Antioxidant Activity of Polyphenolic Compounds from Dalbergia odorifera T. Chen

2011 ◽  
Vol 10 (7) ◽  
pp. 694-701 ◽  
Author(s):  
Jian-Ping Hou ◽  
Hou Wu ◽  
Chi-Tang Ho ◽  
Xin-Chu Weng
Keyword(s):  
Antioxidant Activity ◽  
Polyphenolic Compounds ◽  
Dalbergia Odorifera

scholarly journals Optimization of Ultrasound-Assisted Extraction of Phloretin and Other Phenolic Compounds from Apple Tree Leaves (Malus domestica Borkh.) and Comparison of Different Cultivars from Estonia

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 189
Author(s):  
Sana Ben-Othman ◽  
Hedi Kaldmäe ◽  
Reelika Rätsep ◽  
Uko Bleive ◽  
Alar Aluvee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Apple Tree ◽  
Maximum Yield ◽  
Plant Secondary Metabolites ◽  
Polyphenolic Compounds ◽  
Tree Leaves ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Promising Source

Polyphenolic compounds, plant secondary metabolites essential for plant survival, are known for their high antioxidant and anti-inflammatory activity. In addition, several polyphenols, such as phloretin, also have potential antiviral effects, making these compounds potential ingredients of biofunctional foods. A promising source for the extraction of phloretin is a by-product of apple production—apple tree leaves. Focusing on green technologies, the first aim of the present study was to optimize the direct ultrasound-assisted extraction conditions to gain the maximum yield of phloretin from air-dried apple leaves. For the optimization of process parameters, we applied the response surface method with Box–Behnken design. The optimal extraction conditions were extraction time 14.4 min, sonication amplitude 10% and 10 g of sample per 100 mL solvent (70% ethanol, w/w). Using these conditions, we assessed the content of individual and total polyphenolic compounds along with antioxidant activity in the leaves of different autumn and winter apple cultivars grown in Estonia. The analyses were carried out with chromatographic (HPLC-DAD-MS/MS) and spectrophotometric methods. The phloretin concentration ranged from 292 to 726 µg/g and antioxidant activity from 6.06 to 11.42 mg GA eq./g, these being the highest in the local winter cultivars ‘Paide taliõun’ and ‘Tellissaare’, respectively.

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 STUDY OF THE FLAVONOID COMPOSITION AND BIOLOGICAL ACTIVITY OF HAWTHORN`S LEAVES CRATAEGUS PONTICA

2021 ◽  
pp. 201-209
Author(s):  
Kamola Vakhabjanova Raimova ◽  
Nodira Gulomzhanovna Abdulladzhanova ◽  
Farrukh Nazimovich Toshpulatov ◽  
Nurali Azamovich Ergashev ◽  
Alimzhan Davlatbaevich Matchanov
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Liver Mitochondria ◽  
Dry Mass ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Rat Liver Mitochondria ◽  
Mountainous Regions ◽  
Flavonoid Composition ◽  
The Republic

The results of studies of the content of polyphenolic compounds and their antioxidant activity in the Pontic hawthorn plant Crataegus pontica K.Koch., growing in the mountainous regions of the Tashkent region of the Republic of Uzbekistan are presented. The collection of raw materials took place in the spring at the beginning of October 2019 and at the end of April 2020. The conditions for the isolation of polyphenolic compounds were selected under various conditions. It was shown that the optimal content of polyphenols is extracted with 70% acetone, followed by fractionation of the aqueous residue with ethyl acetate and precipitation with hexane. It was shown that in the plants harvested in spring, the amount of polyphenols was 4.28%, and the collected volume was 2.6%, of the air-dry mass of the raw material. Chromatographic methods (BC and TLC) revealed that the composition of plant leaves collected in spring contains more polyphenols than those collected in autumn. This plant contains compounds belonging to the class of flavonols, phenolic acids and flavan-3-ols. Polyphenols were identified by rutin, quercetin, quercetin-3-O-β-galactoside, catechin, and gallic acid by BC and TLC methods. The antioxidant activity of the sum of polyphenolic compounds was studied in the model of lipid peroxidation (LPO) in rat liver mitochondria. It was found that polyphenols have a protective effect on mitochondria, a reduced damaging effect of Fe2+ / ascorbate and antioxidant activity depends on the concentration of the studied polyphenolic substances. The introduction of rutin into the incubation medium in 5 μM medium inhibits LPO processes by 32.0%, and at 10 μM – by 85.9% and in 20 μM – by 96.8%, compared with the control.

scholarly journals Assessment of antioxidant activity and total polyphenolic compounds of peach varieties infected with the Plum pox virus

2013 ◽  
Vol 61 (6) ◽  
pp. 1693-1701 ◽  
Author(s):  
Jana Horsáková ◽  
Jiří Sochor ◽  
Boris Krška
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gallic Acid ◽  
Polyphenolic Compounds ◽  
Plum Pox Virus ◽  
Stone Fruits ◽  
Total Polyphenols ◽  
Peach Trees

Just like in other stone fruits, also in peach trees, the Plum pox virus is commonly known to be the cause of lower yields, worse quality and smaller size of fruits and it also affects the contained substances. The fruits of peach trees infected with the Plum pox virus (PPV) were subjected to various analyses to determine the content of antioxidant activity and overall polyphenolic compounds. The evaluation took place from 2011 to 2012. To conduct this experiment, two cultivars that had been infected by PPV naturally were selected – ‘Royal Glory’ and ‘Symphony’. Antioxidant activity was established using five principally different methods (DPPH, ABTS, FRAP, DMPD and Free Radicals). The content of total polyphenolic compounds was established using the Folin-Ciocalteu method. The results of these analyses are expressed as the equivalent of gallic acid (GAE) in mg·kg−1. Furthermore, in the period from April to October the intensity of PPV symptoms in blossoms, leaves and fruits was also assessed.It was discovered that as a result of the PPV infection, the content of antioxidant activity as well as of total polyphenols had increased. Average reading of antioxidant activity in the PPV infected fruits had increased by 13.2 % (DPPH), 26.7 % (FRAP), 27.6 % (ABTS), 28.1 % (DMPD), 39.2 % (Free Radicals) and the content of polyphenolic compounds had gone up by about 30.4 % in comparison with the control varieties.

scholarly journals Antioxidant Activity of Quercetin: A Mechanistic Review

2016 ◽  
Vol 4 (12) ◽  
pp. 1134 ◽  
Author(s):  
Senay Ozgen ◽  
Ozgur Kivilcim Kilinc ◽  
Zeliha Selamoğlu
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Cardiovascular Diseases ◽  
Chemical Structure ◽  
Radical Scavenging ◽  
Antioxidant Property ◽  
Free Radical Scavenging ◽  
Polyphenolic Compounds ◽  
Structure And Properties ◽  
Treatment Of Diabetes

Flavones and flavonoids are known to have potent antioxidant activity due to intracellular free radical scavenging capacities. Flavonoids are found ubiquitously in plants as a member of polyphenolic compounds which share diverse chemical structure and properties. Quercetin is among the most efficient antioxidants of the flavonoids. The antioxidant property of quercetin has been highlighted in this review. These compounds have pivotal role in treatment of diabetes, cancers and some cardiovascular diseases.

Synthesis and Antioxidant Activity of Resin of Chitosan Cerium Encapsulated Green Tea Extract Microspheres

2011 ◽  
Vol 194-196 ◽  
pp. 734-741
Author(s):  
Li Na Yu ◽  
Dong Feng Wang ◽  
Qing Li Yang ◽  
Hai Yan Li ◽  
Bing Jie Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Green Tea ◽  
Polyphenolic Compounds ◽  
Green Tea Extract ◽  
Emission Spectrometry ◽  
Narrow Particle Size Distribution ◽  
Human Beings ◽  
Free Radical Damage ◽  
Tea Extract

The purpose of this paper is to investigate a new type of resin of chitosan cerium encapsulated green tea extract microspheres (RCCM-GTE) prepared by the reversed-phase suspension cross-linking polymerization and study the scavenging activity against DPPH free radical. The results showed that RCCM-GTE was a type of deep brown-yellow spherical resin with smooth surface and it presented uniform and narrow particle size distribution as determined by the Laser Particles Sizer. The Inductively Coupled Plasma-Atomic Emission Spectrometry (ICP-AES), Fourier Transform Infrared Spectroscopy (FT-IR) and differential scanning calorimetry (DSC) study demonstrated that there was cerium existing in RCCM-GTE. The polyphenolic compounds existed in RCCM-GTE and the total content of polyphenolic compounds encapsulated in RCCM-GTE was found to be 92.550±1.145 μg/g. It is considered that the good antioxidant activity of RCCM-GTE was the comprehensive results of the action of tea polysaccharide-protein conjugate, polyphenolic compounds, cerium and Schiff base chitosan. Investigation showed that a lot of extracts coming from agriculture and food industry contain reactive components of polyphenolic compounds and polysaccharides. It can be effective in protection of human beings from free radical damage if these extracts are directly or after the extraction and purification added to food as natural food antioxidant or they are prepared micospheres reacted with some biopolymers through coordination as a health food. Then the emerging area of research on encapsulating GTE in chitosan cerium resin must have a broad developing prospect.

scholarly journals Grapevine as a Rich Source of Polyphenolic Compounds

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5604
Author(s):  
Iva Šikuten ◽  
Petra Štambuk ◽  
Željko Andabaka ◽  
Ivana Tomaz ◽  
Zvjezdana Marković ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Human Health ◽  
Phenolic Acids ◽  
Polyphenolic Compounds ◽  
Wine Quality ◽  
Primary And Secondary Metabolites ◽  
Grape Berries ◽  
Beneficial Effects ◽  
Grape Varieties

Grapes are rich in primary and secondary metabolites. Among the secondary metabolites, polyphenolic compounds are the most abundant in grape berries. Besides their important impacts on grape and wine quality, this class of compounds has beneficial effects on human health. Due to their antioxidant activity, polyphenols and phenolic acids can act as anti-inflammatory and anticancerogenic agents, and can modulate the immune system. In grape berries, polyphenols and phenolic acids can be located in the pericarp and seeds, but distribution differs considerably among these tissues. Although some classes of polyphenols and phenolic acids are under strict genetic control, the final content is highly influenced by environmental factors, such as climate, soil, vineyard, and management. This review aims to present the main classes of polyphenolic compounds and phenolic acids in different berry tissues and grape varieties and special emphasis on their beneficial effect on human health.

scholarly journals Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 80 ◽  
Author(s):  
Ante Lončarić ◽  
Katarina Matanović ◽  
Perla Ferrer ◽  
Tihomir Kovač ◽  
Bojan Šarkanj ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Solid Phase ◽  
Polyphenolic Compounds ◽  
Matrix Solid Phase Dispersion ◽  
Phase Dispersion ◽  
Apple Varieties ◽  
Relative Contribution ◽  
Apple Peel ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content

Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water as the solvent and 5 mL of extract volume. The total polyphenolic index (TPI) and antioxidant activity (AA) were measured by spectrophotometric assays. Eighteen polyphenolic compounds were identified in all investigated apples by HPLC-DAD and LC-(ESI)-MS. The peel of traditional apple varieties had higher contents of all investigated polyphenols. Calculated relative contribution of polyphenol groups indicated non-flavonoids (28.6%) and flavanols (46.2%) as the major contributors to the total polyphenolic content in traditional and commercial apple varieties, respectively. The most abundant polyphenol in traditional apple peel was chlorogenic acid, procyanidin B2 and epicatechin (1143 ± 755 µg/g dw, 954 ± 343 µg/g dw and 560 ± 362 µg/g dw, respectively). The peel of varieties ‘Apistar’, ‘Bobovac’ and ‘Božićnica’ could be highlighted as an important source of polyphenols.

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