scholarly journals Total Phenolic Content and Antioxidant Activity of Salvia spp. Exudates

2012 ◽  
Vol 7 (2) ◽  
pp. 1934578X1200700 ◽  
Author(s):  
Laura Giamperi ◽  
Anahi Bucchini ◽  
Angela Bisio ◽  
Emanuela Giacomelli ◽  
Giovanni Romussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

The total phenolic content and antioxidant activity of 6 Salvia spp. exudates were measured to find new potential sources of natural antioxidants. Total phenolic content was assessed by a modified Prussian blue method, and the antioxidant activity by two methods: 1,1- diphenyl-2-picryl- hydrazyl (DPPH) radical scavenging capacity assay and lipoxygenase inhibitory assay. The total phenolic content ranged between 1.3 μg/mg DW ( S. fallax) and 74.0 μg/mg DW ( S. cacaliaefolia). In the DPPH test, S. cacaliaefolia was more effective than BHT, while in the inhibition of lipid peroxidation all the extracts presented good antioxidant capacity.

scholarly journals Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

2017 ◽  
Vol 45 (2) ◽  
pp. 458-465 ◽  
Author(s):  
Antoanela PATRAS ◽  
Vasile STOLERU ◽  
Razvan Vasile FILIMON ◽  
Silvica PADUREANU ◽  
Elena Liliana CHELARIU ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Broccoli Sprouts ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

Sprouts are very rich in antioxidants (e.g. phenolic compounds) and their consumption is beneficial for humans’ health. The sprouts’ antioxidant properties are correlated to conditions of growth and maturity stage. The present study reveals the influence of maturity stage (5-, 7- and 9-day-old) and two sodium salts, NaCl and Na2SO4 (10 mM and 100 mM) on the antioxidant capacity and total phenolic content of cauliflower and broccoli sprouts. The analysed sprouts’ extracts were obtained in two phases, using ethanol 70% with 0.01% hydrochloric acid. In the case of cauliflower, the 7 days germination leads to the highest total phenolic content and radical scavenging capacity. Broccoli sprouts revealed the most enhanced DPPH radical scavenging capacity and total phenolic content at 5-day-old. The two sodium salts, generally, had positive effects on global antioxidant status. It is highlighted both for broccoli and cauliflower, the stimulating effect of 100 mM Na2SO4 on the total phenolic content and soluble dry weight, but the DPPH radical scavenging activity was more important in the case of NaCl, than Na2SO4 treatments, except for cauliflower sprouts treated with 100 mM Na2SO4. In conclusion, germination under adequate salt stress is a protocol to be considered in order to improve antioxidant properties of broccoli and cauliflower sprouts, despite the non-convenient effects on the germination and sprouts growth. Further researches are needed to optimize the level and time periods of such treatments.

scholarly journals Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 389 ◽  
Author(s):  
Samuchaya Ngamsuk ◽  
Tzou-Chi Huang ◽  
Jue-Liang Hsu
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging ◽  
Coffea Arabica L

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p < 0.05) improved the release of total phenolic content and total procyanidins compared with the fresh leaves. The results showed that the young leaves exposed to drying processes had the highest total phenolic content, total procyanidins, and DPPH radical scavenging activity. Therefore, the effect of different drying temperatures (30, 40, and 50 °C) in the young leaves were further analyzed. The results indicated that DPPH radical scavenging activity, total phenolic content, and total procyanidins were increasingly generated when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 °C. The DPPH radical scavenging activity of the coffee leaf teas was significantly correlated with total phenolic content and total procyanidins. Identification of Coffea arabica L. bioactive compounds by LC-MS showed the presence of catechin or epicatechin, mangiferin or isomangiferin, procyanidin B, caffeoylquinic acids (CQA), caffeine, quercetin-3-O-glucoside, procyanidin C, rutin, and 3,4-diCQA. Coffea arabica L. leaf tea was confirmed to be a potential functional food rich in phenolic compounds with strong antioxidant activity.

Effect of 1-MCP on Bioavailability of Lingwu Long Jujube In Vitro Digestion

2012 ◽  
Vol 554-556 ◽  
pp. 1357-1360
Author(s):  
Zhong Li Jiang ◽  
Ai Li Wang ◽  
Xi Hong Li ◽  
Min Peng Zhu ◽  
Jun Wei Wang
Keyword(s):  
Free Radical ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Total Phenolic ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Control Samples

The present study investigated the effect of 1-MCP on bioavailability of Lingwu long jujube stored at 0 °C for 60 days. At the end of the storage, compared with the control samples, Lingwu long jujube treated with 1-MCP exhibited higher Vc bioaccessibility, total phenolic content and free radical scavenging capacity, which demonstrated that 1-MCP treatment could provide a better effect on maintaining the bioavailability of Lingwu long jujube.

scholarly journals Effects of Solvents on Total Phenolic Content and Antioxidant Activity of Ginger Extracts

2020 ◽  
Author(s):  
Dessie Ezez ◽  
Molla Tefera
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Dpph Radical Scavenging

Abstract Ginger (Zingiber officinale) is a popular spice which used for the treatment of different gastrointestinal and inflammatory discomfort. In the present study, the total phenolic content (TPC) and antioxidant activity of ginger extract using four solvents (ethanol, methanol, acetone and ethyl acetate) were determined. Among the four solvents, methanol extract showed that the maximum phenolic (1183.813 mg GAE/100 g at Ayikel and 1022.409 mg GAE/100 g at Mandura) and the least were found in acetone extract (748.865 mg GAE/100 g at Ayikel and 690.152 mg GAE/100 g at Mandura). In addition, the highest DPPH radical scavenging activity (84.868% at Ayikel and 82.883% at Mandura) was observed in methanol. However, acetone showed the least DPPH radical scavenging activity (73.864% at Ayikel and 70.597% at Mandura). Antioxidant activities of ginger extracts were also expressed as IC50 values and acetone extract has maximum IC50 value (0.654 and 0.812 mg/mL) followed by ethyl acetate and ethanol, while the lowest for methanol extracts (0.481 and 0.525 mg/mL). The result of this study showed that extraction solvents significantly affected the total phenolic content and antioxidant activities of ginger. Thus, ginger can be regarded as promising candidates for natural sources of antioxidants with high value of phenolic contents.

scholarly journals Antioxidant Capacity and Total Phenolic Content of Fresh, Oven-Dried and Stir-Fried Tamarind Leaves

2017 ◽  
Vol 5 (3) ◽  
pp. 282-287 ◽  
Author(s):  
Lee Leng ◽  
Nuramira Nadzri ◽  
Abdul Shaari ◽  
Norawanis Abdul Razak ◽  
Khor Yee
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Frying Process ◽  
Amine Groups ◽  
Chemical Groups ◽  
Dpph Radical Scavenging

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process.

scholarly journals Diversity in Accessions of Panicum miliaceum L. Based on Agro-Morphological, Antioxidative, and Genetic Traits

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1012 ◽  
Author(s):  
Bimal Ghimire ◽  
Chang Yu ◽  
Seung Kim ◽  
Ill-Min Chung
Keyword(s):  
Genetic Diversity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Panicum Miliaceum ◽  
Expected Heterozygosity ◽  
Radical Scavenging Capacity ◽  
Bioactive Properties ◽  
Scavenging Capacity

The genetic diversity and antioxidant potential of Panicum miliaceum L. accessions collected from different geo-ecological regions of South Korea were evaluated and compared. Antioxidant potential of seeds was estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging assays and total phenolic content was determined by the Folin–Ciocalteu method. Total phenolic content (TPC) in 80% methanolic extracts ranged from 16.24 ± 0.86 to 58.04 ± 1.00 mg gallic acid equivalent (GAE)/g of the sample extracts and total flavonoid content (TFC) varied from 7.19 ± 1.05 to 52.56 ± 1.50 mg quercetin equivalents (QE) mg/g of the sample extracts. DPPH radical scavenging capacity of the extracts from the 15 accessions of P. miliaceum varied from 206.44 ± 7.72 to 2490.24 ± 4.641 mg GAE/g of the sample extracts and ABTS radical scavenging capacity ranged from 624.85 ± 13.1 to 1087. 77 ± 9.58 mg GAE/g of the sample extracts. A wide range of genetic variation was observed as measured by Shannon’s information index (I), number of effective alleles (Ne), number of observed alleles (Na), expected heterozygosity (He), unbiased expected heterozygosity (uHe). The observed variation in the bioactive properties, morphological traits, and genetic diversity among the accessions may provide useful information for breeding programs seeking to improve bioactive properties of P. miliaceum.

scholarly journals Antioxidant, antifungal and anticancer activities of se-enriched Pleurotus spp. mycelium extracts

2014 ◽  
Vol 66 (4) ◽  
pp. 1379-1388 ◽  
Author(s):  
Ivan Milovanovic ◽  
Mirjana Stajic ◽  
Jasmina Cilerdzic ◽  
Tatjana Stanojkovic ◽  
Aleksandar Knezevic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Inhibitory Concentration ◽  
Radical Scavenging ◽  
Pleurotus Eryngii ◽  
Dpph Radical ◽  
Anticancer Activities ◽  
Radical Scavenging Capacity ◽  
Low Concentrations ◽  
Scavenging Capacity ◽  
Dpph Radical Scavenging

The goal of this study was the evaluation of antifungal, antioxidant and anticancer potentials of Pleurotus eryngii, P. ostreatus and P. pulmonarius mycelial extracts, and the influence of mycelium enrichment with selenium on these activities. Both Se-amended and non-amended extracts showed the same or similar minimal inhibitory concentration for 14 studied micromycetes, while a fungicidal effect was not noted, contrary to ketoconazole, which had inhibitory and fungicidal effects at very low concentrations. Se-non-amended extracts exhibited antioxidant activity, especially at higher concentrations. Selenium enrichment influenced activity, its effects decreasing in P. eryngii and P. pulmonarius, while in P. ostreatus no effect was noted. The DPPH? radical scavenging capacity of the extracts was in direct correlation with their phenol and flavonoid contents. Cytotoxic activity against both HeLa and LS174 cell lines was very low compared with cis-DDP. These features suggest that mycelium should be an object of intensive studies.

Polyphenols of Rosa L. Leaves Extracts and their Radical Scavenging Activity

2007 ◽  
Vol 62 (1-2) ◽  
pp. 32-38 ◽  
Author(s):  
Renata Nowak ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Ellagic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Total Phenolic

Antioxidant potential of Rosa L. leaves methanolic extracts was evaluated in vitro using a spectrophotometric method based on measuring the radical scavenging effect on 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radicals. The contents of ellagic acid, quercetin and kaempferol in the extracts from leaves of seventeen rose species were determined using SPE-RPHPLC methods. Additionally, total phenolic content was determined spectrophotometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). Remarkable high antioxidant activity and high total phenolic content (5.7% < GAE < 15.2%), large ellagic acid (EA) content from 9.37 to 19.42 mg/g of dry weight, a quercetin content ranging from 3.68 to 15.81 mg/g of dry weight and kaempferol content from 1.25 to 9.41mg/g of dry weight were found in rose leaves. Significant correlation between EA (r2 = 0.6131), quercetin (r2= 0.5158), total phenolic content (r2= 0.8485) and antioxidant activity was observed. Basing on the studies conducted one may assume that the extracts of rose leaves are a rich source of natural antioxidants and could be used to prevent free-radical-induced deleterious effects.

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