scholarly journals Antioxidant and radical scavenging activities of a barley crude extract and its fraction

2008 ◽  
Vol 25 (No. 2) ◽  
pp. 73-80 ◽  
Author(s):  
R. Amarowicz ◽  
Z. Zegarska ◽  
B. Pegg R ◽  
M. Karamac ◽  
A. Kosinska
Keyword(s):  
Crude Extract ◽  
Methanolic Extract ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Beta Carotene ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Phenolic Constituents ◽  
Crude Preparation ◽  
Leguminous Seeds

Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I&minus;VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using methanol as the mobile phase. Nearly 80% of the phenolics extracted from barley were comprised in the first three fractions. The measurements of the antioxidant activity using a &beta;-carotene-linoleate model system, radical scavenging capacity against DPP&bull;, and reducing power based on the reduction of a Fe<sup>3+</sup>/K<sub>3</sub>Fe(CN)<sub>6</sub> complex to the ferrous state were assessed in the barley crude extract and its fractions. The results indicated that barley possess marked antioxidant and antiradical capacities as compared to other grains such as wheat, rye, and triticale. Furthermore, the methanolic extract of the waxy barley sample and its fractions resembled in the aforementioned activities those from leguminous seeds, rapeseed and pulses. Phenolic constituents contained in barley may have a future role as ingredients in the development of functional foods.

scholarly journals A simple new method for aged seed utilization based on melatonin-mediated germination and antioxidant nutrient production

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Song Yu ◽  
Xuetian Zhu ◽  
Helin Yang ◽  
Lihe Yu ◽  
Yifei Zhang
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dpph Radical ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Aged Seed ◽  
Phenolics Content ◽  
Dpph Radical Scavenging ◽  
Aged Seeds

AbstractSeed deterioration, coupled with a decrease in nutrients, is unavoidable following long-term storage, and these seeds are therefore used as livestock fodder. Here, we developed a simple, rapid and efficient method of producing high amounts of antioxidants from deteriorated seeds via melatonin-induced germination. Legume seeds were subjected to high humidity at 55 °C for 12–36 h to obtain aged seeds with a 40% germination rate and severely reduced antioxidant nutrition (total phenolics content, ferric reducing power and 1,1-diphenyl-2-picryhydrazyl (DPPH) radical scavenging capacity). Aged seeds were then treated with 0.1 mM melatonin, resulting in the production of sprouts with a higher total phenolics content (fivefold), greater ferric reducing power (sevenfold) and greater DPPH radical scavenging capacity (twofold) compared to the aged seeds. These findings suggest that melatonin treatment efficiently converted aged seed reserve residues into antioxidant nutrients, providing an alternative use for deteriorated seeds in food production.

scholarly journals Chemopreventative Potential of Plant-Based Extracts Coffee (Coffea) and Mauby (Colubrina Arborescens) using the Global Antioxidant Response (GAR) Method via in vitro Simulated Digestion

2021 ◽  
Vol 10 (3) ◽  
pp. 43
Author(s):  
Hannah Gross ◽  
Cheryl Rock ◽  
Yada Treesukosol ◽  
Virginia Gray
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Antioxidant Response ◽  
Free Radical Scavenging ◽  
Antioxidant Power ◽  
Simulated Digestion ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

Plant-based extracts such as coffee (coffea) and Mauby (Colubrina Arborescens) were tested for chemopreventative potential by measuring their antioxidant activity (i.e., reducing power and free radical scavenging capacity) conventionally using chemical assays 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP). Alternately, extracts were also analyzed for their chemopreventative potential via a novel method (Global Antioxidant Response [GAR]), where they were subjected to simulated digestion before their antioxidant activity was determined via conventional methods previously mentioned. Next, the antioxidant capacities of the extracts, conventional versus the novel (GAR) method were compared. Overall, the analysis indicated that the reducing power (FRAP) and free radical scavenging capacity (DPPH) of coffee and Mauby were reduced (~16%) after undergoing simulated digestion. It was also observed that while the antioxidants in Mauby scavenged radicals at a significantly higher capacity than those in coffee (95.7% &plusmn; 0.67 and 90% &plusmn; 2.1 before digestion, and 77.7% &plusmn; 2.2 and 74.6% &plusmn; 2.3 after digestion, respectively), antioxidants in coffee exhibited higher reducing power compared to those in Mauby. Specifically, after undergoing simulated digestion, 1.12 mM FeSO4/mL &plusmn; 0.05 to 0.68 mM FeSO4/mL &plusmn; 0.07 ions were reduced before digestion, and 0.73 mM FeSO4/mL &plusmn; 0.09 to 0.48 mM FeSO4/mL &plusmn; 0.04 ions were reduced after digestion for coffee and Mauby, respectively. These findings suggest that while the antioxidants in coffee may have been more powerful in their ability to reduce ions, the antioxidants in Mauby may have been more effective in scavenging and neutralizing radicals.

Study on Antioxidant Activity of Aqueous Extracts from Scum of Mixed Juice

2011 ◽  
Vol 396-398 ◽  
pp. 1588-1591
Author(s):  
Yuan Yuan Pu ◽  
Qing Song Zou ◽  
Zi Yan Feng ◽  
An Gen Lu ◽  
Zhong Han ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Free Radical Scavenging ◽  
Water Extraction ◽  
Macroporous Resin ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity

The scum of mixed juice is a by-product in sugarcane factory, which used up-floating method for mixed juice clarification. The scum is of great research and utilization value due to its rich organic non-sugar compounds such as proteins, lipids and polyphenols. Studies on the free radical scavenging capacity and reducing power of water extraction sample (A) and macroporous resin purified sample (B) from mixed juice scum were investigated, comparing with Vc. It was showed that the antioxidant activity of macroporous resin purified sample (B) was much stronger than that of water extraction sample (A) and Vc in , and system. For example, the scavenging capacity of sample B on was 11 times than that of Vc and 1450 times of sample A. In addition, the free radical scavenging activity of sample A and B was dependent on the sample concentration. Results in this study indicated that scum of mixed juice may be a promising natural antioxidant, which can be used as additives in food industry or feed industry.

Mycochemical contents, Free-radical scavenging capacity and anti-microbial activity of wild edible mushroom from Algeria

2021 ◽  
Vol 11 (5) ◽  
pp. 605-618
Author(s):  
Boufeldja Wahiba ◽  
Hadef Khawla Zahra
Keyword(s):  
Free Radical ◽  
Nutritional Value ◽  
Methanolic Extract ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Free Radical Scavenging ◽  
Diffusion Method ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Desert Truffles

Edible fungal species like desert truffles are often considered a healthy food source, contributing to high antioxidant and antimicrobial effects which have been used as functional foods for health promotion and disease prevention, and as treatments for a variety of diseases since antiquity. The use of desert truffles in traditional medicine has led to modern scientific investigation into their bioactive properties. This study is part of this perspective and consists of doing in a first time the determination of the nutritional value of Terfezia boudieri harvested from North-western of Algeria, Secondly, we have evalu-ated the antioxidant capacity using two complementary test systems, name-ly DPPH free radical scavenging and iron reduction (FRAP) , and finely the antimicrobial properties were screened against seventeen Gram positive and Gram negative pathogenic bacterial strains; and two strains of yeast using agar well diffusion method. The quantitative estimate of nutritional value shows that T. boudieri showed a preponderance of proteins and minerals with12.57 ± 0.13 and 15 ± 3g / 100g dry weight respectively; In addition, the methanolic extract of the ascocarps contains a high content of total phenols estimated at 44.68 ± 0.22 mg GAE / g, vitamin c and carotenoids are also present in large quantities. The methanolic extract has good capacity re-duction with iron. The free radical scavenging capacity DPPH is very inte-resting with an IC50 = 0.30 mg / ml; this last remains greater than the radical trapping capacity DPPH of ascorbic acid, whose IC50 = 0.08 mg / ml. Results of antimicrobial activity in particular against Gram (+) bacteria, the diameter of which varies from 10 ± 0.01 to 30 ± 0.57 mm where Bacillus subtilis ap-pears to be the most sensitive. On the other hand, they have moderate activ-ity against Gram (-) bacteria where Enterobacter cleacae, and Actinobacter baumannii, are the only Gram (-) bacteria that show hyper-sensitivity, our methanolic extract did not show anticandidal activity against Candida albi-cans. Therefore, the current results have demonstrated that this mushroom is nutritious and contain multiple antioxidants and has confirmed that desert truffle extracts have antimicrobial properties that are effective against com-mon pathogens that cause disease in humans, which can be further exploit-ed for clinical use.

Free-Radical Scavenging Capacity of Sasanquasaponin from Camellia Oleifera Abel

2011 ◽  
Vol 236-238 ◽  
pp. 2367-2370
Author(s):  
Song Shan Qiu ◽  
Zhi Hui Wang ◽  
Cui Cui Jiang
Keyword(s):  
Radical Scavenging ◽  
Reducing Power ◽  
Electron Donors ◽  
Camellia Oleifera ◽  
Antioxidant Ability ◽  
Synthetic Antioxidants ◽  
Radical Chain ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Active Oxygen Radicals

In this study, the antioxidant activity of sasanquasaponin fromCamellia oleifera Abel.was determined by various antioxidant assays. The results of reducing power of sample indicated sasanquasaponin were electron donors and could react with free radicals to convert them into more stable products, terminating the radical chain reactions.The results indicated that sasanquasaponin can clear active oxygen radicals producing in the chemical reactions and have stronger antioxidant ability. Therefore they could be used as natural antioxidant that are stable at high temperatures and can serve as substitutes for synthetic antioxidants.

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