scholarly journals Concentrating rosmarinic acid from Orthosiphon aristatus extract for high antioxidative candies

2021 ◽  
Vol 45 (1) ◽  
pp. 118-128
Author(s):  
Jin Ru Lim ◽  
Lee Suan Chua
Keyword(s):  
Health Promotion ◽  
Antioxidant Capacity ◽  
Rosmarinic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
Herbal Ingredient ◽  
Beneficial Property ◽  
Chromatographic Profiles ◽  
Good Agreement

Extraction and fractionation were carried out to concentrate the rosmarinic acid from Orthosiphon aristatus in order to increase the value of herbal candy formulated using polyphenolic rich extract. The herb was extracted and fractionated in column chromatography, and then analyzed by LC-MS/MS. The collected plant fractions with similar chromatographic profiles were combined and determined for antioxidant capacities expressed in radical scavenging activity. The results showed that the antioxidant capacity was in good agreement with the concentration of rosmarinic acid in the combined fractions. The combined fraction II showed the highest rosmarinic acid content, 3.8%w/w and the highest antioxidant capacity (IC50=14.922 ppm). The incorporation of rosmarinic acid rich extract into candy formulation did not statistically affect the antioxidant capacity. Hence, the rosmarinic acid rich extract could be another choice of ingredient to enhance the beneficial property of candies. Candy is another form of carrier to deliver herbal ingredient for health promotion.

Rosmarinic acid attenuated SIN-1-induced cytotoxicity in HepG2 cells through the HO-1 induction and radical scavenging activity

2013 ◽  
Vol 22 (2) ◽  
pp. 549-556 ◽  
Author(s):  
Chang Hyun Jin ◽  
Hee Sun Yang ◽  
Dae Seong Choi ◽  
Myung Woo Byun ◽  
Wang Geun Kim ◽  
...  
Keyword(s):  
Rosmarinic Acid ◽  
Hepg2 Cells ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity

scholarly journals Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Sathsara T. Deyalage ◽  
Indira Wickramasinghe ◽  
Nimesha Amarasinghe ◽  
Gayan Thilakarathna
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Thermal Treatments ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Green Leafy Vegetables ◽  
Ferric Reducing Antioxidant Power

Green leafy vegetables (GLVs) are abundant in bioactive compounds and constitute a crucial part of a balanced diet. Sri Lankan green leafy vegetables which are edible and available for consumption have not been thoroughly investigated, whilst their consumption can deflate the risk of arising several degenerative diseases, such as cancer and cardiovascular diseases. The present study was aimed at evaluating the antioxidant capacities of the leafy vegetables, Gymnema lactiferum (Kurignan), Wattakaka volubilis (Aguna), and Argyreia populifolia (Girithilla), with different thermal treatments (70°C, 120°C, and 170°C) which are used in domestic cooking processes. Heat treatments significantly affect the antioxidant capacity and polyphenolic content of most vegetables analyzed, either increasing or decreasing the concentration of these compounds. In the presence of thermal treatments, Gymnema lactiferum (14.52-20.28 mg GAE/g DW) and Wattakaka volubilis (19.75-27.13 mg GAE/g DW) showed a significantly higher ( p < 0.05 ) total phenolic content. The temperature treatment did not alter the ABTS radical scavenging activity in Gymnema lactiferum. In contrast, an increment of ferric reducing antioxidant power (41.26-54.85 mg TE/g DW) and DPPH radical scavenging activity (0.11-0.26 mg TE/g DW) was observed. Wattakaka volubilis treated at 170°C appeared to have a significantly higher amount ( 104.93 ± 1.41   mg TE/g DW) of ferric reducing antioxidant power compared to its raw form. All cooking processes with their corresponding thermal treatments caused a significantly lower ( p < 0 ) amount of antioxidant capacity in Argyreia populifolia.

scholarly journals Antioxidant Capacities of Jujube Fruit Seeds and Peel Pulp

2020 ◽  
Vol 10 (17) ◽  
pp. 6007 ◽  
Author(s):  
Yung-Sheng Lin ◽  
Wen-Shin Lin ◽  
Jing-Wen Tung ◽  
Ya-Chih Cheng ◽  
Min-Yun Chang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dry Weight ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Jujube Fruit

In this study, the effects of different fruit parts and extraction conditions on the antioxidant properties of jujube (Ziziphus jujuba Mill.) fruit were investigated. Five in vitro antioxidant models and statistical analyses were performed. The results revealed that jujube peel with pulp (peel pulp) exhibited better antioxidant capacity than did seeds. Overall, jujube peel pulp extracted using 50% ethanol at 60 °C exhibited the best antioxidant capacity in terms of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (0.3 ± 0 mg/mL), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (0.5 ± 0 mg/mL), total phenolic content (38.3 ± 0.4 mg gallic acid equivalent per gram dry weight), total flavonoid content (43.8 ± 0.2 mg quercetin equivalent per gram dry weight), and reducing power (41.9 ± 2.2 mg ascorbic acid equivalent per gram dry weight). The results indicated that jujube peel pulp is a more potential natural antioxidant than seeds.

scholarly journals Antioxidant Potential of Mung Bean (Vigna radiata) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1241 ◽  
Author(s):  
Jennifer Kusumah ◽  
Luis M. Real Hernandez ◽  
Elvira Gonzalez de Mejia
Keyword(s):  
Enzymatic Hydrolysis ◽  
Antioxidant Capacity ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ferrous Ion ◽  
Scavenging Activity ◽  
Albumin Fraction ◽  
Chelating Activity

The objective of this study was to investigate the biochemical antioxidant potential of peptides derived from enzymatically hydrolyzed mung bean (Vigna radiata) albumins using an 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, a ferrous ion chelating assay and an oxygen radical absorbance capacity (ORAC) assay. Peeled raw mung bean was ground into flour and mixed with buffer (pH 8.3, 1:20 w/v ratio) before being stirred, then filtered using 3 kDa and 30 kDa molecular weight cut-off (MWCO) centrifugal filters to obtain albumin fraction. The albumin fraction then underwent enzymatic hydrolysis using either gastrointestinal enzymes (pepsin and pancreatin) or thermolysin. Peptides in the hydrolysates were sequenced. The peptides showed low ABTS radical-scavenging activity (90–100 μg ascorbic acid equivalent/mL) but high ferrous ion chelating activity (1400–1500 μg EDTA equivalent/mL) and ORAC values (>120 μM Trolox equivalent). The ferrous ion chelating activity was enzyme- and hydrolysis time-dependent. For thermolysin hydrolysis, there was a drastic increase in ferrous ion chelating activity from t = 0 (886.9 μg EDTA equivalent/mL) to t = 5 min (1559.1 μg EDTA equivalent/mL) before plateauing. For pepsin–pancreatin hydrolysis, there was a drastic decrease from t = 0 (878.3 μg EDTA equivalent/mL) to t = 15 (138.0 μg EDTA equivalent/mL) after pepsin was added, but this increased from t = 0 (131.1 μg EDTA equivalent/mL) to t = 15 (1439.2 μg EDTA equivalent/mL) after pancreatin was added. There was no significant change in ABTS radical scavenging activity or ORAC values throughout different hydrolysis times for either the thermolysin or pepsin–pancreatin hydrolysis. Overall, mung bean hydrolysates produced peptides with high potential antioxidant capacity, being particularly effective ferrous ion chelators. Other antioxidant assays that use cellular lines should be performed to measure antioxidant capacity before animal and human studies.

scholarly journals Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

2020 ◽  
Vol 10 (10) ◽  
pp. 3444
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Maria Liouni ◽  
Antony C. Calokerinos ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Color Intensity

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.

Consumption of Mesona chinensis Attenuates Postprandial Glucose and Improves Antioxidant Status Induced by a High Carbohydrate Meal in Overweight Subjects

2014 ◽  
Vol 42 (02) ◽  
pp. 315-336 ◽  
Author(s):  
Charoonsri Chusak ◽  
Thavaree Thilavech ◽  
Sirichai Adisakwattana
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Status ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Postprandial Glucose ◽  
Scavenging Activity ◽  
High Carbohydrate ◽  
Dried Extract ◽  
Plasma Antioxidant ◽  
Overweight Subjects

Edible plants constitute a potential source for controlling postprandial hyperglycemia and oxidative stress. The objective of this study was to investigate in vitro antioxidant and intestinal α-glucosidase inhibitory activities of Mesona chinensis (MC). In addition, the acute effect of MC on postprandial glucose and plasma antioxidant status after the consumption of a high carbohydrate (HC) meal by overweight subjects was also determined. The results showed that total phenolic and flavonoid contents in the extract were 212.37 ± 5.64 mg gallic acid equivalents/g dried extract and 23.44 ± 2.50 mg catechin equivalents/g dried extract, respectively. MC extract markedly inhibited the intestinal maltase and sucrose with the IC50 values of 4.66 ± 0.22 mg/mL and 1.30 ± 0.43 mg/mL, respectively. However, MC extract had no inhibitory activity against pancreatic α-amylase. In addition, MC extract had antioxidant properties including DPPH radical scavenging activity, superoxide radical scavenging activity (SRSA), hydroxyl radical scavenging activity (HRSA), trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and ferrous ion cheating activity (FICP). The significant decrease in postprandial plasma glucose, triglyceride and malondialdehyde levels, and the increase in plasma antioxidant capacity (FRAP and ORAC) were observed in overweight subjects receiving a HC meal together with MC extract (1 g). The finding supports that MC helps normalize and enhance antioxidant defense induced by a HC meal, suggesting that MC may have the potential for the prevention of chronic conditions and diseases associated with overweight and obesity.

scholarly journals Phenolics Profiling and Free Radical Scavenging Activity of Annona muricata, Gynura procumbens, and Typhonium flagelliforme Leaves Extract

2021 ◽  
Vol 21 (5) ◽  
pp. 1140
Author(s):  
Dewi Anggraini Septaningsih ◽  
Amalia Yunita ◽  
Cecep Abdurohman Putra ◽  
Irma Herawati Suparto ◽  
Suminar Setiati Achmadi ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Hydroxycinnamic Acid ◽  
Scavenging Activity ◽  
Annona Muricata ◽  
Antioxidant Assay ◽  
Traditional Medicines

The leaves of Annona muricata (sirsak), Gynura procumbens (sambung nyawa), and Typhonium flagelliforme (keladi tikus) have been used as traditional medicines in Indonesia. This study aims to determine the antioxidant capacity and putatively identified phenolics from the leaves of three medicinal plants forementioned above. We used the DPPH (2,2-diphenyl-1-picrylhydrazyl) method for measuring radical scavenging (antioxidant assay) while the phenolics profiling was determined using UHPLC-Q-Orbitrap HRMS. The results showed that the percentage of radical scavenging activity of G. procumbens leaves extract in ethanol was higher than the other two plants. Phenolics profiling of the three medicinal plants was identified with 38 compounds belonging to flavones and flavanols hydroxycinnamic acid, and several other groups. The number of metabolites identified putatively was 12, 31, and 19 metabolites in the extracts of A. muricata, G. procumbens, and T. flagelliforme, respectively. The results confirmed the correlation between the phenolics presence and the antioxidant capacity of three plants used in this study.

Optimization of Pyrogallol Autoxidation Conditions and Its Application in Evaluation of Superoxide Anion Radical Scavenging Capacity for Four Antioxidants

2016 ◽  
Vol 99 (2) ◽  
pp. 504-511 ◽  
Author(s):  
Qing-An Zhang ◽  
Xi Wang ◽  
Yun Song ◽  
Xue-Hui Fan ◽  
Juan Francisco García Martín
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Superoxide Anion ◽  
Anion Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Superoxide Anion Radical ◽  
Scavenging Activity ◽  
Pyrogallol Autoxidation

Abstract In this study, some factors influencing pyrogallol autoxidation, including EDTA, temperature, and solvent, were systematically investigated to improve its feasibility in the evaluation of antioxidants for the first time. Subsequently, the improved pyrogallol autoxidation conditions were used to assess the superoxide anion scavenging activity (SASA) of four commonly used antioxidants, namely, ascorbic acid, rutin, catechin, and gallic acid, by both the reaction rate method and the terminated method. The results indicate that pyrogallol autoxidation could be successfully used to determine the antioxidant capacity of ascorbic acid and rutin, which correspondingly suggests the feasibility of its use to measure the superoxide anion radical scavenging activity of polysaccharides and flavonols, because these compounds have a similar basic structural unit as ascorbic acid and rutin, respectively. Unexpectedly, however, pyrogallol autoxidation cannot be used to evaluate the SASA of catechin and gallic acid, although their good antioxidant capacity was confirmed by the 1,1-diphenyl-2-picrylhydrazyl assay. Together, these results suggest the importance of noting the conditions used for pyrogallol autoxidation when assessing the SASA of targeted compounds.

Sign in / Sign up

Export Citation Format

Share Document