scholarly journals Bioactive compounds and in vitro antioxidant activity of pulps from fruits from the Brazilian atlantic forest

2019 ◽  
Vol 42 ◽  
pp. e44503 ◽  
Author(s):  
Ana Carolina Leme Castelucci ◽  
Paula Porrelli Moreira da Silva ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Multivariate Statistical ◽  
The Family ◽  
The One ◽  
Free Radical Activity

The fruits belonging to the family Myrtaceae are known sources of compounds with functional characteristics. Nevertheless, the studies are focused only on some species of this family. In this sense, we aimed to quantify the bioactive compounds present in the pulps of cambuci, feijoa, uvaia and grumixama; to evaluate the in vitro antioxidant capacity of each one and to correlate the contribution of these bioactive compounds with the antioxidant activity of each fruit pulp. For this, the compounds ascorbic acid, phenolic compounds, carotenoids, and flavonoids were quantified for the pulps of cambuci, feijoa, uvaia, and grumixama, as well as the in vitro antioxidant capacity by the methods DPPH and ABTS. The results were evaluated by multivariate statistical techniques. The pulps present good antioxidant potential, the one from cambuci presented the highest values for antioxidant activity given by the method DPPH (61.86 µg of Trolox g-1), that from uvaia was prominent by the presence of ascorbic acid (85.40 ascorbic acid 100 g-1) and that from feijoa, by the flavonoid contents (62.45 mg quercetin g-1) and phenolic compounds (10.21 mg gallic acid equivalent g–1). A correlation was observed between pulp antioxidant capacity and the contents of ascorbic acid and carotenoids; on the other hand, the phenolic compounds and flavonoids little contributed for the anti-free radical activity of the methods DPPH and ABTS.

scholarly journals The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 388
Author(s):  
Xiao Dan Hui ◽  
Gang Wu ◽  
Duo Han ◽  
Xi Gong ◽  
Xi Yang Wu ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Raw264.7 Macrophages ◽  
Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

Temulawak (Curcuma  xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

1970 ◽  
Vol 40 (2) ◽  
Author(s):  
Waras Nurcholis ◽  
Edy Djauhari Purwakusumah ◽  
Mono Rahardjo ◽  
Latifah K. Darusman
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Brine Shrimp ◽  
Clay Soil ◽  
Herbal Medicines ◽  
Environmental Condition ◽  
In Vitro Bioactivity ◽  
The Family ◽  
Promising Line

Temulawak (Curcuma  xanthorrhizaRoxb.) belongs to the family Zingiberaceae, has been empirically used as herbal medicines. The research was aimed to evaluate three promising lines of Temulawak based on their high bioactive contents (xanthorrhizol and curcuminoid) and its in vitro bioactivity (antioxidant and toxicity), and to obtain information on agrobiophysic environmental condition which produced high bioactive compounds. The xanthorrhizol and curcuminoid contents were measured by HPLC. In vitro antioxidant and toxicity were determined by DPPH (1,1-diphenyl-2-picryl-hydrazyl) method and BSLT (Brine Shrimp Lethality Test). The result showed that promising line A produced the highest yield of bioactive and bioactivity, i.e. 0.157 and 0.056 g plant-1of xanthorrizol and curcuminoid respectively. The IC50 of antioxidant activity was 65.09 mg L-1and LC50of toxicity was 69.05 mg L-1. In this study, Cipenjo had the best temulawak performance than two other locations. According to the agrobiophysic parameters, Cipenjo environmental condition was suitable for temulawak cultivation with temperature 28-34 ºC, rainfall ± 223.97 mm year-1 and sandy clay soil. Keywords: antioxidant, curcuminoid, promising lines, temulawak, xanthorrhizol

scholarly journals In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 554
Author(s):  
Marta C. Coelho ◽  
Tânia B. Ribeiro ◽  
Carla Oliveira ◽  
Patricia Batista ◽  
Pedro Castro ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Solid Fraction ◽  
Ohmic Heating ◽  
Coumaric Acid ◽  
Insoluble Dietary Fiber ◽  
The Impact

In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.

scholarly journals Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

2017 ◽  
Vol 38 (3) ◽  
pp. 1277 ◽  
Author(s):  
Daniane Campos de Oliveira ◽  
Eliane Maurício Furtado Martins ◽  
Maurilio Lopes Martins ◽  
Giovanna Bretas Martins ◽  
Mirella Lima Binoti ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Lactobacillus Rhamnosus ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Lactobacillus Rhamnosus Gg ◽  
In Vitro Simulation ◽  
Hedonic Scale

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents. However, blanching contributed (p < 0.05) to an increase in the contents of these compounds in the juices. Values for antioxidant capacity of 186.20 and 2552.59 uM Trolox g-1, for total phenolic compounds of 275.06 and 1163.18 mg GAE 100 g-1-wwb, and for anthocyanins as cyanidin 3-glucoside of 12.71 and 90.99 mg 100 g-1 were found for juices A and B, respectively. The juices contained 72.87 mg 100 mL-1 of ascorbic acid. Scores of above 6.0 (liked slightly) were awarded on the hedonic scale for the attributes evaluated. The addition of probiotics in jabuticaba juices needs to be further studied to ensure the viability of the cultures during storage and their survival in the gastrointestinal tract.

scholarly journals A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

2014 ◽  
Vol 60 ◽  
pp. 246-254 ◽  
Author(s):  
Acácio Antonio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Aline Alberti ◽  
Alessandro Nogueira ◽  
Ivo Mottin Demiate ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Comparative Study ◽  
Statistical Techniques ◽  
Multivariate Statistical Techniques ◽  
Multivariate Statistical ◽  
In Vitro Antioxidant Activity

Extraction of Phenolic Compounds of six Algerian date (Phoenix dactylifera L.) cultivars from Ain-Saleh region, using Reflux method and Screening of Antioxidant Activity in vitro

2021 ◽  
pp. 161-167
Author(s):  
Habchi A. ◽  
Dekmouche M. ◽  
Hamia C. ◽  
Saidi M. ◽  
Yousfi M. ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Methanol Extract ◽  
Phoenix Dactylifera ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Phoenix Dactylifera L ◽  
Phenolic And Flavonoid

This study was designed to evaluate the antioxidant activity of phenolic compounds for six cultivars of date from In Saleh region (Phoenix dactylifera L.), which were extracted by reflux with solvents, 80% methanol and 70% aceton after the phenolic and flavonoid content were estimated. The total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were measured using Folin–Ciocalteau and aluminum chloride colorimetric methods, respectively. Antioxidant activity acetone/H2O and methanol/H2O extracts using ABTS, DPPH, FRAP, TAC and CUPRAC assays. The results showed that methanolic solvent reflux gives better yields. The highest level of phenolic compounds for all dates varieties was found in the 80% methanol extract. This level ranged from 8.04 ± 0.14 to 46.81 ± 1.22 mg GAE/100 g fresh weight and flavonoid content was observed relatively low for both two solvents. However, extraction into 70% acetone gave the highest antioxidant activity with all assay. These results showed that dates had strongly scavenging activity on DPPH reaching 3.12 µg/mL in methanol/H2O from Cul1 (6.9 µg/mL with ascorbic acid), also on ABTS reaching 6.51 µg/mL in acetone/H2O from Cul2 (104.98 µg/mL with ascorbic acid).

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

scholarly journals Phenolic Composition, Antioxidant Activity, andIn VitroAvailability of Four Different Berries

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Javier Marhuenda ◽  
María Dolores Alemán ◽  
Amadeo Gironés-Vilaplana ◽  
Alfonso Pérez ◽  
Gabriel Caravaca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Total Phenolic Compounds ◽  
Anthocyanin Concentration

Polyphenols from berries have proved healthy effects after“in vitro”and“in vivo”studies, such as preventing tumor growing and neurodegenerative and cardiovascular diseases. We compared four different kinds of berries—strawberry, raspberry, blackberry, and blueberry—with the aim to distinguish their phenolic composition, concerning their antioxidant capacity along with their“in vitro”availability. Folin-Ciocalteu method was used for the determination of phenolic compounds, and the antioxidant capacity was measured by ORAC method. Moreover, the determination of anthocyanins was accomplished with an HPLC-DAD. Finally, we carried out an“in vitro”digestion to simulate the gastrointestinal digestion. All berries showed good antioxidant capacity with significant differences, besides high total phenolic compounds. Content of anthocyanins measured by HPLC-DAD varied between the different berries, namely, blackberries and strawberries which showed higher anthocyanin concentration. After“in vitro”digestion, berries showed poor bioavailability of the analysis of anthocyanins (9.9%–31.7%). Availability of total phenolic compounds was higher than anthocyanins (33%–73%). Moreover, strawberries and blackberries presented the less availability grade. Decrease in antioxidant activity measured by ORAC method was about 90% in all berries studied. Therefore, bioavailability of phenolic compounds remains unclear and more correlation between“in vitro”and“in vivo”studies seems to be necessary.

scholarly journals Extracts of red peppers: antioxidant activity and sensory evaluation

2016 ◽  
Vol 46 (2) ◽  
pp. 228-236 ◽  
Author(s):  
Neuza Jorge ◽  
Carolina Médici Veronezi ◽  
Danusa Cassiano Pereira
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Design Methodology ◽  
Reducing Power ◽  
Content Type ◽  
High Antioxidant Activity ◽  
Red Peppers ◽  
Practical Implications

Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance.

scholarly journals Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2561
Author(s):  
Andrzej Cendrowski ◽  
Marcin Królak ◽  
Stanisław Kalisz
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Quality Characteristics ◽  
Raw Material ◽  
Rosa Rugosa ◽  
Fruit Wine ◽  
High Antioxidant Activity ◽  
The Stability

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa. The results obtained in this study clearly indicate that the fruits of the Rosa rugosa are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473–958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.

Sign in / Sign up

Export Citation Format

Share Document