scholarly journals Research antioxidant activity of chitooligosacchride by UV-VIS absorption spectrocopy

2020 ◽  
Vol 8 (1) ◽  
pp. 75-81
Author(s):  
Bui Van Hoai ◽  
Ngo Dai Nghiep ◽  
Dao An Quang ◽  
Nguyen Thi Nam Phuong
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Absorption Spectrum ◽  
Free Radical ◽  
Trichoderma Viride ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Degree Of Deacetylation ◽  
Radical Scavenging Ability

Chitosan with 80% degree of deacetylation was hydrolyzed by cellulase of Trichoderma viride to prepare chitooligosaccharides (COSs) by the fractionation of the COSs with ultrafiltration membrane. The antioxidant activities of the COSs were clarified in this study by reducing power and free radical scavenging ability assay by UV-VIS absorption spectrum. The results show that the COS 1 (10,000-5,000 Da), COS 2 (5,000-3,000 Da), COS 3 (3,000-1,000 Da) and COS 4 (less than1,000 Da) segments have antioxidant properties.The antioxidant activitives of the COSs increased with the increment of concentration, and they also depended on molecular weight.

Changes in Polyphenols Distribution and Antioxidant Activity during Fermentation of Some Underutilized Legumes

2009 ◽  
Vol 15 (1) ◽  
pp. 41-46 ◽  
Author(s):  
G. Oboh ◽  
A.O. Ademiluyi ◽  
A.A. Akindahunsi
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Phenol Content ◽  
Radical Scavenging Ability

The effect of fermentation on the polyphenol distribution and antioxidant activity of four underutilized legumes [Cajanus cajan L. Millsp (Pigeon pea), Vigna subterranea L. Verdc (Bambara groundnut), Sphenostylis stenocarpa Harms (African yam bean), and Phaseolus vulgaris L. (Kidney bean)] were investigated. The beans were cooked (12 h), soaked in boiled water (12 h), dehulled, and then cooked again (2 h). The cotyledons were drained, wrapped in jute sacks and left to ferment at 37°C (4 days) to produce condiments. The distribution of free and bound phenolic compounds in the fermented and unfermented beans was determined; thereafter the free radical scavenging ability, reducing power, and the ability of the free and bound phenolic compounds of the fermented and unfermented beans to inhibit lipid peroxidation were determined. The results of the study revealed that fermentation caused a significant increase (p<0.05) in the free soluble phenol content of the legumes, while there was a significant decrease (p<0.05) in the bound phenol content of the legumes. Free soluble phenol from both the fermented and unfermented legumes had a significantly (p<0.05) higher reducing power (except C. cajan), free radical scavenging ability (except C. cajan) and inhibition of lipid peroxidation than bound phenolic extract. However, free soluble phenolic compounds from the fermented beans had a significantly higher (p<0.05) reducing power, free radical scavenging ability, and inhibition of lipid peroxidation than free soluble phenols from unfermented beans. Hence, it was concluded that, fermentation could increase the free soluble phenolic content of the underutilized legumes tested and consequently enhance the antioxidant activities of the legumes; fermented V. subterranea was found to be the most promising condiment with antioxidant activity.

scholarly journals Characteristics and upregulation of antioxidant capacity of fermented pueraria starch production wastewater with kombucha consortium

2021 ◽  
Vol 251 ◽  
pp. 02054
Author(s):  
Zhixin Lu ◽  
Hongting Jiang ◽  
Zhongqiang Chen ◽  
Yin Zhai ◽  
Fahu Yuan
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Mass Concentration ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Total Flavonoids ◽  
Before And After ◽  
Radical Scavenging Ability ◽  
Starch Production

Pueraria lobata is a traditional plant used for both medicine and food. Pueraria starch has a long history of folk consumption in China. The processing of pueraria starch produces a lot of waste water and is often discarded, but it contains rich nutrients and is suitable for the growth of microorganisms. In this study, pueraria starch processing wastewater was used as a new fermentation substrate for kombucha fungus to develop a new functional beverage. After 8 days of static fermentation in 28 °C, the pH of kombucha fermented with pueraria starch processing wastewater as substrate decreased to 2.78, the total acid concentration was 0.158 mol/L, and the mass concentration of reducing sugar decreased to 2.05 mg/mL. The pueraria starch production wastewater before and after fermentation was extracted with 80% methanol and the mass concentration of total flavonoids was determined. The antioxidant activity of pueraria starch processing wastewater before and after fermentation was analyzed by using three antioxidant models: DPPH free radical scavenging ability, ABTS cationic free radical scavenging ability and ferrous ion reducing power. The results showed that after 7 days of fermentation, the mass concentration of total flavonoids in kombucha produced by the pueraria starch processing wastewater was 268.45 mg/L. The antioxidant activity of fermented kombucha beverage was significantly higher than that of unfermented pueraria starch processing wastewater. This study provides a new way for the resource utilization of Pueraria starch processing wastewater.

scholarly journals EVALUATION OF ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITIES OF DIFFERENT SOLVENT EXTRACTS OF LEAVES OF PIPER UMBELLATUM

2017 ◽  
Vol 10 (2) ◽  
pp. 274
Author(s):  
Sethupandian Geetha ◽  
Kokkaiah Irulandi ◽  
Palanichamy Mehalingam
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Ethyl Acetate ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Frap Assay ◽  
Radical Scavenging Properties

Objective: This study was designed to determine the Total phenol, flavonoid content, antioxidant and free radical scavenging properties of different solvent extracts of Piper umbellatum.  Methods: Different solvent extracts evaluated with DPPH radical scavenging activity and Reducing power activity.Results: The presence of phenol and flavonoid showed highly in the methanol extracts than ethyl acetate and acetone extracts. All the extracts have various level of antioxidant activity. Methanol solvent extract have good extraction and show significant antioxidant activity. The effect of reducing power of methanol extract revealed good antioxidant activity compare with other tested extracts.Conclusion: On the basis of the above results we concluded that methanol extract of Piper umbellatum whole plant extracts shows significant antioxidant activity than ethyl acetate and acetone extracts.Keywords: Piper umbellatum, Antioxidant, DPPH, FRAP assay, Polar, Non polar solvents

scholarly journals PHYTOCHEMICAL CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF THE NORTHERN MOROCCAN SPECIES: WITHANIA FRUTESCENS L.

2019 ◽  
pp. 276-279 ◽  
Author(s):  
ABDELFATTAH EL MOUSSAOUI ◽  
FATIMA ZAHRA JAWHARI ◽  
DALILA BOUSTA ◽  
AMINA BARI
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Mineral Elements ◽  
Free Radical Scavenging ◽  
Butylated Hydroxytoluene ◽  
Phytochemical Analysis ◽  
Total Polyphenols

Objective: In this study, we were interested in qualitative, quantitative phytochemical characterization and evaluation of the antioxidant capacity of the total extracts of a plant from northern Morocco, the species selected for this study is Withania frutescens. Materials and Methods: Analysis of mineral elements by inductive coupling plasma-atomic absorption spectroscopy (ICP-AES), phytochemical screening, polyphenol and tannin assays, evaluation of antioxidant activity by the 1,2-diphenyl-β-picrylhydrazyl (DPPH) free radical scavenging method and reducing power. Results: The plant contains alkaloids, saponins, tannins, mucilages, and coumarins. It has a relatively high content of total polyphenols and tannins of 19.53±0.018 μg genetic generalized epilepsy/mg MS and 6.258±0.062 μg Eqcat/mg MS, respectively. The analysis of mineral elements by ICP-AES shows that our species is rich in mineral elements which are calcium, magnesium, and sodium, and it is devoid of metallic elements such as nickel, lead, cadmium, and cobalt. The evaluation of antioxidant activity by the DPPH free radical scavenging method shows that the half maximal inhibitory concentration of the tested extracts has an antiradical activity of about 0.056±0.008 μg/ml for the ethanol extract and 0.213±0.004 μg/ml for the methanol extract compared to the butylated hydroxytoluene value of 0.009±0.0004 μg/ml which was used as a reference. The reducing capacity test shows that methanolic extract has a high antioxidant capacity (0.213±0.006) compared to ethanolic extract (0.043±0.004) but remains low compared to ascorbic acid (0.003±0.0004) which was used as reference. Conclusion: Phytochemical analysis of W. frutescens shows that this plant is rich in high quantities of alkaloids, saponins, mucilage, tannins, and coumarins. It contains an average amount of total polyphenols and tannins that confer significant antioxidant activity to the plant studied.

Evaluation of antioxidant activity of Melothria maderaspatana in vitro

2010 ◽  
Vol 5 (2) ◽  
pp. 224-230 ◽  
Author(s):  
Boobalan Raja ◽  
Kodukkur Pugalendi
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Activity ◽  
Free Radical ◽  
Hydroxyl Radical ◽  
Superoxide Anion ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Melothria Maderaspatana

AbstractIn this study, an aqueous extract of leaves from Melothria maderaspatana was tested for in vitro antioxidant activity. Free radical scavenging assays, such as hydroxyl radical, hydrogen peroxide, superoxide anion radical and 2,2-diphenyl-1-picryl hydrazyl (DPPH), 2,2’-azinobis-(3-ethyl-enzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and reducing power assay, were studied. The extract effectively scavenged hydroxyl radical, hydrogen peroxide and superoxide anion radicals. It also scavenged DPPH and ABTS radicals. Furthermore, it was found to have reducing power. All concentrations of leaf extract exhibited free radical scavenging and antioxidant power, and the preventive effects were in a dose-dependent manner. The antioxidant activities of the above were compared to standard antioxidants such as butylated hydroxytoluene (BHT), ascorbic acid, and α-tocopherol. The results obtained in the present study indicate that the M. maderaspatana extract could be considered a potential source of natural antioxidant.

scholarly journals Evaluation of Free Radical Scavenging and Polyphenolic Contents of Bark of Pterygota alata Roxb

2014 ◽  
Vol 6 (3) ◽  
pp. 543-552 ◽  
Author(s):  
N. Jahan ◽  
M. S. Parvin ◽  
A. Khan ◽  
N. Das ◽  
M. S. Islam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Soluble Fraction ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Deciduous Tree ◽  
Total Phenolic ◽  
Phenolic And Flavonoid

Pterygota alata is a large deciduous tree of Malvaceae family. The present study was designed to evaluate in vitro antioxidant activity of stem bark of the plant. Ferric reducing power (FRP) test, 1, 1- diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging test and total antioxidant capacity (TAC) assay were used to detect the antioxidant activity. Total phenolic and flavonoid contents were also determined as they are well known phytochemicals with antioxidant property. The bark of the plant showed efficient reducing power as well as free radical scavenging property (IC50 values 52.25 - 172.05). The bark also found rich in total phenolic and flavonoid content. The highest amount of total phenolic content was found in chloroform soluble fraction (29.898 µg/mL) followed by ethyl acetate soluble fraction (15.88 µg/mL). The highest content of total flavonoid also detected in chloroform soluble fraction (107.56 µg/mL) but followed by crude ethanol extract (98.66 µg/mL). Overall, the bark of the plant possesses significant antioxidant activity, therefore can be used as a good natural source of antioxidant. © 2014 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. doi: http://dx.doi.org/10.3329/jsr.v6i3.17586 J. Sci. Res. 6 (3), 543-552 (2014)

scholarly journals Chemopreventative Potential of Plant-Based Extracts Coffee (Coffea) and Mauby (Colubrina Arborescens) using the Global Antioxidant Response (GAR) Method via in vitro Simulated Digestion

2021 ◽  
Vol 10 (3) ◽  
pp. 43
Author(s):  
Hannah Gross ◽  
Cheryl Rock ◽  
Yada Treesukosol ◽  
Virginia Gray
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Antioxidant Response ◽  
Free Radical Scavenging ◽  
Antioxidant Power ◽  
Simulated Digestion ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

Plant-based extracts such as coffee (coffea) and Mauby (Colubrina Arborescens) were tested for chemopreventative potential by measuring their antioxidant activity (i.e., reducing power and free radical scavenging capacity) conventionally using chemical assays 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP). Alternately, extracts were also analyzed for their chemopreventative potential via a novel method (Global Antioxidant Response [GAR]), where they were subjected to simulated digestion before their antioxidant activity was determined via conventional methods previously mentioned. Next, the antioxidant capacities of the extracts, conventional versus the novel (GAR) method were compared. Overall, the analysis indicated that the reducing power (FRAP) and free radical scavenging capacity (DPPH) of coffee and Mauby were reduced (~16%) after undergoing simulated digestion. It was also observed that while the antioxidants in Mauby scavenged radicals at a significantly higher capacity than those in coffee (95.7% &plusmn; 0.67 and 90% &plusmn; 2.1 before digestion, and 77.7% &plusmn; 2.2 and 74.6% &plusmn; 2.3 after digestion, respectively), antioxidants in coffee exhibited higher reducing power compared to those in Mauby. Specifically, after undergoing simulated digestion, 1.12 mM FeSO4/mL &plusmn; 0.05 to 0.68 mM FeSO4/mL &plusmn; 0.07 ions were reduced before digestion, and 0.73 mM FeSO4/mL &plusmn; 0.09 to 0.48 mM FeSO4/mL &plusmn; 0.04 ions were reduced after digestion for coffee and Mauby, respectively. These findings suggest that while the antioxidants in coffee may have been more powerful in their ability to reduce ions, the antioxidants in Mauby may have been more effective in scavenging and neutralizing radicals.

Study on Antioxidant Activity of Aqueous Extracts from Scum of Mixed Juice

2011 ◽  
Vol 396-398 ◽  
pp. 1588-1591
Author(s):  
Yuan Yuan Pu ◽  
Qing Song Zou ◽  
Zi Yan Feng ◽  
An Gen Lu ◽  
Zhong Han ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Water Extraction ◽  
Macroporous Resin ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The scum of mixed juice is a by-product in sugarcane factory, which used up-floating method for mixed juice clarification. The scum is of great research and utilization value due to its rich organic non-sugar compounds such as proteins, lipids and polyphenols. Studies on the free radical scavenging capacity and reducing power of water extraction sample (A) and macroporous resin purified sample (B) from mixed juice scum were investigated, comparing with Vc. It was showed that the antioxidant activity of macroporous resin purified sample (B) was much stronger than that of water extraction sample (A) and Vc in , and system. For example, the scavenging capacity of sample B on was 11 times than that of Vc and 1450 times of sample A. In addition, the free radical scavenging activity of sample A and B was dependent on the sample concentration. Results in this study indicated that scum of mixed juice may be a promising natural antioxidant, which can be used as additives in food industry or feed industry.

scholarly journals Antioxidant and Membrane Stabilizing Activities of Bark of Sonneratia apetala

2016 ◽  
Vol 19 (2) ◽  
pp. 147-151 ◽  
Author(s):  
Md Emdadul Hasan Mukul ◽  
Mohammad Salim Hossain ◽  
Sayed Koushik Ahamed ◽  
Pankaj Debnath ◽  
Mariyam Akter
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Methanol Extract ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Hypotonic Solution ◽  
Sonneratia Apetala ◽  
Reducing Power Assay

This study was carried out to investigate the antioxidant activity in terms of free radical scavenging capacity and membrane stabilizing ability of methanol extract of bark of Sonneratia apetala. The total phenol content of the extract was measured by Folin-Ciocalteu reagent. The antioxidant potential was investigated using 2,2 diphenylpicrylhydrazyl (DPPH), reducing power assay and chelating power determination. The membrane stabilizing capacity was assessed by monitoring the hypotonic solution - and heat-induced haemolysis of human erythrocytes. The total phenolic content was found 50.75 mg/gm of gallic acid equivalent. The extract exhibited significant antioxidant activity in DPPH free radical scavenging assay with IC50 value of 81.42 µg/ml as compared to the standard, BHT (IC50=42.56 µg/ml), Fe2+ ion reducing power assay and chelating power ability. In case of assay for chelating ability, EDTA represented 98.76% chelation while the plant extract showed 82.83% at concentration of 100 ?g/ml. In addition, the methanol extract of bark of this plant was found to moderately inhibit the haemolysis of human erythrocyte. In conclusion, the methanol extract of S. apetala could be valuable candidate for future development for antioxidant activity.Bangladesh Pharmaceutical Journal 19(2): 147-151, 2016

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