scholarly journals Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time

2016 ◽  
Vol 88 (2) ◽  
pp. 1055-1068 ◽  
Author(s):  
ALESSANDRA C. PEDRO ◽  
FERNANDA MOREIRA ◽  
DANIEL GRANATO ◽  
NEIVA D. ROSSO
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ocimum Basilicum ◽  
Anthocyanin Content ◽  
Leaf Extracts ◽  
First Order ◽  
First Order Kinetics ◽  
Potential Source ◽  
The Stability

In the current study, response surface methodology (RSM) was used to assess the effects of extraction time and temperature on the content of bioactive compounds and antioxidant activity of purple basil leaf (Ocimum basilicum L.) extracts. The stability of anthocyanins in relation to temperature, light and copigmentation was also studied. The highest anthocyanin content was 67.40 mg/100 g extracted at 30 °C and 60 min. The degradation of anthocyanins with varying temperatures and in the presence of light followed a first-order kinetics and the activation energy was 44.95 kJ/mol. All the extracts exposed to light showed similar half-lives. The extracts protected from light, in the presence of copigments, showed an increase in half-life from 152.67 h for the control to 856.49 and 923.17 h for extract in the presence of gallic acid and phytic acid, respectively. These results clearly indicate that purple basil is a potential source of stable bioactive compounds.

scholarly journals Stabilitas Minuman Isotonik Antosianin Beras Ketan Hitam dengan Senyawa Kopigmentasi Ekstrak Bunga Belimbing (Averrhoa Carambola)

2018 ◽  
Vol 38 (1) ◽  
pp. 1
Author(s):  
Nanik Suhartatik ◽  
Akhmad Mustofa
Keyword(s):  
Antioxidant Activity ◽  
Food System ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
The Stability ◽  
Dpph Radical Scavenging

Anthocyanin is a bioactive component which give basic color of red, purple, and blue to blackish foodstuffs. So, the anthocyanin could be developed as a natural pigment in foodstuffs, but it is unstable. Several studies have been conducted to improve its stability in the food system. The purpose of this study was to analyze the stability of anthocyanin in isotonic beverages as food system with the addition of copigmentation compound derived from star fruit flower extract. The stability of the isotonic beverage was tested at some heating temperatures and storage periods. Isotonic drink were formulated using anthocyanin extracted from glutinous rice flour. Isotonic beverages consist of sucrose, fructose, sodium benzoate, citric acid, KCl, and K2PO4 which were regulated containing anthocyanin equivalent to 25 mg/L. Added ingredients to increase the stability of anthocyanin in isotonic drinks was 5% star-fruit flower extract. During storage, the phenolic content, anthocyanin, and antioxidant activity of isotonic beverages were observed. The results showed that heating process declined the anthocyanin content significantly, from 25 mg/L to 2.82 mg/L. Decreased level of anthocyanin also occurred during storage. Heating at 50, 65, and 70 °C gave no significant difference of phenol content. Similar to its ability to capture DPPH radicals (% RSA DPPH, radical scavenging activity 2.2-diphenyl-1-picrylhydrazyl). Increasing the temperature from 50 to 70 °C would increase the stability of anthocyanin, total phenolic, and also the antioxidant activity. Meanwhile, storage would decrease the anthocyanin content but increase the phenolic content and the antioxidant activity. ABSTRAKAntosianin merupakan komponen bioaktif dan warna dasar bahan makanan yang berwarna merah, ungu, biru hingga kehitaman. Antosianin berpotensi dikembangkan sebagai pewarna alami untuk makanan, akan tetapi pigmen ini bersifat tidak stabil. Beberapa penelitian telah dilakukan untuk meningkatkan stabilitasnya dalam sistem pangan. Tujuan dari penelitian ini adalah untuk menganalisis stabilitas antosianin dalam minuman isotonik sebagai sistem pangan dengan penambahan senyawa kopigmentasi yang berasal dari ekstrak bunga belimbing. Stabilitas minuman isotonik diuji pada beberapa suhu pemanasan dan periode penyimpanan. Minuman isotonik diformulasikan menggunakan antosianin hasil ekstraksi dari tepung beras ketan hitam. Minuman isotonik terdiri dari sukrosa, fruktosa, Na-benzoat, asam sitrat, KCl, dan K2PO4 yang diatur mengandung antosianin setara dengan 25 mg/L. Bahan yang ditambahkan untuk meningkatkan stabilitas antosianin pada minuman isotonik adalah ekstrak bunga maya (belimbing) 5%. Selama penyimpanan diamati kadar fenolik, kadar antosianin, dan aktivitas antioksidan dari minuman isotonik. Hasil penelitian menunjukkan bahwa proses pemanasan menyebabkan penurunan yang signifikan dari kadar antosianin, dari semula 25 mg/L menjadi hanya 2,82 mg/L saja. Penurunan kadar antosianin terjadi juga selama penyimpanan. Perlakuan suhu 50, 65, dan 70 °C memberikan perbedaan kadar fenolik yang tidak signifikan. Begitu pula dengan kemampuannya untuk menangkap radikal DPPH (% RSA DPPH, radical scavenging activity 2,2-diphenyl-1-picrylhydrazyl). Kenaikan suhu dari 50 menjadi 70 °C, meningkatkan stabilitas antosianin, meningkatkan kadar fenolik, dan aktivitas antioksidannya. Sementara proses penyimpanan membuat kadar antosianin semakin menurun dan meningkatkan kadar fenolik serta aktivitas antioksidannya.

scholarly journals Polyphenolic Profile and Antioxidant Activity of Leaf Purified Hydroalcoholic Extracts from Seven Mexican Persea americana Cultivars

Molecules ◽  
2019 ◽  
Vol 24 (1) ◽  
pp. 173 ◽  
Author(s):  
Cecilia Castro-López ◽  
Israel Bautista-Hernández ◽  
María D. González-Hernández ◽  
Guillermo C. G. Martínez-Ávila ◽  
Romeo Rojas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Persea Americana ◽  
Leaf Extracts ◽  
Potential Source ◽  
Ic50 Values ◽  
Pharmaceutical Industries ◽  
Polyphenolic Profile ◽  
First Time

Persea americana (avocado) is a fruit consumed worldwide; however, since avocado leaves are apparently a natural ingredient that can be used as a traditional medicine, they can be a potential source of bioactive compounds. This study aimed to analyze the antioxidant activity of seven Mexican avocado leaf extracts by DPPH•, ABTS•+, and lipid peroxidation (LPO), and to identify the compound profile by liquid chromatography coupled to mass spectrometry/electron spray ionization. The highest free radical-scavenging activity was observed for Platano Delgado and Criollo 6 avocado cultivars havin IC50 values of 271.86 ± 13.69 and 269.56 ± 6.53 for DPPH• and ABTS•+ radicals, respectively, while the best result for lipid oxidation inhibition was registered in Criollo 6 cultivar extract. In this study forty-one compounds were detected in avocado leaves of the the seven cultivars analyzed, and of these compounds, eighteen phenolics were identified for first time in such plant material. The present study demonstrated that Mexican cultivars of Persea americana possess diverse polyphenolic compounds with strong antioxidant activity, which might be useful in the food and pharmaceutical industries.

scholarly journals Proximate Composition and Bioactive Compounds in Diverse Eggplant Genotypes

2020 ◽  
pp. 113-121
Author(s):  
Vishwanath Bidaramali ◽  
Shirin Akhtar ◽  
Anupam Das
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Consumer Preference ◽  
Dry Weight ◽  
Weight Basis ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Total Anthocyanin

Eggplant (Solanum melongena L.) is an important solanaceous crop of tropics and sub-tropics, having high production potential, and also a rich source of nutrients, particularly, carbohydrates, proteins, dietary fibre and vitamins like thiamin, niacin, pantothenic acid and folic acid, minerals like calcium, iron, potash, zinc, copper and manganese as well as bioactive compounds. However, eggplant is available in diverse shape and colour and consumer preference varies and the nutrient composition is different. In this investigation, we worked out the proximate nutrient compounds (on dry weight basis) and the bioactive compounds (on a fresh weight basis) in twenty diverse eggplant genotypes varying in colour and shape.  Moisture content in the fruits ranged from 71.54 to 91.36%, while carbohydrate content from 2.80 to 6.82%, crude protein 16.98 to 31.85%, nitrogen 2.49 to 4.35%, phosphorous 0.29 to 0.51%, potassium 1.65 to 4.54%, calcium 0.83 to 0.35%, iron 106.21 to 235.34 mg/kg, manganese 89.01 to 245.54 mg/kg, copper 18.73 to 98.56 mg/kg and zinc 60.73 to 75.77 mg/kg, each on dry weight basis. Biochemical parameters like total soluble solids (TSS) ranged from 1.27 to 3.94 °Brix, total sugar content 2.26 to 4.65%, ascorbic acid 0.66 to 3.53 mg/100 g, total anthocyanin content 0.35 to 18.85 mg/100 g FW, total chlorophyll 0.11 to 2.70 mg/100 g FW, total phenol 1.03 to 15.65 mg catechol equivalent/100 g FW, total antioxidant 1.16 to 2.26 µmol Trolox equivalent/g FW and radical scavenging activity 50.52 to 96.48%. Proximate nutrients were highest in Pusa Uttam, Pant Rituraj and BRBL-01, quality parameters in BRBL-07 and 71-19, while bioactive compounds were highest in Pant Rituraj, Pusa Purple Long, Pusa Purple Cluster and BRBL-01. These genotypes may be utilized in future breeding programmes for developing effective and nutritive cultivars.

scholarly journals Stability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark

2020 ◽  
Vol 42 (3) ◽  
Author(s):  
Flavia Jamille de Figueiredo Paes Barretto ◽  
Heleni Aires Clemente ◽  
Andrea Lopes Bandeira Delmiro Santana ◽  
Margarida Angélica da Silva Vasconcelo
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Solanum Melongena ◽  
Gum Arabic ◽  
Natural Dye ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Phenolic Contents ◽  
Color Retention ◽  
The Stability

Abstract This research evaluated the stability of non-encapsulated and spray-dried encapsulated anthocyanin from Solanum melongena L. bark as a natural dye in yogurts. Anthocyanin was extracted using 70% cereal alcohol acidified with citric acid at pH 2.0. Extract spray-drying was defined using the experimental design (22), with drying temperature (°C) and carrier concentration (Gum arabic) as independent variables. The response variable adopted was the total monomeric anthocyanin content. The following analyses were performed: color; total monomeric anthocyanins; total phenolic contents; antioxidant activity using the DPPH• (1,1-diphenyl-2-picrylhydrazyl) radical; pH; and acidity. Yogurt degradation constant, half-life, and color retention percentage of anthocyanin added to yogurt were calculated. The total monomeric anthocyanin value found in the extract was 67.21 mg 100g-1 of bark. Natural non-encapsulated and encapsulated dye extract were added to yogurt at concentrations of 1.0; 1.5; and 2 g extract/100 mL yogurt. Average pH values after addition of anthocyanin extract ranged from 3.60 to 3.87. Acidity was 1.04% in natural yogurt (time zero), while 1%; 1.5%; and 2% samples showed 1.4; 1.7; and 2.05% and 1.18; 1.29; and 1.47% acidity in non-encapsulated extract added to yogurt and encapsulated extract added to yogurt, respectively. Anthocyanin content decreased during storage using non-encapsulated extract, remaining constant in encapsulated extract added to yogurt. The three formulations showed increased L* at thirty days, with discoloration being related to decreased anthocyanin content. DPPH• radical scavenging activity decreased during the 30 days of storage. The content of phenolic compounds ranged from 106.01 to 239.90 mg GAE 100 g-1 of yogurt in non-encapsulated extract added to yogurt, and from 225.17 to 291.98mg GAE 100 g-1 of encapsulated extract added to yogurt. Extract encapsulation is indicated because it provides high anthocyanin stability.

scholarly journals Evaluation of Bioactive Compounds, Pharmaceutical Quality, and Anticancer Activity of Curry Leaf (Murraya koenigiiL.)

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Ali Ghasemzadeh ◽  
Hawa Z. E. Jaafar ◽  
Asmah Rahmat ◽  
Thiyagu Devarajan
Keyword(s):  
Bioactive Compounds ◽  
Leaf Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Cancer Cell Line ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Chemopreventive Agents ◽  
The North ◽  
Reduction Activity

In this study, we investigated some bioactive compounds and pharmaceutical qualities of curry leaf (Murraya koenigiiL.) extracts from three different locations in Malaysia. The highest TF and total phenolic (TP) contents were observed in the extracts from Kelantan (3.771 and 14.371 mg/g DW), followed by Selangor (3.146 and 12.272 mg/g DW) and Johor (2.801 and 12.02 mg/g DW), respectively. High quercetin (0.350 mg/g DW), catechin (0.325 mg/g DW), epicatechin (0.678 mg/g DW), naringin (0.203 mg/g DW), and myricetin (0.703 mg/g DW) levels were observed in the extracts from Kelantan, while the highest rutin content (0.082 mg/g DW) was detected in the leaves from Selangor. The curry leaf extract from Kelantan exhibited higher concentration of gallic acid (0.933 mg/g DW) than that from Selangor (0.904 mg/g DW) and Johor (0.813 mg/g DW). Among the studied samples, the ones from Kelantan exhibited the highest radical scavenging activity (DPPH, 66.41%) and ferric reduction activity potential (FRAP, 644.25 μm of Fe(II)/g) followed by those from Selangor (60.237% and 598.37 μm of Fe(II)/g) and Johor (50.76% and 563.42 μm of Fe(II)/g), respectively. A preliminary screening showed that the curry leaf extracts from all the locations exhibited significant anticarcinogenic effects inhibiting the growth of breast cancer cell line (MDA-MB-231) and maximum inhibition of MDA-MB-231 cell was observed with the curry leaf extract from Kelantan. Based on these results, it is concluded that Malaysian curry leaf collected from the North (Kelantan) might be potential source of potent natural antioxidant and beneficial chemopreventive agents.

Effects of Temperature and Sugar Concentration on the Colour Development, 5-hydroxymethoxylfurfural Production, and Antioxidative Activity Development in the Caramelisation of Acidic Glucose Solution

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Mei-Ling Chen ◽  
Hsin-Yi Chen ◽  
Shih-Chuan Liu*
Keyword(s):  
Glucose Solution ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reaction Model ◽  
First Order ◽  
First Order Kinetics ◽  
Brown Colour ◽  
Temperature Ranges ◽  
Colour Development ◽  
Q10 Values

Model acidic glucose solution systems (pH 3.0) incubated at 75 - 95°C were utilized for investigating the reaction kinetics of the brown colour development, DPPH radical scavenging activity (SDPPH) and 5-hydroxymethoxylfurfural (HMF) production of caramelisation. The result showed the reaction model of glucose on the caramel brown colour development followed first-order kinetics at 75 and 85˚C, and logarithm-order at 95˚C. The reaction models of glucose on SDPPH development and HMF production followed first-order kinetics through the experimental temperature ranges. The Ea values for glucose on caramel brown colour development, SDPPH development and HMF production were 120, 91 and 134 kJ∙mol-1; while Q10 values were 3.18, 2.34 and 3.52, respectively.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Bleaching of chlorophylls by UV irradiation in vitro: The effects on chlorophyll organization in acetone and n-hexane

2008 ◽  
Vol 73 (3) ◽  
pp. 271-282 ◽  
Author(s):  
Jelena Zvezdanovic ◽  
Dejan Markovic
Keyword(s):  
Uv Irradiation ◽  
Photosynthetic Pigments ◽  
Energy Input ◽  
First Order ◽  
First Order Kinetics ◽  
Uv Photons ◽  
The Stability ◽  
Major Factors

The stability of chlorophylls toward UV irradiation was studied by Vis spectrophotometry in extracts containing mixtures of photosynthetic pigments in acetone and n-hexane. The chlorophylls underwent destruction (bleaching) obeying first-order kinetics. The bleaching was governed by three major factors: the energy input of the UV photons, the concentration of the chlorophylls and the polarity of the solvent, implying different molecular organizations of the chlorophylls in the two solvents.

scholarly journals Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

2012 ◽  
Vol 32 (1) ◽  
pp. 9-14 ◽  
Author(s):  
Tatiane Regina Albarici ◽  
José Dalton Cruz Pessoa
Keyword(s):  
Temperature Effect ◽  
Storage Temperature ◽  
Life Time ◽  
Reaction Rate Constant ◽  
Anthocyanin Content ◽  
Order Kinetic ◽  
First Order ◽  
The Stability ◽  
And Storage ◽  
Anthocyanin Degradation

This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

scholarly journals EFFECT OF DIFFERENT SOLVENTS ON ANTIOXIDANT ACTIVITY OF LEAF EXTRACTS OF CALOTROPIS PROCERA AND AZADIRACHTA INDICA

2016 ◽  
Vol 10 (1) ◽  
pp. 268
Author(s):  
Sharmistha Banerjee ◽  
Shuchi Kaushik ◽  
Rajesh Singh Tomar
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Calotropis Procera ◽  
Peroxide Radical ◽  
Scavenging Activity ◽  
Leaf Extracts ◽  
Dry Extract ◽  
Leaf Powder

ABSTRACTObjective: This study was performed to identify the phytochemicals and comparatively evaluate the antioxidant activity of Calotropis procera andAzadirachta indica by detection of total phenolics, hydrogen peroxide radical scavenging activity, and estimation of condensed tannins in differentsolvent systems and at different temperatures.Methods: Leaves of C. procera and A. indica were extracted in water, methanol by soaking dried leaf powder at room temperature and also by boilingthe leaf powder in water for 30 minutes. Phytochemical tests were performed in all of the extracts. The antioxidant activity was determined byhydrogen peroxide radical scavenging activity. Quantitative estimation of total phenolics and hydrolysable tannins was also performed.Results: The total phenolics in both leaf extracts was obtained maximum in boiled extract (40.7±1.20 mg gallic acid equivalent [GAE]/g dry extractin C. procera and 33.66±1.45 mg GAE/g dry extract in A. indica). The amount of hydrolysable tannins in both leaf extracts was found to be highest inmethanol (150±1.88 mg catechin equivalent/g dry extract in C. procera and 144.8±2.63 mg catechin equivalent/g dry extract in A. indica).Conclusion: The study showed promising results indicating that these plants are a good source of antioxidants. The majority of phytochemicals wereextracted in distilled water and methanol acts as a good solvent for extraction of tannins, whereas an increase in temperature leads to poor extractionof tannins.Keywords: Antioxidant, Phytochemicals, Phenolics, Radical, Tannins.© 2017 The Authors. Published by Innovare Academic Sciences Pvt Ltd. This is an open access article under the CC BY license (http://creativecommons.

Sign in / Sign up

Export Citation Format

Share Document