scholarly journals Total Phenolic, Total Flavonoids Content and Antioxidant Activity of Mangifera sp. Leaf Extracts

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Athilah Farhanah Ahmad Fuad ◽  
Afnani Alwi@Ali ◽  
Nurul Asma Hasliza Zulkifly ◽  
Noor Asidah Mohamed
Keyword(s):  
Antioxidant Activity ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Mangifera sp. is a versatile plant that was reported to have various bioactivities, however only the fruits have gain popularity due to it sweet flesh and been known worldwide. It has a potential source of flavonoids and carotenoids, which makes them a nutritious functional food to consume.  This study focused on determination of the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the Mangifera sp. leaves extract in different water extraction methods. The TPC and TFC was determined by using Folin-Ciocalteu method and aluminium chloride method respectively while antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. Soxhlet extraction (SXE) produced the highest extraction yield compared to microwave extraction (MWE).  MWE at 8 minutes extract showed the highest TPC (262.13±0.05 mg GAE/g). SXE showed the highest TFC (413.46±0.77 mg rutin/g). The highest antioxidant activity was recorded in MWE 8 minutes extract through DPPH and FRAP assays compared to other two MWE extract and SXE extract.

scholarly journals Comparison of Sonication with Maceration on Antioxidant Potency of Anthocyanin and Karotenoid of Tamarillo (Solanum betaceaum Cav.)

2019 ◽  
Vol 38 (3) ◽  
pp. 304
Author(s):  
Gusti Ayu Kadek Diah Puspawati ◽  
Yustinus Marsono ◽  
Supriyadi Supriyadi ◽  
Ria Armunanto
Keyword(s):  
Antioxidant Activity ◽  
Electron Microscope ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant Potency ◽  
Cover Cell ◽  
Scanning Electron

Tamarillo is an underutilized fruit in Indonesia, despite the fact that it contains two pigments (anthocyanin and carotenoid) with different properties (polar and non polar). Besides, there is a scarce information about extraction of anthocyanin and carotenoid of Tamarillo using sonication extraction. This study was aimed to investigate the comparison of extraction methods of sonication with maceration on antioxidant potency of anthocyanin and carotenoid of Tamarillo. Two pigmen types (anthocyanin and carotenoid) were extracted using two different methods (sonication and maceration). The parameters of analysis were yield, antioxidant activity (DPPH) with IC50, Ferric Reducing Antioxidant Power (FRAP), anthocyanin total, carotenoid total, phenolic total and scanning electron microscope of cover cell of material. The antioxidant potencies for both anthocyanin and carotenoid by sonication method were higher than those of obtained by maceration method. The results showed that both sonication and maceration were suitable for extraction of anthocyanin and carotenoid from Tamarillo.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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

Molecules ◽  
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.

scholarly journals FRACTIONATION OF THE N-HEXANE EXTRACT OF GARCINIA BANCANA MIQ. (MANGGIS HUTAN) LEAVES AND ITS ANTIOXIDANT ACTIVITY BASED ON 1,1-DIPHENYL-2- PICRYLHYDRAZYL AND FERRIC REDUCING ANTIOXIDANT POWER ASSAYS

2018 ◽  
Vol 10 (1) ◽  
pp. 407
Author(s):  
Dewi Kumala Putri ◽  
Berna Elya ◽  
Nuraini Puspitasari
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Hexane Extract ◽  
Phytochemical Screening ◽  
Active Fraction ◽  
Leaf Extracts ◽  
Antioxidant Power ◽  
Dpph Method ◽  
Ferric Reducing Antioxidant Power

Objective: To assess the antioxidant activity from another part of the plant, in this study, leaf extracts in n-hexane were fractionated.Methods: Ten fractions were obtained and tested in vitro for antioxidant activity using two methods, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferricreducing antioxidant power (FRAP), to identify the most active fraction.Results: The IC50 of the most active fraction was 36.24 μg/mL using the DPPH method, and the EC50 was 39.54 μg/mL using the FRAP method. Themost active fraction was also shown to contain terpenoids.Conclusion: The most active fraction of an n-hexane extract of the leaves of Gacinia bancana Miq., which was tested by both DPPH and FRAP methodshad antioxidant activities with IC50 and EC50 values of 36.2482 μg/mL and 39.5442 μg/mL, respectively. Phytochemical screening showed that activefraction contains terpenoids.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

scholarly journals Evaluation of Antioxidant Potential of Stem and Leaf Extracts of Himalayan Tinospora cordifolia Hook.f. & Thomson

2021 ◽  
Vol 9 (1) ◽  
pp. 2-8
Author(s):  
Geetanjali Upadhyay ◽  
Lalit M. Tewari ◽  
Geeta Tewari ◽  
Neha Chopra ◽  
Naveen C. Pandey ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Leaf Extract ◽  
Radical Scavenging ◽  
Aluminium Chloride ◽  
Tinospora Cordifolia ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Leaf Extracts ◽  
The Family ◽  
Stem Extract

Background: Medicinal plants are considered a rich source of ingredients, which can be used in drug development and synthesis. Tinospora cordifolia (Wild.) Hook.f. & Thomson, commonly known as guduchi, heart-leaved moonseed and giloya is a herbaceous vine of the family Menispermaceae, has several beneficial properties including antioxidant activity. Aim: The present study was carried out to analyze the antioxidant activity of leaf and stem extracts of Tinospora cordifolia by using DPPH (1,1-Diphenyl-2-picrylhydrazyl) and ABTS (2,2´-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) free radical scavenging assays. Materials and Methods: Dried and powdered leaves and stem of T. cordifolia were extracted with methanol. Ascorbic acid was taken as standard. Total phenolic content was estimated by using Folin-ciocalteu's reagent while total flavonoid content by aluminium chloride reagent to find the correlation of polyphenols with antioxidant activity. ABTS assay of methanolic leaf and stem extracts showed the highest scavenging activity as compared to the DPPH assay. Results: Methanolic stem extract showed higher phenolic and flavonoid content along with antioxidant activity as compared to the methanolic leaf extract. Conclusion: The stem extract exhibited more antioxidant activity than the leaf extract with regards to the all parameters analyzed.

scholarly journals Analysis of antioxidant activity, total phenolic and flavonoid contents of ethanol extract of Litsea cubeba Lour. Bark

2021 ◽  
Vol 332 ◽  
pp. 08005
Author(s):  
Aminah Dalimunthe ◽  
Dewi Pertiwi ◽  
Mahatir Muhammad ◽  
Denny Satria
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Ethanol Extract ◽  
The Body ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Litsea Cubeba ◽  
Ferric Reducing Antioxidant Power ◽  
Phenolic And Flavonoid

Free radicals also play a role in the pathology of various degenerative diseases such as cancer, rheumatism, coronary heart disease, cataracts, and others. Free radicals can come from within the body (endogenous) and outside the body (exogenous). Litsea cubeba (Lour,) is a Lauraceae family plant which have contents volatile oils which used as antimicrobial, anticancer on breast cancer, pesticide, antideppressants, antiinflammation, antioxidant, and neuro pharmacology. The extract was prepared using water with the soxhletation method. The antioxidant activity was determined with the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-Azinobis [3-ethylbenzothiazoline-6)-sulfonic acid] -diammonium salt (ABTS) and Ferric Reducing Antioxidant Power (FRAP) methods. Total flavonoid and total phenolic content were determined with colorimetric methods. Antioxidant activity measured as IC50 was 23.37 ± 0.42 µg/mL; 111.21 ± 0.42 and 109.01 ± 0.28 respectively. The extract was found to contain high levels of total phenolic (282.93 ± 0.33 mg GAE/g) and total flavonoid 7.49 ± 0.51 mg QE/g). The results reveal that ethanol extract of Litsea cubeba Lour. Bark has antioxidant potential. The further analysis is to isolation antioxidant compound.

scholarly journals COMPARISION OF ANTIOXIDANT ACTIVITY OF ACTINIDIA DELICIOSA AND PSIDIUM GUAJAVA USING FERRIC REDUCING ANTIOXIDANT POWER ASSAY METHOD

2020 ◽  
pp. 175-178
Author(s):  
CAROLINE JEBA R ◽  
INDHUJA D
Keyword(s):  
Antioxidant Activity ◽  
Room Temperature ◽  
Psidium Guajava ◽  
Actinidia Deliciosa ◽  
Assay Method ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Hot Air ◽  
Ferric Reducing Antioxidant Power ◽  
Dried Extract

Objectives: Antioxidant activity was studied in naturally dried seed extract and hot air oven dried extract of Actinidia deliciosa and Psidium guajava using ferric reducing antioxidant power (FRAP) assay method. Methods: The dried powdered seed of A. deliciosa and P. guajava 10 g was dissolved in 100 ml of ethanol in four different conical flasks S1 (for naturaly dried seeds of A. deliciosa), S2 (for hot air oven-dried seeds of A. deliciosa), S3 (for naturally dried seeds of P. guajava), and S4 (for hot air oven-dried seeds of P. guajava). The extract was carried out in shaker at 120 rpm for 72 h at room temperature by mild shaking. The extract was taken out and centrifuged at 4000 rpm for 10 min, the supernatant was taken out. The supernatant was placed in a water bath at 95°C for the solvent to evaporate and stored at room temperature. Results: According to the FRAP results, P. guajava which was naturally dried and extracted has shown the highest antioxidant activity (sample 3) then followed by the samples S4, S1, and S2. The least activity is observed in the sample (S2). Conclusion: By comparing the antioxidant activity between the A. deliciosa and P. guajava with the help of FRAP assay results, P. guajava has the highest amount of vitamin C (responsible for antioxidant activity) when compared to that of the A. deliciosa.

The Effects of Solvents and Extraction Methods on the Antioxidant Activity of P. niruri

2014 ◽  
Vol 68 (5) ◽  
Author(s):  
Hafizah Mohd Hadzri ◽  
Mohd Azizi Che Yunus ◽  
Salman Zhari ◽  
Fahim Rithwan
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Solvent Polarity ◽  
Extraction Methods ◽  
The Other ◽  
Natural Antioxidant ◽  
Total Phenolic

The effects of different types of solvents and extraction method were investigated to determine the presence of antioxidant contents and activity from the P. niruri plant. The aim of this study is to determine which extraction method will give higher natural antioxidant contents and antioxidant activity. The content of natural antioxidant and antioxidant activity were analysed by total phenolic content (TPC), total flavonoid content (TFC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay. The results showed that extracts from a supercritical fluid extraction (SFE) method without the addition of modifier showed the highest content of total phenolic (187.66 mg GAE/ g) and flavonoid (1100.93 mg QE/g) in P. niruri compared to the other methods of extraction with different type of solvents. The extract of P. niruri from different extraction methods showed antioxidant activity on DPPH radical scavenging assay. The soxhlet extraction method by methanol showed the lowest IC50 compared to the other methods of extraction. The results revealed that P. niruri extracts had different content of antioxidant and antioxidant activity. The solvent polarity and different methods of extraction play significant roles in determining the most suitable method for production of antioxidant contents and antioxidant activity from P. niruri extracts.

scholarly journals Changes of antioxidant activity in honey after heat treatment

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 601-606 ◽  
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 &ndash; 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 &ndash; at 23&deg;C (room temperature) and after 5 min of heating at 95&deg;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 &gt; 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P &lt; 0.05) was observed when using DPPH method in acacia honey.

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