ANTIOXIDANT CAPACITY OF ILEX PARAGUARIENSIS EXTRACTS BY USING HRP-BASED BIOSENSOR

2014 ◽  
Vol 44 (4) ◽  
pp. 325-329
Author(s):  
L. D. MELLO ◽  
L. T. KUBOTA
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Correlation Coefficients ◽  
Ilex Paraguariensis ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Total Antioxidant ◽  
The Relationship ◽  
Dpph Radical Scavenging

Phenol compounds are the major constituents in vegetables and can be correlated to the antioxidant capacity of plants. Thus, the relationship between total antioxidant activity (TAA) and total phenol content of Ilex paraguariensis extracts were evaluated using a Horseradish peroxidase-based biosensor. Antioxidant activities of these extracts were investigated by the 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging method. TAA of the investigated Ilex paraguariensis samples were well correlated to the phenol content, presenting correlation coefficients R  0.9. The measured antioxidant capacity expressed in terms of relative antioxidant capacity of tea and yerba mate of different origin were listed in relation to the 10 mmolL-1 Trolox solution. According to these observations the biosensor reading can be applied to determine the TAA of Ilex paraguariensis samples.

scholarly journals Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves

Antioxidants ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 117 ◽  
Author(s):  
K. Gunathilake ◽  
K. Ranaweera ◽  
H. Rupasinghe
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Leafy Vegetables ◽  
Cooking Methods ◽  
Oxygen Scavenging ◽  
Total Antioxidant ◽  
The Impact ◽  
Dpph Radical Scavenging

This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of C. auriculata and C. asiatica have shown greater levels of polyphenols, flavonoids, and antioxidant capacity compared with fresh leaves. Polyphenol and flavonoid contents of boiled S. grandiflora and G. lactiferum were higher than that of their fresh form. Boiled and steamed O. zeylanica and S. grandiflora have shown higher carotenoids. Boiled and steamed leaves of P. edulis have shown higher antioxidant activity. The impact of cooking on the changes in bioactive concentrations and antioxidant capacities are dependent on the species and the method of cooking.

scholarly journals EFFECT OF TEMPERATURES EXTRACTION ON IN VITRO ANTIOXIDANT ACTIVITIES OF POLYSACCHARIDES FROM OPHIOCORDYCEPS SOBOLIFERA

2019 ◽  
Vol 128 (1D) ◽  
Author(s):  
Khoa Van Tran ◽  
Hieu Trung Le ◽  
Son Lam Le ◽  
Vu Xuan Anh Ho ◽  
Kiet Tam Trinh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Extraction Temperature ◽  
Total Antioxidant ◽  
Value Range ◽  
Ophiocordyceps Sobolifera ◽  
Dpph Radical Scavenging

<p>The objective of the work reported in this paper was to evaluated effects of temperatures extraction on <em>in vitro</em> antioxidant activities of polysaccharides from the <em>Ophiocordyceps sobolifera. </em>The antioxidant capacity of <em>Ophiocordyceps sobolifera </em>polysaccharide was evaluated to use  2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and total antioxidant activity methods. From this study, it could be concluded that the highest antioxidant activity of the polysaccharides could be obtained from extraction temperature 80 <sup>o</sup>C. Total antioxidant capacity of polysaccharides from <em>Ophiocordyceps sobolifera </em>  contained from 0.1183 ± 0.0011 to 0.1454 ± 0.0021 mg GA/g or from 0.1105 ± 0.0004 to 0.1215 ± 0.0006 μmol AS/g. Polysaccharides has the most potential antioxidant activity with the lowest half maximal inhibitory concentration (IC<sub>50</sub>) value range 0.97 mg/mL to 1.06 mg/mL.</p><p> </p>

scholarly journals In VitroAntioxidant Properties of Three Varieties ofAllium sativumL. Extracts

2010 ◽  
Vol 7 (s1) ◽  
pp. S573-S579 ◽  
Author(s):  
R. T. Narendhirakannan ◽  
K. Rajeswari
Keyword(s):  
Free Radical ◽  
Allium Sativum ◽  
Preventive Intervention ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Garlic Bulb ◽  
Total Antioxidant ◽  
Radical Scavenging Ability ◽  
Dpph Radical Scavenging

Many herbs possess antioxidant ingredients that provide efficacy by additive or synergistic activities.Allium sativumL. is a strong astringent, used for the treatment of liver and spleen diseases, rheumatism and tumors. The antioxidant activities of different concentrations of ethanolic extracts of garlic bulb of three varieties were determined by the four assaysi.e. DPPH radical scavenging assay, reducing power ability, hydrogen peroxide scavenging assay and total antioxidant capacity. Due to its natural origin and potent free-radical scavenging ability,Allium sativumL. could be used as a potential preventive intervention for free radical-mediated diseases.

scholarly journals Antioxidant and free radical scavenging effects of Iraqi sumac ( Rhus coriaria L)

2013 ◽  
Vol 10 (3) ◽  
pp. 921-933 ◽  
Author(s):  
Baghdad Science Journal
Keyword(s):  
Antioxidant Activity ◽  
Metal Ion ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Total Antioxidant ◽  
Rhus Coriaria ◽  
Dpph Radical Scavenging ◽  
Seed Extracts

This study was carried out to evaluate the antioxidant activity of Iraqi sumac seeds (Rhus coriaria. L) (Anacardiaceae). Total phenolic compounds and flavoniods were determined in three different sumac seed extracts (SSE) (aqueous,ethanolic and methanolic extract). For extraction Antioxidant activity of SSE were evaluated by various antioxidant assays, including total antioxidant capacity, reducing power,by using 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, nitric oxide scavenging, Hydroxyl radical scavenging, and metal ion chelating activities. These various antioxidant activities were compared with ascorbic acid as a standard antioxidant.The results showed that the three(SSE), contained large amounts of phenolic and flavoniods compounds. The results also showed that the three( SSEs ) have antioxidant activities , the methanolic (SSEs) contain larger amounts of phenolic and flavoniod compounds and have a higher antioxidant activities than that of aqueous or ethanolic (SSE).These results indicated that Iraqi aqueous and alcoholic extracts of Iraqi sumac in especial methanolic) SSE( are good scavengers for reactive oxygen species(ROS) and are a potential source of natural antioxidant, that may be used in pharmaceutical or food industry .

scholarly journals Effect of Hippophae rhamnoides L. Leaves Treatment on the Antioxidant Capacity, Total Phenol Content and Sensory Profile of Moschofilero Wines Vinified with and without Added Sulphites

2020 ◽  
Vol 10 (10) ◽  
pp. 3444
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Maria Liouni ◽  
Antony C. Calokerinos ◽  
Panagiotis Tataridis ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenol ◽  
Sensory Profile ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Color Intensity

This study evaluated the antioxidant capacity, total phenol content, and sensory profile of selected Greek wines made from Vitis vinifera L. c.v. Moschofilero in two consecutive vintages, treated with powdered Hippophae rhamnoides L. leaves (HRL). Radical Scavenging activity, reducing power, total phenol content (TPC), and color intensity increased in a linear manner in relation to HRL treatments. Indicatively the addition of 0.8 g/L of HRL increased the radical scavenging activity as determined via the inhibition of the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical from 28.4 to 55.8% in comparison to the initial values. Equally the reducing power as determined by the ferric reducing antioxidant power (FRAP) assay increased from 35.3 to 62.1%, and total phenol content values increased from 11% to 23.7% and the color intensity increased from 39.9 to 50.7%. The main oenological attributes examined, remained unchanged after the HRL addition. The addition of up to 0.4 g/L of HRL did not have a major impact on the organoleptic characteristics of the wines tasted whereas concentrations higher than 0.8 g/L were not considered beneficial. Results denote that the addition of H. rhamnoides leaves to white wines contributes positively to the overall antioxidant capacity and could be used if authorized as an antioxidant agent in wines vinified in the absence of or in synergy with sulphur dioxide.

Antioxidant Capacity and Polyphenolic Content of Eucommia Ulmoides Oliv Leaf Extract

2011 ◽  
Vol 396-398 ◽  
pp. 1349-1352
Author(s):  
Jian Hui Wang ◽  
Dong Min Liu ◽  
Yong Le Liu ◽  
Chi Ling Li ◽  
Yuan Yuan Cheng ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Scavenging Activity ◽  
Phenol Content ◽  
Dpph Method

This study was designed to determine the polyphenolic contents of Eucommia ulmoicles Oliv leaf extracts and evaluate their antioxidant activities in vitro. All the extracts were evaluated for their radical scavenging activity by the DPPH method and their oxidative-retarding efficiency in vegetable oils. It was observed that the highest values were found in 70% MeOH extracts for total phenolic content as gallic acid. A good correlation between antioxidant activity and total phenol content in the extracts was found. The extraction yield, total phenol content and radical scavenging activity were increased and peroxide formation in vegetable oils were decreased with the graded solvent concentration of MeOH. The phenolic compound yield ranged from 2.45 to 11.35% and the total phenol content increased from 34.51 mg/g to 47.68 mg/g. DPPH scavenging activity increased from 56.32% to 90.37% as MeOH concentration increased. Compared to the control (70.45 meq/kg), 70% MeOH fraction with 47.68 mg/g phenolic compounds shows much stronger antioxidant ability (30.12 meq/kg) in vegetable oil system.

scholarly journals In vitro antioxidant activity and Content of compounds from Curculigo orchioides rhizome

2020 ◽  
Vol 129 (1B) ◽  
pp. 71-77
Author(s):  
Le Trung Hieu ◽  
Le Lam Son ◽  
Nguyen Thi Nguyet ◽  
Nguyen Minh Nhung ◽  
Ho Xuan Anh Vu ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Triterpenoid Saponins ◽  
Curculigo Orchioides ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging

Curculigo orchioides Gaertn. is used in traditional medicine in Vietnam. Its antioxidant potential was evaluated through DPPH radical scavenging and the total antioxidant capacity method. The data resulted from DPPH radical scavenging activity indicate that Curculigo orchioides display high activity with a low IC50 value (22.78μg/mL), approximately 1.5 times less than that of curcumin (34.34 μg/mL). The total antioxidant capacity of the extract is equivalent to 132.48 ± 1.48 mg GA/g or 264.45 ± 2.34 μmol AS/g. The composition of Curculigo orchioides, including the total phenolic, total flavonoid, polysaccharides, and triterpenoid saponins, was examined by using the colorimetric method with reagents, and their quantity is equivalent to 196.24 ± 1.45 mg GAE/g, 78.49 ± 1.78 mg QE/g, 4.34 ± 0.08 %, 47.60 ± 0.24 mg Rb1/g (Rb1: Gypenoside III), respectively. Specifically, the total triterpenoid saponins content of Curculigo orchioides has been reported for the first time.

scholarly journals Antihyperglycaemic and antioxidant activities of Crataeva adansonii DC. ssp. adansonii leaves extract on ICR mice

2020 ◽  
Vol 10 (1-s) ◽  
pp. 30-38
Author(s):  
Kokou Atchou ◽  
Povi Lawson-Evi ◽  
Kossi Metowogo ◽  
Batomayena Bakoma ◽  
Kwashie Eklu-Gadegbeku ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Blood Glucose ◽  
Free Radical ◽  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Phytochemical Screening ◽  
Total Antioxidant

Crataeva adansonii DC. ssp. adansonii is a medicinal plant belong to Capparidaceae family, used traditionally by Togolese to treat diabetes mellitus. The aim of this study was to evaluate the antihyperglycaemic and antioxidant activities of the plant leaves. The effect of hydroethanolic extract of C. adansonii ssp. adansonii leaves was assessed in vivo on blood glucose levels in fasting normal and glucose loaded hyperglycemic (oral glucose tolerance test) mice. The phytochemical screening has been done by coloring tests in chemistry. In vitro antioxidants assays had been performed by 2, 2'-azobis 2 amidinopropane dihydrochloride (AAPH) free radical scavenging assay, Ferric reducing antioxidant power (FRAP) assay, Fe2+ chelating assay and total antioxidant capacity (TAC) quantification. After 30 min glucose loading (4 g/kg), the extract 500 mg/kg was showed a significant (p < 0.001) decreased of the peak of blood glucose compared to the hyperglycemic control. The two doses of extract (250 and 500 mg/kg) did not act on the basic blood glucose compared to the normoglycemic control. Phytochemical screening revealed a presence of flavonoids, tannins, alkaloids and sterols. AAPH free radical scavenging activity, reducing power, Fe2+ chelating activity and total antioxidant capacity have shown dose-dependent antioxidant capacity and reducing power of extract compared to ascorbic acid and Butylated hydroxyl Toluene used as reference drug. These finding prove that C. adansonii ssp. adansonii leaves can be used in the treatment of diabetes mellitus and its complications related to oxidative stress and support the use of the plant in traditional medicine in diabetes treatment.  Keywords: Crataeva adansonii, antihyperglycaemic, phytochemical, antioxidant.

scholarly journals Phenolic Composition and Antioxidant Activities of Opuntia ficus Indica L. Cladodes Related to Extraction Method

2017 ◽  
Vol 9 (6) ◽  
Author(s):  
Kechebar M. S. A. ◽  
Karoune S. ◽  
Laroussi K. ◽  
Djellouli A.
Keyword(s):  
Extraction Method ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Antioxidant Activity ◽  
Dpph Radical ◽  
Total Polyphenol ◽  
Opuntia Ficus Indica ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging ◽  
Better Than

We studied the richness of phenolic compounds and the antioxidant activities of Opuntia ficus indica L. cladodes by comparing two types of extraction, maceration and soxhlet made with methanol / water (8 : 2, v/v). The results showed that the extraction by maceration is better than that by soxhlet with a total polyphenol concentration of 36.7 mg GAE/ g DW, a total antioxidant activity of 18.5 mg GAE/ g DW and an IC50 of 77.5 μg/ml against DPPH radical scavenging. These results are very vaforable for a sustainable valorisation of the prickly pear cladodes for medicinal, pharmacological and alimentary fields.

scholarly journals Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?

2020 ◽  
Vol 23 ◽  
Author(s):  
Iuri Magalhães de Alencar Oliveira ◽  
Ruann Janser Soares de Castro
Keyword(s):  
Incubation Temperature ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Bioactive Molecules ◽  
Percentage Increase ◽  
Total Antioxidant ◽  
Dpph Radical Scavenging ◽  
Lactic Bacteria ◽  
Fermented Products

Abstract Kefir, a consortium of acetic and lactic bacteria and yeasts, is versatile for biotransformation of vegetable substrates and may improve their bioactive properties. Lentil is a legume rich in vitamins, minerals, complex carbohydrates and proteins, making it an excellent substrate for fermentation and obtaining bioactive molecules. We report the effect of different process variables on antioxidant properties of lentil extracts obtained using kefir as a biotransformation agent and experimental design. The results showed that the factors agitation (rpm) and incubation temperature exerted significant effects. Incubation temperature of 28 °C and agitation of 75 rpm were the most suitable conditions for kefir fermentation and maximizing the antioxidant properties of the fermented lentils. The highest antioxidant activities for fermented products were 4128.39, 35.87 and 23.20 μmol of Trolox equivalents per gram of sample (μmoL TE g-1) measured by Total Antioxidant Capacity, FRAP and DPPH-radical scavenging methods, respectively. Additionally, we detected that the initial fermentation times (in the first six hours) were enough to positively affect the antioxidant properties of the lentil extracts, reaching a percentage increase of up to 270% in the antioxidant activity of the fermented products in relation to those non-fermented samples.

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