scholarly journals Evaluation of Antioxidant and Cytotoxic Effect of Selenium Nanoparticles Synthesised Using Capparis decidua

2020 ◽  
pp. 60-66
Author(s):  
P. S. Thana Lakshme ◽  
Preetha S ◽  
M. Jeevitha ◽  
S. Rajeshkumar
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Brine Shrimp ◽  
Cytotoxic Effect ◽  
Cost Effective ◽  
Selenium Nanoparticles ◽  
Inert Material ◽  
Dpph Assay ◽  
Capparis Decidua

Background: Among the nanoparticles, selenium nanoparticles (SeNP) are one of the most extensively studied as Selenium has zero oxidation state, non toxic and biologically inert material. This is the reason why Selenium is considered as a major nanoparticulate. In this study SeNPs were extracted from the fruit of Capparis decidua which is a xerophytic small herb. Aim: The aim of the present study is to evaluate the cytotoxic effect and antioxidant capacity of selenium nanoparticles. Materials and Methods: In this study SeNPs were extracted from the fruit of Capparis decidua which is a xerophytic small herb. The cytotoxic effect of SeNPs was evaluated using Brine Shrimp assay and the antioxidant activity was determined using DPPH assay considering ascorbic acid as the standard. Results: From the study of this assay the shrimps introduced  into the well were almost alive in different concentrations and this indicates that there is no cytotoxicity in selenium nanoparticles. The percentage inhibition of Selenium nanoparticles in 10 µl was 15.4 0.1, 20 µl was 38.36 0.15, 30 µl was 45.3 0.1, 40 µl was 59.6 0.15 and 50 µl was 65.6  0.1. It can be inferred that percentage inhibition increases with increase in concentration but it was less when compared to the percentage inhibition of the standard. Conclusion: The selenium nanoparticles extracted from Capparis decidua do not have any cytotoxic effect on shrimps. The SeNPs possessed significant antioxidant activity in increasing concentrations compared to the standard used. Thus SeNPs are biologically useful and can be used as eco-friendly, cost effective and efficient biomedical agents and therapeutics.

scholarly journals Nanoelicitors Application Promote Antioxidant Capacity of Asparagus officinalis (In Vitro)

2021 ◽  
Vol 11 (3) ◽  
pp. 259-265
Author(s):  
Reza Mohammadhassan ◽  
◽  
Annahid Ferdosi ◽  
Shiva Malmir ◽  
Alexander Marcus Seifalian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Side Effects ◽  
Medicinal Plant ◽  
Antioxidant Capacity ◽  
Natural Antioxidants ◽  
Selenium Nanoparticles ◽  
Asparagus Officinalis ◽  
Dpph Assay ◽  
Male And Female ◽  
Modern Agriculture

Nanoparticles recently play remarkable roles in modern agriculture and biotechnology due to specific exclusively physicochemical and biological characteristics of the particles. In recent years, nanoparticles are been using as fertilizers and elicitors to improve crops. Nutritionists are constantly seeking natural antioxidants without side effects to using for healthcare and treatment. Asparagus officinalis L. as medicinal plant treated by iron (0, 10, 50 and 100 mg/L) and selenium (0, 0.5,and 1 mg/L) nanoparticles as nano elicitors. Then the antioxidant capacity of A. officinalis L. was detected and measured by α, α-diphenyl-β-picrylhydrazyl (DPPH) assay, for assessment of the antioxidant activity. The iron nanoparticlesconcentration significantly increases the antioxidant activity of both male and female asparagus stem, as well as selenium nanoparticles. When combined iron and selenium used as nano elicitors then cause the antioxidant activity significantly decreases. But the integration of two nano elicitors (iron and selenium) decreased antioxidant capacity while the use of nano-selenium could enhance antioxidant capacity. The application of nano elicitor increased antioxidant capacity in the female stem than male.Nanoparticles recently play remarkable roles in modern agriculture and biotechnology due to specific exclusively physicochemical and biological characteristics of the particles. In recent years, nanoparticles are been using as fertilizers and elicitors to improve crops. Nutritionists are constantly seeking natural antioxidants without side effects to using for healthcare and treatment. Asparagus officinalis L. as medicinal plant treated by iron (0, 10, 50 and 100 mg/L) and selenium (0, 0.5,and 1 mg/L) nanoparticles as nano elicitors. Then the antioxidant capacity of A. officinalis L. was detected and measured by α, α-diphenyl-β-picrylhydrazyl (DPPH) assay, for assessment of the antioxidant activity. The iron nanoparticlesconcentration significantly increases the antioxidant activity of both male and female asparagus stem, as well as selenium nanoparticles. When combined iron and selenium used as nano elicitors then cause the antioxidant activity significantly decreases. But the integration of two nano elicitors (iron and selenium) decreased antioxidant capacity while the use of nano-selenium could enhance antioxidant capacity. The application of nano elicitor increased antioxidant capacity in the female stem than male.

scholarly journals Formulation of Ethyl Cellulose Microparticles Incorporated Pheophytin A Isolated from Suaeda vermiculata for Antioxidant and Cytotoxic Activities

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1501 ◽  
Author(s):  
Hamdoon A. Mohammed ◽  
Mohsen S. Al-Omar ◽  
Mahmoud Zaki El-Readi ◽  
Ahmad H. Alhowail ◽  
Maha A. Aldubayan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Ethyl Cellulose ◽  
Cytotoxic Effect ◽  
Reducing Power ◽  
Chloroform Extract ◽  
Water Soluble ◽  
Pheophytin A ◽  
Wide Range ◽  
Mcf 7

Background: This study is designed to discover a method for delivering an efficient potent pheophytin a (pheo-a) into more absorbed and small polymeric ethyl cellulose (EC) microparticles. Methods: Silica gel and Sephadex LH-20 columns were used to isolate pheo-a from the chloroform extract of the edible plant, Suaeda vermiculata. Pheo-a was incorporated into EC microparticles using emulsion-solvent techniques. The antioxidant activity of pheo-a microparticles was confirmed by the level of superoxide radical (SOD), nitric oxide (NO), and reducing power (RP) methods. Meanwhile, the cytotoxic effect of the product was investigated on MCF-7 cells using MTT assay. Results: Pheo-a was isolated from S. vermiculata in a 12% concentration of the total chloroform extract. The structures were confirmed by NMR and IR spectroscopic analysis. The formulated microparticles were uniform, completely dispersed in the aqueous media, compatible as ingredients, and had a mean diameter of 139 ± 1.56 µm as measured by a particle size analyzer. Pheo-a demonstrated a valuable antioxidant activity when compared with ascorbic acid. The IC50 values of pheo-a microparticles were 200.5 and 137.7 µg/mL for SOD, and NO respectively. The reducing power of pheo-a microparticles was more potent than ascorbic acid and had a 4.2 µg/mL for IC50 value. Pheo-a microparticles did not show notable cytotoxicity on the MCF-7 cell line (IC50 = 35.9 µg/mL) compared with doxorubicin (IC50 = 3.2 µg/mL). Conclusions: the results showed that water-soluble pheo-a microparticles were prepared with a valuable antioxidant activity in a wide range of concentrations with a noteworthy cytotoxic effect.

Antioxidant activity, total phenolic and flavonoids contents of three herbs used as condiments and additives in pickles products

2013 ◽  
Vol 59 (3) ◽  
pp. 51-62 ◽  
Author(s):  
Abdollah Ghasemi Pirbalouti ◽  
Milad Setayesh ◽  
Amir Siahpoosh ◽  
Hamid Mashayekhi
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Food Industry ◽  
Phenolic Content ◽  
Food Additives ◽  
Total Phenolic ◽  
Endemic Plants ◽  
Dpph Assay ◽  
Frap Assay

Abstract Heracleum lasiopetalum Boiss, Kelussia odoratissima Mozaff., and Echinophora platyloba DC. belong the Apiaceae family. They are Iranian endemic plants. These three herbs have been used as food additives in traditional preparations such as pickles. Antioxidant activity (AA) of methanol extracts (ME) of the plants was evaluated by three assays, including DPPH, FRAP, and TEAC. From all three assays, comparing all the MEs for their IC50 and EC1 values, E. platyloba had the highest AA. Total phenolic content (TPC) of the extracts ranged from 74 to 120 mg TAE/g. The extract of H. lasiopetalum exhibited the highest TPC. The flavonoids content (FC) of the extracts ranged from 7.63 to 14.52 mg RE/g, from which the extract of E. platyloba had the highest flavonoids concentration. A positive correlation between the FC and AA in DPPH assay was found. A significant correlation was also found between the TPC and AA in FRAP assay. These results suggested that the level of AA in these plants varied in a great extent. Our results indicated that extract of E. platyloba could be an important dietary source of flavonoids compounds with high antioxidant capacity. In addition, E. platyloba can be used as an alternative preservative and natural flavor instead of synthetic ones in food industry (especially pickles)

scholarly journals Effect of Brewing Water on the Antioxidant Capacity of Green Tea Infusion with DPPH Assay

2022 ◽  
Vol 2022 ◽  
pp. 1-8
Author(s):  
Qing-Qing Cao ◽  
Yan-Qing Fu ◽  
Cheng-Bin Zhang ◽  
Yan Zhu ◽  
Jun-Feng Yin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Synergistic Effect ◽  
Metal Ions ◽  
Antioxidant Capacity ◽  
Green Tea ◽  
Ph Value ◽  
Major Contributor ◽  
Dpph Assay ◽  
Tea Infusion ◽  
Selection Of

Brewing water plays a crucial role in flavor and potential healthy functions of tea infusion. In this study, seven water samples with different physicochemical properties were selected to brew green tea. Results showed that the brewing water with higher minerals level and pH value would reduce the yield of catechins in tea infusion, which in turn caused the decrease of antioxidant activity to a large extent. Besides, it was found that EGCG, as a major contributor to the antioxidant activity of green tea infusion, was influenced differently by different metal ions, among which Ca2+/Mg2+ could enhance the antioxidant activity of EGCG solutions with different concentration through synergistic effect, particularly Ca2+, and the effect was more markable at a higher EGCG concentration. These results offered theoretical direction to the selection of tea brewing water for consumers and gave a new sight to the effects of metal ions on the antioxidant capacity of EGCG.

scholarly journals Evaluation of Antioxidant Activity and Cytotoxic Property of Methanolic Extract of Flemingia macrophylla (Willd.)

2015 ◽  
Vol 16 (2) ◽  
pp. 159-163
Author(s):  
Anjuman Ara Begum ◽  
Md Mosiul Haque ◽  
Mahfuzul Islam ◽  
Sukalyan Kumar Kundu
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Methanolic Extract ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Flemingia Macrophylla ◽  
Total Antioxidant ◽  
Stem Extract

Flemingia macrophylla locally known as ‘Charchara’ in Bangladesh is a medicinal herb. Being a member of the Fabaceae family it claims a number of medicinal uses including hypoglycemic activity, neuroprotective effect and gynecological remedies. Methanolic extract of F. macrophylla was investigated to evaluate its antioxidant and general toxic properties in this study. Antioxidant potential was evaluated using total antioxidant capacity, total phenol contents, total flavonoid contents and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Both leaf and stem extracts of F. macrophylla were found to possess significant amount of phenolics and flavonoids, expressed as gallic acid equivalents (GAE) and quercetin equivalent (QE), respectively. Interestingly total phenol content was equal for both leaf and stem extract and it was 43.8 mg GAE/g. Total flavonoid content was found to be 64.4 and 39.1 mg QE/g for leaf and stem extract, respectively. The total antioxidant capacity was expressed as ascorbic acid equivalents (AAE) and for leaf it was 5.067 mg/gm AAE and for stem 0.8167 mg/gm AAE. DPPH scavenging activity was determined by comparing with ascorbic acid. The IC50 values were 19.95, 125.89 and 707.94 ?g/ml for ascorbic acid, leaf and stem extract, respectively. The results of the present study on methanolic extracts of F. macrophylla revealed the presence of moderate antioxidant activity and extract of leaves produced better results than stem of the plant. In brine shrimp lethality bioassay, methanolic extract of F. macrophylla exhibited insignificant cytotoxicity. DOI: http://dx.doi.org/10.3329/bpj.v16i2.22298 Bangladesh Pharmaceutical Journal 16(2): 159-163, 2013

scholarly journals Extracts of red peppers: antioxidant activity and sensory evaluation

2016 ◽  
Vol 46 (2) ◽  
pp. 228-236 ◽  
Author(s):  
Neuza Jorge ◽  
Carolina Médici Veronezi ◽  
Danusa Cassiano Pereira
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Design Methodology ◽  
Reducing Power ◽  
Content Type ◽  
High Antioxidant Activity ◽  
Red Peppers ◽  
Practical Implications

Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance.

scholarly journals Antioxidant Capacity and Phenolic Content of four Myrtaceae Plants of the South of Brazil

2011 ◽  
Vol 6 (7) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Marcos José Salvador ◽  
Caroline C. de Lourenço ◽  
Nathalia Luiza Andreazza ◽  
Aislan C.R.F. Pascoal ◽  
Maria Élida Alves Stefanello
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Transfer Reaction ◽  
Phenolic Content ◽  
Hydrogen Atom Transfer ◽  
Preliminary Evaluation ◽  
Dpph Assay ◽  
The South ◽  
Ethanolic Extracts ◽  
South Of Brazil

Antioxidant compounds can be useful to prevent several degenerative diseases or as preservative in food and toiletries. Species of the Myrtaceae family are able to accumulate phenolic substances and those are closely related to the antioxidant activity due to their capacity to scavenge free radicals, protect against lipid peroxidation and quench reactive oxygen species. These facts prompted us to investigate the antioxidant capacity of the ethanolic extracts of the leaves of four Myrtaceae plants collected of the south of Brazil: Eugenia chlorophylla O. Berg., Eugenia pyriformis Cambess, Myrcia laruotteana Cambess and Myrcia obtecta (Berg) Kiacrsk. The antioxidant potential was performed using the DPPH (a single electron transfer reaction based assay) and ORAC (Oxygen Radical Absorbance Capacity, a hydrogen atom transfer reaction based assay) assays. Moreover, the total soluble phenolic content was also measured using the Folin-Ciocalteu reagent. A preliminary evaluation of the ethanolic extracts of these Myrtaceae plants revealed high levels of phenolic compounds (343.7-429.3 mg GAE) as well as high antioxidant activity according to both methods (1338 a 3785 μmol of TE/g of extract in ORAC and SC50 in the range of 1.70 and 33.7 μg/mL in the DPPH). The highest antioxidant activity obtained by DPPH assay was exhibited by ethanol extract of the leaves of E. pyriformis (1.70 μg/mL), followed by extracts of M. laruotteana (3.38 μg/mL) and M. obtecta (6.66 μg/mL). In comparison with controls, in the DPPH assay, the extract of E. pyriformis was more active than trolox (SC50 = 2.55 μg/mL), while the extracts of M. laruotteana and M. obtecta were more actives than quercetin (SC50 = 7.80 μg/mL). In the ORAC assay, all species also show good antioxidant capacity (>1000 μmol of TE/g). Initial HPLC-UV/DAD and ESIMS confirmed the presence of phenolic acids constituents in the ethanol extracts. The results indicate the presence of compounds possessing promising antioxidant/free-radical scavenging activity in the analyzed extracts of Myrcia and Eugenia plants of the south of Brazil.

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

scholarly journals Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 338-351 ◽  
Author(s):  
J. Oszmiański ◽  
A. Wojdyło
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Apple Juice ◽  
Slight Reduction ◽  
Sample Storage ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
And Storage ◽  
Anthocyanin Degradation

The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic acid, and colour. Five variants of samples were prepared: apple juices from two cultivars: the Shampion and Idared cultivars without and with 20% of blackcurrant pulp and blackcurrant juice which were stored at 4°C and 30°C for 6 months. The apple juices prepared from the Idared and Shampion cultivars had a very low L-ascorbic acid contents (1.32 mg/l and 6.26 mg/l, respectively) whereas blackcurrant juice showed the highest amount of L-ascorbic acid, i.e. 704.3 mg/l. The addition of 20% of blackcurrant pulp before apple crashing resulted in a great difference between L-ascorbic acid contents in juices. The addition of blackcurrant fruits before apple crushing had a statistically significantly different (<i>P</i> < 0.05) influence on phenolic compounds, especially in Idared blended pulp. As compared with the control samples, flavan-3-ol concentration increased 4 times in juices made from 80% of Idared apples blended with 20% of blackcurrant fruits. Apple pulp blended with blackcurrant was richer in hydroxycinnamic acids (especially caffeic, <i>p</i>-coumaric, and neochlorogenic acids) than juices made only from apples. The results ranged from 83.05 to 3297.6µM T/100 ml for DPPH (1,1-diphenyl-2-picrylhydrazyl radical), from 20.64 to 490.93µM T/100 ml for ABTS (2,2’azinobis-(3-ethylbenzthiazoline-6-sulphonic acid)), and from 1.52 to 37.35µM T/ml for FRAP (Ferric reducing antioxidant power assay) for apple juice made from the Idared cultivar and for blackcurrant juice, respectively. The highest level of the antioxidant capacity (<i>P</i> < 0.05) observed in the blackcurrant sample was due to the effect of the high anthocyanin and ascorbic acid contents. The apple juice colour showed a moderate degradation with time as indicated by the slight reduction of <i>L</i>* values in the samples stored at 4°C for 6 months, and a much higher decrease of <i>L</i>* values in the samples stored at 30°C. The lightness of the apple blended with blackcurrant increased during storage as a result of the coloured anthocyanin degradation. The temperature during the sample storage (30°C) had a significant influence, resulting in a higher degradation of all phenolics compounds analysed, colour and antioxidant activity.

scholarly journals Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2561
Author(s):  
Andrzej Cendrowski ◽  
Marcin Królak ◽  
Stanisław Kalisz
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Quality Characteristics ◽  
Raw Material ◽  
Rosa Rugosa ◽  
Fruit Wine ◽  
High Antioxidant Activity ◽  
The Stability

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa. The results obtained in this study clearly indicate that the fruits of the Rosa rugosa are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473–958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.

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