Transgenerational Effects of Salt Stress Imposed to Rapeseed (Brassica napus var. oleifera Del.) Plants Involve Greater Phenolic Content and Antioxidant Activity in the Edible Sprouts Obtained from Offspring Seeds

Previous research has demonstrated that rapeseed sprouts obtained under salinity demonstrate greater phenolic content and antioxidant activity compared to those sprouted with distilled water. This work aimed to test the hypothesis that these effects of salinity may persist into the next generation, so that offspring seeds of plants grown under salt stress may give edible sprouts with increased phenolic content and antioxidant activity. Plants of one rapeseed cultivar were grown in pots with 0, 100 and 200 mM NaCl, isolated from each other at flowering to prevent cross-pollination. Offspring seeds harvested from each salinity treatment were then sprouted with distilled water. We performed the extraction of free and bound phenolic fractions of sprouts and, in each fraction (methanolic extract), we determined the total polyphenols (P), flavonoids, (F), and tannins (T) with Folin–Ciocalteu reagent, the phenolic acids (PAs) by ultra-high-performance liquid chromatographs (UHPLC) analysis, and the antioxidant activity with three tests (2,2-diphenyl-1-picrylhydrazyl-hydrate, DPPH; ferric reducing antioxidant power, FRAP; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt, ABTS). Individual seed weight was slightly decreased by salinity, whereas germination performance was improved, with a lower mean germination time for salted treatments. No significant differences were observed among treatments for P, F and T, except for bound P, while, in most cases, single PAs (as free, bound and total fractions) and antioxidant activity were significantly increased in salted treatments. Our results open new perspectives for the elicitation of secondary metabolites in the offspring seeds by growing parental plants under stressing conditions, imposed on purpose or naturally occurring.

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Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽

10.3390/molecules26082267 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2267

Author(s):

Małgorzata Starowicz ◽

Saruhan Arpaci ◽

Joanna Topolska ◽

Małgorzata Wronkowska

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Weight Basis ◽

Bioactive Molecules ◽

Total Phenolic ◽

Antioxidant Power ◽

Wide Range ◽

Confectionery Products ◽

Ferric Reducing Antioxidant Power ◽

Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

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Changes of antioxidant activity in honey after heat treatment

Czech Journal of Food Sciences ◽

10.17221/509/2012-cjfs ◽

2013 ◽

Vol 31 (No. 6) ◽

pp. 601-606 ◽

Cited By ~ 8

Author(s):

G. Šarić ◽

K. Marković ◽

D. Vukičević ◽

E. Lež ◽

M. Hruškar ◽

...

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Antioxidant Power ◽

Dpph Method ◽

Significant Difference ◽

Acacia Honey ◽

Different Temperatures ◽

Ferric Reducing Antioxidant Power

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods – FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures – at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

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Phenolic Content, Antioxidant and 15-Lypoxygenase Inhibitory Effects of Daniellia oliveri (rolfe) Hutch. & Dalziel (Fabaceae)

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2021/v30i630271 ◽

2021 ◽

pp. 10-18

Author(s):

Mariam Traore ◽

Adjaratou C. Coulibaly ◽

Aboubacar Yaro ◽

Esther W. L. M. Kabre ◽

Noufou Ouedraogo ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Phenolic Content ◽

Stem Bark ◽

Inhibitory Effect ◽

Phytochemical Screening ◽

Methanol Fraction ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Daniellia Oliveri

Aims: The aim of this study is to evaluate the content of phenolic compounds, antioxidant and 15-lipoxygenase inhibition effects of methanolic extract and its fractions of Daniellia. oliveri stem bark. Place and Duration of Study: The work was carried out in the Department of Traditional Pharmacopoeia and Pharmacy (MEPHATRA / PH) of the Institute for Research in Health Sciences (IRSS) and LABIOCA from Université Joseph KI-ZERBO in Ouagadougou between February 2018 and June 2019 Methodology: The phytochemical screening and phenolic content were determined by the methods described in the literature. Antioxidant activity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis 3-ethylbenzoline-6-sulphonate), FRAP (ferric reducing antioxidant power), and lipid peroxidation (LPO). The anti-inflammatory activities were measured on the ability of the extract to inhibit the activity of enzymes such as 15-lipoxygenase Results: Phytochemical screening revealed the presence of flavonoids, tannins, saponins, anthocyanosides, triterpenes and sterols. The extract and its fractions showed a good content of phenolic compounds with values ranging from 773.97 ± 22.91 to 505.51 mg EAG / g for total polyphenols; from 24.38 ± 0.34 to 12.04 ± 0.08 mg EQ / g in total flavonoids, 311.65 ± 6.70 to 221 ± 0.52 mg EC / g in condensed tannins; 681.81 ± 3.97 to 421.29 ± 8.73 mg EUA / g in total triterpenes and from 280.29 ± 21.72 to 222.04 ± 20.99 mg EC / g for total sterols. The methanol fraction showed the best antioxidant activity as well as the best inhibitory effect on 15-lipoxygenase activity. Conclusion: These results showed that Daniellia. oliveri possessed an antioxidant power, an inhibitory effect of 15 lipoxygenase. Daniellia oliveri could be used in the management of inflammatory pathologies and oxidative stress.

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Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Molecules ◽

10.3390/molecules24050991 ◽

2019 ◽

Vol 24 (5) ◽

pp. 991 ◽

Cited By ~ 6

Author(s):

Guillermo Niño-Medina ◽

Dolores Muy-Rangel ◽

Ana de la Garza ◽

Werner Rubio-Carrasco ◽

Briceida Pérez-Meza ◽

...

Keyword(s):

Antioxidant Activity ◽

Weight Loss ◽

Dietary Fiber ◽

Phenolic Content ◽

Control Treatment ◽

Total Phenolic ◽

White Bread ◽

Nutritional Properties ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

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Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

Journal of Food Research ◽

10.5539/jfr.v3n2p54 ◽

2014 ◽

Vol 3 (2) ◽

pp. 54 ◽

Cited By ~ 5

Author(s):

Ying Wang ◽

Marie Therese Charles ◽

Wen-xuan Dong ◽

Claudine Dube ◽

Shahrokh Khanizade

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

High Performance ◽

Phenolic Content ◽

Total Phenolic ◽

Bottom Part ◽

Antioxidant Power ◽

Phenolic Components ◽

Ferric Reducing Antioxidant Power ◽

Strawberry Cultivars

<p>Total phenolic content, phenolic composition, and total antioxidant capacity of neck and bottom parts of two strawberry cultivars, ‘Chambly’ and ‘LL0220-10’, were evaluated using the Folin-Ciocalteu method, high performance liquid chromatography, and ferric reducing/antioxidant power, respectively. A significant interaction (<em>p</em> < 0.05) was observed between examined parts and cultivars. The highest content of phenolics was detected in the bottom part of ‘Chambly’ when compared to its neck, while there was no difference between neck and bottom of ‘LL0220-10’. The most evident group was the anthocyanins accounting for 83.53% of the total phenolic content. These data are a step in establishing a correlation between fruit anatomy and its chemical composition, which could be useful in breeding new strawberry cultivars more resistant to diseases.</p>

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Quality characteristics of wheat flour dough and bread containing grape pomace flour

Food Science and Technology International ◽

10.1177/1082013217745398 ◽

2017 ◽

Vol 24 (3) ◽

pp. 251-263 ◽

Cited By ~ 15

Author(s):

Monika Šporin ◽

Martina Avbelj ◽

Boris Kovač ◽

Sonja Smole Možina

Keyword(s):

Antioxidant Activity ◽

Gallic Acid ◽

Phenolic Content ◽

Antioxidant Properties ◽

Grape Pomace ◽

Sensory Profile ◽

Wheat Bread ◽

Total Phenolic ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.

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COMPARATIVE EVALUATION OF THE ANTIOXIDANT POTENTIAL OF Hericium erinaceus, Hericium americanum AND Hericium coralloides

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2019.6.10 ◽

2019 ◽

Vol 18 (6) ◽

pp. 97-105

Author(s):

Funda Atila

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging ◽

Total Phenolic ◽

Antioxidant Power ◽

Hericium Erinaceus ◽

Methanol Extracts ◽

Ferric Reducing Antioxidant Power ◽

High Antioxidant Activity

The aim of this work was to determine the total phenolic content (TPC) and the antioxidant activity of methanol extracts of Hericium erinaceus, Hericium americanum and Hericium coralloides, including free radical scavenging method (DPPH), ferric reducing antioxidant power (FRAP) and radical cation scavenging method (ABTS). Hericium spp exhibited moderate to high antioxidant activity. The highest TPC (3.27 ±0.01 mg GAE g–1) and antioxidant activity values (17.0 ±0.68 mmol TE g‒1 in FRAP; EC50 = 4.12 ±0.12 mg mL‒1 in DPPH•; EC50 = 2.83 ± 0.10 mg mL‒1 in ABTS•+) were found for methanol extracts of H. coralloides. The TPC and antioxidant activity of H. erinaceus isolates varied from strain to strain. H. americanum possessed considerably lower total phenolic content (2.31 ±0.01 mg GAE g‒1) and antioxidant activity (10.5 ±0.59 mmol TE g‒1 in FRAP; EC50 = 7.82 ±0.09 mg mL‒1 in DPPH•; EC50 = 6.36 ± 0.12 mg mL‒1 in ABTS•+) than H. coralloides and H. erinaceus. A high correlation was determined between TPC and ABTS•+ (r2 = 0.855), DPPH• (r2 = 0.969) and FRAP (r2 = 0.942). According to results obtained in the present study, Hericium spp., especially H. coralloides and some of H. erinaceus isolates, might be promising natural source of antioxidants for food and pharmaceutical industry.

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PENENTUAN KADAR FENOLAT TOTAL DAN AKTIVITAS ANTIOKSIDAN DARI EKSTRAK DAUN DADAP MERAH (Erythrina fusca Lour) SECARA SPEKTROFOTOMETRI UV-Vis

Jurnal Ilmiah As-Syifaa ◽

10.33096/jifa.v11i1.501 ◽

2019 ◽

Vol 11 (1) ◽

pp. 09-16

Author(s):

Epi Supri Wardi ◽

Zulkarni R Zulkarni R ◽

Desy Nurdianti

Keyword(s):

Antioxidant Activity ◽

Ethyl Acetate ◽

Phenolic Content ◽

Ethyl Acetate Extract ◽

Ethanol Extract ◽

Hexane Extract ◽

Total Phenolic ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Determination of total phenolate and antioxidant activity of red leaf extract (Erythrina fusca Lour) was done by UV-Vis spectrophotometry. This study aims to determine the total phenolic content and antioxidant activity of hexane, ethyl acetate and ethanol extract. The extracts were prepared using a non-polar-maseration method with hexane, ethyl acetate and ethanol solvents. The results showed total phenolic concentration using the Folin-Ciocalteu method were 0.412 g/100 g in the hexane extract, 1.782 g/100 g in the ethyl acetate extract and 5.455 g/100 g in the ethanol extract. Antioxidant activity conducted by using FRAP method (Ferric Reducing Antioxidant Power) were obtained 0,682 mmol Fe (II)/100 g at hexane extract, 5,186 mmol Fe (II)/100 g at ethyl acetate extract and 10,591 mmol Fe (II)/100 g on the ethanol extract. The antioxidant activity of gallic acid as standard was 44.356 g mmol Fe (II)/100g.

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Toxicological properties of an aqueous extract of Aristolochia triangularis leaves, using the brine shrimp lethality and Allium cepa bioassays

Ciência Rural ◽

10.1590/0103-8478cr20190091 ◽

2019 ◽

Vol 49 (8) ◽

Author(s):

José Darlan Alves da Silva ◽

Cláudio Rodrigo Nogueira ◽

Maria do Carmo Vieira ◽

Silvia Cristina Heredia-Vieira ◽

Alexeia Barufatti ◽

...

Keyword(s):

Antioxidant Activity ◽

Allium Cepa ◽

Aqueous Extract ◽

Brine Shrimp ◽

Phenolic Content ◽

Artemia Salina ◽

Total Phenolic ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Beneficial Property

ABSTRACT: The aqueous extract of Aristolochia triangularis leaves showed activity against Artemia salina larvae, with an LD50 of 370.6 µg/mL. In experiments with Allium cepa seeds, the extract caused a 51.26% reduction in the germination index, inhibited mean root growth, and was cytotoxic at concentrations of 668 and 2,000 µg/mL. Its antioxidant activity was additionally assessed in this research and the ferric reducing antioxidant power value was found to be 391.2 µM/g. Such health-beneficial property can be attributed partly to the total phenolic content, spectrophotometrically determined as 52.67 mg/g. The occurrence of cytotoxicity suggested caution when consuming teas from A. triangularis leaves for medicinal purposes, and equally reveals the need for further studies to investigate their adverse effects.

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Variability in Catechin and Rutin Contents and Their Antioxidant Potential in Diverse Apple Genotypes

Molecules ◽

10.3390/molecules24050943 ◽

2019 ◽

Vol 24 (5) ◽

pp. 943 ◽

Cited By ~ 1

Author(s):

Wajida Shafi ◽

Sheikh Mansoor ◽

Sumira Jan ◽

Desh Singh ◽

Mohsin Kazi ◽

...

Keyword(s):

Antioxidant Activity ◽

Significant Variation ◽

Hplc Analysis ◽

Phenolic Content ◽

Apple Fruit ◽

Antioxidant Potential ◽

Significant Activity ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Dpph Activity

Catechins and rutin are among the main metabolites found in apple fruit. Sixty apple genotypes, harvested in 2016 and 2017, were analyzed for their phenolic content and antioxidant activity. The HPLC analysis showed that the catechin concentration ranged from 109.98 to 5290.47 µg/g, and the rutin concentration ranged from 12.136 to 483.89 µg/g of apple fruit. The level of DPPH activity ranged from 9.04% to 77.57%, and almost half of the 15 genotypes showed below 30–40% DPPH activity. The apple genotypes ‘Lal Ambri’, ‘Green Sleeves’, and ‘Mallus floribunda’ showed the highest DPPH activity of between 70% and 80%, while ‘Schlomit’, ‘Luxtons Fortune’, ‘Mayaan’, ‘Ananas Retrine’, and ‘Chaubatia ambrose’ showed the lowest ferric reducing antioxidant power (FRAP) activity (0.02–0.09%). Statistical analysis showed a correlation between DPPH activity and catechin content (r = 0.7348) and rutin content (r = 0.1442). Regarding antioxidant activity, fractionated samples of apple genotypes revealed significant activity comparable to that of ascorbic acid. There was also a consistent trend for FRAP activity among all apple genotypes and a significant positive correlation between FRAP activity and rutin content (r = 0.244). Thus, this study reveals a significant variation in antioxidant potential among apple genotypes. This data could be useful for the development of new apple varieties with added phytochemicals by conventional and modern breeders.

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