Natural Compounds with Antioxidant Properties

2009 ◽  
Vol 415 ◽  
pp. 25-28 ◽  
Author(s):  
Tudor Lupascu ◽  
Gheorghe Duca ◽  
Maria Giurginca ◽  
Pavel Vlad ◽  
Lucian Lupascu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Molecular Mass ◽  
Antioxidant Properties ◽  
Natural Compounds ◽  
High Molecular Mass ◽  
Minimum Concentration ◽  
Natural Substances ◽  
Vis Spectroscopy

Natural substances with polyphenolic structure exhibit remarkable antioxidant properties, being widely used in preventing various diseases. Among these, the oenotanins obtained from grapes seeds are proantocianidinic compounds with high molecular mass, water insoluble and as a result, rather difficult to be utilized. The aim of this paper was to produce their hydrosolubilization and the structure of the product resulted (enoxyl) has been investigated by MS, IR, UV-Vis spectroscopy. The antioxidant activity of oenotanins and enoxyl has been quantified by chemiluminescence technique, and the minimum concentration able to capture completely the free radicals has been also established.

scholarly journals A comparative study of extraction techniques for maximum recovery of bioactive compounds from Ganoderma lucidum spores

2020 ◽  
Vol 49 (1) ◽  
Author(s):  
Diana Carolina Saavedra Plaza ◽  
Carlos Ricardo Soccol ◽  
Miguel Daniel Noseda ◽  
Valcineide Oliveira de Andrade Tanobe ◽  
Oranys Marin ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Comparative Study ◽  
Ganoderma Lucidum ◽  
Antioxidant Properties ◽  
Extraction Techniques ◽  
Microwave Exposure ◽  
Vis Spectroscopy ◽  
Spore Walls ◽  
Microwave Heat

This study aimed at evaluating effective methods for breaking the hard and insoluble spores of Ganoderma lucidum to recover functional biomolecules. Rupture techniques were evaluated such as manual maceration (RM), maceration with spheres of various materials (BR), and microwave exposure plus maceration with steel/chrome spheres (MBR1). Spore rupture was evaluated using UV-Vis spectroscopy, which showed vibrations of 2955, 1642, 1240, 1080 and 1746 cm-1 corresponding to changes in spore walls. The MBR1 extract contained the largest amounts of carbohydrates (19.80 mg.g-1 spores) and polyphenols (2.21 mg.g-1 spores), whereas the BR extract had higher antioxidant activity (57.22%Inb DPPH). The MBR1 and BR extracts contained 62.2 and 73.5% glucose, respectively. Both methods also involved significant extraction of carbohydrates and proteins. The best way to extract biomolecules from spore walls is to perform a microwave heat treatment and break the walls with steel/chrome spheres; this produces large quantities of carbohydrates with antioxidant properties.

scholarly journals Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Biomolecules ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 400 ◽  
Author(s):  
Alvaro Martinez-Gomez ◽  
Isabel Caballero ◽  
Carlos A. Blanco
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Antioxidant Compounds ◽  
Appreciable Effect ◽  
Human Metabolism ◽  
The World ◽  
Maillard Products ◽  
By Products

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.

scholarly journals Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 849
Author(s):  
Daniel Vázquez-Maldonado ◽  
Vicente Espinosa-Solis ◽  
César Leyva-Porras ◽  
Patricia Aguirre-Bañuelos ◽  
Fidel Martinez-Gutierrez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Spray Drying ◽  
Functional Food ◽  
Food Effect ◽  
Antioxidant Properties ◽  
Sem Micrographs ◽  
Spherical Morphology ◽  
Bacillus Clausii ◽  
Spray Dried

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.

scholarly journals Antituberculosis, antimicrobic and antioxidant properties of Persica vulgaris L. extracts

2020 ◽  
Vol 3 (2) ◽  
pp. e00125
Author(s):  
I. Mamatova ◽  
I. Askarov ◽  
M. Mamarakhmonov
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Mycobacterium Tuberculosis ◽  
Free Radicals ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Diffusion Method ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Flower Extract

Peach is a medicinal plant which has many traditional applications uses against various diseases. In this study we have evaluated differences in tannins and flavonoids in the composition of flowers and peach leaves and their antioxidant properties. Antibacterial activity of the peach flower and leaf extract was investigated using Mycobacterium tuberculosis and E. coli by the disk diffusion method. Total fractions of flavonoids and tannins were obtained using ethanol and aqueous extraction, respectively. The antioxidant activity was evaluated using the adrenaline autooxidation test. The results have shown that the peach flower extract contains many flavonoids, tannins that probably account for better antimicrobial effects as compared with the peach leaf extract. This shows perspectives for the use of peach flowers for the treatment of many diseases, especially for tuberculosis, and other diseases associated with overproduction of free radicals.

scholarly journals Antioxidant properties of curcuminoids isolated from Curcuma longa L.

2016 ◽  
Vol 9 (2) ◽  
pp. 130-135 ◽  
Author(s):  
Silvia Mošovská ◽  
Patrícia Petáková ◽  
Michal Kaliňák ◽  
Anna Mikulajová
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Curcuma Longa ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Phospholipid Complex ◽  
Cyclodextrin Complex ◽  
Frap Assay ◽  
Poorly Soluble ◽  
Reducing Potential

Abstract The evaluation of antioxidant potential of food has received much attention in recent years. Antioxidant compounds can scavenge free radicals and thereby can protect the human body from free radicals. This study was focused on the isolation of curcuminoids from the dried turmeric rhizome, and studying their antioxidant activity. The presence of curcuminoids was identified in turmeric sample by Nuclear Magnetic Resonance (NMR) analysis. Since neutral curcumin is known to be poorly soluble, the synthesis of curcumin-cyclodextrin and curcumin-phospholipid complexes was also performed. The antioxidant activity of isolated curcuminoids was assessed by two methods (ABTS and FRAP assay) and their scavenging activities were compared with those of prepared complexes. The ability to reduce ABTS radical cation decreased as follows: quercetin > trolox > curcuminoids > curcumin-cyclodextrin complex > curcumin-phospholipid complex. The reducing potential of tested samples in descending order was quercetin > trolox > curcumin-cyclodextrin complex > curcuminoids > curcumin-phospholipid complex.

Antioxidant activity of the hazelnut plant determination by computational chemistry methods

2021 ◽  
Vol 19 (4) ◽  
pp. 273-282
Author(s):  
Vildan Enisoğlu Atalay ◽  
İbrahim Barış Ölüç
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Digestive System ◽  
Single Point ◽  
Antioxidant Properties ◽  
Hydroxyl Groups ◽  
Point Energy ◽  
Drinking Habits ◽  
Oxidative Balance ◽  
Cell Tissue

Nowadays, it is known that the species defined as free radicals in our body increase due to the change in our eating / drinking habits, physical activities and environmental conditions. Free radicals cause especially canser and diseases affecting many systems such as nervous system, cardiovascular system and digestive system. The formation of free radicals causes cell / tissue damage or cell deaths that occur as a result of oxidative balance disruption due to the insufficient antioxidants defined as oxidative stress. The purpose of this study is to determine the activity ranking of the compounds that give antioxidant properties to hazelnut plants by using quantum chemistry methods and to determine which hydroxyl groups cause the activity. In the antioxidant activity calculations, HAT, SET-PT and SPLET mechanisms are optimized with DFT//M062X/6-311++G(d,p) method, and single point energy as well as the EHOMO-ELUMO values were obtained with the Gaussian09 program in three different phases: gas, ethanol and water. According to the results, Riboflavin compound has been found to have the highest antioxidant potential and it was found that the antioxidant capacity of the compound originated from OH group at O4 position.

scholarly journals Plant-Derived Antioxidants: Significance in Skin Health and the Ageing Process

2022 ◽  
Vol 23 (2) ◽  
pp. 585
Author(s):  
Monika Michalak
Keyword(s):  
Ascorbic Acid ◽  
Free Radicals ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Ageing Process ◽  
Skin Damage ◽  
Plant Chemistry ◽  
Plant Materials ◽  
Natural Substances ◽  
Accelerate Ageing

Natural substances have traditionally been used in skin care for centuries. There is now an ongoing search for new natural bioactives that not only promote skin health but also protect the skin against various harmful factors, including ultraviolet radiation and free radicals. Free radicals, by disrupting defence and restoration mechanisms, significantly contribute to skin damage and accelerate ageing. Natural compounds present in plants exhibit antioxidant properties and the ability to scavenge free radicals. The increased interest in plant chemistry is linked to the growing interest in plant materials as natural antioxidants. This review focuses on aromatic and medicinal plants as a source of antioxidant substances, such as polyphenols, tocopherols, carotenoids, ascorbic acid, and macromolecules (including polysaccharides and peptides) as well as components of essential oils, and their role in skin health and the ageing process.

scholarly journals Antioxidant Potential of Epigallocatechin-3-gallate, Ascorbic Acid, and Sodium Ascorbate in Solution and Gel Forms by 2,2-diphenyl-1-picrylhydrazyl (DPPH) Assay

2021 ◽  
Vol 11 (1) ◽  
pp. 19
Author(s):  
Virdah Dwi Dewaantari ◽  
Setyabudi Setyabudi ◽  
Kun Ismiyatin
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radicals ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Sodium Ascorbate ◽  
Assay Method ◽  
Dpph Assay ◽  
Electron Pairs ◽  
Healing Bone

Background: Free radicals are molecules without any electron pairs, unstable, and highly reactive. Antioxidants are needed to reduce free radicals. Antioxidants provide various benefits in dentistry as a preventive agent for caries, healing, bone formation, mouthwash, preventive and therapeutic cancer, and reduction of periodontal disease progressions. Additionally, research on antioxidants is still undergone due to the existence of free radical residues on bleached teeth. Epigallocatechin-3-gallate (EGCG), ascorbic acid (AA), and sodium ascorbate (SA) are ingridients that have antioxidant properties. Antioxidants can be in two forms solution and gel. Solutions have a higher substance releasing power than gel. Gel is extremely adhesive, so it does not flow easily. Meanwhile, solutions are rather unstable because it flows easily. Antioxidant activities were evaluated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) Assay method. Purpose: Analyzing through literature reviews the potential antioxidants of EGCG, AA, and SA in solution and gel forms by DPPH Assay. Reviews: There were eight journal articles used in this review. The first article described antioxidant solutions in which EGCG was higher than sodium ascorbate. The second article showed that antioxidant gel EGCG was lower than sodium ascorbate. The third journal explained that ascorbic acid was higher than sodium ascorbate both in solution and gel forms. The other articles provided some information about the antioxidant activity percentages of EGCG, SA, and AA in the forms of gel and solutions by DPPH assay. Conclusion: EGCG has a higher antioxidant activity than SA, but it is lower when compared to AA in both solution and gel forms by DPPH assay.

scholarly journals Atypical antioxidant activity of non-phenolic amino-coumarins

RSC Advances ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 1927-1933 ◽  
Author(s):  
Daniel Zúñiga-Núñez ◽  
Pablo Barrias ◽  
Gloria Cárdenas-Jirón ◽  
M. Soledad Ureta-Zañartu ◽  
Camilo Lopez-Alarcón ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Antioxidant Properties ◽  
Aerobic Conditions

Relevant antioxidant properties of non-phenolic 7-dialkyl-aminocoumarins against free radicals derived from 2,2′-azobis(2-amidinopropane) dihydrochloride under aerobic conditions have been experimentally and theoretically demonstrated.

Antioxidant Activity of Flavonoids from Sweet Potato Vines In Vitro

2011 ◽  
Vol 236-238 ◽  
pp. 2634-2638 ◽  
Author(s):  
Ying Chang Li
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Free Radicals ◽  
Sweet Potato ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Superoxide Anions ◽  
Ascorbic Acids ◽  
Hydroxyl Free Radicals

Flavonoids from Sweet potato vines are often regarded as a functional ingredient to promote nutritional value of food. In this study, the antioxidant activity of flavonoids from Sweet potato vines was evaluated by various methods with ascorbic acid as control standards. The results showed that flavonoids could inhibit lipid peroxidation, increase reducing power, scavenge hydroxyl free radicals, superoxide anions and DPPH radicals. Those antioxidant properties of the flavonoids depended on flavonoids content and increased with increasing of sample content. The flavonoids were better than ascorbic acids on inhibiting lipid peroxidation, but it was weaker than ascorbic acids on reducing power and scavenging hydroxyl free radicals, superoxide anions and DPPH radicals. ID50 (50% inhibiting dose) of inhibiting lipid peroxidation, scavenging hydroxyl free radicals, superoxide anions and DPPH radicals of the flavonoids was 17.48μg, 204.95μg, 139.02μg, 138.35μg separately. Therefore, the flavonoids from sweet potato vines is a kind of natural and effective antioxidant and free radical remover.

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