scholarly journals Evaluating the Antioxidants, Whitening and Antiaging Properties of Rice Protein Hydrolysates

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3605
Author(s):  
Hui-Ju Chen ◽  
Fan-Jhen Dai ◽  
Cheng-You Chen ◽  
Siao-Ling Fan ◽  
Ji-Hong Zheng ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Skin Aging ◽  
Protein Hydrolysates ◽  
Total Phenolic ◽  
Rice Protein ◽  
Potential Applications ◽  
Trolox Equivalent ◽  
Dose Dependent ◽  
Excellent Source ◽  
Reduction Capacity

Plant-derived protein hydrolysates have potential applications in nutrition. Rice protein hydrolysates (RPHs), an excellent source of proteins, have attracted attention for the development of cosmeceuticals. However, few studies have reported the potential application of RPH in analysis, and this study examined their antioxidant activities and the inhibitory activities of skin aging enzymes. The results indicated that the total phenolic and flavonoid concentrations were 2.06 ± 0.13 mg gallic acid equivalent/g RPHs and 25.96 ± 0.52 µg quercetin equivalent/g RPHs, respectively. RPHs demonstrated dose-dependent activity for scavenging free radicals from 1,1-diphenyl-2-picrylhydrazyl [half-maximal inhibitory concentration (IC50) = 42.58 ± 2.1 mg/g RPHs] and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (IC50 = 2.11 ± 0.88 mg/g RPHs), dose-dependent reduction capacity (6.95 ± 1.40 mg vitamin C equivalent/g RPHs) and oxygen radical absorbance capacity (473 µmol Trolox equivalent/g RPHs). The concentrations of the RPH solution required to achieve 50% inhibition of hyaluronidase and tyrosinase activities were determined to be 8.91 and 107.6 mg/mL, respectively. This study demonstrated that RPHs have antioxidant, antihyaluronidase, and antityrosinase activities for future cosmetic applications.

scholarly journals Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 215 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Shi-Yu Cao ◽  
Xiao-Yu Xu ◽  
Ren-You Gan ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Tea Infusions ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe2+/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions.

Total Phenolic, Antioxidant Activities and Flavonoid Contents of Herbal Syrups

2019 ◽  
Vol 800 ◽  
pp. 60-64
Author(s):  
Fredijs Dimiņš ◽  
Ingrīda Augšpole
Keyword(s):  
Antiradical Activity ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Scavenging Activity ◽  
Total Phenols ◽  
Total Phenolic Compounds ◽  
Trolox Equivalent

The aim of the study was to characterize antioxidative properties and antiradical activity of the herbal syrups collection in Latvia. Spectrophotometry was used to characterize antioxidant properties of herbal syrups. Antiradical activity, total phenols and content of flavonoids were determined spectrophotometrically. The antiradical scavenging activity was measured by the DPPH (2.2-diphenyl-1-picrylhydrazyl) reaction. The herbal syrups antiradical scavenging activity was estimated by the amount of DPPH of reagent using in reaction with a sample of vegetable syrup (in percent) and by Trolox equivalent. The total phenolic compounds were determined by using the Folin – Ciocalteu method. The total phenolic content was expressed in mg of the gallic acid equivalents. The content of flavonoids was determined by using reaction between the AlCl3 and flavonoids. Antiradical scavenging activity by Trolox equivalent of the herbal syrups was found from 81 to be 130 mg 100 g-1 herbal syrups. The content of total phenols was found from 22 to be 282 mg GAE 100 g-1, but content of total flavonoids by quercetin equivalent was found from 1 to 44 mg QE 100 g-1. In case of increased disease problems, syrups with increased antioxidant content should be used. However, the specificity of each disease should be taken into account as well as the content of certain compounds in the plants.

scholarly journals Phytopharmacological Evaluation of Alcoholic Extract of Berberis aristata Leaf in the Treatment of Gastric Ulcer

2020 ◽  
Vol 13 (1) ◽  
pp. 1-5
Author(s):  
Ratnaker Singh ◽  
Y. Trilochana
Keyword(s):  
Acute Toxicity ◽  
Crude Extract ◽  
Antioxidant Activities ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Antiulcer Activity ◽  
Alcoholic Extract ◽  
Dose Dependent

For over a century, peptic ulcer has been one of the most common gastrointestinal tract (GIT) disorder. There are number of drugs are now available for treatment. Drugs of herbal origin reduce the offensive factors and have proved to be safe, clinically effective, relatively less expensive, globally competitive, and with better patient tolerance.This study was performed to assess the anti-ulcer activity on different parts of B.aristata. Apart from that, acute toxicity, qualitative chemical analysis, total phenolic content (TPC), total flavonoid content(TFC) and in vitro antioxidant activities were evaluated. The potentially active plant part was selected for screening as gastro protective, in vivo antioxidant and antisecretory activities in ulcerated rats.The 50% ethanolic extract of B. aristata were subjected to preliminary phytochemical screening, estimation of TFC and TPC. The crude extract from the leaves of B. aristata gave best antiulcer activity among flower and stem. In acute toxicity studies, the administration of the crude extract of B. aristata leaves did not reveal any adverse effects or toxicity in rats at fourteen days observations.The results of these studies have shown that ethylexract of B.aristata leaf (EEBAL) produced a significant dose dependent ulcerprotective, antioxidant and antisecretory activity by blocking the activity of proton pump, protecting from antioxidants produced during stress induced ulcer and by enhancing glycoprotein levels.

scholarly journals Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 161 ◽  
Author(s):  
Carmine Negro ◽  
Alessio Aprile ◽  
Andrea Luvisi ◽  
Francesca Nicolì ◽  
Eliana Nutricati ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Ic50 Values ◽  
Phenolic Profiles ◽  
Trolox Equivalent ◽  
Phenolic Substances

In the last years, the interest in Italian monovarietal oils has increased due to their specific organoleptic qualities. Extra virgin olive oils (EVOOs) are rich in phenolic compounds, secondary metabolites well known and studied for their nutraceutical properties. However, among EVOOs, there is great variability in phenolic composition due to the origin, the production technique, and mainly, the genotype. The aim of this work was to evaluate the different phenolic profiles and the antioxidant activities of monovarietal oils. The results confirm this variability. In fact, the overall content of oleuropein varies up to four times between the different genotypes (from 33.80 to 152.32 mg/kg oil), while the oleocanthal content is significant only in two oils. The antioxidant activity, determined with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays, is correlated with the content of total phenolic substances, with half maximal inhibitory concentration (IC50) values for the DPPH test ranging from 160 to 91 mg of oil, while the ORAC test shows values between 5.45 and 8.03 μmol Trolox equivalent (TE)/g oil.

scholarly journals Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

Antioxidants ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 155
Author(s):  
Dan-Dan Zhou ◽  
Adila Saimaiti ◽  
Min Luo ◽  
Si-Yu Huang ◽  
Ruo-Gu Xiong ◽  
...  
Keyword(s):  
Green Tea ◽  
High Performance ◽  
Antioxidant Activities ◽  
Black Tea ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Array Detector ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Trolox Equivalent

Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.

scholarly journals Gümüşhane İlinde Tıbbi Amaçla Kullanılan Atkuyruğu (Equisetum arvense) Bitkisinin Bazı Biyolojik Aktivitelerinin İncelenmesi

2018 ◽  
Vol 5 (13) ◽  
pp. 1810
Author(s):  
Tuba Acet ◽  
Kadriye Özcan
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Total Phenolic ◽  
Equisetum Arvense ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Ethanol Extracts ◽  
Gallic Acid Equivalent ◽  
Mic Value

In this study, total phenolic content, antimicrobial and antioxidant activities of the extracts obtained with different polarity solvents of horsetail (Equisetum arvense) plant, which is being used by people in Gümüşhane province for different medical purposes, were investigated. Total phenolic contents were measured by spectrophotometric method as gallic acid equivalent. Antimicrobial activity was determined by disc diffusion and microdilution (MIC value) methods and antioxidant activity was determined by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] and DPPH (2,2-diphenyl-1-picrylhydrazyl) methods and calculated as trolox equivalent. The highest content of phenolic was detected in the ethyl acetate extract (108.9 mg GAE/g extract), while the highest antioxidant capacity was found 15.76 μg/ml as trolox equivalent in the ethanol extract. In addition, the highest antimicrobial activity was detected in the ethanol extracts against to MRSA with 4 μg/ml MIC value.

scholarly journals Biochemical content, minerals, and antioxidant activity of fruit jiaosu obtained by natural fermentation

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 423-430
Author(s):  
P.A. Hnin ◽  
Y.C. Kam ◽  
N.W. Sit
Keyword(s):  
Antioxidant Activity ◽  
Organic Acid ◽  
Protein Concentration ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Natural Fermentation ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Raw Honey

This study was conducted to determine the pH, protein concentration, mineral, phenolic, flavonoid, and organic acid contents, as well as the antioxidant activity of three batches of fruit jiaosu (F1B3, F1B4, and F1B5). The jiaosu was prepared by mixing ten types of fresh fruits, raw honey, and water (3:1:10, w/w/w), and fermented at room temperature for six months. All fruit jiaosu had low pH (2.96–3.69), and the protein concentration was ranged from 8.45 to 16.2 µg/mL. Potassium (605.0–657.2 mg/L) was found to be the most abundant mineral in all the samples, followed by magnesium, calcium, and sodium. The total phenolic and flavonoid contents were 183.1–210.5 µg gallic acid equivalent/mL and 45.2–53.8 µg quercetin equivalent/mL, respectively. Acetic acid was the major organic acid in the F1B4 and F1B5 samples (6.58 g/L and 20.7 g/L, respectively) while the F1B3 sample contained the highest amount of lactic acid (12.1 g/L). Ascorbic and citric acids were present in small amounts in all samples. All the samples showed stronger scavenging activity against 2,2-diphenyl-1-picrylhydrazyl radicals (half-maximum inhibitory concentration, IC50: 13.6–16.8% v/v) than against hydrogen peroxide (IC50: 47.2–50.6% v/ v). The ferric reducing antioxidant power and oxygen radical absorbance capacity values for the samples were 14.9–20.9 µg ascorbic acid equivalent/mL and 23.9–25.4 mg Trolox equivalent/mL, respectively. The results indicated that the fruit jiaosu is a complex acidic solution containing proteins, minerals, phenolic compounds, and organic acids with antioxidant activities. Natural fermentation may cause variations in the organic acid content of the fruit jiaosu.

scholarly journals Antioxidant activities and inhibitory effects of free and bound polyphenols from date (Phoenix dactylifera L.) seeds on starch digestive enzymes

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Sameera Sirisena ◽  
Ken Ng ◽  
Said Ajlouni
Keyword(s):  
Antioxidant Activities ◽  
Phoenix Dactylifera ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Food Ingredients ◽  
Phoenix Dactylifera L ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Date (Phoenix dactylifera L.) seeds have gained interest as a valuable by-product of  the date fruit industry and have been identified as a rich source of functional and bioactive ingredients. In this study, date seeds from five varieties (Medjool, Deglet Nour, Barhee, Bou Sthammi and Dayrie) cultivated in Australia were analysed for their total phenolic and flavonoid contents, ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), and in-vitro inhibition against α-amylase and α-glucosidase. The date seed powders (DSP) were extracted with acetone-methanol-water (2:2:1, v:v:v) to obtain free polyphenols.  The bound polyphenols were extracted from the residual solids with butanol-HCl (97.5:2.5; v/v) treatment at 100 °C. The greatest quantities of total phenols (4166±227 mg Gallic Acid Equivalents 100g-1 DSP), total flavonoids (52.1±9.6 mg Quercetin Equivalents 100g-1 DSP), FRAP (1589±47 µmol Iron[II] Equivalents g-1 DSP) and TEAC (45.2±1.4 µmol Trolox Equivalents g-1 DSP) were detected in seeds from Deglet Nour variety. Both free and bound polyphenol fractions showed significant (p<0.05) inhibition against rat intestinal α-glucosidase with little or no inhibition against pancreatic α-amylase. Bound polyphenols showed stronger α-glucosidase inhibition compared with free polyphenols.  The IC50 for α-glucosidase were reported as mg GAE mL-1 ranged from 0.39±0.02 (Deglet Nour) to 0.68±0.02 (Medjool) for bound polyphenols, and from 0.907±0.08 (Medjool) to 1.75±0.15 (Barhee-khalal) for free polyphenols. Bound polyphenol fraction, with strong α-glucosidase inhibition and weak α-amylase inhibition, was suggested as a significant source of functional food ingredients with anti-hyperglycaemic properties.

scholarly journals Use of Natural Antioxidants from Newfoundland Wild Berries to Improve the Shelf Life of Natural Herbal Soaps

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 536 ◽  
Author(s):  
Oludoyin Adigun ◽  
Charles Manful ◽  
Natalia Prieto Vidal ◽  
Abira Mumtaz ◽  
Thu Pham ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antioxidant Activities ◽  
Natural Antioxidants ◽  
Consumer Products ◽  
Total Phenolic ◽  
Total Antioxidant ◽  
Trolox Equivalent ◽  
Berry Extracts ◽  
Wild Berries ◽  
Natural Additives

Antioxidants are important bio-regulators and suppressors of oxidation and are useful in enhancing the shelf life of consumer products. Formulated natural herbal soaps contain ingredients with antioxidant activities, but it is unknown how this influences shelf life. Herein, we evaluated whether natural additives or wild berry extracts were effective in improving the quality of natural herbal soaps. Three natural soaps, base bar (BB), forest grove (FG), and hibiscus rosehip (HR), were formulated using several wild berry extracts or natural additives and evaluated against similar commercial brands. The total phenolic content (TPC) of BB and FG infused with partridgeberry and HR with rosemary was 35.22, 44.72, and 33.26 µmole quercetin equivalent/g soap, while the total antioxidant activity (TAA) was 125.20, 119.23, and 126.94 µmole Trolox equivalent/g soap, respectively. Conversely, the commercial brand (BSG) with the highest TPC (56.24 µmole) contained lower TAA (59.68 µmole). As expected, the TPC and TAA of natural soaps were strongly correlated, and the majority (55–82%) of the polyunsaturated di/triacylglycerols remained unsaponified. Some extracts were inhibitory, while others promoted microbial growth. The results indicate that natural antioxidants from some Newfoundland wild berries have applications in improving the shelf life of natural herbal soaps, but care must be taken with the choice of berry used in the final soap formulation.

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