scholarly journals Effect of Solvents and Extraction Methods on Recovery of Bioactive Compounds from Defatted Gac (Momordica cochinchinensis Spreng.) Seeds

Separations ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 39 ◽  
Author(s):  
Anh V. Le ◽  
Sophie E. Parks ◽  
Minh H. Nguyen ◽  
Paul D. Roach
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Trypsin Inhibitors ◽  
Trypsin Inhibitor Activity ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Total Solids ◽  
Momordica Cochinchinensis ◽  
Microwave Assistance ◽  
Water Saturated

Gac (Momordica cochinchinensis Spreng.) seeds contain bioactive compounds with medicinal properties. This study aimed to determine a suitable solvent and extraction technique for recovery of important compounds, namely, trypsin inhibitors, saponins, and phenolics. The antioxidant capacity and total solids of derived extracts were also measured. Water with conventional extraction method gave the highest value of trypsin inhibitor activity (118.45 ± 4.90 mg trypsin g−1) while water-saturated n-butanol and methanol extracts were characterized by their highest content of saponins (40.75 ± 0.31 and 38.80 ± 2.82 mg AE g−1, respectively). Aqueous extract with microwave assistance achieved the highest phenolics (3.18 ± 0.04 mg GAE g−1). As a measure of antioxidant capacity, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay gave highest value to the aqueous microwave extract (23.56 ± 0.82 μmol TE g−1) while the ferric reducing antioxidant power (FRAP) assay gave highest values to water-saturated n-butanol and 70% ethanol extracts (5.25 ± 0.04 and 4.71 ± 0.39 μmol TE g−1, respectively). The total solids value was highest using water with microwave assistance (141.5 g kg−1) while ultrasound treatment did not improve any extractions. Therefore, trypsin inhibitors are suitably recovered using water while water-saturated n-butanol or methanol is for saponins, both using a conventional method. Microwave extraction is suitable for phenolics recovery. These conditions are recommended for an efficient recovery of bioactive compounds from defatted Gac seeds.

scholarly journals Bioactive Composition, Antioxidant Activity, and Anticancer Potential of Freeze-Dried Extracts from Defatted Gac (Momordica cochinchinensis Spreng) Seeds

Medicines ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 104 ◽  
Author(s):  
Anh Le ◽  
Tien Huynh ◽  
Sophie Parks ◽  
Minh Nguyen ◽  
Paul Roach
Keyword(s):  
Antioxidant Activity ◽  
Cell Lines ◽  
Trypsin Inhibitors ◽  
Seed Kernel ◽  
Antioxidant Power ◽  
Melanoma Cancer ◽  
Freeze Dried ◽  
Momordica Cochinchinensis ◽  
Highly Correlated ◽  
Water Saturated

Background: Gac (Momordica cochinchinensis Spreng) seeds have long been used in traditional medicine as a remedy for numerous conditions due to a range of bioactive compounds. This study investigated the solvent extraction of compounds that could be responsible for antioxidant activity and anticancer potential. Methods: Defatted Gac seed kernel powder was extracted with different solvents: 100% water, 50% methanol:water, 70% ethanol:water, water saturated butanol, 100% methanol, and 100% ethanol. Trypsin inhibitors, saponins, phenolics, and antioxidant activity using the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing antioxidant power (FRAP) assays; and anticancer potential against two melanoma cancer cell lines (MM418C1 and D24) were analysed to determine the best extraction solvents. Results: Water was best for extracting trypsin inhibitors (581.4 ± 18.5 mg trypsin/mg) and reducing the viability of MM418C1 and D24 melanoma cells (75.5 ± 1.3 and 66.9 ± 2.2%, respectively); the anticancer potential against the MM418C1 cells was highly correlated with trypsin inhibitors (r = 0.92, p < 0.05), but there was no correlation between anticancer potential and antioxidant activity. The water saturated butanol had the highest saponins (71.8 ± 4.31 mg aescin equivalents/g), phenolic compounds (20.4 ± 0.86 mg gallic acid equivalents/g), and antioxidant activity, but these measures were not related to anticancer potential. Conclusions: Water yielded a Gac seed extract, rich in trypsin inhibitors, which had high anticancer potential against two melanoma cell lines.

scholarly journals Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S213-S216 ◽  
Author(s):  
D. Komes ◽  
D. Horžić ◽  
A. Belščak ◽  
K. Kovačević Ganič ◽  
A. Baljak
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Growth Conditions ◽  
Hplc Method ◽  
Frap Assay ◽  
Chromatography Method ◽  
Antioxidant Power ◽  
Pharmaceutical Industries ◽  
Mate Tea

Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted (“raw”) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

scholarly journals Mycorrhizal fungi and microalgae modulate antioxidant capacity of basil plants

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Marieta Hristozkova ◽  
Liliana Gigova ◽  
Maria Geneva ◽  
Ira Stancheva ◽  
Ivanina Vasileva ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Green Algae ◽  
Mycorrhizal Fungi ◽  
Radical Scavenging ◽  
Arbuscular Mycorrhizal ◽  
Enzymatic Antioxidants ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

Abstract Mycorrhizal fungi, algae and cyanobacteria are some of the most important soil microorganisms and major components of a sustainable soil-plant system. This study presents for the first time evidence of the impact of green alga and cyanobacterium solely and in combination with arbuscular mycorrhizal fungi (AMF) on plant-antioxidant capacity. In order to provide a better understanding of the impact of AMF and soil microalgae on Ocimum basilicum L. performance, changes in the pattern and activity of the main antioxidant enzymes (AOEs), esterases and non-enzymatic antioxidants including phenols, flavonoids, ascorbate, and α-tocopherols were evaluated. The targeted inoculation of O. basilicum with AMF or algae (alone and in combination) enhanced the antioxidant capacity of the plants and the degree of stimulation varied depending on the treatment. Plants in symbiosis with AMF exhibited the highest antioxidant potential as was indicated by the enhanced functions of all studied leaf AOEs: 1.5-, 2- and more than 10-fold rises of superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GR), respectively. The greatest increase in the total esterase activity and concentration of phenols, flavonoids and ascorbate was marked in the plants with simultaneous inoculation of mycorrhizal fungi and the green algae. 2,2-diphenyl-1-pycril-hydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay proved the increased plant antioxidant capacity after co-colonization of green algae and mycorrhizae.

scholarly journals Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) tea

2020 ◽  
Vol 4 (4) ◽  
pp. 193-201
Author(s):  
Bei Liu ◽  
Qingqing Xu ◽  
Yujing Sun
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Antioxidant Property ◽  
Lycium Barbarum ◽  
Antioxidant Power ◽  
Goji Berry ◽  
Good Habit

Abstract Goji berry tea, a traditional herbal tea, is the main ate mode of goji berry in Asia, yet few studies in comparison with red goji berry tea and black goji berry tea are carried out. This study investigated the effects of water temperature and soak time on the colour, phytochemicals, and the antioxidant capacity [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the ferric-reducing antioxidant power (FRAP)] of two goji berry tea. A comparison of the bioactive compounds and antioxidant activities between black and red goji berry tea was conducted. Results showed that both red and black goji berry tea were rich in phytochemicals, giving high antioxidant ability. The levels of bioactive compounds and the antioxidant activity of the two goji berry tea increased as the increases in soak temperature and time. Black goji berry tea had higher phytochemicals and antioxidant property than those of red goji berry tea. Infused at 100° water for the same time, the levels of total polysaccharides (150 mg/100 ml), total polyphenols (238 mg/ml), and antioxidant capacity (550 μmol/100 ml) of black goji berry tea were 3.5, 2, and 5 times higher, respectively, in comparison with red goji berry tea. The results of this study demonstrate that hot drink of goji berry in China is a good habit and black goji berry tea may be a better choice.

scholarly journals Some Morphological and Biochemical Characteristics of Wild Grown Caucasian Whortleberry (Vaccinium arctostaphylos L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 47 (2) ◽  
pp. 378-383 ◽  
Author(s):  
Gursel OZKAN ◽  
Sezai ERCISLI ◽  
Alam ZEB ◽  
Guleray AGAR ◽  
Halil Ibrahim SAGBAS ◽  
...  
Keyword(s):  
Organic Acids ◽  
Antioxidant Capacity ◽  
Fruit Shape ◽  
Fruit Weight ◽  
Harvest Date ◽  
Total Phenolic ◽  
Frap Assay ◽  
Total Anthocyanin ◽  
Antioxidant Power ◽  
Biochemical Characteristics

Some important morphological such as fruit weight, fruit external color, fruit shape, the number of berry per cluster, cluster color, plant crown habit, harvest date and biochemical characteristics including sugars, organic acids, total phenolics, total anthocyanins, and antioxidant capacity of thirteen wild grown Caucasian whortleberry sampled from Coruh valley, in northeastern Turkey, were determined. Antioxidant capacity was measured as FRAP assay (ferric reducing antioxidant power). Significantly differences were found among genotypes for most of the selected morphological and biochemical features. The genotypes had in general black fruit color and round shape. Harvest date varied from 2 August to 12 August. Fruit weight ranged from 0.37 to 1.08 g. Genotypes had only fructose and glucose in their fruits as sugars. Citric acid was dominant organic acids and was found between 8.87 and 11.20 g per kg of fresh fruits and followed by tartaric acid (2.85-3.30 g/kg). Fruits of genotypes exhibited very high total phenolic content, which ranged from 3740 to 5541 µg per g on a fresh weight basis. Total anthocyanin contents were between 81 and 172 µg of delphinidin-3-glucoside equivalent in per g fresh fruit indicating great diversity.

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 Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidant Capacity for the Valorization of Elaeocarpus serratus L. Leaves

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1218
Author(s):  
Ying-Hsuan Chen ◽  
Chun-Yao Yang
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Order Kinetic ◽  
Ultrasound Assisted Extraction ◽  
Sulfate Heptahydrate ◽  
Antioxidant Power ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Elaeocarpus serratus L. leaves contain significant polyphenols, flavonoids, and myricitrin with medicinal property, which are byproducts after harvest and can be recovered for potential food applications. In this study, the effective extraction method for bioactive compounds and myricitrin from Elaeocarpus serratus L. leaves was investigated by comparing ultrasound-assisted extraction (UAE) and shaking-assisted extraction (SAE) for total phenolic content (TPC), total flavonoid content (TFC), myricitrin, and antioxidant capacity (as ferric reducing antioxidant power, FRAP). A first-order kinetic model of extraction was also proposed to correlate the observed extraction rate coefficient and limiting concentration of myricitrin in various solvents. Using defatted leaves (DL) as the substrate at the UAE condition of 95% ethanol with 1/10 (g/mL) of DL to solvent ratio under 40 kHz/300 W of ultrasound, 26.63% of yield of extract, and 199.75 mg-ferrous-sulfate-heptahydrate-equivalent/g-DL of FRAP were obtained. Further, the bioactive compounds extracted were 92.35 mg-gallic-acid-equivalent/g-DL of TPC, 53.14 mg-rutin-equivalent/g-DL of TFC, and 4.41 mg/g-DL of myricitrin, which were 1.53, 1.44, and 1.4 folds using SAE at 120 rpm, respectively. This showed that UAE was more efficient than SAE in bioactive compounds recovery for valorization of Elaeocarpus serratus L. leaves.

scholarly journals ANALYSIS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PRUNUS CERASUS (SOUR CHERRY)

2020 ◽  
pp. 4-5
Author(s):  
NAGENDAR SHETTY ◽  
INDU
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Methanol Extract ◽  
Radical Scavenging ◽  
Vascular Diseases ◽  
Sour Cherry ◽  
Prunus Cerasus ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Beneficial Effects

Objective: Prunus cerasus L. is consumed as a dietary supplement to promoting health benefits. The purpose of this study was to investigate the phenol and flavonoids content of sour cherry methanol extract in terms of antioxidant activity. Methods: The content of polyphenols and flavonoids was quantified. DPPH and FRAP assay were used to evaluate the radical scavenging properties and reducing the antioxidant power of sour cherry fruit. Results: DPPH scavenging activity was evaluated IC50 10.32±2.23 mg/ml and FRAP was estimated at 205±30 µmol/g. Conclusion: Sour cherry methanol extract includes various bioactive compounds like polyphenols, flavonoids and anthocyanidins, which can be valuable beneficial effects to the prevention of various vascular diseases.

Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity

2012 ◽  
Vol 92 (7) ◽  
pp. 1311-1317 ◽  
Author(s):  
H. P. Vasantha Rupasinghe ◽  
Li Juan Yu ◽  
Khushwant S. Bhullar ◽  
Bob Bors
Keyword(s):  
Antioxidant Capacity ◽  
Short Communication ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Frap Assay ◽  
Lonicera Caerulea ◽  
Antioxidant Power ◽  
Nutritional Values

Rupasinghe, H. P. V., Yu, L. J., Bhullar, K. S. and Bors, B. 2012. Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity. Can. J. Plant Sci. 92: 1311–1317. This study evaluated the antioxidant capacity and total phenolic content as well as total flavonoid content of three haskap (Lonicera caerulea) cultivars, Borealis, Indigo Gem and Tundra, grown in Saskatchewan in comparison with six other commercial fruits using ferric reducing antioxidant power (FRAP) assay, oxygen radical absorbance capacity (ORAC) assay, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay, the aluminum chloride colorimetric method and the Folin-Ciocalteu method, respectively. The results indicate that haskap berries, especially cv. Borealis possessed the highest antioxidant capacities and total phenolic contents, specifically total flavonoid among tested fruits, and could be used as a promising fruit source of natural antioxidants. The nutritional values of the fruits were also assessed using proximate analysis. Strawberry possessed the highest amount of most minerals and nutrients, whereas the nutritional values for the three haskap cultivars were average.

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