scholarly journals IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS

2009 ◽  
Vol 27 (2) ◽  
Author(s):  
CARLOS ALEXANDRE KOGUISHI DE BRITO ◽  
PRISCILA BECKER SIQUEIRA ◽  
JANE CRISTINA DE SOUZA ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Ascorbic Acid Content ◽  
Psidium Guajava ◽  
Polyphenolic Compounds ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Lycopene Content ◽  
Free Radicals Scavenging

capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1-diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS.+), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p£ 0.05) in antioxidant capacity, ranging from 1.9 to 7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.

scholarly journals A novel procedure to measure the antioxidant capacity of Yerba maté extracts

2012 ◽  
Vol 32 (1) ◽  
pp. 126-133 ◽  
Author(s):  
Vanessa Graciela Hartwig ◽  
Luis Alberto Brumovsky ◽  
Raquel María Fretes ◽  
Lucila Sánchez Boado
Keyword(s):  
Antioxidant Capacity ◽  
Dry Matter ◽  
Absolute Methanol ◽  
Yerba Mate ◽  
Dpph Assay ◽  
Dicaffeoylquinic Acid ◽  
Polyphenolic Content ◽  
Pure Compounds ◽  
Total Polyphenolic Content

Yerba maté extracts have in vitro antioxidant capacity attributed to the presence of polyphenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives. DPPH is one of the most used assays to measure the antioxidant capacity of pure compounds and plant extracts. It is difficult to compare the results between studies because this assay is applied in too many different conditions by the different research groups. Thus, in order to assess the antioxidant capacity of yerba maté extracts, the following procedure is proposed: 100 µL of an aqueous dilution of the extracts is mixed in duplicate with 3.0 mL of a DPPH 'work solution in absolute methanol (100 µM.L-1), with an incubation time of 120 minutes in darkness at 37 ± 1 °C, and then absorbance is read at 517 nm against absolute methanol. The results should be expressed as ascorbic acid equivalents or Trolox equivalents in mass percentage (g% dm, dry matter) in order to facilitate comparisons. The AOC of the ethanolic extracts ranged between 12.8 and 23.1 g TE % dm and from 9.1 to 16.4 g AAE % dm. The AOC determined by the DPPH assay proposed in the present study can be related to the total polyphenolic content determined by the Folin-Ciocalteu assay.

scholarly journals Qualities of Native Apple Cultivar Juices Characteristic of Central Europe

2012 ◽  
Vol 40 (1) ◽  
pp. 222 ◽  
Author(s):  
Otakar ROP ◽  
Martin POSOLDA ◽  
Jiri MLCEK ◽  
Vojtech REZNICEK ◽  
Jiri SOCHOR ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Ascorbic Acid ◽  
Hydroxyl Radical ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Landscape Management ◽  
Ascorbic Acid Content ◽  
Fruit Trees ◽  
Apple Fruit ◽  
Scavenging Effect

During the last century due to the changes in landscape management, in country people’s lives and with intensive fruit-growing the native cultivars of apple fruit trees have been gradually disappearing. The aim of the study was to compare the juices made of native apple cider cultivars. The cultivars-‘Boikovo’, ‘Jadernicka moravska’, ‘Kardinal zihany’, ‘Panenske ceske’, ‘Parmena zlata zimni’, ‘Strymka’ growing in the locality of the Litencicke Hills in the eastern part of the Czech Republic were selected. For comparison, the fruits of commercial ‘Idared’ cultivar were also included. The chemical composition, antioxidant capacity, phenols, flavonoids and ascorbic acid content and the influence of juices on scavenging activity of nitric oxide and hydroxyl radical were measured. The mutual ratio of examined properties which were found, provide information about qualities and possibilities of use of native cultivars. High antioxidant properties characterize the juice of native apple cultivars. In particular, the ‘Strymka’ cultivar contained 2,637.34 mg of AAE (ascorbic acid equivalent) per litre in case of antioxidant capacity. In the juice of this cultivar the value of 144.05 mg of ascorbic acid per litre was recorded. As regards the ‘Panenske ceske’ cultivar, antioxidant capacity was 2,548.38 mg of AAE l-1 and in relation to ascorbic acid, the value was 145.35 mg l-1. Similarly, high values were observed in both cultivars concerning the scavenging effect of apple juices on hydroxyl radical and nitric oxide (the ‘Strymka’ cultivar 16.38% and 19.26%, the ‘Panenske ceske’ cultivar 16.31% and 18.60%).

scholarly journals Antioxidant, Anti-Inflammatory and Anti-Angiogenic Properties of Citrus lumia Juice

2020 ◽  
Vol 11 ◽  
Author(s):  
Antonella Smeriglio ◽  
Marcella Denaro ◽  
Valeria D’Angelo ◽  
Maria Paola Germanò ◽  
Domenico Trombetta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Molecular Mechanisms ◽  
Biological Effects ◽  
Ascorbic Acid Content ◽  
Zebrafish Embryos ◽  
Anti Inflammatory ◽  
Dose Dependent

Citrus juices are a rich source of bioactive compounds with various and well-known health benefits. The aim of this study was to investigate the polyphenols and ascorbic acid content as well as to investigate the antioxidant, anti-inflammatory and anti-angiogenic properties of the juice of an ancient Mediterranean species, Citrus lumia Risso (CLJ). The antioxidant and anti-inflammatory activities were evaluated by several in vitro cell-free and cell-based assays, whereas two different in vivo models, the chick chorioallantoic membrane (CAM) and the zebrafish embryos, were used to characterize the anti-angiogenic properties. Twenty-eight polyphenols were identified by RP-LC-DAD-ESI-MS analysis (flavonoids 68.82% and phenolic acids 31.18%) with 1-caffeoyl-5-feruloylquinic acid and kaempferol 3′-rhamnoside, which represent the most abundant compounds (25.70 and 23.12%, respectively). HPLC-DAD analysis showed a high ascorbic acid content (352 mg/kg of CLJ), which contributes with polyphenols to the marked and dose-dependent antioxidant and anti-inflammatory properties observed. CLJ showed strong and dose-dependent anti-angiogenic activity as highlighted by the inhibition of blood vessel formation on CAMs and the decrease of endogenous alkaline phosphatase on zebrafish embryos. Moreover, within the concentration range tested, no dead or malformed embryos were recorded. Certainly, further studies are needed to investigate the molecular mechanisms underlying these promising biological effects, but considering the evidence of the present study, the use of CLJ as a ready-to drink safe prevention strategy for inflammatory-based diseases correlated to angiogenesis could be justified.

scholarly journals Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

2017 ◽  
Vol 38 (3) ◽  
pp. 1277 ◽  
Author(s):  
Daniane Campos de Oliveira ◽  
Eliane Maurício Furtado Martins ◽  
Maurilio Lopes Martins ◽  
Giovanna Bretas Martins ◽  
Mirella Lima Binoti ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Lactobacillus Rhamnosus ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Lactobacillus Rhamnosus Gg ◽  
In Vitro Simulation ◽  
Hedonic Scale

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents. However, blanching contributed (p < 0.05) to an increase in the contents of these compounds in the juices. Values for antioxidant capacity of 186.20 and 2552.59 uM Trolox g-1, for total phenolic compounds of 275.06 and 1163.18 mg GAE 100 g-1-wwb, and for anthocyanins as cyanidin 3-glucoside of 12.71 and 90.99 mg 100 g-1 were found for juices A and B, respectively. The juices contained 72.87 mg 100 mL-1 of ascorbic acid. Scores of above 6.0 (liked slightly) were awarded on the hedonic scale for the attributes evaluated. The addition of probiotics in jabuticaba juices needs to be further studied to ensure the viability of the cultures during storage and their survival in the gastrointestinal tract.

scholarly journals Peel of Traditional Apple Varieties as a Great Source of Bioactive Compounds: Extraction by Micro-Matrix Solid-Phase Dispersion

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 80 ◽  
Author(s):  
Ante Lončarić ◽  
Katarina Matanović ◽  
Perla Ferrer ◽  
Tihomir Kovač ◽  
Bojan Šarkanj ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Solid Phase ◽  
Polyphenolic Compounds ◽  
Matrix Solid Phase Dispersion ◽  
Phase Dispersion ◽  
Apple Varieties ◽  
Relative Contribution ◽  
Apple Peel ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content

Micro matrix solid phase dispersion (micro-MSPD) was optimized by response surface methodology for the extraction of polyphenols from the peel of twelve traditional and eight commercial apple varieties grown in Croatia. The optimized micro-MSPD procedure includes the use of 0.2 g of sample, 0.8 g of dispersant, a 57% solution of methanol in water as the solvent and 5 mL of extract volume. The total polyphenolic index (TPI) and antioxidant activity (AA) were measured by spectrophotometric assays. Eighteen polyphenolic compounds were identified in all investigated apples by HPLC-DAD and LC-(ESI)-MS. The peel of traditional apple varieties had higher contents of all investigated polyphenols. Calculated relative contribution of polyphenol groups indicated non-flavonoids (28.6%) and flavanols (46.2%) as the major contributors to the total polyphenolic content in traditional and commercial apple varieties, respectively. The most abundant polyphenol in traditional apple peel was chlorogenic acid, procyanidin B2 and epicatechin (1143 ± 755 µg/g dw, 954 ± 343 µg/g dw and 560 ± 362 µg/g dw, respectively). The peel of varieties ‘Apistar’, ‘Bobovac’ and ‘Božićnica’ could be highlighted as an important source of polyphenols.

scholarly journals Investigation of the Total Phenolic Content and Antioxidant Capacity of Three Sweet Pepper Cultivars (Capsicum annuum L.) at Different Development and Maturation Stages

2020 ◽  
Author(s):  
Theodoros Papathanasiou ◽  
Nikolaos Gougoulias ◽  
Vayos G. Karayannis ◽  
Christina-Anna Kamvoukou
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Sweet Pepper ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Beneficial Effects ◽  
Maturation Stages

The aim of the current research was to investigate and compare the total phenolic content and antioxidant capacity of sweet pepper cultivars at different development and maturation stages, in order to optimize the beneficial effects. For that purpose, three important sweet pepper cultivars, namely Dolmy-F1, Yahoo-F1 and Florinis-NS-700, were cultivated in a greenhouse. Their total phenolic content, ascorbic acid content and antioxidant properties were assessed at different development and maturation stages. In the aforementioned cultivars, the total phenolic content ranged from 345.2 to 602.1, 404.9 to 794.5, and 795.7 to 2220.3 μg GAE g−1 FW respectively. The ascorbic acid content ranged from 236 to 957, 258 to 1157, and 410 to 1550 μg AA g−1 FW respectively. The highest antioxidant activity was noted at the red maturity stage. Particularly the cultivar Florinis NS 700 was found to possess higher total phenolic, flavonoid phenol, non-flavonoid phenol, ascorbic acid contents, and greater antioxidant capacity, compared to the other cultivars. The results of our study recommend the consumption of the sweet peppers at red maturity stage, for achieving the maximum health-beneficial effects.

scholarly journals Antioxidants from Tropical Herbs

2010 ◽  
Vol 5 (3) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Rasyidah Razab ◽  
Azlina Abdul Aziz
Keyword(s):  
Free Radicals ◽  
Antioxidant Capacity ◽  
Strong Correlation ◽  
Antioxidant Activities ◽  
Polyphenolic Compounds ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Antioxidant Power ◽  
Polyphenolic Content ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power

Plants that contain high amounts of polyphenolic compounds are potential candidates for natural antioxidant sources. Studies are on going in the search for new sources of antioxidants. Not much data are available on the antioxidant capacity of tropical herbs. With this in mind, 19 commonly consumed Malaysian herbs were analyzed for their polyphenolic content and antioxidant activities. A majority of these plants have never been studied before with regards to their polyphenolic content and antioxidant activities. The shoots of Anacardium occidentale, the shoots and fruits of Barringtonia racemosa, Pithecellobium jiringa and Parkia speciosa had high polyphenolic contents (> 150 μg gallic acid equivalents/mg dried plant) and antioxidant activities when measured using the ferric reducing antioxidant power (FRAP) (>1.2 mM) and Trolox equivalent antioxidant capacity (TEAC) assays (>2.4 mM). A strong correlation was observed between the two antioxidant assays (FRAP vs TEAC) implying that the plants could both scavenge free radicals and reduce oxidants. There was also a strong correlation between the antioxidant activities and polyphenolic content suggesting the observed antioxidant activities were contributed mainly by the polyphenolics in the plants.

Sign in / Sign up

Export Citation Format

Share Document