Abstract: Effect of enzyme on the yield and chemical composition of Artemisia campestris essential oil is reported in the present study. It was demonstrated that enzyme facilitated the extraction of essential oil with increase in oil yield and did not affect any noticeable change in flavour profile of the volatile oil. Essential oil was tested for antibacterial activity using Escherichia coli; which was extremely sensitive against control with the largest inhibition (29mm), whereas Staphylococcus aureus was the most sensitive against essential oil obtained from enzymatic pre-treatment with the largest inhibition zone (25mm). The antioxidant activity of the essential oil with hemicellulase pre-treatment (EO2) and control sample (EO1) was determined through reducing power. It was significantly lower than the standard drug (vitamin C) in this order: vitamin C˃EO2˃EO1.
Abstract: Many herbal medicinal products are considered
potential anti-hypercholesterolemic agents with encouraging safety
profiles, however only a limited amount of clinical research exists to
support their efficacy. The present study was designed to compare the
antihypercholesterolemic and antioxidant activities of the crude
ethanolic extracts of Citrus reticulata fruit peel, Zingiber officinale
rhizome and Sesamum indicum seeds. Forty-five rats were used throughout the experiment which are
extended for four weeks. These were divided into nine groups, five
rats per each group as follows; group 1 was the normal control group
(rats only fed standard normal rat diet), group 2 was the
hypercholesterolemic control group (rats fed only
hypercholesterolemic diet which contained 1% cholesterol plus 10%
saturated animal fat added to the normal rat diet), groups 3 and 4
were fed hypercholesterolemic diet in addition to Citrus reticulata
ethanolic extract at doses of (250mg/kg (group 3) and 500mg/kg
(group 4)) administered daily via oral route, groups 5 and 6 were
given hypercholesterolemic diet in addition to Zingiber officinale
ethanolic extract at doses of (250mg/kg (group 5) and 500mg/kg
(group 6)) daily through oral route, groups 7 and 8 fed on
hypercholesterolemic diet in addition to Sesamum indicum ethanolic
extract at doses of (250mg/kg (group 7) and 500mg/kg (group 8))
daily orally; and group 9 rats were given hypercholesterolemic diet in
addition to atorvastatin (0.18mg/kg) daily via oral route as a standard
reference antihypercholesterolemic drug. Blood samples from all
groups were drawn from the retro-orbital venous plexus four weeks
following treatment after overnight fasting and the lipid profile (total
cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low
density lipoprotein-cholesterol (LDL-C) and triglyceride levels) were
measured and the risk ratio (TC/HDL-C) was assessed. The
antioxidant activity of the three plants extracts was determined using
DPPH free-radical antioxidant assay. Results of in vivo and in vitro
antihypercholesterolemic and antioxidant assay respectively, revealed
that the three extracts possess comparable antioxidant and
antihypercholesterolemic activities.
Abstract: Red pepper (Capsicum annum L.) has long been
recognized as a good source of antioxidants, being rich in ascorbic
acid and other phytochemicals. In Turkish cuisine red pepper is
sometimes consumed raw in salads and baked as a garnish, but its
most wide consumption type is red pepper paste. The processing of
red pepper into pepper paste includes various thermal treatment steps
such as heating and pasteurizing. There are reports demonstrating an
enhancement or reduction in antioxidant activity of vegetables after
thermal treatment. So this study was conducted to investigate the
total phenolic, ascorbic acid and total carotenoids as well as free
radical scavenging activity of raw red pepper and various red pepper
pastes obtainable on the market. The samples were analyzed for
radical-scavenging activity (RSA) and total polyphenol (TP) content
using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteu
methods, respectively. Total carotenoids and ascorbic acid contents
were determined spectrophotometrically. Results suggest that hot
pepper paste contained significantly (P0.05) difference in RSA, ascorbic acid and total carotenoids
content between sweet and hot red pepper paste products. It is
concluded that the red pepper paste, that has a wide range of
consumption in Turkish cuisine, presents a good dose of phenolic
compounds and antioxidant capacity and it should be regarded as a
functional food.
Abstract: High moisture content in fruits generates post-harvest
problems such as mechanical, biochemical, microbial and physical
losses. Dehydration, which is based on the reduction of water activity
of the fruit, is a common option for overcoming such losses.
However, regular hot air drying could affect negatively the quality
properties of the fruit due to the long residence time at high
temperature. Power ultrasound (US) application during the
convective drying has been used as a novel method able to enhance
drying rate and, consequently, to decrease drying time. In the present
study, a new approach was tested to evaluate the effect of US on the
drying time, the final antioxidant activity (AA) and the total
polyphenol content (TPC) of banana slices (BS), mango slices (MS)
and guava slices (GS). There were also studied the drying kinetics
with nine different models from which water effective diffusivities
(Deff) (with or without shrinkage corrections) were calculated.
Compared with the corresponding control tests, US assisted drying
for fruit slices showed reductions in drying time between 16.23 and
30.19%, 11.34 and 32.73%, and 19.25 and 47.51% for the MS, BS
and GS respectively. Considering shrinkage effects, Deff calculated
values ranged from 1.67*10-10 to 3.18*10-10 m2/s, 3.96*10-10 and
5.57*10-10 m2/s and 4.61*10-10 to 8.16*10-10 m2/s for the BS, MS and
GS samples respectively. Reductions of TPC and AA (as DPPH)
were observed compared with the original content in fresh fruit data
in all kinds of drying assays.
Abstract: Plants can contain a wide variety of substances with
antioxidative properties which are associated with important health
benefits. These positive health effects are of great importance at a
time when the environment is laden with many toxic substances. Five
selected herbal plants namely, Mimosa pudica, Phyllanthus niruri,
Ceiba pentandra, Eleusine polydactyla and Trema amboinensi, were
chosen for the experiment to investigate their total phenolics content
and antioxidant activities using ABTS radical cation decolorization
power, and ferric reducing antioxidant power. The total phenolic
content of each herbal plants ranges from 0.84 to 42.59 mg gallic acid
equivalent/g. The antioxidant activity in the ABTS radical cation
decolorization power varies from 0.005 to 0.362 mg trolox
equivalent/g and the FRAP ranges from 0.30 to 28.42 mg gallic acid
equivalent/g. Among the five medicinal plants, Mimosa pudica has
been an excellent performer in terms of the 3 parameters measured; it
is followed by Phyllanthus niruri. The 5 herbal plants do not have
equivalent antioxidant power. The relative high values for M. pudica
and P. niruri supports the medicinal value of both plants. The total
phenolics, ABTS and FRAP correlate strongly with one another.
Abstract: Mustard leaves are rich in folates, vitamin A, K and
B-complex. Mustard greens are low in calories and fats and rich in
dietary fiber. They are rich in potassium, manganese, iron, copper,
calcium, magnesium and low in sodium. It is very rich in antioxidants
and Phytonutrients. For the optimization of process variables
(moisture content and mustard leave powder), the experiments were
conducted according to central composite Face Centered Composite
design of RSM. The mustard leaves powder was replaced with
composite flour (a combination of rice, chickpea and corn in the ratio
of 70:15:15). The extrudate was extruded in a twin screw extruder at
a barrel temperature of 120°C. The independent variables were
mustard leaves powder (2-10 %) and moisture content (12-20 %).
Responses analyzed were bulk density, water solubility index, water
absorption index, lateral expansion, antioxidant activity, total
phenolic content, and overall acceptability. The optimum conditions
obtained were 7.19 g mustard leaves powder in 100g premix having
16.8% moisture content (w.b).
Abstract: The crude methanol extracts of five indigenous vegetables namely, Amarathus tricolor, Basella rubra L., Chochurus olitorius L., Ipomea batatas, and Momordica chuchinensis L., were examined for their phytochemical profile and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. The values for DPPH radical scavenging activity ranged from 7.6-89.53% with B. rubra and I. batatas having the lowest and highest values, respectively. The total flavonoid content of all five indigenous vegetables ranged from 74.65-277.3 mg quercetin equivalent per gram of dried vegetable material while the total phenolic content ranged from 1.93-6.15 mg gallic acid equivalent per gram dried material. Phytochemical screening revealed the presence of steroids, flavonoids, saponins, tannins, carbohydrates and reducing sugars, which may also be associated with the antioxidant activity shown by these indigenous vegetables.
Abstract: Because blueberries are worldwide recognized as a
good source of beneficial components, their consumption has
increased in the past decades, and so have the scientific works about
their properties. Hence, this work was undertaken to evaluate the
effect of some production and conservation factors on the properties
of blueberries from cultivar Bluecrop. The physical and chemical
analyses were done according to established methodologies and then
all data was treated using software SPSS for assessment of the
possible differences among the factors investigated and/or the
correlations between the variables at study. The results showed that
location of production influenced some of the berries properties
(caliber, sugars, antioxidant activity, color and texture) and that the
age of the bushes was correlated with moisture, sugars and acidity, as
well as lightness. On the other hand, altitude of the farm only was
correlated to sugar content. With regards to conservation, it
influenced only anthocyanins content and DPPH antioxidant activity.
Finally, the type of extract and the order of extraction had a
pronounced influence on all the phenolic properties evaluated.
Abstract: The purpose of the present work was to develop an
innovative food product with nutritional properties as well as
appealing organoleptic qualities. The product, a jam, was prepared
with the beans’ cooking water combined with fresh apple or carrot,
without the addition of any conservatives. Three different jams were
produced: bean and carrot, bean and apple and bean, apple and
cinnamon. The developed products underwent a sensorial analysis
that revealed that the bean, apple and cinnamon jam was globally
better accepted. However, with this study, the consumers determined
that the bean and carrot jam had the most attractive color and the
bean and apple jam the better consistency. Additionally, it was
possible to analyze the jams for their chemical components, namely
fat, fiber, protein, sugars and antioxidant activity. The obtained
results showed that the bean and carrot jam had the highest lipid
content, while the bean, apple and cinnamon jam had the highest
fiber content, when compared to the other two jams. Regarding the
sugar content, both jams with apple revealed similar sugar values,
which were higher than the sugar content of the bean and carrot jam.
The antioxidant activity was on average 10 mg TE/g.
Abstract: Flours of wheat, chestnut, acorn and lupin were
evaluated in relation to phenolic compounds, antioxidant activity, and
oxalate content. At the chemical level the results show some
variability between samples by type of flour, and the sample of
chestnut flour presented the higher value of oxalate (0.00348
mg/100g) when compared to the other samples in the study.
Considering the content of phenolic compounds, the sample that
stood out was the acorn flour, having a high value of 0.812 g
AGE/100 g. All the samples presented intermediate content of
antioxidant activity and the sample that showed a slightly higher
value was the wheat flour with a value of 0.746 mM TRE/g sample.
Abstract: Blueberries are widely valued for their high content in
phenolic compounds with antioxidant activity, and hence beneficial
for the human health. In this way, a study was done to determine the
phenolic composition (total phenols, anthocyanins and tannins) and
antioxidant activity of blueberries from three cultivars (Duke,
Bluecrop, and Ozarkblue) grown in two different Portuguese farms.
Initially two successive extractions were done with methanol
followed by two extractions with aqueous acetone solutions. These
extracts obtained were then used to evaluate the amount of phenolic
compounds and the antioxidant activity. The total phenols were
observed to vary from 4.9 to 8.2 mg GAE/g fresh weight, with
anthocyanin’s contents in the range 1.5-2.8 mg EMv3G/g and tannins
contents in the range 1.5- 3.8 mg/g. The results for antioxidant
activity ranged from 9.3 to 23.2 molTE/g and from 24.7 to 53.4molTE/g, when measured, respectively, by DPPH and ABTS
methods. In conclusion it was observed that, in general, the cultivar
had a visible effect on the phenols present, and furthermore, the
geographical origin showed relevance either in the phenols contents
or the antioxidant activity.
Abstract: This study was conducted to investigate the effect of
the antioxidant activity of germinated African Yam Bean (AYB) on
oxidative stress markers in alloxan induced diabetic rat. Rats were
randomized into three groups; control, diabetic and germinated AYB
– treated diabetic rats. The Total phenol and flavonoid content and
DPPH radical scavenging activity before and after germination were
investigated. The glucose level, lipid peroxidation and reduced
glutathione of the animals were also determined using standard
technique for four weeks. Germination increased the total phenol,
flavonoid and antioxidant activity of AYB extract by 19.14%,
32.28% and 57.25% respectively. The diabetic rats placed on
germinated AYB diet had a significant decrease in the blood glucose
and lipid peroxidation with a corresponding increase in glutathione
(p
Abstract: Hot aqueous and methanol extracts of the two selected
herbal medicines such are Vellarugu chooranam (V.C) and
Amukkirai Chooranam (A.C) were examined for total phenolic and
flavonoid contents and in vitro antioxidant activity using four
different methods. The total phenolic and flavonoid contents in
methanol extract of V.C were found to be higher (44.41±1.26mg
GAE/g; 174.44±9.32mg QE/g) than in the methanol extract of A.C
(20.56±0.67mg GAE/g; 7.21±0.85mg QE/g). Hot methanol and
aqueous extracts of both medicines showed low antioxidant activity
in DPPH, ABTS, and FRAP methods and Iron chelating activity not
found at highest possible concentration. V.C contains higher
concentrations of total phenolic and flavonoid contents than A.C and
can also exert greater antioxidant activity than A.C, although the
activities demonstrated were lower than the positive control Trolox.
The in vitro antioxidant activity was not related with the total
phenolic and flavonoid contents of the methanol and aqueous extracts
of both herbal medicines (A.C and V.C).
Abstract: At present, it is widely-known that free radicals are the causes of illness such as cancers, coronary heart disease, Alzheimer’s disease and aging. One method of protection from free radical is the consumption of antioxidant-containing foods or herbs. Several analytical methods have been used for qualitative and quantitative determination of antioxidants. This project aimed to evaluate antioxidant activity of ethanolic and aqueous extracts from cabbage (Brassicca oleracea L. var. capitata L.) measured by DPPH and Hydroxyl radical scavenging method. The results show that averaged antioxidant activity measured in ethanolic extract (µmol Ascorbic acid equivalent/g fresh mass) were 7.316 ± 0.715 and 4.66 ± 1.029 as determined by DPPH and Hydroxyl radical scavenging activity assays respectively. Averaged antioxidant activity measured in aqueous extract (µmol Ascorbic acid equivalent/g fresh mass) were 15.141 ± 2.092 and 4.955 ± 1.975 as determined by DPPH and Hydroxyl radical scavenging activity assays respectively.
Abstract: Free radicals are atoms or molecules with unpaired electrons. Many diseases are caused by free radicals. Normally, free radical formation is controlled naturally by various beneficial compounds known as antioxidants. Several analytical methods have been used for qualitative and quantitative determination of antioxidants, and each has its own specificity. This project aimed to evaluate antioxidant activity of ethanolic and aqueous extracts from the rice paddy herb (Limnophila aromatica (Lam.) Merr.) measured by DPPH and Hydroxyl radical scavenging method. The results showed that averaged antioxidant activity measured in ethanolic extract (µmol Ascorbic acid equivalent/g fresh mass) were 67.09± 4.99 and 15.55±4.82 as determined by DPPH and Hydroxyl radical scavenging activity assays, respectively. Averaged antioxidant activity measured in aqueous extract (µmol Ascorbic acid equivalent/g fresh mass) were 21.08±1.25 and 10.14±3.94 as determined by DPPH and Hydroxyl radical scavenging activity assays respectively.
Abstract: Alongside with antioxidant, pro-oxidant activity is also observed in phytochemical compounds. In the study, Ficus odorata, an endemic medicinal plant in the Philippines, was screened for the potential medical application of its pro-oxidant activity.
Phytochemical screening revealed the presence of terpenes, glycosides and phenolic acids. The crude extract was found to contain low gallic acid and quercetin equivalence. The TLC chromatogram of the crude extract showed that none of the 11 spots obtained has antioxidant activity nor correspond to gallic acid and quercetin standards. Experiments showed that the crude extract has stimulatory activity towards DPPH radicals, hydrogen peroxide, hydroxyl radicals, superoxide anions and nitric oxide. Moreover, the extract exhibited a low ferric reducing power.
The prooxidant activity was evident in the crude ethanolic leaf extract of F. odorata, which may provide a better understanding of the plant’s pharmacological importance in the prevention of diseases.
Abstract: Highest yield of eugenol-rich fractions from Cinnamomum tamala (bay leaf) leaves were obtained by supercritical carbon dioxide (SC-CO2), compared to hydro-distillation, organic solvents, liquid CO2 and subcritical CO2 extractions. Optimization of SC-CO2 extraction parameters was carried out to obtain an extract with maximum eugenol content. This was achieved using a sample size of 10g at 55°C, 512 bar after 60min at a flow rate of 25.0 cm3/sof gaseous CO2. This extract has the best combination of phytochemical properties such as phenolic content (1.77mg gallic acid/g dry bay leaf), reducing power (0.80mg BHT/g dry bay leaf), antioxidant activity (IC50 of 0.20mg/ml) and anti-inflammatory potency (IC50 of 1.89mg/ml). Identification of compounds in this extract was performed by GC-MS analysis and its antimicrobial potency was also evaluated. The MIC values against E. coli, P. aeruginosa and S. aureus were 0.5, 0.25 and 0.5mg/ml, respectively.
Abstract: Antioxidant properties and nutritive values of raw and cooked Pool barb, Puntius sophore (Hamilton-Buchanan) of Eastern Himalayas, India were determined. Antioxidant activity of the methanol extract of the raw, steamed, fried and curried Pool barb was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay. In DPPH scavenging assay the IC50 value of the raw, steamed, fried and curried Pool barb was 1.66 micro-gram/ml, 16.09 micro-gram/ml, 8.99 micro-gram/ml, 0.59 micro-gram/ml whereas the IC50 of the reference ascorbic acid was 46.66miro-gram/ml. These results showed that the fish have high antioxidant activity. Protein content was found highest in raw (20.50±0.08%) and lowest in curried (18.66±0.13%). Moisture content in raw, fried and curried was 76.35±0.09, 46.27±0.14 and 57.46±0.24 respectively. Lipid content was recorded 2.46±0.14% in raw and 21.76±0.10% in curried. Ash content varied from 12.57±0.11 to 22.53±0.07%. The total amino acids varied from 36.79±0.02 and 288.43±0.12 mg/100g. Eleven essential mineral elements were found abundant in all the samples. The samples had considerable amount of Fe ranging from 152.17 to 320.39 milli-gram/100gram, Ca 902.06 to 1356.02 milli-gram/100gram, Zn 91.07 to 138.14 milli-gram/100gram, K 193.25 to 261.56 milli-gram/100gram, Mg 225.06 to 229.10 milli-gram/100gram. Ni was not detected in the curried fish. The Mg and K contents were significantly decreased in frying method; however the Fe, Cu, Ca, Co and Mn contents were increased significantly in all the cooked samples. The Mg and Na contents were significantly increased in curried sample and the Cr content was decreased significantly (p
Abstract: The fish meat plays an important role in the human health as it contains high quality protein. The tilapia fish considered as the third largest group of farmed fish. The oxidative deterioration of fish meat may occur during the cooking process. The proper cooking process and using natural antioxidant to prevent oxidation and enhance the quality of the tilapia fish fillet is necessary. Hence, this research was carried out to evaluate the potential of clove essential oil to prevent lipid peroxidation and enhance the antioxidant activity of tilapia fish fillet cooked using microwaving and grilling methods. The results showed that cooking using microwave significantly (p
Abstract: The potential of using herbal Betula alba (BA) and Convolvulus arvensis (CA) as a natural antioxidant for food applications were investigated. Each plant extract was prepared by using pure ethanol, different concentration of ethanol aqueous solutions, including 50% and 75%, 50% methanol aqueous and water. Total phenolic content (TPC) was determined using Folin–Ciocalteau method and antioxidant activity were analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, trolox equivalent antioxidant capacity (TEAC), Oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) respectively. Ethanol extract of CA exhibited the highest TPC and antioxidant activity; however BA showed varies of antioxidant activity value in each assay. The BA and CA exhibit the potential sources of natural antioxidant for food commodities.