Composition and Antioxidant Capacity of Flour and Hull Extracts from Different Tartary Buckwheat Cultivars

2013 ◽  
Vol 864-867 ◽  
pp. 289-294
Author(s):  
Xiao Gong ◽  
Hai Long Yu ◽  
Ning Li Qi ◽  
Yi Jun Liu ◽  
Li Jing Lin ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Functional Food ◽  
Antioxidant Properties ◽  
Ethanol Extract ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Tartary Buckwheat

The content of rutin, quercetin, total phenol, total flavonoid, antioxidant properties in ethanol extract of flour and hull from 13 tartary buckwheat cultivars widely grown in China was investigated. HPLC showed that the content of rutin ranged from 7.33 to 440.43 in flour and from 5.18 to 168.7 mg/g DW in hull. Trace quercetin were detected in both flour and hull extracts of all cultivars and the values were determined as 0.74-275.90 and 0.77-15.65 mg/g DW, respectively. The contents of total phenol/flavonoid in the flour were significantly greater than that in hull, and their content varied between samples. The result showed that JQ, QW, and NP are potential candidates for developing of functional food.

scholarly journals Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Beverages ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 2 ◽  
Author(s):  
Vassilios Raikos ◽  
He Ni ◽  
Helen Hayes ◽  
Viren Ranawana
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Cold Storage ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Anthocyanin Content ◽  
Total Period ◽  
Scavenging Effect

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

scholarly journals Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

2020 ◽  
Vol 33 (11) ◽  
pp. 1817-1823
Author(s):  
Phatthawin Lengkidworraphiphat ◽  
Rawiwan Wongpoomchai ◽  
Sirinya Taya ◽  
Sanchai Jaturasitha
Keyword(s):  
Antioxidant Capacity ◽  
Functional Food ◽  
Protein Pattern ◽  
Antioxidant Properties ◽  
Chicken Breast ◽  
Breast Meat ◽  
Indigenous Chicken ◽  
Macronutrient Content ◽  
Indigenous Chickens ◽  
Chicken Breast Meat

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography.Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05).Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

scholarly journals Antioxidants and Radical Scavenging Activities of Nigerian Soybeans (Glycine max (L.) Merr.)

2019 ◽  
pp. 1-8
Author(s):  
J. Olawuni Idowu ◽  
A. David Oyinade ◽  
S. Bamidele Funminiyi ◽  
E. Ogundepo Gbenga
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Ferrous Ion ◽  
Antioxidant Assays ◽  
Ic50 Value ◽  
Total Antioxidant ◽  
Chelating Ability

Aim: To evaluated the antioxidant and radical scavenging ability of three different accessions (TGx-1835-10E, TGx-1987-62F and TGx 1951-3F) of soybean. Study Design: In vitro evaluation of antioxidant assays: Total phenol, Total flavonoid, Total antioxidant capacity, Ferric reducing antioxidant capacity, Cupric reducing antioxidant capacity, Ferrous Ion-chelating Ability, 2, 2-Diphenyl-2-Picryl-Hydrazyl (DPPH) and Nitric oxide (NO) radical scavenging activities. Place and Duration: Department of Biochemistry, Obafemi Awolowo University, Ile-Ife, Nigeria (August–December, 2016). Methodology: Hydroalcoholic crude extracts of TGx-1835-10E, TGx-1987-62F and TGx 1951-3F were obtained through soxhlet apparatus using 80% methanol and concentrated in a rotary evaporator at 4°C. The crude extract was then subjected to different  antioxidant assays (Total phenol, Total flavonoid, Total antioxidant capacity, Ferric reducing antioxidant capacity, Cupric reducing antioxidant capacity, Ferrous Ion-chelating Ability , DPPH and NO radical scavenging activities.) following standard procedures. Results: The results shows that TGx 1951-3F elicited the highest DPPH and NO radical scavenging activity with IC50 value of 2.61± 0.02 mg/ml and 2.58 ± 0.02 mg/ml, compared to TGx-1835-10E and TGx-1987-62F. Similarly, Ferrous Ion-chelating Ability (FIC) of TGx 1951-3F was higher with IC50 value of 1.38 ± 0.07 mg/ml, compared to TGx-1835-10E and TGx-1987-62F with an IC50 of 1.86 ± 0.16 and 2.07 ± 0.16 mg/ml. The reducing power of the three accessions expressed in terms of ascorbic acid equivalent tested using FRAP, TAC and CUPRAC assays showed that TGx 1951-3F has highest antioxidant activity follow by TGx-1835-10E and TGx-1987-62F. This same trend was also observed in antioxidant constituent present in the samples as TGx-1951-3F has higher phenolic and flavonoid content compared to TGx-1835-10E and TGx-1987-62F. Conclusion: The result of this present study revealed that Accession TGx 1951-3F elicit the highest antioxidant potential nevertheless, accessions TGx-1835-10E and TGx-1987-62F also contain significant amounts of flavonoids and phenolic compounds. Consequently, the plant seeds might be an important source of natural antioxidant, and helpful in prevention and management of various diseases associated with oxidative stress.

scholarly journals Comparative Study on Chemical Composition and Antioxidant Activity of Annona Muricata Plant Parts Cultivated in Covenant University, Ota, Ogun State, Nigeria

2018 ◽  
Vol 6 (3) ◽  
pp. 807-815
Author(s):  
OMOTOSHO OMOLOLA ELIZABETH ◽  
IHEAGWAM FRANKLYN NONSO ◽  
NOIKI IFEOLUWA ADEBOLA ◽  
OMINI JOY JOHN
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Root Extract ◽  
Plant Parts ◽  
Antioxidant Agents

Annonamuricata plant parts possess a broad range of medicinal and biological properties. This research compared the chemical composition and antioxidant properties of Annonamuric at aparts. Proximate, mineral, total phenol and total flavonoid content as well as invitro antioxidant activity were examined. Results revealed the leaves contained significantly(p<0.05) higher composition of moisture (8.69±0.22%), ash (4.60±0.02%), protein (14.53±0.11%), crude fat (10.28±0.03%),chromium (0.38±0.05 mg/100g), nickel (1.75±0.04mg/100g), total phenol (1.01±0.03mgpyrocatechol/mL) and total flavonoid (1.12±0.03mgGAE/mL)compared to the respective values for root. Carbohydrate (9.29±0.24%), lead (0.13±0.02mg/100g) and cobalt (1.93±0.02mg/100g) composition was significantly lower(p<0.05) in the leaves compared to the respective compositions in the root. The leaf and root extract exhibited a concentration-dependent increase in hydroxyl radical scavenging activity with no observable(p<0.05)difference in their EC50 value. This study suggests the leaves of A. muricata found in Covenant University had better chemical composition when compared to the root. Nonetheless, these plant parts may be further exploited for not only their nutritive composition and mineral content but also a natural source of antioxidant agents.

scholarly journals Antioxidant properties of Rubus discolor leaf extracts

2016 ◽  
pp. 189-196 ◽  
Author(s):  
Ivona Velickovic ◽  
Slavica Grujic ◽  
Petar Marin
Keyword(s):  
Antioxidant Properties ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Total Phenol Content ◽  
Aqueous Extracts ◽  
Total Flavonoid Content ◽  
Phenol Content ◽  
Flavonoid Content ◽  
Leaf Extracts ◽  
Dry Extract

In this work were examined aqueous, methanol, ethanol and acetone leaf extracts of Rubus discolor, wild growing blackberry, for their antioxidant properties and total phenol and flavonoid content. The total phenol content (TPC) varried from 250.05 to 446.61 mg GAE/g of dry extract, while total flavonoid content (TFC) was in range between 22.44 and 61.15 mg QE/g of dry extract. Aqueous extracts were the richest in phenols, as well as in flavonoids. In vitro antioxidant capacity of leaf extracts was evaluated by 2,2-diphenyl-1-picrylhydrazil (DPPH), 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging procedures and ferric reducing ability of plasma (FRAP) assay. Aqueous extracts were the most effective through all antioxidant tests. The total phenol content highly correlated with antioxidant activity of extracts. Moreover, weak correlation was established between total phenol and total flavonoid content. The results presented in this work indicate that phenol compounds contribute to antioxidant ability of extracts.

scholarly journals Evaluation of Antioxidant Activity and Cytotoxic Property of Methanolic Extract of Flemingia macrophylla (Willd.)

2015 ◽  
Vol 16 (2) ◽  
pp. 159-163
Author(s):  
Anjuman Ara Begum ◽  
Md Mosiul Haque ◽  
Mahfuzul Islam ◽  
Sukalyan Kumar Kundu
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Methanolic Extract ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Flemingia Macrophylla ◽  
Total Antioxidant ◽  
Stem Extract

Flemingia macrophylla locally known as ‘Charchara’ in Bangladesh is a medicinal herb. Being a member of the Fabaceae family it claims a number of medicinal uses including hypoglycemic activity, neuroprotective effect and gynecological remedies. Methanolic extract of F. macrophylla was investigated to evaluate its antioxidant and general toxic properties in this study. Antioxidant potential was evaluated using total antioxidant capacity, total phenol contents, total flavonoid contents and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Both leaf and stem extracts of F. macrophylla were found to possess significant amount of phenolics and flavonoids, expressed as gallic acid equivalents (GAE) and quercetin equivalent (QE), respectively. Interestingly total phenol content was equal for both leaf and stem extract and it was 43.8 mg GAE/g. Total flavonoid content was found to be 64.4 and 39.1 mg QE/g for leaf and stem extract, respectively. The total antioxidant capacity was expressed as ascorbic acid equivalents (AAE) and for leaf it was 5.067 mg/gm AAE and for stem 0.8167 mg/gm AAE. DPPH scavenging activity was determined by comparing with ascorbic acid. The IC50 values were 19.95, 125.89 and 707.94 ?g/ml for ascorbic acid, leaf and stem extract, respectively. The results of the present study on methanolic extracts of F. macrophylla revealed the presence of moderate antioxidant activity and extract of leaves produced better results than stem of the plant. In brine shrimp lethality bioassay, methanolic extract of F. macrophylla exhibited insignificant cytotoxicity. DOI: http://dx.doi.org/10.3329/bpj.v16i2.22298 Bangladesh Pharmaceutical Journal 16(2): 159-163, 2013

scholarly journals Study of Microwave Technique in Hot Pepper Seed by Different Solvents with an Assessing Antioxidant and Antibacterial Properties

2021 ◽  
Vol 11 (1) ◽  
pp. 80-86
Author(s):  
Holem H. Balaky ◽  
Yaseen Galali ◽  
Eyyüp Karaoğul ◽  
Ertuğrul Altuntaş ◽  
Nabil H. Rasol ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Properties ◽  
Inhibition Zone ◽  
Chili Pepper ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Butylated Hydroxytoluene ◽  
Hot Pepper ◽  
Total Anthocyanin ◽  
Pepper Seed

Chili pepper seed (CPS) is rich in nutrients and phytochemical particularly oil which could possess antimicrobial and antioxidant properties. Using novel techniques such as microwave assisted extraction (MAE) with solvents could be useful to extract these materials. The objectives of this study are to develop and evaluate antioxidants (and antibacterial activities of the hot seed pepper oil extracts using both water and ethanol solvents with MAE as novel techniques in relation to its ability to extract antioxidant and antibacterial compounds. Chili pepper seed (CPS) was obtained from the Kahramanmaraş, Turkey. CPS was extracted with water and ethanol and assessed for anti-oxidants activity via assessing total tannin, total phenol, total flavonoid and total anthocyanin and antimicrobial properties via assessing inhibition zone and minimum inhibitory concentration. Both yield extraction and total anthocyanin values extracted with water were 38.4 and 40.075% respectively and are higher significantly (p<0.01) higher than ethanolic extraction. On the other hand,   total tannin, total phenol and total flavonoid values were 0.0575, 1.80700 and 0.26350 μM respectively which were significantly (p<0.01) higher with ethanol extraction. Ethanol had the greater free radical scavenging activity (IC 50 µg/ml) and more close standard butylated hydroxytoluene. Antimicrobial results indicated that water extracts was more effective against Staphylococcus aureus Pseudomonas aeruginosa, Enterococcus faecalis, Enterobacter aerogenes up to 24mm inhibition zone but, it is dose dependent. CPS oil extracts could be used as source of antimicrobial and antioxidants compounds with the aid of MAE. Ethanol has better yield and anthocyanin extraction and Free radical, whereas water extraction has effective antimicrobial activity.

scholarly journals Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 636-644
Author(s):  
M.K. Zainol ◽  
I. Mohd Subri ◽  
Zamri Amir Izzwan ◽  
Zamzahaila Mohd Zin ◽  
Fisal Ahmad ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Functional Food ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Spent Coffee Ground ◽  
Coffee Ground

Spent coffee ground (SCG) produced in tons by restaurants and cafeterias and domestic consumers is a potentially good source of natural antioxidants because it contains substantial amounts of bioactive compounds. The purpose of this study was to identify the physicochemical and antioxidant properties of three different types of spent coffee ground (SCG), namely Robusta, Arabica and Liberica extracted using ultra-sonicmethanol assisted technique. DPPH, FTC, TBA, total phenolic content (TPC) and total flavonoid content (TFC) were used to measure the antioxidant properties. Robusta SCG exhibited the highest DPPH inhibition 41.63±0.04%), FTC (60.42±0.03%) and TBA analysis (73.09±0.08%). The total phenolic compounds in the samples varied widely ranging from 18.94±0.06 to 26.23±0.86 mg GAE/g sample, with Robusta SCG showing the highest value among the three, while Arabica SCG depicted the highest amount total flavonoid content (47.62±0.05 to 56.20±0.08). A strong correlation between antioxidant activity and total phenolic content were observed in this study. Compared to Arabica and Liberica SCGs expended, Robusta SCG demonstrated a stronger beneficial effect against lipid peroxidation. This study reveals that SCGs can be regarded as a new useful source of natural antioxidant with a view to increasing the use of antioxidant synthetics by using the ingredient of agro-industrial residues in food production especially ingredients for functional food.

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