Aqueous Enzymatic Method for Preparing the Mixed Extract with Antioxidant Activity from Rice Bran

2013 ◽  
Vol 781-784 ◽  
pp. 792-798 ◽  
Author(s):  
An Min Sun ◽  
Guo Ping Yu ◽  
Yu Xin Wang ◽  
Ji Bian ◽  
Rao Fu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Rice Bran ◽  
Lipase Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Degree Of Hydrolysis ◽  
Enzymatic Extract ◽  
Functional Components

The preparation, approximate composition, degree of hydrolysis (DH), lipase activity and antioxidant capacity (including the ability of scavenging DPPH and ABTS free radicals) were determined for various of aqueous enzymatic extract (AEE) obtained from rice bran (RB) using alcalase (A), trypsin (T), papain (Pn), neutrase (N) and protamex (Px). Peptides and γ-oryzanol are the major functional components of AEE. Generally, the protein yield varied with the type of enzyme used in the order of T>Pn>N>Px>A. Both trypsin and alcalase extracts exhibit a higher level of γ-oryzanol than other enzymes. Lipase activity was measured using the 4-Nitrophenyl Laurate (p-NPL) substrate method, and significantly different (P<0.05) lipase activity values ranging from 0.55 to 2.38 mU/mL were observed from five hydrolysates. Furthermore, two synthetic free radicals were used to evaluate the antioxidant activity of AEE. The alcalase extract (at 4.35±0.15mg protein/mL AEE) shows the greatest scavenging rate (28.42%) of DPPH, but trypsin extract has highest ABTS radical-scavenging activity of 94.05%. Data revealed trypsin was possible the most effective extractant under their optimal conditions. These results demonstrate that the product obtained from rice bran by different enzymatic digestions may contain bioactive components and might potentially be natural antioxidants. Meanwhile, the aqueous enzymatic extraction method can also improve the stability of the hydrolysates.

scholarly journals Ultrasonic Extraction of Bioactive Compounds From Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

2021 ◽  
Author(s):  
Noppol Leksawasdi ◽  
Siraphat Taesuwan ◽  
Trakul Prommajak ◽  
Charin Techapun ◽  
Rattanaporn Khonchaisri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Dependent Manner ◽  
Ultrasound Technique ◽  
Antioxidant Power ◽  
Soybean Milk

Abstract Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound techniques and used in antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content was 50% amplitude for 10 min, whereas maximum flavonoids content was obtained at 50% amplitude for 15 min. Radical scavenging activity assayed by 2,2-diphenyl-1-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP) methods did not differ significantly (p>0.05) between the two conditions. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with extraction time of 12.5 min. Fortification of the GSP extracts (1-3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP which were present at the concentration of 104.1 ± 2.1 mg/g dry sample, respectively. Addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content especially procyanidins as well as its antioxidant activity.

scholarly journals Free Radical Scavenging Activity of Fruit Formulation Mediated Zinc Oxide Nanoparticles

2020 ◽  
Vol 11 (3) ◽  
pp. 4690-4694
Author(s):  
Tahoora Taskeen. L ◽  
Hannah R ◽  
Rajeshkumar S
Keyword(s):  
Antioxidant Activity ◽  
Zinc Oxide ◽  
Free Radicals ◽  
Zinc Oxide Nanoparticles ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Punica Granatum ◽  
Free Radical Scavenging ◽  
Oxide Nanoparticles ◽  
Scavenging Activity

To determine the free radical scavenging activity of fruit formulation mediated zinc oxide nanoparticle. Zinc oxide nanoparticles are widely known for their antimicrobial agent, anti-diabetic, anti-inflammatory, wound healing, antioxidant and optic properties. Oxidative degradation of lipids, proteins, food and cosmetics involves a radical-chain reaction with release of free radicals. These free radicals are extremely reactive and can even attack relatively stable molecules like the DNA bases. With a recent rise in diseases associated with increased oxidative stress, a good antioxidant seems to be the need of the hour. Synthesis of zinc oxide nanoparticles using Punica granatum and Elettaria cardamomum extract. Characterisation of the nanoparticles using UV–Visible spectroscopy and Scanning electron microscope. It is followed by the DPPH radical scavenging assay to determine the antioxidant activity. With an increase in the concentration of zinc oxide nanoparticles, there was an increase in the percentage of inhibition. When compared to the standard, the zinc oxide nanoparticles showed increased antioxidant activity even in small concentrations. Punica granatum and Elettaria cardamomum mediated Zinc oxide nanoparticles showed considerable antioxidant property even in small quantity when compared with standard vitamin C. Further studies need to be carried out to check for its potency as a prophylactic agent.

scholarly journals Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 585-593
Author(s):  
R. Fakhlaei ◽  
Rozzamri A. ◽  
N. Hussain
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Natural Antioxidants ◽  
Food Ingredient ◽  
Cocoa Products ◽  
Cocoa Shell ◽  
L Value

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.

THERMODYNAMICS OF THE ANTIOXIDANT ACTIVITY OF HUMULONES AND OTHER ANTIOXIDANTS FROM BEER – A MOLECULAR MODELING APPROACH

2021 ◽  
Author(s):  
Ilija Cvijetić ◽  
◽  
Miljan Bigović ◽  
Petar Ristivojević ◽  
Maja Vitorović-Todorović ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Gas Phase ◽  
Density Functional ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Hydrogen Atom Transfer ◽  
Structural Basis ◽  
Recent Experimental Study ◽  
Cis And Trans

Recent experimental study identified eight potent antioxidants in German beers, including isoxanthohumol, (R)- and (S)-adhumulone, cis– and trans-iso-adhumulone, cis– and trans-iso- n-humulone, and desdimetyhyl-octahydro-iso-cohumulone. To provide insights into the structural basis of their radical scavenging activity, we calculated the thermodynamic feasibility of two common antioxidant mechanisms, hydrogen atom transfer (HAT) and single electron transfer followed by proton transfer (SET-PT), using the density functional theory (DFT) with B3LYP/6-311g++(2d,2p) method in the gas phase and implicit solvation model of water. The calculated bond dissociation enthalpies (BDEs) and ionization potential (IP) of all compounds were compared with the corresponding values for resveratrol, a highly potent antioxidant found in red wine. The fully reduced humulone isomer, desdimetyhyl-octahydro-iso-cohumulone, could scavenge free radicals via HAT as revealed by BDEs 5.1 and 23.9 kJ/mol lower than the values for resveratrol in gas phase and water, respectively. Furthermore, the enolic –OH group was identified as the pharmacophoric hotspot for the interaction of humulones with the reactive free radicals. The HAT potency of this group is significantly reduced through the formation of strong intramolecular hydrogen bond (IHB) with the β-keto group. Moreover, the SET-PT mechanism was thermodynamically favorable for isoxanthohumol. These results strongly suggest higher antioxidant activity of beers with the increased content of the reduced forms of humulones and their isomers.

Free radicals scavenging aptitude of Spilanthes acmella

2021 ◽  
pp. 2631-2634
Author(s):  
K. Gouri Sankar ◽  
B. S. Venkateswarlu
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Bioactive Molecules ◽  
Scavenging Activity ◽  
Spilanthes Acmella

Now a days, oxidative stress is one of the major disease around the world. The excess production of oxidants in the body are key source for development of different chronic diseases and are leading to damage the multiple organs' function, finally to cellular mortality. The natural remedy is the most important medicine to control the overproduction of oxidants and to obtain more antioxidants. Natural product have been using to treat diseases and as food supplements as nutrients. In this point of view, the current study was carried to evaluate the antioxidant activity of Spilanthes acmella root parts. The free radical scavenging activity was studied against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide and hydroxyl free radicals using standard methods. The Spilanthes acmella root part extracts showed concentration dependent antioxidant activity on tested free radicals. The extracts showed modest effect on free radicals compared to the standard drug ascorbic acid and hydro-alcoholic extract possesses more activity than other two extracts. The end results of current study clearly state that Spilanthes acmella root possess free radical scavenging activity and also confirms its' traditional value in traditional medicine. The further research is worthful on isolation of different bioactive molecules and different biological activities evaluation on Spilanthes acmella.

In Vitro Antioxidant Activity of Pigment Extracted from Fruits of Padus racemosa and Padus virginiana

2011 ◽  
Vol 183-185 ◽  
pp. 565-569 ◽  
Author(s):  
Jian Ren ◽  
Zhen Yu Wang
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Differential Method ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Reducing Power Assay

The total anthocyanin content (TAC) of pigment extracted from fruits of Padus racemosa and Padus virginiana was determined by pH-differential method. TAC in pigment from fruits of Padus racemosa was higher than that in Padus virginiana. The vitro antioxidant activity of the two kinds of pigment was evaluated by different assays, including DPPH• assay, ABTS•+assay, OH• assay and reducing power assay. The results showed that except for reducing power, pigment from fruit of Padus racemosa showed stronger ABTS•+, DPPH• and OH• radical scavenging activity than pigment from fruit of Padus virginiana. The study concluded that pigment extracted from fruit of Padus racemosa and Padus virginiana can be used as a source of natural antioxidants instead of synthetic antioxidants.

Polyphenols of Rosa L. Leaves Extracts and their Radical Scavenging Activity

2007 ◽  
Vol 62 (1-2) ◽  
pp. 32-38 ◽  
Author(s):  
Renata Nowak ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Ellagic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Total Phenolic

Antioxidant potential of Rosa L. leaves methanolic extracts was evaluated in vitro using a spectrophotometric method based on measuring the radical scavenging effect on 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radicals. The contents of ellagic acid, quercetin and kaempferol in the extracts from leaves of seventeen rose species were determined using SPE-RPHPLC methods. Additionally, total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). Remarkable high antioxidant activity and high total phenolic content (5.7% < GAE < 15.2%), large ellagic acid (EA) content from 9.37 to 19.42 mg/g of dry weight, a quercetin content ranging from 3.68 to 15.81 mg/g of dry weight and kaempferol content from 1.25 to 9.41mg/g of dry weight were found in rose leaves. Significant correlation between EA (r2 = 0.6131), quercetin (r2= 0.5158), total phenolic content (r2= 0.8485) and antioxidant activity was observed. Basing on the studies conducted one may assume that the extracts of rose leaves are a rich source of natural antioxidants and could be used to prevent free-radical-induced deleterious effects.

scholarly journals Antioxidant and Chelating Activity of NontoxicJatropha curcasL. Protein Hydrolysates Produced byIn VitroDigestion Using Pepsin and Pancreatin

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Santiago Gallegos Tintoré ◽  
Cristina Torres Fuentes ◽  
Javier Solorza Feria ◽  
Manuel Alaiz ◽  
Julio Girón Calle ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Cultures ◽  
Positive Impact ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Protein Hydrolysates ◽  
Ionization Mass ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Functional Components

The antioxidant and metal chelating activities inJ. curcasprotein hydrolysates have been determined. The hydrolysates were produced by treatment of a nontoxic genotype with the digestive enzymes pepsin and pancreatin and then were characterized by fast protein liquid chromatography and reverse phase chromatography. Peptidic fractions with higher radical scavenging activity were analysed by matrix-assisted laser desorption/ionization mass spectrometry. The antioxidant activity was determined by measuring inhibition of the oxidative degradation ofβ-carotene and by measuring the reactive oxygen species (ROS) in Caco-2 cell cultures. Cu2+and Fe2+chelating activities were also determined. The hydrolysates inhibited the degradation ofβ-carotene and the formation of ROS in Caco-2 cells. The lower molecular weight peptidic fractions from FPLC had stronger antioxidant activity in cell cultures compared with the hydrolysates, which correlated with a higher content in antioxidant and chelating amino acids. These fractions were characterized by a large presence of peptides with different molecular masses. The hydrolysates exhibited both Cu2+and Fe2+chelating activity. It was concluded thatJ. curcasis a good source of antioxidant and metal chelating peptides, which may have a positive impact on the economic value of this crop, as a potential source of food functional components.

scholarly journals ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE PRODUCED FROM TUNA EYE (Thunnus sp.) BY ENZYMATIC HYDROLYSIS

2018 ◽  
Vol 21 (3) ◽  
pp. 522 ◽  
Author(s):  
Dewi Mutamimah ◽  
Bustami Ibrahim ◽  
Wini Trilaksani
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Protein Hydrolysate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Degree Of Hydrolysis ◽  
Protective Agent ◽  
Ic50 Value ◽  
Canning Industry ◽  
Hydrolysis Of

Tuna (Thunnus sp.) by-products from frozen loin and canning industry especially the eye is rich in proteins and in lipids consisting of polyunsaturated fatty acids (PUFA). That requires protective agent (antioxidant) to inhibit the oxidation naturally present and predicted to be protein peptides. Enzymatic hydrolysis of protein is an appropriate method to produce bioactive peptide with such nutraceutical/pharmaceutical function such as an antioxidant peptide. This study aimed to produce protein hydrolysate having a function as anwith an antioxidant activity from eye of tuna through enzymatic hydrolysis and determining the antioxidant activity by DPPH methods. Protein soluble content of tuna’s eye protein hydrolysate (TEPH) ranged from 59.98±0.130 to 94.90±0.002%. The degree of hydrolysis (DH) of TEPH was about 9.10±0.28 to 16.14±0.09%. The highest inhibition of DPPH radical scavenging activity was 93.57±0.05% (at 5 mg/mL) was obtained with a DH of 11.35±0.002% at the concentration 0.1% of papain for 6 hours hydrolysis. The IC50 value of was 1.08±0.008 mg/mL

Isolation and Purification of Soybean Antioxidant Peptides

2014 ◽  
Vol 881-883 ◽  
pp. 811-814 ◽  
Author(s):  
Rui Wen Yang ◽  
Jia Wang ◽  
Song Yi Lin
Keyword(s):  
Antioxidant Activity ◽  
Soybean Protein ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Degree Of Hydrolysis ◽  
Antioxidant Peptides ◽  
Dpph Radical Scavenging Activity ◽  
Hydrolysis Time ◽  
Isolation And Purification ◽  
Dpph Radical Scavenging

The soybean protein was hydrolyzed by Alcalase Food grade (FG) 2.4 L and the degree of hydrolysis (DH) were determined. The DH increased with the hydrolysis time increasing during 3.0 h. Then the hydrolysates was isolated by ultrafiltration membrane (1, 3, 10 kDa) and antioxidant activity was evaluated based on DPPH radical scavenging activity. The fraction of 1-3 kDa possessed the higher antioxidant activity than the other fractions (P < 0.05). Sephadex G-25 gel column was used to purify the three kinds of peptides and the eluted volume was investigated.

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