scholarly journals Phenolic compounds and antioxidant activities of grape canes extracts from vineyards

2016 ◽  
Vol 14 (3) ◽  
pp. e0805 ◽  
Author(s):  
Yanlun Ju ◽  
Ang Zhang ◽  
Yulin Fang ◽  
Min Liu ◽  
Xianfang Zhao ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Low Cost ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Methanolic Extracts ◽  
Phenolic Components ◽  
Dpph Radical Scavenging ◽  
Gallic Acid Equivalent

Grape canes are the main agro-wastes from vineyards. This work studied the antioxidant activities of the defatted methanolic extracts (ME) of canes from 11 genotypes: 5 Vitis vinifera widely known cultivars and 6 Chinese wild varieties from three species (V. amurensis, V. davidii, and V. pentagona) and the antioxidant activities of the ME’s chloroform fractions (CF), ethyl acetate fractions (EAF) and water fractions (WF). Among ME and its three fractions, EAF’s total phenolic contents (TPC) and total flavonoid contents (TFC) were the highest, at 586 mg/g of gallic acid equivalent and 320 mg/g of quercetin equivalent, respectively. The antioxidant power of the fractions/extracts was in the order EAF > ME > WF > CF, based on the DPPH radical-scavenging power and ferric-reducing antioxidant activity, while the order was EAF > CF > WF >ME based on the β-carotene-linoleic acid bleaching activity. Methanolic extracts demonstrated the strongest Fe2+-chelating activity. The antioxidant activities of the extracts/fractions generally correlated with the TPC and TFC in all assays, except with the Fe2+-chelating test. Grape canes from V. davidii had the highest TPC, TFC and antioxidant activities compared with those from other grape species. Catechin, epicatechin and trans-resveratrol were the predominant phenolic components of fractions/extracts. In light of these valuable bioactivities, grape canes from annual pruning practice considered as waste material have good commercial potential for utilization as a promising natural antioxidant in the food, pharmaceutical and cosmetic industries, given its low cost and availability in large amounts.

scholarly journals Antioxidant Activity and Total Phenolic Content of 24 Lamiaceae Species Growing in Iran

2010 ◽  
Vol 5 (2) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Omidreza Firuzi ◽  
Katayoun Javidnia ◽  
Maryam Gholami ◽  
Mohammad Soltani ◽  
Ramin Miri
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Methanolic Extracts ◽  
Ferric Reducing Antioxidant Power

The antioxidant activities of the methanolic extracts of 9 Salvia species and 15 other Lamiaceae plants growing in Iran were evaluated using ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays. FRAP values ranged form 8.5 to 79.0 μM quercetin equivalents/g dry weight, and IC50 values in the DPPH assay from 115.7 to 1350.2 μg dry weight/mL. Salvia species showed the highest antioxidant activities. S. santolinifolia, S. eremophila and S. palestina, which have not been studied before, were the most active plants. These were more active than the previously studied species from this family, such as S. multicaulis and Marrubium vulgare. S. hydrangea and Gontscharovia popovii also showed high antioxidant activities. FRAP and DPPH assay results showed good correlations with the total phenolic contents of the plants, measured by the Folin-Ciocalteau assay (r2 = 0.925 and 0.799, respectively, p < 0.0001). In conclusion, our study shows that some Lamiaceae plants growing in Iran represent good potential sources of natural antioxidants useful for either prevention or treatment of oxidative stress-related diseases.

Antimicrobial activities of Allium staticiforme and Allium subhirsutum

2020 ◽  
Vol 15 (1) ◽  
pp. 19-23
Author(s):  
Alican Bahadir Semerci ◽  
Dilek İnceçayır ◽  
Vusale Mammadova ◽  
Ayşegül Hoş ◽  
Kenan Tunç
Keyword(s):  
Radical Scavenging ◽  
Activity Level ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Antifungal Activities ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Methanolic Extracts ◽  
Dpph Radical Scavenging

The antibacterial and antifungal activities of the bulb and flower of Allium staticiforme and Allium subhirsutum were investigated. In addition, DPPH radical scavenging activity and total phenolic contents were determined. The results show that methanolic extracts of A. staticiforme and A. subhirsutum had antifungal activities against Candida albicans, together with a less activity level against Escherichia coli, Staphylococcus epidermidis, S. aureus, Enterecoccus faecalis, Salmonella typhimurium and Pseudomanas aeruginosa. The total phenolic contents of A. staticiforme leaf and bulb were determined as 17 and 2.4 mg of GAE/100 g, respectively. The IC50 of methanolic extracts of A. staticiforme and A. subhirsutum were also determined. In conclusion, both A. staticiforme and A. subhirsutum have antifungal activities with weak antibacterial activities. These plants have DPPH radical scavenging activities. Video Clip of Methodology: Disc Diffusion Method: 3 min 04 sec:  Full Screen   Alternate

scholarly journals Phytochemicals and In-Vitro Antioxidant Activities of Aloe Vera Gel

2020 ◽  
Vol 44 (1) ◽  
pp. 33-41
Author(s):  
Md Nazim Uddin ◽  
Subrata Chandra Roy ◽  
Abdulla All Mamun ◽  
Kanika Mitra ◽  
Md Zahurul Haque ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Aloe Vera ◽  
The Other ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Aloe Vera Gel ◽  
Gallic Acid Equivalent

The phytochemicals (total phenolic, tannin, flavonoid, alkaloid, and saponin) contents in the Aloe vera gel derived from the leaf of Aloe vera (L.) Burm. f. (Synonym Aloe barbadensismiller) were extracted and their antioxidant capacity was studied by Ferric reducing antioxidant power assay (FRAP), by free radical-scavenging capability using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Three different solvents with three different polarities CH3OH, CH3OH: HCl, CH3CH3OH: H2O were used at v/v ratio of 100, 98:2, 70:30, respectively. The acidified methanol solvent extracted the highest amounts of phytochemicals including total phenolic (4.64 mg gallic acid equivalent/g), tannin (3.84 mg tannic acid equivalent/g), alkaloid (662 mg piperine equivalent/g), and saponin (353 mg diosgenin equivalents/g) compared to the other two solvents. Similarly, in the extract with acidified methanol solvent, high level of total antioxidant activity (about 12 mg gallic acid equivalent/g) and scavenging effects expressed as 50% inhibition concentrations (IC50) for DPPH and ABTS assay were determined to be about 61 μg/mL and 371 μg/mL, respectively, which are higher than those with the other two solvents. The gel extract could be used as a potent antioxidant in medicine and food industries. Journal of Bangladesh Academy of Sciences, Vol. 44, No. 1, 33-41, 2020

scholarly journals Antioxidant poteintial and activity of aerial parts of eight medicinal plants of Uttarakhand, India

2019 ◽  
Vol 48 (2) ◽  
pp. 265-270
Author(s):  
Shakuli Kashyap ◽  
PB Rao ◽  
P Mishra ◽  
Supriya
Keyword(s):  
Radical Scavenging ◽  
Total Phenolic ◽  
Enzymatic Antioxidants ◽  
Antioxidant Power ◽  
Mean Values ◽  
Aerial Parts ◽  
Trolox Equivalent ◽  
Ferric Reducing Antioxidant Power ◽  
Dpph Radical Scavenging ◽  
Gallic Acid Equivalent

The antioxidant potential of aerial parts of eight medicinal plant species were investigated by 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, Ferrous ion-chelating (FCA) and ferric reducing antioxidant power assays in five different concentrations and the mean values ranged from 20.39 to 83.01%, 17.21 to 48.62% and 11.70 to 21.65 μg Trolox equivalent/mg extract, respectively. Total phenolic and flavonoid contents ranged from 4.83 to 10.46 μg, gallic acid equivalent/mg extract and 1.12 to 13.11 μg quercitin equivalent/mg extract. Enzymatic antioxidants (Unit/mg fresh weight): superoxide dismutase, catalase and peroxidase values ranged from 14.86 to 49.81, 60.00 to 141.33 and 0.25 to 0.60, respectively. Considering the overall assay M. Pudica can be considered as the potent candidate for displaying antioxidant activity among the experimental plants.

scholarly journals Phenotypic diversity of pea (Pisum sativum L.) varieties and the polyphenols, flavonoids, and antioxidant activity of their seeds

2020 ◽  
Vol 50 (5) ◽  
Author(s):  
Tianyao Zhao ◽  
Wenjin Su ◽  
Yang Qin ◽  
Liyun Wang ◽  
Yufan Kang
Keyword(s):  
Pisum Sativum ◽  
Principal Components ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Morphological Characteristics ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Pisum Sativum L ◽  
Wide Range

ABSTRACT: Pea (Pisum sativum L.) is the fourth leading legume crop in the world, and its demand is increasing. In this study, the morphological characteristics (seed shape, seed surface, seed coat color, hilum color, cotyledon color, 100-seed weight and color values), total phenolic content (TPC), total flavonoid content (TFC), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) free radical scavenging capacity and ferric reducing antioxidant power (FRAP) of 75 pea cultivars were investigated. Results showed rich genetic diversity and a wide range of phenolic contents and antioxidant activities. Sixteen varieties enriched with phenolic contents and high antioxidant activities were screened out. A significant correlation was reported among color values, TPC, TFC, ABTS and FRAP. Principal component analysis (PCA) extracted four principal components with a total cumulative contribution of 81.29%. Hierarchical cluster analysis based on the four extracted principal components resulted in a dendrogram dividing the peas into three groups. In addition, dark pea seeds have potential as a functional food in addition to their traditional role in providing dietary protein and fibre. This study provided a scientific basis for the breeding of pea varieties, development of new products and improvement of pea resource utilization.

Antioxidant Activities and Phenolic Composition of Apple Peel, Core and Flesh Extracts on Selected Apple Cultivars

2012 ◽  
Vol 554-556 ◽  
pp. 1103-1109 ◽  
Author(s):  
Gui Zhi Zhang ◽  
Bao Ping Ji ◽  
Gang Chen
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Apple Cultivars ◽  
Apple Peels

Phenolic antioxidants have multiple benefits to human health. Polyphenols are responsible for the antioxidant activity in apples. Antioxidant activities were assessed using the ferric reducing/antioxidant power (FRAP) and 2,2-dipheny l-1-picrylhydrazyl (DPPH) radical scavenging assays in different cultivars and different parts of apples grown in China. The phenolic compounds and antioxidant activities differed significantly among the four apple cultivars. Guoguang had the highest phenolic concentration and antioxidant activity and Golden Delicious had the lowest. The peels had the highest total phenolic and flavonoid contents followed by the cores and flesh. Anthocyanins were detected only in red apple peels. Peel and core had greater antioxidant activities than apple flesh. FRAP values were inversely correlated with phenolic contents, whereas no clear relationship could be observed between DPPH values and phenolic contents. The higher levels of phenolic compounds and antioxidant activities of apple peels and cores than flesh may be of technological interest as a valuable source of antioxidants.

scholarly journals Enhancing Phenolic Contents and Antioxidant Potentials ofAntidesma thwaitesianumby Supercritical Carbon Dioxide Extraction

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
Author(s):  
Warut Poontawee ◽  
Surapol Natakankitkul ◽  
Orawan Wongmekiat
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Added Value ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Phenolic Constituents ◽  
Supercritical Carbon

Supercritical fluid extraction (SFE) has increasingly gained attention as an alternative technique for extraction of natural products without leaving toxic residues in extracts.Antidesma thwaitesianumMuell. Arg. (Phyllanthaceae), or ma mao, has been reported to exhibit antioxidant health benefits due to its phenolic constituents. To determine whether SFE technique could impact on phenolic contents and associated antioxidant potentials, ripe fruits ofAntidesma thwaitesianum(Phyllanthaceae) were extracted using supercritical carbon dioxide (SC-CO2) and conventional solvents (ethanol, water). The results showed that the SC-CO2extract contained significantly higher yield, total phenolic, flavonoid, and proanthocyanidin contents than those obtained from ethanol and water. It also demonstrated the greatest antioxidant activities as assessed by ABTS radical cation decolorization, DPPH radical scavenging, and ferric reducing antioxidant power (FRAP) assays. Further analysis using high-performance liquid chromatography with diode array and mass spectrometry detectors (HPLC-DAD/MSD) revealed the presence of catechin as a major phenolic compound ofAntidesma thwaitesianum(Phyllanthaceae), with the maximum amount detected in the SC-CO2extract. These data indicate that SFE technology improves both quantity and quality ofAntidesma thwaitesianumfruit extract. The findings added more reliability of using this technique to produce high added value products from this medicinal plant.

scholarly journals Effectiveness of Solvent Extraction on Phytochemicals and Antioxidant Activities from Fresh and Dried Wheatgrass

2021 ◽  
pp. 1-10
Author(s):  
Towkir Ahmed Ove ◽  
Anwara Akter Khatun ◽  
Said Bin Saifullah ◽  
Maruf Ahmed
Keyword(s):  
Solvent Extraction ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Chlorophyll Contents ◽  
Methanolic Extracts ◽  
Ferric Reducing Antioxidant Power

Aims: This study was intended to investigate and quantify the phytochemicals and the antioxidant activities of fresh and powdered wheatgrass. Study Design:  The experiment was performed by solvent extraction technique for determining the phytochemicals of wheatgrass samples. Place and Duration of Study: The study was conducted at the Food engineering laboratory in Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh between June 2018 and December 2018. Methodology: Fresh and powdered wheatgrass were used for the experiment. Methanol and ethanol solutions were separately utilized, in an attempt to assume the efficient solvent for extraction. UV-Vis spectrophotometric methods were employed in general throughout the study. Total phenolic contents (TPC), total flavonoid contents (TFC), DPPH scavenging activity, ferric reducing antioxidant power (FRAP) and the total chlorophyll contents of both solvent extracts were analyzed. Results: Phytochemicals and antioxidant activity were found lower in both solvent extracts of powdered wheatgrass than fresh leaves. Phenolic content and Chlorophyll were significantly (P < 0.05) higher in fresh samples (extracts). Due to heating, a significant decrease was observed in the DPPH radical scavenging activity of powdered extracts. Ferric Reducing Antioxidant Power (FRAP) was significantly (P < 0.05) higher in methanolic extracts than in ethanolic extracts. No significant (P > 0.05) difference was observed in total flavonoids contents. Conclusion: These findings endorsed that both solvents demonstrate competitive potentials to extract bioactive compounds from wheatgrass and its derivatives and hence can be chosen specifically according to the components.

scholarly journals The Antioxidation Effect of Brown Algae Extract

2021 ◽  
Vol 27 (4) ◽  
pp. 851-858
Author(s):  
Sook Hee Shin ◽  
Sang Mo Kang
Keyword(s):  
Ethanol Concentration ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical Scavenging Activity ◽  
Phenolic Contents ◽  
Cosmetic Ingredients ◽  
Dpph Radical Scavenging

This study attempted to investigate the functionality of <i>Dactylosiphon bullosus</i>, <i>Sporochnus radiciformis</i>, and <i>Zonaria diesingiana</i> extracts among algae as cosmetic ingredients. For this, antioxidant experiments were performed. <i>D. bullosus</i>, <i>S. radiciformis</i> and <i>Z. diesingiana</i> extracts were prepared with a 70% ethanol concentration to measure antioxidant activities. In terms of DPPH radical scavenging activity, <i>Z. diesingiana</i> was the highest with 94.20±0.28%. In ABTS radical scavenging activity, <i>Z. diesingiana</i> was the highest with 96.26±0.98%. In terms of the total phenolic contents and NO radical scavenging activity, <i>Z. diesingiana</i> was the highest with 47.19±2.07 mg gallic acid/g and 92.87±1.79%, respectively. The above results show that <i>Z. diesingiana</i> extract has the greatest antioxidant activity, confirming its potential as a cosmetic ingredient.

scholarly journals Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir

2020 ◽  
Vol 8 (6) ◽  
pp. 1277-1282
Author(s):  
Bilge Taşkın ◽  
Neriman Bağdatlıoğlu
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Chelating Ability ◽  
Natural Foods ◽  
Dpph Radical Scavenging

During conventional fermentation of milk into yogurt and kefir, changes of antioxidant capacities (DPPH radical scavenging, ferrous chelating, reducing power, hydrogen peroxide/ H2O2 scavenging activity) and total phenolic content were investigated. Both products showed greater phenolic content, DPPH radical scavenging, and reducing power activities than was the case of their unfermented milk forms. But they were unable to scavenge H2O2. Chelating ability of milk increased by yogurt fermentation but decreased by kefir fermentation. In general, antioxidative capacity of milk improved throughout conventional yogurt and kefir fermentations and ripening periods (except chelating ability for kefir and H2O2 scavenging). This study is valuable since it evaluates the antioxidant power of yogurt and kefir produced by traditional fermentation with 5 different antioxidative approaches. In face of rapidly rising consumer demand for safe, healthy, functional but natural foods, revealed results might strengthen importance of conventional fermentation process and highlight the antioxidative contributions of mentioned products

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