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Ramarao KDR, Razali Z, Somasundram C, Kunasekaran W, Jin TL. Effects of Drying Methods on the Antioxidant Properties of Piper betle Leaves. Molecules 2024; 29:1762. [PMID: 38675582 PMCID: PMC11051789 DOI: 10.3390/molecules29081762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/04/2024] [Accepted: 02/07/2024] [Indexed: 04/28/2024] Open
Abstract
Piper betle leaf powder is increasingly utilised as a health supplement. In this study, P. betle leaves were subjected to four different drying methods: convective air-drying, oven-drying, sun-drying, and no drying, with fresh leaves as control. Their antioxidant properties were then evaluated using colourimetric assays and GC-MS. Results showed that the sun-dried leaves had the highest (p < 0.05) total antioxidant capacity (66.23 ± 0.10 mg AAE/g), total polyphenol content (133.93 ± 3.76 mg GAE/g), total flavonoid content (81.25 ± 3.26 mg CE/g) and DPPH radical scavenging activity (56.48 ± 0.11%), and the lowest alkaloid content (45.684 ± 0.265 mg/gm). GC-MS analysis revealed that major constituents of aqueous extracts of fresh and sun-dried P. betle leaves were hydrazine 1,2-dimethyl-; ethyl aminomethylformimidate; glycerin; propanoic acid, 2-hydroxy-, methyl ester, (+/-)-; and 1,2-Cyclopentanedione. In conclusion, sun-dried leaves exhibited overall better antioxidant properties, and their aqueous extracts contained biologically active phytoconstituents that have uses in various fields.
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Affiliation(s)
- Kivaandra Dayaa Rao Ramarao
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (K.D.R.R.); (C.S.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Zuliana Razali
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (K.D.R.R.); (C.S.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Chandran Somasundram
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur 50603, Malaysia; (K.D.R.R.); (C.S.)
- The Center for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Wijenthiran Kunasekaran
- Wari Technologies Sdn. Bhd., 2A-2, Galleria Cyberjaya, Jalan Teknokrat 6, Cyber 5, Cyberjaya 63000, Selangor, Malaysia; (W.K.); (T.L.J.)
| | - Tan Li Jin
- Wari Technologies Sdn. Bhd., 2A-2, Galleria Cyberjaya, Jalan Teknokrat 6, Cyber 5, Cyberjaya 63000, Selangor, Malaysia; (W.K.); (T.L.J.)
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Stoica R, Ganciarov M, Constantinescu-Aruxandei D, Capră L, Șuică-Bunghez IR, Senin RM, Pricope GD, Ivan GR, Călin C, Oancea F. Sustainable Recovery of Anthocyanins and Other Polyphenols from Red Cabbage Byproducts. Foods 2023; 12:4157. [PMID: 38002214 PMCID: PMC10669996 DOI: 10.3390/foods12224157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 11/12/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The objective of this work was to develop a sustainable process for the extraction of anthocyanins from red cabbage byproducts using, for the first time, apple vinegar in extractant composition. Our results showed that the mixture 50% (v/v) ethanol-water, acidified with apple vinegar, used in the proportion of 25 g of red cabbage by-products per 100 mL of solvent, was the best solvent for the preparation of an anthocyanin extract with good stability for food applications. The chemical characterization of this extract was performed by FTIR, UV-VIS, HPLC-DAD, and ICP-OES. The stability was evaluated by determining the dynamics of the total polyphenol content (TPC) and the total monomeric anthocyanin pigment content (TAC) during storage. On the basis of the statistical method for analysis of variance (ANOVA), the standard deviation between subsamples and the repeatability standard deviation were determined. The detection limit of the stability test of TPC was 3.68 mg GAE/100 g DW and that of TAC was 0.79 mg Cyd-3-Glu/100 g DW. The red cabbage extract has high TPC and TAC, good stability, and significant application potential. The extracted residues, depleted of anthocyanins and polyphenols with potential allelopathic risks, fulfill the requirements for a fertilizing product and could be used for soil treatment.
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Affiliation(s)
- Rusăndica Stoica
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Mihaela Ganciarov
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Diana Constantinescu-Aruxandei
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Luiza Capră
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Ioana-Raluca Șuică-Bunghez
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Raluca-Mădălina Senin
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Georgiana Diana Pricope
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Georgeta-Ramona Ivan
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
| | - Costin Călin
- Iprint3D Design & Consulting Srl, Str. George Enescu No.5, Sector 3, 030167 Bucharest, Romania;
| | - Florin Oancea
- Analysis and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independentei No. 202, Sector 6, 060021 Bucharest, Romania; (R.S.); (M.G.); (D.C.-A.); (L.C.); (I.-R.Ș.-B.); (R.-M.S.); (G.D.P.); (G.-R.I.)
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Mărăști Blv., No. 59, Sector 1, 011464 Bucharest, Romania
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Carloni P, Girolametti F, Giorgini E, Bacchetti T, Truzzi C, Illuminati S, Damiani E. Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden. Antioxidants (Basel) 2023; 12:1943. [PMID: 38001796 PMCID: PMC10669839 DOI: 10.3390/antiox12111943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/26/2023] Open
Abstract
European countries have recently started experimenting with growing and producing their own teas in small quantities, mainly for the specialty tea sector. To characterize European teas, this study investigated a set of five tea types obtained from different Camellia sinensis varieties/cultivars, representing various oxidation grades (green, white, yellow, oolong, black), all grown and processed in the only tea garden in Europe (in Germany) that focuses on all five types. Hot and cold brews were studied by measuring the total phenolic (TPC) and flavonoid contents (TFC), the antioxidant capacity and UV-Vis spectra, also with the objective of discriminating between the different tea types and the different plant varieties. The dried leaves were analyzed to measure the content of essential and toxic elements and by ATR-FTIR spectroscopy to determine a chemical fingerprint for identifying the tea varieties and types. The average levels of TPC (hot brew = 5.82 ± 2.06; cold brew = 5.4 ± 2.46 mM GAEq), TFC (hot brew = 0.87 ± 0.309; cold brew = 0.87 ± 0.413 mM CAEq), and antioxidant capacity (ORAC assay-hot brew = 20.9 ± 605; cold brew = 21.8 ± 8.0 mM TXEq, ABTS assay-hot brew = 15.2 ± 5.09; cold brew = 15.1 ± 5.8 mM TXEq, FRAP assay-hot brew = 9.2 ± 3.84; cold brew = 10.4 ± 5.23 mM AAEq) observed compared well with those from other parts of the world such as China, Africa, and Taiwan. The hazard quotient <1 and the hazard index of 0.14 indicate that there is no non-carcinogenic risk from consumption of these teas. The obtained information is essential for elucidating the characteristics and the impact of tea processing and tea variety on the health benefits of these tea products coming from a single European tea garden. This multifaceted approach would help tea growers in Europe increase their knowledge on the health attributes of the teas they grow, ultimately leading to optimization of the nutraceutical properties of these teas.
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Affiliation(s)
- Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
| | - Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Elisabetta Giorgini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Tiziana Bacchetti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Silvia Illuminati
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
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Tociu M, Manolache F, Bălănucă B, Moroșan A, Stan R. Superior Valorisation of Juglans regia L. Leaves of Different Maturity through the Isolation of Bioactive Compounds. Molecules 2023; 28:7328. [PMID: 37959748 PMCID: PMC10648215 DOI: 10.3390/molecules28217328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/16/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Extracts rich in bioactive compounds from natural sources have received great interest due to their great impact on human health. The aim of this research is focused on the obtaining and characterization of several extracts from Juglans regia L. leaves in four different maturity phases: young green leaves (YGL), green leaves (GL), mature green leaves (MGL), and yellow leaves (YL), using different solvents: ethanol (e), water (w), or water:ethanol (1:1 (v/v)-m) by employing several methods: magnetic stirring (MS), ultrasound-assisted (UA), as well as maceration (M). The obtained extracts were quantitatively evaluated through spectrophotometric methods: Total Polyphenol Content (TPC-Folin-Ciocalteu assay) and Total Antioxidant Capacity (TEAC assay). Phytochemical screening by means of Fourier-Transform Ion-Cyclotron-Resonance High-Resolution Mass Spectrometry (FT-ICR-MS) indicated the presence of 40 compounds belonging to different phytochemical classes: phenolic acids, flavonoids, flavones, flavanones, flavonones, flavanols, vitamins, tereponoid, steroid, anthocyanidin, and other compounds. Based on TPC and TEAC assays, the water-ethanol mixture was found to be the proper extraction solvent, with the best results being obtained for YL plant material: 146.29 mg GAE/g DM (TPC) and 11.67 mM TE/g DM (TEAC). This type of extract may be used in various domains, such as the cosmetics industry, the biomedical field, and/or the design of functional foods, relying on their phytochemical composition.
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Affiliation(s)
- Mihaela Tociu
- Department of Organic Chemistry “Costin Neniţescu”, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology POLITEHNICA Bucharest, 1–7 Gh. Polizu Street, 011061 Bucharest, Romania; (M.T.); (B.B.); (A.M.)
| | - Fulvia Manolache
- National Research and Development Institute for Food Bioresources—IBA Bucharest, 6 Dinu Vintilă Street, 021101 Bucharest, Romania;
| | - Brîndușa Bălănucă
- Department of Organic Chemistry “Costin Neniţescu”, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology POLITEHNICA Bucharest, 1–7 Gh. Polizu Street, 011061 Bucharest, Romania; (M.T.); (B.B.); (A.M.)
| | - Alina Moroșan
- Department of Organic Chemistry “Costin Neniţescu”, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology POLITEHNICA Bucharest, 1–7 Gh. Polizu Street, 011061 Bucharest, Romania; (M.T.); (B.B.); (A.M.)
| | - Raluca Stan
- Department of Organic Chemistry “Costin Neniţescu”, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology POLITEHNICA Bucharest, 1–7 Gh. Polizu Street, 011061 Bucharest, Romania; (M.T.); (B.B.); (A.M.)
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Carloni P, Albacete A, Martínez-Melgarejo PA, Girolametti F, Truzzi C, Damiani E. Comparative Analysis of Hot and Cold Brews from Single-Estate Teas ( Camellia sinensis) Grown across Europe: An Emerging Specialty Product. Antioxidants (Basel) 2023; 12:1306. [PMID: 37372036 DOI: 10.3390/antiox12061306] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/16/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Tea is grown around the world under extremely diverse geographic and climatic conditions, namely, in China, India, the Far East and Africa. However, recently, growing tea also appears to be feasible in many regions of Europe, from where high-quality, chemical-free, organic, single-estate teas have been obtained. Hence, the aim of this study was to characterize the health-promoting properties in terms of the antioxidant capacity of traditional hot brews as well as cold brews of black, green and white teas produced across the European territory using a panel of antioxidant assays. Total polyphenol/flavonoid contents and metal chelating activity were also determined. For differentiating the characteristics of the different tea brews, ultraviolet-visible (UV-Vis) spectroscopy and ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry were employed. Overall, our findings demonstrate for the first time that teas grown in Europe are good quality teas that are endowed with levels of health-promoting polyphenols and flavonoids and that have an antioxidant capacity similar to those grown in other parts of the world. This research is a vital contribution to the characterization of European teas, providing essential and important information for both European tea growers and consumers, and could be of guidance and support for the selection of teas grown in the old continent, along with having the best brewing conditions for maximizing the health benefits of tea.
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Affiliation(s)
- Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Alfonso Albacete
- Centro de Edafología y Biología Aplicada del Segura, Agencia Estatal Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Department of Plant Nutrition, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Purificación A Martínez-Melgarejo
- Centro de Edafología y Biología Aplicada del Segura, Agencia Estatal Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Department of Plant Nutrition, Campus Universitario de Espinardo, E-30100 Murcia, Spain
| | - Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy
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Nhu-Trang TT, Nguyen QD, Cong-Hau N, Anh-Dao LT, Behra P. Characteristics and Relationships between Total Polyphenol and Flavonoid Contents, Antioxidant Capacities, and the Content of Caffeine, Gallic Acid, and Major Catechins in Wild/Ancient and Cultivated Teas in Vietnam. Molecules 2023; 28:molecules28083470. [PMID: 37110703 PMCID: PMC10142074 DOI: 10.3390/molecules28083470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 03/10/2023] [Accepted: 03/11/2023] [Indexed: 04/29/2023] Open
Abstract
Vietnam has diverse and long-established tea plantations but scientific data on the characteristics of Vietnamese teas are still limited. Chemical and biological properties including total polyphenol and flavonoid contents (TPCs and TFCs), antioxidant activities (DPPH, ABTS, FRAP, and CUPRAC), as well as the contents of caffeine, gallic acid, and major catechins, were evaluated for 28 Vietnamese teas from North and South Vietnam. Higher values of TPCs and TFCs were found for green (non-oxidised) and raw Pu'erh (low-oxidised) teas from wild/ancient tea trees in North Vietnam and green teas from cultivated trees in South Vietnam, as compared to oolong teas (partly oxidised) from South Vietnam and black teas (fully oxidised) from North Vietnam. The caffeine, gallic acid, and major catechin contents depended on the processing, geographical origin, and the tea variety. Several good Pearson's correlations were found (r2 > 0.9) between TPCs, TFCs, the four antioxidant capacities, and the content of major catechins such as (-)-epicatechin-3-gallate and (-)-epigallocatechin-3-gallate. Results from principal component analysis showed good discriminations with cumulative variances of the first two principal components varying from 85.3% to 93.7% among non-/low-oxidised and partly/fully oxidised teas, and with respect to the tea origin.
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Affiliation(s)
- Tran-Thi Nhu-Trang
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Quoc-Duy Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Nguyen Cong-Hau
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Le-Thi Anh-Dao
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Philippe Behra
- Laboratoire de Chimie Agro-Industrielle (LCA), Université de Toulouse, INRAE, Toulouse 31400, France
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Lauro MR, Picerno P, Franceschelli S, Pecoraro M, Aquino RP, Pignatello R. Eudraguard(®) Natural and Protect: New "Food Grade" Matrices for the Delivery of an Extract from Sorbus domestica L. Leaves Active on the α-Glucosidase Enzyme. Pharmaceutics 2023; 15. [PMID: 36678923 DOI: 10.3390/pharmaceutics15010295] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/15/2022] [Accepted: 01/04/2023] [Indexed: 01/18/2023] Open
Abstract
(1) Background: Eudraguard® Natural (EN) and Protect (EP) are polymers regulated for use in dietary supplements in the European Union and the United States to carry natural products, mask unpleasant smells and tastes, ameliorate product handling, and protect products from moisture, light, and oxidation. Moreover, EN and EP can control the release of encapsulated compounds. The aim of this work was the development, preparation, and control of Eudraguard® spray-drying microparticles to obtain powders with easy handling and a stable dietary supplement containing a polar functional extract (SOE) from Sorbus domestica L. leaves. (2) Methods: SOE was characterized using HPLC, NMR, FTIR, DSC, and SEM methods. Furthermore, the SOE's antioxidant/free radical scavenging activity, α-glucosidase inhibition, MTT assay effect on viability in normal cells, and shelf life were evaluated in both the extract and final formulations. (3) Results: The data suggested that SOE, rich in flavonoids, is a bioactive and safe extract; however, from a technological point of view, it was sticky, difficult to handle, and had low aqueous solubility. Despite the fact that EN and EP may undergo changes with spray-drying, they effectively produced easy-to-handle micro-powders with a controlled release profile. Although EN had a weaker capability to coat SOE than EP, EN acted as a substrate that was able to swell, drawing in water and improving the extract solubility and dissolution/release; however, EP was also able to carry the extract and provide SOE with controlled release. (4) Conclusion: Both Eudraguard® products were capable of carrying SOE and improving its antioxidant and α-glucosidase inhibition activities, as well as the extract stability and handling.
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Chroho M, Aazza M, Bouymajane A, Majdoub YOE, Cacciola F, Mondello L, Zair T, Bouissane L. HPLC-PDA/ESI-MS Analysis of Phenolic Compounds and Bioactivities of the Ethanolic Extract from Flowers of Moroccan Anacyclus clavatus. Plants (Basel) 2022; 11:3423. [PMID: 36559535 PMCID: PMC9782985 DOI: 10.3390/plants11243423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/06/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
In this work, polyphenols were extracted from Anacylus clavatus flowers using a hydroethanolic solvent, and the obtained extract was studied for its total phenol and flavonoid contents and evaluated for its antioxidant and antibacterial capacities. The contents of total phenols and flavonoids were measured by employing gallic acid and quercetin as references, respectively, and the phenolic composition analysis was conducted using high-performance liquid chromatography combined with a photodiode array and electrospray ionization mass spectrometry (HPLC-PDA/ESI-MS). The antioxidant capacity of the extracts was tested using a potassium ferric reducing antioxidant power (PFRAP) assay, and the antibacterial activity assay was carried out against Gram-negative bacteria (Escherichia coli and Salmonella typhimirium) and Gram-positive bacteria (Staphyloccocus aureus and Listeria monocytogenes) using the broth microdilution assay. The phenolic and flavonoid contents of the extracts equaled 9.53 ± 0.48 mg GAE/g dm and 1.31 ± 0.06 mg QE/g dm, respectively. The chromatographic analysis of the phenolic profile detected 26 phenolic compounds belonging to phenolic acids, flavones and flavonols, and with the caffeoylquinic acid derivatives being the major phenolic compounds present in 12 isomers. Only one organic compound, viz. citric acid, was found. The extracts exhibited interesting antioxidant activity. Bacteriostatic activity towards Escherichia coli and bactericidal activity against Salmonella typhimirium, Staphyloccocus aureus and Listeria monocytogenes were determined. This study revealed that Anacyclus clavatus flower extracts contain phenolic compounds with interesting bioactivities.
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Affiliation(s)
- Mounia Chroho
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, BP 523, Beni-Mellal 23000, Morocco
- Research Team Chemistry of Bioactive Molecules and Environment, Laboratory of Innovative Materials and Biotechnologies of Natural Resources, Faculty of Sciences, Moulay Ismail University, BP 11201, Meknes 50070, Morocco
| | - Mustapha Aazza
- Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Sciences, Moulay Ismail University, BP 11201, Meknes 50070, Morocco
| | - Aziz Bouymajane
- Team of Microbiology and Health, Laboratory of Chemistry-Biology Applied to the Environment, Faculty of Sciences, Moulay Ismail University, BP 11201, Meknes 50070, Morocco
| | - Yassine Oulad El Majdoub
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
| | - Francesco Cacciola
- Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
- Chromaleont s.r.l., c/o, Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
- Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, 00128 Rome, Italy
| | - Touriya Zair
- Research Team Chemistry of Bioactive Molecules and Environment, Laboratory of Innovative Materials and Biotechnologies of Natural Resources, Faculty of Sciences, Moulay Ismail University, BP 11201, Meknes 50070, Morocco
| | - Latifa Bouissane
- Molecular Chemistry, Materials and Catalysis Laboratory, Faculty of Sciences and Technologies, Sultan Moulay Slimane University, BP 523, Beni-Mellal 23000, Morocco
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Lee SY, Ferdinand V, Siow LF. Effect of drying methods on yield, physicochemical properties, and total polyphenol content of chamomile extract powder. Front Pharmacol 2022; 13:1003209. [PMID: 36408266 PMCID: PMC9668249 DOI: 10.3389/fphar.2022.1003209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 10/20/2022] [Indexed: 01/25/2023] Open
Abstract
Chamomile (Matricaria chamomilla L.) is a traditional medicinal plant used to treat hay fever, inflammation, muscle spasms, menstrual disorders, insomnia ulcers, wounds, gastrointestinal disorders, rheumatic pain, and hemorrhoids. Dried chamomile flowers have a longer shelf life and the dried extract in form of powder offers much flexibility for new therapeutic formulations as it could be used as a replacement for liquid extract and serve as a shelf-stable ingredient in new applications. This study aims to determine the effect of drying methods, i.e., convection oven-drying at 45 °C, freeze-drying at -50°C, and spray-drying at 140°C at 10.5 and 12 ml/min, respectively) on powder yield, physicochemical properties (moisture content, water activity, and color attributes), and total polyphenol content of chamomile extract powder. Our findings showed that spray-drying conducted at 140°C, 12 ml/min resulted in the lowest yield of powder (16.67%) compared to convection oven-drying (90.17%) and freeze-drying (83.24%). Decreasing the feed flow rate to 10.5 ml/min during spraying caused an increase in powder yield to 26.99%. The moisture content of spray-dried chamomile extract powder obtained at 140°C, 10.5 ml/min was higher (11.00%) compared to that of convection oven-dried (8.50%) and freeze-dried (7.50%). Both convection oven-dried and freeze-dried chamomile extract powder displayed no significant difference (p > 0.05) in moisture content. The higher feed flow rate (12 ml/min) in spray-drying also led to an increase in the moisture content of chamomile extract powder to 12.00%. The higher residual moisture found in the spray-dried samples resulted in partial agglomeration of particles. In terms of water activity, freeze-dried chamomile extract powder was found to have the highest water activity (0.63) compared to that of convection oven-dried (0.52), spray-dried at 140°C, 10.5 ml/min (0.57), and spray-dried at 140°C, 12 ml/min (0.58). Spray-dried and freeze-dried chamomile extract powder with high moisture content and water activity could be highly susceptible to microbial growth. In terms of color attributes, higher drying temperature in spray-drying led to darker, redder, and more yellowish chamomile extract powder that could be caused by heat-induced Maillard reaction and caramelization. Since lower drying temperature was used in both convection oven-drying and freeze-drying, both convection oven-dried (56.94 mg GAE/g powder) and freeze-dried chamomile extract powder (55.98 mg GAE/g powder) were found to have higher total polyphenol content compared to those of spray-dried (42.79-46.79 mg GAE/g powder). The present findings allow us to understand the effect of drying methods on the properties of chamomile extract powder and provide a better drying option to dry chamomile extract. Due to higher powder yield with ideal powder properties such as low moisture content and water activity, desirable color, and high total polyphenol content obtained from convection oven-drying, convection oven-drying was a better option than freeze-drying and spray-drying for drying chamomile extract.
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Li S, Xu H, Sui Y, Mei X, Shi J, Cai S, Xiong T, Carrillo C, Castagnini JM, Zhu Z, Barba FJ. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice ( Oryza sativa L.). Foods 2022; 11:foods11111552. [PMID: 35681302 PMCID: PMC9180180 DOI: 10.3390/foods11111552] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/26/2022] [Accepted: 05/20/2022] [Indexed: 11/24/2022] Open
Abstract
Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and p-coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.
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Affiliation(s)
- Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Hui Xu
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Yong Sui
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- Correspondence: (Y.S.); (C.C.); Tel.: +86-27-8738-9302 (Y.S.)
| | - Xin Mei
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jianbin Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Sha Cai
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Tian Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (X.M.); (J.S.); (S.C.); (T.X.)
| | - Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
- Correspondence: (Y.S.); (C.C.); Tel.: +86-27-8738-9302 (Y.S.)
| | - Juan Manuel Castagnini
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (J.M.C.); (F.J.B.)
| | - Zhenzhou Zhu
- School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China; (S.L.); (H.X.); (Z.Z.)
- Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, Burjassot, 46100 València, Spain; (J.M.C.); (F.J.B.)
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Valková V, Ďúranová H, Havrlentová M, Ivanišová E, Mezey J, Tóthová Z, Gabríny L, Kačániová M. Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production. Plants (Basel) 2022; 11:1256. [PMID: 35567257 PMCID: PMC9101174 DOI: 10.3390/plants11091256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/27/2022] [Accepted: 05/04/2022] [Indexed: 06/15/2023]
Abstract
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Michaela Havrlentová
- National Agricultural and Food Centre, Research Institute of Plant Production, Bratislavska cesta 122, 92168 Piešťany, Slovakia;
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701 Trnava, Slovakia
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Ján Mezey
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Zuzana Tóthová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Miroslava Kačániová
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
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12
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Diab KA, El-Shenawy R, Helmy NM, El-Toumy SA. Polyphenol Content, Antioxidant, Cytotoxic, and Genotoxic Activities of Bombax ceiba Flowers in Liver Cancer Cells Huh7. Asian Pac J Cancer Prev 2022; 23:1345-1350. [PMID: 35485695 PMCID: PMC9375612 DOI: 10.31557/apjcp.2022.23.4.1345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Indexed: 11/25/2022] Open
Abstract
Objective: Bombax ceiba (red Silk cotton tree) has great ethnopharmacological significance due to its widespread use to treat various diseases such as dysentery, inflammation, and tuberculosis. Despite decades of research, the studies on the in vitro anticancer/genotoxic activity of B. ceiba flower remains restricted. Thus, the present research explored the effect of ethanol extract from B. ceiba flowers on three human cancer cells, including lung A549 and liver HepG2 and Huh7 cell lines. Methods: Cytotoxic and genotoxic activity of B. ceiba extract was examined by MTT and comet assay, respectively. Further, B. ceiba extract was analysed to determine total polyphenol content and DPPH antiradical scavenging activity. Results: ethanol extract from B. ceiba flowers had a high polyphenols content with very potent antioxidant activity. Further, B. ceiba extract displayed moderate cytotoxicity against Huh7 cells and no cytotoxicity against HepG2 and A549 cells. The comet assay findings showed that Huh7 cells treated with four concentrations of B. ceiba extract (¼ IC50, ½ IC50, IC50, and double IC50) increased the comet tail formation within 48 h in a concentration-dependent manner. Conclusion: ethanol extract from B. ceiba flowers exhibited its cytotoxicity through induction of DNA fragmentation in Huh7 cells.
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Affiliation(s)
- Kawthar A Diab
- Department of Genetics and Cytology, National Research Centre, Cairo, Egypt
| | - Reem El-Shenawy
- Department of Microbial Biotechnology, National Research Centre, Cairo, Egypt
| | - Naiera M Helmy
- Department of Microbial Biotechnology, National Research Centre, Cairo, Egypt
| | - Sayed A El-Toumy
- Department of Chemistry of Tannins, National Research Centre, Cairo, Egypt
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Hmamou A, Eloutassi N, Alshawwa SZ, Al kamaly O, Kara M, Bendaoud A, El-Assri EM, Tlemcani S, El Khomsi M, Lahkimi A. Total Phenolic Content and Antioxidant and Antimicrobial Activities of Papaver rhoeas L. Organ Extracts Growing in Taounate Region, Morocco. Molecules 2022; 27:molecules27030854. [PMID: 35164114 PMCID: PMC8840091 DOI: 10.3390/molecules27030854] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/13/2022] [Accepted: 01/19/2022] [Indexed: 12/26/2022]
Abstract
The objective of this study is to valorize Papaver rhoeas L. from the Taounate region of Morocco by determining the total polyphenol content (TPC), the total flavonoid content (TFC) and the antioxidant and antimicrobial activities of four organs. The quantification of TPC and TFC in root, stem, leaf and flower extracts (RE, SE, LE and FE, respectively) was estimated by the Folin–Ciocalteu reaction and the aluminum trichloride method, respectively. Two tests were used to assess antioxidant power: the DPPH test and TAC assay. The antimicrobial activity was studied against five pathogenic bacteria and yeast, using two methods: disk diffusion and microdilution. The TPC in LE and LF was twice as high as that in RE and SE (24.24 and 22.10 mg GAE/g, respectively). The TFC values in the four extracts were very close and varied between 4.50 mg QE/g in the FE and 4.38 mg QE/g in the RE. The LE and FE showed low DPPH values with IC50 = 0.50 and 0.52 mg/mL, respectively. The TAC measurement revealed the presence of a significant amount of antioxidants in the studied extracts, mainly in LE and FE (6.60 and 5.53 mg AAE/g, respectively). The antimicrobial activity results revealed significant activity on almost all of the tested strains. The MIC of FE and SE against E. coli 57 was 1.56 and 0.78 mg/mL, respectively, while against the S. aureus it was 50 and 25 mg/mL, respectively. The low MLC value (1.56 mg/mL) was recorded against E. coli 57 by RE and SE.
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Affiliation(s)
- Anouar Hmamou
- Engineering Laboratory of Organometallic, Molecular Materials and Environment (LIMOME), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco; (N.E.); (A.B.); (S.T.); (A.L.)
- Correspondence: (A.H.); (M.K.)
| | - Noureddine Eloutassi
- Engineering Laboratory of Organometallic, Molecular Materials and Environment (LIMOME), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco; (N.E.); (A.B.); (S.T.); (A.L.)
| | - Samar Zuhair Alshawwa
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (S.Z.A.); (O.A.k.)
| | - Omkulthom Al kamaly
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia; (S.Z.A.); (O.A.k.)
| | - Mohammed Kara
- Laboratory of Biotechnology, Conservation and Valorisation of Natural Resources (LBCVNR), Department of Biology, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco
- Correspondence: (A.H.); (M.K.)
| | - Ahmed Bendaoud
- Engineering Laboratory of Organometallic, Molecular Materials and Environment (LIMOME), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco; (N.E.); (A.B.); (S.T.); (A.L.)
| | - El-Mehdi El-Assri
- Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco;
| | - Sara Tlemcani
- Engineering Laboratory of Organometallic, Molecular Materials and Environment (LIMOME), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco; (N.E.); (A.B.); (S.T.); (A.L.)
| | - Mostafa El Khomsi
- Natural Resources and Sustainable Development Laboratory, Department of Biology, Faculty of Sciences, Ibn Tofail University, B.P. 133, Kenitra 14000, Morocco;
| | - Amal Lahkimi
- Engineering Laboratory of Organometallic, Molecular Materials and Environment (LIMOME), Faculty of Sciences Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, B.P. 1796 Atlas, Fez 30000, Morocco; (N.E.); (A.B.); (S.T.); (A.L.)
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Lezoul NEH, Belkadi M, Habibi F, Guillén F. Extraction Processes with Several Solvents on Total Bioactive Compounds in Different Organs of Three Medicinal Plants. Molecules 2020; 25:E4672. [PMID: 33066273 DOI: 10.3390/molecules25204672] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/06/2020] [Accepted: 10/08/2020] [Indexed: 12/15/2022]
Abstract
The extraction of secondary metabolites by water, MeOH:water (8:2) containing NaF, methanol, ethanol and acetone (all of them diluted (7:3) in water)from the different parts (leaves, flowers, stems and roots) of Passiflora caerulea L., Physalis peruviana L. and Solanum muricatum Aiton via decoction and maceration methods was studied. The highest extraction yields were recorded by methanol for decoction and acetone for maceration. The total polyphenol content (TPC) obtained by decoction had the highest TPC contents, and MeOH containing NaF was the best solvent for the extraction of TPC. Maceration was suitable for flavonoid extractions, with ethanol and acetone being the best solvents. In general, the highest levels of TPC and flavonoids were obtained from Passiflora leaves regardless of the solvent or extraction method applied. Furthermore, the roots of Physalis and Solanum showed important levels of these compounds in consonance with the total antioxidant activity (TAA) evaluated in the different organs of the plant in the three species. In this study, the solvents and extraction methods applied were tools that determined significantly the level of extraction of bioactive compounds, showing a different impact on plant organs for each medicinal species studied.
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Gasiński A, Kawa-Rygielska J, Szumny A, Gąsior J, Głowacki A. Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn ( Crataegus punctata). Foods 2020; 9:foods9060775. [PMID: 32545351 PMCID: PMC7353495 DOI: 10.3390/foods9060775] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/09/2020] [Accepted: 06/10/2020] [Indexed: 01/15/2023] Open
Abstract
Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).
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Affiliation(s)
- Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
- Correspondence: ; Tel./Fax: +48-71-320-9418
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
| | - Antoni Szumny
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, C.K. Norwida street 25, 50-375 Wrocław, Poland;
| | - Justyna Gąsior
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
| | - Adam Głowacki
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
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16
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Noguera-Artiaga L, Sánchez-Bravo P, Pérez-López D, Szumny A, Calin-Sánchez Á, Burgos-Hernández A, Carbonell-Barrachina ÁA. Volatile, Sensory and Functional Properties of HydroSOS Pistachios. Foods 2020; 9:E158. [PMID: 32041298 DOI: 10.3390/foods9020158] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 01/29/2020] [Accepted: 02/05/2020] [Indexed: 02/07/2023] Open
Abstract
Climate change, the increase in world population, and the intensification of urban and industrial activities, will cause a shortage of water for agriculture. This situation requires conscientious studies to manage water deficits without affecting the quality of the crops. In this study, regulated deficit irrigation (RDI) strategies and three rootstocks (P. atlantica, P. integerrima, and P. terebinthus) were applied to pistachio cultivation to study the quality of fruits obtained based on the morphological, functional, aroma, and their sensory properties. The results obtained demonstrated that RDI T1 (during phenological phase II of cultivation the stem water potential was maintained around −1.5 MPa) led to pistachios with same morphological properties, total polyphenol content, antioxidant activity, volatile composition, sensory properties, better profile of fatty acids, and being the favorite ones for international consumers, as compared to pistachios obtained under full irrigation treatments. On the other hand, when P. integerrima was used, pistachios obtained had the highest weight, the lowest content of sucrose and the best functional properties.
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Morosanova M, Bashkatova A, Morosanova E. Spectrophotometric and Smartphone-Assisted Determination of Phenolic Compounds Using Crude Eggplant Extract. Molecules 2019; 24:E4407. [PMID: 31810325 PMCID: PMC6930448 DOI: 10.3390/molecules24234407] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 11/26/2019] [Accepted: 11/29/2019] [Indexed: 01/18/2023] Open
Abstract
In order to develop a simple, reliable and low cost enzymatic method for the determination of phenolic compounds we studied polyphenol oxidase activity of crude eggplant (S. melongena) extract using 13 phenolic compounds. Catechol, caffeic and chlorogenic acids, and L-DOPA have been rapidly oxidized with the formation of colored products. Monophenolic compounds have been oxidized at a much slower speed. Ferulic acid, quercetin, rutin, and dihydroquercetin have been found to inhibit polyphenol oxidase activity of crude eggplant extract. The influence of pH, temperature, crude eggplant extract amount, and 3-methyl-2-benzothiazolinone hydrazone (MBTH) concentration on the oxidation of catechol, caffeic acid, chlorogenic acid, and L-DOPA has been investigated spectrophotometrically. Michaelis constants values decrease by a factor of 2 to 3 in the presence of MBTH. Spectrophotometric (cuvette and microplate variants) and smartphone-assisted procedures for phenolic compounds determination have been proposed. Average saturation values (HSV color model) of the images of the microplate wells have been chosen as the analytical signal for smartphone-assisted procedure. LOD values for catechol, caffeic acid, chlorogenic acid, and L-DOPA equaled 5.1, 6.3, 5.8 and 30.0 µM (cuvette procedure), 12.2, 13.2, 13.2 and 80.4 µM (microplate procedure), and 23.5, 26.4, 20.8 and 120.6 µM (smartphone procedure). All the variants have been successfully applied for fast (4-5 min) and simple TPC determination in plant derived products and L-DOPA determination in model biological fluids. The values found with smartphone procedure are in good agreement with both spectrophotometric procedures values and reference values. Using crude eggplant extract- mediated reactions combined with smartphone camera detection has allowed creating low-cost, reliable and environmentally friendly analytical method for the determination of phenolic compounds.
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Affiliation(s)
| | | | - E.I. Morosanova
- Analytical Chemistry Division, Chemistry Department, Lomonosov Moscow State University, 119234 Moscow, Russia
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Cheung LKY, Tomita H, Takemori T. A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Food Sci Nutr 2018; 6:627-637. [PMID: 29876114 PMCID: PMC5980287 DOI: 10.1002/fsn3.598] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 12/19/2017] [Accepted: 01/01/2018] [Indexed: 11/11/2022] Open
Abstract
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alternative heat treatments of selected frozen pizza ingredients as methods for increasing the healthfulness of frozen pizza. Four common vegetable toppings (i.e., onion, corn, Japanese green pepper, and red pepper) were heated on a 250°C hot plate, and commercially available par-baked pizza base was reheated at 500°C for 50 s to induce browning. These alternatively heat-treated (AHT) ingredients were compared to their conventional counterparts (e.g., steam-blanched vegetable toppings and commercially available par-baked pizza base, respectively) in terms of total polyphenol content (TPC) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH RSA). TPC increased and was correlated with internal temperature for onion and peppers during alternative heat treatment, while increases in DPPH RSA of AHT onion and pizza base may be due to the formation of Maillard reaction products. Replacing conventional samples with AHT counterparts increased TPC and DPPH RSA by 1.2-fold to 1.6-fold and 1.3-fold to 2.1-fold, respectively, for vegetable toppings after reheating at 230°C for 12 min. Significant differences in acceptability of sensory attributes (i.e., appearance, taste, aroma, texture, and overall preference) were not observed between AHT and conventional vegetable topping when incorporated into pizza. These results suggest that alternative heat treatment of raw ingredients, particularly vegetable toppings, for the purpose of increasing TPC and DPPH RSA may be a viable method for increasing the potential healthfulness of frozen pizza.
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Affiliation(s)
| | - Haruo Tomita
- Energy Technology LaboratoriesOsaka Gas Co., Ltd.OsakaJapan
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Benedetto C, D'Auria M, Mecca M, Prasad P, Singh P, Singh S, Sinisgalli C, Milella L. Chemical and biological evaluation of essential oil from Saussurea costus (Falc.) Lipsch. from Garhwal Himalaya collected at different harvesting periods. Nat Prod Res 2018; 33:2355-2358. [PMID: 29457750 DOI: 10.1080/14786419.2018.1440219] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The purpose of this study is the determination of chemical composition and antioxidant activity of essential oils (EOs) from Saussurea costus (Falc.) Lipsch. Roots have been collected on December of the first plant year (IY) and in April, August and December of the third plant year (I, 6B, D7). A GC analysis was carried out for achieving this purpose. Subsequently, total polyphenol content (TPC) and antioxidant activity measured by DPPH, FRAP and BCB assays were evaluated. Three different statistical methods: Relative Antioxidant Capacity Index (RACI), Pearson's correlation coefficient (r) and PCA, were used to compare results obtained and underline EO relationships. From the results obtained, it was possible to observe how the collection period of the EO, in particular both the month and the year of collection, influences the metabolite profile.
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Affiliation(s)
- Cristina Benedetto
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
| | - Maurizio D'Auria
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
| | - Marisabel Mecca
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
| | - Pratti Prasad
- b HAPPRIC , H.N.B. Garhwal University , Srinagar Garhwal , India
| | - Pramod Singh
- c Department of Chemistry , H.N.B. Garhwal University , Srinagar Garhwal , India
| | - Sandeep Singh
- b HAPPRIC , H.N.B. Garhwal University , Srinagar Garhwal , India
| | - Chiara Sinisgalli
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
| | - Luigi Milella
- a Dipartimento di Scienze , Università della Basilicata , Potenza , Italy
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Martínez-Casas L, Lage-Yusty M, López-Hernández J. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic. J Agric Food Chem 2017; 65:10804-10811. [PMID: 29161814 DOI: 10.1021/acs.jafc.7b04423] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Black garlic is an elaborated product obtained from fresh garlic (Allium sativum L.) at a controlled high humidity and temperature, which leads to modifications in color, taste, and texture. To clarify the physicochemical changes that occur during the thermal process, this work aimed to evaluate and contrast the antioxidant capacity and that of other compounds between purple garlic ecotype "Purple from Las Pedroñeras" and its black garlic derivative. Our results showed numerous differences between both, because black garlic presented a significant divergence in its volatile profile, a decreased amount of ascorbic acid, an increment in sugar and polyphenol contents, a greater antioxidant capacity, and a different composition of phenolic acids and flavonoids.
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Affiliation(s)
- Lucía Martínez-Casas
- University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain
| | - María Lage-Yusty
- University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain
| | - Julia López-Hernández
- University of Santiago de Compostela , Faculty of Pharmacy, Department of Analytical Chemistry, Nutrition and Bromatology, Campus Vida, 15782 Santiago de Compostela, Spain
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Alam MK, Rana ZH, Islam SN. Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh. Foods 2016; 5:E64. [PMID: 28231159 DOI: 10.3390/foods5030064] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/01/2016] [Accepted: 09/08/2016] [Indexed: 11/16/2022] Open
Abstract
In an attempt to develop the food composition table for Bangladesh, the nutritional composition of nine varieties of orange-fleshed sweet potato was analyzed together with total carotenoids (TCC) and total polyphenol content (TPC). Each variety showed significant variation in different nutrient contents. The quantification of the TCC and TPC was done by spectrophotometric measurement, and the proximate composition was done by the AOAC method. The obtained results showed that total polyphenol content varied from 94.63 to 136.05 mg gallic acid equivalent (GAE)/100 g fresh weight. Among the selected sweet potatoes, Bangladesh Agricultural Research Institute (BARI) Sweet Potato 7 (SP7) contained the highest, whereas BARI SP6 contained the lowest amount of total polyphenol content. The obtained results also revealed that total carotenoids content ranged from 0.38 to 7.24 mg/100 g fresh weight. BARI SP8 showed the highest total carotenoids content, whereas BARI SP6 showed the lowest. Total carotenoids content was found to be higher in dark orange-colored flesh varieties than their light-colored counterparts. The results of the study indicated that selected sweet potato varieties are rich in protein and carbohydrate, low in fat, high in polyphenol and carotenoids and, thus, could be a good source of dietary antioxidants to prevent free radical damage, which leads to chronic diseases, and also to prevent vitamin A malnutrition.
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Durazzo A, Casale G, Melini V, Maiani G, Acquistucci R. Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats. Foods 2015; 4:391-9. [PMID: 28231213 DOI: 10.3390/foods4030391] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2015] [Accepted: 08/28/2015] [Indexed: 11/18/2022] Open
Abstract
Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the first step in the evaluation of food potential health benefits. This research focused on the determination of antioxidant properties in grains and whole flours of some traditional Italian wheats. Results showed that hydrolysable polyphenols in grains are 85% of total polyphenols and contribute 95% of the total antioxidant properties, which indicates that hydrolysable polyphenols represent an important fraction of polyphenols in cereals. The distinction between extractable and non-extractable antioxidants was shown to be of paramount importance for an adequate determination of antioxidant capacity in cereals and represents a key element in the definition of potential nutritional value of the food matrix under consideration.
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Jaime L, Vázquez E, Fornari T, López-Hazas MDC, García-Risco MR, Santoyo S, Reglero G. Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO₂ extraction. J Sci Food Agric 2015; 95:722-729. [PMID: 24930815 DOI: 10.1002/jsfa.6788] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2013] [Revised: 03/19/2014] [Accepted: 06/10/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND In this work three different techniques were applied to extract dry leaves of spinach (Spinacia oleracea): solid-liquid extraction (SLE), pressurised liquid extraction (PLE) and supercritical fluid extraction (SFE) to investigate the influence of extraction solvent and technique on extracts composition and antioxidant activity. Moreover, the influence of carotenoids and phenolic compounds on the antioxidant and anti-inflammatory activities of spinach extracts was also studied. RESULTS The higher concentrations of carotenoids and the lower content of phenolic compounds were observed in the supercritical CO₂ extracts; whereas water and/or ethanol PLE extracts presented low amounts of carotenoids and the higher concentrations of phenolic compounds. PLE extract with the highest content of phenolic compounds showed the highest antioxidant activity, although SFE carotenoid rich extract also showed a high antioxidant activity. Moreover, both extracts presented an important anti-inflammatory activity. CONCLUSION PLE seems to be a good technique for the extraction of antioxidant and anti-inflammatory compounds from spinach leaves. Moreover, spinach phenolic compounds and carotenoids present a high antioxidant activity, whereas spinach carotenoids seem to show a higher anti-inflammatory activity than phenolic compounds. It is worth noting that of our knowledge this is the first time the anti-inflammatory activity of lipophilic extracts from spinach leaves is reported.
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Affiliation(s)
- Laura Jaime
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), CEI UAM + CSIC, C/Nicolás Cabrera 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Dhar P, Bajpai PK, Tayade AB, Chaurasia OP, Srivastava RB, Singh SB. Chemical composition and antioxidant capacities of phytococktail extracts from trans-Himalayan cold desert. BMC Complement Altern Med 2013; 13:259. [PMID: 24098968 PMCID: PMC3854071 DOI: 10.1186/1472-6882-13-259] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Accepted: 09/23/2013] [Indexed: 11/10/2022]
Abstract
BACKGROUND Himalayan plants are widely used in traditional system of medicine both as prophylactics and therapeutics for high altitude maladies. Our aim was to evaluate the antioxidant capacities and bioactive compounds of methanol and n-hexane extracts of the phytococktail comprising of sea buckthorn (Hippophae rhamnoides), apricot (Prunus armeniaca) and roseroot (Rhodiola imbricata) from trans-Himalaya. METHODS The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and nitric oxide (NO) radical scavenging capacities and lipid peroxidation inhibition (LPI) property of the extracts were determined. Total antioxidant power was determined by ferric reducing/antioxidant power (FRAP) assay. Total polyphenol, flavonoid, flavonol, proanthocyanidin and carotenoid were also estimated for both extracts. We have identified and quantified the phyto-chemotypes present in the methanol and n-hexane extracts by hyphenated gas chromatography/mass spectrometry (GC/MS) technique. RESULTS Antioxidant capacity assays using DPPH, ABTS, NO, LPI and FRAP exhibited analogous results where the phytococktail showed high antioxidant action. The phytococktail was also found to possess high quantity of total polyphenol, flavonoid, flavonol and carotenoid. A significant and linear correlation was found between the antioxidant capacities and bioactive principles. A total of 32 phyto-chemotypes were identified from these extracts by GC/MS chemometric fingerprinting. Major phyto-chemotypes identified by GC/MS were glycosides, phenylpropanoids and derivatives, terpenoids, alkaloids, phytosterols, fatty acids and esters, alkaloids and derivatives, organic acid esters and aromatic ethers with positive biological and pharmacological actions. CONCLUSION The phytococktail extracts were found to contain considerable amount of diverse bioactive compounds with high antioxidant capacities. The presence of hydrophilic and lipophilic antioxidants in the phytococktail could have contributed to the higher antioxidant values. Hence, the phytococktail could be used as natural source of antioxidants to ameliorate disorders associated with oxidative stress.
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Affiliation(s)
- Priyanka Dhar
- Defence Institute of High Altitude Research, Defence Research & Development Organisation, C/o 56 APO, Leh-Ladakh, Jammu & Kashmir, Pin 901205, India
| | - Prabodh Kumar Bajpai
- Defence Institute of High Altitude Research, Defence Research & Development Organisation, C/o 56 APO, Leh-Ladakh, Jammu & Kashmir, Pin 901205, India
| | - Amol Bapurao Tayade
- Defence Institute of High Altitude Research, Defence Research & Development Organisation, C/o 56 APO, Leh-Ladakh, Jammu & Kashmir, Pin 901205, India
| | - Om Prakash Chaurasia
- Defence Institute of High Altitude Research, Defence Research & Development Organisation, C/o 56 APO, Leh-Ladakh, Jammu & Kashmir, Pin 901205, India
| | - Ravi Bihari Srivastava
- Defence Institute of High Altitude Research, Defence Research & Development Organisation, C/o 56 APO, Leh-Ladakh, Jammu & Kashmir, Pin 901205, India
| | - Shashi Bala Singh
- Defence Institute of Physiology and Allied Sciences, Defence Research & Development Organisation, Lucknow Road, Timarpur, Delhi, Pin 110054, India
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Murillo E, Britton GB, Durant AA. Antioxidant activity and polyphenol content in cultivated and wild edible fruits grown in Panama. J Pharm Bioallied Sci 2012; 4:313-7. [PMID: 23248565 PMCID: PMC3523527 DOI: 10.4103/0975-7406.103261] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Revised: 04/15/2012] [Accepted: 05/19/2012] [Indexed: 11/04/2022] Open
Abstract
OBJECTIVES The present research was undertaken to determine the antioxidant activity and total polyphenol content of cultivated and wild edible fruits consumed in Panama. MATERIALS AND METHODS 39 cultivated and wild edible fruits antioxidant activity and total polyphenol content was assessed by using the DPPH and the Folin-Ciocalteu assays, respectively. RESULTS AND DISCUSSION The antioxidant composition of the fruits varied between 1083.33 and 16.22 mg TEAC/100 g fresh weight. On the other hand, the total phenolic content of the 39 fruits tested ranged from 604.80 to 35.10 mg GAE/100 g FW. Ziziphus mauritania presented the highest antioxidant activity and the largest phenolic content, whereas most fruits had a moderate TEAC value. CONCLUSION Fruits polyphenol content was strongly correlated with antioxidant properties, which pointed out the important role of these compounds in the prevention of many types of cancer, neurological ailments, and cardiovascular diseases through diverse antioxidant mechanisms.
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Affiliation(s)
- Enrique Murillo
- Department of Biochemistry, Faculty of Natural, Exact Sciences and Technology, University of Panama, Panama
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Kulkarni RR, Virkar AD, D'mello P. Antioxidant and Antiinflammatory Activity of Vitex negundo. Indian J Pharm Sci 2008; 70:838-40. [PMID: 21369459 PMCID: PMC3040892 DOI: 10.4103/0250-474x.49140] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2008] [Revised: 06/23/2008] [Accepted: 12/24/2008] [Indexed: 11/17/2022] Open
Abstract
Reactive oxygen species are implicated in various inflammatory disorders. Vitex negundo is mentioned in Ayurveda as useful in treating arthritic disorders. The present work was undertaken to evaluate the antioxidant potential and anti-inflammatory activity of the plant. The total methanol extract of the plant was standardized in terms of total polyphenols. The standardized extract in a dose of 100 mg/kg caused a comparable reduction in edema with that of diclofenac sodium (25 mg/kg) when evaluated for antiinflammatory activity by carrageenan-induced rat paw edema method. The extract also exhibited a strong free radical scavenging activity by 1,1-diphenyl-2-picrylhydrazyl method and caused a significant reduction in the formation of thiobarbituric acid reacting substances when evaluated for its lipid peroxidation inhibitory activity. The results strongly suggest that radical quenching may be one of the mechanisms responsible for its antiinflammatory activity.
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Affiliation(s)
- R. R. Kulkarni
- Department of Pharmacognosy and Phytochemistry, Principal K.M. Kundnani College of Pharmacy, Plot no 23, Jote Joy Building, Rambhau Salgaonkar Marg, Cuffe Parade, Mumbai-400005, India
| | - A. D. Virkar
- Department of Pharmacognosy and Phytochemistry, Principal K.M. Kundnani College of Pharmacy, Plot no 23, Jote Joy Building, Rambhau Salgaonkar Marg, Cuffe Parade, Mumbai-400005, India
| | - Priscilla D'mello
- Department of Pharmacognosy and Phytochemistry, Principal K.M. Kundnani College of Pharmacy, Plot no 23, Jote Joy Building, Rambhau Salgaonkar Marg, Cuffe Parade, Mumbai-400005, India
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