Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity

2012 ◽  
Vol 92 (7) ◽  
pp. 1311-1317 ◽  
Author(s):  
H. P. Vasantha Rupasinghe ◽  
Li Juan Yu ◽  
Khushwant S. Bhullar ◽  
Bob Bors
Keyword(s):  
Antioxidant Capacity ◽  
Short Communication ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Frap Assay ◽  
Lonicera Caerulea ◽  
Antioxidant Power ◽  
Nutritional Values

Rupasinghe, H. P. V., Yu, L. J., Bhullar, K. S. and Bors, B. 2012. Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity. Can. J. Plant Sci. 92: 1311–1317. This study evaluated the antioxidant capacity and total phenolic content as well as total flavonoid content of three haskap (Lonicera caerulea) cultivars, Borealis, Indigo Gem and Tundra, grown in Saskatchewan in comparison with six other commercial fruits using ferric reducing antioxidant power (FRAP) assay, oxygen radical absorbance capacity (ORAC) assay, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay, the aluminum chloride colorimetric method and the Folin-Ciocalteu method, respectively. The results indicate that haskap berries, especially cv. Borealis possessed the highest antioxidant capacities and total phenolic contents, specifically total flavonoid among tested fruits, and could be used as a promising fruit source of natural antioxidants. The nutritional values of the fruits were also assessed using proximate analysis. Strawberry possessed the highest amount of most minerals and nutrients, whereas the nutritional values for the three haskap cultivars were average.

scholarly journals A Comparison of Nutritional Values, Bioactive Compounds, Amino Acids, and Antioxidant Activities of Alfalfa (Medicago sativa) Plant and Pellet for Use as Beneficial Material Ruminant Feed

2021 ◽  
Vol 18 (5) ◽  
Author(s):  
Supreena SRISAIKHAM
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Neutral Detergent Fiber ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Nutritional Values

Aqueous extracts of whole alfalfa plants (AP) and alfalfa pellets (APe) were examined for nutritional values, bioactive compounds (total phenolic content (TPC), phenolic compounds (PC), total flavonoids content (TFC), flavonoids compounds (FC), isoflavones), amino acids (AA) and antioxidant activity of AP and APe assessed via a DHHP radical scavenging assay and ferric reducing antioxidant power (FRAP) assay. The potential ingredients in the form of AP and APe were used to evaluate the nutritional values measured by chemical composition, and to investigate bioactive compounds, AA and antioxidant activity to further contribute to use as a feed ingredient or application as a high-value alternative feed supplement in the ruminant diet. Crude protein and tannins were higher in the APe (18.17 and 3.08 %) than the AP (16.21 and 1.80 %). Higher content of organic matter, crude fiber, neutral-detergent fiber, acid-detergent fiber, acid-detergent lignin was observed for AP than APe. The TPC and TFC were more abundant in AP than in APe and AP also showed stronger antioxidant activity via DPPH than APe, with positive correlations of TPC, TFC and DPPH. The highest values of gallic acid in terms of PC and apigenin in terms of FC of APe were 215.30 and 2278.27 µg/g dry weight (DW), respectively, while the highest levels of genistein and daidzein occurred in AP at 104.37 and 130.91 µg/g DW, respectively. The total of essential AA was found to be in vary the range of 9.33 to 16689.47 µg/g DW in different forms of samples, with valine as the highest (5451 µg/g DW) in APe, followed by phenylalanine (4.30 µg/g DW) in AP.

scholarly journals Effects of Blueberry and Black Carrot Extracts Addition on Antioxidant Properties and Protein-Precipitating Capacity of Ultrasound-Treated Cider

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 812
Author(s):  
Boris Brezan ◽  
Carmen Liliana Bădărău ◽  
Alexandru Woinaroschy
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Colorimetric Method ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Constant Frequency ◽  
Antioxidant Power ◽  
Mean Values ◽  
Black Carrot

The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio compounds by the addition of blueberry and black carrot extracts. The cider variants were treated with ultrasound (constant frequency of 20 kHz) at 20%, 30% and 40% amplitude (A) for two, five or seven minutes. TPC determination was performed by Folin–Ciocâlteu method and TFC was determined by an aluminum chloride colorimetric method. The antioxidant capacity was determined by ferric-reducing antioxidant power assay (FRAP), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. The results showed that the antioxidant performance indicators (FRAP, ABTS and DPPH) were positively correlated with the TPC and TFC of the ultrasound-treated cider variants, suggesting that the content of these bio compounds may be improved by the treatments applied. The highest mean values for TPC and TFC were found in the cider variant enriched with black carrot extract (0.3%, v/v), subsequently ultrasound-treated (A20%, five minutes) Conclusively, the extracts used in this study could improve the antioxidant capacity of the cider, especially in case of variants ultrasound-treated.

scholarly journals Mycorrhizal fungi and microalgae modulate antioxidant capacity of basil plants

2018 ◽  
Vol 0 (0) ◽  
Author(s):  
Marieta Hristozkova ◽  
Liliana Gigova ◽  
Maria Geneva ◽  
Ira Stancheva ◽  
Ivanina Vasileva ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Green Algae ◽  
Mycorrhizal Fungi ◽  
Radical Scavenging ◽  
Arbuscular Mycorrhizal ◽  
Enzymatic Antioxidants ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

Abstract Mycorrhizal fungi, algae and cyanobacteria are some of the most important soil microorganisms and major components of a sustainable soil-plant system. This study presents for the first time evidence of the impact of green alga and cyanobacterium solely and in combination with arbuscular mycorrhizal fungi (AMF) on plant-antioxidant capacity. In order to provide a better understanding of the impact of AMF and soil microalgae on Ocimum basilicum L. performance, changes in the pattern and activity of the main antioxidant enzymes (AOEs), esterases and non-enzymatic antioxidants including phenols, flavonoids, ascorbate, and α-tocopherols were evaluated. The targeted inoculation of O. basilicum with AMF or algae (alone and in combination) enhanced the antioxidant capacity of the plants and the degree of stimulation varied depending on the treatment. Plants in symbiosis with AMF exhibited the highest antioxidant potential as was indicated by the enhanced functions of all studied leaf AOEs: 1.5-, 2- and more than 10-fold rises of superoxide dismutase (SOD), glutathione-S-transferase (GST) and glutathione reductase (GR), respectively. The greatest increase in the total esterase activity and concentration of phenols, flavonoids and ascorbate was marked in the plants with simultaneous inoculation of mycorrhizal fungi and the green algae. 2,2-diphenyl-1-pycril-hydrazyl (DPPH) free radical scavenging method and ferric reducing antioxidant power (FRAP) assay proved the increased plant antioxidant capacity after co-colonization of green algae and mycorrhizae.

scholarly journals Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 96 ◽  
Author(s):  
Sushant Aryal ◽  
Manoj Kumar Baniya ◽  
Krisha Danekhu ◽  
Puspa Kunwar ◽  
Roshani Gurung ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Wild Vegetables ◽  
Ic50 Value

Eight selected wild vegetables from Nepal (Alternanthera sessilis, Basella alba, Cassia tora, Digera muricata, Ipomoea aquatica, Leucas cephalotes, Portulaca oleracea and Solanum nigrum) were investigated for their antioxidative potential using 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging, hydrogen peroxide (H2O2), ferric reducing antioxidant power (FRAP), and ferric thiocyanate (FTC) methods. Among the selected plant extracts C. tora displayed the highest DPPH radical scavenging activity with an IC50 value 9.898 μg/mL, whereas A. sessilis had the maximum H2O2 scavenging activity with an IC50 value 16.25 μg/mL—very close to that of ascorbic acid (16.26 μg/mL). C. tora showed the highest absorbance in the FRAP assay and the lowest lipid peroxidation in the FTC assay. A methanol extract of A. sessilis resulted in the greatest phenolic content (292.65 ± 0.42 mg gallic acid equivalent (GAE)/g) measured by the Folin–Ciocalteu reagent method, while the smallest content was recorded for B. alba (72.66 ± 0.46 GAE/g). The greatest flavonoid content was observed with extracts of P. oleracea (39.38 ± 0.57 mg quercetin equivalents (QE)/g) as measured by an aluminium chloride colorimetric method, while the least was recorded for I. aquatica (6.61 ± 0.42 QE/g). There was a strong correlation between antioxidant activity with total phenolic (DPPH, R2 = 0.75; H2O2, R2 = 0.71) and total flavonoid content (DPPH, R2 = 0.84; H2O2, R2 = 0.66). This study demonstrates that these wild edible leafy plants could be a potential source of natural antioxidants.

scholarly journals EVALUATION OF IN VITRO ANTIOXIDANT AND α-AMYLASE INHIBITORY ACTIVITY OF PHYLLANTHUS INDOFISCHERI BENNET

2016 ◽  
Vol 8 (11) ◽  
pp. 131 ◽  
Author(s):  
Kalpana S ◽  
Ramakrushna B. ◽  
Anitha S.
Keyword(s):  
Inhibitory Activity ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Ic50 Values

Objective: The present study evaluates the antioxidant and α-amylase inhibitory activity of leaf and bark extracts of Phyllanthus indofischeri with methanol and water as solvents. In addition to this, the total phenolic content and total flavonoid content was determined.Methods: The total phenolic and total flavonoid content of the extracts was determined by folin ciocaletus reagent method and aluminium chloride colorimetric method respectively. The antioxidant and α-amylase inhibitory activity were measured by various assays, including α, α-diphenyl-ẞ-dipicryl-hydrazyl (DPPH) free radical scavenging, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonicacid) (ABTS) radical scavenging, superoxide radical scavenging, total antioxidant capacity by phosphomolybdate method and porcine pancreatic α-amylase inhibitory assay. The IC50 values were calculated and compared with standards such as gallic acid, ascorbic acid and α-acarbose.Results: The results illustrated that all the extracts of Phyllanthus indofischeri exhibit significant antioxidant and α-amylase inhibitory activity. Among the extracts, methanolic leaf extract showed high levels of activity followed by bark water extract.Conclusion: Phyllanthus indofischeri extracts had shown antioxidant and α-amylase inhibitory activity. On the basis of these results, Phyllanthus indofischeri can be used as a natural antioxidant and hypoglycemic agent against various disorders related to oxidative stress; and the isolation of bioactive compounds was warranted. 

scholarly journals IMPROVEMENT OF ORGANIC RED PIGMENT PRODCUTION BY MONASCUS PURPUREUS TISTR3651 USING PATHUMTHANI-1 RICE-BASED MEDIUM IN SUBMERGED AND SOLID-STATE FERMENTATION

2021 ◽  
pp. 47-50
Author(s):  
SURACHAI TECHAOEI ◽  
KHEMJIRA JARMKOM ◽  
THISAKORN DUMRONGPHUTTIDACHA ◽  
WARACHATE KHOBJAI
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Monascus Purpureus ◽  
Total Phenolic ◽  
Red Pigment ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Monascus Pigments ◽  
Ferric Reducing Antioxidant Power

Objective: This research is to study the production of natural red pigment by Monascus purpureus TISTR3615 in the submerged and solid-statefermentation system using Pathumthani-1 rice as a carbon source.Methods: The antioxidant activity of the red pigment was evaluated in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging assay,and ferric-reducing antioxidant power (FRAP) assay, including total phenolic compound.Results and Discussion: The maximum of red pigment production was 0.55±0.02/ml (OD 680 nm) after incubation at 30°C for 24 days. Theantioxidant activity based on inhibition DPPH (%), ABTS radical scavenging activity (%), and FRAP activity (mM Fe2+/g) was 97.80±1.51,68.64±0.46, and 0.32±0.021, respectively. The total phenolic content was 164.78±2.82 μg GAE/mg.Conclusion: It was estimated that Monascus pigments, leading to nutraceutical and pharmaceutical applications, cosmetic industry, and foodindustry.

scholarly journals Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Sathsara T. Deyalage ◽  
Indira Wickramasinghe ◽  
Nimesha Amarasinghe ◽  
Gayan Thilakarathna
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Thermal Treatments ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Green Leafy Vegetables ◽  
Ferric Reducing Antioxidant Power

Green leafy vegetables (GLVs) are abundant in bioactive compounds and constitute a crucial part of a balanced diet. Sri Lankan green leafy vegetables which are edible and available for consumption have not been thoroughly investigated, whilst their consumption can deflate the risk of arising several degenerative diseases, such as cancer and cardiovascular diseases. The present study was aimed at evaluating the antioxidant capacities of the leafy vegetables, Gymnema lactiferum (Kurignan), Wattakaka volubilis (Aguna), and Argyreia populifolia (Girithilla), with different thermal treatments (70°C, 120°C, and 170°C) which are used in domestic cooking processes. Heat treatments significantly affect the antioxidant capacity and polyphenolic content of most vegetables analyzed, either increasing or decreasing the concentration of these compounds. In the presence of thermal treatments, Gymnema lactiferum (14.52-20.28 mg GAE/g DW) and Wattakaka volubilis (19.75-27.13 mg GAE/g DW) showed a significantly higher ( p < 0.05 ) total phenolic content. The temperature treatment did not alter the ABTS radical scavenging activity in Gymnema lactiferum. In contrast, an increment of ferric reducing antioxidant power (41.26-54.85 mg TE/g DW) and DPPH radical scavenging activity (0.11-0.26 mg TE/g DW) was observed. Wattakaka volubilis treated at 170°C appeared to have a significantly higher amount ( 104.93 ± 1.41   mg TE/g DW) of ferric reducing antioxidant power compared to its raw form. All cooking processes with their corresponding thermal treatments caused a significantly lower ( p < 0 ) amount of antioxidant capacity in Argyreia populifolia.

scholarly journals Co-solvent Selection for Supercritical Fluid Extraction of Essential Oil and Bioactive Compounds from Polygonum minus

2013 ◽  
Vol 12 (2) ◽  
pp. 19 ◽  
Author(s):  
Masturah Markom ◽  
Norsyamimi Hassim ◽  
Nurina Anuar ◽  
Syarul Nataqain Baharum
Keyword(s):  
Antioxidant Capacity ◽  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Methanol Extract ◽  
Total Yield ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Fluid Extraction ◽  
Antioxidant Power ◽  
Polygonum Minus

This study evaluated the biological activity (antioxidant assay) of Polygonum minus extracted using Supercritical Fluid Extraction (SFE) added with different types of co-solvents. The seven co-solvents employed were water, methanol, ethanol, 50% methanol, 50% ethanol, 70% methanol and 70% ethanol for selection of the best co-solvent prior to optimization of SFE. 70% methanol produced the highest total yield of extract (33.1%) compared to other co-solvents. The antioxidant capacity was then evaluated using four different assays: the total phenolic content (TP), the total flavonoid content (TF), the ferric reducing/antioxidant power (FRAP) and the free radical-scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The highest TP and TF were from 70% methanol extract (11.2 ± 0.15 mg GAE/g sample (mg GAE/g) and 11.9 ± 0.03 mg CAE/g sample (mg CEQ/g) respectively). 70% metanol extract also showed the highest FRAP value (346.7 ± 0.66 µmol Fe (II)/g sample) and the highest percentage of DPPH radical inhibition was also shown by 70% methanol extract (88.7 ± 0.40%). There was a positive correlation between the antioxidant capacity (FRAP and DPPH) with those of TP and TF contents. Therefore, the best co-solvent chosen for further optimization of SFE is 70% methanol.

scholarly journals Total Polyphenol and Flavonoid Content and Antioxidant Capacity of Some Varieties of Persea americana Peels Consumed in Cameroon

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ruth Edwige Kemadjou Dibacto ◽  
Boris Ronald Tonou Tchuente ◽  
Maxwell Wandji Nguedjo ◽  
Yves Martial Tongue Tientcheu ◽  
Emilienne Carine Nyobe ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Persea Americana ◽  
Total Phenolic ◽  
Total Polyphenol ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Scavenging

Fruit peels are increasingly being used as functional foods nowadays. Peelings of twelve varieties of Persea americana fruits consumed in Cameroon were investigated for their phenolic compounds (polyphenols and flavonoids) using three solvents systems, water, ethanol: water (50 : 50 v / v ), and ethanol, and antioxidant activity using total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP), and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging methods. Total polyphenol, flavonoids, and antioxidant potential of the peels significantly varied with P. americana variety and also with the extraction solvents in the order ethanol > ethanol: water > water. Total phenolic content varied from 2407 (Fuerte florid) to 673 (Semil) mg GAE/g DM, respectively, while flavonoids varied from 986 to 119 mg QE/g DM for Fuerte florid and Hickson varieties, respectively. TAC, respectively, varied between 132.87 and 126.85 mg AAE/g DM with Hass and Semil varieties, respectively. The highest DPPH scavenging capacity was recorded for the ethanolic extract with Lula (86.33%) and the least for the aqueous extract with the Semil (30.11%) variety. With FRAP, the highest capacity was obtained with hydroethanolic extract of Fuerte florid (0.43 mg AAE/g DM) and the least for aqueous extract with the Semil (0.269 mg AAE/g DM) variety. In conclusion, varieties of avocado peels are a good source of antioxidants. Solvent extraction significantly affected the concentration of bioactive compounds but not the potency of the antioxidants. A weakly positive correlation but not significant between the quantity of polyphenol, flavonoid, and antioxidant capacity of avocado peelings was obtained in this study.

scholarly journals Antioxidant capacity of Melissa Officinalis L. on Biological Systems

2018 ◽  
Vol 43 (3) ◽  
pp. 19
Author(s):  
Juliana Metzner Franco ◽  
Silvana Marina Piccoli Pugine ◽  
Antônio Márcio Scatoline ◽  
Mariza Pires De Melo
Keyword(s):  
Ascorbic Acid ◽  
Oxidative Damage ◽  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Protective Action ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Melissa Officinalis ◽  
Frap Assay

The aim of the present study was to evaluate in vitro antioxidant capacity of Melissa extract (ME) (Melissa officinalis L.) and its protective effect on peroxyl radical-induced oxidative damage in erythrocytes. ME used in present study was obtained by rota-evaporation of the crude extract (ethanol:water/dried leaves). Total phenolic and flavonoids contend determination, 176.8 ± 13.2 mg GAE/g dw and  26.2 ± 3.2 mg QE/g dw, respectively).  Total equivalent antioxidant activities, TEAC in mg TE/g dw, were 61.4 ± 5.5 and 512.4 ± 77.2 for respective FRAP assay and DPPH• radical-scavenging. The ME acts as an antioxidant on NO and O2•-, when ME exerted a higher antioxidant action on NO scavenging to compared to the ascorbic acid (1.9 times), however, the antioxidant capacity of ME on O2•- was lower than ascorbic acid (5.6 times). The values of hemolysis inhibition from ME (IC50, 2.0 ± 0.5 mg/mL) were higher than ascorbic acid (IC50, 7.1 ± 1.8 mg/mL). Extract of Melissa was able to eliminate biological free radicals, suggesting a potential to prevent oxidative damage in vivo. In fact, the ME exerted protective action on cell membrane lysis in situ.

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