Phytochemical and Antioxidant Activities of Eucheuma spinosum as Natural Functional Food from North Sulawesi Waters, Indonesia

2021 ◽  
Vol 24 (1) ◽  
pp. 132-138
Author(s):  
Lena Jeane Damo ◽  
Defny Silvia Wewengkang ◽  
Fitje Losung ◽  
Trina Ekawati Ta
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
North Sulawesi

scholarly journals Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon
Keyword(s):  
Oryza Sativa ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Sodium Selenite ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Food Product ◽  
Growth Characteristics ◽  
Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

scholarly journals Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Molecules ◽  
2019 ◽  
Vol 24 (15) ◽  
pp. 2817 ◽  
Author(s):  
Ding-Tao Wu ◽  
Wen Liu ◽  
Qiao-Hong Han ◽  
Ping Wang ◽  
Xian-Rong Xiang ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Weight Ratio ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Hot Water ◽  
Raw Material ◽  
Food Ingredients ◽  
Chemical Structures

In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

scholarly journals The utilization of young-harvested purple corn for dodol processed to support functional food diversification

2021 ◽  
Vol 911 (1) ◽  
pp. 012071
Author(s):  
Suarni ◽  
Anna Sulistyaningrum ◽  
Muh. Aqil
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
Food Product ◽  
Product Diversification ◽  
Design Factor ◽  
Factor I ◽  
Support Functional ◽  
Factor Ii ◽  
Purple Corn ◽  
Heating Duration

Abstract Young-harvested purple corn can be processed to some products, including traditional processed dodol in Indonesia, that very liked by all people until now. The superiority of purple corn dodol is it has component of anthocyanin that has antioxidant activities. The ingredient using young-harvested purple corn. The method using complete randomize design, factor I extractor water P (300ml, 400 ml, 500ml), factor II heating duration L (15 minutes, 25 minutes, 35 minutes), each intervention done by 3 times repeating, cooked in boiled temperature. The data analyze using Anova, and continue with DMRT test. The level of panelists’ acceptance using organoleptic test with display parameter of colour, smells, texture, and taste test. The result of this research showed that the intervention which very liked by panelists was P1L1 500g of corn extracted by 300 ml of water with heating duration about 15 minutes, with component of water 24.86%, ash 0.44%, protein 5.98%, and high relative anthocyanin 4.04 (μg/g). Dodol processed of purple corn can be developed to instant product, with proper packaging can support functional food product diversification that has high sale value.

scholarly journals Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1077 ◽  
Author(s):  
Rita Metrani ◽  
Jashbir Singh ◽  
Pratibha Acharya ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Bhimanagouda S. Patil
Keyword(s):  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Principal Component ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Anthocyanin ◽  
Allium Cepa L ◽  
Comparative Metabolomics ◽  
Total Anthocyanins

Onion is among the most widely cultivated and consumed economic crops. Onions are an excellent dietary source of polyphenols and nutrients. However, onions phytonutrient compositions vary with cultivars and growing locations. Therefore, the present study involved the evaluation of polyphenol, nutritional composition (proteins, nitrogen, and minerals), sugars, pyruvate, antioxidant, and α-amylase inhibition activities of red onion cultivars, sweet Italian, and honeysuckle grown in California and Texas, respectively. The total flavonoid for honeysuckle and sweet Italian was 449 and 345 μg/g FW, respectively. The total anthocyanin for honeysuckle onion was 103 μg/g FW, while for sweet Italian onion was 86 μg/g FW. Cyanidin-3-(6”-malonoylglucoside) and cyanidin-3-(6”-malonoyl-laminaribioside) were the major components in both the cultivars. The pungency of red onions in honeysuckle ranged between 4.9 and 7.9 μmoL/mL, whereas in sweet Italian onion ranged from 8.3 to 10 μmoL/mL. The principal component analysis was applied to determine the most important variables that separate the cultivars of red onion. Overall results indicated that total flavonoids, total phenolic content, total anthocyanins, protein, and calories for honeysuckle onions were higher than the sweet Italian onions. These results could provide information about high quality and adding value to functional food due to the phytochemicals and nutritional composition of red onions.

ENHANCEMENT OF FUNCTIONAL PROPERTIES AND BIOLOGICAL ACTIVITY IN BARLEY AND WHEAT GRAINS BY GERMINATION

2019 ◽  
Vol 2 (3) ◽  
pp. 20-41
Author(s):  
Naji Elhadi Aborus ◽  
Jasna Čanadanović Brunet ◽  
Vesna Šaponjac ◽  
Jelena Vulić
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
Diclofenac Sodium ◽  
Reducing Power ◽  
Inhibitory Effect ◽  
Strong Positive Correlation ◽  
Freeze Dried ◽  
Total Flavonoids Content ◽  
Anti Inflammatory

In recent years, sprouted grains have become very popular and widely accepted as a functional food because of their nutritious and health benefits. So, this study was performed to evaluate the phytochemical com­position, and in vitro antioxidant capacity, reducing power, antihyperglycemic and anti-inflammatory activities, of seven-day old cereal sprouts (CS): Cultivars, barley NS565 (BSNS), barley Golozr­ni (BSG), wheat Spelta (WSSPE), wheat Simonida (WSSIM). Phenolic compounds were the most dominant bioactives in all CS. BSNS expressed significantly higher (p≤ 0.05) content of total phenols, chlo­rophyll and carotenoids. The total flavonoids content (TFC) in CS showed that barley sprouts (BSNS, BSG) had the higher value (P≤ 0.05) than wheat sprouts (WSSPE, WSSIM) respectively. The freeze-dried sprouts powders (FDSP) extracts were screened for possible antioxidant ca­pacities using DPPH, ABTS, and reducing power (Rp) assays. The results indicated that the BSNS possessed higher antioxi­dant capacities in DPPH and ABTS assays, and reducing power (IC50DPPH = 0.54 mg/ml; IC50ABTS = 0.79 mg/ml; IC0.5RP = 9.35 mg/ml) respectively. The inhibitory effect of FDSP extracts on α-glucosidase activity was investigated. The BSNS extracts exhibited higher inhibitory activity (IC50AHgA = 1.43 mg/ml) against α-glucosidase (p≤ 0.05). The anti-inflammato­ry activity (Denaturation of protein in vitro) showed signifi­cantly different between the FDSP, and Diclofenac sodium (DS). The IC50AIA of DS and BSNS was 0.79 and 1.86 (mg/ml) res­pectively. There was a strong positive correlation between TPC and antioxidant activities and reducing power, and also between TFC and anti-inflammatory activity.

scholarly journals Dr. PI POLYPHENOL CONTENT, PHYTOCHEMISTRY COMPOSITIONS AND ANTIOXIDANT ACTIVITY OF DIFFERENT EXTRACTS FROM MARINE SPONGE AAPTOS SUBERITOIDES GROWN IN NHATRANG BAY, VIETNAM

2019 ◽  
pp. 80-86
Author(s):  
DANG XUAN CUONG ◽  
VU NGOC BOI ◽  
TRAN KHAC TRI NHAN ◽  
DINH HUU DONG ◽  
THAI MINH QUANG ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Marine Sponge ◽  
Functional Food ◽  
Methanol Extract ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Chloroform Extract ◽  
Polyphenol Content ◽  
Significant Difference ◽  
Dpph Scavenging

Objective: To investigate the content and antioxidant activities of polyphenol, the correlation between polyphenol content and their antioxidant activities, and phytochemistry compositions of different extracts from marine sponge Aaptos suberitoides commonly found growing in Nhatrang bay, Vietnam orienting application into functional food and pharmacy. Methods: Evaluating the toxicity of antioxidant polyphenol powder preparing from the initial concentrated extract was by the adjusted Behrens Karber method and a correlation between polyphenol content and antioxidant activities basing on the Pearson coefficient in Excel. Separating antioxidant polyphenol content was base on solvents polarization of n-hexane, chloroform, ethanol, ethyl acetate and n-butanol which the quantification of polyphenol content and antioxidant activities, and preliminary phytochemical compositions qualitative. Results: Antioxidant polyphenol powder did not affect mice weight during the assay time of 28 d. Polyphenol content and antioxidant activities got the highest value at chloroform extract in comparison to other extracts, a significant difference (p<0.05) and strong correlation (R2>0.9). Polyphenol content (122.682 mg gallic acid equivalent ml-1), total antioxidant activity (368.183 mg ascorbic acid equivalent ml-1), reducing power activity (24.08 mg FeSO4 equivalent ml-1) and DPPH scavenging (72.48±1.54 %) were the highest values. Alkaloids, flavonoids, steroids, tannins and triterpenoids existed in initial methanol extract. Weakly polarized polyphenol content was 70.27% in comparison to initial methanol extract. Conclusion: Antioxidant polyphenol of sponge Aaptos suberitoides has the potential for application into the field of functional food and pharmaceuticals.

scholarly journals Extraction Optimization, Physicochemical Characteristics, and Antioxidant Activities of Polysaccharides from Kiwifruit (Actinidia chinensis Planch.)

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 461 ◽  
Author(s):  
Qiao-Hong Han ◽  
Wen Liu ◽  
Hong-Yi Li ◽  
Jing-Liu He ◽  
Huan Guo ◽  
...  
Keyword(s):  
Functional Food ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Physicochemical Characteristics ◽  
Extraction Techniques ◽  
Food Ingredients ◽  
Molar Ratios ◽  
Assisted Extraction ◽  
Ultrasonic Assisted

In order to evaluate effects of extraction techniques on the physicochemical characteristics and antioxidant activities of kiwifruit polysaccharides (KPS), and further explore KPS as functional food ingredients, both microwave-assisted extraction (MAE) and ultrasonic-assisted extraction (UAE) were optimized for the extraction of KPS. Furthermore, the physicochemical structures and antioxidant activities of KPS extracted by different techniques were investigated. The optimal extraction conditions of UAE and MAE for the extraction of KPS were obtained by response surface methodology. Different extraction techniques significantly affected the contents of uronic acids, molecular weights, molar ratios of constituent monosaccharides, and the degree of esterification of KPS. Results showed that KPS exhibited remarkable DPPH and ABTS radical scavenging activities, and reducing power. The high antioxidant activities observed in KPS extracted by the MAE method (KPS-M) might be partially attributed to its low molecular weight and high content of unmethylated galacturonic acid. Results suggested that the MAE method could be a good potential technique for the extraction of KPS with high antioxidant activity, and KPS could be further explored as functional food ingredients.

scholarly journals Physicochemical, nutritional, bioactive compounds and fatty acid profiling of Pumpkin flower (Cucurbita maxima), as a potential functional food

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Payel Ghosh ◽  
Sandeep Singh Rana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Functional Food ◽  
Antioxidant Activities ◽  
B Value ◽  
Proximate Analysis ◽  
Biochemical Properties ◽  
Average Moisture Content ◽  
Anthocyanin Content ◽  
Fatty Acid Profiling

AbstractThe edible flowers and its several products gaining its importance as functional food. Pumpkin flower mainly consumed in India and Mexico but due to lack of scientific research there is a neophobia among people. The objective of the paper is to analyse the physicochemical, biochemical properties, proximate analysis, antioxidant activities, anthocyanin content and fatty acid profiling. The fresh pumpkin flower was having an average moisture content of 85% (wb) with a dimension of 90 × 51 x 22 mm (l x w x t). The (L, a*, b*) value signifies the bright yellow color having gumminess (26 g) and chewiness (4.70 mJ). In this study the nutritional properties of the pumpkin flower were also determined and significant amount of Sodium (11.5 mg/100 g), Potassium (18.2 mg/100 g), Calcium (17.6 mg/100 g), phenol (17.39 µg/ml), flavonoid (17.13 µg/ml), antioxidant (51.65%DPPH) and anthocyanin (10.3 mg/100 g) was present. Among several fatty acids’ oleic acid (21%), myristic acid (15.99%) and stearic acid (15.19%) was maximum. The presence of several phytonutrients and fatty acids makes pumpkin flower a potential source of functional food in near future. Graphical abstract

scholarly journals Bioactive polyphenol profiling and in-vitro antioxidant activity of Tinospora cordifolia Miers ex Hook F and Thoms : A potential ingredient for functional food development

2020 ◽  
Vol 55 (1) ◽  
pp. 23-34
Author(s):  
TA Khan ◽  
AH Ipshita ◽  
RM Mazumdar ◽  
ATM Abdullah ◽  
GMR Islam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
High Performance ◽  
Methanol Extract ◽  
Antioxidant Activities ◽  
Ethanolic Extract ◽  
Biologically Active ◽  
Tinospora Cordifolia ◽  
Absolute Methanol

Antioxidant activities and specific bioactive polyphenol content of methanol and ethanol extracts of the stem of Tinospora cordifolia Miers were evaluated in the present investigation. Phenolic compounds were identified by High Performance Liquid Chromatography (HPLC). Results revealed that absolute methanol extract had the lower IC50 value. DPPH (1, 1-Diphenyl-2-Picryl Hydrazyl) was scavenged 50% by 9.36±1.75 mg/ml methanol extract. Flavonoid, tannin and phenolic contents were found comparatively higher in methanol extract. The study implied that the methanol extract had higher antioxidant activity than the ethanolic extract and T. cordifolia stem can be used as a source of biologically active polyphenolic compounds as well as antioxidants to develop functional food. Bangladesh J. Sci. Ind. Res.55(1), 23-34, 2020

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