scholarly journals Antioxidant and Glucose Lowering Effects of Hydroethanolic Extract of Baillonella toxisperma Pulp

2020 ◽  
Vol 9 (2) ◽  
pp. 20
Author(s):  
Takuisssu Nguemto Guy Roussel ◽  
Ngondi Judith Laure ◽  
Oben Julius Enyong
Keyword(s):  
Binding Capacity ◽  
Glucose Absorption ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Glucose Lowering ◽  
Glucose Binding ◽  
Cell Assays ◽  
Binding Percentage ◽  
Hydroethanolic Extract ◽  
And Oxidative Stress

Hyperglycemia and oxidative stress play an important role in the pathogenesis of diabetes. Their management is a key point in the prevention and treatment of this disease which is a potential cause of mortality in the world. We evaluated the antioxidant and glucose lowering effects of hydroethanolic extract of Baillonella toxisperma pulp. The total polyphenol and flavonoid contents were determined and the antioxidant activity was evaluated by 3 mechanisms: scavenging by DPPH•, ABTS• and NO• radicals; reducing property by MoO42+ and Fe3+ reduction; metal chelation by Cu2+ and Fe2+. Glucose adsorption capacity was evaluated followed by the capacity to promote insulino-sensitivity through glucose uptake by yeast and muscle cell assays. The hydroethanolic extract of B. toxisperma pulp possessed high total polyphenols and flavonoids; 459.55 µg Equivalent Gallic Acid/mg and 252.15 µg of Equivalent Catechin /mg respectively. This showed their ability to scavenge DPPH•, ABTS• and NO• radicals with SC50 of 3.49, 3.24 and 4.28 mg/ml respectively. The extract also reduced MoO42+ and Fe3+ and chelated Cu2+ through inhibiting their capacity to induce hemolysis with the IC50 of 3.49 mg/ml. The extract showed a high glucose binding capacity with a glucose binding percentage rise of 60 %. It increased yeast cell absorption of glucose with the increasing percentage varying from 42.97 to 56.62 %. In the muscle cells, after 30 min of administration of the extract, we also noted an increased glucose absorption with the percentage glucose reducing to 22 %. We demonstrated that hydroethanolic extract of B. toxisperma pulp possess antiradical, reducing, metal chelating, glucose binding and insulino-sensitivity promoting properties. These mechanisms imply that B. toxisperma pulp is both a good antioxidant and an antihyperglycemiant, thus a potential agent in the management of diabetes and its complications.

Effect of Vernonia cognata on oxidative damage induced by ethanol in rats

2010 ◽  
Vol 30 (7) ◽  
pp. 675-684 ◽  
Author(s):  
CS Mota ◽  
RB Freitas ◽  
ML Athayde ◽  
AA Boligon ◽  
PR Augusti ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
High Performance ◽  
Tissue Injury ◽  
Antioxidant Effect ◽  
Gastric Tissue ◽  
Thiol Groups ◽  
Protein Thiol ◽  
Stress Markers ◽  
Hydroethanolic Extract ◽  
And Oxidative Stress

Free radicals production and oxidative stress play a central role in injuries caused by ethanol (EtOH) on gastric mucosal. Thus, strategies to counteract EtOH toxicity are highly desirable. This study was aimed at evaluating whether Vernonia cognata extract would reduce EtOH effects in rats. Rats received Vernonia cognata extract (0, 1 and 2 g/kg bw, by gavage) 1 hour after EtOH had been administered (0 or 70%, 0.5 mL/100 g bw, by gavage) and were killed 1 hour after Vernonia cognata extract administration. The stomach was removed for macroscopic and histopathological evaluation, as well as, oxidative stress markers such as lipoperoxidation (LPO) and non-protein thiol groups (NPSH) levels and catalase (CAT) activity. EtOH acute exposure increased LPO and decreased NPSH levels and CAT activity along with macroscopic and microscopic lesions in gastric tissue, confirming the involvement of oxidative stress in EtOH toxicity. Vernonia cognata extract attenuated oxidative and histopathological features induced by EtOH at all evaluated doses. Moreover, both studied doses of Vernonia cognata extract caused an increase in NPSH levels per se. However, only the dose of 2 g/kg reverted all macroscopic changes caused by EtOH toxicity. The protective effect of the extract could be attributed to antioxidant molecules present in the extract, such as flavonoids and phenolic acids, which were quantified by high performance liquid chromatography (HPLC). Thus, an antioxidant effect of the extract leads to a protection on gastric tissue. Our results indicate that Vernonia cognata hydroethanolic extract could have a beneficial role against EtOH toxicity by preventing oxidative stress and gastric tissue injury.

scholarly journals Phenolic and Mineral Characteristics of Seed Coats and Kernels from 24 Species from Raipur Area, India

2019 ◽  
pp. 1-13
Author(s):  
Pravin Kumar Sahu ◽  
Suryakant Chakradhari ◽  
Manas Kanti Deb ◽  
Khageshwar S. Patel ◽  
Erick K. Towett ◽  
...  
Keyword(s):  
Seed Mass ◽  
Physicochemical Characteristics ◽  
Total Polyphenols ◽  
Mineral Contents ◽  
Total Polyphenol ◽  
Nutrient Sources ◽  
Mineral Characteristics ◽  
Food Applications ◽  
Micro Elements ◽  
Seed Coats

Aims: The objective of the present work is the investigation of the physicochemical characteristics of seed coats and kernels from 24 species with medicinal and food applications. Methodology: Seeds from 24 species (2 herbs, 11 vines and 11 trees), belonging to 13 families, were sampled in Raipur (India) in 2017. The collected seeds were dried and weighed, after which seed coats were manually peeled and separately weighed. Phenolic and mineral contents in the seed coats and kernels were analyzed by spectrophotometric and X-ray fluorescence (XRF) techniques, respectively. Results: The seed coat fraction represented from 12% to 95% of the seed mass, depending on the species. The concentrations of total polyphenols, flavonoids and minerals in the seed coats varied from 1800 to 32300 mg/kg, from 1200 to 26900 mg/kg, and from 5876 to 36499 mg/kg, respectively. In the seed kernels, TPh, Fla and minerals ranged from 780 to 31760 mg/kg, from 300 to 12020 mg/kg, and from 12595 to 40810 mg/kg, respectively. P, S, K, Mg, Ca and Fe were found to be the main macro- and micro-elements. Seed coats from Loganiaceae, Phyllanthaceae, Lauraceae and Rutaceae families featured the highest total polyphenol contents, and those from Lauraceae and Rutaceae families showed the highest flavonoid concentrations. The highest total mineral contents corresponded to seed coats from Lauraceae, Rutaceae and Euphorbiaceae families. Conclusion: Indian-laurel and curry tree stand out as promising phytochemical and nutrient sources.

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

2013 ◽  
Vol 30 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Renata Kazimierczak ◽  
Ewelina Hallmann ◽  
Anna Rusaczonek ◽  
Ewa Rembiałkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
High Performance ◽  
Production Systems ◽  
Organic Production ◽  
Appreciable Effect ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Tea Infusions ◽  
Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

scholarly journals Protective effect of a hydroethanolic extract from Bowdichia virgilioides on muscular damage and oxidative stress caused by strenuous resistance training in rats

2014 ◽  
Vol 11 (1) ◽  
Author(s):  
Jymmys Lopes dos Santos ◽  
Rafaela Eugênia Arce Dantas ◽  
Clésio Andrade Lima ◽  
Silvan Silva de Araújo ◽  
Elis Cristiane Valença de Almeida ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Resistance Training ◽  
Protective Effect ◽  
Hydroethanolic Extract ◽  
Muscular Damage ◽  
And Oxidative Stress

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

2018 ◽  
Vol 75 (2) ◽  
pp. 180
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Constantin BELE ◽  
Cristina TUDOR ◽  
Adela PINTEA
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Chlorophyll Concentration ◽  
Average Concentration ◽  
Total Carotenoid ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Carotenoid Concentration ◽  
Β Carotene ◽  
Aromatic Herbs

The chlorophylls, carotenoids, total polyphenols contents and antioxidant activity in fresh and stored Parsley, celery and dill leaves were comparatively determined by spectrophotometric and high performance liquid chromatography (HPLC) methods. Results indicated that freezing does not induce significant changes in chlorophyll concentration. Drying induces significant decreases, varying according to the analyzed plant; parsley (60%), followed by dill (56.4%) and celery (45.3%). The carotenoids identified in all plants were lutein, b-carotene and cis-β-carotene. Fresh parsley leaves showed the highest total carotenoid concentration (21.64 mg/100g FW), followed by celery (15.41 mg/100g FW) and dill (14.95 mg/100g FW). Total polyphenols had an average concentration of 2.15 mg/g FW in parsley; 2.7 mg/g FW in dill and almost the double, 4.13 mg/g FW in celery. Drying of leaves induced a decrease with approximately 50% of the total polyphenol concentration, while freezing, did not significantly affect it. The highest antioxidant activity was observed in the dill, followed by parsley and celery. In both types of methods (freezing and drying in the oven), decreases in antioxidant activity were observed.

scholarly journals Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed (Corylus avellana L.) Depending on Variety and Harvest Date

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 43 ◽  
Author(s):  
Karolina Pycia ◽  
Ireneusz Kapusta ◽  
Grażyna Jaworska
Keyword(s):  
Antioxidant Properties ◽  
Fat Content ◽  
Hplc Method ◽  
Harvest Date ◽  
Antioxidant Potential ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ms Analysis ◽  
Total Fat ◽  
Corylus Avellana L

The aim of the study was to evaluate the influence of variety and the date of harvest of hazelnut seeds on their antioxidant potential and the profile and content of polyphenols and tocopherols. The research material included the hazelnut seeds of six varieties, harvested from July to September at equal 30-day intervals. Hazelnuts were analyzed for total fat content and antioxidant properties, whereby UPLC-PDA-ESI-MS analysis was used to determine the profile and content of polyphenols, and the HPLC method to determine the content of tocopherols. It was found that the content of fat and tocopherols in nuts increased with the ripening of the nuts. The highest fat content was found in walnut seeds of the Kataloński variety (September) and tocopherols in walnut seeds of the Olbrzym z Halle variety (177.67 mg/kg d.m.). In turn, antioxidant properties and total polyphenols content decreased with the later harvest date. The strongest antioxidant potential was found in the case of Cosford nuts harvested in July (66.93 mmol TE/100 g d.m.). These nuts were also characterized by the highest total polyphenol content (1704.9 mg/100 g d.m.). UPLC-MS analysis allowed the identification of 15 polyphenolic compounds such as phenolic acids, catechins and ellagic acid hexoside in nut seeds.

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Koan Sik Woo ◽  
Hyun-Joo Kim ◽  
Ji Hae Lee ◽  
Byong Won Lee ◽  
Yu Young Lee ◽  
...  
Keyword(s):  
Water Solubility ◽  
Antioxidant Activities ◽  
Binding Capacity ◽  
Radical Scavenging ◽  
Hydroxycinnamic Acid ◽  
Plain Water ◽  
Adzuki Bean ◽  
Total Polyphenol ◽  
Water Binding ◽  
Cooked Rice

This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.

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