Antioxidant properties, chemical composition and nutritional value of Terfezia boudieri (Chatin) from Turkey

Our objectives were to investigate the chemical composition, nutritive value and antioxidant activity potentials of Terfezia boudieri Chatin collected from different areas from Southeast of Turkey. The amounts of energy, protein, fat, carbohydrate, crude fibre, moisture and ash were 34.00-65.00 (kcal/100 g), 1.40-2.73, 0.86-1.71, 4.84-11.60, 80.86-90.33 (g/100?g, f.w.) and 1.02-1.98?g/100?g dry mass, respectively. Fatty acids and amino acids analyses revealed that linoleic acid and glutamic acid were, respectively the most abundant. Among the essential amino acids leucine was the highest amount and this was followed by threonine. Magnesium was the most abundant element with a concentration value of 182.30?mg/100?g dry mass. T. boudieri exhibited excellent antioxidant activity when compared with standard compounds. In total antioxidant and chelating effect on ferrous ions activity T. boudieri showed the highest activity against the standards. Additionally, at all studied tests antioxidant activity of the mushroom increased with increasing concentration. The total phenolic content of T. boudieri was found as 8.45?mg/g.     

Determination of free and bound phenolics using HPLC-DAD,antioxidant activity and in vitro digestibility of Eragrostis tef

White and brown Eragrostis tef were assessed for total flavonoid and phenolic content, HPLC profile of the most common phenolics and antioxidant activity including both free and bound phenolics. Antioxidant activity was evaluated in correlation with free and bound phenolics and in vitro digestibility was determined. Content of flavonoids (0.52–1.02 mg RE/g) and phenolics (0.90–1.42 mg GAE/g) as well as antioxidant activity (1.70–4.37 μmol TEAC/g using ABTS method) was higher in free phenolic fraction. Correlation showed that bound flavonoids were not significant contributors to antioxidant activity (R² = 0.4513 and 0.4893, respectively). The main free phenolics in brown teff were trans-p-coumaric, protocatechuic, ferulic and gallic acids, while the major free phenolics in white teff were rutin, protocatechuic and ferulic acids. The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5–85.1%), whereas brown teff was significantly more digestible than white teff (P < 0.05).     

Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs

This study was designed to determine the contents of total polyphenols, flavonoids, flavonols, flavanols, and anthocyanins of purple corn (Zea mays L.) extracts obtained with different methanol:water concentrations, acidified with 1% HCl (1 N). Another objective was to determine the antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and deoxyribose assay, individual phenolic compounds by high-performance liquid chromatography (HPLC), and endogenous antioxidant enzyme (superoxide dismutase [SOD], catalase [CAT], and total peroxidase [TPX]) activity and lipid peroxidation activity (thiobarbituric acid-reactive substances [TBARS] assay) in isolated mouse organs. Overall, the highest total content of polyphenols, anthocyanins, flavonoids, flavonols, and flavanols was obtained with the 80:20 methanol:water extract, acidified with 1% HCl (1 N). The 50% inhibitory concentration values obtained by the DPPH and ABTS assays with this extract were 66.3?μg/mL and 250?μg/mL, respectively. The antioxidant activity by the FRAP assay was 26.1?μM Trolox equivalents/g, whereas the deoxyribose assay presented 93.6% inhibition. Because of these results, the 80:20 methanol:water extract, acidified with 1% HCl (1 N), was used for the remaining tests. Eight phenolic compounds were identified by HPLC: chlorogenic acid, caffeic acid, rutin, ferulic acid, morin, quercetin, naringenin, and kaempferol. Furthermore, it was observed that the purple corn extract was capable of significantly reducing lipid peroxidation (lower malondialdehyde [MDA] concentrations by the TBARS assay) and at the same time increasing endogenous antioxidant enzyme (CAT, TPX, and SOD) activities in isolated mouse kidney, liver, and brain. On the basis of the results, it was concluded that the purple corn extract contained various bioactive phenolic compounds that exhibited considerable in vitro antioxidant activity, which correlated well with the decreased MDA formation and increase in activity of endogenous antioxidant enzymes observed in the isolated mouse organs. This warrants further in vivo studies with purple corn extracts to assess its antioxidant activity and other bioactivities.     

The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds

Water and ethanol crude extracts from black pepper (Piper nigrum) were investigated for their antioxidant and radical scavenging activities in six different assay, namely, total antioxidant activity, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. Both water extract (WEBP) and ethanol extract (EEBP) of black pepper exhibited strong total antioxidant activity. The 75?µg/ml concentration of WEBP and EEBP showed 95.5% and 93.3% inhibition on peroxidation of linoleic acid emulsion, respectively. On the other hand, at the same concentration, standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and α-tocopherol exhibited 92.1%, 95.0%, and 70.4% inhibition on peroxidation of linoleic acid emulsion, respectively. Also, total phenolic content in both WEBP and EEBP were determined as gallic acid equivalents. The total phenolics content of water and ethanol extracts were determined by the Folin-Ciocalteu procedure and 54.3 and 42.8?µg gallic acid equivalent of phenols was detected in 1?mg WEBP and EEBP.     

Bioactive compounds,folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

Bioactive compounds and their relationship with antioxidant activity were determined in three tomato cultivars (Ronaldo, Siena and Copo) during vine ripening. The lycopene, chlorophyll (total, a and b), total phenolic, flavonoid, vitamin C and folate contents, and the antioxidant activity, by the ferric reducing/antioxidant power assay and the β-carotene lineolate system, were determined in the samples. Tomato ripening involved the breakdown of chlorophylls, accompanied by a continuous increase in the lycopene content. Total phenolics, flavonoids and vitamin C increased significantly during ripening, whereas the folate content fell markedly as tomatoes turned from green to red. The lycopene and flavonoid content was highest in the Copo cultivar, vitamin C and folate highest in Ronaldo, and total phenolics highest in Siena. The antioxidant activity, as measured with the ferric reducing/antioxidant power assay, increased significantly during ripening in all extracts, and showed a positive correlation with the total phenolic and flavonoid contents. However, when measured with the β-carotene lineolate system, the antioxidant activity decreased significantly during ripening; perhaps due to the antioxidant activity of chlorophylls and the peroxidation activity of vitamin C.     

Total antioxidant capacity and phenolic content of the Brazilian diet: a real scenario

The present study aimed to estimate the total dietary antioxidant capacity (TDAC) taken in by the Brazilian population. For analysis, the 36 most consumed foods in Brazil were evaluated. The foods were prepared according to their usual form of consumption and submitted to in vitro digestion. The daily intake of phenolics and flavonoids was estimated to be 2.31?±?0.12?g and 374.12?±?18.17?mg, respectively. The TDAC, evaluated as the ferric-reducing antioxidant power and as the trolox equivalent antioxidant capacity, was 10.3 and 9.4?mmol/d, respectively. The beverages, especially coffee, followed by beans, rice and salt bread were the most important sources of antioxidants. The average intake of phenolics and flavonoids of the Brazilian diet was comparatively higher than that estimated for several other countries. However, the contribution of fruits and vegetables to the phenolic intake and TDAC was minimal (4–6%).     

Assessment of phenolic acid content and in vitro antiradical characteristics of hawthorn

The infusions and extracts obtained from leaves with flowers, fruit peel, and seed from hawthorn (Crataegus monogyna Jacq., Family Rosaceae) were subjected to evaluation as potential sources of antioxidant phytochemicals on the basis of their total content of phenolics, levels of phenolic acids, and in vitro antiradical activity. Total phenolic content of extracts was determined using the modified Folin-Ciocalteau method. Antioxidant activity was determined for phenolic extracts by a method involving the use of the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Phenolic acids containing extracts and infusions from hawthorn leaves, fruit peel, and seeds were obtained using different polarity solvents and separated by reverse-phase high-performance liquid chromatography, which enabled improved separation by the use of a C(18) column, an acidic mobile phase, and gradient elusion. The highest total phenolic content (343.54?mg of gallic acid equivalents/g) and the highest DPPH radical scavenging activity as the inhibition percentage (60.36%) were obtained in ethyl acetate extract from hawthorn leaves with flower. Also, the highest phenolic acid content was measured in the extracts of hawthorn leaves with flowers: protocathechuic (108-128?mg/100?g), p-hydroxy benzoic (141-468?mg/100?g), caffeic (137-3,580?mg/100?g), chlorogenic (925-4,637?mg/100?g), ferulic (3,363-3,462?mg/100?g), vanillic (214?mg/100?g), and syringic (126?mg/100?g) acids. The results indicate that hawthorn is a promising plant because of its high antioxidant activity.     

Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and flavan-3-ols, was utilized to develop functional biscuits. The flavan-3-ol content, antioxidant activity and oxidative stability of biscuits were measured during storage under retail conditions for 1 year. The replacement of 60% (w/w) refined wheat flour with barley coarse fraction increased the ash, fiber and flavan-3-ol contents significantly. Biscuit samples enriched with barley coarse fraction had a significantly higher amount of fiber compared with the control sample (six times higher). The β-glucan content in enriched samples was 15 times higher than control samples. The flavan-3-ol loss in biscuits after baking was about 67%. The initial content of flavan-3-ols increased from 0.6 to 4.3 mg/100 g in biscuits formulated with barley coarse fraction and showed improved antioxidant properties. Lipid oxidation increased during the shelf-life; the enriched biscuit showed the higher lipid oxidation status, but the level reached during the shelf-life was lower than the limit of acceptance reported for bakery products and, for this reason, does not compromise the safety.     

Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

The coarse fraction obtained by air classification of barley flour, rich in dietary fiber and flavan-3-ols, was utilized to develop functional biscuits. The flavan-3-ol content, antioxidant activity and oxidative stability of biscuits were measured during storage under retail conditions for 1 year. The replacement of 60% (w/w) refined wheat flour with barley coarse fraction increased the ash, fiber and flavan-3-ol contents significantly. Biscuit samples enriched with barley coarse fraction had a significantly higher amount of fiber compared with the control sample (six times higher). The β-glucan content in enriched samples was 15 times higher than control samples. The flavan-3-ol loss in biscuits after baking was about 67%. The initial content of flavan-3-ols increased from 0.6 to 4.3 mg/100 g in biscuits formulated with barley coarse fraction and showed improved antioxidant properties. Lipid oxidation increased during the shelf-life; the enriched biscuit showed the higher lipid oxidation status, but the level reached during the shelf-life was lower than the limit of acceptance reported for bakery products and, for this reason, does not compromise the safety.     

Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars

Health-promoting compounds, antioxidant and myrosinase activity in the sprouts of three broccoli cultivars under 40?mM, 80?mM and 160?mM NaCl were investigated. LangYan (LY) sprouts had the richest health-promoting compounds among the evaluated cultivars. Treatment of 40?mM and 80?mM NaCl significantly decreased the content of ascorbic acid and total phenolic as well as antioxidant activity, but did not affect glucoraphanin, sulforaphane and myrosinase activity compared to the control. However, 160?mM NaCl treatment significantly enhanced the level of total phenolic, glucoraphanin, sulforaphane, antioxidant and myrosinase activity, while significantly decreased ascorbic acid content. The results suggest that 160?mM NaCl treatment would enhance antioxidant activity and sulforaphane yield in broccoli sprouts. The health-promoting value of broccoli sprouts depends on plant genotype and could be affected by NaCl stress.     

Polyphenol content and antioxidant properties of colored soybean seeds from central Europe

The antioxidant activity and contents of various polyphenol classes in the seeds of seven soybean varieties of different seed color and one yellow seed cultivar, representing a reference genotype, were evaluated. Total polyphenols and tannins were determined after extraction of plant material with 70% aqueous acetone, and total flavonoids were extracted with methanol and acetic acid, whereas anthocyanins were extracted with 20% aqueous ethanol. In addition, isoflavone content and composition were determined using high-performance liquid chromatography analysis. Antioxidant activity of seed extracts was evaluated by the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity assay. A positive linear correlation between antioxidant activity and contents of total polyphenols and anthocyanins was established. The highest antioxidant activity was observed in the extracts of black and brown varieties, which also showed high levels of all polyphenol classes examined. Yellow seed had the highest total isoflavone content (3.62 mg/g of dry material). The highest concentration of total daidzein was determined in black seeds (>2.0 mg/g of dry material), and the highest total glycitein and genistein contents occurred in the yellow cultivar (0.53 and 1.49 mg/g of dry material, respectively). According to our results, varieties of black and brown seeds could be of special interest not only for their large content of total polyphenols, ranging from 4.94 to 6.22 mg of gallic acid equivalents/g of dry material, but also for their high content of natural antioxidants such as anthocyanins.     

Antioxidant properties of raw and processed cabbages

To study the effect of polyphenolics on antioxidant activities of cabbages, the amounts of total phenolics, total flavonoids, antioxidant capacity and individual phenolic compounds in raw and processed cabbages were determined. Fresh and pickled red cabbages exhibited the highest total phenolic contents (393.1+/-10.8 mg and 366.3+/-3.6 mg gallic acid equivalents/100 g fresh sample, respectively). Fresh and pickled red cabbages were also highest in flavonoids (108.1+/-9.3 mg and 72.4+/-4.4 mg catechin equivalents/100 g fresh sample, respectively). The antioxidant capacity (expressed as vitamin C equivalent antioxidant capacity) ranged from 57.1 to 695.6 mg vitamin C equivalents/100 g fresh sample, where raw and pickled red cabbages exhibited the highest antioxidant capacity. There was a good linear relationship between the total phenolics and antioxidant capacity (r2=0.9743), and between the total flavonoids and antioxidant capacity (r2=0.9557); however, the relationship between the ascorbic acid content and antioxidant capacity was very low (r2=0.1442). The antioxidant capacity of raw and processed cabbages was highly correlated with their contents of polyphenolics. Kaempferol, quercetin, and apigenin were the major flavonoids existing in cabbages except for raw and pickled red cabbages, where cyanidin was the predominant flavonoid (73.6-117.7 mg/kg). In the red cabbages, cyanidin was the major contributor to the antioxidant capacity as well as the content of total phenolics and flavonoids.     

Anti-oxidative and anti-genotoxic effects of methanolic extract of Mentha pulegium on human lymphocyte culture

In the present work, methanolic extract of Mentha pulegium from Erzurum, Turkey, was used in order to report the results of anti-oxidant capacity, anti-oxidant activity and anti-genotoxic effects. The total antioxidant capacity and total phenolic content were measured by using CUPRAC, ABTS and Folin-Ciocalteu colorimetric methods. The total phenolic content was higher than the total antioxidant capacity (for the results of both the CUPRAC and ABTS methods) of methanolic extract of M pulegium (ME). Also, we evaluated the anti-oxidant enzyme activity such as superoxide dismutase (SOD) and glutation peroxidase, total glutation (GSH) and malondialdehyde (MDA) in human lymphocyte culture. In CCl?-treated group, the activity of SOD, glutathione peroxidase (GPx) and GSH decreased significantly and the level of MDA increased significantly. A significant increase in the activity of SOD, GPx and the level of GSH were seen when supplemented with ME to CCl?-treated group. Furthermore, a significant decrease in the level of MDA was observed when compared with CCl? alone treated group. In addition, anti-genotoxic effect of ME was studied by using sister chromatid exchange (SCE) method. As a result, ME has shown anti-genotoxic effect depend on anti-oxidative effect on human lymphocyte culture.     

Phenolic compounds and biological activity of Kitaibelia vitifolia

This study was aimed at evaluating the antioxidant activity and efficacy of the ethanolic extract of the endemic plant species Kitaibelia vitifolia in inhibiting the growth of selected fungi and bacteria. Antimicrobial activity was tested using the broth dilution procedure for determination of minimum inhibitory concentration (MIC). MICs were determined for eight selected indicator strains. The highest susceptibility to K. vitifolia ethanolic extract among the bacteria tested was exhibited by Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, and Klebsiella pneumoniae ATCC 13883 (MIC=15.62 μg/mL), followed by Escherichia coli ATCC 25922 and Proteus mirabilis ATCC 14153 (MIC=31.25 μg/mL), and Proteus vulgaris ATCC 13315 (MIC=62.50 μg/mL). Of the fungi, Candida albicans ATCC 10231 (MIC=15.62 μg/mL) showed the highest susceptibility, and Aspergillus niger ATCC 16404 (MIC=31.25 μg/mL) had the lowest. Results showed that K. vitifolia extract possesses antioxidant activity, with total antioxidant capacity of 75.45±0.68 μg of ascorbic acid/g and 50% inhibition concentration values of 47.45±0.55 μg/mL for 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, 35.35±0.68?μg/mL for inhibitory activity against lipid peroxidation, 95.25±0.52 μg/mL for hydroxyl radical scavenging activity, and 31.50±0.35 μg/mL for metal chelating activity. Total phenolics, flavonoids, condensed tannins, and gallotannins were 85.25±0.69 mg of gallic acid (GA)/g, 45.32±0.55 mg of rutin/g, 54.25±0.75 mg of GA/g, and 41.74±0.55 mg of GA/g, respectively. The phenolic composition of K. vitifolia extract was determined by high-performance liquid chromatography. Rosmarinic acid was found to be the dominant phenolic compound of the extract.     

Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit

Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical methods were used: 1,1-diphenyl-2-picrylhydrazyl scavenging activity and β-carotene bleaching activity. As a result, the ethyl oleate pre-treatment shortened the drying time by hot air method and gave a higher 1,1-diphenyl-2-picrylhydrazyl scavenging activity (82.16?±?0.34%), total phenolic content (7.62?±?1.09?μg GAE/g extract), ascorbic acid content (236.93?±?20.14?mg/100?g), besides hydromethylfurfural was not observed. Freeze-dried fruits exhibited higher ascorbic acid content (368.63?±?17.16?mg/100?g) than those fresh fruits (231.33?±?19.51?mg/100?g) and nearly 1,1-diphenyl-2-picrylhydrazyl activity (93.52?±?0.41 %) to fresh fruits (94.03?±?1.18%). Colour characteristics, sugar content and mineral contents of fruits were significantly affected by pre-treatments and drying methods (p?相似文献   

A nutritious medida (Sudanese cereal thin porridge) prepared by fermenting malted brown rice flour with Bifidobacterium longum BB 536

The nutritive value of spontaneously fermented brown rice flour medida, a Sudanese cereal thin porridge, is low. This study was carried out to improve the nutritional quality of medida. The flour was soaked and malted at 30?C to optimise the protein content. Flour malted for two days had the highest protein content. Skim milk was added to the malted brown rice flour medida and fermented using Bifidobacterium longum BB 536. Maximum count of B. longum BB 536 up to 9 log CFU/ ml was attained at 4.6 final fermentation pH. The resultant viscosity was similar to that of the spontaneously fermented brown rice flour medida. There was significant (P< 0.01) increase in both the energy density and the protein content, having increased 12 folds and 24 folds, respectively. The essential amino acids including lysine and methionine were highly augmented. The resultant medida have stable flowing characteristics and meet the whole protein and energy requirements for infants and children aged 1 - 10 years old.     

Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity

Antioxidant activity, total phenolic content, and flavonoids in onion were determined using the DPPH method, the Folin-Ciocalteu method, and high-performance liquid chromatography analysis, respectively. Myricetin was the most bioaccessible among flavonoids in both red and yellow onions after digestion. The result suggest that the antioxidant activity of yellow and red onions was stronger in the outer layer than in the inner layer and strong correlation was found between antioxidant activity and total phenolic content (r(2) = 0.927).     

Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds

The most recent guidelines of IUPAC and AOAC recommend the analysis of specific compounds present in antioxidant fractions. For the first time, honey from different provinces of North (Nampula) and Central Mozambique (Sofala, Manica and Zambezia) was analysed considering specific flavonoids and phenolic acid profiles. Seven phenolic acids (chlorogenic, caffeic, ellagic, ferulic, gallic, p-coumaric and sinapic) and eight flavonoids (catechin, chrysin, kaempferol, luteolin, naringenin, pinocembrin, quercetin and rutin) were screened in the samples. Nampula honey had a higher content of most of these compounds and the total antioxidant activity (even reaching up to 40 mg TE/100 g) compared honey from the other provinces. Unlike in other African honeys, luteolin had the greatest impact in the flavonoid content (in some cases up to 72 mg/100 g), representing alone more than 50% of this family. Resulting from a discriminant analysis, specific flavonoids (pinocembrin, kaempferol, rutin and catechin) followed by the chlorogenic phenolic acid were the most important variables that distinguishes Nampula from the other provinces. This work underlines the importance of Mozambiquean honey as a source of natural antioxidants both of which concern the health benefits and its exploitation as a viable and sustainable income for the local population.     

Phenolic content and antioxidant and antiacetylcholinesterase properties of honeys from different floral origins

Twenty-three honey samples of Apis mellifera L. forged on plants from northeastern Brazil were analyzed to determine total phenolic content, flavonoid content, antioxidant activity, and antiacetylcholinesterase activity. The total phenol content was determined by using the Folin-Ciocalteu method, and the flavonoid content was analyzed using by the aluminum chloride method. The antioxidant activity was evaluated using the diphenyl-1-picrylhydrazyl-scavenging test. Honey samples from Lippia sidoides Cham. (mean [±standard deviation] 50% inhibitory concentration [IC(50)], 4.20±1.07?mg/mL) and Myracrodruon urundeuva Fr. All. (IC(50), 28.27±1.41?mg/mL) showed better antioxidant activity and presented higher total phenol values (108.50±3.52?mg gallic acid equivalents/100?g for L. sidoides and 68.55±1.01?mg gallic acid equivalents/100?g for M. urundeuva). Several honey samples had relevant results on antiacetylcholinesterase assay. The biological activity of honeys is related to their floral origin, and medicinal plants constitute a useful resource for the generation of functional foods.     

Pasting Characteristics,Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours

Wheat flour was replaced with cassava flour (30 to 100%) to produce cake. Composition and pasting properties of the flours and their composite flour blends were determined. Baking and sensory qualities of the resulting cake samples were evaluated. Protein starch and fiber contents of the cassava and wheat flours were 1.5; 71.50; 1.94% and 10.9; 69.89; 2.81% respectively, which significantly influenced their pasting and baking characteristics and also reflected in their composite blends. Peak, holding, breakdown and final viscosities of the blends ranges from 90.1 to 121.1; 51.6 to 82.7; 38.21 to 42.62; and 93.4 to 125.8 Rapid Visco Unit (RVU) respectively. Specific volume decreased from 1.49 to 1.18 ml/g. Cake of comparable qualities with that obtained from wheat were obtained within 40% substitution level.