scholarly journals Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil

2019 ◽  
Vol 3 (5) ◽  
pp. 148-155
Author(s):  
Fatima Zohra Makhlouf ◽  
Giacomo Squeo ◽  
Malika Barkat ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Ilex ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Quercus Suber ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Phenolic Contents

Aim: The current study was undertaken to determine the total phenolic and flavonoid contents and to assess the antioxidant activity of two different extracts (flour and oil) of two Algerian Quercus species, Quercus ilex L. and Quercus suber L. Methods and Material: The oil extraction of the two species was achieved using the Soxhlet method. The obtained extracts were estimated for the chemical and physical constants (acidity, peroxide value, iodine value, and ultraviolet absorption indices). Total phenolic content was measured by spectrophotometry according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). The studied extracts were submitted to an estimation of their flavonoid contents too, using aluminum chloride methods. Antioxidant ability was assessed by means of two distinct methods (DPPH• and ABTS•+). Results: The obtained results revealed that antioxidant properties, total phenolic, and total flavonoid contents differed significantly among selected species and extracts. The flour samples possessed the highest level of total phenolic contents (1101–1464 mg GAE/kg dry weight) and exhibited the highest antioxidant capacities with average values of 52.62–40.78 μmol TE g−1 dry weight and 36.19–44.50 μmol TE g−1 dry weight for DPPH and ABTS assays, respectively. Acorn oil extracts showed also remarkable antioxidant activity, up to 2.69 and 3.23 μmol TE g−1 oil (DPPH and ABTS test, respectively), even though the total phenolic contents were low (195.64–322.06 mg GAE /kg of oil). Total phenolic amounts were positively correlated with the antioxidant properties of Quercus flour and oil. Conclusions: Our study provides basic information on the presence of bioactive compounds and antioxidant capacity in acorn fruits, in order to consider their extracts as functional food ingredients and potential source of natural antioxidants. Keywords: Quercus ilex L., Quercus suber L., Total phenolic, Total flavonoid, Antioxidant activity.

scholarly journals Antioxidant Properties of Different Types of Torbangun Herbal Tea

REAKTOR ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 18-25
Author(s):  
Intan Cidarbulan Matita ◽  
Titri Siratantri Mastuti ◽  
Smita Maitri
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Different Types

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

Application of Electron Paramagnetic Resonance Spectroscopy for Investigating Antioxidant Activity of Selected Herbs

2015 ◽  
Vol 98 (4) ◽  
pp. 862-865 ◽  
Author(s):  
Mariola Bartoszek ◽  
Justyna Polak
Keyword(s):  
Antioxidant Activity ◽  
Electron Paramagnetic Resonance ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Paramagnetic Resonance ◽  
Electron Paramagnetic

Abstract Antioxidant properties of selected herbs were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical 1,1-diphenyl-2-picrylhydrazyl with antioxidants found in herbal samples. Moreover, the total phenolic content (TPC) was measured using UV-Vis spectroscopy. The values of trolox equivalent antioxidant capacity were in the range of 10.95 to 505.95 μmol Trolox/1 g of dry weight of sample. TPC values were in the range of 3.38 to 63.13 mg of gallic acid/1 g of dry weight. The results showed that all of the investigated herbs exhibit antioxidant properties. A positive and significant correlation between antioxidant activity and total phenolic content was observed. The studied herbs could be a good source of natural antioxidants.

scholarly journals Effects of water stress on phenolic content and antioxidant activity of African nightshades

2017 ◽  
Vol 15 (2) ◽  
pp. 79-95 ◽  
Author(s):  
ODHIAMBO PETER OKELLO ◽  
JOSEPH P. ONYANGO GWEYI ◽  
MILDRED PAULINE NAWIRI ◽  
WINFRED MUSILA
Keyword(s):  
Antioxidant Activity ◽  
Water Stress ◽  
Leaf Area ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Stress Levels ◽  
Total Antioxidant ◽  
Solanum Villosum

Okello OP, Gweyi JPO, Nawiri Mp, Musila W. 2017. Effects of water stress on phenolic contents and antioxidant activity of African nightshades. Biofarmasi J Nat Prod Biochem 15: 79-95. This study aimed at mapping out the distribution of different African Nightshade species in Siaya and Kisii Counties of Kenya and to determine water stress effect on total antioxidant capacity and total phenolic content of two selected African nightshade namely, giant nightshade (Solanum scabrum) and black nightshade (Solanum villosum). Before selection of the two varieties, the study involved farmer field visits, mapping of nightshades present and administration of semi-structured questionnaires to farmers to determine the indigenous vegetables being grown, the nightshade species grown and factors affecting their production. The experiments were conducted both in the field and greenhouse conditions. Watering intervals were at 15 cbars, 50 cbars, and 85 cbars. Data on the number of secondary buds, leaf area, shoot height, shoot and root dry weights were gathered. The total antioxidant capacity and the total phenolic content were recorded using DPPH radical scavenging method and Folin-Ciolcalteu method, respectively. The data collected were subjected to ANOVA. In both counties where production was 100% under small scale, Solanum scabrum was the main variety grown is Siaya County (36%) while in Kisii the main variety was Solanum villosum (32%). There were significant differences (P≤0.05) among treatments in leaf area, plant height, shoot biomass, number of secondary buds, leaf and root total phenolic content and leaf and root antioxidant activity. At all stress levels, Solanum scabrum exhibited the tallest plants with a maximum height of 45.17cm at 15cbars, while Solanum villosum had the shortest plants at all stress levels, with the shortest one being recorded at 16.65 cm at 85 cbars. S. scabrum also had the highest root dry weight (7.78g), shoot dry weight (50.78g) and highest leaf area of (304.45cm2). However, Solanum villosum had the highest number of secondary buds at all stress levels with the highest being 24 at 15 cbars. Concerning phytochemicals, Solanum villosum had a higher concentration of both the total phenolics and antioxidant activity in the shoots (46.41g GAE/Kg DM total phenolic content and 52.68% total antioxidant activity). Meanwhile, Solanum scabrum had a higher concentration in the roots (25.06gGAE/Kg DM total phenolic content and 27.18% total antioxidant activity). Water stress cause a decline in all growth parameters but increased phytochemical accumulation in nightshade accessions grown. It is therefore suggested that for better yields, irrigation should be performed at every 15 cbars, however for adequate phytochemical accumulation, the irrigation should be carried out at 50 cbars. Further research to explore and quantify other phytochemical components as affected by different watering regimes need to be undertaken.

scholarly journals Pengaruh Penambahan Rempah dan Bentuk Minuman terhadap Aktivitas Antioksidan Berbagai Minuman Tradisional Indonesia

2017 ◽  
Vol 37 (1) ◽  
pp. 7 ◽  
Author(s):  
Aisyah Tri Septiana ◽  
Mohammad Samsi ◽  
Mustaufik Mustaufik
Keyword(s):  
Antioxidant Activity ◽  
Linoleic Acid ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Beverage Type ◽  
Radical Trapping ◽  
Palm Sugar

Indonesia traditional beverages such as minuman jahe, kunyit asam, beras kencur, and minuman temulawak are usually made with the addition of spices. They can be served in the form of  liquid or powder. This research was aimed to study the effect of  the beverage type, addition of spices, and the form of product on their antioxidant activity. The type of sugar used in this study was palm sugar juice. Total phenolic contents were measured to  indicate the level of antioxidants. Measurement of antioxidant  activity was conducted by analyzing malonaldehyde from linoleic  acid and capturing capacity of DPPH radical. The results showed  that Indonesian traditional beverage could inhibit the oxidation of linoleic acid and capture free radicals. Free radical capturing  capacity of curcuma beverage greater than other beverages, but  the malonaldehyde (MDA) inhibitor effect was not different. Total phenolic content of curcuma tended to be higher than the other traditional beverages. The addition of spices could raise the level  of total phenolic content in beverages and increase free radical  trapping capacity. Drying the beverages into powder could reduce the levels of total phenolic content and but did not reduce the  antioxidant activity. ABSTRAKMinuman tradisional Indonesia seperti minuman jahe, kunyit  asam, beras kencur, dan minuman temulawak biasanya dibuat  dengan tambahan berbagai rempah. Minuman tersebut dapat  disajikan dalam bentuk cair maupun serbuk. Penelitian ini  bertujuan untuk mengetahui pengaruh jenis minuman,  penambahan rempah tambahan, dan bentuk minuman terhadap aktivitas antioksidan minuman. Jenis gula yang ditambahkan  adalah gula nira. Jenis antioksidan yang diuji adalah total fenolik. Pengukuran aktivitas antioksidan dilakukan dengan uji  penghambatan malonaldehid dan kapasitas penangkapan radikal  DPPH. Hasil penelitian menunjukkan bahwa minuman  tradisional Indonesia dapat menghambat oksidasi asam linoleat dan menangkap radikal bebas. Kapasitas penangkapan radikal  bebas oleh minuman temulawak lebih besar dibandingkan  minuman yang lain tetapi kemampuan penghambatan  malonaldehid (MDA) oleh minumaan tradisional tidak berbeda.  Total fenolik minuman temulawak cenderung lebih besar  dibandingkan minuman tradisional yang lain. Penambahan  rempah-rempah dapat meningkatkan kadar total fenolik  minuman dan meningkatkan kapasitas penangkapan radikal  bebas. Pembuatan minuman serbuk pada penelitian ini dapat  menurunkan kadar total fenolik tetapi tidak menurunkan aktivitas antioksidan.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

scholarly journals Antioxidant Activity and Total Phenolic Content in Shiitake Mycelial Exudates

2011 ◽  
Vol 6 (6) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Weihuan Huang ◽  
Joo-Shin Kim ◽  
Hau Yin Chung
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Shiitake Mushroom ◽  
Ferrous Ions

Exudates (DE) secreted from two shiitake mushroom mycelia (strains 1358 and L5458) were evaluated for their antioxidative properties and phenolic content. 1358DE and L5458DE showed distinct antioxidant activity in different in vitro assays, including scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, hydroxyl radical, superoxide anions and hydrogen peroxide; the ability to chelate ferrous ions; reducing power; hemolysis inhibition activity in rat erythrocyte; and lipid peroxidation inhibition (IC50 values of 1358DE and L5458DE were 3.3 and 132.6; 44.5 and > 1000; 26.9 and 53.7; 153.6 and >175.0; 176.0 and 521.0; 26.7 and 746.4; 47.8 and 736.9; and 3.1 and > 1000 μg/mL, respectively). Their total phenolic content was 237.33 and 24.08 mg gallic acid equivalent (GAE)/g of dry DE, respectively. Overall, these results show that 1358DE generally possesses better antioxidant properties than L5458DE, possibly due to its larger total phenolic content. Shiitake mushroom mycelial exudates, particularly of 1358DE, could be a good source of natural antioxidants.

scholarly journals Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Farahziela Abu ◽  
Che Norma Mat Taib ◽  
Mohamad Aris Mohd Moklas ◽  
Sobri Mohd Akhir
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Correlation Relationship ◽  
Good Potential ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Antioxidant properties of crude extract, partition extract, and fermented medium from Dendrobium sabin (DS) flower were investigated. The oven-dried DS flower was extracted using 100% methanol (w/v), 100% ethanol (w/v), and 100% water (w/v). The 100% methanolic crude extract showed the highest total phenolic content (40.33 ± mg GAE/g extract) and the best antioxidant properties as shown by DPPH, ABTS, and FRAP assays. A correlation relationship between antioxidant activity and total phenolic content showed that phenolic compounds were the dominant antioxidant components in this flower extract. The microbial fermentation on DS flower medium showed a potential in increasing the phenolic content and DPPH scavenging activity. The TPC of final fermented medium showed approximately 18% increment, while the DPPH of fermented medium increased significantly to approximately 80% at the end of the fermentation. Dendrobium sabin (DS) flower showed very good potential properties of antioxidant in crude extract and partition extract as well as better antioxidant activity in the flower fermented medium.

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