Ascorbic Acid, Total Phenol Content and Antioxidant Activity of Fresh Juices of Four Ripe and Unripe Citrus Fruits

In Peru, Caulerpa filiformis is a marine algae listed as an invasive species. For years, its distribution has been considered to be in the north coast (Isla Lobos de Afuera and Piura) until a recent report of its distribution in the central coast (Ancash, Lima, and Ica). The present investigation aims to determine the main groups of secondary metabolites, total phenol content, and antioxidant activity of the methanolic extract of C. filiformis from Sechura Bay (Piura) and Paracas Bay (Ica). The main chemical groups were determined through phytochemical screening, the content of phenols by the Folin–Ciocalteu method, and antioxidant activity by the ABTS method (2,2-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid]) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH). The phytochemical screening of the methanolic extract of C. filiformis from Sechura Bay and Paracas Bay revealed the presence of carbohydrates, polyphenols, tannins, flavonoids, lipids, alkaloids, steroids, and triterpenes for both extracts. The total phenol content of the extract of C. filiformis from Sechura Bay (39.31 ± 0.39 mg of AGE/g extract) was significantly higher (p < 0.05) than that from Paracas Bay (18.78 ± 0.31 mg of AGE/g extract). In the ABTS and DPPH assays, the antioxidant capacity of the Sechura C. filiformis extract (IC50 = 3.49 ± 0.01 and 2.18 ± 0.02 mg/mL) was significantly higher (p < 0.05) than that of the Paracas C. filiformis extract (IC50 = 6.41 ± 0.02 and 2.42 ± 0.04 mg /mL). These findings suggest that the methanolic extract of C. filiformis is a source of secondary metabolites with an antioxidant potential.

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Chestnut Drying Is Critical in Determining Aspergillus flavus Growth and Aflatoxin Contamination

Toxins ◽

10.3390/toxins10120530 ◽

2018 ◽

Vol 10 (12) ◽

pp. 530 ◽

Cited By ~ 6

Author(s):

Simona Prencipe ◽

Ilenia Siciliano ◽

Carlotta Gatti ◽

Maria Gullino ◽

Angelo Garibaldi ◽

...

Keyword(s):

Antioxidant Activity ◽

Fungal Growth ◽

Aflatoxin Production ◽

Aflatoxin Contamination ◽

Total Phenol ◽

Fungal Colonization ◽

Total Phenol Content ◽

Phenol Content ◽

Drying Treatment ◽

Drying Conditions

Chestnut drying is used to prevent postharvest losses and microorganism contamination during storage. Several studies reported the contamination by aflatoxins (AFs) produced by Aspergillus spp. in chestnuts. The effect of drying temperatures (from 30 to 50 °C) was evaluated on the growth of A. flavus and the production of aflatoxins in chestnuts. The influence of the treatment on the proximate composition, the total phenol content and antioxidant activity of chestnuts was considered. Fungal colonization was observed on the nuts dried at 30, 35, and 40 °C; the incidence was lower at 40 °C. The highest concentrations of AFB1 and AFB2 were produced at 40 °C. No aflatoxins were detected at 45 or 50 °C. At 40 °C A. flavus was under suboptimal conditions for growth (aw 0.78), but the fungus was able to synthesize aflatoxins. As the temperatures applied increased, the total phenol content increased, while the antioxidant activity decreased. A drying treatment at 45 °C for seven days (aw 0.64) could be a promising method to effectively control both the growth of aflatoxigenic fungi and the production of aflatoxins. This study provides preliminary data useful to improve the current drying conditions used in chestnut mills, to reduce both fungal growth and aflatoxin production.

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Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

Acta Scientiarum Agronomy ◽

10.4025/actasciagron.v39i1.28413 ◽

2017 ◽

Vol 39 (1) ◽

pp. 43 ◽

Cited By ~ 7

Author(s):

Mayara Neves Santos Guedes ◽

Rafael Pio ◽

Luana Aparecida Castilho Maro ◽

Fabíola Fonseca Lage ◽

Celeste Maria Patto de Abreu ◽

...

Keyword(s):

Antioxidant Activity ◽

Free Radical ◽

Phenolic Compounds ◽

High Performance ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested.

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Changes in antioxidant activity and total phenol content during storage of sweet basil

food preservation science ◽

10.5891/jafps.31.315 ◽

2005 ◽

Vol 31 (6) ◽

pp. 315-317

Author(s):

Arisa NOGUCHI ◽

Shingo ITO ◽

Tadashi BABA ◽

Fukio IKEDA

Keyword(s):

Antioxidant Activity ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Sweet Basil

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The effect of extraction solvent on antioxidant activity, total phenol content and total flavonoid content of Postia puberula

Food Science and Technology ◽

10.52547/fsct.18.113.19 ◽

2021 ◽

Vol 18 (113) ◽

pp. 19-27

Author(s):

Parvaneh Hemmati Hassan Gavyar ◽

Hamzeh Amiri ◽

Keyword(s):

Antioxidant Activity ◽

Total Phenol ◽

Total Flavonoid ◽

Total Phenol Content ◽

Total Flavonoid Content ◽

Phenol Content ◽

Flavonoid Content ◽

Extraction Solvent

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The Content of Chlorophyll, and Antioxidant Activity of Malabar plum (Syzygium jambos) Leaves at Different Developmental Stages

Biosaintifika Journal of Biology & Biology Education ◽

10.15294/biosaintifika.v11i2.18419 ◽

2019 ◽

Vol 11 (2) ◽

pp. 226-233

Author(s):

Ikhsanti Maliya ◽

Sri Darmanti ◽

Sri Widodo Agung Suedy

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Developmental Stages ◽

Ascorbic Acid Content ◽

Total Phenol ◽

Color Measurement ◽

Total Phenol Content ◽

Chlorophyll Contents ◽

Syzygium Jambos ◽

Dpph Method

Malabar plum [Syzygium jambos (L.) Alston.] is a tropical plant which is used as a medicinal plant, because it contains secondary metabolites, especially in the leaves. The different leaves developmental stages can affect physiological changes, especially metabolic processes, so it is suspected to affect the antioxidant content and activity. The objective of this research was to study the difference of leaves morphology, chlorophyll contents, antioxidant contents, and activity at the different leaves developmental stages. Samples were taken from Kaliboto Village, Purworejo, Central Java. The leaf color measurement was using colorimetry; determination of chlorophyll, carotenoids, ascorbic acid, and total phenol content is was using spectrophotometry; and antioxidant activity was using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Qualitative data were analyzed descriptively, while quantitative data were analyzed by ANOVA tests. The results showed that the higher level of leaves development, the higher pigment content, total phenol, and antioxidant activity ascorbic acid content in the mature leaves is lower when compared to the young and old leaves. The results of this research provide the information that can support the use of Malabar plum leaves in traditional medicinal activity and pharmaceutical industry, as well as basic information for plant breeding.

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Antioxidant Activity of Ketapang Leaf Tea (Terminalia catappa)

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v4i2.7468 ◽

2021 ◽

Vol 4 (2) ◽

pp. 220-227

Author(s):

Retno Widyastuti ◽

Agustina Intan Niken Tari ◽

Novian Wely Asmoro

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Leaf Age ◽

Black Tea ◽

Total Phenol ◽

Total Phenol Content ◽

Phenol Content ◽

Terminalia Catappa ◽

Young Leaves

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1.

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New Antioxidant Ingredients from Brewery By-Products for Cosmetic Formulations

Cosmetics ◽

10.3390/cosmetics8040096 ◽

2021 ◽

Vol 8 (4) ◽

pp. 96

Author(s):

Roberta Censi ◽

Dolores Vargas Peregrina ◽

Maria Rosa Gigliobianco ◽

Giulio Lupidi ◽

Cristina Angeloni ◽

...

Keyword(s):

Antioxidant Activity ◽

Reducing Power ◽

Total Phenol ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenol Content ◽

Hacat Cells ◽

Phenol Content ◽

Waste Products ◽

Specific Product ◽

Cosmetic Formulations

The purpose of this work was to evaluate the total phenol content and antioxidant activity of different types of handcrafted beers (Ego, Alter, Fiat Lux, Triplo Malto, Ubi, and Maior), as well as the starting materials (malts, hops, and yeast), the intermediate products, and the waste products (spent malts, hops, and yeast), in view of their use in innovative cosmetic formulations. Extractions from starting and spent samples were taken from water or 70° alcohol. The total phenol content (Folin Ciocalteau Essay) of all the brewing products depended on the specific product under investigation. The highest values were found in starting hops (ranging from approximately 93 to 155 mg GAE/g, according to the extraction solvent), intermediate ones in starting malt and starting yeast, and the lowest values in wort. The total phenol content in the final beers originates from the phenols that were extracted from the different ingredients, namely the starting malts, hops and yeast, but non-negligible values were still observed in spent products. The method used for the evaluation of the antioxidant activity, trolox equivalent antioxidant capacity (DPPH), ferric-ion reducing antioxidant parameter (FRAP), and radical cation scavenging activity and reducing power (ABTS) strongly influenced the results. In general, the results reflected the trend observed for the total phenol content: that beers are progressively enriched by phenols originating from all the starting ingredients, and that spent products still possess non-negligible antioxidant activity. It is interesting to note that waste yeast frequently showed higher values than those of the starting material; it can be inferred that yeast is able to absorb phenols from the beer during brewing. By considering the interest in exploiting waste derived from processing foods, the biological activity of waste Alter brewery products has been evaluated on a cell culture of keratinocytes (spent products of malt, hop, and yeast). Preliminary in vitro assays in keratinocyte HaCaT cells were carried out to assess the potential bioactivity of spent extracts. Among the spent extracts, the spent hop and yeast extracts showed the ability to improve the mitochondrial activity and prevent oxidative stress in HaCaT cells, two features in skin ageing. In conclusion, this study offers evidence that waste from handcrafted beers can be an interesting source of phenols for the preparation of skin anti-aging cosmetics.

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