scholarly journals Antioxidative and Antihypertensive Activities of Selected Malaysian ulam (salad), Vegetables and Herbs

2018 ◽  
Vol 7 (3) ◽  
pp. 27
Author(s):  
Norhayati Mustafa Khalid ◽  
Abdul Salam Babji
Keyword(s):  
Radical Cation ◽  
Inhibitory Activity ◽  
Radical Scavenging ◽  
Antihypertensive Agents ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Ace Inhibitory Activity ◽  
Antioxidant Power ◽  
Salad Vegetables ◽  
Ace Inhibitory

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. 

scholarly journals Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion

2018 ◽  
Vol 5 (7) ◽  
pp. 180276 ◽  
Author(s):  
Le Wang ◽  
Xiang Li ◽  
Yingnan Li ◽  
Wenying Liu ◽  
Xiaoyun Jia ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Scavenging Activity ◽  
Angiotensin I ◽  
Gastrointestinal Digestion ◽  
Ace Inhibitory Activity ◽  
Angiotensin I Converting Enzyme ◽  
Before And After ◽  
Inhibitory Activities ◽  
Ace Inhibitory ◽  
Significant Increment

Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.

scholarly journals Antioxidant and beta-Galactosidase Inhibitory Studies of Methanolic Extract of Juniperus Phoenicea and Calicotome Villosa from Jordan

2021 ◽  
Author(s):  
Ahmed Al-Mustafa ◽  
Mohammad Al-Tawarah ◽  
Mohammed Sharif Al-Sheraideh ◽  
Fatima Attia Al-Zahrany
Keyword(s):  
Thermodynamic Parameters ◽  
Thermal Inactivation ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Dry Extract ◽  
Phenolic Contents ◽  
Juniperus Phoenicea

Abstract Background: We investigated Juniperus Phoenicea (J. Phoenicea) and Calicotome Villosa (C. Villosa) from Jordan for phenolic contents, antioxidant, anti β-Galactosidase activities, in an attempt to rationalize its use in lactose metabolism disorders. The kinetic parameters of leave extracts, galactose, glucose, fructose and acarbose were evaluated. Also, the thermodynamic parameters of the enzyme thermal inactivation were determined. Methods: JP and cv crude methanolic extracts were evaluated for 1,1-diphenyl,2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP). Further, β-Galactosidase inhibitory activities were performed using O-nitrophenyl-beta-D-galactopyranoside as substrate. Moreover, total phenolic contents, flavonoids and flavonols of plants extracts were determined and expressed in mg of gallic acid equivalent (mg GAE/g dry extract) or rutin equivalent per gram of dry extract (mg RE/g dry extract).Results: Phytochemical screening of the crude extract of J. Phoenicea and C. Villosa leaves contained phenols, alkaloids, flavonoids, terpenoids, anthraquinones and glycosides. J. Phoenicea exhibited high flavonoids and flavonols contents than C. Villosa but both J. Phoenicea and C. Villosa contained high phenolic and showed concentration dependent DPPH scavenging activity, with J. Phoenicea (IC50 =11.1 μg/ml), C. Villosa (IC50 =15.6 μg/ml), respectively. According to FRAP assay, the antioxidant power activity of plants extracts was concentrations dependent. The β-galactosidase % inhibition was increased as the concentration of of J. phoenicea, C. villosa and rutin increased. The mode of inhibition of β-galactosidase by J. phoenicea (IC50= 65 µg/ml) and C. villosa (IC50= 700 µg/ml) extracts was non-competitive and mixed-inhibition, respectively. Also, rutin was affected in a competitive (IC50 = 75 µg/ml) inhibition. β-galactosidase half-life was 108 min at 55°C, thermodynamic parameters revealed an activation energy of 208.88 kJ mol-1 and the inactivation kinetic follows a first-order reaction with k-values ranges between 0.0862 and 0.0023 min-1. The enzyme showing a decreasing trend of enthalpy of denaturation (∆H°) as temperature increase but value of free energy of thermal denaturation (∆G°) for β-galactosidase was decreased with increasing in temperature. The calculated entropy of inactivation (∆S°) at each temperature showed positive values, which means there are no significant processes of aggregation.Conclusions: J.phoenicea and C.villosa have inhibiting effect on β-galactosidase activity. Thermodynamic approach shows an enzyme stable and suggests that inactivation mechanism is based on molecular structural changes.

scholarly journals Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Plants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 96 ◽  
Author(s):  
Sushant Aryal ◽  
Manoj Kumar Baniya ◽  
Krisha Danekhu ◽  
Puspa Kunwar ◽  
Roshani Gurung ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Colorimetric Method ◽  
Radical Scavenging ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Wild Vegetables ◽  
Ic50 Value

Eight selected wild vegetables from Nepal (Alternanthera sessilis, Basella alba, Cassia tora, Digera muricata, Ipomoea aquatica, Leucas cephalotes, Portulaca oleracea and Solanum nigrum) were investigated for their antioxidative potential using 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging, hydrogen peroxide (H2O2), ferric reducing antioxidant power (FRAP), and ferric thiocyanate (FTC) methods. Among the selected plant extracts C. tora displayed the highest DPPH radical scavenging activity with an IC50 value 9.898 μg/mL, whereas A. sessilis had the maximum H2O2 scavenging activity with an IC50 value 16.25 μg/mL—very close to that of ascorbic acid (16.26 μg/mL). C. tora showed the highest absorbance in the FRAP assay and the lowest lipid peroxidation in the FTC assay. A methanol extract of A. sessilis resulted in the greatest phenolic content (292.65 ± 0.42 mg gallic acid equivalent (GAE)/g) measured by the Folin–Ciocalteu reagent method, while the smallest content was recorded for B. alba (72.66 ± 0.46 GAE/g). The greatest flavonoid content was observed with extracts of P. oleracea (39.38 ± 0.57 mg quercetin equivalents (QE)/g) as measured by an aluminium chloride colorimetric method, while the least was recorded for I. aquatica (6.61 ± 0.42 QE/g). There was a strong correlation between antioxidant activity with total phenolic (DPPH, R2 = 0.75; H2O2, R2 = 0.71) and total flavonoid content (DPPH, R2 = 0.84; H2O2, R2 = 0.66). This study demonstrates that these wild edible leafy plants could be a potential source of natural antioxidants.

scholarly journals In vitro assessment of the protection from oxidative stress by various fractions of Artemisia incisa Pamp.

2011 ◽  
Vol 76 (10) ◽  
pp. 1379-1386
Author(s):  
A Aziz-Ur-Rehman ◽  
Sehrish Gulzar ◽  
Muhammad Abbasi ◽  
Tayyaba Shahzadi ◽  
Tauheeda Riaz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Butylated Hydroxytoluene ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Aqueous Fraction ◽  
Antioxidant Power ◽  
Ic50 Value

The methanolic extract of Artemisia incisa Pamp. was dissolved in distilled water and successively partitioned with n-hexane, chloroform, ethyl acetate and n-butanol. The antioxidant potential of all these fractions and remaining aqueous fraction was evaluated by four methods, i.e., the scavenging activity of the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), the total antioxidant activity, the ferric reducing antioxidant power (FRAP) assay and the ferric thiocyanate assay. In addition, the total phenolics was determined. The obtained results revealed that among the studied fractions the ethyl acetate soluble fraction showed the most potent DPPH-radical scavenging activity with an IC50 value of 5.3 ? 0.71 ?g mL-1, which is even more effective than the standard antioxidant butylated hydroxytoluene (BHT) (IC50 value 0f 12.1? 0.92 ?g mL-1). The ethyl acetate fraction also showed the highest FRAP value (3677.13 ? 27.1 ?g TE mL-1), inhibition of lipid peroxidation (60.93 ? 0.84 % at 500 ?g mL-1) and total phenolic content (95.5 ? 0.05 ?g GAE g-1) as compared to other fractions. However, the remaining aqueous fraction was found to posses the highest antioxidant activity of all the fractions.

scholarly journals Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Sathsara T. Deyalage ◽  
Indira Wickramasinghe ◽  
Nimesha Amarasinghe ◽  
Gayan Thilakarathna
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Thermal Treatments ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Green Leafy Vegetables ◽  
Ferric Reducing Antioxidant Power

Green leafy vegetables (GLVs) are abundant in bioactive compounds and constitute a crucial part of a balanced diet. Sri Lankan green leafy vegetables which are edible and available for consumption have not been thoroughly investigated, whilst their consumption can deflate the risk of arising several degenerative diseases, such as cancer and cardiovascular diseases. The present study was aimed at evaluating the antioxidant capacities of the leafy vegetables, Gymnema lactiferum (Kurignan), Wattakaka volubilis (Aguna), and Argyreia populifolia (Girithilla), with different thermal treatments (70°C, 120°C, and 170°C) which are used in domestic cooking processes. Heat treatments significantly affect the antioxidant capacity and polyphenolic content of most vegetables analyzed, either increasing or decreasing the concentration of these compounds. In the presence of thermal treatments, Gymnema lactiferum (14.52-20.28 mg GAE/g DW) and Wattakaka volubilis (19.75-27.13 mg GAE/g DW) showed a significantly higher ( p < 0.05 ) total phenolic content. The temperature treatment did not alter the ABTS radical scavenging activity in Gymnema lactiferum. In contrast, an increment of ferric reducing antioxidant power (41.26-54.85 mg TE/g DW) and DPPH radical scavenging activity (0.11-0.26 mg TE/g DW) was observed. Wattakaka volubilis treated at 170°C appeared to have a significantly higher amount ( 104.93 ± 1.41   mg TE/g DW) of ferric reducing antioxidant power compared to its raw form. All cooking processes with their corresponding thermal treatments caused a significantly lower ( p < 0 ) amount of antioxidant capacity in Argyreia populifolia.

scholarly journals ACE Inhibitory Activity, Total Phenolic and Flavonoid Content of Pereskia saccharose Griseb. Leaves Extract

2017 ◽  
Vol 9 (2) ◽  
pp. 285-287 ◽  
Author(s):  
Sarlina Jihan Lusiyanti ◽  
Katrin K ◽  
Rissyelly R ◽  
Nuraini Puspitasari
Keyword(s):  
Inhibitory Activity ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Ace Inhibitory Activity ◽  
Phenolic And Flavonoid ◽  
Ace Inhibitory

scholarly journals Evaluation of Antidiabetic and Antioxidant Properties ofBrucea javanicaSeed

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Abdulwali Ablat ◽  
Jamaludin Mohamad ◽  
Khalijah Awang ◽  
Jamil A. Shilpi ◽  
Aditya Arya
Keyword(s):  
Antioxidant Activity ◽  
Inhibitory Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Oral Glucose ◽  
Scavenging Activity ◽  
Antioxidant Power ◽  
Nitric Oxide Radical

The ethanol extract ofB. javanicaseed was fractionated with solvents of different polarities and tested for antioxidant activities by several assays including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), ferrous ion chelating activity (FCA), and nitric oxide radical scavenging activity (NORSA) along with their polyphenolic contents. Antidiabetic activity was evaluated both in vitro and in vivo using a glycogen phosphorylaseα(GPα) inhibition assay and oral glucose tolerance test (OGTT) in nondiabetic rats. The ethyl acetate fraction (EAF), rich in tannin, exhibited the strongest antioxidant activities to DPPH, FRAP, and NORSA, except for FCA. The EAF also exerted a dose-depended inhibition of GPα(IC50= 0.75 mg/ml). Further evaluation of hypoglycemic effect on OGGT indicated that rats treated with EAF (125 mg/kg bw) showed a 39.91% decrease (P < 0.05) in blood glucose levels at 30 min, and continuous fall (P < 0.05) of 28.89% and 20.29% was observed in the following hours (60 and 90 min) compared to the normal control during OGTT. The EAF was applied to polyamide column chromatography, and the resulting tannin-free fraction was tested for both GPαinhibition and antioxidant (DPPH only) activity. The GPαinhibitory activity was retained, while antioxidant activity was lost (4.6-fold) after tannin removal. These results concluded that the GPαinhibitory activity initially detected was primarily due to the compounds other than tannins, whereas antioxidant activity was mainly due to the tannins.

Investigation of Active Components and Antioxidant Activities in Peel and Pulp Extracts of Citrus Reticulata Blanco cv. Suavissima Fruit

2011 ◽  
Vol 343-344 ◽  
pp. 1098-1102 ◽  
Author(s):  
Xiang Tao Chen ◽  
Dong Qing Jiang ◽  
Fang Fang Chen ◽  
Ke Yuan
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Citrus Reticulata ◽  
Scavenging Activity ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Citrus Reticulata Blanco

Citrus. reticulata Blanco cv. Suavissima friut has long been regarded as a food and medicinal plant. We investigated the antioxidant activity of the ethanol extract of peel and pulp part of fruit growned in Zhejiang Province, PR. China by several in-vitro systems of assay, namely DPPH radical-scavenging activity, ABTS.+ radical-scavenging activity, ferric reducing antioxidant power (FRAP) assay. Total phenolic content was measured by Folin-Ciocalteu reagent. The total flavonoids contents were measured using a modified colorimetric method.The extracts of different samples were found to have different levels of antioxidant activity in the systems tested. Ethanol extracts of the fruit showed stronger antioxidant activities compared with those of the commercial compound (Trolox). The results suggest that Citrus. reticulata Blanco cv. Suavissima friut can be a good source of natural antioxidant.

scholarly journals The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1457
Author(s):  
Leilei Zhang ◽  
Erika Martinelli ◽  
Biancamaria Senizza ◽  
Begoña Miras-Moreno ◽  
Evren Yildiztugay ◽  
...  
Keyword(s):  
Functional Traits ◽  
Inhibitory Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Stress Conditions ◽  
Future Application ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Antioxidant Power ◽  
The Impact

The quest for sustainable strategies aimed at increasing the bioactive properties of plant-based foods has grown quickly. In this work, we investigated the impact of exogenously applied phenolics, i.e., chlorogenic acid (CGA), hesperidin (HES), and their combinations (HES + CGA), on Lactuca sativa L. grown under normal- and mild-salinity conditions. To this aim, the phenolic profile, antioxidant properties, and enzyme inhibitory activity were determined. The untargeted metabolomics profiling revealed that lettuce treated with CGA under non-stressed conditions exhibited the highest total phenolic content (35.98 mg Eq./g). Lettuce samples grown under salt stress showed lower phenolic contents, except for lettuce treated with HES or HES + CGA, when comparing the same treatment between the two conditions. Furthermore, the antioxidant capacity was investigated through DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonate)), and FRAP (ferric reducing antioxidant power) assays, coupled with metal-chelating activity and phosphomolybdenum capacity. An exciting increase in radical scavenging capacity was observed in lettuce treated with exogenous phenolics, in both stress and non-stress conditions. The inhibitory activity of the samples was evaluated against target health-related enzymes, namely cholinesterases (acetylcholinesterase; AChE; butyryl cholinesterase; BChE), tyrosinase, α-amylase, and α-glucosidase. Lettuce treated with HES + CGA under non-stress conditions exhibited the strongest inhibition against AChE and BChE, while the same treatment under salinity conditions resulted in the highest inhibition capacity against α-amylase. Additionally, CGA under non-stress conditions exhibited the best inhibitory effect against tyrosinase. All the functional traits investigated were significantly modulated by exogenous phenolics, salinity, and their combination. In more detail, flavonoids, lignans, and stilbenes were the most affected phenolics, whereas glycosidase enzymes and tyrosinase activity were the most affected among enzyme assays. In conclusion, the exogenous application of phenolics to lettuce represents an effective and green strategy to effectively modulate the phenolic profile, antioxidant activity, and enzyme inhibitory effects in lettuce, deserving future application to produce functional plant-based foods in a sustainable way.

Sign in / Sign up

Export Citation Format

Share Document