated by the FRAP and TAC models.  Conclusion: The presence of polyphenolic biomolecular compounds in the extract confirms the use of the plant in Ethnomedicine.

Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power

2019 ◽  
Vol 886 ◽  
pp. 46-51
Author(s):  
Techaoei Surachai ◽  
Jarmkom Khemjira ◽  
Khobjai Warachate
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Herbal Tea ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Intermediate Activity ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

The main objective aimed to compare in vitro antioxidant power of different recipes of Thai herbal teas including of Tatirot, Krajeab, Kamfoi, and Kesorn Bua. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power of freshly brewed tea. Results showed that different Thai tea recipes had slightly different in vitro antioxidant power. The herbal teas recipe was expressed as µM of antioxidant power/g of dried Thai tea recipes. Values ranges as 555.62±0.77-908.43±0.69 µM/1g of Thai herbal tea, especially Krajeab tea showed strongly antioxidant of 908.43±0.69 µM/1g of tea when compared with other samples. Therefore, it has confirmed that the antioxidant power of Thai herbal tea recipes is considerably intermediate activity than vitamin C

scholarly journals Physicochemical characteristics, minerals, phenolic compounds, and antioxidant capacity in fig tree fruits with macronutrient deficiencies

2020 ◽  
Vol 48 (3) ◽  
pp. 1585-1599
Author(s):  
Carlos A. GARZA-ALONSO ◽  
Guillermo NIÑO-MEDINA ◽  
Adriana GUTIÉRREZ-DÍEZ ◽  
Josué I. GARCÍA-LÓPEZ ◽  
Rigoberto E. VÁZQUEZ-ALVARADO ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Physicochemical Characteristics ◽  
Fruit Production ◽  
Nutritional Deficiencies ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Fig Tree ◽  
Element Technique ◽  
Tree Fruits

In this research, effects of macronutrient deficiency (N, P, K, Ca, and Mg) on the production, physicochemical characteristics, minerals, phenolic compounds, and antioxidant capacity of fig fruits (Ficus carica L.) were evaluated using the missing element technique in a controlled hydroponic system under greenhouse conditions. N-deficient plants had no fruit production, while fruits with absence of P, K, and Ca were the most affected in terms of size, weight, and physicochemical characteristics. On the other hand, the concentration of minerals was significantly different (p<0.05), finding some interactions of synergism and antagonism between ions. Phenolic compounds increased in fruits with P and Ca deficiency, as well as the antioxidant capacity DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) in the fruits of the treatment -Ca. Regarding the FRAP (ferric reducing antioxidant power) test, higher values were found for all treatments without minerals (-P, -K, -Ca, and -Mg) with respect to the control. The results obtained explain the responses of the fig tree subjected to nutritional deficiencies.

scholarly journals Comparison of the antioxidant potential of antiparkinsonian drugs in different in vitro models

2014 ◽  
Vol 50 (4) ◽  
pp. 819-826 ◽  
Author(s):  
Carine Coneglian de Farias ◽  
Kamila Landucci Bonifácio ◽  
Andressa Keiko Matsumoto ◽  
Luciana Higachi ◽  
Rúbia Casagrande ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Respiratory Burst ◽  
Symptomatic Treatment ◽  
In Vitro Models ◽  
Substantia Nigra Pars Compacta ◽  
Antioxidant Power ◽  
Neurodegenerative Process ◽  
Ferric Reducing Antioxidant Power ◽  
Antiparkinsonian Drugs

Parkinson's disease (PD) is characterized by progressive degeneration of dopaminergic neurons in the substantia nigra pars compacta. Furthermore, oxidative stress plays a role in PD, causing or contributing to the neurodegenerative process. Currently PD has only symptomatic treatment and still nothing can be done to stop the degenerative process of the disease. This study aimed to comparatively evaluate the antioxidant capacity of pramipexole, selegeline and amantadine in different in vitrostudies and to offer possible explanations on the molecular antioxidant mechanisms of these drugs. In vitro, the antioxidant capacity of the drugs was assessed by the ability of antiparkinsonian drugs to decrease or scavenge ROS in the neutrophil respiratory burst, ability of antiparkinsonian drugs to donate hydrogen and stabilize the free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH•), to scavenge 2,2'-azino-di-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS+) and evaluation of the ferric reducing antioxidant power (FRAP). This study demonstrated that both pramipexole and selegiline, but not amantadine, have antioxidant effects in vitro by scavenging superoxide anion on the respiratory burst, donating electron in the ABTS+ assay and presenting ferric reduction antioxidant power. This chemical structure-related antioxidant capacity suggests a possible neuroprotective mechanism of these drugs beyond their already recognized mechanism of action.

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