Total Phenolic Content, Antioxidant, and Sunscreen Activities of Daemonorops draco Resin Extracts from Extraction at Various Ethanol Concentrations and Resin-Solvent Ratio

This research aimed to determine the yield, total phenolic content (TPC), in vitro sunscreen (SPF), and antioxidant activities (AA) of Damonorops draco resin (DDR). The DDR was macerated with ethanol at various concentration (EC) namely 100% (E100), 90% (E90), 80% (E80), and 70% (E70) and the DDR:solvent ratio (D:S) were 1:5, 1:10, and 1:15. This research showed that the interaction between the EC and D:S affected AA, SPF, and TPC of DDR extract (DDRE), but it didn’t affect the DDRE yield. The DDR extraction with E70, E100, and D:S of 1:15 produced the highest DDRE yield. The extraction with E70 and three different D:S produced DDRE with the highest TPC. The highest AA of DDRE was obtained from extraction with E80 and D:S 1:10 (E80-10), E70-15, and E90-5 respectively. The highest SPF of DDRE was obtained from the extraction with E90-15, E70-15, E90-5, and E70-10, respectively. The extraction with E70 and D:S of 1:15 is the best extraction condition because it produces DDRE with a yield of 17.4±3.9%-20.71±1.6%; TPC of 263.93±5.25 mg GAE/g DDRS; AA with an IC value of 78.3±0.3 ppm, and sunscreen with an SPF value of 33.1±0.0.

Optimized Extraction Method for Kleeb Bua Daeng Formula with the Aid of the Experimental Design

Kleeb Bua Daeng formula is one of the popular remedies sold in Chao Phya Abhaibhubejhr Hospital, Thailand. This formula contains Piper nigrum L., Nelumbo nucifera Gaertn., and Centella asiatica L. as active components. Owing to getting the highest content of its phytochemical compounds, the conditions of solvent extraction for this formula were optimized. The type of solvent, number of extraction times, and ratio between the material and solvent were varied in this study using the Box–Behnken design. The important phytochemical constituents (total phenolics, flavonoids, carotenoids, and anthocyanins) were also determined. From the result of this study, it was found that the highest content of each total active compound was obtained from different conditions such as the optimal extraction condition of phenolic content was obtained using methanol as solvent, one time of extraction, and the ratio of powder and solvent was 1 : 6. Thus, the variation of solvent extraction condition could affect the phytochemical content. Further studies about the herbal formula involving the extraction process should concern the variation of extraction conditions to get the highest content of the active compound.

Chemical composition and vasodilator activity of different Alpinia zerumbet leave extracts, a potential source of bioactive flavonoids

A polyphenol-rich extract with an expressive vasodilator effect was obtained from fresh leaves of Alpinia zerumbet (AZ), a medicinal plant. The vasodilator effects of AZ obtained from different extraction conditions were studied in perfused mesenteric vascular bed, and total polyphenol content (TPC) was determined for all samples. Chemical composition of AZ was analyzed by UHPLC/ESI-QTOF-MS, and a list of putative compounds was obtained by a molecular network. Briefly, results obtained indicate a 50% hydroethanolic extract from fresh leaves (AZE4) as the best extraction condition, presenting the greatest vasodilator effect (ED 50 = 7.1 µg ± 1.73) and TPC (16.30 mg GAE/g ± 0.44). Flavonoids were detected as main constituents and alpinetin, kaempferol-3-O-glucuronide, (-)- epicatechin and pinocembrin were identified as major compounds. The last effective extraction condition was 50% hydroethanolic extract from dried leaves without heating, which showed the smallest vasodilator response (ED 50 = 29.1 µg ± 4.3) and TPC (6.35 mg GAE/g ± 0.08), reinforcing the use of fresh leaves and heating step to improve extracts performance. The vasodilator effect and the main flavonoid composition of AZE4 provide experimental support for the indication of this extract as a potential source of bioactive flavonoids for the treatment of cardiovascular diseases.

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk.

Highland Barley and Its By-Products Enriched with Phenolic Compounds for Inhibition of Pyrraline Formation by Scavenging α-Dicarbonyl Compounds

Pyrraline, a typical kind of advanced glycation end product, has been found to contribute to the development of pathologies associated with ageing and diabetes mellitus. In the study, phenolic compounds extracted from highland barley whole grain (HBWG) and vinasse (HBVN) were used to inhibit pyrraline formation in a simulated food. The optimal extraction condition for HBWG and HBVN was using 8 mL of 50% acetone solution at 50 °C for 60 min. The extraction and identification of phenolic compounds from HBWG and HBVN were performed by UPLC–PAD–MS/MS. The inhibitory effects of pyrraline in the simulated food were 52.03% and 49.22% by HBVN and HBWG, respectively. The diphenyl picrylhydrazyl radical- and ferric-reducing ability of plasma assays was used to evaluate the antioxidant activity of the extracts. The main inhibition pathways and molecular mechanism of phenolic compounds on pyrraline regulation were explored by scavenging α-dicarbonyl compounds. The study demonstrated that highland barley and its by-products can potentially be used as a functional food to regulate pyrraline formation during food processing.