scholarly journals In-vitro Antioxidant Capacity, Phytochemical Characterisation, Toxic and Functional Properties of African Yam Bean (Sphenostylis stenocarpa) Seed-Enriched Cassava (Manihot esculenta) Product (Pupuru)

2020 ◽  
pp. 84-98
Author(s):  
Folayemi Janet Isaac-Bamgboye ◽  
Victor Ndigwe Enujiugha ◽  
Matthew Olusola Oluwamukomi
Keyword(s):  
Antioxidant Capacity ◽  
Functional Properties ◽  
Radical Scavenging ◽  
Antioxidant Power ◽  
African Yam Bean ◽  
Significant Difference ◽  
Phytochemical Constituents ◽  
Flour Blends ◽  
Sphenostylis Stenocarpa

Aims: This study aimed at determining the In-vitro antioxidant capacity, characterise phytochemical constituents, assess toxic and functional properties of African yam bean (Sphenostylis stenocarpa) seed-enriched Cassava product (Pupuru) flour blends using standard methods. Methodology: Pupuru flour blends were produced from spontaneously-fermented cassava tubers substituted with African yam bean (Sphenostylis stenocarpa) seed (AYBS) (5% (EP5), 10% (EP10) and 15% (EP15), before toasting, cooling, milling, sieving and packaging. A commercial sample (CP) with 100% cassava and another produced in this study, were used as controls. Results: In-vitro 2,2-Azino-bis (3-ethylbenthiazoline-6-sulphonic acid) (ABTS) and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging abilities, total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and total phenol content (TPC) increased significantly (P = .05) as AYBS enrichment levels increased. The commercial and laboratory control samples showed no significant difference (P = .05) in all the antioxidants analysed except DPPH: ABTS (7.61- 12.27%); DPPH (26.34-48.26%); TFC (0.10-0.25 mg CAE/g); FRAP (0.81-2.36 (mg/g) and TPC (15.74- 24.15 mg GAE/g). All the phytochemicals except tannins increased significantly (P = .05) as levels of enrichment with AYBS increased. Tannins, phytates, saponins, alkaloids and oxalates were 1.46 -2.87 (mg/g); 0.85-1.40 mg/100 g; 4.18-13.27 mg/g; 24.89-29.05 mg/g and 1.71-3.23 mg/g, respectively. The toxic constituent revealed that all the samples contained significantly different (P = .05) cyanide ranging from 0.87-2.51 mg/kg which reduced as AYBS level of inclusion increased. The functional properties of the samples were significantly (P = .05) enhanced with AYBS enrichment. Conclusion: Utilisation of AYBS to enrich Pupuru increased its In-vitro antioxidant capacity and phytochemical constituents, reduced the toxic cyanide content enhanced the functional properties, hence, its suitability as a nutraceutical to delay the ageing process and prevent cardiovascular diseases.

scholarly journals Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

2020 ◽  
pp. 22-30
Author(s):  
I. A. Akor ◽  
T. M. Ukeyima ◽  
B. Kyenge ◽  
P. Ochele
Keyword(s):  
Amino Acids ◽  
Antioxidant Capacity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Composite Flour ◽  
Breakfast Cereal ◽  
Antioxidant Power ◽  
Significant Difference ◽  
Flour Blends

The mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot flour in the following proportion A= (100% Maize flour as control), B= (90:0:10), C= (90:10:0), D= (80:10:10), E= (70:20:10), F= (60:30:10), and G= (50:40:10). There was significant difference in the mineral composition of composite flour blends, the values ranged from 6.05-62.32 mg/g, 0.83-4.53 mg/g, 1.03-3.14 mg/g, 163.81-640.03 mg/g for calcium, iron, zinc, potassium respectively. The esstenial amino acids values of the four blends for isoleucine, leucine, lysine, methionine, alanine, threonine, tryptohan and valine ranged from 0.24-1.25, 0.04-1.08, 0.08-0.40, 0.13-0.49, 0.28-0.48, 0.22-0.44, 0.4-0.24 and 0.30-0.69 respectively. There was increase in antioxidant capacity of the sample with beetroot and peanut inclusion. The 2.2 diphenyl 1-1 picryl hydroxyl (DPPH) radical scavenging activity ranged from 4.03-16.83 while the ferric reducing antioxidant power ranged from 15.65-45.53 MgGAE/Mol with trolox equivalent antioxidant capacity was from 10.21-37.01 mmol trolox/Mol and the total phenohic sontent 5.01-22.01 MgGAE/g.

Quality Characteristics of Breast and Thigh Chicken Meat from Free- Range System: Comparative Antioxidant Profile of Indigenous and Improved Germplasm

2020 ◽  
Author(s):  
Renuka Sehrawat ◽  
Rekha Sharma ◽  
Sonika Ahlawat ◽  
Vivek Sharma ◽  
M.S. Thakur ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Environmental Sustainability ◽  
Radical Scavenging ◽  
Qualitative Evaluation ◽  
Chicken Meat ◽  
Poultry Production ◽  
Antioxidant Power ◽  
Meat Extract ◽  
Metal Chelating

Background: New chicken breeds are being evolved for backyard rural poultry production to overcome the slow growth, late sexual maturity and poor production of indigenous breeds. However, autochthonous poultry is epitomized for quality attributes of their products. With this in mind, the present study for the first time explored the antioxidant capacity of meat obtained from a unique Indian chicken, Kadaknath and a synthetic breed of poultry, Jabalpur colour (JBC). Methods: During the period 2018-2020, breast and thigh meat were collected from chickens (n=20/ group) at their commercial slaughter age (20 weeks). Meat extract was used for qualitative evaluation. Antioxidant activity was explored using five well established in vitro methods testing for different antioxidant mechanisms. Result: Both, Kadaknath and JBC meat was proteinaceous with higher protein concentration (g/100 g of wet weight) in the breast (Kadaknath, 25.21±0.31 and JBC, 25.65±0.39) than the thigh (Kadaknath, 19.98±0.29 and JBC, 19.04±0.23). Both the groups exhibited antioxidant capacity in all the assays. They showed good radical scavenging for ABTS and DPPH free radicals. Superiority of Kadaknath meat was ascertained unequivocally by the three assays viz. Ferric reducing antioxidant power (FRAP), lipid oxidation inhibition (TBARS) and metal chelating capacity. FRAP values (mM Fe2+/g of tissue) were 26.97±0.37 and 33.85±0.47 (Kadaknath) and 22.84±0.25 and 26.82±0.36 (JBC) for breast and thigh, respectively. Similarly, Kadaknath meat was more potent (% inhibition) iron chelator (breast, 62.71±0.99 and thigh, 75.07±0.98) in comparison to the JBC (breast, 46.30±2.36 and thigh, 63.12±1.87). Breast meat had better scavenging capacity than the thigh except in FRAP and metal chelating assays. Results provide insight into the antioxidant potential of backyard poultry germplasm thus, laying foundation for developing marketing strategies targeting consumers interested in nutritional quality, animal welfare and environmental sustainability. Furthermore, baseline data has been generated for studying medicinal properties attributed to the black chicken meat of Kadaknath.

scholarly journals Evaluation of the Proximate and Functional Properties of Flours from Brown Variety of African Yam Bean (Sphenostylis stenocarpa) Seeds

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ijeoma M. Agunwah ◽  
Ijeoma A. Olawuni ◽  
Juliana C. Ibeabuchi ◽  
Anthonia E. Uzoukwu ◽  
Serah O. Alagbaoso
Keyword(s):  
Functional Properties ◽  
Protein Composition ◽  
Food Product ◽  
Functional Results ◽  
Protein Isolate ◽  
Protein Concentrate ◽  
African Yam Bean ◽  
Significant Difference ◽  
Food Product Development ◽  
Sphenostylis Stenocarpa

Aim: To create variety of flours through food product development by checking the proximate and functional properties of flours from brown variety of African yam bean (Sphenostylis stenocarpa) seeds. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between July 2017 and September 2018. Methodology: Brown coloured variety of African yam bean seeds were sorted, soaked, dehulled and milled to obtain full fat flour. The full fat flour was further processed to obtain defatted flour, protein isolate and protein concentrate. The different flours were analysed to determine their proximate and functional properties. Results: From the results of the proximate composition, it showed that the protein isolate value 89.1±0.23% was higher than the protein composition of the full fat, defatted and protein concentrates which has 21.8±0.16%, 23.1±0.06% and 61.7±0.21% composition respectively. There were no significant difference (p<0.05) between the protein concentrate, protein isolate, full fat flour and defatted flour. The functional properties revealed high bulk density of (0.50± 0.01) for the defatted flour more than the full fat flour (0.35± 0.10) while the emulsion capacity of the protein concentrate and protein isolate flour was found to be (30.7±0.19%) and (35.3± 0.16%) respectively. Conclusion: The proximate and functional results obtained indicate that the starches from African yam bean will have useful technological properties for many applications both in food industries and in the production industries such as in paper and textile industries. It can also be said that African yam bean represents a source of alternative protein supplement and its protein isolates possess certain characteristics that will aid in protein enrichment for some food products.

First Report on Better Functional Property of Black Chicken Meat from India

2021 ◽  
Author(s):  
Renuka Sehrawat ◽  
Rekha Sharma ◽  
Sonika Ahlawat ◽  
Vivek Sharma ◽  
Mohan Singh Thakur ◽  
...  
Keyword(s):  
Free Radical ◽  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Breast Meat ◽  
Vitro Assay ◽  
Antioxidant Power ◽  
Meat Extract ◽  
Scavenging Capacity

Background: Indian domesticated chickens have a wide variety of phenotypes. Unlike other chicken breeds, Kadaknath chicken has black meat and is used by indigenous tribal people for its invigorating and therapeutic properties. To look for the functional traits that might be contributing towards the acclaimed benefits, free radical scavenging capacity and metal chelating ability of Kadaknath meat were explored for the first time in comparison to the commercial Cobb broiler. Methods: During the period 2018-2020, breast and thigh meat were collected from chickens (n=20/ group) at their commercial slaughter age. Meat extract was used for qualitative evaluation of protein as well as the antioxidant capacity utilizing diverse in vitro methods corresponding to different antioxidation mechanisms.Result: Protein concentration (g/100g of tissue) in Kadaknath breast (25.25 ± 0.31) and thigh (19.98 ± 0.29) meat was significantly (P less than 0.05) higher than the Cobb. Breast meat had better scavenging capacity than the thigh. The superiority of the antioxidant capacity of Kadaknath meat was explicitly established by more than one in vitro assay. Free radical scavenging assays viz. 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS); 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Cupric reducing antioxidant capacity (CUPRAC) had significantly (P less than 0.05) higher values for Kadaknath in comparison to the Cobb broiler meat. Ferric reducing antioxidant power (FRAP) values (mM Fe2+/g of tissue) were also more in breast meat of Kadaknath (26.97±0.37) than the Cobb (15.24±0.40). Similarly, FRAP values were higher in Kadaknath (33.85±0.47) than the Cobb (19.2±0.31) thigh meat. Kadaknath had higher antioxidant capacity as reflected by metal chelation inhibition value. These findings help to explain the unique nutritional and functional characteristics of Kadaknath black-bone chicken and provide basic research data for exploring the commercial potential of its meat in the fields of functional foods, cosmeceuticals and nuutraceuticals.

scholarly journals 2-Oxo-Imidazole-Containing Dipeptides Play a Key Role in the Antioxidant Capacity of Imidazole-Containing Dipeptides

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1434
Author(s):  
Shingo Kasamatsu ◽  
Somei Komae ◽  
Kana Matsukura ◽  
Yuki Kakihana ◽  
Koji Uchida ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Radical Scavenging ◽  
In Vitro Assays ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Mouse Tissues ◽  
Dpph Radical Scavenging

There is substantial evidence for the antioxidant functions of imidazole-containing dipeptides (IDPs), including carnosine and anserine, under physiological and pathological conditions in vivo. However, the detailed mechanism underlying the antioxidant functions is still poorly understood. Recently, we discovered the endogenous production of 2-oxo-imidazole-containing dipeptides (2-oxo-IDPs), such as 2-oxo-carnosine and 2-oxo-anserine, as novel derivatives of IDPs in mouse tissues and revealed that the antioxidant capacity of 2-oxo-carnosine was much greater than that of carnosine. However, the antioxidant capacity of 2-oxo-IDPs still remains unclear. In this study, we evaluated 2-oxo-carnosine and 2-oxo-anserine by multiple in vitro assays, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing/antioxidant power, and oxygen radical absorbance capacity assays in comparison with the corresponding IDPs, carnosine and anserine. All the assays employed herein demonstrated that 2-oxo-carnosine and 2-oxo-anserine exhibited a greater antioxidant capacity than that of the corresponding IDPs. Quantitative high-performance liquid chromatography tandem mass spectrometry revealed that commercial IDPs standards were contaminated with a certain amount of 2-oxo-IDPs, which was correlated with the antioxidant capacity. DPPH radical scavenging assay revealed that the elimination of contaminated 2-oxo-IDPs from the IDPs standards caused a significant decrease in the antioxidant capacity compared to the original IDPs standards. These results suggest that the main driver of the antioxidant capacity of IDPs is 2-oxo-IDPs; accordingly, the conversion of IDPs to 2-oxo-IDPs may be a critical step in the antioxidant functions.

Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends

2013 ◽  
Vol 9 (1) ◽  
pp. 17-28 ◽  
Author(s):  
Stephen Adeniyi Adefegha ◽  
Ganiyu Oboh
Keyword(s):  
Wheat Flour ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Bambara Groundnut ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Flour Blends ◽  
General Acceptability

AbstractIn this study, wheat flour was replaced and/or substituted with bambara groundnut flour. Four blends were prepared by mixing the wheat flour with bambara groundnut flours in the proportions of 100:0 (WWB), 75:25 (BGFB-25), 50:50 (BGFB-50), and 0:100 (BGFB-100). These blends were then fortified with powdered orange peels (3%), for the production of biscuits. The sensory evaluation of the biscuits revealed that there was no significant difference (p > 0.05) between all the biscuits in aroma, color, and texture, while significant difference was observed in their taste and general acceptability; with WWB ranking the highest in taste and general acceptability. Aqueous extracts of biscuits were prepared. The result revealed that biscuit extracts exhibited good antioxidant [DPPH (1,1-diphenyl-2-picrylhyrazyl) and ABTS (2,2-azinobis-3-ethylbenzo-thiazoline-6-sulfonate) radical scavenging abilities and reducing property] and enzyme (α-amylase and α-glucosidase) inhibitory properties (in vitro). The inhibitory effects on α-amylase and α-glucosidase could be attributed to the phenolic contents and antioxidant properties of the biscuit extracts; moreover, BGFB-100 showed the highest antioxidant and enzyme inhibitory properties.

scholarly journals Mapping the Primary and Secondary Metabolomes of Carob (Ceratonia siliqua L.) Fruit and Its Postharvest Antioxidant Potential at Critical Stages of Ripening

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 57
Author(s):  
Marios C. Kyriacou ◽  
Chrystalla Antoniou ◽  
Youssef Rouphael ◽  
Giulia Graziani ◽  
Angelos Kyratzis
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Condensed Tannins ◽  
Radical Scavenging ◽  
Soluble Carbohydrates ◽  
Total Phenolic ◽  
Sugar Accumulation ◽  
Antioxidant Power ◽  
Hydrolyzable Tannins

Six critical stages corresponding to major morphophysiological events in carob fruit ripening were defined, and changes in the primary and secondary metabolome and in vitro antioxidant capacity were examined in two genotypes collected at low (15 m) and high (510 m) altitudes from genetically identified and georeferenced trees. Soluble carbohydrates were analyzed by HPLC-RI, macro-minerals by ion chromatography coupled to conductivity detection and polyphenols by UHPLC-Q-Orbitrap-HRMS. spectroscopy facilitated assays for condensed tannins and in vitro free-radical scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP). The fruit respiration rate and moisture content declined sharply during the transition from the breaker to green pedicel stage. Sugar accumulation spiked at the onset of fruit coloration and culminated at 498.7 ± 8.4 mg g−1 dry weight (dw) in the late ripe stage, while the ratio of reducing sugars to sucrose decreased from 3.45 ± 0.32 to 0.41 ± 0.02. The total phenolic compounds and condensed tannins declined with ripening, particularly during the transition from the breaker to green pedicel stage. Eighteen polyphenols were identified and quantitated, with catechins and hydrolyzable tannins being dominant until the onset of fruit coloration. The transition to the green pedicel stage signaled a precipitous decline (90.9%) in catechins, hydrolyzable tannins (60.2%) and flavonol glycosides (52.1%) concomitant to the rise in gallic acid, which was putatively fueled by the enzymatic hydrolysis of gallotannins in immature fruit. Catechins, hydrolyzable tannins and flavone glycosides were more abundant at higher altitudes and gallic acid at lower altitudes. An antioxidant capacity was also favored by higher elevations and declined with ripening, particularly after the breaker stage. Correlations with FRAP and DPPH assays were significant for the total phenolic content, condensed tannins, catechins and hydrolyzable tannins. The highest correlation factors were obtained for epigallocatechin-gallate (r = 0.920 and r = 0.900; p < 0.01). Although the sharp drop in hydrolyzable and nonhydrolyzable tannins and catechins compromised the in vitro antioxidant capacity at physiological maturity, it also reduced the astringency and configured a palatable organoleptic fruit profile. These changes unraveled significant episodes in the ripening-related secondary metabolism of the carob fruit. They further highlighted the value of immature carob as a potent source of gallotannins, with putative in vivo anti-inflammatory action, and of catechins beneficial in preventing and protecting against diseases caused by oxidative stress.

Synthesis and antioxidant activity of new selenium-containing quinolines

2020 ◽  
Vol 16 ◽  
Author(s):  
Benedetta Bocchini ◽  
Bruna Goldani ◽  
Fernanda S.S. Sousa ◽  
Paloma T. Birmann ◽  
Cesar A. Brüning ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Radical Scavenging ◽  
Building Blocks ◽  
Antioxidant Potential ◽  
In Vitro Assays ◽  
Pharmacological Activities ◽  
Antioxidant Power ◽  
Antioxidant Agents

Background: Quinoline derivatives have been attracted much attention in drug discovery and synthetic derivatives of these scaffolds present a range of pharmacological activities. Therefore, organoselenium compounds are valuable scaffolds in organic synthesis because their pharmacological activities and their use as versatile building blocks for regio-, chemio-and stereoselective reactions. Thus, the synthesis of selenium-containing quinolines has great significance, and their applicability range from simple antioxidant agents, to selective DNA-binding and photocleaving agents. Objective: In the present study we describe the synthesis and antioxidant activity in vitro of new 7-chloroN(arylselanyl)quinolin-4-amines 5 by the reaction of 4,7-dichloroquinoline 4 with (arylselanyl)-amines 3. Methods: For the synthesis of 7-chloro-N(arylselanyl)quinolin-4-amines 5, we performed the reaction of (arylselanyl)- amines 3 with 4,7-dichloroquinoline 4 in the presence of Et3N at 120 °C in a sealed tube. The antioxidant activities of the compounds 5 were evaluated by the following in vitro assays: 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric ion reducing antioxidant power (FRAP), nitric oxide (NO) scavenging and superoxide dismutase-like activity (SOD-Like). Results: 7-Chloro-N(arylselanyl)quinolin-4-amines 5a-d has been synthesized in yields ranging from 68% to 82% by the reaction of 4,7-dichloroquinoline 4 with arylselanyl-amines 3a-d using Et3N as base, at 120 °C, in a sealed tube for 24 hours and tolerates different substituents, such as -OMe and -Cl, in the arylselanyl moiety. The obtained compounds 5a-d presented significant results with respect to the antioxidant potential, which had effect in the tests of inhibition of radical’s DPPH, ABTS+ and NO, as well as in the test that evaluates the capacity (FRAP) and in the superoxide dismutase-like activity assay (SOD-Like). It is worth mentioning that 7-chloro-N(arylselanyl)quinolin-4-amine 5b presented excellent results, demonstrating a better antioxidant capacity when compared to the others. Conclusion: According to the obtained results 7-chloro-N(arylselanyl)quinolin-4-amines 5 were synthesized in good yields by the reaction of 4,7-dichloroquinoline with arylselanyl-amines and tolerates different substituents in the arylselanyl moiety. The tested compounds presented significant antioxidant potential in the tests of inhibition of DPPH, ABTS+ and NO radicals, as well as in the FRAP and superoxide dismutase-like activity assays (SOD-Like).

scholarly journals Phytochemicals of Minthostachys diffusa Epling and Their Health-Promoting Bioactivities

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 144
Author(s):  
Immacolata Faraone ◽  
Daniela Russo ◽  
Lucia Chiummiento ◽  
Eloy Fernandez ◽  
Alka Choudhary ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Radical Scavenging ◽  
Ethyl Acetate Fraction ◽  
Mass Spectrometry Analysis ◽  
Antioxidant Power ◽  
Spectrometry Analysis ◽  
In Silico Docking ◽  
Aerial Parts ◽  
Health Promoting

The genus Minthostachys belonging to the Lamiaceae family, and is an important South American mint genus used commonly in folk medicine as an aroma in cooking. The phytochemical-rich samples of the aerial parts of Minthostachys diffusa Epling. were tested for pharmacological and health-promoting bioactivities using in vitro chemical and enzymatic assays. A range of radical scavenging activities of the samples against biological radicals such as nitric oxide and superoxide anion and against synthetic 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radicals, the ferric reducing antioxidant power and the lipid peroxidation inhibition were determined and ranked using the ‘relative antioxidant capacity index’ (RACI). The ethyl acetate fraction showed the highest RACI of +1.12. Analysis of the various fractions’ inhibitory ability against enzymes involved in diabetes (α-amylase and α-glucosidase), and against enzymes associated with Parkinson’s or Alzheimer’s diseases (acetylcholinesterase and butyrylcholinesterase) also suggested that the ethyl acetate fraction was the most active. Liquid chromatography–tandem mass spectrometry analysis of the ethyl acetate fraction showed more than 30 polyphenolic compounds, including triterpenes. The inhibitory cholinesterase effects of the triterpenes identified from M. diffusa were further analysed by in silico docking of these compounds into 3D-structures of acetylcholinesterase and butyrylcholinesterase. This is the first study on pharmacological activities and phytochemical profiling of the aerial parts of M. diffusa, showing that this plant, normally used as food in South America, is also rich in health-promoting phytochemicals.

scholarly journals Improved Antioxidant Capacity of Black Tea Waste Utilizing PlantCrystals

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 592 ◽  
Author(s):  
Abraham M. Abraham ◽  
Reem M. Alnemari ◽  
Jana Brüßler ◽  
Cornelia M. Keck
Keyword(s):  
Antioxidant Capacity ◽  
Aqueous Media ◽  
Natural Antioxidants ◽  
Black Tea ◽  
Pharmaceutical Products ◽  
Small Scale ◽  
Alternative Source ◽  
Significant Difference ◽  
Plant Waste

Antioxidants are recommended to prevent and treat oxidative stress diseases. Plants are a balanced source of natural antioxidants, but the poor solubility of plant active molecules in aqueous media can be a problem for the formulation of pharmaceutical products. The potential of PlantCrystal technology is known to improve the extraction efficacy and antioxidant capacity (AOC) of different plants. However, it is not yet proved for plant waste. Black tea (BT) infusion is consumed worldwide and thus a huge amount of waste occurs as a result. Therefore, BT waste was recycled into PlantCrystals using small-scale bead milling. Their characteristics were compared with the bulk-materials and tea infusion, including particle size and antioxidant capacity (AOC) in-vitro. Waste PlantCrystals possessed a size of about 280 nm. Their AOC increased with decreasing size according to the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) assays. The AOC of the waste increased about nine-fold upon nanonization, leading to a significantly higher AOC than the bulk-waste and showed no significant difference to the infusion and the used standard according to DPPH assay. Based on the results, it is confirmed that the PlantCrystal technology represents a natural, cost-effective plant-waste recycling method and presents an alternative source of antioxidant phenolic compounds.

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