Composition and Antioxidant Activities of Volatile Organic Compounds in Radiation-Bred Coreopsis Cultivars

Coreopsis is a flowering plant belonging to the Asteraceae family. It is an ornamental plant native to the Americas, Asia and Oceania and its flower is used as a raw material for tea and food manufacture in China. In this study, new cultivars of C. rosea (“golden ring”) were developed via radiation-induced mutation of the original cultivar, “pumpkin pie”. The chemical composition and antioxidant activities of flowers belonging to three different Coreopsis cultivars were evaluated: “golden ring”, “pumpkin pie” and “snow chrysanthemum” (coreopsis tea; C. tinctoria). The volatile compounds were characterized via gas chromatography-mass spectrometry (GC-MS) and 50–59 oils representing 95.3–96.8% of the total volatile compounds in these flower materials were identified. ”Golden ring” contained a high amount of fatty acids (38.13%), while “pumpkin pie” and “snow chrysanthemum” teas were rich in aliphatic amides (43.01%) and esters (67.22%), respectively. The antioxidant activities of the volatile oils of these cultivars were evaluated using 1,1-diphenyl-2-picrylhydraxyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assays. The volatile extract of “golden ring” showed higher antioxidant activities compared with the extracts of the other cultivars. Therefore, “golden ring” can be used for further development as a raw material for tea manufacture or as a dietary supplement.

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Composition of essential oil and antioxidant activity of Khat (Catha edulis Forsk), Ethiopia

10.31221/osf.io/w7h8j ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Gas Chromatography ◽

Essential Oils ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Gas Chromatography Mass Spectrometry ◽

Bahir Dar ◽

Dpph Radical ◽

Catha Edulis

In this study, we determined the chemical composition and antioxidant activities of the essential oils from two different varieties of khat (Catha edulis Forsk) cultivated in Ethiopia. The essential oils were extracted by hydrodistillation using the Clevenger type apparatus, identifications of compounds were made by gas chromatography and gas chromatography-mass spectrometry (GC-MS). Seventy seven different compounds were identified from essential oils of the two different khat cultivars. The essential oils in the samples from Bahir Dar and Wendo were composed of 50 and 34 compounds, respectively. The major compound identified in khat essentials oils include: limonene, 1-phenyl-1,2-propanedione, 1-hydroxy,1-phenyl-2-propanone, camphor, (sulfurous acid)-2-propylundecyl ester, hexadecane, O-mentha-1(7), 8-dien-3-ol, heptadecane, 10-methylnonadecane, (phthalic acid)-isobutyl octadecyl ester, and tritetracontane. The antioxidant and free radical scavenging activity of the oils were assessed by means of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical assay. The scavenging activities of the oils were 23.5-23.6 μg AAE/kg of fresh khat sample.

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Ducrosia ismaelis Asch. essential oil: chemical composition profile and anticancer, antimicrobial and antioxidant potential assessment

Open Chemistry ◽

10.1515/chem-2020-0019 ◽

2020 ◽

Vol 18 (1) ◽

pp. 175-184 ◽

Cited By ~ 1

Author(s):

Ramzi A. Mothana ◽

Fahd A. Nasr ◽

Jamal M. Khaled ◽

Omar M. Noman ◽

Nael Abutaha ◽

...

Keyword(s):

Gas Chromatography ◽

Essential Oil ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Gas Chromatography Mass Spectrometry ◽

Moderate Activity ◽

Antioxidant Agent ◽

Total Oil ◽

Β Carotene ◽

Mcf 7

AbstractThe essential oil of Ducrosia ismaelis Asch. (Apiaceae) that grows wild in Saudi Arabia was investigated utilizing gas chromatography (GC), and gas chromatography-mass spectrometry. Fifty constituents were characterized, representing 96.1% of the total oil. The D. ismaelis essential oil (DIEO) was distinguished by a high composition of oxygenated monoterpenes (51.6%). Decanal (40.6%), α-pinene (15.1%) and dodecanal (13.7%) were the fundamental components. Additionally, DIEO was evaluated for its cytotoxic, antibacterial, antifungal and antioxidant activities. DIEO revealed a great cytotoxic effectiveness against the tested cancer cell lines with IC50 values between 66.2 and 137.3 μg/mL particularly against MCF-7 cancer cells. Furthermore, the induction of apoptosis against MCF-7 cells has been asserted using staining assay (annexin VFITC and/or propidium iodide (PI) dyes) and flow cytometry technique. The DIEO possessed a strong antimicrobial activity against Gram-positive bacterial and fungal strains with MIC-values between 0.07 and 0.31 mg/ml. The values of MBC or MFC were almost once higher than those of MIC’s. Moreover, the β-carotene-bleaching and DPPH free radical-scavenging tests showed that DIEO had a moderate activity (68%) as an antioxidant agent in decolouring of the β-carotene at 1.0 mg/mL and a moderate radical scavenging for DPPH (66 and 72%) at 0.50 and 1.0 mg/mL.

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Purification, Characterization, Prebiotic Preparations and Antioxidant Activity of Oligosaccharides from Mulberries

Molecules ◽

10.3390/molecules24122329 ◽

2019 ◽

Vol 24 (12) ◽

pp. 2329 ◽

Cited By ~ 6

Author(s):

Erna Li ◽

Shiyuan Yang ◽

Yuxiao Zou ◽

Weiwei Cheng ◽

Bing Li ◽

...

Keyword(s):

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Average Molecular Weight ◽

Radical Scavenging ◽

Lactobacillus Rhamnosus ◽

Gel Permeation Chromatography ◽

Water Soluble ◽

Gas Chromatography Mass Spectrometry ◽

Trolox Equivalent Antioxidant Capacity ◽

Antioxidant Power

A water-soluble oligosaccharide termed EMOS-1a was prepared by enzymatic hydrolysis of polysaccharides purified from mulberries by column chromatography. The chemical structure of the purified fraction was investigated by ultraviolet spectroscopy, Fourier-transform infrared spectroscopy, and gas chromatography–mass spectrometry, which indicated that galactose was the main constituent of EMOS-1a. Chemical analyses showed that the uronic acid and sulfate content of EMOS-1a were 5.6% and 8.35%, respectively, while gel permeation chromatography showed that EMOS-1a had an average molecular weight of 987 Da. The antioxidant activities of EMOS-1a were next investigated, and EMOS-1a exhibited concentration-dependent 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power. The level of proliferation of Lactobacillus rhamnosus reached 1420 ± 16% when 4% (w/v) EMOS-1a was added, where the number of colonies in MRS (de Man, Rogosa, and Sharpe) medium with no added oligosaccharide was defined as 100% proliferation. These results indicate that the oligosaccharide EMOS-1a could be used as a natural antioxidant in prebiotic preparations.

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Application of cup-shaped trilactams for selective extraction of volatile compounds by gas chromatography-mass spectrometry

The Analyst ◽

10.1039/d0an01061h ◽

2020 ◽

Vol 145 (20) ◽

pp. 6668-6676

Author(s):

Sitanan Sartyoungkul ◽

Isaya Thaveesangsakulthai ◽

Mark Kristan Espejo Cabello ◽

Chadin Kulsing ◽

Hidehiro Sakurai

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Liquid Phase ◽

Volatile Compounds ◽

Organic Compounds ◽

Chiral Recognition ◽

Selective Extraction ◽

Gas Chromatography Mass Spectrometry ◽

Phase Extraction ◽

Volatile Organic

Chiral cup-shaped trilactams were used as liquid phase extraction material of volatile organic compounds in perfume analyzed by SPME GC-MS. (+)-material showed higher selective chiral recognition with oxygenated and cyclic volatile compounds.

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Antibacterial and antioxidant activities of Agaricus bisporus (J.E. Lange) imbach from Pakistan

Bangladesh Journal of Botany ◽

10.3329/bjb.v48i4.49055 ◽

2019 ◽

Vol 48 (4) ◽

pp. 1075-1081

Author(s):

Hafiz Muhammad Waqas ◽

Muhammad Akbar ◽

Muhammad Sajjad Iqbal

Keyword(s):

Free Radical ◽

Ethyl Acetate ◽

Pseudomonas Syringae ◽

Agaricus Bisporus ◽

Pathogenic Bacteria ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Gas Chromatography Mass Spectrometry ◽

Test Plant

In the present study, antibacterial and antioxidant (DPPH free radical scavenging activity) activity of an edible mushroom, Agaricus bisporus collected from Pakistan was investigated. In antibacterial assays, nhexane showed 4.83, 3.33, 16 and 3.33 mm inhibition zone diameter (IZD), chloroform showed 6.33, 16.17, 17 and 1.67 mm (IZD) while, ethyl acetate exhibited 30, 20, 19 and 28.67 mm (IZD) against four test plant pathogenic bacteria viz., Pseudomonas syringae Van Hall, Ralstonia solanacearum Yabuuchi et al. Xanthomonas axonopodis Dowson and Erwinia carotovora (Jones) Waldee, at 100 mg/ml concentration. Optical density (OD) was recorded at 517 nm. n-hexane extract showed 60.73, 47.6 and 33.05%, chloroform showed 89.97, 82.91 and 77.68% whereas, ethyl acetate exhibited 89.83, 65.82 and 23.59% free radical effects as compared to control. Gas chromatography mass spectrometry (GCMS) analysis showed the highest concentration of mono(2-ethylhexyl) phthalate.

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Phytochemical Composition and Antioxidant Activities of Two Different Color Chrysanthemum Flower Teas

Molecules ◽

10.3390/molecules24020329 ◽

2019 ◽

Vol 24 (2) ◽

pp. 329 ◽

Cited By ~ 9

Author(s):

Ah-Reum Han ◽

Bomi Nam ◽

Bo-Ram Kim ◽

Ki-Chang Lee ◽

Beom-Seok Song ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Floral Scent ◽

Radical Scavenging ◽

Chrysanthemum Morifolium ◽

Dark Chocolate ◽

Flowering Plant ◽

Tea Infusion ◽

Phytochemical Composition ◽

Chrysanthemum Morifolium Ramat

Chrysanthemum morifolium Ramat is a perennial flowering plant widely cultivated for use in a tea infusion and as a popular beverage. To identify and evaluate the tea infusion made with a γ-irradiated mutant chrysanthemum cultivar with dark purple petals (cv. ARTI-Dark Chocolate), its phytochemical composition and antioxidant activity were tested and compared with those of the commercially available chrysanthemum cultivar with yellow petals (cv. Gamguk) by HPLC-DAD-ESIMS, as well as DPPH and ABTS radical scavenging assays. The purple chrysanthemum tea contained anthocyanins and linarin, which were not detected in the yellow chrysanthemum tea and the content of chlorogenic acid, acacetin-7-O-β-glucoside, and luteolin was higher compared with the yellow chrysanthemum tea. In contrast, the yellow chrysanthemum tea had higher luteolin-7-O-β-glucoside, 3,5-dicaffeoylquinic acid, apigenin-7-O-β-glucoside, and apigenin contents in comparison with the purple chrysanthemum tea. In addition, the content and antioxidant activity of the two chrysanthemum teas were investigated according to different water temperatures and infusing time. The yellow chrysanthemum tea did not show any significant differences according to infusing time and temperature, while the purple chrysanthemum tea was more influenced by the infusing time than water temperature, showing the highest total compound content in the infusing condition of 100 °C and 4 min. Moreover, the floral scent volatiles of the two chrysanthemum tea sources were analyzed using HS-SPME-GC-MS. In the DPPH radical scavenging assay, the purple chrysanthemum tea broadly showed greater antioxidant activity than did the yellow chrysanthemum tea, corresponding to the high content of anthocyanins known as the powerful antioxidant. Further, both chrysanthemum flower teas exhibited strong ABTS radical scavenging effects ranging from 76% to 61% under all infusing conditions. Therefore, the purple chrysanthemum cultivar, ARTI-Dark Chocolate, is worthy of breeding as a new tea cultivar.

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Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Molecules ◽

10.3390/molecules24152817 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2817 ◽

Cited By ~ 7

Author(s):

Ding-Tao Wu ◽

Wen Liu ◽

Qiao-Hong Han ◽

Ping Wang ◽

Xian-Rong Xiang ◽

...

Keyword(s):

Functional Food ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Weight Ratio ◽

Reducing Power ◽

Natural Antioxidants ◽

Hot Water ◽

Raw Material ◽

Food Ingredients ◽

Chemical Structures

In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

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Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities

The Scientific World JOURNAL ◽

10.1155/2014/838165 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 3

Author(s):

Ming Yuan ◽

Xuejing Jia ◽

Chunbang Ding ◽

Shu Yuan ◽

Zhongwei Zhang ◽

...

Keyword(s):

Antioxidant Activities ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Mature Leaf ◽

Raw Material ◽

Primary Leaf ◽

Bioactive Constituents ◽

Tea Infusion ◽

Tea Infusions ◽

Maturity Degree

Hawk tea (Litsea coreanavar.lanuginose) is a very popular herbal tea in the southwest of China. According to the maturity degree of raw materials, Hawk tea can usually be divided into three types: Hawk bud tea (HB), Hawk primary leaf tea (HP), and Hawk mature leaf tea (HM). In this study, some of the bioactive constituents and antioxidant properties of the three kinds of Hawk tea infusions were comparatively investigated. The results showed that the contents of total flavonoids, vitamin C, and carbohydrates in Hawk bud tea infusion (HBI) were higher than those in Hawk primary leaf tea infusion (HPI) and Hawk mature leaf tea infusion (HMI). HPI had higher contents of total polyphenols and exhibited better DPPH radical scavenging activity and ferric reducing activity power. HBI could provide more effective protection against erythrocyte hemolysis. As age is going from bud to mature leaf, the ability to inhibit the formation of low density lipoprotein (LDL) conjugated diene and the loss of tryptophan fluorescence decreased. The bioactive constituents and antioxidant activities of Hawk tea infusions were significantly affected by the maturity degree of the raw material.

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Optimization of Polysaccharide Production from Cordyceps militaris by Solid-State Fermentation on Rice and Its Antioxidant Activities

Foods ◽

10.3390/foods8110590 ◽

2019 ◽

Vol 8 (11) ◽

pp. 590 ◽

Cited By ~ 1

Author(s):

Ling Xu ◽

Feng Wang ◽

Zhicai Zhang ◽

Norman Terry

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Incubation Temperature ◽

Antioxidant Activities ◽

Orthogonal Design ◽

Radical Scavenging ◽

Global Scale ◽

Cordyceps Militaris ◽

Raw Material ◽

Polysaccharide Production

Polysaccharides are an important class of bioactive components of medical mushroom and herbs and are now used as natural drugs or dietary supplements on a global scale. In this paper, we aimed to increase the polysaccharide production of Cordyceps militaris and the antioxidant activities of fermented rice by solid-state fermentation. The media components and culture condition were optimized by orthogonal design and mono-factor tests using rice as the raw material. The optimal media consisted of (g/L): rice (50), fructose (7), glycerin (7), peptone (1), MgCl2 (0.11), VB1 (0.05), VB2 (0.05), CaCl2 (1.5), corn bran (6), and a water–materials ratio of 100%. The fermentation condition was as follows: inoculum volume of 5.5% (v/w), rice weight of 50 g in one bowl with a diameter of 120 mm and a depth of 90 mm, incubation temperature of 26 °C, and incubation time of seven days. Under the optimized condition, the maximal C. militaris polysaccharide content and free radical scavenging ratio were 68.3 mg/g dry substrate and 98.9%, respectively. This study provides a new strategy for the production of healthy food from traditional food.

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Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0105 ◽

2014 ◽

Vol 10 (4) ◽

pp. 821-828 ◽

Cited By ~ 4

Author(s):

Hua-Feng Yang ◽

Song-Lei Wang ◽

Shu-Juan Yu ◽

Xin-An Zeng ◽

Da Wen Sun

Keyword(s):

Volatile Compounds ◽

Aromatic Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Principal Component ◽

Sugarcane Juice ◽

Raw Material ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Composition ◽

Sugarcane Varieties

Abstract The volatile composition of six Chinese sugarcane varieties has been analyzed by headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 40 volatile compounds were identified by the optimized HS-SPME procedure. It was found that the sugarcane juice from Daheixiong variety contained the highest amount of volatile compounds (108.48 mg/L), followed by Tai 22 (90.13 mg/L), 94128 (87.19 mg/L), Gui 00122 (80.16 mg/L), Yue 00236 (79.43 mg/L) and Taiyou (22.54 mg/L). Ethyl alcohol, limonene, hexanol, (s)-2-heptanol and acetic acid were the most abundant compounds present in sugarcane juice. Interestingly, these compounds were also selected by principal component analysis (PCA) to discriminate the sugarcane juices in terms of their varieties. Overall, the identification of aromatic compounds in sugarcane juice could provide useful information for determining sugarcane varieties and be used as a reference for choosing the suitable sugarcane variety as raw material for producing other product, like rums.

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