scholarly journals Original Research Article Investigation of Antioxidant Potential in Ocimum basilicum Flower

2021 ◽  
pp. 56-64
Author(s):  
Sadaf Khurshid Kayani
Keyword(s):  
Antioxidant Capacity ◽  
Column Chromatography ◽  
Antioxidant Properties ◽  
Ocimum Basilicum ◽  
Original Research ◽  
Thiocyanate Complex ◽  
Dark Bottle ◽  
Phenolic Contents ◽  
Ferric Thiocyanate

Aims: The present work is particularly focused on antioxidant properties of flower of Ocimum basilicum plant. Study Design: Study is basically designed on Column chromatography of extracts. Place and Duration of Study: Sample collection and all experimental work was done in Chemistry Department Government College University, Lahore. The study comprises duration of 6 months. Methodology: The flower of Ocimum basilicum were collected, dried and grinded. It was soaked in methanol-water (70:30) in dark bottle for a week. Followed by a scheme (column chromatography). After TLC of extracts, three activities were done. Phosphomolybdate, Ferric thiocyanate (FTC), and Folin-Ciocalteu (FC reagent) for determination of antioxidant capacity, peroxidation, determination of total phenols respectively. Results: The sample OC2 and crude have maximum absorbance at the concentration of 100µl, 200µl and 300µl. The results show that crude has maximum antioxidant capacity. The phenolic contents are in the increasing order of fraction OC2, OC5, and crude. The maximum phenolic contents are present in crude. Reference has the maximum ability for peroxidation for ferric thiocyanate complex by giving red colour. Conclusion: Overall it is concluded that Ocimum basilicum flower has antioxidant capacity as good as a standard antioxidant. It is recommended in food/medicine as natural herbal product.

scholarly journals Antioxidant activity of two varieties of Ocimum basilicum L. for potential use in phytocosmetics

2016 ◽  
Vol 69 (2) ◽  
pp. 7965-7973 ◽  
Author(s):  
Andrea Maritza Vivas Castaño ◽  
Martha Cecilia Beltrán Cifuentes ◽  
Deisy Johanna Cañón Rincón
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Ocimum Basilicum ◽  
Raw Material ◽  
Ferric Thiocyanate ◽  
Type Device ◽  
Cosmetic Industry ◽  
Industrial Use ◽  
Potential Use

This investigation aimed to evaluate two varieties of Ocimum basilicum L., known as Basil, as potential raw material for the cosmetic industry, assessing their antioxidant properties, considering their industrial use in phytocosmetics. The antioxidant activity of essential oils (EOs) for the species Ocimum basilicum var. cinammom and var. album, were obtained by distillation steam using a Clevenger-type device. The antioxidant capacity was evaluated by the method of bleaching radical 1,1-diphenyl-2-picryl hydrazyl (DPPH) and the method of linoleic acid peroxidation (ferric thiocyanate). The EOs of the two species had significant antioxidant properties. The method of DPPH facilitated the evaluation of the antioxidant capacity versus the concentration of EOs, showing an efficient concentration at 10 ppm. On the other hand, the ferric thiocyanate method displayed an efficient inhibition up to 360 h (15 d). The obtained results demonstrated the antioxidant capacity of EOs in the investigation. The capacity was related to their chemical composition (phenylpropane and oxygenated monoterpenes). Therefore, EOs can be considered as a potential source in the field of phytocosmetics.

Electrochemical determination of antioxidant properties of a series of tetraphenylporphyrin derivatives and their zinc complexes

2015 ◽  
Vol 19 (09) ◽  
pp. 1032-1038 ◽  
Author(s):  
Mariya V. Tesakova ◽  
Aleksandr S. Semeikin ◽  
Vladimir I. Parfenyuk
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Electrochemical Determination ◽  
Zinc Complexes ◽  
Oh Groups ◽  
Electron Absorption Spectra ◽  
Before And After ◽  
Phenyl Rings ◽  
Effect Of Structure

Zinc complexes of a series of substituted tetraphenylporphyrins containing OH-groups in the phenyl rings were synthesized. Their antioxidant capacity was estimated in reaction of the porphyrins with 2,2′-diphenyl-1-picrylhydrazyl (DPPH) by cyclic voltammetry. The electron absorption spectra of the all synthesized compounds before and after the reaction with 2,2′-diphenyl-1-picrylhydrazyl were recorded. The effect of structure of the porphyrins and zinc complexes on their antioxidant capacity was discussed.

scholarly journals Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

10.5219/1310 ◽  
2020 ◽  
Vol 14 ◽  
pp. 230-238
Author(s):  
Michaela Frühbauerová ◽  
Libor Červenka ◽  
Tomáš Hájek ◽  
Richardos Nikolaos Salek ◽  
Helena Velichová ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Grape Skin ◽  
Processed Cheese ◽  
Phenolic Contents ◽  
Freeze Dried ◽  
Processing Plants ◽  
Phenolic Substances

Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.

scholarly journals Antioxidant Capacity of Dark Red Corn � Biochemical Properties Coupled with Electrochemical Evaluation

2020 ◽  
Vol 71 (6) ◽  
pp. 31-41
Author(s):  
Maja Stevanovic ◽  
Sanja Stevanovic ◽  
Marija Mihailovic ◽  
Biljana Kiprovski ◽  
Goran Bekavac ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Biochemical Properties ◽  
Total Phenolic ◽  
Electrochemical Approach ◽  
High Antioxidant Activity ◽  
Corrosion Inhibition Efficiency ◽  
Cv Measurements ◽  
Phenolic And Flavonoid

Biochemistry coupled with electrochemical approach is employed in a fast, relatively simple, yet highly precise detection of a plant extract antioxidant properties. Antioxidant capacity of dark red corn grains was investigated electrochemically using cyclic voltammetry (CV) on glassy carbon electrode (GC). The linear polarization resistance (LPR) measurements were performed for examining the corrosion inhibitive behavior of polyphenolics on mild steel. The consistent positive correlation (r=0.99) was established between total phenolic and flavonoid contents obtained by CV measurements and spectrophotometric antioxidant assay (DPPH test). Both analyses confirm the high antioxidant activity of tested pigments. Determination of the corrosion inhibition efficiency revealed that the red corn pigments have anti-corrosion effect on mild steels.

scholarly journals Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing

2018 ◽  
Vol 33 (2) ◽  
pp. 136-144 ◽  
Author(s):  
Ali Guler ◽  
Ozlem Tokusoglu ◽  
Nevzat Artik
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Epigallocatechin Gallate ◽  
Grape Juice ◽  
Phenolic Contents ◽  
Juice Concentrate ◽  
Evaporation Stage ◽  
Sour Grape ◽  
Hplc Data

The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximately between 14.2 and 17.0 % for DPPH and ABTS methods, respectively. Besides, phenolic contents also decreased approximately as 14.8%. HPLC data on phenolics of sour grape juice during concentrate processing gave 12 polyphenols, including gallic acid, (+)-catechin, (-)-epigallocatechin, vanillic acid, (-)-epigallocatechin gallate, (-)-epicatechin, caftaric acid, caffeic acid and p-coumaric acid, which were determined as 1.05-1.83 mg/100 g, 5.40-7.83 mg/100 g, 6.35-9.21 mg/100 g, 3.01-5.18 mg/100 g, 0- 1.95 mg/100 g, 2.33-3.54 mg/100 g, 12.40-37.60 mg/100 g, 1.44-2.26 mg/100 g and 0.27-0.44 mg/100 g, respectively. Ferulic, sinapic acids and quercetin were only detected at concentrate step of the sour grape juice processing and were found as 0.18 mg/100 g, 0.28 mg/100 g and 0.76 mg/100 g, respectively.

scholarly journals Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

2014 ◽  
Vol 4 (1) ◽  
pp. 112 ◽  
Author(s):  
Ahmad Karimi ◽  
Byungjick Min ◽  
Cindi Brownmiller ◽  
Sun-Ok Lee
Keyword(s):  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Strong Relationship ◽  
Total Phenolic ◽  
Distilled Water ◽  
Extraction Techniques ◽  
Phenolic Contents ◽  
Solvent Type

<p>The effects of dried oregano leaves (Mediterranean and Mexican oregano) extracted using different extraction techniques, solvent types, and six different ratios of each solvent to distilled water on total phenolic (TP) content and antioxidant properties were examined. The Folin-Ciocalteu and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) assays were performed to assess the antioxidant capacity. The different species of oregano had a significant effect on TP content (107.6 vs. 34.5 mg GAEg<sup>-1</sup> in Mexican vs. Mediterranean oregano, respectively) (<em>P</em>&lt;0.05). Comparing extraction techniques, the vortex procedure significantly increased the measured TP content compared to sonication or shaking (<em>P</em>&lt;0.05); however, its effectiveness was sample species and solvent type dependent. Solvent type also had a significant impact on TP content of extracts in decreasing order of acetone, methanol, ethanol, and water (<em>P</em>&lt;0.05). The solvent:water ratio on TP content of each extract was significant (<em>P</em>&lt;0.05); higher TP content was measured for 40:60 and 60:40 acetone:water ratios for Mediterranean and 60:40 and 80:20 acetone:water ratios for Mexican oregano. The antioxidant capacity had a strong relationship with total phenolic contents. The current findings indicated that the species, extraction techniques, solvent type and the ratio of solvent:water had a significance influence on the TP content of two different species of dried oregano leaf, which may be a possible reason behind most variability reported on TP compounds of herbal and medicinal plants.</p>

scholarly journals Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 401-406
Author(s):  
Makarewicz Małgorzata ◽  
Kowalski Stanisław ◽  
Lukasiewicz Marcin ◽  
Małysa-Paśko Magdalena
Keyword(s):  
Antioxidant Capacity ◽  
Physicochemical Parameters ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Invertase Activity ◽  
Total Phenolic ◽  
Microbial Properties ◽  
E Coli ◽  
Thyme Honey

Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between the antioxidant properties of tested honeys and their antimicrobial action against tested bacteria was observed. M. luteus and P. putida were resistant to most honey samples. All tested honeys showed antibacterial activity against E. coli and P. myxofaciens. B. subtilis was resistant only to eucalyptus honey.

scholarly journals Antioxidant properties of high molecular weight compounds from coffee roasting and brewing byproducts

2019 ◽  
Vol 2 (3) ◽  
pp. 48 ◽  
Author(s):  
Amaia Iriondo-DeHond ◽  
Beatriz Ramírez ◽  
Francisco Velazquez Escobar ◽  
María Dolores del Castillo
Keyword(s):  
Molecular Weight ◽  
Antioxidant Capacity ◽  
High Molecular Weight ◽  
Antioxidant Properties ◽  
Intestinal Cells ◽  
Microbiological Analysis ◽  
Protective Effects ◽  
Colon Cells ◽  
Gastrointestinal Health

Background: Coffee is one of the main sources of dietary melanoidins. Coffee melanoidins have antioxidant properties and are associated with protective effects against oxidative damage. The aim of this research was to study the potential of melanoidins obtained from coffee byproducts as functional ingredients to improve gastrointestinal health using normal human colon cells. Melanoidins were extracted from two coffee byproducts: coffee silverskin (CSE) and spent coffee grounds (SCG). Extraction was carried out by ultrafiltration using a 10 kDa molecular cut membrane. Safety of raw materials and isolated fractions was studied by microbiological analysis and determination of acrylamide, respectively. Characterization of coffee isolates was assessed by UV-Vis absorption spectroscopy, infrared spectroscopy, and determination of browning, protein content and antioxidant capacity measured by ABTS and formation of intracellular ROS in human intestinal cells (CCD18 cell line). The high molecular weight (HMW) enriched fraction showed antioxidant capacity and protected intestinal cells against induced oxidative stress. Coffee byproducts generated after the roasting process are a sustainable source of melanoidins that may act as antioxidants and therefore, may have the potential to be used as a functional novel ingredient for the prevention of gastrointestinal diseases caused by oxidative stress.Keywords: Coffee byproducts, gastrointestinal health, melanoidins, sustainable health.   

Sign in / Sign up

Export Citation Format

Share Document