scholarly journals Extraction Optimization and Valorization of the Cornelian Cherry Fruits Extracts: Evidence on Antioxidant Activity and Food Applications

2021 ◽  
Vol 11 (22) ◽  
pp. 10729
Author(s):  
Iuliana Maria Enache ◽  
Óscar Benito-Román ◽  
Gigi Coman ◽  
Camelia Vizireanu ◽  
Nicoleta Stănciuc ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Extraction Methods ◽  
Inhibitory Effect ◽  
Experimental Conditions ◽  
Cornelian Cherry ◽  
Food Applications ◽  
Lower Effect ◽  
High Antioxidant Activity

In this work, the optimization of two extraction methods, conventional CE and ultrasound-assisted UAE, to obtain extracts from cornelian cherry fruit with high antioxidant activity, which can be used to produce healthier jelly candies, is presented. In the CE process, the effects of temperature (30–50 °C), time (15–45 min), and hydroalcoholic mixtures (60–100% ethanol, v/v) were studied. The highest antioxidant activity (29.83 ± 0.85 mg TE/g dw) was found in the extracts obtained using 60% ethanol at 40 °C for 15 min. The UAE process led to comparable values of 26.60 ± 0.53 mg TE/g dw at 40% amplitude and pulsed sonication (5 s on and 5 s off) for 12.5 min. Under these experimental conditions, the specific energy consumed was 1.91 kJ/g. The vitamin C content and its inhibitory activity against metabolic enzymes were evaluated in extracts with different antioxidant activity. A significant inhibitory effect against carbohydrate-metabolism-associated enzymes was identified for all the tested extracts, with an inhibitory effect against α-glucosidase higher than 75%, but with a lower effect against α-amylase. The extract obtained by CE (60% ethanol, 40 °C, 15 min) provided the highest vitamin C content of 39.9 ± 1.2 mg ascorbic acid/100 g dw. Four variants of the healthier jelly candies were formulated, with a vitamin C content of 0.34 mg ascorbic acid/100 g dw in samples with agar-agar and 0.70 mg ascorbic acid/100 g dw in samples with gelatin.

scholarly journals Evaluation of Antioxidant Activity of Caffeine Extracted From Kolanut (Cola Nitida)

2021 ◽  
Author(s):  
Ebuka Leonard Onyeyilim ◽  
Ezinne Evelyn Ugwu ◽  
Adaeze Linda Onugwu ◽  
Chiamaka Peace Uzoewulu ◽  
Idowu Iyabo Otunomo
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Plant Extracts ◽  
Antioxidant Compounds ◽  
Dpph Assay ◽  
High Antioxidant Activity ◽  
Aqueous Layer ◽  
Cola Nitida ◽  
Hcl Solution

Abstract Crude caffeine was isolated from kola nut, by treating the filtrate obtained from powdered kola nut with lead (II) acetate to precipitate acids and albumins, along with HCl to precipitate lead ions, and to make some insoluble tannins to be soluble, then Na2CO3 solution was added to neutralise the acidic HCl solution. Dichloromethane is added to the filtrate to extract the caffeine from the aqueous layer and then distilled to obtain the crude caffeine. The extracted crude caffeine is recrystallized with activated charcoal and tested for its antioxidant capacity, using the DPPH assay, which screens the antioxidant activity of plant extracts. The DPPH (2, 2-diphenyl-1-picrylhydrazyl) in methanol helps to facilitate the extraction of the antioxidant compounds from the sample. Ascorbic acid (Vitamin C) is used as the standard for this assay, due to its appreciable antioxidant activity. The IC50 value was calculated from the graph of % inhibition against concentration, and the extracted caffeine from kola nut was found out to have a high antioxidant activity comparable to that of the standard, ascorbic acid.

Composition and Antioxidant Activity of Aqueous Extracts Obtained from Herb of Tansy (Tanacetum Vulgare L.)

2018 ◽  
Vol 69 (5) ◽  
pp. 1041-1044
Author(s):  
Claudia Anca Mot ◽  
Andreea I. Lupitu ◽  
Simona Bungau ◽  
Ciprian Iovan ◽  
Dana Maria Copolovici ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Veterinary Medicine ◽  
Pharmaceutical Industry ◽  
Phenolic Content ◽  
Food Preservation ◽  
Aqueous Extracts ◽  
Tanacetum Vulgare ◽  
High Antioxidant Activity ◽  
Natural Additives

The aim of this study was to determine the phenolic content and antioxidant activity of extracts obtained from herb of Tanacetum vulgare L. (tansy) harvested in two different locations from the western part of Romania. Aqueous extracts of tansy presented high antioxidant activity that ranged between 295.77 and 653.65 mg GAE/L, and remarkable percentage of inhibition (31.82-65.05 %). The compounds quantified in the plant extracts that were determined by UHPLC are: ascorbic acid, riboflavin, pyrocatechol, rutin, quercetin, and kaempferol. Extracts obtained from tansy flowers showed higher content of phenols compared to that obtained from leaves. Similarly, the flower extracts present a high antioxidant activity that could suggest their use as natural additives in food preservation and also in pharmaceutical industry and veterinary medicine.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

scholarly journals Aktivitas Antioksidan dan Kandungan Komponen Bioaktif Sari Buah Namnam

2015 ◽  
pp. 130-136 ◽  
Author(s):  
Adawiah Adawiah ◽  
Dede Sukandar ◽  
Anna Muawanah
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Vitamin C ◽  
Oxidative Reaction ◽  
High Antioxidant Activity

Antioxidant is a compoud  inhibit that have an important role in protecting health due to it can absorb free radical molecules and inhibit oxidative reaction which cause anykinds of diseases. This study aims to determine the chemical compositition and antioxidant  activity of namnam juice, characteristic of namnam. In this experimental, proximat analysis, TPC, TFC, Vitamin C, antioxidant activity were evaluated. Namnam juice contains 996.03 mg/L of phenolics, 421.09 mg/Lof flavonoids, 121.44 mg/100mL of vitamin C and high antioxidant activity with IC50 5µL/mL.DOI :http://dx.doi.org/10.15408/jkv.v0i0.3155.

PERBANDINGAN METODE EKSTRAKSI MASERASI DAN SOKLETASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN JAMBU BOL (Syzygium malaccense L.)

2017 ◽  
Vol 3 (1) ◽  
pp. 91
Author(s):  
Henny Nurhasnawati ◽  
Sukarmi Sukarmi ◽  
Fitri Handayani
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Vitamin C ◽  
Extraction Methods ◽  
Natural Antioxidant ◽  
Comparison Of Methods ◽  
Activity Test ◽  
Ic50 Value ◽  
The Difference ◽  
Free Radical Activity

Malay apple (Syzygium malaccense L.) is a plant that can be used for treatment. Antioxidants have the activity to reduce free radical compounds which is one of the causes of the emergence of various diseases in humans. The purpose of this study to determine the comparison of methods of maceration and socletation extraction of antioxidant activity of malay apple leaf. Research stages include sampling, plant determination, making of simplisia, maceration extraction and socletation with 70% ethanol solvent and determine the antioxidant activity by UV-Vis spectrophotometry with DPPH (1,1-diphenyl-2-picrylhydrazyl) as free radical. The parameter is IC50 value that is the concentration of antioxidant compound which can cause 50% loss of DPPH free radical activity. Although both methods show very strong antioxidant activity, it can be concluded that the difference in extraction methods has an effect on the antioxidant activity produced. The results of antioxidant activity test showed that socletation methods gave an average IC50 value of 37.67 ppm, this value is higher than maceration methods with an average IC50 value of 47.80 ppm. Malay apple leaf has the potential as a natural antioxidant, although it has a lower IC50 value than vitamin C which is 9.72 ppm.

Spontaneous decay of oxidized ascorbic acid (dehydro-L-ascorbic acid) evaluated by high-pressure liquid chromatography

1990 ◽  
Vol 36 (10) ◽  
pp. 1807-1809 ◽  
Author(s):  
A M Bode ◽  
L Cunningham ◽  
R C Rose
Keyword(s):  
High Pressure ◽  
Ascorbic Acid ◽  
Liquid Chromatography ◽  
Vitamin C ◽  
High Pressure Liquid Chromatography ◽  
Analytical Procedure ◽  
Low Ph ◽  
Experimental Conditions ◽  
Rate Of Decay ◽  
Reduced Forms

Abstract We applied high-pressure liquid chromatography to assess the decomposition of the oxidized form of vitamin C, dehydro-L-ascorbic acid. We selected experimental conditions that might represent a wide variety of clinical and research procedures. Decay of dehydro-L-ascorbic acid proceeded much more rapidly at high pH (7-8) than at low pH (3-5) and was more rapid at 37 or 45 degrees C than at 0 or 23 degrees C. When evaluated at pH 6.6, the percent decay was somewhat more rapid from an initial concentration of 1000 mumol/L than at 5-10 mumol/L. The analytical procedure (HPLC) provided useful information about the rate of decay under various conditions. This may facilitate future biological and clinical studies that require a distinction between the oxidized and reduced forms of vitamin C.

scholarly journals Vitamin C in the Presence of Sub-Inhibitory Concentration of Aminoglycosides and Fluoroquinolones Alters Proteus mirabilis Biofilm Inhibitory Rate

Antibiotics ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 116 ◽  
Author(s):  
Joanna Kwiecińska-Piróg ◽  
Krzysztof Skowron ◽  
Tomasz Bogiel ◽  
Agata Białucha ◽  
Jana Przekwas ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Urinary Tract ◽  
Vitamin C ◽  
Urinary Tract Infections ◽  
Proteus Mirabilis ◽  
Biofilm Formation ◽  
Common Species ◽  
Inhibitory Effect ◽  
Acid Addition ◽  
Tract Infections

Vitamin C has antimicrobial activity and is often used as an oral supplement accompanying antibiotic treatment in urinary tract infections (UTI). Proteus mirabilis is the third common species responsible for UTIs that are mostly treated with fluoroquinolones or aminoglycosides. Treatment of the UTI caused by P. mirabilis is problematic due to the ability to form biofilm on the urinary catheters. The aim of the study was to evaluate the influence of ascorbic acid in combination with antibiotics on P. mirabilis abilities to form biofilm. The susceptibility of P. mirabilis reference strain ATCC® 29906™ and four clinical strains isolated from the urine samples of patients with urinary catheter were evaluated according to EUCAST recommendations. The influence of ascorbic acid (0.4 mg × mL−1) in combination with antibiotics on biofilm formation was evaluated spectrophotometrically. Aminoglycosides at sub-inhibitory concentrations more successfully limited biofilm formation by P. mirabilis strains without ascorbic acid addition. Inhibition rate differences at the lowest concentrations of gentamicin and amikacin were statistically significant (p ≤ 0.05). Ascorbic acid addition to the culture medium limited the inhibitory effect of fluoroquinolones, facilitating biofilm formation by P. mirabilis strains. The addition of ascorbic acid during aminoglycosides therapy may disturb treatment of urinary tract infections related to the presence of P. mirabilis biofilm.

scholarly journals Extracts of red peppers: antioxidant activity and sensory evaluation

2016 ◽  
Vol 46 (2) ◽  
pp. 228-236 ◽  
Author(s):  
Neuza Jorge ◽  
Carolina Médici Veronezi ◽  
Danusa Cassiano Pereira
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Design Methodology ◽  
Reducing Power ◽  
Content Type ◽  
High Antioxidant Activity ◽  
Red Peppers ◽  
Practical Implications

Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance.

scholarly journals Design of Healthy Snack Based on Kiwifruit

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3309 ◽  
Author(s):  
Urszula Tylewicz ◽  
Malgorzata Nowacka ◽  
Katarzyna Rybak ◽  
Kinga Drozdzal ◽  
Marco Dalla Rosa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Freeze Drying ◽  
Bioactive Compound ◽  
Convective Drying ◽  
Drying Methods ◽  
Hot Air ◽  
Sugar Addition ◽  
High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

scholarly journals Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity

Molecules ◽  
2020 ◽  
Vol 25 (24) ◽  
pp. 5829
Author(s):  
Alejandra Bermúdez-Oria ◽  
Yougourthane Bouchal ◽  
África Fernández-Prior ◽  
Blanca Vioque ◽  
Juan Fernández-Bolaños
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Vitamin C ◽  
Functional Food ◽  
Dehydroascorbic Acid ◽  
Model System ◽  
Human Diet ◽  
Low Concentrations ◽  
High Concentrations ◽  
The Stability

The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism.

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