ACE Inhibitory Activity, Total Phenolic and Flavonoid Content of Watercress (Nasturtium officinale R. Br.) Extract

This study was conducted to investigate antioxidative and antihypertensive activities of selected Malaysian ulam (salad), vegetables and herbs. The aqueous extract of selected ulam (salad), vegetables and herbs were analysed for total phenolic content (TPC), antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical cation scavenging assay and ferric reducing antioxidant power assay (FRAP) and antihypertension activity (angiotensin converting enzyme (ACE) inhibitory activity assay). TPC analysis showed that Polygonum minus contains significantly (p<0.05) highest phenolic compound at 48.23 ± 0.17 mg GAE/g as compared to other plants. DPPH analysis showed that P. minus had significantly (p<0.05) highest percentage of radical scavenging activity at 79.09 ± 0.10% as compared to other plants. ABTS analysis showed that Sauropus androgynus had significantly (p<0.05) highest percentage of radical cation scavenging activity at 95.10 ± 0.26% as compared to other plants. FRAP analysis showed that P. minus had significantly (p<0.05) highest ferric reducing power at 63.61 ± 0.73 mmol Fe2+/g as compared to other samples. Murraya koenigii had the highest percentage of ACE inhibitory activity (91.20 ± 4.15%). Correlation analysis showed positive and significant (p<0.01) correlation between TPC and FRAP (r = 0.956), TPC and ABTS (r = 0.635), TPC and DPPH (r = 0.630) and TPC and ACE inhibitors (r = 0.645). This shows that Malaysian tropical plants especially P. minus are potential source of natural antioxidant and antihypertensive agents.

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ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

Foods ◽

10.3390/foods9070847 ◽

2020 ◽

Vol 9 (7) ◽

pp. 847 ◽

Cited By ~ 1

Author(s):

Henryk Zieliński ◽

Joanna Honke ◽

Joanna Topolska ◽

Natalia Bączek ◽

Mariusz Konrad Piskuła ◽

...

Keyword(s):

Phenolic Acids ◽

Inhibitory Activity ◽

In Vitro Digestion ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Ace Inhibitory Activity ◽

Baking Process ◽

Before And After ◽

Ace Inhibitory

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non-fermented flour. The baking process significantly reduced the ACE inhibitory activity of biscuits obtained from fermented flours, whereas digestion significantly increased these properties. In non-fermented and fermented flours and buckwheat biscuits before and after in vitro digestion samples, ten phenolic acids and eight flavonoids were found. Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC50) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity. In the digested biscuits, the input to ACE inhibitory activity was provided by p-coumaric, sinapic, syringic, vanillic, and protocatechuic acids as well as by kaempherol, quercetin, apigenin, and orientin. Therefore, it can be concluded that cumulative action of those phenolic acids and flavonoids released after digestion is responsible, in part, for the bioaccessible ACE inhibitory activity of buckwheat biscuits.

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ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY ACTIVITY, TOTAL PHENOLIC AND FLAVONOID CONTENT OF EXTRACT AND FRACTION OF JAM FRUIT LEAVES (MUNTINGIA CALABURA L.)

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2017.v10s5.23123 ◽

2017 ◽

Vol 10 (17) ◽

pp. 166

Author(s):

Eka Lasboi ◽

Rissyelly Rissyelly ◽

Katrin Katrin

Keyword(s):

Ethyl Acetate ◽

Inhibitory Activity ◽

Phenolic Content ◽

Ethyl Acetate Fraction ◽

Hypotensive Effect ◽

Total Phenolic ◽

Angiotensin I ◽

Ace Inhibitory Activity ◽

Angiotensin I Converting Enzyme ◽

Ace Inhibitory

Objective: Hypertension is one of the most common chronic diseases. Inhibitory activity of angiotensin I-converting enzyme (ACE) is effective on giving hypotensive effect. Jamfruit leaf (Muntingia calabura L.) was reported to have an excellent hypotensive effect. This research was aimed to test in the manner of in vitro the inhibitory activity of ACE.Methods: This research used ACE kit-WST, total phenolic content, and total flavonoid from jam fruit leaf ethanol extract, hexane, ethyl acetate, and butanol fraction.Results: The result showed that Jamfruit leaf extract had ACE inhibitory activity and the most active fraction was ethyl acetate fraction. Inhibitory concentration 50% value of the most active fraction, ethyl acetate fraction was 0.63 μg/mL. Ethyl acetate fraction also provides most flavonoid and phenolic content with a value of 10.91 mg/g extract quercetin equivalent and 74.90 mg/g extract gallic acid equivalent.Conclusions: Ethyl acetate fraction of jam fruit leaf had most flavonoid, phenolic compound, and ACE inhibitory activity.

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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2020-0019 ◽

2020 ◽

Vol 24 (2) ◽

pp. 205-214

Author(s):

Małgorzata Wronkowska ◽

Joanna Honke ◽

Henryk Zieliński ◽

Wiesław Wiczkowski

Keyword(s):

Phenolic Compounds ◽

Angiotensin Converting Enzyme ◽

Inhibitory Activity ◽

Total Phenolic ◽

Converting Enzyme ◽

Total Phenolic Compounds ◽

Ace Inhibitory Activity ◽

Before And After ◽

Ace Inhibitory ◽

Buckwheat Flour

AbstractThe bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.

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Evaluation of reproducibility methods for total phenolic and flavonoid content in skin and flesh of potato (Solanum tuberosum)

Research on Crops ◽

10.31830/2348-7542.2020.082 ◽

2020 ◽

Vol 21 (3) ◽

Keyword(s):

Solanum Tuberosum ◽

Total Phenolic ◽

Flavonoid Content ◽

Phenolic And Flavonoid

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Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Elk (Cervus elaphus) Velvet Antler

Preventive Nutrition and Food Science ◽

10.3746/jfn.2005.10.3.239 ◽

2005 ◽

Vol 10 (3) ◽

pp. 239-243 ◽

Cited By ~ 3

Author(s):

Rohan Karawita ◽

Pyo-Jam park ◽

Nalin Siriwardhana ◽

Byong-Tae Jeon ◽

Sang-Ho Moon ◽

...

Keyword(s):

Cervus Elaphus ◽

Inhibitory Activity ◽

Converting Enzyme ◽

Angiotensin I ◽

Ace Inhibitory Activity ◽

Angiotensin I Converting Enzyme ◽

Velvet Antler ◽

Ace Inhibitory

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Determination of antioxidant activity and phenolic compounds for basic standardization of Turkish propolis

Applied Biological Chemistry ◽

10.1186/s13765-021-00608-3 ◽

2021 ◽

Vol 64 (1) ◽

Author(s):

Aslı Özkök ◽

Merve Keskin ◽

Aslı Elif Tanuğur Samancı ◽

Elif Yorulmaz Önder ◽

Çiğdem Takma

Keyword(s):

Antioxidant Capacity ◽

Caffeic Acid ◽

Caffeic Acid Phenethyl Ester ◽

Total Phenolic ◽

Scaling Analysis ◽

Flavonoid Content ◽

Multidimensional Scaling Analysis ◽

Flavonoid Quercetin ◽

Phenolic And Flavonoid

AbstractThis study aimed to determine the standard amount of antioxidant content and compounds of the propolis for the standardization of propolis. For this purpose, the total flavonoids, total phenolic, CUPRAC antioxidant capacity content and the diversity of phenolic and flavonoid components of these propolis samples were found by HPLC determined at the 23 propolis samples which were collected different regions of Turkey. Beside that, the similarities and differences of these 23 provinces to each other according to their antioxidant capacities were investigated by multidimensional scaling analysis. The total flavonoid content in the propolis samples were determined between 21.28 and 152.56 mg CE/g. The total phenolic content in the propolis samples was found between 34.53 mg and 259.4 mg GAE/g. CUPRAC antioxidant capacity of the propolis samples and antioxidant range was found from 95.35 to 710.43 mg TE/g. Also, 4 flavonoid [Quercetin (min.1.12–max.4.14 mg/g), Galangin (min.0.72–max.40.79 mg/g), Apigenin (min.1.07–max.17.35 mg/g), Pinocembrin (min.1.32–max.39.92 mg/g] and 6 phenolic acid [Caffeic acid (min.1.20–max.7.6 mg/g), p-Coumaric acid (min.1.26–max.4.47 mg/g), trans-Ferulic acid (min.1.28–max.4.92 mg/g), Protocatechuic acid (1.78 mg/g), trans-Cinnamic acid (min.1.05–max.3.83 mg/g), Caffeic Acid Phenethyl Ester (CAPE) (min.1.41–max.30.15 mg/g)] components were detected as mg/g, in different ratios in propolis samples collected from different regions. The feature of this study, so far, is to have the maximum number of samples representing the Turkish propolis, and so is thought to help to national and international propolis standard workings.

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