Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids

The compounds 4-vinylphenol (4-VP), 4-vinylguaiacol (4-VG), 4-vinylsyringol (4-VS) and 4-vinylcatechol (4-VC) were prepared by thermal decarboxylation of the corresponding hydroxycinnamic acids p-coumaric, ferulic, sinapic and caffeic acid, respectively. For confirmation of the synthesised products LC-MS followed by NMR analysis was used. To evaluate their antioxidant potential, their reducing power and efficiency in scavenging the alkylperoxyl radical generated in an emulsion system, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and the superoxide anion radical (O2(-)) were determined. All tested 4-vinyl derivatives revealed weaker antioxidant activity in a homogeneous polar medium than the corresponding phenolic acids. In the emulsion system the activity for 4-vinyl derivatives was higher than was the activity of their corresponding phenolic acids, with 4-VG as the most active among the tested phenolic compounds.

Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake

In the present study, an in vitro model simulating gastrointestinal (GI) digestion, including dialysability, was adapted to assess free soluble polyphenols from apples (four varieties). Results indicated that polyphenol release was mainly achieved during the gastric phase (ca. 65% of phenolics and flavonoids), with a slight further release (<10%) during intestinal digestion. Anthocyanins present after the gastric phase (1.04-1.14mg/100g) were not detectable following intestinal digestion. Dialysis experiments employing a semipermeable cellulose membrane, presenting a simplified model of the epithelial barrier, showed that free soluble dialysable polyphenols and flavonoids were 55% and 44% of native concentrations, respectively, being approximately 20% and 30% lower than that of the GI digesta. Similar results were found for the antioxidant capacity of dialysable antioxidants, being 57% and 46% lower compared to total antioxidants in fresh apples (FRAP and ABTS test, respectively). It is suggested that some polyphenols are bound to macromolecular compounds that are non-dialysable, that the presented method allowed the study of free soluble polyphenols available for further uptake, and that both chemical extraction and concentrations in final digesta would overestimate polyphenol availability.

Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product

Defatted rice bran (DRB), a byproduct of rice milling is a rich source of dietary fiber and minerals. In the present study, the physico-chemical characteristics, antioxidant potential of defatted rice bran (Laboratory-LDRB and Commercial -CDRB) and its utilization in preparation of bread were studied. The effect of incorporation of CDRB at varying levels (5, 10 & 15%) on the quality characteristics of bread including physical, rheological and sensory attributes were evaluated and the dietary fiber content and antioxidant activity were determined. The results indicated that LDRB had better nutrient profile, physical and antioxidant properties than CDRB. On the basis of physical characteristics, breads with 5% and 10% CDRB were found to be acceptable as such and those containing 15% were acceptable with addition of bread improvers. The dietary fiber content and total antioxidative activity of bread increased with increasing levels of CDRB, which also improved the shelf life. The results reveal that DRB can be incorporated in breads upto 10% and 15% as such or with bread improvers respectively, as source of fiber and natural antioxidant, as a functional ingredient.

Comparative studies on the physicochemical and antioxidant properties of different tea extracts

Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were comparatively studied on the physicochemical and antioxidant properties. Results showed physicochemical and antioxidant properties of polyphenol extracts changed greatly after the chemical oxidation. Hydrogen peroxide induced oxidation products (HOP) possessed the highest antioxidant ability among the four tea polyphenol extracts. Thirteen phenolic compounds and one alkaloid in HOP were identified by reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RP-HPLC-DAD-ESI-MS). Hydrogen peroxide induced oxidation of tea polyphenol extracts could improve the antioxidant activity and could be used to produce antioxidants for food industry.

Antioxidant activity of extracts from foxtail millet (Setaria italica)

The less explored, commercially available foxtail millet-milled fractions like whole flour & bran rich fraction were studied for its antioxidant potency. Phytochemicals like alkaloids, phenolics, reducing sugars and flavonoids were found only in methanolic & aqueous extracts, while tannins and terpenoids were present in all the solvent extracts of whole flour & bran rich fraction. Antioxidants were extracted using methanol, ethanol and water. Methanolic extracts of whole flour and bran rich fraction exhibited a significantly higher (P < 0.05) radical scavenging activity (44.62% & 51.80% respectively) using DPPH model system, and reducing power (0.381 & 0.455 respectively) at 2 mg, than the other solvents used for extraction. As bran rich fraction showed the highest antioxidant activity, suggesting the presence of antioxidant components in the bran layer.

Subcritical water extraction of antioxidant compounds from Seabuckthorn (Hippophae rhamnoides) leaves for the comparative evaluation of antioxidant activity

A novel environmentally friendly technique, subcritical water extraction (SWE) was employed for the extraction of antioxidant compounds from Seabuckthorn leaves (SBT). Antioxidant activity of the extracts was evaluated using commonly accepted chemical assays. Also, present study reports the cytoprotective and antioxidant properties of SBT against tertiary-butyl hydroperoxide (tert-BOOH) induced oxidative stress in murine macrophages (Raw 264.7). Exposure of cells to tert-BOOH resulted, increase in cytotoxicity, reactive oxygen species (ROS) production and decrease in mitochondrial membrane potential, which is responsible for fall in intracellular antioxidant levels. Pretreatment of cells with SBT extracts inhibited cytotoxicity, ROS production and maintained antioxidants levels similar to that of control cells. The chemical composition of the SWE extracts studied showed total phenol content (76.07-93.72mg/g GAE) and total flavonoid content (47.06-66.03mg/g rutin). Further, some of its phenolic constituents; (1) Quercetin-3-galactoside, (2) Kaempferol and (3) Isorhamnetin were quantified by RP-HPLC.

Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng)

Three fractions (peel, pulp and aril) of gac fruit (Momordica cochinchinensis Spreng) were investigated for their phytochemicals (lycopene, beta-carotene, lutein and phenolic compounds) and their antioxidant activity. The results showed that the aril had the highest contents for both lycopene and beta-carotene, whilst peel (yellow) contained the highest amount of lutein. Two major phenolic acid groups: hydroxybenzoic acids and hydroxycinnamic were identified and quantified. Gallic acid and p-hydroxybenzoic acid were found in all fractions. Ferulic acid and p-hydroxybenzoic acid were most evident in pulp. Myricetin was the only flavonoid found in all fractions. Apigenin was the most predominant flavonoid in pulp (red), whereas rutin and luteolin gave the highest content in aril. The extracts of different fractions exhibited different levels of antioxidant activity in the systems tested. The aril extract showed the highest FRAP value. The greatest antioxidant activities of peel and pulp extracts were at immature stage, whereas those in the seed extracts increased from mature stage to ripe stage. The contents of total phenolic and total flavonoid in peel and pulp decreased during the fruit development stage (immature>ripe fruit) and subsequently displayed lower antioxidant capacity, except for the seed.

Antioxidant activity prediction and classification of some teas using artificial neural networks

In order to characterise and to classify some teas a simple, rapid and economical method based on composition, antioxidant activity and artificial neural networks (ANNs) is proposed. For these purpose two types of ANN based applications have been developed: one for predicting the antioxidant activity and a second one for establishing the class of the teas. The complex relationship between the total antioxidant activity (AA) depending on the total flavonoids content (F), total catechins content (C) and total methyl-xanthines content (MX) of commercial teas was revealed by the first designed feed-forward ANN. Secondly, using a probabilistic ANN, successful tea classification in various classes (green tea, black tea and express black tea) was also performed.

Determination of some phenolic compounds in Crocus sativus L. corms and its antioxidant activities study

It is well known that phenolic compounds are constituents of many plants. In this study, the total phenolics content in Crocus sativus L. corms in dormancy and waking stages were determined by the Folin-Ciocalteu method. Analysis was carried out by gas chromatography-mass spectrometry (GC-MS) after silylation by N-methyl-N-trimethylsilyl trifluroacetamide (MSTFA) + %1 trimethyl iodosilane (TMIS). Numerous compounds were detected and 11 compounds were identified. The highest phenolics content in waking corms was observed for gentisic acid (5.693 ± 0.057 μg/g) and the lowest for gallic acid (0.416 ± 0.006 μg/g); also these two phenolic compounds are the highest (0.929 ± 0.015 μg/g) and lowest (0.017 ± 0.001 μg/g) phenolics in dormant corms, respectively. The results from quantization and GC-MS analysis showed a high concentration of phenolic compounds in waking corms than the dormant stage. Furthermore, the radical scavenging activities of saffron corms were studied by 1,1-diphenyl-2-pycrylhydrazyl (DPPH) test and EC (50)values were determined about 2055 ppm and 8274 ppm for waking and dormant corms, respectively.

Studies on the active components and antioxidant activities of the extracts of Mimosa pudica Linn. from southern China

BACKGROUND

The total flavonoid (TF) and total phenolic (TP) contents of the ethanol extracts of the whole plant, stem, leaf, and seed of Mimosa pudica Linn belonging to the genus Mimosa (Family: Fabaceae alt. Leguminosae), which originates from the subtropical regions of southern China, were determined in this experiment.

MATERIALS AND METHODS

The antioxidant activity of the extracts and 5 flavonoid monomers of M. pudica Linn. were also evaluated by 2 assays, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and ferric reducing/antioxidant power (FRAP) assays. In addition, correlation analysis was also made in the present study.

RESULTS

The results showed that leaf extracts contained the highest amount of TF and TP, and the content was significantly higher than that found in other parts of the plant. Moreover, the sequence of antioxidant activity of the ethanol extracts was as follows: leaf > the whole plant > seed > stem; the sequence of the 5 flavonoid monomers was as follows: 5,7,3´,4´-tetrahydroxy-6-C-[β-D-apiose-(1→4)]-β-D-glycopyranosyl flavone (1) > isorientin (2) > orientin (3) > isovitexin (4) > vitexin (5), and the antioxidant activity of compound 1 is equivalent to the synthetic antioxidant trolox or a bit stronger than trolox, and significant correlations were found among the active ingredient contents and the results of antioxidant activity.

CONCLUSION

The present study suggested that M. pudica Linn. could be a potential rich source of natural antioxidants.

Hepatoprotective and Antioxidant Activities of Desmodium Triquetrum DC

The hepatoprotective and antioxidant activities of ethanol extract of Desmodium triquetrum DC leaf were investigated against carbon tetrachloride (1 ml/kg i.p) induced hepatic damage in rats at a dose of 200 mg/kg body weight p.o. The test extract significantly (P<0.05) reduced the elevated levels of serum transaminases, alkaline phosphatase, bilirubin and reversed the antioxidant enzyme and non-enzyme levels. It dose dependently inhibited thiobarbuturic acid induced lipid peroxidation in vitro (IC(50)=59.9 μg/ml). Histopathological studies provided supportive evidence for biochemical analysis. Silymarin (25 mg/kg) is a known hepatoprotective drug used as a reference drug. The results indicated that D. triquetrum has potent hepatoprotective and antioxidant activity that may be due to the presence of flavonoids in the plant.

Antioxidant activity and free radical-scavenging capacity of Gynura divaricata leaf extracts at different temperatures

BACKGROUND

Extraction temperature influences the total phenolic content (TPC), total flavonoid content (TFC) of medicinal plant extracts to a great extend. TPC and TFC are the principle activity constituents present in the plant. The effects of extraction temperature on TPC, TFC and free radical-scavenging capacity of Gynura divaricata leaf extracts are worth to study.

MATERIALS AND METHODS

Folin-Ciocalteu and aluminum chloride colorimetric assay were used to determine the TPC and TFC of Gynura divaricata leaf extracts at different temperatures. The antioxidant and free radical-scavenging activity were measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and phosphomolybdenum methods.

RESULTS

TPC and TFC were significantly elevated with increasing extraction temperature (from 40°C to 100°C). However, TPC and TFC were not significantly different (P > 0.05) at the extraction temperatures 90°C and 100°C. Also, the extracts obtained at a higher temperature exhibited a significant free radical-scavenging activity compared with extraction at lower temperatures (P < 0.05). The TPCs (13.95-36.68 mg gallic acid equivalent/g dry material) were highly correlated with DPPH (R(2) = 0.9229), ABTS (R(2) = 0.9951) free radical-scavenging capacity, and total antioxidant activity (R(2) = 0.9872) evaluated by phosphomolybdenum method.

CONCLUSION

The TPC and TFC of G. divaricata leaf was significantly influenced by the extraction temperatures, which were the main antioxidant constituents present in the G. divaricata plant.

In-vivo Antioxidant Effects of Ethyl Acetate Fraction of Mentha spicata L. on 4-Nitroquinoline-1-Oxide Injected Mice

Antioxidant effects of ethyl acetate fraction of Mentha spicata (L.) were evaluated against 4-nitroquinoline-1-oxide injected mice. For this study, experiment setup consisted of 36 albino mice of either sex divided into 6 groups: Control (25% DMSO in water), ethyl acetate fraction (EAF) alone group (80, 160 mg/Kg body weight-bwt), 4-NQO (7.5 mg/Kg bwt-IP) alone and 4-NQO + EAF. EAF and vehicles were administered orally for five consecutive days. 4-NQO (7.5 mg/Kg bwt) was injected intraperitoneally on the 6(th) day. After 24 h, the animals were killed; liver sample was extracted and used for bio-assay. 4-NQO alone treated group decreased (27-60%) the antioxidant activities and promoted lipid peroxidation (LPO-60%) over their respective control values. Pretreatment with EAF, at the maximum dose (160 mg/Kg bwt) brought down the LPO up to 87% enhanced by 4-NQO. Among the enzymatic antioxidants, glutathione S-transferase (GST) was the most affected enzyme with 4-NQO and the least was catalase (CAT). Pretreatment with EAF (160 mg/Kg bwt), the restoration of antioxidants like glutathione peroxidase, superoxide dismutase, and CAT were found equal or less than 1.2 fold higher than that of the respective control values whereas, GST was observed to be the most restored antioxidant. Be reduced glutathione (GSH) and the least vitamin C over their control values. EAF restored the GSH and Vitamin E levels were found to be 1.2 fold higher than the respective control values.

Pharmaceutical and nutraceutical effects of Pinus pinaster bark extract

In everyday life, our body generates free radicals and other reactive oxygen species which are derived either from the endogenous metabolic processes (within the body) or from external sources. Many clinical and pharmacological studies suggest that natural antioxidants can prevent oxidative damage. Among the natural antioxidant products, Pycnogenol(®) (French Pinus pinaster bark extract) has been received considerable attention because of its strong free radical-scavenging activity against reactive oxygen and nitrogen species. P. pinaster bark extract (PBE) contains polyphenolic compounds (these compounds consist of catechin, taxifolin, procyanidins of various chain lengths formed by catechin and epicatechin units, and phenolic acids) capable of producing diverse potentially protective effects against chronic and degenerative diseases. This herbal medication has been reported to have cardiovascular benefits, such as vasorelaxant activity, angiotensin-converting enzyme inhibiting activity, and the ability to enhance the microcirculation by increasing capillary permeability. Moreover, effects on the immune system and modulation of nitrogen monoxide metabolism have been reported. This article provides a brief overview of clinical studies describing the beneficial and health-promoting effects of PBE.

Comparative Antioxidant Activity and Total Flavonoid Content of Persian Pomegranate (Punica granatum L.) Cultivars

Pomegranate (Punica granatum L.), Lythraceae, is mainly grown in Mediterranean region. It is one of the major cultivated productions of Iran, which have been used in folk medicine for many centuries. It has been proved that pomegranate has a high antioxidant activity and is effective in the prevention of atherosclerosis. This study compares the antioxidant activity, total phenolic and flavonoid contents of nine different pomegranate cultivars grown in Iran. Aqueous solutions of known Fe(+2) concentration, vitamin E, vitamin C, gallic acid and catechin were used for calibration. The results showed that Sour summer pulp cultivar had the most antioxidant effect with significant difference with the other cultivar (p < 0.05) which can be introduced as a potent source of natural antioxidants, and the peel of three cultivars (Sweet saveh malas, Sour summer and Black peel) as a suitable source for extraction and purification of phenolic and flavonoid compound. The antioxidant capacity of pomegranate peel extract is 10 times higher than the pulp extract.

Chemical Composition and Antioxidant Activity of Heracleum sprengelianum (Wight and Arnott) Essential Oils Growing Wild in Peninsular India

The essential oils, isolated by hydrodistillation from the leaves, seeds and rhizomes of Heracleum sprengelianum (Wight and Arnott), collected from the Western Ghats of Peninsula India, were analyzed by gas chromatography (GC) and gas chromatography coupled to mass spectrometry (GC-MS). The antioxidant property of these oils was tested, with and without peroxidation inducer, through the egg yolk-based Thiobarbituric Acid Reactive Substances assay (TBARS assay) and in the concentrations of 50, 100, 250 and 500 mg/L. β-Pinene, 1,8-Cineole, β-Phellandrene and ρ-Cymen-8-ol were the main components of H. sprengelianum leaves, seeds and rhizomes essential oils. The oils demonstrated the antioxidant capacity in the absence of radical inducer 2, 20-azobis-(2-amidinopropane) dihydrochloride (ABAP), mainly that of H. sprengelianum at 250 and 500 mg/L, comparable in some cases to that of α-tocopherol and butylated hydroxytoluene (BHT). The presence of ABAP diminished the antioxidant ability of all tested essential oils, leaf oils of H. sprengelianum still showing the highest antioxidant capacity at 500 mg/L. At 250 and 500 mg/L for BHA, and 500 mg/L for α-tocopherol, the antioxidant capacity significantly increased in the presence of ABAP.

Koch) Takhtajan (Cupressaceae)

The essential oils of branchlets and fruits of Juniperus excelsa subsp. excelsa and Juniperus excelsa subsp. polycarpos were examined for their antioxidant activity. The compositions of the essential oils were studied by GC and GC-MS. To evaluation the antioxidants activity of the volatile oils, pure components and positive controls at different concentrations, thin-layer chromatography (TLC) screening methods, diphenylpicrylhydrazyl (DPPH) assay, deoxyribose degradation test and modified deoxyribose degradation test were employed. The results of the present study demonstrate some antioxidant activity for the tested essential oils obtained from various parts of both plants. It indicates that the use of these essential oils, in very low concentrations, may be useful as a natural preservative. However before any final conclusion, it is suggested that the antioxidant activity of these oils should also be evaluated by using lipid solvent system methods.

Antioxidant properties of some lichen species

Antioxidant activity of the acetone, methanol and aqueous extracts of the lichens Cladonia furcata, Hypogymnia physodes, Lasallia pustulata, Parmelia caperata and Parmelia sulcata has been screened in vitro by using different methods (DPPH radical scavenging, superoxide anion radical scavenging, reducing power, determination of total phenolic compounds and determination of total flavonoid content). Of the lichens tested, Lasallia pustulata had powerful antioxidant activities. Acetone, methanol and aqueous extracts of this lichen showed 90.93, 69.87 and 65.08% DPPH radical scavenging activities. Moreover, the tested extracts had effective reducing power and superoxide anion radical scavenging. Those various antioxidant activities were compared to standard antioxidants such as ascorbic acid, butylated hydroxyanisole (BHA) and α-tocopherol. In addition, total content of phenol and flavonoid in extracts were determined as pyrocatechol equivalent, and as rutin equivalent, respectively. The strong relationships between total phenolic and flavonoid contents and the antioxidative activities of tested extracts suggest that these compounds play important role in antioxidant activity. The present stady shows that tested lichen species demonstrated a strong antioxidant activity and can be considered as good sources of natural antioxidants.

Changes in phenolic profile and antioxidant activity during production of diced tomatoes

Tomatoes and tomato-based products are rich in antioxidants such as carotenoids, vitamin C and polyphenols. The industrial processing of diced tomatoes involves heat treatments in which these antioxidant compounds may be potentially affected. In this study, we evaluate the effect of each separate step in the dice-making process. Three technological processes were investigated: Hot, Cold and Cold treated with calcium salt (CaCl2). Four stages were monitored in each process: (1) fresh tomatoes; (2) peeled tomatoes; (3) diced tomatoes; and (4) final product after sauce addition. The main tool for minimising or counteracting the eventual processing damage was the strategy of 'reconstitution', achieved by adding a sauce rich in seeds and peels with high levels of antioxidants and phenolics to the diced tomatoes. Different analyses were carried out in order to evaluate the effect of each processing step. First, total polyphenols (TP) were evaluated using Folin-Ciocalteau (F-C) assay and antioxidant activity using ABTS(+) and DPPH assays. Flavonols, flavanones, hydroxycinnamic and phenolic acids were then quantified using liquid chromatography/electrospray ionisation tandem mass spectrometry (HPLC-ESI-MS/MS). The combination of principal component analysis (PCA) and analysis of variance (ANOVA) revealed that each processing step induces alterations in the antioxidant and phenolic profile, and in particular sauce addition and calcium treatment significantly affected the levels of antioxidants and phenolics during the dice-making process.

Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry

Silver carp processing by-product protein is usually discarded as an industrial solid waste. In this study the protein was recovered using a pH-shift method, after which seven commercial proteases were separately employed to prepare antioxidative hydrolysates. Among the hydrolysates, pepsin hydrolysates, which had the highest free radical-scavenging activity, were further separated into five peptide fractions, SCPH-I (>10kDa), SCPH-II (5-10kDa), SCPH-III (3-5kDa), SCPH-IV (1-3kDa), and SCPH-V (<1kDa), by using ultrafiltration. The antioxidative properties of the peptide fractions were investigated, using a free radical-scavenging assay, by electron spin resonance. The results show that SCPH-V had the highest scavenging effects on DPPH (1,1-diphenyl-2-picrylhydrazyl), hydroxyl and superoxide anion radicals. SCPH-V had potent antioxidant activity in the prevention of the peroxidation of linoleic acid and alleviation of H2O2-induced oxidative stress in human intestinal epithelial caco-2 cells. The results indicated that the antioxidant capacity of silver carp by-product hydrolysates could be enhanced by ultrafiltration.

In vitro Antioxidant Studies of Fruits of Artemisia nilagirica (Clarke) Pamp

Antioxidant potential of fruits of Artemisia nilagirica was studied using different in vitro models like 1,1-diphenyl-2-picryl hydrazyl, 2,2-azinobis-(3-ethylbenzothizoline-6-sulphonate), nitric oxide, superoxide, hydroxyl radical and lipid peroxidation. Both the ethanol and aqueous extracts of A. nilagirica fruits at 500 μg/ml showed maximum scavenging activity (89.33% and 89.14%) in quenching 1,1-diphenyl-2-picryl hydrazyl radical. The ethanol extract showed better scavenging activity (69.78%) of 1,1-diphenyl-2-picryl hydrazyl radical followed by the scavenging of nitric oxide radical (73.25%) compared to aqueous extract. In contrast, hydroxyl and superoxide radicals were effectively scavenged by aqueous extract. Total antioxidant capacity of ethanol and aqueous extracts at 500 μg/ml concentration was found to be 56.21 and 62.78 mg ascorbic acid equivalents, respectively. However, both the extracts showed only moderate lipid peroxidation inhibition activity. They were also found to contain considerable total phenols and flavonoids suggesting their role as an effective free radical scavenger. These findings suggest that phenolics and flavonoids in the fruits provide substantial antioxidant activity.

Influence of natural coagulants on isoflavones and antioxidant activity of tofu

Tofu (instead of preparing using synthetic coagulant) was prepared using coagulants of plant origin (Citrus limonum, Garcinia indica, Tamarindus indica, Phyllanthus acidus and Passiflora edulis). Total crude protein and fat contents were highest in tofu prepared using G. indica and T. indica (72.5% dbw) compared to synthetic coagulant. Tofu prepared with natural coagulants had signifi cantly higher antioxidant activity compared to synthetic coagulant. Bioconversion of isoflavone glucosides (daidzin and genistin) into their corresponding bioactive aglycones (daidzein and genistein) was observed in tofu. The difference between glucosides and aglycones contents in soy milk was significant but there was not much difference in tofu coagulated with synthetic and natural coagulants.

Radical scavenging and antioxidant activities of methanolic extracts from Hypericum species growing in Bulgaria

Thirteen Hypericum species growing in Bulgaria were investigated for free radical-scavenging activity, antioxidant activity, total tannins and total flavonoids contents. Methanolic extracts from the Hypericum species were analyzed for radical scavenging and antioxidant activities using DPPH-, ABTS- free radicals, total antioxidant activity and inhibition of lipid peroxidation by ferric thiocyanate (FTC) method. Butylated hydroxytoluene and ascorbic acid were used as positive controls. Methanolic extracts from H. cerastoides, H. perforatum and H. maculatum demonstrate the highest antioxidant activities and are potential sources of natural antioxidant compounds. The quantification of tannins and flavanoids were determined in Hypericum species using Folin-Chiocalteu reagent and AlCl3, respectively. The amounts of the tannins ranged from 1.30 +/- 0.01 mg/100 g dw in H. elegans to 8.67 +/- 0.02 g/100 g dw in H. perforatum. The highest concentration of flavonoids was found in H. cerastoides (1.22 +/- 0.02 g/100g dw), and the lowest amount was established in H. olympicum (0.20 +/- 0.03 g/100g dw).

Antioxidant activities of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey

The antioxidant activities of the methanol extract of Sarcodon imbricatum wildly grown in the Black Sea Region of Turkey were investigated in this study. Antioxidant activities were evaluated in terms of total antioxidant activity, reducing power, metal chelating ability, inhibition of linoleic acid peroxidation, superoxide, peroxide and hydrogen peroxide scavenging effects. Various antioxidant activities were compared to references antioxidants such as alpha-tocopherol, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and trolox. In total antioxidant (12674.45 mumol alpha-tocopherol/g of extract), superoxide scavenging (53.74%) and peroxide scavenging activity (45.73%), the methanol extract of Sarcodon imbricatum showed stronger activity patterns than that of references antioxidants. Reducing power, metal chelating activity and free radical (DPPH(*)) scavenging activity was increased with the increasing concentration. The contents of total phenolic, flavonoid, anthocyanin, ascorbic acid, beta-carotene and lycopene of Sarcodon imbricatum were determined and found to be noteworthy.

Antioxidant activities and fatty acid composition of wild grown myrtle (Myrtus communis L.) fruits

The fruits of eight myrtles, Myrtus communis L. accessions from the Mediterranean region of Turkey were evaluated for their antioxidant activities and fatty acid contents. The antioxidant activities of the fruit extracts were determined by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene-linoleic acid assays. The fatty acid contents of fruits were determined by using gas chromatography. The methanol extracts of fruits exhibited a high level of free radical scavenging activity. There was a wide range (74.51-91.65%) of antioxidant activity among the accessions in the β-carotene-linoleic acid assay. The amount of total phenolics (TP) was determined to be between 44.41-74.44 μg Gallic acid equivalent (GAE)/mg, on a dry weight basis. Oleic acid was the dominant fatty acid (67.07%), followed by palmitic (10.24%), and stearic acid (8.19%), respectively. These results suggest the future utilization of myrtle fruit extracts as food additives or in chemoprevention studies.

Metabolic investigations in patients with hepatitis B and C

AIM: To investigate the similarities and dissimilarities in patients with hepatitis B and hepatitis C, clinically and metabolically.

METHODS: Fifty patients with hepatitis B virus and hepatitis C virus infection were included in this study, along with fifty healthy controls for comparison purposes. Intravenous blood (10 mL) samples from patients and healthy subjects were collected and made to clot before serum was separated and immediately levels of the enzymes, alkaline phosphatase (ALK), creatinine phosphokinase (CPK), lactate dehydrogenase (LDH), serum glutamate oxaloacetate transaminase (s-GOT) and serum glutamate pyruvate transaminase (s-GPT) were determined by a kit method. For total content of each metal the serum samples were analyzed using atomic absorption spectrophotometry. Levels of cholesterol, triglycerides, urea, creatinine and uric acid were determined using a kit method on Microlab 300.

RESULTS: Serum magnesium and copper levels remained unchanged, whereas the concentration of zinc decreased and iron increased significantly in both groups of patients. Total antioxidant activity was significantly decreased in both hepatitis B and C. Among the enzymes analyzed, ALK, s-GPT, LDH and s-GOT were all significantly increased in both patients with hepatitis B and C whereas CPK was significantly decreased in patients with hepatitis B and remained unchanged in patients with hepatitis C.

CONCLUSION: The information accumulated by this study will help provide a better understanding of involved metabolic processes in order to design appropriate therapeutic approaches for treating these patients, so they can recover and lead normal lives.

Antioxidant Activity of the Essential Oil and Methanolic Extract of Teucrium orientale (L.) subsp. taylori (Boiss.) Rech. f

This study was designed to examine the chemical composition and in-vitro antioxidant activity of the essential oil and methanolic extract of Teucrium orientale subsp. taylori. The GC and GC-MS analysis of the essential oil resulted in determination of 40 components representing 96.4% of the oil. The major constituents of the oil were linalool (28.6%), caryophyllene oxide (15.6%), 1,8-cineol (4.5%), β-pinene (8.7%), 3-octanol (9.5%), β-caryophyllene (7.3%), and germacrene-D (4.1%). Antioxidant activities of the samples were determined by two different tests, namely DPPH and β-carotene- linoleic acid assay. In DPPH system, the weakest radical scavenging activity was exhibited by the non-polar sub fraction of methanolic extract (237.40 ± 2.1 μg/mL). Antioxidant activity of the polar sub fraction of methanolic extract was superior to all samples tested, showing an EC50 value of 61.45 ± 0.5 μg/ mL. The inhibition capacity (%) of the polar sub fraction of methanolic extract (95.21% ± 1.3) was found to be the strongest and almost equal to the inhibition capacity of the positive control BHT (94.9% ± 1.1). The amount of the total phenolics was the highest in the polar subfraction, i.e. 370 μg/mg of the dry extract (37%). A positive correlation was observed between the antioxidant activity and the total phenolics of the extracts.

Antioxidant Potential of Crude Extract and Different Fractions of Enhydra fluctuans Lour

The antioxidant potential of crude methanol extract (CE) as well as chloroform (CF), ethyl acetate (EF) and n-butanol (NF) soluble fractions of Enhydra fluctuans Lour, which is widely used in indigenous system of medicine for different purposes, were studied. The antioxidant potential of extract/different fractions were evaluated using different in vitro antioxidant models. In addition, total amount of polyphenolics compounds, DPPH (1,1-diphenyl-2-picryl hydrazyl) radical, nitric oxide, superoxide anion, hydroxyl radical scavenging activities and reductive power of crude extracted its different fractions were determined. It was found that ethyl acetate fraction have maximum amount of polyphenolics compounds (179.7 ± 18.23 μg / mg pyrocatechol equivalent). This fraction was found more effective than crude extract and other fractions in all the above mentioned assays.

Sm

Costus speciosus (Koen) J.E. Sm. plant and its extracts are used for treatment of fever, snake bites, jaundice, and as a purgative, astringent and antibacterial agent. In the present study, an attempt has been made to evaluate in vitro antioxidant activity of different extracts of this plant by DPPH radical scavenging activity, total antioxidant capacity, nitric oxide scavenging activity, ion chelating activity, hydroxyl radical scavenging activity and its correlation with total phenolic content.

Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some physical properties of tortillas were negatively affected as BF concentration increased regardless of bean cultivar. Nutritionally, all bean tortillas had significantly higher levels of crude protein, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS(+)) in vitro antioxidant activity (AA) and antinutritional compounds such as phytic acid (PA) and trypsin inhibitors (TI) than the wheat control. Tortillas to which 35% of small red, pinto and black BF was added had the highest levels of phenols, which were significantly correlated with both DPPH (r=0.99) and ABTS(+) (r=0.99) AA. Compared to raw flours, PA and TI were reduced from 37.37% to 43.78% and from 50% to 66%, respectively, in the tortillas. Overall analysis indicated that tortillas with acceptable texture and improved nutritional profile were produced at 25% substitution.

Antioxidant activity and proline content of leaf extracts from Dorystoechas hastata

Dorystoechas hastata (D. hastata) is a monotypic plant endemic to Antalya province of Turkey. D. hastata leaves are used to make a tea locally called "çalba tea". Diethyl ether (E), ethanol (A), and water (W) were used for the sequential preparation of extracts from dried D. hastata leaves. A hot water extract (S) was also prepared by directly boiling the powdered plant in water. The antioxidant activities of the extracts were tested by ferric thiocyanate (FTC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods. E extract exhibited the greatest antioxidant activity with FTC method, whereas S extract exhibited the lowest IC50 value (6.17±0.53μg/ml) for DPPH radical scavenging activity. Total phenolic contents of the extracts were estimated by Folin-Ciocalteu method and S extract was found to contain the highest amount (554.17±20.83mg GAE/g extract) of phenolics. Extract A contained highest flavonoid content and there was a inverse linear correlation (R(2)=0.926) between IC50 values for DPPH radical scavenging activity and flavonoid contents of all extracts. Reducing power of extracts increased in a concentration-dependent manner. S extract was found to possess higher reducing power than equivalent amount of ascorbic acid at 20 and 25μg/ml concentrations. Linear correlation between reducing power and concentration of E, A, and W extracts (R(2)>0.95) was observed. A, W, and S extracts contained relatively high levels of proline. The results presented suggest that D. hastata may provide a natural source of antioxidants and proline.

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

The efficiencies of different solvents in the extraction of phenolics from bagged and loose leaves of white and green tea, after different extraction times, as well as the antioxidative capacity of the obtained extracts, were investigated. The developed HPLC method has the potential to separate and determinate 17 phenolics widely distributed in plants, but in investigated tea extracts only four catechins and traces of three flavonols and one flavone were separated and detected based on comparison with authentic standards. The extraction efficiency of phenolics depended strongly on the time of extraction and the solvents used. The extraction of catechins from green tea was significantly affected by the form (bagged or loose) of the tea, whereas this effect was shown not to be statistically significant for white tea. Green tea was a richer source of phenolics than was white tea. The extraction of phenolics from white tea by water could be accelerated by the addition of lemon juice. Aqueous ethanol (40%) was most effective in the prolonged extraction of catechins. The antioxidative capacity of the investigated tea extracts correlated with their phenolic content.

Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

Antioxidant activities of three pure compounds: carnosic acid, rosmarinic acid and sesamol, as well as two plant extracts: rosemary extract and blackseed essential oil, were examined by applying DPPH and ABTS(+) radical-scavenging assays and the ferric thiocyanate test. All three test methods proved that rosemary extract had a higher antioxidant activity than blackseed essential oil. The order of antioxidant activity of pure compounds showed variations in different tests. This was attributed to structural factors of individual compounds. Phenolic contents of blackseed essential oil and rosemary extract were also determined. Rosemary extract was found to have a higher phenolic content than blackseed essential oil. This fact was utilised in explaining the higher antioxidant activity of rosemary extract.

Preparation, GIAO NMR calculations and acidic properties of some novel 4,5-dihydro-1H-1,2,4-triazol-5-one derivatives with their antioxidant activities

Six novel 3-alkyl(aryl)-4-(p-nitrobenzoylamino)-4,5-dihydro-1H-1,2,4-triazol-5- ones (2a-f) were synthesized by the reactions of 3-alkyl(aryl)-4-amino-4,5-dihydro-1H- 1,2,4-triazol-5-ones (1a-f) with p-nitrobenzoyl chloride and characterized by elemental analyses and IR, (1)H-NMR, (13)C-NMR and UV spectral data. The newly synthesized compounds 2 were titrated potentiometrically with tetrabutylammonium hydroxide in four non-aqueous solvents such as acetone, isopropyl alcohol, tert-butyl alcohol and N,N-dimethylformamide, and the half-neutralization potential values and the corresponding pK(a) values were determined for all cases. Thus, the effects of solvents and molecular structure upon acidity were investigated. In addition, isotropic (1)H and (13)C nuclear magnetic shielding constants of compounds 2 were obtained by the gauge-including-atomic-orbital (GIAO) method at the B3LYP density functional level. The geometry of each compound has been optimized using the 6-311G basis set. Theoretical values were compared to the experimental data. Furthermore, these new compounds and five recently reported 3-alkyl-4-(2-furoylamino)-4,5-dihydro-1H-1,2,4-triazol-5-ones (3a-c,e,f) were screened for their antioxidant activities.

Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets

In the extracts of fresh raw and frozen broccoli, caffeic, ferulic, sinapinic acids and kaempferol were identified. Boiling reduced the amounts of caffeic acid and kaempferol in both samples. The concentration of polyphenols was 2.69mg/g fresh mass and 0.96mg/fresh mass in fresh raw broccoli and frozen raw broccoli, respectively. Boiling significantly decreased the amounts of phenolic compounds in fresh broccoli (1.58mg/g of fresh mass). In the case of frozen broccoli, boiling increased the concentration of polyphenols by 38%. Fresh broccoli extract neutralized free radicals by 19.87%. Boiling significantly reduced its antiradical activity (to 15.06%). Samples of frozen broccoli had a 27.06% antiradical ability. Boiling did not change the antiradical activity in frozen broccoli case. Hydrothermal processing significantly influenced on the ability of the extracts to inhibit the decolorization of β-carotene emulsion. The extract of fresh broccoli had a higher activity when uncooked. Boiling seemed to increase this activity in the case of frozen broccoli samples. The results of the studies on the ability of broccoli extracts to inhibit linoleic acid autooxidation were ambiguous and depended on the method applied. No correlation was found between the content of phenolic compounds and the antioxidant activity of the extracts, regardless of the experimental variant and technique used.

Antioxidant activity and water-holding capacity of canola protein hydrolysates

Canola protein hydrolysates were prepared using commercial enzymes, namely Alcalase, an endo-peptidase and Flavourzyme with both endo- and exo-peptidase activities. The hydrolysates so prepared were effective as antioxidants in model systems, mainly by scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and also influenced by the type of enzyme employed in the process. The hydrolysate prepared using flavourzyme showed the highest antioxidant activity among all samples, whereas the hydrolysates prepared by combination of Alcalase and Flavourzyme did not differ significantly (P>0.05) in antioxidant effectiveness from that produced by Alcalase alone. The hydrolysates were also found to be effective in enhancing water-holding capacity and cooking yield in a meat model system. Their capability in improving the cooking yield of meat was in the order of Flavourzyme hydrolysates>combination hydrolysates>Alcalase hydrolysates. These results suggest that canola protein hydrolysates can be useful in terms of their functionality and as functional food ingredients and that their composition determines their functional properties and thus their potential application in the food and feed industries.

Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities were investigated. Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid were identified in the present study. The contents of total free phenolic acids, total phenolic acids and total phenolics in fresh potherb mustard were 84.8±0.58μg/g dry weight (DW), 539±1.36μg/g DW, and 7.95±0.28mg/g DW, respectively. The total free phenolic acids increased during the pickling processes, but the total phenolic acids, total phenolics, and antioxidant activities decreased. However, after 5 weeks of fermentation, all the pickling methods retained over 70% of total phenolic contents and above 65% of antioxidant capacities. The results indicated that pickling processes were relatively good methods for the preservation of phenolic acids and antioxidants for potherb mustard.

Concordance between antioxidant activities and flavonol contents in different extracts and fractions of Cuscuta chinensis

Chinese herbs employed in traditional Chinese medicine (TCM) have been used for centuries in the practice of medicated diet and dietetic therapy. The seed of Cuscuta chinensis Lam. (Convolvulaceae), a commonly used traditional Chinese herb, is frequently added in Chinese cooking and preparation of refreshments, including porridge and alcoholic beverages, to nourish the human body. In the present study, we compared the antioxidant activities of water and ethanol extracts from the seeds C. chinensis and also of its different organic fractions, including n-hexane, ethyl acetate, n-butanol and organic water, by assessing their DPPH (1,1-diphenyl-2-picryl hydrazine) free radical-scavenging, superoxide anion scavenging, anti-superoxide anion formation and anti-lipid peroxidation abilities. The flavonol contents of all test samples were analyzed by high-performance liquid chromatography with an ultraviolet (HPLC-UV) detector. The results showed that there is a direct correlation of the flavonol content with the antioxidant activities from the extracts and fractions of C. chinensis. Moreover, the ethyl acetate fraction demonstrated significantly better and higher antioxidant effects, and also had a higher flavonol content than had the remaining samples (P<0.05). The water fractions, however, exhibited the weakest antioxidant activity, and had low concentrations of flavonols. Thus, we suggest that the ethanol extract of C. chinensis, but not its water extract, could be used as a dietary nutritional supplement to promote human health and prevent oxidation-related diseases, due to its antioxidant properties.

A novel phenol-bound pectic polysaccharide from Decalepis hamiltonii with multi-step ulcer preventive activity

AIM: To investigate H⁺, K⁺-ATPase inhibition, anti-H pylori, antioxidant, and the in vivo antiulcer potential of a pectic polysaccharide from Swallow root (Decalepis hamiltonii; SRPP).

METHODS: SRPP, with known sugar composition [rhamnose: arabinose: xylose: galactose in the ratio of 16:50:2:32 (w/w), with 141 mg/g of uronic acid] was examined for anti-ulcer potency in vivo against swim/ethanol stress-induction in animal models. Ulcer index, antioxidant/antioxidant enzymes, H⁺, K⁺-ATPase and gastric mucin levels were determined to assess the anti-ulcer potency. Anti-H pylori activity was also determined by viable colony count and electron microscopic studies.

RESULTS: SRPP, containing phenolics at 0.12 g GAE/g, prevented stress-induced gastric ulcers in animal models by 80%-85%. Down regulation of gastric mucin 2-3 fold, antioxidant/antioxidant enzymes and upregulation of 3 fold of H⁺, K⁺-ATPase in ulcerous animals were normalized upon treatment with SRPP. Histopathological analysis revealed protection to the disrupted gastric mucosal layer and epithelial glands. SRPP also inhibited H⁺, K⁺-ATPase in vitro, at an IC₅₀ of 77 μg/mL as opposed to that of 19.3 μg/mL of Lansoprazole and H pylori growth at Minimum Inhibitory Concentration (MIC) of 150 μg/mL. In addition, free radical scavenging (IC₅₀-40 μg/mL) and reducing power (3200 U/g) activities were also observed.

CONCLUSION: SRPP, with defined sugar composition and phenolics, exhibited multi-potent free radical scavenging, antioxidant, anti-H pylori, inhibition of H⁺, K⁺-ATPase and gastric mucosal protective activities. In addition, SRPP is non-toxic as opposed to other known anti-ulcer drugs, and therefore may be employed as a potential alternative for ulcer management.

Antioxidative Activity of Lichen Thamnolia vermicularis in vitro

This study was aimed at evaluating the antioxidant activities of methanol extract of Thamnolia vermicularis. The antioxidant activity, reducing power, superoxide anion radical scavenging and free radical scavenging activities were studied. The antioxidant activity of the extract correlated with its concentration (0.2~2 mg/ml) in the reaction mixtures containing linoleic acid. Upto 67% of lipid peroxidation was inhibited by 2 mg/ml of the lichen extract. The extract showed strong free radical scavenging activity similar to that of BHA (positive control) in a manner of concentration dependent. The lichen extract also showed moderate effects on superoxide anoin scavenging activity and reducing power, which was not so effective as that of Quercetin and BHA used as positive controls. This study suggests that T. vermicularis lichen can be used as a novel source of natural antioxidant.

Antioxidant and lipid lowering activities of Indian black tea

Indian black tea; CTC leaf and dust, produced by Tata Tea Limited, Kolkata, (India) was studiedin vitro as potential scavenger of oxygen free radicals. Super oxide anions were generated in a system containing xanthine-xanthine oxidase (enzymic system) and by NADH- phenozine methosulphate (non enzymic system). Anions were assayed in terms of uric acid formation and reduction of nitroblue tetrazolium salt, which were shown to be suppressed by tea extracts. Extracts from both leaf and dust also inhibted the formation of hydroxyl radicalsin vitro in the enzymic system comprising hypoxanthine-Cu(+2)-sodium ascorbate and xanthine oxidase and in non enzymic system of deoxyribose-Cu(+2)-sodium ascorbate and H(2)O(2) as well as the Cu(+2) induced lipid peroxidation in human low density lipoprotein. Feeding with black tea in normal rats for sixty days increased their antioxidant activity and their liver microsomes were shown to be protected against peroxidation of lipids as stimulated by metal ions with enzymic or non enzymic reactants. Furthermore feeding with tea extracts in normal as well as triton WR-1339 induced hyperlipidemic rats caused decrease in their plasma levels of total cholesterol, phospholipids and triglycerides. The antioxidant and lipid lowering activities of both extracts from CTC leaf and dust tea was comparable and may be due to the presence of natural products like catechin and others.

A new agent for flap survival - Hippophae rhamnoides L. (sea buckthorn): An experimental study in rats

Hippophae rhamnoides L. (sea buckthorn) is a member of the Elaeagnaceae family, and is a temperate bush native to Europe and Asia. The antioxidant activity of H rhamnoides L. has been shown in vitro cell culture and animal studies. Different fractions of H rhamnoides L. fruits inhibit 2,2-azobis-(2,4 dimethylvaleronitrile) and ascorbate iron-induced lipid peroxidations in vitro. H rhamnoides L., as well as vitamin E, decrease the malondialdehyde content in hyperlipidemic rabbit serum-cultured smooth muscle cells. The aim of the present study was to investigate, in a rat model, the potential effect of H rhamnoides L. on survival of random pattern skin flaps. For this purpose, 30 Wistar Albino rats were used, and a McFarlane-type caudally based skin flap was created on the dorsum of the rat (2.5 cm × 8 cm). Rats were divided into three groups: one control (group A) and two treatment groups (groups B and C). H rhamnoides L. was administered orally to the experimental groups: group B received a single 15 mg/kg dose per day and group C received 15 mg/kg twice per day. The areas and lengths of flap necrosis were measured in each group. The extent of necrotic flap areas were evaluated as length and area of total flap area, and differences were studied by Student's t tests. The areas and lengths of necrosis of skin flaps decreased depending on H rhamnoides L., but viability of the flaps treated with 15 mg/kg/day was not significantly different from the control group. The rats receiving H rhamnoides L. 15 mg/kg twice per day had the highest flap survival rate (P<0.001). In conclusion, H rhamnoides L. may have a dose-dependent effect to increase flap survival in random skin flaps.

Protective effects of red wine polyphenolic compounds on the cardiovascular system

Phenolic phytochemicals are widely distributed in the plant kingdom. In terms of protective effects on organisms, the group of polyphenols is the most important. In various experiments, it has been shown that selected polyphenols, mainly flavonoids, confer protective effects on the cardiovascular system and have anti-cancer, antiviral and antiallergic properties. In coronary artery disease, the protective effects are due mainly to antithrombic, antioxidant, anti-ischemic and vasorelaxant properties of flavonoids. Flavonoids are low molecular weight compounds composed of a three-ring structure with various substitutions, which appear to be responsible for the antioxidant and antiproliferative properties. It has been hypothesized that the low incidence of coronary artery disease in the French population may be partially related to the pharmacological properties of polyphenolic compounds present in red wine. Many epidemiological studies have shown that regular flavonoid intake is associated with reduced risk of cardiovascular diseases.

Antioxidant Activity of Extracts from Molds

The objective of this work was to screen molds for antioxidant activity. The results of screening 10 molds showed that three, Aspergillus candidus CCRC 31543, Aspergillus sp. CCRC 31742, and Penicillium oxalicum CCRC 31670, produce antioxidants that can be extracted from broth culture filtrates by ethyl acetate. The most antioxidant activity was found in the ethyl acetate extracts of A. candidus CCRC 31543. The antioxidant activity of A. candidus CCRC 31543 was as strong as that of rosemary extracts and butylated hydroxyanisole and was greater than that of α-tocopherol at the same concentrations. No antioxidant activity was found in aqueous extracts of A. candidus broth filtrate. A. candidus was cultured in a 500-ml Hiton flask containing 100 ml of growth broth, which consisted of 3% sucrose, 0.1 % yeast extract, 0.1 % polypeptone, 0.3% NaNO₃, 0.1% K₂HPO₄, 0.05% MgSO₄·· 7H₂O, 0.05% KCl, and 0.001 % FeSO₄ · 7H₂O, at an incubation temperature of 25°C for 15 days, and a shaking rate of 130 rpm. The antioxidant activity of A. candidus reached a maximum level after 13 days of culture.