Application of Electron Paramagnetic Resonance Spectroscopy for Investigating Antioxidant Activity of Selected Herbs

2015 ◽  
Vol 98 (4) ◽  
pp. 862-865 ◽  
Author(s):  
Mariola Bartoszek ◽  
Justyna Polak
Keyword(s):  
Antioxidant Activity ◽  
Electron Paramagnetic Resonance ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Paramagnetic Resonance ◽  
Electron Paramagnetic

Abstract Antioxidant properties of selected herbs were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical 1,1-diphenyl-2-picrylhydrazyl with antioxidants found in herbal samples. Moreover, the total phenolic content (TPC) was measured using UV-Vis spectroscopy. The values of trolox equivalent antioxidant capacity were in the range of 10.95 to 505.95 μmol Trolox/1 g of dry weight of sample. TPC values were in the range of 3.38 to 63.13 mg of gallic acid/1 g of dry weight. The results showed that all of the investigated herbs exhibit antioxidant properties. A positive and significant correlation between antioxidant activity and total phenolic content was observed. The studied herbs could be a good source of natural antioxidants.

scholarly journals Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil

2019 ◽  
Vol 3 (5) ◽  
pp. 148-155
Author(s):  
Fatima Zohra Makhlouf ◽  
Giacomo Squeo ◽  
Malika Barkat ◽  
Antonella Pasqualone ◽  
Francesco Caponio
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Quercus Ilex ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Quercus Suber ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Phenolic Contents

Aim: The current study was undertaken to determine the total phenolic and flavonoid contents and to assess the antioxidant activity of two different extracts (flour and oil) of two Algerian Quercus species, Quercus ilex L. and Quercus suber L. Methods and Material: The oil extraction of the two species was achieved using the Soxhlet method. The obtained extracts were estimated for the chemical and physical constants (acidity, peroxide value, iodine value, and ultraviolet absorption indices). Total phenolic content was measured by spectrophotometry according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). The studied extracts were submitted to an estimation of their flavonoid contents too, using aluminum chloride methods. Antioxidant ability was assessed by means of two distinct methods (DPPH• and ABTS•+). Results: The obtained results revealed that antioxidant properties, total phenolic, and total flavonoid contents differed significantly among selected species and extracts. The flour samples possessed the highest level of total phenolic contents (1101–1464 mg GAE/kg dry weight) and exhibited the highest antioxidant capacities with average values of 52.62–40.78 μmol TE g−1 dry weight and 36.19–44.50 μmol TE g−1 dry weight for DPPH and ABTS assays, respectively. Acorn oil extracts showed also remarkable antioxidant activity, up to 2.69 and 3.23 μmol TE g−1 oil (DPPH and ABTS test, respectively), even though the total phenolic contents were low (195.64–322.06 mg GAE /kg of oil). Total phenolic amounts were positively correlated with the antioxidant properties of Quercus flour and oil. Conclusions: Our study provides basic information on the presence of bioactive compounds and antioxidant capacity in acorn fruits, in order to consider their extracts as functional food ingredients and potential source of natural antioxidants. Keywords: Quercus ilex L., Quercus suber L., Total phenolic, Total flavonoid, Antioxidant activity.

scholarly journals Effects of water stress on phenolic content and antioxidant activity of African nightshades

2017 ◽  
Vol 15 (2) ◽  
pp. 79-95 ◽  
Author(s):  
ODHIAMBO PETER OKELLO ◽  
JOSEPH P. ONYANGO GWEYI ◽  
MILDRED PAULINE NAWIRI ◽  
WINFRED MUSILA
Keyword(s):  
Antioxidant Activity ◽  
Water Stress ◽  
Leaf Area ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
Stress Levels ◽  
Total Antioxidant ◽  
Solanum Villosum

Okello OP, Gweyi JPO, Nawiri Mp, Musila W. 2017. Effects of water stress on phenolic contents and antioxidant activity of African nightshades. Biofarmasi J Nat Prod Biochem 15: 79-95. This study aimed at mapping out the distribution of different African Nightshade species in Siaya and Kisii Counties of Kenya and to determine water stress effect on total antioxidant capacity and total phenolic content of two selected African nightshade namely, giant nightshade (Solanum scabrum) and black nightshade (Solanum villosum). Before selection of the two varieties, the study involved farmer field visits, mapping of nightshades present and administration of semi-structured questionnaires to farmers to determine the indigenous vegetables being grown, the nightshade species grown and factors affecting their production. The experiments were conducted both in the field and greenhouse conditions. Watering intervals were at 15 cbars, 50 cbars, and 85 cbars. Data on the number of secondary buds, leaf area, shoot height, shoot and root dry weights were gathered. The total antioxidant capacity and the total phenolic content were recorded using DPPH radical scavenging method and Folin-Ciolcalteu method, respectively. The data collected were subjected to ANOVA. In both counties where production was 100% under small scale, Solanum scabrum was the main variety grown is Siaya County (36%) while in Kisii the main variety was Solanum villosum (32%). There were significant differences (P≤0.05) among treatments in leaf area, plant height, shoot biomass, number of secondary buds, leaf and root total phenolic content and leaf and root antioxidant activity. At all stress levels, Solanum scabrum exhibited the tallest plants with a maximum height of 45.17cm at 15cbars, while Solanum villosum had the shortest plants at all stress levels, with the shortest one being recorded at 16.65 cm at 85 cbars. S. scabrum also had the highest root dry weight (7.78g), shoot dry weight (50.78g) and highest leaf area of (304.45cm2). However, Solanum villosum had the highest number of secondary buds at all stress levels with the highest being 24 at 15 cbars. Concerning phytochemicals, Solanum villosum had a higher concentration of both the total phenolics and antioxidant activity in the shoots (46.41g GAE/Kg DM total phenolic content and 52.68% total antioxidant activity). Meanwhile, Solanum scabrum had a higher concentration in the roots (25.06gGAE/Kg DM total phenolic content and 27.18% total antioxidant activity). Water stress cause a decline in all growth parameters but increased phytochemical accumulation in nightshade accessions grown. It is therefore suggested that for better yields, irrigation should be performed at every 15 cbars, however for adequate phytochemical accumulation, the irrigation should be carried out at 50 cbars. Further research to explore and quantify other phytochemical components as affected by different watering regimes need to be undertaken.

The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Süleyman Doğu ◽  
Nurhan Uslu ◽  
Gbemisola J. Fadimu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Heating Temperature ◽  
Dry Weight ◽  
Total Phenolic ◽  
Dihydroxybenzoic Acid ◽  
Different Temperatures

AbstractThe effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

scholarly journals Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2216 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Qing Liu ◽  
Xiao-Yu Xu ◽  
Shi-Yu Cao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power

The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.

scholarly journals Antioxidant Activity and Total Phenolic Content in Shiitake Mycelial Exudates

2011 ◽  
Vol 6 (6) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Weihuan Huang ◽  
Joo-Shin Kim ◽  
Hau Yin Chung
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Shiitake Mushroom ◽  
Ferrous Ions

Exudates (DE) secreted from two shiitake mushroom mycelia (strains 1358 and L5458) were evaluated for their antioxidative properties and phenolic content. 1358DE and L5458DE showed distinct antioxidant activity in different in vitro assays, including scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, hydroxyl radical, superoxide anions and hydrogen peroxide; the ability to chelate ferrous ions; reducing power; hemolysis inhibition activity in rat erythrocyte; and lipid peroxidation inhibition (IC50 values of 1358DE and L5458DE were 3.3 and 132.6; 44.5 and > 1000; 26.9 and 53.7; 153.6 and >175.0; 176.0 and 521.0; 26.7 and 746.4; 47.8 and 736.9; and 3.1 and > 1000 μg/mL, respectively). Their total phenolic content was 237.33 and 24.08 mg gallic acid equivalent (GAE)/g of dry DE, respectively. Overall, these results show that 1358DE generally possesses better antioxidant properties than L5458DE, possibly due to its larger total phenolic content. Shiitake mushroom mycelial exudates, particularly of 1358DE, could be a good source of natural antioxidants.

scholarly journals Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Farahziela Abu ◽  
Che Norma Mat Taib ◽  
Mohamad Aris Mohd Moklas ◽  
Sobri Mohd Akhir
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Correlation Relationship ◽  
Good Potential ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Antioxidant properties of crude extract, partition extract, and fermented medium from Dendrobium sabin (DS) flower were investigated. The oven-dried DS flower was extracted using 100% methanol (w/v), 100% ethanol (w/v), and 100% water (w/v). The 100% methanolic crude extract showed the highest total phenolic content (40.33 ± mg GAE/g extract) and the best antioxidant properties as shown by DPPH, ABTS, and FRAP assays. A correlation relationship between antioxidant activity and total phenolic content showed that phenolic compounds were the dominant antioxidant components in this flower extract. The microbial fermentation on DS flower medium showed a potential in increasing the phenolic content and DPPH scavenging activity. The TPC of final fermented medium showed approximately 18% increment, while the DPPH of fermented medium increased significantly to approximately 80% at the end of the fermentation. Dendrobium sabin (DS) flower showed very good potential properties of antioxidant in crude extract and partition extract as well as better antioxidant activity in the flower fermented medium.

Microencapsulation of Thunbergia laurifolia Crude Extract and Its Antioxidant Properties

2020 ◽  
Author(s):  
Catherine Nabbala ◽  
Wunwisa Krasaekoopt
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Storage Temperature ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Coating Materials ◽  
Antioxidant Power ◽  
Thunbergia Laurifolia

In this study, the antioxidant activity and total phenolic content of Thunbergia laurifolia Lindl. or Rang Chuet (RC) extracts from leaf, stem and rhizome were evaluated by using ferric reducing antioxidant power assay (FRAP) and the folin ciocalteu method for total phenolic compounds (TPC).The extracts were prepared by infusion using different amount of plant powder (2.5, 5.0, and 7.5 g) at different concentrations of ethanol as 0, 25, 50, and 75% and extraction time of 24, 48, and 72 h. The crude extract of 7.5 g leaf powder extracted for 72 h using water as the extraction solvent showed the highest antioxidant properties and total phenolic content. This extraction condition produced a FRAP content of 2.62 ± 0.01 mmol Fe2+/g that was significantly differed from those of the stem and rhizome and the highest TPC content of 877.36±18.75 (mg GAE/g). The crude extract from the leaf was subsequently encapsulated by using β-cylcodextrin (BCD) and maltodextrin 20DE (MD) as coating materials using freeze drying method. The encapsulated powder was investigated for its antioxidant activity. The highest encapsulation efficiency (EE) was obtained when only maltodextrin 20DE was used. The storage stability of encapsulated T. luarifolia leaf crude extract was then studied by storing the encapsulated powder at 35, 45, and 55°C for 5 weeks. The storage temperature had no effect on the stability of the encapsulated powder when TPC was used as the criteria unlike that of FRAP which was inconsistent during storage.

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1706 ◽  
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

scholarly journals Total Phenolic Content and Antioxidative Properties of Commercial Tinctures Obtained from Some Lamiaceae Plants

2012 ◽  
Vol 7 (12) ◽  
pp. 1934578X1200701 ◽  
Author(s):  
Adam Kowalczyk ◽  
Izabela Biskup ◽  
Izabela Fecka
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Mentha Piperita ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Abts Assay ◽  
Dpph Method

The antioxidant level of commercial tinctures from three Lamiaceae plants, Salvia officinalis, Mentha piperita, and Melissa officinalis, have been determined by the Folin-Ciocalteu method, the 2.2-diphenyl-2-picrylhydracyl hydrate (DPPH) radical scavenging technique and ABTS assay. Total phenolic content was expressed as GAE (gallic acid equivalent) and ranged from 0.24 to 3.99 mg/mL. Antioxidant activity in the ABTS assay, calculated as TEAC (Trolox equivalent antioxidant capacity), ranged from 23.5 to 35.6 μmol Trolox/mL, while in the DPPH method, the EC50 value ranged from 0.04 to 0.07 mL/assay. Radical scavenging activity was correlated with total phenolic content. Correlations between ABTS and F-C methods, DPPH and F-C methods and ABTS and DPPH methods were calculated. The obtained results can be useful as additional information about the antioxidant activity of galenical preparations.

scholarly journals Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 715
Author(s):  
Cindy Dias ◽  
Alexandre M. A. Fonseca ◽  
Ana L. Amaro ◽  
Ana A. Vilas-Boas ◽  
Ana Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidative Enzymes ◽  
Total Phenolic ◽  
Physiological Disorder ◽  
Strawberry Tree ◽  
Depletion Effect

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.

Sign in / Sign up

Export Citation Format

Share Document