Evaluation of Galantamine, Phenolics, Flavonoids and Antioxidant Content of Galanthus Species in Turkey

Aims: The aim of the present study was to determine the total phenolic and flavonoid content and antioxidant activities in Galanthus species (Gaalanthus woronowii, Galanthus nivalis, and Galanthus elwesii) indigenous to Turkey. Study Design: The plant materials used in the study, Galanthus elwesii samples were collected in Antalya province, Galanthus nivalis samples were collected in Istanbul province, and Galanthus woronowii samples were collected in Çaykara, Trabzon province in September 2018. Place and Duration of Study: Plant samples were stored in Herbarium Material Warehouse at Afyon Kocatepe University. The plant leaves and grated bulbs were dried in an incubator at 60°C. The bulb and leaf samples were then pulverized to 80 mesh particle size for analysis. Methodology: Total phenolic content was determined spectrophotometrically with Folin-Ciocalteu procedure and calculated as gallic acid equivalent (GAE). Total flavonoid content was determined with aluminum chloride colorimetric method and calculated as catechin equivalent (CAE). Antioxidant activities were determined with TEAC (Trolox equivalent antioxidant capacity) and DPPH (diphenyl-p-picrylhydrazyl radical) methods. The phenolic acid and galantamine content were determined by reversed phase HPLC. Results: The highest total flovanoid content was determined as 33 mg CAE/g DW in Galanthus woronowii leaves and as 27 mg CAE / g DW in bulbs. DPPH removal activity was 77% in 500 μg/mL Galanthus woronowii leaf extract concentration and 93% in the ascorbic acid control group. The highest antioxidant content was observed in the leaves of Galanthus woronowii as 23 µmol Trolox/100 g DW and as 21 µmolTrolox/100 g DW in the bulbs. Higher galantamine content was determined in aerial parts (leaves) when compared to the underground parts (bulbs). The galantamine content in the leaves of all three Galanthus species was about 0.082%. The galantamine content in the bulbs of all three species was about 0.045%. Gallic, protocatechic, vanilic, caffeic, syringic, rosmarinic acid and catechin were identified in the leaves and bulbs of the three species with HPLC phenolic acid analysisIt was determined that the major phenolic acid was gallic acid. Conclusion: The present study findings demonstrated that Galantthus species has antioxidant capacity. Galanthus spp. leaves had higher antioxidant activity when compared to the bulbs. Galanthus woronowii exhibited the highest antioxidant activity among the scrutinized species.

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Comparative Antioxidant Potential of Bark and Leaves of Terminalia arjuna (Roxb) Wight & Arn from Himachal Pradesh

International Journal of Pharmaceutical and Phytopharmacological Research ◽

10.24896/eijppr.2016615 ◽

2017 ◽

Vol 6 (1) ◽

pp. 27 ◽

Cited By ~ 4

Author(s):

Vikas Kumar ◽

Kamal Dev ◽

Anuradha Sourirajan ◽

Prem Kumar Khosla

Keyword(s):

Antioxidant Activity ◽

Gallic Acid ◽

Phenolic Content ◽

Total Phenolics ◽

Antioxidant Activities ◽

Ethanolic Extract ◽

Terminalia Arjuna ◽

Total Phenolic ◽

Flavonoid Content ◽

Phenolic And Flavonoid

The present study aimed to compare antioxidant activities, total phenolic and flavonoid content present in leaves and bark of Terminalia arjuna and check whether there is any correlation between phenolic content and flavonoid content with antioxidant activities or not. Phytochemical screening of ethanolic extract of leaves and bark revealed the presence of phenols, flavonoids, tannins, carbohydrates, glycosides, saponin, phytosterols and phytosteroids. Total phenolic content was found to be higher in bark (272.71±3.18 mg/g gallic acid equivalents) as compared to that of leaves (95±3.11 mg/g gallic acid equivalents). Similarly, flavonoid content of ethanolic extract of bark was found to be higher (203.95±5.13 mg/g rutin equivalents) than that of leaves (87.625±4.28 mg/g rutin equivalents). DPPH activity of ethanolic extract of bark (IC50-17.41 µg/ml) was more than that of leaves (IC50-20.22µg/ml). FRAP activity of bark (IC50- 4.781 µM Fe (II) equivalents) is more than that of leaves (IC50-7.572 µM Fe (II) equivalents). Nitric oxide (NO) scavenging activity of bark (IC50-12.87 µg/ml) was higher than that of leaves (IC50-13.91 µg/ml).The present study clearly showed that there is a correlation between total phenolics, flavonoid contents and antioxidant activity of leaves and bark of T. arjuna. The phenolic compounds and flavonoids could be major contributor to antioxidant activity of T. arjuna. Keywords: Terminalia arjuna, DPPH, FRAP, NO, IC50, Antioxidants

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Establishing Relationship between Vitamins, Total Phenolic and Total Flavonoid Content and Antioxidant Activities in Various Honey Types

Molecules ◽

10.3390/molecules26154399 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4399

Author(s):

Norhasnida Zawawi ◽

Pei Juin Chong ◽

Nurul Nadhirah Mohd Tom ◽

Nurkhairina Solehah Saiful Anuar ◽

Salma Malihah Mohammad ◽

...

Keyword(s):

Antioxidant Capacity ◽

Phenolic Acids ◽

Antioxidant Activities ◽

Natural Antioxidants ◽

Total Phenolic ◽

Flavonoid Content ◽

Extrinsic Factors ◽

Biochemical Compounds ◽

Phenolic And Flavonoid

Honey is a well-known natural sweetener and is rich in natural antioxidants that prevent the occurrence of oxidative stress, which is responsible for many human diseases. Some of the biochemical compounds in honey that contribute to this property are vitamins and phenolic compounds such as phenolic acids and flavonoids. However, the extent to which these molecules contribute towards the antioxidant capacity in vitro is inconsistently reported, especially with the different analytical methods used, as well as other extrinsic factors that influence these molecules’ availability. Therefore, by reviewing recently published works correlating the vitamin, total phenolic, and flavonoid content in honey with its antioxidant activities in vitro, this paper will establish a relationship between these parameters. Based on the literature, vitamins do not contribute to honey’s antioxidant capacity; however, the content of phenolic acids and flavonoids has an impact on honey’s antioxidant activity.

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NEW FLAVONOIDS FROM THE AERIAL PARTS OF POLYGONUM EQUISETIFORME SM (POLYGONACEAE)

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2017v9i2.15593 ◽

2017 ◽

Vol 9 (2) ◽

pp. 166 ◽

Cited By ~ 2

Author(s):

Sayed A. El-toumy ◽

Joslin Y. Salib ◽

Nabila H. Shafik ◽

Asmaa S. Abd Elkarim ◽

Gihan A. Mick

Keyword(s):

Antioxidant Activity ◽

Methyl Ester ◽

Secondary Metabolites ◽

Gallic Acid ◽

Total Phenolic ◽

Flavonoid Content ◽

Isolation And Identification ◽

Aerial Parts ◽

Dpph Method ◽

Phenolic And Flavonoid

Objective: The current study was to deal the isolation and identification of secondary metabolites from Polygonum equisetiforme and evaluation of antioxidant activity of its extract.Methods: The methanol-water extract (7:3) of the air-dried aerial parts of Polygonum equisetiforme was fractionated and separated to obtain the isolated compounds by different chromatographic techniques. Structures of these compounds were elucidated by UV and 1D⁄2D H⁄ C NMR spectroscopy and compared with the literature data. The crude extract was evaluated for in vitro antioxidant activity using the 2,2 diphenyl dipicryl hydrazine (DPPH) method.Results: Ten secondary metabolites were isolated from Polygonum equisetiforme in this study. Of which three new flavonoids named as 3,5,7,2’,5’ pentahydroxyflavone 3-O-b-D-glucopyranoside (1), 3,5,7,2’,5’ pentahydroxyflavone 3-O-b-D-glucopyranoside 8 C-sulphated (2) and quercetin 3-O-β-D-glucucorinde 6''-methyl ester 8-sulphated (3) as well as quercetin 3-O-β-D-glucucorinde methyl ester (4), quercetin 3-O-β-D-glucopyranoside (5), quercetin 7-O-β-D-glucopyranoside (6), quercetin(7), myricetin (8), P-methoxy gallic acid methyl ester (9) and gallic acid (10). The antioxidant potential of P. equisetiforme extract was evaluated by investigating it's total phenolic and flavonoid content and DPPH radical scavenging activity whereby the extract showed significant antioxidant activity (IC50 = 37.45 μg/ml). The total phenolic and flavonoid content was found to be 130.79±5.502 and 45.8±1.63 μg/ml, respectively.Conclusion: Polygonum equisetiforme is a promising medicinal plant, and our study tends to support the therapeutic value of this plant as an antioxidant drug.

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Antioxidant Capacity and Total Phenolic Content in Fruit Tissues from Accessions ofCapsicum chinenseJacq. (Habanero Pepper) at Different Stages of Ripening

The Scientific World JOURNAL ◽

10.1155/2014/809073 ◽

2014 ◽

Vol 2014 ◽

pp. 1-5 ◽

Cited By ~ 17

Author(s):

Lizbeth A. Castro-Concha ◽

Jemina Tuyub-Che ◽

Angel Moo-Mukul ◽

Felipe A. Vazquez-Flota ◽

Maria L. Miranda-Ham

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Placental Tissue ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Agricultural Crop ◽

Habanero Pepper

In the past few years, there has been a renewed interest in studying a wide variety of food products that show beneficial effects on human health.Capsicumis an important agricultural crop, not only because its economic importance, but also for the nutritional values of its pods, mainly due to the fact that they are an excellent source of antioxidant compounds, and also of specific constituents such as the pungent capsaicinoids localized in the placental tissue. This current study was designed to evaluate the antioxidant capacity and total phenolic contents from fruits tissues of twoCapsicum chinenseaccessions, namely, Chak k’an-iik (orange) and MR8H (red), at contrasting maturation stages. Results showed that red immature placental tissue, with a Trolox equivalent antioxidant capacity (TEAC) value of 55.59 μmols TE g−1 FW, exhibited the strongest total antioxidant capacity using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the CUPRAC methods. Placental tissue also had the highest total phenolic content (27 g GAE 100 g−1 FW). The antioxidant capacity ofCapsicumwas directly related to the total amount of phenolic compounds detected. In particular, placentas had high levels of capsaicinoids, which might be the principal responsible for their strong antioxidant activities.

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Anti-urease, total phenolic content and antioxidant activities of some Inula l. (Asteraceae) taxa in Turkey

Genetika ◽

10.2298/gensr2003825s ◽

2020 ◽

Vol 52 (3) ◽

pp. 825-834

Author(s):

Emre Sevindik ◽

Sinem Aydin ◽

Mehmet Paksoy ◽

Bahar Sokmen

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Antioxidant Activities ◽

Soxhlet Extraction ◽

Total Phenolic ◽

Food Industries ◽

Total Antioxidant ◽

Ethanol Extracts

The genus Inula belongs to family Asteraceae and it is medicinally important because it possesses cytotoxic, anticancer, hepatoprotective, antibacterial and anti-inflammatory properties. The aim of this research was to explore antioxidant and anti-urease activities of fifteen Inula taxa in Turkey. Ethanol extracts of Inula taxa were obtained by Soxhlet extraction. Antioxidant activity was determined through total antioxidant activity, total phenolic content and copper reducing antioxidant capacity (CUPRAC) analyses. The highest total phenolic content and total antioxidant capacity were found in I. orientalis (158.54?0.002 ?g GAE/mL) and I. macrocephala (189.16?0.002 ?g AAE/mL). CUPRAC activity increases with the increasing concentration of the extracts and the standard. Moreover, all the tested plants exhibited better anti-urease activity than standard thiourea except for I. anatolica and I. thapsoides subsp. thapsoides. Results obtained from this study demonstrate that Inula species might be utilized as a probable natural source in the pharmaceutical and food industries but further and more specific studies are needed to determine active antioxidative and anti-urease compounds in the extracts.

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Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

Journal of Food Quality ◽

10.1155/2018/7836745 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 4

Author(s):

Lisa Garretson ◽

Catrin Tyl ◽

Alessandra Marti

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Flavonoid Content ◽

Processing Step ◽

Cooking Times ◽

Dpph Radical Scavenging

While extensive research has been performed on the composition and cooking quality of commodity beans, relatively little is known about pigmented heirloom varieties and the effects of processing on their antioxidant capacity. The aim of this study was to evaluate the effect of soaking and cooking on antioxidants in four heirloom bean varieties compared to Pinto. Water absorption kinetics, soaking and cooking time, DPPH radical scavenging activity, and total phenolic and total flavonoid content were determined in raw, soaked, and cooked samples. Heirlooms required less time to hydrate compared to Pinto, whereas cooking times were similar. The effect of soaking on antioxidant capacity and flavonoids was minimal compared to cooking, which led to losses of up to 57%. Each pigmented heirloom bean had specific characteristics, and three of them had equal or higher amounts of antioxidants or antioxidant activity than Pinto at every processing step. Among heirlooms, Koronis Purple and Jacob’s Cattle had the highest antioxidant activity and Jacob’s Cattle and Tiger’s Eye the highest amount of flavonoids, even after cooking.

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Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

Antioxidants ◽

10.3390/antiox8040078 ◽

2019 ◽

Vol 8 (4) ◽

pp. 78 ◽

Cited By ~ 11

Author(s):

Qing Liu ◽

Guo-Yi Tang ◽

Cai-Ning Zhao ◽

Ren-You Gan ◽

Hua-Bin Li

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Gallic Acid ◽

Red Wine ◽

Antioxidant Activities ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antioxidant Power ◽

Wine Vinegar ◽

Phenolic Profiles

Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two important components of the flavors and health benefits of fruit vinegars. This study aimed to test the antioxidant activities, phenolic profiles, and organic acid contents of 23 fruit vinegars. The results found that the 23 fruit vinegars varied in ferric-reducing antioxidant power (FRAP, 0.15–23.52 μmol Fe(II)/mL), Trolox equivalent antioxidant capacity (TEAC, 0.03–7.30 μmol Trolox/mL), total phenolic content (TPC, 29.64–3216.60 mg gallic acid equivalent/L), and total flavonoid content (TFC, 2.22–753.19 mg quercetin equivalent/L) values. Among the 23 fruit vinegars, the highest antioxidant activities were found in balsamic vinegar from Modena (Galletti), Aceto Balsamico di Modena (Monari Federzoni), red wine vinegar (Kühne), and red wine vinegar (Galletti). In addition, polyphenols and organic acids might be responsible for the antioxidant activities of fruit vinegars. The most widely detected phenolic compounds in fruit vinegars were gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, and p-coumaric acid, with tartaric acid, malic acid, lactic acid, citric acid, and succinic acid the most widely distributed organic acids. Overall, fruit vinegars are rich in polyphenols and organic acids and can be a good dietary source of antioxidants.

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Antimicrobial and Antibiofilm Activity against Staphylococcus aureus of Opuntia ficus-indica (L.) Mill. Cladode Polyphenolic Extracts

Antioxidants ◽

10.3390/antiox8050117 ◽

2019 ◽

Vol 8 (5) ◽

pp. 117 ◽

Cited By ~ 17

Author(s):

Federica Blando ◽

Rossella Russo ◽

Carmine Negro ◽

Luigi De Bellis ◽

Stefania Frassinetti

Keyword(s):

Staphylococcus Aureus ◽

Antioxidant Activity ◽

Antioxidant Capacity ◽

Biofilm Formation ◽

Ex Vivo ◽

Trolox Equivalent Antioxidant Capacity ◽

Total Phenolic ◽

Antibiofilm Activity ◽

Opuntia Ficus Indica

Plant extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, at some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of polyphenolic extracts from cladodes of Opuntia ficus-indica (L.) Mill. to inhibit the growth of some enterobacteria and the biofilm formation by Staphylococcus aureus. Opuntia ficus-indica cladodes at two stages of development were analysed for total phenolic content and antioxidant activity by Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) (in vitro assays) and by cellular antioxidant activity in red blood cells (CAA-RBC) (ex vivo assay). The Liquid Chromatography Time-of-Flight Mass Spectrometry (LC/MS–TOF) analysis of the polyphenolic extracts revealed high levels of piscidic acid, eucomic acid, isorhamnetin derivatives and rutin, particularly in the immature cladode extracts. Opuntia cladodes extracts showed a remarkable antioxidant activity (in vitro and ex vivo), a selective inhibition of the growth of Gram-positive bacteria, and an inhibition of Staphylococcus aureus biofilm formation. Our results suggest and confirm that Opuntia ficus-indica cladode extracts could be employed as functional food, due to the high polyphenolic content and antioxidant capacity, and used as natural additive for food process control and food safety.

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

Molecules ◽

10.3390/molecules23092216 ◽

2018 ◽

Vol 23 (9) ◽

pp. 2216 ◽

Cited By ~ 7

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.

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Evaluation of the Antioxidant Activity of Bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) Flesh and Seeds as Affected by Maturity and Processing Method

Chiang Mai University Journal of Natural Sciences ◽

10.12982/cmujns.2021.042 ◽

2021 ◽

Vol 20 (2) ◽

Author(s):

Kristel June Sartagoda ◽

Ma. Cristina Ilano ◽

Lloyd Earl Flandez ◽

Katherine Ann Castillo-Israel

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Processing Method ◽

Total Phenolic ◽

Maturity Stage ◽

Anthocyanin Content ◽

Processing Methods ◽

Total Anthocyanin ◽

Antioxidant Content ◽

Freeze Dried

This study aimed to determine the influence of maturity stages and processing methods (blanching and steaming) on the antioxidant profile and in vitro antioxidant activities of bignay (Antidesma bunius (Linn.) Spreng var. Kalabaw) flesh and seeds. Bignay fruits of three maturities (unripe, half ripe, and fully ripe) were collected from Laguna, Philippines. Each maturity stage was subdivided into three lots. One lot underwent blanching at 90 ± 5°C for 2 minutes, and another underwent steaming at 105 ± 5°C for 5 minutes while the last did not undergo treatment. Seeds of the samples were then separated from the flesh. Both seeds and flesh were freeze-dried, extracted, and analyzed for antioxidant contents (total phenolic content, total flavonoid content, and total anthocyanin content) and antioxidant activity by DPPH, ABTS, and FRAP assays. Results show that both the maturity and processing methods significantly affect the antioxidant content and activity of the samples. Moreover, except for the FRAP assay done on flesh samples, all assays showed that there is significant interaction between the effect of maturity and processing method on the antioxidant contents and activity of bignay flesh and seeds. Results also show that fully ripe flesh and seeds yielded greater antioxidant content and antioxidant activity than their half-ripe and unripe counterparts; whereas, blanched flesh and seeds generally had higher antioxidant activities than their unprocessed and steamed counterparts.

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