scholarly journals Comparative Studies on Anti-Inflammatory, Antioxidant and Antimutagenic Activities of Crassocephalum crepidioides (Bent) Leaf Cold and Hot Water Extracts

2019 ◽  
pp. 1-12 ◽  
Author(s):  
B. A. Akinpelu ◽  
A. Godwin ◽  
T. Gbadegesin ◽  
N. Ajakaye ◽  
S. E. Omotosho ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Blood Cell ◽  
Red Blood Cell ◽  
Radical Scavenging ◽  
Hot Water ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Anti Inflammatory ◽  
Dpph Radical Scavenging

Aim: To investigate the anti-inflammatory, anti-oxidant and genotoxicity activities of Crassocephalum crepidioides leaf. Study Design: Comparative investigations of the medicinal value and toxicity profile of cold water (CW) and hot water (HW) extracts of C. crepidioides leaf. Place and Duration of Study: Biochemistry and Molecular Biology Department, Obafemi Awolowo University, Ile-Ife. January 2015-October 2016. Materials and Methods: CW and HW of C. crepidioides were analyzed for anti-inflammatory activity via red blood cell membrane stabilization technique and in vitro methods using DPPH radical scavenging activity, thiobarbituric acid-reactive substances (TBARS), ferric reducing antioxidant power (FRAP) and inhibition of oxidative haemolysis were employed to evaluate the antioxidant property. Allium cepa chromosomal assay was adopted to investigate the genotoxic effect of the extracts. Total flavonoid and phenolic contents of the extracts were estimated spectrophotometrically. Results: Both extracts stabilized stressed red blood cell membranes with maximum percentage stability of 50.97±0.06 and 90.90±0.02 at 0.5 and 2.0 mg/ml for CW and HW extracts respectively. The CW extract elicited no DPPH radical scavenging (IC50 -0.63±0.02 mg/ml) and lipid peroxidation (IC50 -0.32±0.00) activities. HW extract had IC50 of 0.29±0.02 and 0.17±0.00 mg/ml for DPPH and lipid peroxidation. CW and HW extracts exhibited FRAP activity of 1186.96±0.01 and 1015.54±0.01 µmol AAE/g respectively. CW extract displayed a weaker protection (29.01±0.01%) against oxidative haemolysis compared to HW extract (68.70 ± 0.00%). CW extract contained higher phenolic contents (2.16±0.03 µmolGAE/g extract) while the HW extract contained higher flavonoids (0.61±0.05 µmolQE/g extract). CW and HW extracts inhibited A. cepa root growth to 71.40±0.02 and 59.10±0.02% respectively. A. cepa mitotic index was reduced to 8.85±0.01 and 8.67±0.02 for CW and HW extracts as compared with control (26.62%). Conclusion: The study concluded that consumption of C. crepidioides leaf in cooked form has more medicinal values however, both CW and HW extracts are capable of causing cellular damage at high doses.

scholarly journals Influence of Conventional Fermentation on Antioxidant Activity and Phenolic Contents of Two Common Dairy Products: Yogurt and Kefir

2020 ◽  
Vol 8 (6) ◽  
pp. 1277-1282
Author(s):  
Bilge Taşkın ◽  
Neriman Bağdatlıoğlu
Keyword(s):  
Phenolic Content ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Phenolic Contents ◽  
Chelating Ability ◽  
Natural Foods ◽  
Dpph Radical Scavenging

During conventional fermentation of milk into yogurt and kefir, changes of antioxidant capacities (DPPH radical scavenging, ferrous chelating, reducing power, hydrogen peroxide/ H2O2 scavenging activity) and total phenolic content were investigated. Both products showed greater phenolic content, DPPH radical scavenging, and reducing power activities than was the case of their unfermented milk forms. But they were unable to scavenge H2O2. Chelating ability of milk increased by yogurt fermentation but decreased by kefir fermentation. In general, antioxidative capacity of milk improved throughout conventional yogurt and kefir fermentations and ripening periods (except chelating ability for kefir and H2O2 scavenging). This study is valuable since it evaluates the antioxidant power of yogurt and kefir produced by traditional fermentation with 5 different antioxidative approaches. In face of rapidly rising consumer demand for safe, healthy, functional but natural foods, revealed results might strengthen importance of conventional fermentation process and highlight the antioxidative contributions of mentioned products

scholarly journals Total Phenolic Contents and Antioxidant Activities of Different Herbal Tea Extracts from Turkey

2019 ◽  
Vol 3 (2) ◽  
pp. 66-72
Author(s):  
Keyword(s):  
Green Tea ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Hot Water ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Herbal Tea ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Dpph Radical Scavenging

: The aim of the present study is to determine the total phenolic contents (TPC), DPPH radical scavenging activities, and reducing power of commercially consumed herbal teas including sage tea (ST), blackberry tea (BT), apple tea (AT), Echinacea tea (ET), lime tea (LT), rosehip tea (RT), and green tea (GT) in Turkey. For this purpose, various solvents were used for extraction of the tea samples and the results were compared in terms of total phenolic contents and antioxidant activities, as well. Hot water is found as the best solvent for the extraction of total phenolics from ST, BT, AT, and RT, respectively. On the other hand, the highest TPC values are obtained with the extraction of ET, LT, and GT in the presence of aqueous acetone (50%) solvent system. Generally all samples gave high DPPH radical scavenging activities depending on their extraction solvents. The highest radical scavenging activity was found as 94.92 ± 0.01 % for ST in ethanol, while the lowest activity was obtained as 5.98 ± 0.14 % for BT with water extract. Ferric reducing antioxidant assay results are closed each other and the highest activity (0.27 ± 0.74 mM Trolox) was observed in the ethanol extract of ST. Antioxidant activities and TPC of the herbal tea samples varied depending on the extraction solvent. Water or aqueous organic solvent extracts of sage tea and green tea samples gave high TPC values and antioxidant activities.

scholarly journals In vitro Antioxidant Activity and Inhibition of Fe2+ and SNP Lipid Peroxidation of African Mistletoes (Tapinanthus globiferus) from Three Selected Host Plants in Jos Plateau State Nigeria

2019 ◽  
pp. 1-10
Author(s):  
Jane-Rose I. Oche ◽  
Titilayo O. Johnson ◽  
Augustina O. Akinsanmi ◽  
Kiri H. Jaryum ◽  
Timothy Francis
Keyword(s):  
Nitric Oxide ◽  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Psidium Guajava ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Vernonia Amygdalina ◽  
Significant Difference ◽  
Dpph Radical Scavenging

Aim: The aim of this study was to investigate and compare the antioxidative properties of the mistletoe plant obtained from three different host species namely Psidium guajava, Vernonia amygdalina and Moringa olifera lam. Study Design: Experimental Design Place and Duration of Study: Department of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences and Department of Biochemistry, College of Health Sciences, University of Jos, Nigeria. Methodology: Crude methanolic leaf extracts were studied for their antioxidative properties; Iron reducing and Iron-chelating activities, Nitric oxide (NO) radical and 2,2-diphenyl 1-picrylhydrazyl (DPPH) radical scavenging activities and the lipid peroxidation and thiobarbituric acid reaction (TBAR) methods. One way ANOVA was used for the result analysis with P<.05 for significant difference. Results: Mistletoes from Psidum guajava (MSPG) had significantly higher reducing property (0.16 – 0.20mg/mL); the chelating property of Mistletoes from Moringa olifera (MSMO) was significantly lower (45.7 – 58.9%); DPPH radical scavenging activity had no significant difference; and Nitric oxide scavenging activity was significantly higher in MSPG (72.1% in 75mg/mL) than the extracts from other hosts. MSPG had significantly higher TBAR inhibition using both FeSO4 (77.8% at 125µg/mL) and Sodium nitroprusside (61.6+1.0% at 125µg/mL) with an IC50 of 30.27µg/mL . Extract of Tapinanthus globiferus leaves from Psidium guajava had more antioxidative activities in the TBARs followed by Tapinanthus globiferus leaf extract from Vernonia amygdalina (MSVA). Conclusion: From the study, mistletoes from Psidium guajava had higher antioxidant activity compared to other hosts, which probably justifies its use for treatment of cancer in traditional medicinal practice.

scholarly journals Purification and Identification of Antioxidant Alcalase-Derived Peptides from Sheep Plasma Proteins

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 592 ◽  
Author(s):  
Chengli Hou ◽  
Liguo Wu ◽  
Zhenyu Wang ◽  
Elena Saguer ◽  
Dequan Zhang
Keyword(s):  
Liquid Chromatography ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Amino Acid Sequences ◽  
Dpph Radical ◽  
Antioxidant Peptides ◽  
Animal Blood ◽  
Antioxidant Power ◽  
Radical Scavenging Ability ◽  
Dpph Radical Scavenging

In this study, sheep plasma was submitted to Alcalase-hydrolysis and peptides with better antioxidant properties measured through both the ferric-reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability assays were isolated and identified. After hydrolysate ultrafiltration and semi-preparative reverse-phase high-performance liquid chromatography, nine fractions (F1–F9) were obtained, with the two first (F1 and F2) showing the greatest antioxidant potential. These two fractions were further separated by the AKTA purifier system to generate four (F1-1–F1-4) and five (F2-1–F2-5) fractions, respectively, with two of them (F1-2 and F2-1) exhibiting appreciable FRAP activity and DPPH radical scavenging ability. Using liquid chromatography-tandem mass spectrometry, three antioxidant peptides were identified. From their amino acid sequences (QTALVELLK, SLHTLFGDELCK, and MPCTEDYLSLILNR), which include amino acids that have been previously reported as key contributors to the peptide antioxidant properties, it can be maintained that they come mainly from serum albumin. These results suggested that the sheep plasma protein can be considered as a good source of antioxidant peptides and bring forth new possibilities for the utilization of animal blood by-products.

Antimicrobial activities of Allium staticiforme and Allium subhirsutum

2020 ◽  
Vol 15 (1) ◽  
pp. 19-23
Author(s):  
Alican Bahadir Semerci ◽  
Dilek İnceçayır ◽  
Vusale Mammadova ◽  
Ayşegül Hoş ◽  
Kenan Tunç
Keyword(s):  
Radical Scavenging ◽  
Activity Level ◽  
Diffusion Method ◽  
Total Phenolic ◽  
Dpph Radical ◽  
Antifungal Activities ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Methanolic Extracts ◽  
Dpph Radical Scavenging

The antibacterial and antifungal activities of the bulb and flower of Allium staticiforme and Allium subhirsutum were investigated. In addition, DPPH radical scavenging activity and total phenolic contents were determined. The results show that methanolic extracts of A. staticiforme and A. subhirsutum had antifungal activities against Candida albicans, together with a less activity level against Escherichia coli, Staphylococcus epidermidis, S. aureus, Enterecoccus faecalis, Salmonella typhimurium and Pseudomanas aeruginosa. The total phenolic contents of A. staticiforme leaf and bulb were determined as 17 and 2.4 mg of GAE/100 g, respectively. The IC50 of methanolic extracts of A. staticiforme and A. subhirsutum were also determined. In conclusion, both A. staticiforme and A. subhirsutum have antifungal activities with weak antibacterial activities. These plants have DPPH radical scavenging activities. Video Clip of Methodology: Disc Diffusion Method: 3 min 04 sec:  Full Screen   Alternate

scholarly journals THE CHARACTERISTICS AND ANTIOXIDANT ACTIVITIES OF CHABA MAPLE (HIBISCUS ACETOSELLA) HOMEMADE JAM

2019 ◽  
pp. 52-55
Author(s):  
SURADWADEE THUNGMUNGMEE ◽  
NAKUNTWALAI WISIDSRI ◽  
WARACHATE KHOBJAI ◽  
THISAKORN DUMRONGPHUTTIDECHA ◽  
KHEMJIRA JAMKOM ◽  
...  
Keyword(s):  
High Performance ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Dpph Radical ◽  
Antioxidant Power ◽  
Radical Scavenging Ability ◽  
Dpph Radical Scavenging

Objective: This study aimed to characterize physicochemical and chemical characteristics of Chaba maple (Hibiscus acetosella) homemade jam (CHJ)and determine its autoxidation ability.Methods: The physicochemical and chemical characteristics of CHJ were investigated. The color, viscosity, and pH were observed as physicochemicaldata while chemical properties were obtained from sugar content and total polyphenol content (TPC), determined using high-performance liquidchromatography refractometer and Folin–Ciocalteu assay, respectively. The antioxidant activities of CHJ were identified using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), and nitric oxide (NO) radical scavenging ability methods.Results: The color and viscosity of CHJ were purple-red and 34,483.33±152.75 cP, respectively. The pH was at 3.78. The total sugar was not detectedin CHJ. The TPC of CHJ showed the highest (47.18±1.80 mg gallic acid equivalent [GAE]/g of jam) followed by Streamline (SL) (23.66±0.32 mgGAE/g of jam), Doikham (DK) (21.99±0.50 mg GAE/g of jam), and Best food (BF) (9.75±0.38 mg GAE/g of jam), respectively. Antioxidant activitiesof CHJ with %1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging of 100.00±1.39% and FRAP value of 1690.70±8.26 uM. Both of activitiesexhibited the highest activity and significantly different when compared with other jams. The %NO scavenging activity of CHJ and SL was 72.43±1.93%and 73.82±1.66%, respectively, which higher than DK and BF.Conclusion: This study shows good in both physicochemical and chemical characteristics of CHJ. The CHJ presents the highest TPC as well asantioxidant activities. Thus, a homemade jam of Chaba maple may be considered as a good source of antioxidants and functional foods.

scholarly journals Radical Scavenging and Antioxidant Activities of Essential Oil Components – An Experimental and Computational Investigation

2015 ◽  
Vol 10 (1) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Farukh S. Sharopov ◽  
Michael Wink ◽  
William N. Setzer
Keyword(s):  
Essential Oil ◽  
Electronic Properties ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Oil Components ◽  
Dpph Radical Scavenging

The antioxidant activities of eighteen different essential oil components have been determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay, the 2,2 ’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation assay, and the ferric reducing antioxidant power (FRAP) assay. The phenolic compounds, carvacrol, thymol, and eugenol, showed the best antioxidant activities, while camphor, menthol, and menthone were the least active. The structural and electronic properties of the essential oil components were assessed using density functional theory (DFT) at the B3LYP/6-311++G** level. Correlations between calculated electronic properties and antioxidant activities were generally poor, but bond-dissociation energies (BDEs) seem to correlate with DPPH radical-scavenging activities, and the ferric reducing antioxidant power (FRAP) assay correlated with vertical ionization potentials calculated at the Hartree-Fock/6-311++G** level.

scholarly journals ANTIOXIDANT ACTIVITIES OF FRACTIONS FROM ETHYL ACETATE EXTRACTS OF GARCINIA FRUTICOSA LAUTERB. LEAVES

2018 ◽  
Vol 10 (1) ◽  
pp. 44 ◽  
Author(s):  
Riza Shabrina ◽  
Berna Elya ◽  
Arikadia Noviani
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Group Identification ◽  
Radical Scavenging ◽  
Dpph Radical ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Dpph Radical Scavenging

Objective: This study aimed to fractionate the antioxidant activity of the ethyl acetate leaf extract and to characterize the most active fractionsaccording to compound groups.Methods: The ethyl acetate extract was fractionated with column chromatography using a gradient elution system. Fractions were first screenedqualitatively for antioxidant activity before active fractions were quantified with respect to in vitro antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and the ferric-reducing antioxidant power (FRAP) assay. The compound groups were identifiedfollowing separation by thin-layer chromatography.Results: Fraction 11 exhibited the greatest DPPH radical-scavenging activity, with an IC50 value of 6.58 μg/mL, while the fraction with the greatestantioxidant activity according to the FRAP assay was fraction 10, with a ferric ion equivalent antioxidant activity value of 1015.34 μmol/g.Conclusion: Compound group identification revealed that Fractions 10 and 11 contained flavonoids, with two common to both fractions, whilefraction 10 also contained one specific flavonoid.

scholarly journals Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 226 ◽  
Author(s):  
Mohammad Fikry ◽  
Yus Aniza Yusof ◽  
Alhussein M. Al-Awaadh ◽  
Russly Abdul Rahman ◽  
Nyuk Ling Chin ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Dpph Radical ◽  
Dpph Radical Scavenging Activity ◽  
Browning Index ◽  
Phenolic Contents ◽  
Dpph Radical Scavenging

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.

Contribution of Phenolics and Flavonoids to Anti-Oxidat Activity and of Ethanol Extract from Eichharnia crassipes

2010 ◽  
Vol 156-157 ◽  
pp. 1372-1377 ◽  
Author(s):  
Cheng Chu Liu ◽  
Guo Ling Zhao ◽  
Ya Ning Li ◽  
Zhuo Ping Ding ◽  
Qi Gen Liu ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Red Tide ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Ethanol Extract ◽  
Natural Antioxidants ◽  
Dpph Radical ◽  
Ethanol Extracts ◽  
Lipid Peroxidation Inhibition ◽  
Dpph Radical Scavenging

The polyphenol and flavonoid contents and antioxidation capabilities, including total reducing power, DPPH radical scavenging capability and lipid peroxidation inhibition, of ethanol extracts of water hyacinth (Eichhomia crassipes) were investigated and compared with those extracted from red tide seaweed (Enteromorpha prolifera) and from the most common seaweed (Porphyra haitanensis). Results showed that E. crassipes contained higher amounts of polyphenols [6.68 mg gallic acid equivalents (GAE)/g] in the leaf than in the stem (4.37 mg GAE/g) or in P. haitanensis (4.27 mg GAE/g). The E. crassipes also contained higher contents of flavonoids [1524 and 453 mg rutin equivalents (RE)/g in leaf and stem, respectively] than did E. prolifera (233 mg RE/g). Accordingly, both the leaf and stem of E. crassipes had relatively higher reducing power [118.35 and 47.21 100μg ascorbic acid equivalents (AscAE)/g, respectively] and DPPH radical scavenging capability (74.6% for leaf and 62.7% for stem) when compared with E. prolifera (reducing power of 16.5 and DPPH radical scavenging capability of 42.96%). Statistical analysis showed that the antioxidation capabilities, especially reducing power, of extracts of the three aquatic plants were positively correlated with their total polyphenol contents, but not with the contents of flavonoids. The correlation coefficient (r) of the content of polyphenols and reducing power of those extracts was r=0.9028, that for DPPH scavenging and lipid peroxidation inhibition was r=0.9311 and 0.9099, respectively. These results indicated that phenolic compounds are the main compounds contributing to the antioxidation activities of seaweed extracts. E. crassipes can be a source for extracting natural antioxidants.

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