scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

scholarly journals Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 107 ◽  
Author(s):  
Seydi Yıkmış
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Process Conditions ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Bioactive Substances ◽  
Total Antioxidant

In this study, the aim is to produce non-thermal vinegar by using red Uruset apples, which have high bioavailability among apple varieties. For this purpose, Uruset apple vinegar was produced and ultrasound at different times (2, 4, 6, 8 and 10 min) and different amplitudes (40%, 50%, 60%, 70%, and 80%); in addition, a 26 kHz frequency was applied to the samples. Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1-diphenyl- 2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)), and color values were evaluated for the optimization of process conditions. At the same time, the differences between commercial apple vinegar (CV), pasteurized Uruset apple vinegar (PV), and a control (C) of untreated apple vinegar were investigated. Ultrasound treatment of Uruset apple vinegar was more successful for the enrichment of bioactive substances than the other samples. At the end of the study, the maximal optimization values for Uruset apple vinegar were 7.4 min and 62.2 amplitude. At the end of optimization, CUPRAC (0.69 mg TEAC/mL), DPPH (0.49 mg TEAC/mL), total flavonoid content (46.95 mg CE/L), and total phenolic content (124.25 mg GAE/L) were determined. As a result, ultrasound technology was successfully used for Uruset apple vinegar production.

scholarly journals Bioresource Utilization of Djulis (Chenopodium formosanum) Biomass as Natural Antioxidants

2020 ◽  
Vol 12 (15) ◽  
pp. 5926
Author(s):  
Po-Hsien Li ◽  
Yung-Jia Chan ◽  
Wen-Chien Lu ◽  
Da-Wei Huang ◽  
Ting-Chieh Chang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Sugar ◽  
Total Flavonoid ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Djulis (Chenopodium formosanum) is a yearly, fast-growing, under-utilized pseudo-cereal with a high proportion of biomass content. We used the hulls, which are usually removed from djulis as crop residue, to evaluate the free-radical scavenging and antioxidant capacity of djulis. We studied the antioxidant capacity of ethanol- and water-extracted hulls and roots by using various in vitro methods. Ascorbic acid was the reference sample. The extract samples were used at 200, 400, 600, 800, and 1000 µg/mL. Total sugar content, total phenolic content, and total flavonoid content were assessed. Antioxidant activity was assessed by using the Trolox equivalent antioxidant capacity, ferric reducing antioxidant power, cupric ion reducing antioxidant capacity, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and N, N-dimethyl-ρ-phenylenediamine. Ethanol- and water-extracted red djulis hulls showed high amounts of total sugar, total phenolic content, total flavonoid content, and antioxidant capacity. Moreover, ethanol- and water-extracted red djulis roots showed moderate antioxidant capacity. However, ethanol- and water-extracted yellow djulis hulls showed limited antioxidant activities. Utilization of the biomass of djulis hulls and roots as natural antioxidant resources may be environmentally friendly and foreseeable.

Antioxidant capacity of hydroalcoholic extracts of Grewia serrulata DC and Grewia nervosa (Lour.) Panigrahi

2018 ◽  
Vol 9 (1) ◽  
pp. 121
Author(s):  
Mentham Ramesh ◽  
Chandu Babu Rao
Keyword(s):  
Total Phenolic Content ◽  
Superoxide Radical ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

The current investigation is intended to evaluate the content of phytochemical constituents and antioxidant potential of hydroalcoholic extracts of stem and root of Grewia serrulata DC (HAESGS & HAERGS) and leaf and bark of Grewia Nervosa (Lour.) panigrahi (HAELGN & HAEBGN). Initially, all the extracts at different concentrations were estimated for their total phenolic content and total flavonoid content. The study was further extended for their antioxidant potential evaluation using various in vitro methods such as 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and superoxide radical scavenging assays. The total phenolic content (mg gallic acid equivalent per gram of extract) was high in HAELGN (170.82±0.19) and HAERGS (123.00±0.48) than HAESGS (111.2±0.26) and HAEBGN (119.60±0.23). The total flavonoid content (mg quercetin equivalent per gram) is greater in HAERGS (71.24±0.50) and HAESGS (65.68±0.27) than HAELGN (55.82±0.35) and HAEBGN (62.38±0.45). The IC50 values (µg/ml) of different plant extracts inferred that DPPH radical scavenging activity is greater in HAELGN (42.91±0.88) and HAEBGN (53.87±0.35) than HAESGS (126.73±1.20) and HAERGS (88.87±1.25). However, hydroxyl and superoxide radical scavenging activity is more in HAERGS (135.41±1.19 & 88.00±1.42) and HAELGN (172.28±1.91 & 108.163±1.09) than HAESGS (237.3±1.65 & 110.074±0.87) and HAEBGN (204.7±1.04 & 125.54±1.07). The results of present comprehensive analysis demonstrated that both the plants Grewia serrulata DC and Grewia Nervosa (Lour.) panigrahi possess high phenolic, flavonoid contents and potential antioxidant activity, and could be used as a valid source of natural antioxidants and might be utilized for pharmacological screening of various therapeutic activities. Keywords: Grewia serrulata; Grewia Nervosa; Total Phenolic content; Total flavonoid content; Antioxidant potential

scholarly journals Spectrophotometric determination of sun protective factor (SPF) and antioxidant potential of different solvent extracts of graptophyllum pictum

2019 ◽  
Vol 10 (SPL1) ◽  
Author(s):  
Noor Diyana Ibrahim ◽  
Wan Nur Farihah Che Mustafa ◽  
Mahendran Sekar ◽  
Khor Poh Yen ◽  
Seow Lay Jing
Keyword(s):  
Total Phenolic Content ◽  
Methanol Extract ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Antioxidant Potential ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Uv Spectrophotometry ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Natural substances extracted from plants have been gaining attraction as protective agents due to their safety and responsible for multiple biological effects on skins. The present study was to determine the total phenolic and flavonoid contents, Sun Protection Factor (SPF), and antioxidant potential of different solvent extracts of Graptophyllum pictum leaves. The dried powdered leaves were extracted by the cold maceration method, using three different solvents, i.e., methanol, ethanol, and water. The extracted leaves was tested for antioxidant activity using of DPPH (1,1-diphenyl-2-picryl-hydrazyl). Total phenolic content was determined using the Follin-Ciocalteu and for total flavonoid content with used the aluminium chloride. The SPF of all extracts were analyzed by ultraviolet (UV) spectrophotometry. The total phenolic content is the highest in methanol extract (377.61±0.31 µg/ml), and total flavonoid content is the highest in ethanol extract (158.06 ± 0.18 µg/ml). For DPPH free radical scavenging activity, ethanolic extract showed the maximum percentage of inhibition, and for SPF, methanol extract had displayed the highest. The study recommends that methanol is a good solvent for the extraction of sun-protective constituents from G. pictum.

scholarly journals Proximate and Biological Activity Studies of Syzygium samarangense: Study of different extractives of Syzygium samarangense

2021 ◽  
Vol 3 (1) ◽  
pp. 172-177
Author(s):  
Mohammad Shoeb ◽  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ash Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Methanolic Extracts ◽  
Total Antioxidant ◽  
Polycyclic Aromatic ◽  
Red Variety

Fruits of red and green varieties of Syzygium samarangense, commonly known as Jamrul in Bangladesh, are very popular for all ages of people. Air-dried fruits of S. samarangense were successively extracted with n-hexane, dichloromethane (DCM) and methanol. The moisture and ash content of the raw fruits were determined by thermal heating at 105 and 700, respectively. Different biologically important functional groups were identified by FT-IR spectroscopy. The n-hexane, DCM and methanolic extracts were tested for cytotoxicity against HeLa and Vero cell lines. Total phenolic content, total flavonoid content and total antioxidant capacity in the three extracts of both varieties were determined. The moisture content and ash content were 92% and 90%, and 0.12% and 0.16% in red variety and green variety, respectively. UV-Vis spectrum revealed the presence of long chain conjugation or polycyclic aromatic chromophores in n-hexane, DCM and methanolic extracts of S. samarangense. The DCM extract of both varieties had highest total phenolic content, flavonoid content and antioxidant capacity compared to n-hexane and methanol extracts. The study concludes that the fruit of S. samarangense (red and green variety) grown in Bangladesh are rich source of phytochemicals which possess antioxidant activity and safe to health for their non-cytotoxic properties. The green variety contains more phenolic content and antioxidant capacity than red variety.

scholarly journals Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Thandiwe Alide ◽  
Phanice Wangila ◽  
Ambrose Kiprop
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Cooking Temperature ◽  
Ethanolic Extracts ◽  
The Mean

Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per 100 g (GAE/100 g) and 638.96 ± 15.30 mg GAE/100 g of plant material for the aqueous and ethanolic extracts respectively. The mean total flavonoid content 109.78 ± 6.78 mg quercetin equivalent per 100 g (QE/100 g) and 258.47 ± 12.37 QE/100 g for aqueous and ethanolic extracts respectively. Fourier transform infrared spectral data showed absorptions in the range for carboxylic acids, hydroxyl group, esters, and alcohols, confirming the presence of phenols and flavonoids in the extracts. Cooking temperature had a significant effect on total phenolic content and total flavonoid content while cooking time did not have a significant effect on the phytochemicals and antioxidant activity.

scholarly journals Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

2012 ◽  
Vol 60 (1) ◽  
pp. 167-172 ◽  
Author(s):  
Jindřiška Vábková ◽  
J. Neugebauerová
Keyword(s):  
Total Phenolic Content ◽  
Plant Material ◽  
Aerial Part ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Time Of Harvest

In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP)of 3 herbs species, that are commonly used in fresh stage (summer savory –Satureja hortensisL., marjoram –Majorana hortensisM. and thyme –Thymus vulgarisL.) in dependence on time of harvest. The total flavonoid content ranged from 2.36 to 4.10 g of catechin equivalents (CE).100g−1of dry weight (dw) of plant material. The highest average total flavonoids content was ascertained in aerial part of summer savory colected in first harvest (4.10 g CE.100g−1dw) and the lowest in aerial part of summer savory collected in third harvest (2.36 g CE.100g−1dw). The highest total flavonoid content was measured by all tested species in plant material harvested in first time of harvest. The highest total phenolic content was estimated in plant material of marjoram harvested in the second time of harvest (6.74 g gallic acid equivalents (GAE).100g−1dw) and the lowest in aerial part of summer savory harvested in the third time of harvest (4.16 g GAE .100g−1dw). Ferric reducing antioxidant power (FRAP) ranged from 1,13 (summer savory, harvest No. 3) to 1.91 g GAE .100g−1dw (thyme, harvest No. 1). The best results of total flavonoid content, total phenolic content and FRAP were obtained by marjoram. Among harvest times there were the highest contents of measured compound mainly by the samples collected in the first time of harvest.

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