scholarly journals KOMBINASI ASAP CAIR TONGKOL JAGUNG (Zea mays L.) DAN SARI LEMON CUI (Citrus microcarpa) DALAM MENGHAMBAT PEMBENTUKAN PEROKSIDASI LIPID

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Chesya Hana Sersermudy ◽  
Edi Suryanto ◽  
Julius Pontoh
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin C ◽  
Radical Scavenging ◽  
Lemon Juice ◽  
Total Phenolic ◽  
Corn Cob ◽  
Liquid Smoke ◽  
High Lipid ◽  
Inhibit Lipid Peroxidation ◽  
High Lipid Peroxidation

ABSTRAKPenelitian ini bertujuan untuk mempelajari kombinasi asap cair tongkol jagung dan sari lemon cui dalam menghambat pembentukkan peroksidasi lipid. Penelitian ini menggunakan metode untuk menganalisis kandungan total fenolik, penangkal radikal bebas (DPPH), uji vitamin C dan peroksidasi lipid dengan menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan kandungan total fenolik dari kombinasi asap cair tongkol jagung dan sari lemon F1 (57,94 µg/mL),  F2 (82,21 µg/mL), F3 (77,85 µg/mL) F4 (59,94 µg/ mL) dan F5 (93,94 µg/mL). Penangkal radikal bebas (DPPH) kombinasi asap cair tongkol jagung dan sari lemon cui F1 (78,20%), F2 (68,76%), F3 (73,93%) F4 (75,10%) dan F5 (65,75%). Kandungan vitamin C dari kombinasi asap cair tongkol jagung dan sari lemon cui F2 (73,04 µg/mL), F3 (25,25 µg/mL), F4 (183,04 µg/mL) dan F5 (292,16 µg/mL). Kombinasi dari asap cair tongkol jagung dan sari lemon cui dalam penghambat pembentukkan peroksidasi lipid pada ikan cakalang dengan konsentrasi 10% tanpa kombinasi asap cair tongkol jagung dan sari lemon cui menunjukkan peroksidasi lipid yang tinggi yaitu 1,217 dalam empat hari. Kombinasi asap cair tongkol jagung dan sari lemon cui mengandung fenolik yang bertindak sebagai antioksidan dan dapat menghambat peroksidsi lipid pada ikan cakalang. ABSTRACTSersermudy et al., 2019. This research aims to study a combination of corncob liquid smoke and cui lemon juice in inhibiting the formation of lipid peroxidation. This research used a method to analyze the content of total phenolic, free radicidal (DPPH), vitamin C and lipid peroxidation using a UV-Vis spectrophotometer. The results showed a combination of total phenolic from a combination of corncobs and lemon juice F1 57.94 F2 82.21 F3 77.85 F4 59.94 and F5 93.94 μg / mL. Free radical scavenging (DPPH) a combination of liquid corncob and lemon juice cui F1 (78.20%), F2 (68.76%) F3 (73.93%), F4 (75.10%) and F5 (65.75%). Vitamin C content from a combination of liquid corncob smoke and lemon juice cui F2 (73.04 µg/mL), F3 (125.25 µg/mL) F4 (183.04 µg/mL) and F5 (292.16 μg/mL). The combination of corncob liquid smoke and cui lemon juice in the formation of lipid peroxidation in 10% of skipjack tuna without the combination of corn cob liquid smoke and cui lemon juice showed high lipid peroxidation of 1.217 in four days. The combination of corncob liquid smoke and lemon cui juice contains phenolic which acts as an antioxidant and can inhibit lipid peroxidation in skipjack. 

scholarly journals Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

2016 ◽  
Vol 5 (2) ◽  
Author(s):  
Adetuyi O. Foluso ◽  
Akinlerye Makinde ◽  
Ifedayo Adeyemi ◽  
Victoria Timothy
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin C ◽  
Room Temperature ◽  
Total Phenolics ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Bioactive Components ◽  
Mango Fruit ◽  
Mango Peel

This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe2+-induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

scholarly journals Antioxidant Potential of Selected Korean Edible Plant Extracts

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Yaejin Woo ◽  
Hyeji Lee ◽  
Yong-Seob Jeong ◽  
Ga Young Shin ◽  
Ja Gyeong Oh ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Plant Extracts ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Total Phenolic ◽  
Edible Plant ◽  
Camellia Japonica ◽  
Antioxidant Power

This study aimed to evaluate the antioxidant activity of various plant extracts. A total of 94 kinds of edible plant extracts obtained from the Korea Plant Extract Bank were screened for cytotoxicity, following which the total phenolic content of 24 shortlisted extracts was determined. Of these, extracts from three plants, namely, Castanea crenata (CC) leaf, Camellia japonica (CJ) fruit, and Viburnum dilatatum (VD) leaf, were examined for antioxidant capabilities by measuring radical scavenging activity, ferric reducing/antioxidant power, and lipid peroxidation inhibitory activity. In addition, cellular antioxidant activities of the three extracts were assessed by a cell-based dichlorofluorescein assay and antioxidant response element (ARE) reporter activity assay. The results demonstrated that all three extracts concentration-dependently scavenged free radicals, inhibited lipid peroxidation, reduced the cellular level of reactive oxygen species, and increased ARE-luciferase activity, indicating antioxidant enzyme-inducing potential. In particular, CJ extract showed significantly greater antioxidative activity and antimigratory effect in a breast cancer cell line compared to CC and VD extracts. Hence, CJ extract deserves further study for its in vivo functionality or biologically active constituents.

scholarly journals Antioxidant activities of aqueous extracts from nine different rose cultivars

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Hamadia Khurshid ◽  
Syed Mubashar Sabir ◽  
Shahid Iqbal Awan ◽  
Syed Rizwan Abbas ◽  
Muhammad Irshad
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Liver Homogenate ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Dpph Radical ◽  
Rose Petals

Rose petals have been applied as food additives in teas, cakes and flavor extracts. The aim of this research study was to explore and reveal the antioxidant potential of aqueous extracts of rose petals belonging to nine genotypes of rose (wild as well as hybrid). The in vitro antioxidant activities of roses were studied by lipid peroxidation assay, DPPH radical scavenging assay, iron chelation assay, phosphomolybdenum reduction assay and total phenolic and flavonoid contents. The aqueous extract showed inhibition against lipid peroxidation (TBARS), induced by prooxidants (10 µM FeSO4) in mice liver homogenate. The free radical scavenging activities of the extracts were determined by scavenging of the DPPH radical. Extracts also showed metal chelating activities and high antioxidant activity in the phosphomolybdenum assay. The high content of phenolics and flavonoids detected in aqueous extracts may be responsible for the antioxidant activity. Amongst the different rose genotypes, screened, Rosa moschata (musk rose) was found to carry slightly higher antioxidant potential, owing to its higher phytochemical content.

scholarly journals Indole Alkaloids from Vinca major and V. minor Growing in Turkey

2012 ◽  
Vol 7 (6) ◽  
pp. 1934578X1200700
Author(s):  
Fatemeh Bahadori ◽  
Gülaçtι Topçu ◽  
Mehmet Boǧa ◽  
Ayla Türkekul ◽  
Ufuk Kolak ◽  
...  
Keyword(s):  
Indole Alkaloids ◽  
Radical Scavenging ◽  
Indole Alkaloid ◽  
Aerial Parts ◽  
High Lipid ◽  
Vinca Major ◽  
Alkaloid Extracts ◽  
First Time ◽  
Dpph Radical Scavenging ◽  
High Lipid Peroxidation

A new indole alkaloid, 11-hydroxypolyneuridine, was isolated from Vinca major subsp. major L. and the known indole alkaloids vallesiachotamine and isovallesiachotamine from Vinca minor L. This is the first report on the alkaloids of both Vinca species growing in Turkey; vallesiachotamine and isovallesiachotamine were isolated from a Vinca species for the first time. V. minor may be considered as a new source for these two alkaloids due to their occurrence in high amount in the aerial parts of the plant. The alkaloid extracts of the two Vinca species were found to have high lipid peroxidation inhibitory and DPPH radical scavenging activities. Anticholinesterase activity of the extracts was also very strong.

scholarly journals Antioxidant Capacity and Radical Scavenging Effect of Polyphenol RichMallotus philippenensisFruit Extract on Human Erythrocytes: AnIn VitroStudy

2014 ◽  
Vol 2014 ◽  
pp. 1-12 ◽  
Author(s):  
Mayank Gangwar ◽  
Manish Kumar Gautam ◽  
Amit Kumar Sharma ◽  
Yamini B. Tripathi ◽  
R. K. Goel ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Hplc Analysis ◽  
Radical Scavenging ◽  
Human Erythrocytes ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Scavenging Effect ◽  
Radical Scavenging Effect

Mallotus philippinensisis an important source of molecules with strong antioxidant activity widely used medicinal plant. Previous studies have highlighted their anticestodal, antibacterial, wound healing activities, and so forth. So, present investigation was designed to evaluate the total antioxidant activity and radical scavenging effect of 50% ethanol fruit glandular hair extract (MPE) and its role on Human Erythrocytes. MPE was tested for phytochemical test followed by its HPLC analysis. Standard antioxidant assays like DPPH, ABTS, hydroxyl, superoxide radical, nitric oxide, and lipid peroxidation assay were determined along with total phenolic and flavonoids content. Results showed that MPE contains the presence of various phytochemicals, with high total phenolic and flavonoid content. HPLC analysis showed the presence of rottlerin, a polyphenolic compound in a very rich quantity. MPE exhibits significant strong scavenging activity on DPPH and ABTS assay. Reducing power showed dose dependent increase in concentration absorption compared to standard, Quercetin. Superoxide, hydroxyl radical, lipid peroxidation, nitric oxide assay showed a comparable scavenging activity compared to its standard. Our finding further provides evidence thatMallotusfruit extract is a potential natural source of antioxidants which have a protective role on human Erythrocytes exhibiting minimum hemolytic activity and this justified its uses in folklore medicines.

scholarly journals Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices

2020 ◽  
Vol 9 (4) ◽  
pp. 41
Author(s):  
Edith A. Agbo ◽  
Konan Kouassi ◽  
Désirée A. Gouekou ◽  
Souleymane Méité ◽  
Albarin G. Gbogouri ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Sweet Potato ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Total Phenolic Compounds ◽  
Sweet Potato Leaves

Sweet potato leaves contain phenolic and flavonoids compounds which give them a potential antioxidant capacity. However, these antioxidant activities can be lost during cooking due to high temperature. In the aim to enhance their antioxidant activities, sweet potato leaves were steamed with antioxidant spices. The spices were used alone or mixed: nutmeg, Guinea pepper, cloves, nutmeg-Guinea pepper, nutmeg-cloves, Guinea pepper-cloves and nutmeg-Guinea pepper-cloves. The phytochemical analysis was carried-out on total phenolic compounds and flavonoids, while the antioxidant activities were determined via free radical-scavenging and inhibition power of lipid peroxidation. The results showed that cloves total phenolic content (513.33 mg Gallic Acid Equivalent (GAE)/g dry matter (DM)) increased to 1786.67 mg GAE/g DM when mixed with Guinea pepper. Flavonoids content was high in Guinea pepper-cloves (57.17 mg Quercetin Equivalent (QE)/g DM). In sweet potato steamed leaves, total phenolic compounds content is improved by incorporating cloves (625.83 mg GAE/g DM), while flavonoids content is slightly improved by Guinea pepper (125.00 mg QE/g DM). Among spices, cloves, Guinea pepper-cloves and nutmeg IC50 values (0.45, 0.83 and 1.50 μg/ml respectively) did not differ significantly to that of vitamin C (1.67 μg/ml), indicating that they had a good antiradical activity. The capacity of spices and steamed sweet potato leaves with and without spices to inhibit lipid peroxidation was higher than that of Gallic acid which is the standard reference. Spices, particularly cloves and Guinea pepper can improve antioxidant activities during sweet potato leaves steaming.

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