scholarly journals Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

2018 ◽  
Vol 7 (4) ◽  
pp. 43 ◽  
Author(s):  
Luigi Castaldo ◽  
Giulia Graziani ◽  
Anna Gaspari ◽  
Luana Izzo ◽  
Carlos Luz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Chemical Components ◽  
Total Dietary Fiber ◽  
Coffee Husk ◽  
Minimum Fungicidal Concentration ◽  
Trolox Equivalent ◽  
Polyphenol Profile

Coffee husk is a fibrous mucilaginous material representing the major residues from the handling and processing of coffee. Currently, coffee husk is discarded which contributes to environmental pollution. Dry and semi-dry coffee husk were extracted by hot infusion and the polyphenol profile was studied by UHPLC and Q-Orbitrap mass spectrometry. Free radical scavenging activity in the infusion was between 26.61 at 31.33 mmol Trolox equivalent antioxidant capacity (TEAC)/kg, as measured by the assay with ABTS and DPPH radical. The results indicated that coffee husk contained 367.45 and 396.04 g/kg of total dietary fiber in dry and semi-dry sample, respectively. While the infusions contain exclusively soluble dietary fiber 0.64 and 0.98 g/L. The methanol extracts of coffee husk presented antimicrobial activity of P. camemberti, P. expansum and P. roqueforti, A. flavus and A. niger, many of their mycotoxins producers. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for the Penicilliums strains ranged from 6.3 to 50 g/L, whereas on the Aspergillus strains the data detected ranged from 25 to 50 g/L, respectively. This study indicates the possible exploiting of this coffee by-product as potential natural health promoting and preservative ingredient.

scholarly journals Naphtho-Gamma-Pyrones Produced by Aspergillus tubingensis G131: New Source of Natural Nontoxic Antioxidants

Biomolecules ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 29 ◽  
Author(s):  
Quentin Carboué ◽  
Marc Maresca ◽  
Gaëtan Herbette ◽  
Sevastianos Roussos ◽  
Rayhane Hamrouni ◽  
...  
Keyword(s):  
Cell Death ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Aspergillus Tubingensis ◽  
Toxigenic Strain ◽  
Abts Assay ◽  
Trolox Equivalent ◽  
Cancerous Cells

Seven naphtho-gamma-pyrones (NγPs), including asperpyrone E, aurasperone A, dianhydroaurasperone C, fonsecin, fonsecinone A, fonsecin B, and ustilaginoidin A, were isolated from Aspergillus tubingensis G131, a non-toxigenic strain. The radical scavenging activity of these NγPs was evaluated using ABTS assay. The Trolox equivalent antioxidant capacity on the seven isolated NγPs ranged from 2.4 to 14.6 μmol L−1. The toxicity and ability of the NγPs to prevent H2O2-mediated cell death were evaluated using normal/not cancerous cells (CHO cells). This cell-based assay showed that NγPs: (1) Are not toxic or weakly toxic towards cells and (2) are able to protect cells from oxidant injuries with an IC50 on H2O2-mediated cell death ranging from 2.25 to 1800 μmol mL−1. Our data show that A. tubingensis G131 strain is able to produce various NγPs possessing strong antioxidant activities and low toxicities, making this strain a good candidate for antioxidant applications in food and cosmetic industries.

scholarly journals Protein Bread Fortification with Cumin and Caraway Seeds and by-Products Flour

2018 ◽  
Author(s):  
Bouchra Sayed Ahmad ◽  
Thierry Talou ◽  
Evita Straumite ◽  
Martins Sabovics ◽  
Zanda Kruma ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Nutritional Values ◽  
Phenolic Contents ◽  
Trolox Equivalent ◽  
Sensory Color ◽  
By Products

This study investigated the effect of protein bread fortification with 2, 4 and 6% of cumin (Cuminum cyminum) and caraway (Carum carvi) whole seeds and by-products flour, respectively. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties as well as their nutritional values. Total phenolic contents and Trolox equivalent antioxidant capacity were also analyzed. Results indicated that bread fortification shows significant effects on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that addition of cumin and caraway seeds and by-products flour can improve the antioxidant potential and overall quality of protein bread.

scholarly journals Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3278 ◽  
Author(s):  
Andrea Nemes ◽  
Erzsébet Szőllősi ◽  
László Stündl ◽  
Attila Biró ◽  
Judit Homoki ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sour Cherry ◽  
Fresh Fruit ◽  
Water Soluble ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Trolox Equivalent

Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100–300 mg in 100 g fresh fruit) and melatonin (0.15 mg in 100 g fresh fruit), but other flavonoid derivatives also can be isolated by aqueous alcoholic extraction. We have developed a new process for extracting non-extractable procyanidines bound to the membrane, proteins, and fibers. These compounds were seperated with UHPLC-MS methods, and the structure of individual components were identified on the basis of their mass fragmentation spectra. The antioxidant capacity of soluble and non-soluble antioxidants were measured with ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), trolox equivalent antioxidant capacity (TEAC) assays, and compared to the new measurement methods of water-soluble antioxidant capacity (ACW), lipid-soluble antioxidant capacity (ACL). Furthermore, total phenolic content (TPC) and total procyanidin content (PAC) were determinated. As a result of our investigation, we found that the solvent combination, where in the first step is water–ethanol (1:1), then 100% ethanol were suitable for the extraction of the extractable antioxidants. However, the chemiluminescence method that is based on the elimination of the superoxide radical is more accurate than other colorimetric methods which measure antioxidant capacity.

scholarly journals Phytochemical characterization of phenolics by LC-MS/MS and biological evaluation of Ajuga orientalis from Turkey

2015 ◽  
Vol 10 (3) ◽  
pp. 639 ◽  
Author(s):  
Fatih Göger ◽  
Yavuz Bülent Köse ◽  
Gamze Göger ◽  
Fatih Demirci
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biological Evaluation ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Bacterial Strains ◽  
Trolox Equivalent ◽  
Anticandidal Activity ◽  
Antioxidant And Antimicrobial Activity ◽  
Mic Value

<p class="Abstract">The aim of this study was to reveal the phytochemical constituents, antioxidant and antimicrobial activity of <em>Ajuga orientalis</em>. According to the antimicrobial results, the methanol extract of<em> A. orientalis</em> showed a MIC value of 312.5 µg/mL against the tested pathogenic bacterial strains. Anticandidal activity of extract was found as 156.3 µg/mL both against <em>Candida albicans</em> and <em>C. parapsilosis</em> strains. Whereas the extract was more effective against <em>C. tropicalis</em> with the MIC value of 78.1 µg/mL. The<em> in vitro</em> DPPH radical scavenging activity of the extract was determined as IC<sub>50</sub>=0.4 ± 0.02 mg/mL whereas the standard BHT IC<sub>50</sub> was 0.01 ± 0.00 mg/mL. Trolox Equivalent Antioxidant Capacity (TEAC) of extract was determined 1.3 mM TEAC, while BHT, 1.9 mM TEAC.</p><p> </p>

scholarly journals Development of a new measurement method to determine plant antioxidant status

2015 ◽  
pp. 105-112
Author(s):  
Andrea Nemes ◽  
Éva Stefanovitsné Bányi ◽  
Judit Remenyik
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sour Cherry ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Reducing Ability ◽  
Trolox Equivalent ◽  
Tart Cherries ◽  
Antioxidant Effects ◽  
Soft Fruits

  The antioxidant capacity of 12 cultivar that were harvested in 2014, were determined by FRAP (Ferric Reducing Ability of Plasma), DPPH (1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity) TEAC (Trolox Equivalent Antioxidant Capacity) and photochemiluminescence method. In sour cherry, the most antioxidant effects of natural bioactive compounds are anthocyanins. Our results show that the photochemiluminescence method is the most suitable to determine the antioxidant capacity of red soft fruits and tart cherries

scholarly journals Magnetite nanoparticles−based hydroxyl radical scavenging activity assay of antioxidants using N, N-dimethyl-p-phenylenediamine probe

2020 ◽  
Vol 44 (5) ◽  
pp. 1366-1375
Author(s):  
Ziya CAN ◽  
Büşra KESKİN ◽  
Ayşem ARDA ◽  
Erol ERÇAĞ ◽  
Mustafa Reşat APAK
Keyword(s):  
Magnetite Nanoparticles ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Rank Correlation ◽  
Ternary Mixtures ◽  
Cellular Damage ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Spearman’S Rank Correlation ◽  
Spearman’S Rank Correlation Coefficient ◽  
Trolox Equivalent

Excessive amounts of reactive oxygen species (ROS), unless counterbalanced by antioxidants, can cause cellular damage under oxidative stress conditions; therefore, antioxidative defenses against ROS must be measured. With the development of nanotechnology, nanoparticles have found numerous applications in science, health, and industries. Magnetite nanoparticles (Fe3O4:MNPs) have attracted attention because of their peroxidase-like activity. In this study, hydroxyl radicals (•OH) generated by MNPs-catalyzed degradation of H2O2 converted the N,N-dimethyl-p-phenylenediamine (DMPD) probe into its colored DMPD•+ radical cation, which gave an absorbance maximum at λ = 553 nm. In the presence of antioxidants, •OH was partly scavenged by antioxidants and produced less DMPD•+, causing a decrease in the 553 nm-absorbance. Antioxidant concentrations were calculated with the aid of absorbance differences between the reference and sample solutions. The linear working ranges and trolox equivalent antioxidant capacity coefficients of different classes of antioxidants were determined by applying the developed method. In addition, binary and ternary mixtures of antioxidants were tested to observe the additivity of absorbances of mixture constituents. The method was applied to real samples such as orange juice and green tea. Student t-test, F tests, and the Spearman’s rank correlation coefficient were used for statistical comparisons.

scholarly journals Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4132
Author(s):  
Maritza Alonzo-Macías ◽  
Anaberta Cardador-Martínez ◽  
Colette Besombes ◽  
Karim Allaf ◽  
Viridiana Tejada-Ortigoza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Content ◽  
Trolox Equivalent ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.

scholarly journals Monitoring lipid oxidation events at frying temperatures through radical scavenging assays

2007 ◽  
Vol 13 (3) ◽  
pp. 163-166 ◽  
Author(s):  
Nickolaos Chantzos ◽  
Constantinos Georgiou
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Scavenging Activity ◽  
Olive Pomace ◽  
Dpph Assay ◽  
Total Oxidation ◽  
Alternative Approach ◽  
Trolox Equivalent ◽  
Activity Decrease

This communication proposes an alternative approach for monitoring oils during thermal stress at frying temperatures through radical scavenging assays. Oxidation events for extra virgin olive, pomace, sesame, sunflower, soybean, corn and of a commercial blend of oils are followed through the DPPH assay during heating at 100, 150 and 190?C. Radical scavenging activity decrease expressed as trolox equivalent antioxidant capacity (?TEAC, mmol trolox kg-1 oil) is found to be linearly related to increases in total oxidation (?TOTOX) values. This relationship is valid down to a certain - ?TEAC value cutoff that is different for different oils. Considerable consumption of antioxidants demonstrated by high -?TEAC values renders the linear relationship invalid indicating that antioxidants cannot control late events of oxidative damage. Radical scavenging activity is found to increase upon sesame oil heating in contrast to all other oils. It is postulated that sesamolin, a phenolic antioxidant, decomposes during heating to the more potent antioxidant sesamol accounting for the increase of radical scavenging activity upon heating. This paper demonstrates prospects of radical scavenging activity assays as a tool for monitoring oxidation events during frying and warrants further research and evaluation.

scholarly journals Seasonal Variability of the Biochemical Composition and Antioxidant Properties of Fucus spiralis at Two Azorean Islands

Marine Drugs ◽  
2018 ◽  
Vol 16 (8) ◽  
pp. 248 ◽  
Author(s):  
Lisete Paiva ◽  
Elisabete Lima ◽  
Ana Neto ◽  
José Baptista
Keyword(s):  
Dietary Fiber ◽  
Biochemical Composition ◽  
Methanol Extract ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Dietary Fiber ◽  
Antioxidant Power ◽  
Insoluble Dietary Fiber ◽  
Fucus Spiralis

This study evaluates, for the first time, the seasonal (winter and summer) and geographical (São Miguel–SMG and Santa Maria–SMA Islands) variability of Fucus spiralis (Fs) biochemical composition (dry weight basis) and antioxidant properties. Protein and carbohydrates presented higher values in Fs-SMGwinter, lipids, total dietary fiber, and energy value in Fs-SMAsummer, and ash and soluble dietary fiber/insoluble dietary fiber ratio in Fs-SMAwinter. The fatty acid (FA) profiles showed a lower SFA in Fs-SMGsummer, whereas MUFA and PUFA presented higher values in Fs-SMGsummer and Fs-SMGwinter, respectively. Excellent dietary ratios of n6/n3 PUFA and hypocholesterolemic/hypercholesterolemic FA were found, with lower values in Fs-SMAwinter and higher in Fs-SMGsummer, respectively. The highest total phenolics was found in Fs-SMAsummer acetone:water extract and total flavonoids showed the higher value in Fs-SMGwinter methanol extract. The best free radical-scavenging activity was observed in the Fs-SMAwinter methanol (EC50 = 0.045 mg/mL) and acetone:water (EC50 = 0.059 mg/mL) extracts. The ferric-reducing antioxidant power showed the best results in Fs-SMAwinter methanol extract (EC50 = 0.016 mg/mL) and Fs-SMAsummer acetone:water extract (EC50 = 0.017 mg/mL). The best ferrous ion-chelating activity was found in Fs-SMGwinter acetone:water extract. Overall, results revealed that F. spiralis nutritional and functional bioactivity values have geographical and seasonal variations and that its regular consumption may add benefits to human health.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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