Antioxidant and anti-hemolytic activities of different parts (leaves, stems and heart) of the artichoke (Cynara scolymus L) cooked with different methods in west Algeria

2021 ◽  
Vol 11 (5) ◽  
pp. 557-565
Author(s):  
Lineda Bekkouche ◽  
Ouafa Abba ◽  
Nawal Dida ◽  
Djamil Krouf ◽  
Farida Boukortt
Keyword(s):  
Human Erythrocyte ◽  
Cooking Methods ◽  
Dpph Radical ◽  
Total Polyphenols ◽  
Cynara Scolymus ◽  
Anti Oxidant ◽  
Different Parts ◽  
West Algeria

This study was undertaken to estimate antioxidant and anti-hemolytic activi-ties of different parts (leaves, stem and heart) of the artichoke (Cynara scoly-mus L) cooked with different methods. The leaves, stems and hearts were used either raw or cooked according to four cooking methods: evaporated, boiled, oven-baked and sautéed. On the different extracts prepared from artichoke parts (raw or cooked), total polyphenols and flavonoids contents, anti-oxidant and anti-hemolytic activities were evaluated. According to the four cooking methods, the polyphenol and flavonoids contents of baked leaves were the highest. Polyphenol contents were higher in boiled stems while flavonoids contents were elevated in evaporated stems. Evaporated and boiled hearts exhibited the best polyphenols and flavonoids contents. The three parts of the artichoke had a scavenger effect against the DPPH radical and baked leaves showed the higher activity compared to raw leaves. The evaporated, sautéed and boiled cooking modes indicated reduced H2O2 entrapment activity by 41%, 42% and 37%, respectively compared to raw artichoke. In addition, cooked hearts had reduced H2O2 trapping activity compared to the raw heart. Compared to raw products, NO trapping activity increased in sautéed leaves and hearts while this activity was smaller in boiled leaves, stems and hearts. Boiled and sautéed leaves increased the percentage of inhibition of hemolysis of human erythrocyte by 68% and 65%, respectively, compared to raw leaves. The present results demonstrated that common cooking methods applied to artichoke have increased the nutrition-al quality of this vegetable and that effect depends upon the vegetable part.

Fizykochemiczna analiza miodów z rejonu Podkarpacia

2020 ◽  
Vol 21 (4) ◽  
Author(s):  
Beata Jasińska ◽  
Katarzyna Tomaka ◽  
Angelika Uram-Dudek ◽  
Katarzyna Paradowska
Keyword(s):  
Total Phenolics ◽  
Antioxidant Properties ◽  
Carotenoid Content ◽  
Dpph Radical ◽  
Total Polyphenols ◽  
Honey Production ◽  
Extract Content ◽  
Dietary Component

Introduction. Honey is a dietary component with exceptional taste and health benefits. It is one of the most frequently counterfeit food products. Aim. The aim of the study was to assess the quality of honey on the basis of selected parameters, their compliance with standards and to determine the antioxidant properties of honey. Material and methods. The experimental material consisted of 22 samples of four types of honey: rapeseed, acacia, honeydew and multiflorous honey. The tests included the determination of water and extract content, the amount of free acids (acidity). The electrical conductivity was measured and the content of: total phenolics (TP), carotenoids (TC), and sucrose was determined. The antioxidant activity was determined spectrophotometrically using the DPPH radical and the FRAP method. Results. The total polyphenols content ranges from 0.2 mg to about 1.2 mg in 1 g of honey, carotenoid content between 4.34 to 5.26 mg/kg, in two cases, the moisture content exceeded the required value, all honeys are appropriate conductivity (except for honeydew), acidity and sucrose content. Research on the antioxidant properties of various honey varieties (DPPH and FRAP) showed the advantage of honeydew honey over other varieties. Conclusions. Most of the tested honey met the requirements of the standards. Possible deviations were minor. It can be noticed that honeys of one variety of different origin have different parameters – which proves the influence of many factors on the honey production process.

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

2021 ◽  
Author(s):  
Dhrubajyoti Singha ◽  
Md. F. Jubayer ◽  
Kumkum Devanath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Aloe Vera ◽  
Total Carbohydrate ◽  
Total Polyphenols ◽  
Total Carbohydrate Content ◽  
Nutrient Value ◽  
Anti Oxidant ◽  
Ash Weight ◽  
Fat Volume

Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p<0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p<0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p<0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.

Uşak İli’nden Toplanan Taxus Baccata (L) Türünün Metanol Ekstresinin Yaprak, Dal ve Meyvesinde Biyolojik Aktivitenin Belirlenmesi

2019 ◽  
Vol 7 (10) ◽  
pp. 1533
Author(s):  
Yasemin Karafakıoglu
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Maximum Amount ◽  
Chemical Components ◽  
Taxus Baccata ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Future Studies ◽  
Different Parts

Taxus species in different parts of the world prevent the formation of hepatoprotective, anticoagulant, antiulcerogenic, anti-coagulant, antifungal and tumour cells. In this study, biological activity studies were performed on the leaves, branches and fruits of the methanol extract of Taxus baccata L. species collected from Sivaslı district of Uşak province. The methanol extract of the T.baccata species, the total amount of phenolic content of the sample was found to be 14.76 mg GAEQ/1g dry sample in the highest leaves. In T.baccata methanol extract, the maximum amount of flavonoid content was 0.468±mg QE/g dry sample. Antioxidant activity value as DPPH radical; % inhibition value was found as 93.21%. Based on the results; It can be concluded that the leaves of T.baccata have higher antioxidant activity than fruits and branches. Future studies need to explore the chemical components contained in the T.baccata species to determine and investigate in further detail.

Pharmacognostical and pharmacological activity of Justicia gendarussa burm.f.: a comprehensive review

2020 ◽  
Vol 11 (3) ◽  
pp. 3384-3390
Author(s):  
Ashish ◽  
Anjali ◽  
Dixit Praveen K ◽  
Nagarajan K ◽  
Sahoo Jagannath
Keyword(s):  
Pharmacological Activity ◽  
Chemical Constituents ◽  
Biological Action ◽  
Andaman Islands ◽  
Comprehensive Review ◽  
Medicinal Value ◽  
Anti Oxidant ◽  
Phytochemical Constituents ◽  
Pharmacologically Active ◽  
Different Parts

Justicia gendarussa Burm .f. (family Acanthaceae) which is also known as willow-leaves and commonly known as Nili-Nirgundi, it is very commonly found nearby to China and its availability is very common in larger parts of India and Andaman islands. Traditionally it is used to treat various sorts of disorders such as wound healing, anti-inflammatory, anti-oxidant, antiproliferative, anti-arthritic etc. Justicia gendarussa is one of the crucial herbs which has been used in the Ayurveda. Majorly leaves parts of the plant shows the pharmacological activity but the root of the plant Justicia gendarussa is also have the important medicinal values. A large variety of pharmacologically active constituents i.e., alkaloids, flavonoids, saponin, carbohydrates, steroids, triterpenoids, carotenoids, aminoacids, tannins, phenolics, coumarines and anthaquinones are also present in this plant and they makes the plant pharmacologically important. The activity of the plant is also dependent on the solvent which is used for the extraction the various vital chemical constituents. The different- different parts of the plants having the different medicinal values also differ in the chemical values. This review is not only focused on the essential phytochemical constituents which is available in the plant but it also explains their necessary medicinal value to shows the essential biological action and phytopharmacological actions of various parts of the plant.

scholarly journals Antioxidant Potential in Different Parts and Callus ofGynura procumbensand Different Parts ofGynura bicolor

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Vijendren Krishnan ◽  
Syahida Ahmad ◽  
Maziah Mahmood
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Phenolic Content ◽  
Reducing Power ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Dpph Radical ◽  
Flavonoid Content ◽  
Different Parts

Plants from Gynura family was used in this study, namely,Gynura procumbensandGynura bicolor.Gynura procumbensis well known for its various medicinal properties such as antihyperglycaemic, antihyperlipidaemic, and antiulcerogenic; meanwhile,G. bicolorremains unexploited. Several nonenzymatic antioxidants methods were utilized to study the antioxidant capacity, which include ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, total flavonoid content, total phenolic content, and ascorbic acid content determination. DPPH assay revealsG. procumbensshoot as the lowest (66.885%) andG. procumbensroot as the highest (93.499%) DPPH radical inhibitor. In FRAP assay, reducing power was not detected inG. procumbensleaf callus (0.000 TEAC mg/g FW) wherebyG. procumbensroot exhibits the highest (1.103 TEAC mg/g FW) ferric reducing power. Total phenolic content and total flavonoid content exhibited similar trend for both the intact plants analysed. In all antioxidant assays,G. procumbenscallus culture exhibits very low antioxidant activity. However,G. procumbensroot exhibited highest phenolic content, flavonoid content, and ascorbic acid content with 4.957 TEAC mg/g FW, 543.529 QEµg/g FW, and 54.723 µg/g FW, respectively. This study reveals thatG. procumbensroot extract is a good source of natural antioxidant.

Metallurgical Quality of Feed Ingots and Castings Made from Nickel and Cobalt Superalloys

2013 ◽  
Vol 212 ◽  
pp. 215-220
Author(s):  
Franciszek Binczyk ◽  
Jan Cwajna ◽  
Paweł Gradoń ◽  
Maria Sozańska ◽  
Marek Cieśla
Keyword(s):  
Thermal Analysis ◽  
Quality Assessment ◽  
Shrinkage Cavities ◽  
Different Parts

The paper presents the results of ATD thermal analysis of feed ingots (master heat) and castings made from IN-713C, MAR-247 and MAR-509 superalloys. Metallurgical quality assessment was made based on the analysis of dT/dt curve in rage from Teutto Tsol. Furthermore, impurities (oxides of Al, Zr, Hf, Cr etc.) have been identified inside the shrinkage cavities of feed ingots and castings. Significant similarities has been observed between impurities found in ingots, ATD test samples and finished castings. It has been demonstrated that ATD analysis of samples taken from different parts of feed ingot can be effective method of metallurgical quality assessment for these ingots.

scholarly journals Bacteriological quality of drinking water originated from groundwater in Bni-Abbs area (South West Algeria)

2015 ◽  
Vol 10 (53) ◽  
pp. 4844-4849 ◽  
Author(s):  
Benmerine BENGARNIA ◽  
Miloud HADADJI ◽  
Mohammed RAMDANI ◽  
Mebrouk KIHAL
Keyword(s):  
Drinking Water ◽  
Bacteriological Quality ◽  
South West ◽  
West Algeria

scholarly journals The Extension of Cultural Dominance in Iran with the Establishment of New Schools in Ghajar Period

2016 ◽  
Vol 9 (5) ◽  
pp. 173
Author(s):  
Mohammad Piri
Keyword(s):  
19Th Century ◽  
National Culture ◽  
Religious Schools ◽  
New Schools ◽  
Social Crisis ◽  
Trend Study ◽  
The World ◽  
Cultural Dominance ◽  
Different Parts

<p class="apa">Since the beginning of 19th century, England for political reasons tried to make relations with Iran. Englishmen besides political tricks tried to establish their trace in Iran society by cultural permeation. European religious commissions who proceeded in different parts of the world since 19th century, though apparently had religious motivations, but they actually became grader of colonization. The aim of this text is to determine quality of establishing such schools and their function in extension of England s permeation which is performed with trend study and documentary methods and by using the content of itineraries, memories and other firsthand resources. This study showed: religious schools were a way of cultural permeation of England in Iran in Ghajar period. These schools not only by training Iranian teenagers in western method made them strange with their national culture and in some cases utilized graduates of these schools for their own objectives, but also, sometimes in competition with each other effected on creating social crisis.</p>

scholarly journals Pro oxidants and Antioxidants Levels in Chronic Renal Failure Patients Treated by Dialysis

2017 ◽  
Vol 9 (2) ◽  
pp. 71
Author(s):  
Neetha Kundoor ◽  
Shruti Mohanty ◽  
Radha Kishan Narsini ◽  
T. Naveen Kumar
Keyword(s):  
Superoxide Dismutase ◽  
Serum Protein ◽  
Hemodialysis Patients ◽  
Protein Carbonyls ◽  
Dialysis Session ◽  
Dialysis Unit ◽  
Chemical Action ◽  
Anti Oxidant ◽  
Nalgonda District

To assess adjustments in star oxidant and cancer prevention agent state in pre and post hemodialysis patients experiencing ceaseless renal disease. The study was led on 100 perpetual renal disappointment patients going to outpatient division of nephrology dialysis unit in relationship with bureau of organic chemistry at Kamineni establishment of therapeutic Sciences, Narketpally, Nalgonda district, Telangana. Age between 30-70 years of either sex measuring their estimated oxidant levels of serum malondialdehyde, serum protein carbonyls and anti-oxidant levels of serum superoxide dismutase, serum catalase prior and then afterward the dialysis session coordinated controls. In the present study, we have observed significant increase in levels of pro-oxidants serum malondialdehyde and serum protein carbonyls fixation and there was reduction in chemical action of cell reinforcement serum superoxide dismutase and serum catalase. Our study highlights the need of screening of cancerous agents in renal Patients in regular intervals for better treatment outcomes and also to improve quality of life of the patients.

scholarly journals Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Evelyn Ivana Trindade Damasceno ◽  
Lorena Pedreiro Maciel ◽  
Anne Suelen Oliveira Pinto ◽  
Thais Cristina M. Franco ◽  
Camila Travassos da Rosa Moreira Bastos ◽  
...  
Keyword(s):  
Vitamin C ◽  
Storage Temperature ◽  
Color Variation ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Peroxidase Enzyme ◽  
Pineapple Fruit ◽  
Lower Effect ◽  
Physical And Chemical

<p>The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 &ordm;C) and under refrigeration at 7 &deg; C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61</p>

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