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Tytuł:
Phenolic compounds and antioxidant activity of rice straw extract
Autorzy:
Elzaawely, A.A.
Maswada, H.F.
El-Sayed, M.E.A.
Ahmed, M.E.
Powiązania:
https://bibliotekanauki.pl/articles/10781.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Źródło:
International Letters of Natural Sciences; 2017, 64
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Total antioxidant activity of amaranth leaves in оntogenesis
Autorzy:
Zelenkov, V.N.
Lapin, A.A.
Belonozhkina, T.G.
Voropaeva, N.L.
Shachnev, N.V.
Karpachev, V.V.
Powiązania:
https://bibliotekanauki.pl/articles/11740.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Źródło:
International Letters of Natural Sciences; 2018, 69
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Bioactive compounds and antioxidant activity of Rubus idaeus L. leaves
Autorzy:
Chwil, M.
Kostryco, M.
Powiązania:
https://bibliotekanauki.pl/articles/11892765.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
fruit bush
raspberry
Rubus idaeus
Laszka cultivar
Glen Ample
Radziejowa cultivar
leaf
chlorophyll content
fat content
carbohydrate content
total protein content
dietary fibre
calorific value
bioactive component
antioxidant activity
Opis:
In Poland, the genus Rubus comprises 95 species. Given the commercial production of the fruits as well as their medicinal properties and apicultural and ornamental importance, raspberries are commonly cultivated plants of great economic value. Rubi idaei folium exhibits a wide spectrum of pharmacological activities. The aim of the present study was to determine the content of some bioactive compounds and compare the antioxidant activity in R. ideaus leaves. The highest and lowest content of chlorophyll was found in the ‘Laszka’ and ‘Glen Ample’ varieties, respectively. The content of total fat, carbohydrate, and total protein was 2.1%, 6.2%, and 20%, respectively. Saturated fatty acids were dominated by palmitic, arachidonic, tetracosanoic, and stearic acids. Omega 3, omega 6, and omega 9 acids were mainly represented by α-linolenic acid, linolenic acid, and oleic acid, respectively. The highest antioxidant activity was determined in the leaves of the ‘Radziejowa’ variety, and the lowest level was found for the ‘Glen Ample’ variety. The high antioxidant activity and the content of bioactive compounds indicate that raspberry leaves can be used as drinkable infusions or extracts applied as additives to some food products.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 2; 135-147
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity of rye bread enriched with milled buckwheat groats fractions
Autorzy:
Zmijewski, M.
Sokol-Letowska, A.
Pejcz, E.
Orzel, D.
Powiązania:
https://bibliotekanauki.pl/articles/876671.pdf
Data publikacji:
2015
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
antioxidant activity
rye bread
buckwheat
flavonoids
rutin
quercetin
polyphenol
Opis:
Background. Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor. Objective. The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads. Material and methods. Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined. Results. Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin. Conclusions. The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.
Wprowadzenie. Gryka mimo swoich wszechstronnych właściwości prozdrowotnych, nie jest jeszcze wystarczająco docenionym zbożem. Zawiera ona między innymi białko o bardzo korzystnym składzie aminokwasowym, jest również cennym źródłem mikroelementów i witamin z grupy B oraz witaminy E. Ponadto orzeszki gryczane wyróżniają się dużą ilością polifenoli, wśród nich flawonoidów i flawonów. Spożywanie pieczywa żytniego jest natomiast korzystne ze względu na wysoką zawartość w nim błonnika pokarmowego i kwasów fenolowych oraz charakterystyczny smak i aromat. Dlatego też wykorzystanie do wypieku pieczywa zarówno z mąki żytniej, jak i produktów przemiału gryki może pozwolić uzyskać produkt o wysokiej wartości smakowej i odżywczej. Cel badań. Celem badań była ocena wpływu dodatków gryczanych i procesu wypieku na wartość prozdrowotną mieszanek i pieczywa żytnio-gryczanego. Materiał i metody. Materiał badawczy stanowiła mąka żytnia typ 580 oraz mąka, śruta i otręby gryczane, które otrzymano w wyniku przemiału kaszy gryczanej nieprażonej. Produkty gryczane dodawano do mąki żytniej w ilości 20 i 35%. Próbę kontrolną stanowiła mąka żytnia typ 580. W mieszankach żytnio-gryczanych i wypieczonym z nich pieczywie oznaczono zawartość wybranych flawonoidów metodą HPLC, polifenoli ogółem metodą Folina-Ciocalteu, oraz oznaczono aktywność przeciwutleniającą z wykorzystaniem rodników 1,1difenyl-2-pikrylohydrazylowych (DPPH). Wyniki. Wykazano, że otręby gryczane były znacznie bogatsze w polifenole ogółem, rutynę, kwercetynę, orientynę i izoorientynę niż inne produkty gryczane i mąka żytnia. Po obróbce cieplnej, jaką jest wypiek, chleb zawierał więcej polifenoli ogółem i kwercetyny oraz miał większą siłę gaszenia rodników DPPH niż mieszanki, z których go wypieczono. Proces wypieku niekorzystnie wpływał na ilość rutyny, orientyny i izoorientyny. Wnioski. Zastosowanie otrąb gryczanych, jako zamiennika mąki żytniej w pieczywie znacznie zwiększa jego walory żywieniowe. Proces wypieku wpływa niejednakowo na zawartość poszczególnych grup związków przeciwutleniających.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2015, 66, 2
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Determination of antiradical and antioxidant activity: basic principles and new insights
Autorzy:
Tirzitis, Gunars
Bartosz, Grzegorz
Powiązania:
https://bibliotekanauki.pl/articles/1040394.pdf
Data publikacji:
2010
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
DPPH
ABTS
hydroxyl radical
antiradical
antioxidant
Opis:
Although the term 'antioxidant' is used very frequently, there are problems with the definition of antioxidants and estimation of antioxidant activity. The distinction between antioxidant and antiradical activities is not always obvious. This minireview discusses critically the principles, advantages and limitations of the most frequently used methods of estimation of antiradical and antioxidant activities.
Źródło:
Acta Biochimica Polonica; 2010, 57, 2; 139-142
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic compounds and antioxidant activity of Castanopsis phuthoensis and Castanopsis grandicicatricata
Autorzy:
Tuyen, P.T.
Khang, D.T.
Minh, L.T.
Minh, T.N.
Ha, P.T.T.
Elzaawely, A.A.
Xuan, T.D.
Powiązania:
https://bibliotekanauki.pl/articles/11907.pdf
Data publikacji:
2016
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Opis:
In this study, total phenolic and flavonoid contents, antioxidant capacity, and phenolic compositions of Castanopsis phuthoensis and Castanopsis grandicicatricata (Fagaceae family) were investigated. It was found that bark extracts were rich of phenolic contents, whereas leaf extracts were abundant of flavonoids. The total phenolics varied from 11.20 to 35.47 mg gallic acid equivalent g-1 dry weight (DW), and the total flavonoids were from 2.24 to 12.55 mg rutin equivalent g-1 DW. The results of antioxidant activity evaluation showed that the DPPH (1,1- diphenyl-2-picryl-hydrazyl) radical scavenging activity of the free phenolic extracts were higher than the bound phenolic extracts. Regarding the reducing power and β-carotene bleaching assays, the free phenolic extracts showed remarkably strong antioxidant capacity that were similar to the levels of the standard BHT (dibutyl hydroxytoluene) did. It could be concluded that free phenolic extracts were more effective in antioxidant activities than bound phenolic extracts. Highly significant correlations were observed between phenolic contents and antioxidant activities (0.813 for DPPH and 0.841 for reducing power). By HPLC analysis, seven phenolic acids were detected including gallic, p-hydroxybenzoic, vanillic, sinapic, p-coumaric, ellagic acids, and vanillin. Of which, gallic, ellagic, and sinapic acids were the most abundant compounds in the two species. The results suggest C. phuthoensis and C. grandicicatricata contain rich sources of natural antioxidants and phenolic compounds which are probably considered in pharmaceutical use.
Źródło:
International Letters of Natural Sciences; 2016, 55
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
A Facile Electrochemical Analysis to Determine Antioxidant Activity of Bee Pollen
Autorzy:
Rebiai, A.
Lanez, T.
Powiązania:
https://bibliotekanauki.pl/articles/412330.pdf
Data publikacji:
2013
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Bee pollen
Antioxidant
Polyphenol
Flavonoids
voltammetry
Opis:
The aim of this study was to determine the phenolic and flavonoid content, and antioxidant properties of tow samples of bee pollen harvested from Algeria. The content of total polyphenolic compounds, flavonoids, and antioxidant activity by the cyclic voltammetry method were determined. The contents of polyphenolic compounds was 22.68 mg/g for the pollen from Blida and 21,9 mg/g for Tipaza pollen. High antioxidant activities were found for the cyclic voltammetry method, with values that ranged from 22,3 to 27,63 mg of AAE•g–1 pollen. The bee pollen of Blida showed high antioxidant activity probably due to the high content of polyphenolic compounds present in pollen.
Źródło:
International Letters of Chemistry, Physics and Astronomy; 2013, 9, 1; 31-38
2299-3843
Pojawia się w:
International Letters of Chemistry, Physics and Astronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Chemical composition and antioxidant activity of borage (Borago officinalis L.) seeds
Autorzy:
Borowy, A.
Kapłan, M.
Powiązania:
https://bibliotekanauki.pl/articles/12988876.pdf
Data publikacji:
2020
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2020, 19, 6; 79-90
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity of selected apple cultivars studies by electron paramagnetic resonance
Autorzy:
Mirosavljevic, K.
Bilic, B.
Benkovic-Lacic, T.
Powiązania:
https://bibliotekanauki.pl/articles/19561.pdf
Data publikacji:
2015
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Opis:
The total antioxidant activity of three apple cultivars conventionally farmed (Jonagold, Golden Delicious and Idared) and two cultivars organically farmed (Jonagold and Golden Delicious) were investigated by electron paramagnetic resonance (EPR) spectroscopy. The spin label used for experiments was TEMPO radical (2,2,6,6- tetramethylpiperidine-1-oxyl) with a well-defined EPR spectrum consisting of three equidistant peaks. The results obtained indicated difference in the total antioxidant activity of apples grown in two different ways, conventional and organic, as well as between different cultivars grown in the same way. The Golden Delicious cultivar is richer in antioxidants than the Jonagold and Idared, regardless of the method of farming. The difference between them is higher in conventionally grown apples than in organically farmed apples. Experimental data was fitted with non-linear curve fit for exponential decay of the first order based on the Levenberg-Marquardt method. The high values of the R2 parameters for all data indicated correctness in the proposition of exponential decay of the first order as a model describing the dynamic properties of spin labels which diminish in the presence of fresh apple juice.
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2015, 57, 1
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of Antioxidant Activity, Phytochemicals and ESR Analysis of Lavandula Stoechas
Autorzy:
Ceylan, Y.
Usta, K.
Usta, A.
Maltas, E.
Yildiz, S.
Powiązania:
https://bibliotekanauki.pl/articles/1402526.pdf
Data publikacji:
2015-08
Wydawca:
Polska Akademia Nauk. Instytut Fizyki PAN
Tematy:
87.66.Uv
36.20.Kd
39.30.+w
33.35.+r
Opis:
The antioxidant activity of phytochemicals and of the methanolic extract of Lavandula stoechas was evaluated by β-carotene-linoleate bleaching, DPPH radical scavenging, ferric reducing/antioxidant power (FRAP). The obtained results were compared with antioxidant activities of synthetic antioxidants, such as BHT and BHA. The highest antioxidant activity of the extract was observed by DPPH radical scavenging assay, which was 84.45±5.1% at 1 mg ml¯¹. Rutin, rosmarinic acid, and caffeic acid were main phenolics in the extract. The total phenolic content of the methanolic extract of Lavandula stoechas was found to be 105.5±2.7 mg gallic acid equivalent (GAE). Electron spin resonance (ESR) measurements were also performed on the samples. Free radicals were determined by ESR method. g value was found to be 2.0034 for the Lavandula stoechas; 2.0052 for quercetin.
Źródło:
Acta Physica Polonica A; 2015, 128, 2B; B-483-B-487
0587-4246
1898-794X
Pojawia się w:
Acta Physica Polonica A
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic profile, chemical relationship and antioxidant activity of Iranian Verbascum species
Autorzy:
Jamshidi-Kia, F.
Saeidi, K.
Lorigooini, Z.
Maggi, F.
Powiązania:
https://bibliotekanauki.pl/articles/2117777.pdf
Data publikacji:
2021
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
HPLC
Chemotaxonomy
Verbascum species
Opis:
Hydro-ethanolic extracts of flowers from four Verbascum species were evaluated for the phenolic content, composition, and antioxidant activity using Folin-Ciocalteu assay, HPLC-DAD analysis, and DPPH assay, respectively. The highest flavonoid content was detected in V. sinuatum extract from Khoramabad (19.91 mg RE/g DW). The extract of V. pseudo-digitalis from Maymand yielded the highest amount of total phenols, together with the highest apigenin and luteolin levels (55.62 mg GAE/g DW, 12.18 and 88.13 μg/mg DW, respectively), while that of V. songaricum from Ardekan showed the highest naringin content (12.44 μg/mg DW). The extract of V. songaricum from Shirmard exhibited the highest quercetin and rutin levels (1.0 and 24.24 μg/mg DW, respectively), whereas that of V. sinuatum from Ardekan had the highest caffeic acid content (7.78 μg/mg DW). The antioxidant activity of Verbascum samples showed IC50 values from 45.12 to 226.62 μg/mL
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2020, 62, 2; 31-42
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Heavy Metals Chelating Ability and Antioxidant Activity of Phragmites australis Stems Extracts
Autorzy:
Sellal, Abdelhakim
Belattar, Rima
Bouzidi, Abdelouahab
Powiązania:
https://bibliotekanauki.pl/articles/124953.pdf
Data publikacji:
2019
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
chelation
Phragmites australis
common reed
DPPH
heavy metal
Opis:
In this study, the ability of hexane (HSE), chloroform (CSE), ethyl acetate (EASE) and methanolic (MSE) stems extracts from Phragmites australis or EDTA (as standard) to chelate iron using ferrozine method or zinc and copper using the murexide method is carried out in vitro. When the increased volumes of the HSE studied were taken from a stock solution of a fixed concentration 1 mg/ml at 25–175 μl for the iron and zinc chelating assay, 1–7 mg/ml for the copper chelating assay gave a significant (p≤ 0.01) activity. The obtained results showed that the HSE have the highest capacity to chelate ferrous ions below the EDTA (standard chelator) with absorbance arrive to the lesser extent 0.24±0.005, 0.04±0.013 which expresses 86% and 97% (compared to the control) of inhibition, respectively. For the murexide chelation, the results obtained also showed that the HSE and EDTA have a good (p≤ 0.01) chelating dose dependent effect towards zinc and copper ions with increased absorbance 0.45±0.02 and 0.42±0.02 with 54% and 56% of inhibition, respectively, for the zinc chelation and 0.66±0.03, 0.13±0.005 represent 44% and 88% for copper chelation. In contrast to the antioxidant capacity, the extract of hexane, ethyl acetate, chloroform and methanol from leaves, stems and roots of the Phragmites australis plant have a very low scavenger effect to the radical DPPH where the maximum inhibition is approximately 13.79%, obtained with the maximum volume. Finally, the HPLC analysis of effective extract (HSE) confirmed the presence of oxalic, citric, malic, succinic, fumaric, formic, acetic, propionic and butyric or iso butyric acid.
Źródło:
Journal of Ecological Engineering; 2019, 20, 2; 116-123
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Aktywnosc przeciwutleniajaca wybranych herbat zielonych
Antioxidant activity of the selected green teas
Autorzy:
Wolosiak, R
Mazurkiewicz, M
Druzynska, B
Worobiej, E
Powiązania:
https://bibliotekanauki.pl/articles/826431.pdf
Data publikacji:
2008
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
herbata zielona
ocena sensoryczna
aktywnosc przeciwutleniajaca
substancje biologicznie czynne
polifenole
kwas askorbinowy
teina
teanina
Opis:
Celem pracy było porównanie składu związków biologicznie aktywnych, przede wszystkim przeciwutleniających, zawartych w naparach herbat zielonych, a także określenie zróżnicowania właściwości przeciwutleniających tych związków, mierzonych wobec nadtlenków kwasu linolowego oraz kationorodników ABTS. Ponadto celem badań była ocena jakości sensorycznej naparów badanych herbat. Herbaty pochodziły z krajów o różnym położeniu geograficznym. Stwierdzono duże zróżnicowanie zawartości polifenoli, kwasu askorbinowego, teiny oraz teaniny w uzyskanych naparach, przy czym najmniejszą zawartość związków aktywnych oznaczono w herbacie z Tajwanu. Skutkowało to najsłabszymi jej właściwościami przeciwutleniającymi w procesie autooksydacji kwasu linolowego i wobec rodników ABTS. Wykazano ponadto niewielkie różnice aktywności trzech kolejnych naparów uzyskanych z tej samej porcji liści. Pod względem sensorycznym najbardziej akceptowana okazała się, najuboższa w składniki prozdrowotne, herbata z Tajwanu. Herbaty z wyspy Jawa, z Nepalu i Wietnamu nie różniły się istotnie pod względem pożądalności sensorycznej.
The objective of the study was to compare the composition of biologically active compounds, first of all antioxidants, contained in the infusions of green teas, as well as to determine the diversity of antioxidant properties of those compounds measured towards the linoleic acid peroxides and ABTS radical cations. Moreover, the other objective of the study was to assess the sensory quality of the infusions of the teas investigated. The teas studied originated from countries located in various part of the world. A high diversity was found in the contents of polyphenols, ascorbic acid, theine, and theanine in the infusions made, and the lowest content of active compounds was determined in the tea from Taiwan. This fact resulted in its worst antioxidant properties under the linoleic acid auto-oxidation process and towards the ABTS radicals. Furthermore, small differences were found in the activity of three subsequent infusions obtained from the same batch of leaves. The tea from Taiwan appeared to be the best acceptable one from the sensory point of view, although it contained the lowest amounts of pro-healthy components. The teas from Java, Nepal, and Vietnam significantly differed in their sensory desirability.
Źródło:
Żywność Nauka Technologia Jakość; 2008, 15, 4; 290-297
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Fruit maturity phenolic content and antioxidant activity of Eugenia jambolana Lam. fruit
Autorzy:
Balamurugan, S.
Powiązania:
https://bibliotekanauki.pl/articles/11329.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
fruit maturity
phenolics content
antioxidant activity
Eugenia jambolana
fruit
Opis:
Fruits of Eugenia jambolana were analysed for total phenolics and antioxidant activity of three successive development stages viz. 1. Mature green 2. Half - ripened and 3. Fully ripened. The total anthocyanin concentrations were higher in fully ripened stage, the total phenolic content was maximum achieved in mature green stage (354 mg L-1). Antioxidant activity also strongly depended on ripening stages, showing completely opposite compared to that of total phenolics. Since total phenolics and antioxidant activity performed nearly “Object and its reflection in the mirror” trend.
Źródło:
International Letters of Natural Sciences; 2014, 08, 1
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Isolation and antioxidant activity of flavonoids from Holarrhena floribunda (G.don) leaves
Autorzy:
Badmus, Jelili
Ekpo, Okobi
Rautenbach, Fanie
Marnewick, Jeanine
Hussein, Ahmed
Hiss, Donavon
Powiązania:
https://bibliotekanauki.pl/articles/1038826.pdf
Data publikacji:
2016
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
polyphenolics
plants
Holarrhena floribunda
antioxidant
flavonoids
Opis:
Bioactive polyphenolics are ubiquitously present in plants and may play an important role in the prevention and management of certain human diseases. Three known flavonoids viz Kaemperol-3-O-rutinoside (1), quercetin-3-O-glucoside (2) and kaemperol-3-O-glucoside (3) and inseparable mixture (1:1) of quercetin-3-O-glucose/galactose (4) were isolated, and identified for the first time from Holarrhena floribunda. The antioxidant capacity using the ORAC, FRAP and TEAC assays and inhibition of lipid peroxidation were measured for isolated flavonoids. The result showed that compounds 2 and 4 showed significantly increased ORAC, TEAC, and FRAP activities with low pro-oxidant potential as well as improved lipid peroxidation inhibition levels when compared to compounds 1 and 3. The most active compounds were found to be flavonoids with a quercetin basic structure. These results imply that the isolated flavonoid glycosides are responsible for the antioxidant activity of the plant leaves and it forms the scientific basis for its traditional usage.
Źródło:
Acta Biochimica Polonica; 2016, 63, 2; 353-358
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antimicrobial and antioxidant activity of Epimedium pinnatum
Przeciwbakteryjne i przeciwutleniające działanie Epimedium pinnatum
Autorzy:
Mahboubi, M.
Kazempour, N.
Hosseini, H.
Powiązania:
https://bibliotekanauki.pl/articles/72643.pdf
Data publikacji:
2013
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
antimicrobial activity
antioxidant activity
Epimedium pinnatum
medicinal plant
plant extract
phenolics
total phenolics
flavonoids
total flavonoids
Opis:
Epimedium pinnatum (Berberidaceae family) is used as an aphrodisiac in traditional Chinese medicine (TCM). The aim of this study was to evaluate the antimicrobial and antioxidant activity of E. pinnatum extracts (ethanol, methanol and aqueous extracts). Total phenolic (TPC) and flavonoid contents (TFC) of each extract were assessed by spectrophotometric methods. It was exhibited that methanol extract had better antimicrobial activity than those of ethanolic extract or aqueous extract. The TPC and TFC of E. pinnatum extracts was higher in methanol extract (149 and 36.6 mg/g) than that of ethanolic extract (137.2 and 19.5 mg/g) and aqueous extract (86.2 and 8.4 mg/g). The methanol extract had lower IC50 value (200 µg/ml) than ethanolic (250 µg/ml) and aqueous extract (400 µg/ml). There was a positive correlation between TPC, TFC in E. pinnatum extract and their antioxidant and antimicrobial activity.
W tradycyjnej medycynie chińskiej Epimedium pinnatum (rodzina Berberidaceae) używa się jako afrodyzjaku. Celem niniejszej pracy była ocena działania przeciwbakteryjnego i przeciwutleniającego wyciągów: etanolowego, metanolowego i wodnego z Epimedium pinnatum. Całkowita zawartość fenoli i całkowita zawartość flawonoidów w każdym z wyciągów została oznaczona metodami spektrofotometrycznymi. Wykazano, że wyciąg metanolowy miał lepsze działanie przeciwbakteryjne niż wyciąg etanolowy i wodny. Całkowita zawartość fenoli i całkowita zawartość flawonoidów była wyższa w wyciągu metanolowym (149 i 36,6 mg/g) niż etanolowym (137,2 i 19,5 mg/g) i wodnym (86,2 i 8,4 mg/g). Wyciąg metanolowy miał niższą wartość IC50 (200 µg/ml) niż wyciąg etanolowy (250 µg/ml) i wodny (400 µg/ml). Zauważono pozytywną korelację między całkowitym stężeniem fenoli i całkowitym stężeniem flawonoidów w wyciągach z E. pinnatum, a ich działaniem przeciwutleniającym i przeciwbakteryjnym.
Źródło:
Herba Polonica; 2013, 59, 2
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity, quality parameters and grain characteristics of rice varieties of Afghanistan
Autorzy:
Rayee, R.
Xuan, T.D.
Kakar, K.
Haqani, M.I.
Powiązania:
https://bibliotekanauki.pl/articles/11136.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Źródło:
International Letters of Natural Sciences; 2019, 73
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytochemical screening and antioxidant activity of Diospyros lotus L. fruits grown in Turkey
Autorzy:
Murathan, Z.T.
Powiązania:
https://bibliotekanauki.pl/articles/12712396.pdf
Data publikacji:
2020
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
The present study aimed to analyze total ascorbic acid content (TAC), total phenolic content (TPC), total flavonoid content (TFC), phenolic composition, fatty acid profiles, and antioxidant activity of Diospyros lotus L. fruits grown in Turkey. The TAC, TPC and TFC of D. lotus extracts were 13.9, 130.3, and 12.7 mg/100 g, respectively. Phenolic compounds, gallic acid, vanillic acid, caffeic acid, p-coumaric acid, trans-ferulic acid, sinapic acid, naringin, rutin trihydrate, resveratrol, ellagic acid, trans-cinnamic acid, and quercetin were identified in persimmon samples. The 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) – ABTS and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities and ferric reducing antioxidant power (FRAP) of fruit extracts were found to be 556.3 µmol/g, 69.6%, and 52.4%, respectively. Fructose was identified as the major sugar (371.01 mg/g), while sucrose was not detected. A total of 17 different fatty acids were identified. Most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acids (PUFA) were palmitic acid (19.66%), palmitoleic acid (13.28%), and linoleic (18.04%) and gamma-linolenic (11.66%) acids, respectively.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2020, 19, 2; 49-55
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Porównanie właściwości przeciwutleniających wybranych herbat
Antioxidant activity of some selected teas - a comparison
Autorzy:
Fik, M
Zawislak, A
Powiązania:
https://bibliotekanauki.pl/articles/827256.pdf
Data publikacji:
2004
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
marka Tetley
herbata
herbata czarna
ekstrakty herbaciane
marka Dilmah
marka Lipton
herbata zielona
1,1-difenylo-2-pikrylohydrazyl
przeciwutleniacze
aktywnosc przeciwutleniajaca
katechiny
Tetley brand
tea
black tea
tea extract
Dilmah brand
Lipton brand
green tea
1,1-diphenyl-2-picryhydrazyl
antioxidant
antioxidant activity
catechin
Opis:
Herbaty charakteryzują się odmiennym składem związków polifenolowych, co wpływa na zróżnicowanie ich właściwości przeciwutleniających. Dlatego celem pracy była analiza i porównanie aktywności przeciwutleniającej wybranych herbat, dostępnych w sprzedaży detalicznej. Aktywność przeciwutleniającą alkoholowych ekstraktów analizowanych produktów oznaczano spektrofotometrycznie na podstawie ich zdolności do eliminowania wolnych rodników DPPH (1,1-difenylo-2-pikrylohydrazyl). Stwierdzono, że badane herbaty charakteryzowały się na ogół dobrymi właściwościami przeciwutleniającymi, ale aktywność ich ekstraktów była bardziej zróżnicowana w grupie herbat fermentowanych niż niefermentowanych i półfermentowanych. W badaniach wykazano również, że istotny wpływ na właściwości przeciwutleniające herbat ma proces fermentacji. Największymi właściwościami przeciwutleniającymi spośród badanych produktów charakteryzowały się półfermentowane herbaty oolong i pu erh, których średnie aktywności wynosiły odpowiednio około 70% i 67%. Niefermentowane herbaty zielone i fermentowane czarne miały na ogół aktywności niższe, zawarte w przedziałach odpowiednio 53,7-61% i 39,6-68%, chociaż jedna z herbat czarnych (Yunnan Top) wykazywała aktywność 68%, a więc podobną jak herbaty półfermentowane. Analiza statystyczna potwierdziła, iż zdecydowana większość badanych produktów istotnie różni się (p≤0,05) zdolnością do redukcji rodników DPPH.
Teas are characterized by diverse compositions of polyphenolic compounds and owing to this fact their antioxidant properties are also different. Thus, the main objective of this paper was to analyse and compare antioxidant activity of some selected teas available on the local market. For the products investigated, the antioxidant activity of their alcoholic extracts was spectrophotometrically measured on the basis of their scavenging effects on the DPPH radicals (1,1-diphenyl-2-picrylhydrazyl). It was stated that the antioxidant activity of all teas investigated was generally good, however, the stronger differences were found in the group of fermented teas if compared with non-fermented or semi-fermented ones. Moreover, the investigation results proved that the fermentation process had a significant impact on the antioxidant activity of teas. Among all the products analyzed, the semi-fermented oolong and pu-erh teas showed the highest antioxidant activity and the mean values determined were about 70% and 67,3%, respectively. Except for the Yunnan Top (black) tea, the non-fermented (green) and fermented (black) teas generally showed a lower antioxidant activity within a range between 53.7% and 61%, and 39.6 - 68%, respectively. Although one of the black teas, the Yunnan Top, had 68% of the antioxidant activity, i.e. this value was similar to the corresponding value of the semi-fermented teas. On the basis of the statistical analysis , it was confirmed that the majority of products examined significantly (P≤0,05) differed in their scavenging effect on the DPPH radicals.
Źródło:
Żywność Nauka Technologia Jakość; 2004, 11, 3; 98-105
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Quince (Cydonia oblonga Mill.) as a useful source of antioxidants – antioxidant activity evaluation
Autorzy:
Muzykiewicz, A.
Zielonka-Brzezicka, J.
Klimowicz, A.
Powiązania:
https://bibliotekanauki.pl/articles/72682.pdf
Data publikacji:
2018
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Opis:
Introduction: Quince (Cydonia oblonga Mill.) is a plant of which both the fruits and the leaves are sources of compounds with antioxidant potential. Such activity could be helpful to prevent the development of socalled oxidative stress. Objective: The aim of the study was to evaluate the antioxidant properties of ethanolic, methanolic and acetonic extracts of mature and immature quince fruits, as well as leaves. Methods: The extracts were prepared using ultrasound-assisted extraction, for 15, 30 and 60 minutes. The antioxidant activity was assessed by DPPH, FRAP, ABTS and Folin-Ciocalteu (F-C) methods. Results: Antioxidant activity of all of the evaluated extracts were observed. The highest potential determined with each method was found for leaf extracts. Moreover, higher activity of unripe fruit extracts compared to ripe fruit was observed. Taking into account the applied extractants, the highest antioxidant capacity was found for methanolic extracts, extracted for 60 and 30 minutes. By contrast, the lowest potential was observed mainly for ethanolic extracts (extraction time 15 minutes). Conclusion: Quince extracts, particularly alcoholic extracts of leaves, seem to be a valuable source of antioxidants. Factors as extraction time, the type of solvent and degree of fruit maturity may influence the antioxidant activity of extracts.
Źródło:
Herba Polonica; 2018, 64, 4
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Identification of bioactive polyphenolic compounds and assessment of antioxidant activity of Origanum acutidens
Autorzy:
Aras, A.
Silinsin, M.
Bingol, M.N.
Bursal, E.
Powiązania:
https://bibliotekanauki.pl/articles/11874.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Źródło:
International Letters of Natural Sciences; 2017, 66
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles
Autorzy:
Bahgaat, Wafaa K.
Ibrahim, Gamil E.
Hussein, Ahmed M. S.
Powiązania:
https://bibliotekanauki.pl/articles/2057991.pdf
Data publikacji:
2022
Wydawca:
Politechnika Łódzka. Wydawnictwo Politechniki Łódzkiej
Tematy:
oggtt noodles
physicochemical properties
antioxidant
volatile compounds
makaron oggtt
właściwości fizykochemiczne
przeciwutleniacz
związki lotne
Opis:
The present investigation aimed to evaluate the effect of noodles supplementation with oggtt at (5,10,15 and 20%) on physicochemical properties, antioxidant activity as well as volatile compounds. The cooked noodles evaluation based on cooking quality like volume and cooking loss as well as colour changes. An increase in protein, fat and ash was observed with the increase of oggtt supplementation level in noodles. The whole wheat flour had the highest value of total phenolic (462.3 μg GAE g−1) compared to oggtt and all fortified noodles without cooking and after cooking. The fortification levels of 5 and 10% did not affect significantly on colour and overall acceptability of noodles. The panelists scores recommended the usage levels of 5 and 10% of oggtt noodles which did not changed significantly in comparison with control sample. The evaluation of oggtt incorporation in noodles volatile compounds performer using HS-GC/MS analysis. Thirty volatile compounds in cooked noodles after fortification with oggtt had identified. The main volatile compound herein was 2-pentyl furan, which represent 44.12, 20.14 and 18.75% in cooked control and fortified noodles with oggtt at 5 and 10% respectively.
Źródło:
Biotechnology and Food Science; 2022, 84, 1; 3--18
2084-0136
2299-6818
Pojawia się w:
Biotechnology and Food Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity and mechanism in flower of Hylocereus undatus (Haw.) Britt. et Rose
Autorzy:
Li, X.
Gao, Y.
Han, W.
Lin, J.
Hu, Q.
Chen, D.
Powiązania:
https://bibliotekanauki.pl/articles/19838.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Opis:
Hylocereus undatus flower is commonly used as food or for medicinal purposes in south China. To study its antioxidant activity and mechanism we used antioxidant and chemical assays to compare two commercial samples from different locations (Shenjing, Qixing). The difference in antioxidant levels corresponded with differences in chemical content (including total phenolics, total flavonoids, kaempferol and quercetin) between Shenjing and Qixing. The antioxidant ability of H. undatus flower seems attributable to total phenolics (mainly total flavonoids). Kaempferol is one of the main bioactive components. H. undatus flower exerts its antioxidant effects through metal chelation and radical scavenging via hydrogen atom (H•) and electron (e) donation.
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2013, 55, 1
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of antioxidant activity of extracts of hop leaves harvested in different years
Autorzy:
Muzykiewicz, Anna
Nowak, Anna
Zielonka-Brzezicka, Joanna
Florkowska, Katarzyna
Duchnik, Wiktoria
Klimowicz, Adam
Powiązania:
https://bibliotekanauki.pl/articles/2048759.pdf
Data publikacji:
2019
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
Humulus lupulus L.
DPPH
Folin-Ciocalteu method
FRAP
antioxidants
ultrasoundassisted extraction
metoda Folin-Ciocalteu
antyoksydanty
ekstrakcja wspomagana ultradźwiękami
Opis:
Introduction: Hop (Humulus lupulus L.) is a common plant in Europe, with many beneficial health effects. In addition to the use in brewing, hops are a valuable source of active substances used in conventional and folk medicine, such as humulones and lupulones, as well as antioxidants, including phenolic compounds. Objective: The aim of the study was to evaluate and compare the antioxidant activity of alcoholic extracts of fresh hop leaves collected in 2017 and 2018. Material and methods: The raw material consisting of fresh hop leaves was extracted using ultrasoundassisted extraction. Methyl, ethyl and isopropyl alcohol at three concentrations were used as extractants. The antioxidant activity of extracts was determined using DPPH and FRAP methods. Total phenolic content was evaluated using the Folin-Ciocalteu technique. Results: All the extracts showed antioxidant potential as well as the phenolic content. Regardless of the harvesting year and methods of evaluation, the highest antioxidant activity and the total polyphenol content were observed for extracts prepared in undiluted methanol, obtained during one hour lasting extraction. Conclusion: The results of the studies have suggested that hop leaves can be a potential source of healthpromoting antioxidants.
Źródło:
Herba Polonica; 2019, 65, 3; 1-9
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity responses under freezing stress in two potato cultivars with different sensibility
Autorzy:
Mora-Herrera, M.
Martinez-Gutierrez, R.
Lopez-Delgado, H.
Powiązania:
https://bibliotekanauki.pl/articles/79984.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
conference
cultivated plant
potato cultivar
antioxidant activity
freezing stress
abiotic stress
biotic stress
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2013, 94, 2
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The use of fruit extracts for production of apple chips with enhanced antioxidant activity
Autorzy:
Tarko, T.
Duda-Chodak, A.
Semik-Szczurak, D.
Powiązania:
https://bibliotekanauki.pl/articles/874949.pdf
Data publikacji:
2017
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
fruit extract
food production
apple chips
antioxidant activity
food supplementation
antioxidant compound
polyphenol
Opis:
Background. Style and pace of life make consumers more willing to reach for snack products. This group of processed food includes, among others, fruit chips. Due to the increasing incidence of diseases associated with the excessive exposure to free radicals foods enriched with antioxidant compounds, eg. polyphenols, can be introduced into the sale. Objective. The aim of the study was to use the fruit extracts for the production of apple chips with enhanced antioxidant activity. Material and methods. ‘Golden Delicious’ variety of apple fruit was used to produce chips. Apple chips were prepared by slicing, soaking in a sugar solution and pre-drying in a microwave oven. Chips were enriched with extracts prepared from fruits of chokeberry, five-flavor berry, Cornelian cherry, woodland hawthorn, goji berry, Japanese quince and cranberry microcarpa. For this purpose, pre-dried apple slices were soaked (5 min) in ethanolic extract of fruits and then dried to achieve a 5% moisture content. Chips were sensory evaluated and their antioxidant activity and total polyphenols content were determined. Results. All enriched apple chips were characterized by high antioxidant activity and a relatively high value of total polyphenols content. Chips soaked in extracts of five-flavor berry, cranberry and goji berry were characterized by the highest antioxidant potential. Samples obtained by using chokeberry and Cornelian cherry extracts showed the highest content of polyphenols. High sensory attractiveness of enriched chips was also showed. The chips with the addition of fiveflavor berry extract were exceptions. Their taste was not acceptable. Conclusions. Fruit extracts are a valuable material for chips enrichment. Taking into account all the analyzed differentiators, extracts of Japanese quince, goji berry and woodland hawthorn were found to be the best enriching additives. The chips soaked in extract of five-flavor berry, despite their high antioxidant activity, were disqualified due to very low score of sensory evaluation.
Wprowadzenie. Tempo oraz styl życia sprawiają, że konsumenci coraz chętniej spożywają produkty przekąskowe. Do wyrobów takich należą m.in. chipsy owocowe. Ze względu na rosnącą zachorowalność na choroby związane z nadmierną ekspozycją na wolne rodniki celowe wydaje się wprowadzanie do sprzedaży żywności wzbogaconej związkami przeciwutleniającymi, np. polifenolami. Cel. Celem badań było wykorzystanie ekstraktów owocowych do wytwarzania chipsów jabłkowych o podwyższonej aktywności przeciwutleniającej. Materiały i metody. Z jabłek odmiany Golden Delicious przygotowano chipsy jabłkowe poprzez pokrojenie na plastry, wysycenie w zalewie cukrowej i wstępne podsuszenie w piecu mikrofalowym. Chipsy jabłkowe wzbogacano ekstraktami etanolowymi z owoców aronii, pigwowca japońskiego, derenia jadalnego, żurawiny drobnoowocowej, głogu dwuszyjkowego, cytryńca chińskiego i kolcowoju chińskiego. W tym celu podsuszone plastry jabłek moczono (5 min) w ekstrakcie etanolowym z owoców. Następnie plastry dosuszono owiewowo do osiągnięcia 5% wilgotności. Uzyskane chipsy oceniano sensorycznie oraz oznaczano ich aktywność przeciwutleniającą i zawartość polifenoli ogółem. Wyniki. Wszystkie wzbogacone chipsy jabłkowe miały wyższą aktywność antyoksydacyjną i zawartość polifenoli ogółem niż próby kontrolne. Największym potencjałem antyoksydacyjnym charakteryzowały się chipsy z dodatkiem ekstraktu z cytryńca, żurawiny i goji. Najwyższą zawartością polifenoli odznaczały się chipsy z dodatkiem ekstraktu z aronii oraz derenia. Wykazano także wysoką atrakcyjność sensoryczną chipsów z dodatkami ekstraktów owocowych. Wyjątek stanowiły chipsy z dodatkiem cytryńca, których smak nie był akceptowany. Wnioski. Ekstrakty owocowe stanowią cenny surowiec wzbogacający chipsy owocowe. Wykazano, że najbardziej wartościowymi ekstraktami owocowymi wzbogacającymi chipsy jabłkowe, ze względu na wysoki potencjał antyoksydacyjny i wyniki oceny sensorycznej, były ekstrakty z owoców pigwowca, goi i głogu. Chipsy z dodatkiem ekstraktu z cytryńca, mimo wysokiej aktywności przeciwutleniającej, uzyskały niską ocenę sensoryczną.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2017, 68, 2
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of antioxidant activity of in vitro propagated medicinal Ceratophyllum demersum L. extracts
Autorzy:
Emsen, B.
Dogan, M.
Powiązania:
https://bibliotekanauki.pl/articles/11887732.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
plant cultivation
Ceratophyllaceae
hornwort
Ceratophyllum demersum
plant propagation
in vitro propagation
plant regeneration
plant extract
antioxidant activity
methanol extract
metal chelating
medicinal use
reducing power
Opis:
Ceratophyllum demersum L. is a medical plant of the family Ceratophyllaceae that has been traditionally used for the treatment of diseases such as ulcer, diarrhoea, wounds and fever since ancient times. This study presents antioxidant activities of water and methanol extracts of in vitro propagated C. demersum. Shoot tip explants of C. demersum for in vitro plant regeneration were cultured on liquid Murashige and Skoog (MS) medium containing 0.25–1.25 mg/L 6-Benzylaminopurine (BAP) and 0.10 mg/L Thidiazuron (TDZ) combinations for eight weeks. Maximum number of plantlets per explant (110.67) was obtained on MS medium supplemented with 0.75 mg/L BAP + 0.10 mg/L TDZ. In order to determine antioxidant activities of C. demersum, antioxidant contents (β-carotene, flavonoid, lycopene and total phenols), metal chelating and reducing power capacities of methanol and water extracts obtained from C. demersum were investigated. It was detected that water extract was more effective in all activities. Total phenols (76.55 μg/mg) in water extract were measured as the highest antioxidant component. Based on the water extracts data, as IC50 value for chelating on ferrous ions was 9.24 mg/mL, EC50 value for reducing power activity was 8.23 mg/mL. It was also determined that the metal chelating and reducing power activities of the both extracts are increased depending on the concentration. Therefore, all these data suggest that both tested extracts of in vitro propagated C. demersum would exert beneficial effects by virtue of their antioxidant properties and may be utilized as a promising source of therapeutics.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 1; 23-33
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Autorzy:
Costantini, Michela
Summo, Carmine
Centrone, Mariangela
Rybicka, Iga
D’Agostino, Mariagrazia
Annicchiarico, Paolo
Caponio, Francesco
Pavan, Stefano
Tamma, Grazia
Pasqualone, Antonella
Powiązania:
https://bibliotekanauki.pl/articles/1363264.pdf
Data publikacji:
2021-05-19
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
chickpeas
peas
phenolic extract
mineral composition
bioactive compounds
Opis:
Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds. In this paper, five pea (Pisum sativum L.) and twelve chickpea (Cicer arietinum L.) accessions, having different characteristics and geographical origin, were characterised in terms of antioxidant activity, as well as macro- and micro-nutrient composition. The antioxidant activity has been evaluated using both DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging capacity assays. Chickpea and pea accessions showed a different behaviour in the presence of these different radicals. Chickpea accessions were characterised by significantly higher DPPH• scavenging activity, while peas showed a significantly higher value of antioxidant activity evaluated using the ABTS assay. Pea accessions had the highest content of total phenolic compounds, Zn, and Cu. A positive correlation was found between some minerals, such as Zn, Cu and P, and the ABTS•+ scavenging activity. Black and brown chickpea accessions showed significantly higher contents of anthocyanins, Mn, Mg, and Ca, which were positively correlated with the antioxidant activity assessed with the DPPH assay. Despite the dataset investigated in our study included a limited number of accessions, it was possible to highlight the influence of the chemical composition on the antioxidant activity due to the high phenotypic diversity found between the accessions, emphasising the importance of selecting the antioxidant activity assay according to the matrix to be evaluated.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 177-185
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Optimization of acid assisted extraction process of foxtail millet polysaccharides and its antioxidant activity
Autorzy:
Shi, Y.
Zhu, A.
Shen, L.
Powiązania:
https://bibliotekanauki.pl/articles/2082902.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
foxtail millet
polysaccharides
acid extraction
response surface methodology
antioxidant activity
Opis:
Experiments concerning hydrochloric acid assisted extraction of polysaccharides from foxtail millet were carried out. Various combinations of extraction conditions of hydrochloric acid concentration, liquid-solid ratio, extraction time and extraction temperature were investigated using the Response Surface Methodology at three levels and four variables of Box-Behnken designs to obtain the maximum yield of polysaccharides. The experimental data were fitted to a quadratic equation using multiple regression analysis and analysed. The antioxidant activity of the obtained polysaccharides was also investigated in vitro. The optimal conditions were an acid concentration of 2.4 mol L-1, a liquid- solid ratio of 19.3:1 mL g-1, an extraction time of 1.2 h, and an extraction temperature 80.6°C. Under these conditions, the experimental yield was 52.13 mg g-1, which was in close agreement with the value of 52.37 mg g-1 predicted by the model. The mathematical model had a high correlation with experimental data (p<0.05). The polysaccharides of foxtail millet display a high radical scavenging capacity against superoxide and hydroxyl radicals.
Źródło:
International Agrophysics; 2020, 34, 2; 141-149
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Oznaczanie aktywności przeciwutleniającej metodami in-vitro
Determination of antioxidant activity with in-vitro methods
Autorzy:
Malinowski, Jacek
Drzeżdżon, Joanna
Chmurzyński, Lech
Jacewicz, Dagmara
Powiązania:
https://bibliotekanauki.pl/articles/972307.pdf
Data publikacji:
2019
Wydawca:
Polskie Towarzystwo Chemiczne
Tematy:
aktywność przeciwutleniająca
metoda in vitro
antioxidant activity
in vitro methods
Opis:
In - vitro methods of determination of the antioxidant activity of complex compounds are very interesting and not fully investigated areas of knowledge from the borderline of chemistry and biology. Methods used for determination of the activity of antioxidant complex compounds are modified due to the conditions of the experiments in which they should be carried out, e.g. reactions at physiological pH. Civilization diseases, stress related to the fast pace of life and increasing requirements of our lives cause the formation of free radicals in our body, i.e. particles characterized by a high reactivity. The methods of determination of the antioxidant activity of complexes discussed in this work apply tests carried out in laboratory conditions - in - vitro.
Źródło:
Wiadomości Chemiczne; 2019, 73, 9-10; 523-542
0043-5104
2300-0295
Pojawia się w:
Wiadomości Chemiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Aktywność przeciwutleniająca kwasów fenolowych jęczmienia jarego
Antioxidant activity of phenolic acids of spring barley
Autorzy:
Makarska, E.
Michalak, M.
Powiązania:
https://bibliotekanauki.pl/articles/11046084.pdf
Data publikacji:
2005
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
analiza ilosciowa
ekstrakty
jeczmien jary
jeczmien Rodos
ziarno
jeczmien Start
aktywnosc przeciwutleniajaca
jeczmien Rambo
identyfikacja
kwasy fenolowe
odmiany roslin
Źródło:
Annales Universitatis Mariae Curie-Skłodowska. Sectio E. Agricultura; 2005, 60; 263-269
0365-1118
Pojawia się w:
Annales Universitatis Mariae Curie-Skłodowska. Sectio E. Agricultura
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Hepatoprotective and antioxidant activity of Lannea coromandelica Linn. on thioacetamide induced hepatotoxicity in rats
Autorzy:
Srinivasa Rao, V.
Wilkin Einstein, J.
Das, K.
Powiązania:
https://bibliotekanauki.pl/articles/11218.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
hepatoprotective activity
antioxidant activity
biochemical parameter
Lannea coromandelica
thioacetamide
hepatotoxicity
rat
Opis:
Hepatoprotective and antioxidant activity of Lannea coromandelica bark extract (LCBE) was investigated on thioacetamide induced hepatotoxicity in rats. Hepatotoxicity was induced by thioacetamide (TAA) administration (100 mg/kg. s.c). LCBE at different doses (400 and 200 mg/kg) were administered orally to male wistar rats. Thioacetamide caused elevation of serum concentration of AST, ALT, ALP, serum bilirubin and also reduced serum concentration of total protein, albumin, sodium, potassium in animals as compared to control (p < 0.05) but LCBE treated rats showed maximum reduction of AST [(138±5.1) IU/L], ALT [(71 ±2.7) IU/L], ALP [(140 ±1.9) IU/L] with the high dose (400 mg/kg bw) of combined aqueous and alcoholic bark extract. Whereas, serum bilurubin, cholesterol, sugar and LDH content were varied with the treatments but showed higher with the only ethanolic extract at dose of 400 mg/kg. The IC50 value was observed as (83.28 ±2.12) μg/mL, for DPPH radical scavenging activity. Result concluded that ethanolic extract and combined aqueous and alcoholic bark extract of L. coromandelica showed a potential hepatoprotective and antioxidant activities might be due to the presence of phenolic groups, terpenoids and alkaloids.
Źródło:
International Letters of Natural Sciences; 2014, 03
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Oznaczanie aktywności przeciwutleniającej metodami in-vitro
Determination of antioxidant activity with in-vitro methods
Autorzy:
Malinowski, Jacek
Drzeżdżon, Joanna
Chmurzyński, Lech
Jacewicz, Dagmara
Powiązania:
https://bibliotekanauki.pl/articles/972311.pdf
Data publikacji:
2019
Wydawca:
Polskie Towarzystwo Chemiczne
Tematy:
aktywność przeciwutleniająca
metoda in vitro
antioxidant activity
in vitro methods
Opis:
In - vitro methods of determination of the antioxidant activity of complex compounds are very interesting and not fully investigated areas of knowledge from the borderline of chemistry and biology. Methods used for determination of the activity of antioxidant complex compounds are modified due to the conditions of the experiments in which they should be carried out, e.g. reactions at physiological pH. Civilization diseases, stress related to the fast pace of life and increasing requirements of our lives cause the formation of free radicals in our body, i.e. particles characterized by a high reactivity. The methods of determination of the antioxidant activity of complexes discussed in this work apply tests carried out in laboratory conditions - in - vitro.
Źródło:
Wiadomości Chemiczne; 2019, 73, 9-10; 523-542
0043-5104
2300-0295
Pojawia się w:
Wiadomości Chemiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity of extract of pea and its fractions of low molecular phenolics and tannins
Autorzy:
Amarowicz, Ryszard
Troszyńska, Agnieszka
Powiązania:
https://bibliotekanauki.pl/articles/2051047.pdf
Data publikacji:
2003
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
pea
antioxidant activity
antiradical properties
phenolics
tannins
Opis:
Phenolic compounds were extracted from pea (Pisum sativum) seeds using 80% aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I of low molecular phenolic compounds was eluted from the column by ethanol. Fraction II of tannins was obtained using water-acetone (1:1; v/v) as mobile phases. Phenolic compounds present in extract and its fractions showed antioxidant and antiradical properties investigated using a β-carotene-linoleate model system, Total Antioxidant Activity (TAA) method, DPPH radical scavenging activity and reducing power. The results of assays performed were the highest when tannins (fraction II) were tested. For example, TAA of tannin fraction was 2.48 µmol Trolox/mg, whereas the extract and fraction I showed only 0.30 and 0.22 µmol Trolox/mg, respectively. The content of total phenolics in fraction II was found the highest (113 mg/g). The content of tannins in this fraction determined using the vanillin method and expressed as absorbance units at 500 nm per 1 g was 368. The HPLC analysis of pea crude extract showed the presence of such phenolic compounds as vanillic, caffeic, p-coumaric, ferulic and sinapic acids (after basic hydrolysis), quercetin and kaempherol, procyanidin B2 and B3.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2003, 53, 1s; 10-15
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of extraction technique on yield and antioxidant activity of extracts from Moringa oleifera leaf
Autorzy:
Dzięcioł, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/778776.pdf
Data publikacji:
2020
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Moringa oleifera
extracts
antioxidant activity
DPPH radical scavenging method
total phenolic content.
Opis:
The article presents research on the exploring of extraction process of biologically active substances from the leaves of the Moringa oleifera tree using ethanol. Ethanolic extracts were obtained using three different techniques: maceration with shaking, ultrasound-assisted extraction and extraction in Soxhlet apparatus, in different time variants: 1, 2 and 4-hours. After solvent evaporating and drying, the yields of dry extracts obtained in particular processes were calculated. The antioxidant activity of extracts was analyzed spectrophotometrically using DPPH radical scavenging method, and total phenolic content (TPC) was determined by Folin-Ciocalteu method. By means of gas chromatography with mass selective detector (GC-MS), 11 biologically active compounds present in ethanolic extracts were identified, among which α-tocopherol had the greatest share. Based on the results, the influence of the extraction technique and time on the yield and antioxidant activity of M. oleifera leaf extracts were discussed.
Źródło:
Polish Journal of Chemical Technology; 2020, 22, 4; 31-35
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Biologically active compounds and antioxidant activity of borage (Borago officinalis L.) flowers and leaves
Autorzy:
Borowy, A.
Chwil, M.
Kapłan, M.
Powiązania:
https://bibliotekanauki.pl/articles/11543554.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
Recently the interest in borage as a vegetable and medicinal plant has increased, yet the knowledge about a content of biologically active compounds in borage grown in Poland remains very scanty. In the experiment carried out in the south-eastern part of the country, fresh borage flowers and leaves contained 0.02% and 0.12% of lipids with the highest level of palmitic acid, i.e. 44.5% and 33.4%, respectively. Flower lipids contained stearic, oleic, elaidic, linoleic, linolelaidic, arachidonic, myristic and lauric acid as well. Besides, leaf lipids were rich in α-linolenic acid (17.7%), less in palmitoleic acid with absence of arachidonic acid. Leaves were found to have 0.16% of essential oil, 1.0% of flavonoids, 9.2 mg vitamin C·100 g f.w.–1, 1.9 mg carotenoids·100 g f.w.–1, 0.77 mg chlorophyll a·1 g f.w.–1 and 0.22 mg chlorophyll b·1 g f.w.–1. Flowers contained more essential oil and vitamin C while less carotenoids, chlorophyll a and b and flavonoids. 45 components were found in the flower essential oil and among them 16 were identified with cumene (62.9%) as a major one. The content of other components was below 3%. As for the leaf essential oil, 18 compounds were detected, and 5 were identified with the highest level of cumene (58.5%) and hexenyl (13.3%). Generally, flowers had more polyphenols and their ferric reducing ability was higher than that of leaves. Besides, a content of remaining unreduced DPPH radical was higher in the flowers. Notably, the time necessary for 50% reduction of the initial concentration of DPPH radical was 2.5 times longer in flowers, whereas their antiradical efficiency 3 fold lower compared to leaves.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2017, 16, 5; 169-180
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Study of antioxidant activity of liposomal forms of quercetin and curcumin in ischemic heart disease
Autorzy:
Pylypenko, D.
Gorbach, T.
Krasnopolsky, Y.
Powiązania:
https://bibliotekanauki.pl/articles/2096332.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
curcumin
antioxidant
quercetin
liposomes
oxidative stress markers
Opis:
Quercetin and curcumin are plant polyphenolic antioxidants with proven pharmacological efficacy. Their use is, however, limited due to low bioavailability and oral administration route. The encapsulation of lipophilic compounds in liposomes enables to increase their bioavailability and to create an injectable form. The present study aimed to comparatively investigate the antioxidant activity of a complex liposomal preparation containing two lipophilic antioxidants (quercetin and curcumin) and their monopreparations in liposomal forms. This study was conducted on Wistar line rats with experimental model of ischemic heart disease. Oxidative stress markers such as total antioxidant activity, malondialdehyde, and peroxidized proteins were analyzed in blood serum and cardiac tissue. Ischemic heart disease is accompanied with lipid peroxidation and changes in the activity of the antioxidant system. The obtained results demonstrated the antioxidant activity of monopreparations of curcumin and quercetin and their complex in liposomal forms. Quercetin and curcumin showed different antioxidant activities in terms of oxidative stress markers. The complex of the two antioxidants showed the synergistic effect of their lipophilic compounds in liposomal forms, which led to the normalization of test parameters according to the level of the control sample.
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2020, 101, 4; 273-282
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Essential oil composition and antioxidant activity of Marrubium vulgare L. growing wild in Eastern Algeria
Autorzy:
Abadi, A.
Hassani, A.
Powiązania:
https://bibliotekanauki.pl/articles/412455.pdf
Data publikacji:
2013
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Marrubium vulgare
Lamiaceae
Essential oil composition
GC
GC-MS
antioxidant
Opis:
In previous work [1], the essential oil of the aerial parts of Marrubium vulgare L. obtained by hydrodistillation was analysed by gas chromatography coupled to mass spectrometry (GC-MS) in order to determine their chemical composition. Fifty (50) components in the oil of M. vulgare were identified. The results demonstrated that the major components of the essential oil were: 4,8,12,16-Tetramethyl heptadecan-4-olid (16.97 %), Germacrene D-4-ol (9.61 %), α- pinéne (9.37 %), Phytol (4.87 %), Dehydro-sabina ketone (4.12 %), Piperitone (3.27 %), δ-Cadinene (3.13 %), 1-Octen-3-ol (2.35 %) and Benzaldehyde (2.31 %). In this study, the antioxidant properties of essential oil were examined. The results showed that this oil can be considered an effective source of antioxidants of natural origin. This is the first report on chemical composition of M. vulgare essential oil cultivated in Algeria and the original study on the antioxidant activity of M. vulgare essential oil. The antioxidant activity was investigated with one method: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method.
Źródło:
International Letters of Chemistry, Physics and Astronomy; 2013, 9, 1; 17-24
2299-3843
Pojawia się w:
International Letters of Chemistry, Physics and Astronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of the content of phenolic acids and their antioxidant activity in winter cereal seeds
Autorzy:
Gałązka, A.
Gawryjołek, K.
Żuchowski, J.
Powiązania:
https://bibliotekanauki.pl/articles/963879.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
Grains of three cultivars of each cereal: winter wheat (Triticum aestivum L. – Tonacja, Bogatka, Satyna), winter rye (Secale cereae L. – Stanko, Dańkowskie Złote, Amilo) and winter barley (Hordeum sativum L. – Laverola, Mertada, Merk) were examined. In addition, phenolic acids were identified in these grains, and the content of the identified acids, i.e. ferulic, vanillic, p-coumaric, protocatechuic, p-hydroxybenzoic, syringic, sinapic and caffeic, was determined. The antioxidant properties of phenolic acids were examined using the free radical scavenging method against a stable 2.2-diphenyl-1-pikrylhydrazyl radical (DPPH). The antiradical efficiency of phenolic acids depended on the duration of a reaction and genotype-specific properties. The data showed that different winter cereal seed extracts were able to quench 15-47% of DPPH radical solution and to exhibit potent radical scavenging activity. Results of the determinations of the content of phenolic acids in grains of the cultivars correlated with the activity of their extracts. The tested cereal grains were characterized by different levels of the identified phenolic acids, depending on the generic and specific characteristics. Differences in the content of phenolic acids may be subject to genetic traits, environmental factors and different analytical procedures. Cereal kernels with a higher phenolic acid content also exhibited a higher antioxidant activity of extracts with these compounds. Kernels of winter barley cv. Metaxa with a higher content of phenolic acids were also characterized by higher antioxidant activity than those of cvs. Merle and Laverola. The lowest content of phenolic acids was observed in winter rye cv. Stanko. 5-day seedlings showed a statistically significant increase in phenolic acids (ferulic, p-coumaric, protocatechuic, p-syringic, sinapic and caffeic) and the high antioxidant activity. Winter cereal seed extracts were able to quench 15-47% of DPPH radical solution and exhibited potent radical scavenging activity.
Źródło:
Journal of Elementology; 2017, 22, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Structural aspects of the antioxidant activity of lutein in a model of photoreceptor membranes
Autorzy:
Wisniewska-Becker, Anna
Nawrocki, Grzegorz
Duda, Mariusz
Subczynski, Witold
Powiązania:
https://bibliotekanauki.pl/articles/1039793.pdf
Data publikacji:
2012
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
macular xanthophylls
singlet oxygen
lutein
antioxidants
lipid domains
AMD
Opis:
It was shown that in membranes containing raft domains, the macular xanthophylls lutein and zeaxanthin are not distributed uniformly, but are excluded from saturated raft domains and about ten times more concentrated in unsaturated bulk lipids. The selective accumulation of lutein and zeaxanthin in direct proximity to unsaturated lipids, which are especially susceptible to lipid peroxidation, could be very important as far as their antioxidant activity is concerned. Therefore, the protective role of lutein against lipid peroxidation was investigated in membranes made of raft-forming mixtures and in models of photoreceptor outer segment membranes and compared with their antioxidant activity in homogeneous membranes composed of unsaturated lipids. Lipid peroxidation was induced by photosensitized reactions using rose Bengal and monitored by an MDA-TBA test, an iodometric assay, and oxygen consumption (using EPR spectroscopy and the mHCTPO spin label as an oxygen probe). The results show that lutein protects unsaturated lipids more effectively in membranes made of raft-forming mixtures than in homogeneous membranes. This suggests that the selective accumulation of macular xanthophylls in the most vulnerable regions of photoreceptor membranes may play an important role in enhancing their antioxidant properties and ability to prevent age-related macular diseases (such as age-related macular degeneration (AMD)).
Źródło:
Acta Biochimica Polonica; 2012, 59, 1; 119-124
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials
Autorzy:
Kozłowska, Mariola
Ścibisz, Iwona
Przybył, Jarosław
Ziarno, Małgorzata
Żbikowska, Anna
Majewska, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/1363258.pdf
Data publikacji:
2021
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
coriander
lovage
tarragon
Indian borage
total phenolics
phenolic acids
flavonoids
Opis:
Total phenolic content (TPC) and phenolic profiles of extracts of the aerial parts of coriander (Coriandrum sativum L.), lovage (Levisticum officinale Koch.), and tarragon (Artemisia dracunculus L.), and leaves of Indian borage (Plectranthus amboinicus) have been investigated. The extracts were prepared using 70% (v/v) ethanol and fresh or air-dried herbal material. Besides phenolic composition, DPPH• and ABTS•+ scavenging activity, and ferric-reducing antioxidant power (FRAP) were determined. The extracts from dried herbal materials exhibited higher TPC and more potent antioxidant activity than those from fresh counterparts. The highest TPC (146.77 g GAE/kg extract) and antioxidant activity (0.491, 0.643, and 0.396 mol TE/kg extract in DPPH, ABTS, and FRAP assays, respectively) were detected for the extract from dried leaves of Indian borage, while the lowest values were determined for the extract from fresh aerial parts of coriander. Five phenolic acids (rosmarinic, chlorogenic, caffeic, ferulic, and neochlorogenic acids) and four flavonoids ((+)-catechin, rutin, hyperoside, and astragalin) were identified in the samples. Only caffeic acid was present in all extracts. Its content in the extracts of dried tarragon and Indian borage was lower than in those of the fresh material. A significant correlation was found between antioxidant activity and the content of phenolic acids. Rutin was found to be the major flavonoid in most extracts. Based on the present study results, the possibility of using the extracts obtained from both fresh and air-dried herbs as potential components for functional food formulation can be considered in the future.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 269-278
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Właściwości przeciwutleniające kwasu kawowego i jego pochodnych
Antioxidant activity of caffeic acid and its derivatives
Autorzy:
Kolodziejczyk-Czepas, J.
Szejk, M.
Pawlak, A.
Zbikowska, H.M.
Powiązania:
https://bibliotekanauki.pl/articles/827145.pdf
Data publikacji:
2015
Wydawca:
Polskie Towarzystwo Technologów Żywności
Opis:
Kwas kawowy jest przedstawicielem kwasów hydroksycynamonowych, stanowiących podgrupę kwasów fenolowych. Syntetyzowany jest przez rośliny jako wtórny metabolit i występuje w postaci pochodnych, takich jak: glikozydy, amidy i estry. Najliczniejszą i najlepiej poznaną grupą pochodnych kwasu kawowego są estry utworzone z kwasem chinowym (kwas chlorogenowy), α-hydroksydihydrokawowym (kwas rozmarynowy) i winowym (kwas kawoilowinowy) oraz ester fenetylowy kwasu kawowego (CAPE). Związki te występują w wielu owocach i warzywach, stąd są naturalnymi składnikami diety. Kwas kawowy oraz jego naturalne pochodne i syntetyczne analogi są silnymi przeciwutleniaczami, które już w niewielkich stężeniach chronią komórki przed stresem oksydacyjnym. W wielu układach doświadczalnych wykazano, że kwas kawowy i jego pochodne skutecznie usuwają reaktywne formy tlenu (RFT) i syntetyczne rodniki, chelatują jony metali oraz wpływają na zahamowanie peroksydacji lipidów. Na szczególną uwagę zasługuje CAPE, wykazujący najsilniejszą aktywność przeciwutleniającą.
Caffeic acid is one of the hydroxycinnamic acids, a subgroup of natural phenolic acids. It is synthesized by plants as a secondary metabolite and it naturally occurs in the form of derivatives, such as glycosides, amides, and esters. The largest and best-characterized group of caffeic acid derivatives are its esters formed with chinic (chlorogenic), α-hydroxydihydrocaffeic (rosmarinic), and tartaric (caffeoyltartaric) acids as well as caffeic acid phenethyl ester (CAPE). Those compounds are present in a variety of fruits and vegetables, thus, they are natural components of the diet. Caffeic acid, its natural derivatives, and synthetic analogues are potent antioxidants, which, even in low concentrations, protect cells from oxidativem stress. It was proved in many experimental systems that the caffeic acid and its derivatives effectively scavenge reactive oxygen species (ROS), chelate metal ions, and have an inhibiting effect on lipid peroxidation. CAPE deserves particular attention since it shows the strongest antioxidant activity.
Źródło:
Żywność Nauka Technologia Jakość; 2015, 22, 3
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Aktywnosc przeciwutleniajaca handlowych preparatow bialek serwatkowych
Antioxidant activity of commercial preparations of whey proteins
Autorzy:
Worobiej, E
Wujkowska, A
Druzynska, B
Wolosiak, R
Powiązania:
https://bibliotekanauki.pl/articles/826640.pdf
Data publikacji:
2008
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
bialka serwatkowe
preparaty bialkowe
przeciwutleniacze
aktywnosc przeciwutleniajaca
zawartosc bialka
zawartosc laktozy
laktoza
preparat WPI 95
preparat WPC 60
preparat WPC 80
Opis:
W pracy badano właściwości przeciwutleniające handlowych preparatów białek serwatkowych różniących się zawartością białka i laktozy. Aktywność przeciwutleniającą preparatów określano wobec kationorodników ABTS•+ i nadtlenków w emulsji kwasu linolowego. Oznaczenia przeprowadzone w celu scharakteryzowania białek preparatów serwatkowych wykazały, że preparat WPI 95 cechował się zarówno największą powierzchniową hydrofobowość aromatyczną, jak i największą zawartością dostępnych grup tiolowych i lizyny. Wszystkie preparaty charakteryzowały się dobrą aktywnością przeciwrodnikową wobec syntetycznych kationorodników ABTS•+. Najskuteczniejszą dezaktywację rodników ABTS•+ wykazały preparaty WPC 60 i WPC 80 (ok. 76 %), a najmniejszą preparat WPI 95 (ok. 65 %). Spośród badanych preparatów największą aktywność przeciwutleniającą wobec emulsji kwasu linolowego stwierdzono w przypadku WPC 34 i WPC 60, w których oprócz białek występuje w znacznych ilościach laktoza. Może to świadczyć o interakcji tych składników i ich wzmożonym wpływie na aktywność przeciwutleniającą.
In the study, the antioxidant properties were investigated of commercial preparations of whey proteins that varied in the contents of protein and lactose. Antioxidant activity of those preparations was determined towards the ABTS radical cations and the peroxides in the linoleic acid emulsion. The determinations performed to characterize the proteins contained in the commercial preparations of whey proteins proved that the WPI 95 preparation was characterized by both the highest aromatic surface hydrophobicity and the highest contents of available groups of thiol and of lysine. All the preparations exhibited a high antiradical activity towards ABTS. The WPC 60 and WPC 80 preparations showed the most effective deactivation of the ABTS radicals (approx. 76 %), whereas the lowest – the WPI 95 preparation (approx. 65 %). Among the preparations investigated, the highest antioxidant activity towards the linoleic acid emulsion was found in the case of WPC 34 and WPC 60, in which, except for proteins, the lactose was present in high amounts. This may suggest the interaction of those components and their increased impact on antioxidant activity.
Źródło:
Żywność Nauka Technologia Jakość; 2008, 15, 4; 35-42
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Autorzy:
Starowicz, Małgorzata
Achrem–Achremowicz, Bohdan
Piskuła, Mariusz K.
Zieliński, Henryk
Powiązania:
https://bibliotekanauki.pl/articles/1363301.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
apples
bioactive compounds
phenolic compounds
functional properties
geographic origin
cultivars
production influence
Opis:
This review summarises the research on phenolic compounds in apples in relation to their geographical origin, cultivars, technological processes, and human health effects due to their antioxidant activity and bioavailability. Apples are popular among consumers and are known as a rich source of vitamins, minerals, and biologically active compounds. In this review article, we have focused on their phenolic compounds. Some epidemiological studies have confirmed the protective effects of apples against chronic diseases, which can be linked to the high content of phenolics in plant tissues and their bioavailability. However, according to the available literature, the geographical origin and variety of apples influence the content of these bioactive compounds and are highly related to their antioxidant activity fluctuation. The gathered studies have confirmed that the choice of polyphenol-rich raw material as well as proper processing are important to achieve high-quality fruit-based products with a high content of antioxidants after a few stages of production. It was proven that the processing of apples could significantly modify the content of phenolics in the finished products, including juices, concentrates, vinegars, and ciders. For instance, the use of high pressure or vacuum has been proposed as a highly potent solution in inhibiting flavonoid degradation during intensive processing. Moreover, several methods have been screened to monitor the phenolic content and antioxidant activity of apple samples, based on spectrophotometry, HPLC, LC-MS, and LC-MS/MS techniques for chemical compound separation and identification. The main assumptions of these techniques and results obtained are described in this review.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 321-336
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of the content of phenolic acids and their antioxidant activity in winter cereal seeds
Autorzy:
Gałązka, A.
Gawryjołek, K.
Żuchowski, J.
Powiązania:
https://bibliotekanauki.pl/articles/1190184.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
antioxidant activity
DPPH·
early stage germination
phenolic acids
winter barley
winter rye
winter wheat
Opis:
Grains of three cultivars of each cereal: winter wheat (Triticum aestivum L. – Tonacja, Bogatka, Satyna), winter rye (Secale cereae L. – Stanko, Dańkowskie Złote, Amilo) and winter barley (Hordeum sativum L. – Laverola, Mertada, Merk) were examined. In addition, phenolic acids were identified in these grains, and the content of the identified acids, i.e. ferulic, vanillic, p-coumaric, protocatechuic, p-hydroxybenzoic, syringic, sinapic and caffeic, was determined. The antioxidant properties of phenolic acids were examined using the free radical scavenging method against a stable 2.2-diphenyl-1-pikrylhydrazyl radical (DPPH). The antiradical efficiency of phenolic acids depended on the duration of a reaction and genotype-specific properties. The data showed that different winter cereal seed extracts were able to quench 15-47% of DPPH radical solution and to exhibit potent radical scavenging activity. Results of the determinations of the content of phenolic acids in grains of the cultivars correlated with the activity of their extracts. The tested cereal grains were characterized by different levels of the identified phenolic acids, depending on the generic and specific characteristics. Differences in the content of phenolic acids may be subject to genetic traits, environmental factors and different analytical procedures. Cereal kernels with a higher phenolic acid content also exhibited a higher antioxidant activity of extracts with these compounds. Kernels of winter barley cv. Metaxa with a higher content of phenolic acids were also characterized by higher antioxidant activity than those of cvs. Merle and Laverola. The lowest content of phenolic acids was observed in winter rye cv. Stanko. 5-day seedlings showed a statistically significant increase in phenolic acids (ferulic, p-coumaric, protocatechuic, p-syringic, sinapic and caffeic) and the high antioxidant activity. Winter cereal seed extracts were able to quench 15-47% of DPPH radical solution and exhibited potent radical scavenging activity.
Źródło:
Journal of Elementology; 2017, 22, 2; 593-605
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Chemical composition of essential oil and antioxidant activity of Postia puberula, an endemic species from Iran
Autorzy:
Hemmati Hassan Gavyar, P.
Amiri, H.
Powiązania:
https://bibliotekanauki.pl/articles/12614017.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
Iran
endemic species
Postia puberula
chemical composition
essential oil
antioxidant activity
Opis:
Essential oils from the leaves, stems and flowers of Postia puberula at the flowering stage were analyzed using GC and GC/MS. The results showed that leaves are abundant of cis-3-hexenyl benzoate (10.75%), benzyl benzoate (8.16%) and caryophyllene oxide (8.12%). The main compounds of stems were benzyl benzoate (21.92%), E-nuciferol (11.58%) and dibutyl phthalate (7.08%), while major components of flowers were benzyl benzoate (9.99%), caryophyllene oxide (8.14%) and E-nuciferol (8.13%). The antioxidant activities of methanol extract were evaluated by DPPH and β-carotene/linoleic acid assays. The results showed that in both methods, leaves had stronger antioxidant activity than other organs.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2019, 18, 1; 119-128
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of antioxidant activity of medicinal plants containing polyphenol compounds. Comparison of two extraction systems
Autorzy:
Kratchanova, Maria
Denev, Petko
Ciz, Milan
Lojek, Antonin
Mihailov, Atanas
Powiązania:
https://bibliotekanauki.pl/articles/1040408.pdf
Data publikacji:
2010
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
ORAC
medicinal plants
polyphenols
Opis:
This study investigates the influence of extraction system on the extractability of polyphenol compounds and antioxidant activity of various medicinal plants. Oxygen radical absorbance capacity (ORAC) and total polyphenol content of 25 Bulgarian medicinal plants subjected to water or 80 % acetone extractions were investigated and compared. The type of extragent significantly influenced the efficiency of the polyphenol extraction and the antioxidant activity. In all cases ORAC results and total polyphenol content were higher for acetone extraction than for water extraction. The acetone extract of peppermint had the highest ORAC value - 2917 µmol Trolox equivalent (TE)/g dry weight (DW) and polyphenol content - 20216 mg/100 g DW. For water extraction thyme exhibited the highest ORAC antioxidant activity - 1434 µmol TE/g DW. There was a significant linear correlation between the concentration of total polyphenols and ORAC in the investigated medicinal plants. It can be concluded that the solvent used affects significantly the polyphenol content and the antioxidant activity of the extract and therefore it is recommended to use more than one extraction system for better assessment of the antioxidant activity of natural products. Several of the investigated herbs contain substantial amounts of free radical scavengers and can serve as a potential source of natural antioxidants for medicinal and commercial uses.
Źródło:
Acta Biochimica Polonica; 2010, 57, 2; 229-234
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of mycorrhization and variety on the chemical composition and antioxidant activity of sea buckthorn berries
Autorzy:
Jaroszewska, A.
Biel, W.
Telesinski, A.
Powiązania:
https://bibliotekanauki.pl/articles/13664.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Źródło:
Journal of Elementology; 2018, 23, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity and cytotoxic effect of Chilean Buddleja globosa (matico) and Ribes magellanicum (zarzaparrilla) flower extracts
Autorzy:
Zamorano-Aguilar, P.
Morales, M.
Rivillas, Y.
López, J.
Rojano, B.A.
Powiązania:
https://bibliotekanauki.pl/articles/12989165.pdf
Data publikacji:
2020
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2020, 19, 6; 59-70
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Content of carotenoids in roots of seventeen cultivars of Daucus carota L.
Autorzy:
Mech-Nowak, Aleksandra
Świderski, Adam
Kruczek, Michał
Łuczak, Irena
Kostecka-Gugała, Anna
Powiązania:
https://bibliotekanauki.pl/articles/1039802.pdf
Data publikacji:
2012
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
carotenoid
carrot
antioxidant activity
Opis:
The aim of this study was to compare the content of carotenoids in seventeen cultivars of carrots grown in Poland. Conventional orange cultivars with rarely grown were compared: white, yellow and purple with yellow core cultivars. To determine the content of carotenoids, extracts from lyophilized carrot roots were prepared and analyzed by spectrophotometric as well as HPLC methods with DAD detector. The highest content of carotenoids was found in cultivars: 'Korund F1' (48 mg/100g of fresh weight) and 'Salsa F1' (36 mg/100g of fresh weight). The antioxidant properties of selected cultivars were compared using the DPPH method.
Źródło:
Acta Biochimica Polonica; 2012, 59, 1; 139-141
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
TYROSINASE INHIBITORY AND ANTIOXIDANT ACTIVITY OF WILD ROSA CANINA L. AND SORBUS AUCUPARIA L. FRUIT EXTRACTS
Autorzy:
Stanković, Milica I.
Savić, Vesna L.
Živković, Jelena V.
Stanojević, Ljiljana P.
Tadić, Vanja M.
Arsić, Ivana A.
Powiązania:
https://bibliotekanauki.pl/articles/895312.pdf
Data publikacji:
2019-06-28
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
antioxidants
polyphenols
Rosa canina L
Sorbus aucuparia L
anti-tyrosinase
Opis:
In the present work, fruits from two plant species, Rosa canina L. and Sorbus aucuparia L., popular in traditional folk medicine in Serbia, were studied. The aim was to examine and compare the efficiency of the ultrasonic extraction with different solvents regarding physicochemical properties, polyphenolic profile of extracts, as well as their tyrosinase inhibitory and antioxidant activity. The polyphenols evaluation indicated that water was the best solvent for a thorough extraction of bioactive compounds from the R. canina fruits, while propylene glycol-water (45:55, v/v) was the most efficient regarding S. aucuparia fruits, followed by ethanol-water (7:3, v/v). Only flavonoids were more abundant in S. aucuparia fruit extracts. R. canina water extracts showed a higher antioxidant activity, using several in vitro tests with different working principles. However, S. aucuparia ultrasonic extracts with propylene glycol-water (45:55, v/v) demonstrated a higher potential concerning tyrosinase inhibitory and chelating activity. Therefore, these ultrasonic extracts, being great sources of natural anti-tyrosinase inhibitors and antioxidants, can be considered as promising candidates suitable for pharmaceutical application, as great sources of natural anti-tyrosinase inhibitors and antioxidants.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2019, 76, 3; 523-533
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion
Autorzy:
Devecchi, Andrea
Demasi, Sonia
Saba, Francesca
Rosato, Rosalba
Gambino, Roberto
Ponzo, Valentina
de Francesco, Antonella
Massarenti, Paola
Bo, Simona
Scariot, Valentina
Powiązania:
https://bibliotekanauki.pl/articles/2015515.pdf
Data publikacji:
2021-12-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
anthocyanins
bioactive compounds
edible flowers
human study
polyphenols
Opis:
Petals of edible flowers (EF) are rich in biologically active compounds with many proven benefits for human health. However, studies on the effects of EF in humans after consumption are lacking. This pilot explorative study evaluated the changes in urinary phenolic excretion in healthy volunteers to whom different doses of phenolics from edible roses (Gourmet Roses™) have been added to a meal. Rose petals were picked fresh once a week for three weeks, showing significantly increasing values of total phenolic content, total anthocyanin content, and antioxidant activity (measured as ferric reducing antioxidant power (FRAP) and as DPPH• and ABTS•+ scavenging activities) from the first to the third week. After the meal, direct associations between urinary phenolics and both the EF phenolic content and the antioxidant activity were found in a multiple regression model. These new insights on EF consumption, to be confirmed by larger trials, suggest that the urinary phenolic excretion of healthy volunteers increases with increasing rose phenolic content.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 4; 383-392
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of the Yerba mate (Ilex paraguariensis) brewing method on the content of selected elements and antioxidant potential of infusions
Autorzy:
Janda, Katarzyna
Jakubczyk, Karolina
Łukomska, Agnieszka
Baranowska-Bosiacka, Irena
Rębacz-Maron, Ewa
Dec, Karolina
Kochman, Joanna
Gutowska, Izabela
Powiązania:
https://bibliotekanauki.pl/articles/779918.pdf
Data publikacji:
2020
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Yerba
antioxidant activity
infusions
minerals
Opis:
Yerba mate is a source of biologically active substances. The aim was to determine whether the place of origin of Yerba and the brewing method have any influence on the levels of Ca, Mg and Fe and antioxidant activity of infusions. Samples were steeped in cold water (25o C) and hot water (three consecutive infusions with 85o C water). Infusions had a high antioxidant activity and high Mg level. The levels of elements and the antioxidant activity were influenced by the brewing method. There were no significant differences in the examined parameters depending on the country of origin. The results on the levels of elements and the antioxidant activity indicate that the most efficient brewing method was infusion in hot water. The highest levels of elements were found in first infusions, with the highest antioxidant activity in the third infusions.
Źródło:
Polish Journal of Chemical Technology; 2020, 22, 1; 54-60
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The application of modified layered double hydroxides in selective catalytic reduction of nitrogen oxides by ammonia (NH3-SCR)
Autorzy:
Szymaszek, Agnieszka
Motak, Monika
Samojeden, Bogdan
Powiązania:
https://bibliotekanauki.pl/articles/778916.pdf
Data publikacji:
2020
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Yerba
antioxidant activity
infusions
minerals
Opis:
Selective catalytic reduction with ammonia (NH3-SCR) is very efficient DeNOx technique. According to some problems with the commercial catalyst, novel one should be prepared. Hydrotalcites are potential precursors of the new catalysts of NH3-SCR. In this paper, several attempts to apply these materials in NH3-SCR are presented.
Źródło:
Polish Journal of Chemical Technology; 2020, 22, 1; 61-67
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Callus cultures of Harpagophytum procumbens (Burch.) DC. ex Meisn. – production of secondary metabolites and antioxidant activity
Autorzy:
Grabkowska, R.
Matkowski, A.
Grzegorczyk-Karolak, I.
Wysokinska, H.
Powiązania:
https://bibliotekanauki.pl/articles/951258.pdf
Data publikacji:
2015
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
conference
callus culture
Harpagophytum procumbens
antioxidant activity
secondary metabolite
root tuber
analgesic effect
antiinflammatory effect
rheumatic disease
osteoarthritis
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2015, 96, 1
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Chemical composition and antioxidant activity of extracts from Moroccan fresh fava beans pods (Vicia Faba L.).
Autorzy:
Kalili, A.
Ouafi, R.E.
Aboukhalaf, A.
Naciri, K.
Tbatou, M.
Essaih, S.
Belahyan, A.
Belahsen, R.
Powiązania:
https://bibliotekanauki.pl/articles/2082861.pdf
Data publikacji:
2021
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
Vicia faba
chemical composition
antioxidant activity
total phenolics
flavonoids
mineral analysis
Opis:
Background. In Morocco, fava beans are widely used as a main meal or as an ingredient in various traditional recipes, in the form of fresh ripe seeds or dry seeds. In the past, the tender skin of bean pods was also used in certain specific dishes, thus diversifying the diet. However, the peels of the tender bean pods are currently less or not used and considered waste. In Moroccan, fava bean pods peels, traditionally used in food in the past, are today considered as waste. The valorization of fresh fava bean pods could revitalize the use of the specific dishes and diversify the diet. For this reason, the research aimed to assess the nutritional values and biological compounds of the whole fresh fava bean pods (Vicia faba L.). Objective. Evaluate the content of nutrients, total phenolic, flavonoids and tannin contents and antioxidant activity in different extracts of the tender pods of the fava bean (Vicia faba L.). Material and methods. The proximate composition and minerals were determined using AOAC methods. The total phenolic compounds by the Folin-Ciocalteu reagent, the total flavonoids were analyzed using aluminum chloride colorimetric method, the tannins by method of vanillin in an acidic medium and the antioxidant activity was evaluated by DPPH method. Results. The results show that the fresh fava bean pods have a moisture content of 87.31 ± 0.25%, ash 4.67 ± 1.03, and protein 29.11 ± 3.20 g/100 g. The legume samples also contain potassium (1946.8±4.61), phosphorus (483.8 ± 3.14), and calcium (399.6 ±2.25) mg/100 g of dry matter representing at last 40-50% of the RDI. The content of the different extracts of (Vicia faba L) varied from 49.5 to 594.4 mg GAE/ g for the total phenols, from 0.7 mg to 3.4 mg QE/g for flavonoids, and from 4.9 mg to 73.91 mg TAE/g dry weight for tannins. The evaluation of the antioxidant activity in the various extracts revealed a better activity in the methanolic extract (IC50=491.2 μg/mL) compared to others extracts: the MeOH/water extract (IC50=606.61 μg/mL), DCM/ MeOH extract (IC50 = 642.67 μg/mL) and DCM extract below of 50%. Conclusions. This study shows that fava bean pods, traditionally used in food, are rich in macro and micronutrients and bioactive substances, which demonstrates their potential contribution to human food and nutritional security.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2022, 73, 1; 79-86
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Aktywność antyutleniająca wodnych roztworów kwercetyny zawierających beta-cyklodekstrynę
Antioxidant activity of quercetin water solutions containing beta-cyclodextrin
Autorzy:
Lukasiewicz, M.
Kowalski, S.
Kulig, M.
Gambus, H.
Achremowicz, B.
Powiązania:
https://bibliotekanauki.pl/articles/35038.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
kwercetyna
roztwory wodne
przeciwutleniacze
aktywnosc przeciwutleniajaca
cyklodekstryny
beta-cyklodekstryna
rozpuszczalnosc
quercetin
aqueous solution
antioxidant
antioxidant activity
cyclodextrin
beta-cyclodextrin
solubility
Opis:
W pracy przedstawiono wyniki badań nad właściwościami trójskładnikowych układów, kwercetyna/-cyklodektryna/woda. Stwierdzono zwiększenie rozpuszczalności kwercetyny w wodzie na drodze kompleksowania tego związku przez cyklodesktrynę. Określono zdolność zmiatania wolnych rodników przez otrzymane układy oraz podstawowe parametry opisujące proces kompleksowania. Po raz pierwszy zastosowano modele Apelblata i Buchowskiego-Ksiazczaka do modelowania procesu zwiększenia rozpuszczalności kwercetyny na drodze kompleksowania. W pracy przeprowadzono także badania nad dynamiką procesu kompleksowania. Stwierdzono, że kwercetyna tworzy z -cyklodektryną kompleksy o stechiometrii 1:1. Powstanie kompleksu zwiększa rozpuszczalność kwercetyny w wodzie, jednak nie wiąże się to bezpośrednio ze wzrostem właściwości antyutleniających otrzymanych roztworów. Fakt ten jest najprawdopodobniej konsekwencją ograniczenia dostępności niektórych grup funkcyjnych kwercetyny na drodze maskowania wewnątrz cząsteczki cyklodekstryny.
The paper presents the results of research on the properties of ternary systems, quercetin/-cyclodextrin/water. There was observed an increase in water solubility of quercetin by means of complexation with cyclodextrin. It was shown that the systems derived have a high ability to scavenge free radicals, and some basic parameters describing the complexation process were determined. For the first time, Apelblat and Buchowski-Ksiazczak solubility models were used to describe the process of increasing the solubility of quercetin by complexation. The paper presents also a study on the dynamics of the complexation process. It was found that quercetin forms 1:1 stoichiometry complexes with -cyclodextrin. Formation of the complex increases the solubility of quercetin in water, but that does not relate directly to an increase in antioxidant properties of the solutions obtained. This fact is probably the consequence of limiting the availability of certain functional groups of quercetin by masking them inside of the cyclodextrin molecule.
Źródło:
Acta Agrophysica; 2013, 20, 3
1234-4125
Pojawia się w:
Acta Agrophysica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of apple and rosehip pomaces on colour, total phenolics and antioxidant activity of corn extruded snacks
Autorzy:
Drożdż, W.
Tomaszewska-Ciosk, E.
Zdybel, E.
Boruczkowska, H.
Boruczkowski, T.
Regiec, P.
Powiązania:
https://bibliotekanauki.pl/articles/778687.pdf
Data publikacji:
2014
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
apple pomace
rosehip pomace
extrusion
polyphenols
antioxidant activity
Opis:
Extrusion cooking technology was applied for obtaining corn extrudates fortifi ed with various level (10–20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn – pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features – shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
Źródło:
Polish Journal of Chemical Technology; 2014, 16, 3; 7-11
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Organic acids, sugars, phenolic compounds and antioxidant activity of Malus floribunda coccinella fruit, peel and flesh
Autorzy:
Coklar, H.
Akbulut, M.
Alhassan, I.
Kirpitci, Ş.
Korkmaz, E.
Powiązania:
https://bibliotekanauki.pl/articles/12203559.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
Malus floribunda coccinella is a landscape tree that is generally planted for its pinky flowers and small reddish fruits. The red-fleshed fruits, called crab apples, are rich in anthocyanins and are assumed as an environmental pollution material during the fruit bearing season. The aims of this research were to determine the organic acids, sugars, sugar:acid ratio, color, phenolic compounds and antioxidant activity of the fruit and also to identify the phenolic compounds, monomeric anthocyanins content and antioxidant activities in the peel, flesh and whole fruit. Malic acid (25.394 g kg–1 FW) was the main organic acid of the fruit. In fruits, amounts of sucrose, glucose and fructose were found to be 0.497, 0.504 and 4.334 g 100 g–1 FW, respectively. Highest total phenolic concentration and antioxidant activity values were observed in the peel among the fractions, while protocatechuic and cinnamic acids, rutin, isorhamnetin-3-glucoside, quercetin, procyanidin B1, (+)-catechin and cyanidin-3-galactoside were predominant phenolics of the peel. Highest amounts of chlorogenic acid and (-)-epicatechin were determined in the flesh. Cyanidin-3-galactoside concentration in the flesh was approximately half the amount of that in the peel.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 5; 47-59
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of the solvent on the extraction of polyphenols from distillery stillage and on their antioxidant activity
Autorzy:
Mikucka, Wioleta
Zielińska, Magdalena
Powiązania:
https://bibliotekanauki.pl/articles/1830630.pdf
Data publikacji:
2021-09-29
Wydawca:
Uniwersytet Łódzki. Wydawnictwo Uniwersytetu Łódzkiego
Tematy:
DPPH assay
Folin-Ciocalteu
phenolic content
methanolic extract
ethanolic extract
Opis:
The increase in the costs of storage and disposal of post-production residues has resulted in the search for new directions for their recycling, which is closely related to the necessity of protecting the natural environment and promoting a circular economy. Moreover, the apparent interest shown by the food market in raw materials with high antioxidant activity implies an increasing use of by-products. The objective of the study was to determine the effect of the type and concentration of the solvent on the efficiency of extracting polyphenols from distillery stillage as well as their antioxidant activity by using several solvents: methanol:water (70:30 v/v), methanol:water (100:0 v/v), ethanol:water (70:30 v/v) or ethanol:water (100:0 v/v). The DPPH radical method was used to determine the antioxidant activity of the obtained extracts. The normalised variable (NV) and statistical measure (MS) were determined, based on which the effectiveness of the solvents was evaluated. The highest polyphenolic content and the antioxidant activity were obtained by using ethanol:water (70:30 v/v) as a solvent in the extraction of polyphenolic compounds from distillery stillage.
Źródło:
Acta Universitatis Lodziensis. Folia Biologica et Oecologica; 2021, 17; 54-62
1730-2366
2083-8484
Pojawia się w:
Acta Universitatis Lodziensis. Folia Biologica et Oecologica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic acids improve the antioxidant activity of ceruloplasmin isolated from plasma of healthy volunteers and atherosclerotic patients
Autorzy:
Gryszczynska, B.
Iskra, M.
Wielkoszynski, T.
Malecka, M.
Budzyn-Napierala, M.
Kasprzak, M.
Gryszczynska, A.
Powiązania:
https://bibliotekanauki.pl/articles/15017.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
The aim of the present study was to estimate the ability of individual phenolic acids to eliminate Fe(II) ions from the solution. Moreover, the influence of phenolic acids on the ferroxidase activity of ceruloplasmin (Cp) isolated from blood plasma of healthy volunteers (CpC) and patients with atherosclerosis obliterans (CpAO) was established in vitro. Phenolic acids demonstrated a ferroxidase-like activity, i.e. the ability to eliminate Fe(II) ions, within the studied concentration range of 2.0-17.0 mol 10-5 dm-3, in the following order of decreasing effectiveness: caffeic acid (CA)>ellagic acid (EA)>chlorogenic acid (ChA)>ferulic acid (FA) ≈ p-coumaric acid (PcA) = sinapic acid (SA). The study showed that the ability of phenolic acids to eliminate Fe(II) ions by oxidation or chelation was related to the structure of the former, to the presence of orto -OH groups, especially. Furthermore, the effect of the molar ratio of phenolic acid to Fe(II) ion was observed. EA and ChA, both containing two orto-OH groups and the highest number of –OH groups (4 and 5, respectively), demonstrated the greatest ability to eliminate Fe(II) ions, especially at the Fe(II) to phenolic acid molar ratio of 6:1. Phenolic acids added to samples with a constant amount of Cp caused decrease in the concentration of Fe(II) ions. Therefore, it may be assumed that the addition of phenolic acids to CpC and CpAO, even in low concentrations, caused a significant decrease in the concentration of Fe(II) ions.
Źródło:
Journal of Elementology; 2015, 20, 1
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity of flavonoids of different polarity, assayed by modified ABTS cation radical decolorization and EPR technique
Autorzy:
Pawlak, K
Bylka, W.
Jazurek, B.
Matlawska, I.
Sikorska, M.
Manikowski, H.
Bialek-Bylka, G.
Powiązania:
https://bibliotekanauki.pl/articles/19612.pdf
Data publikacji:
2010
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Opis:
Modified ABTS cation radical decolorization assay and EPR technique were applied to screen the antioxidant activity of three flavonoids with different polarity: 7-O-β-[2-O-feruloyl-β-glucuronopyranosyl (1→2) glucuronopyranoside] (tricine), 4'-methoxy-5,7-dihydroxyflavone 6-C-β-glucopyranoside (isocytisoside) and I 3' II 8 biapigenine (amentoflavone), with nonpolar all-trans β-carotene used as standard carotenoid molecule. The ABTS [2,2'- azino-bis(3-ethylbenzthiazoline-6-sulphonic acid] cation radical decolorization assay was modified as follows: (1) measurements extended up to 8 days after preparation, (2) method adapted for flavonoids with different polarity and β-carotene, (3) concentrations in the 0.01-10 μM range of both trolox and antioxidants in order to use the same experimental conditions for both this technique and EPR measurement.
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2010, 52, 1; 97-104
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ procesów przetwarzania ziarniaków gryki na właściwości przeciwutleniające
Effect of processing on antioxidant activity of buckwheat grains
Autorzy:
Worobiej, E.
Koleński, G.
Powiązania:
https://bibliotekanauki.pl/articles/270611.pdf
Data publikacji:
2013
Wydawca:
Centralny Ośrodek Badawczo-Rozwojowy Aparatury Badawczej i Dydaktycznej, COBRABiD
Tematy:
gryka
prażenie
gotowanie
polifenole
aktywność przeciwutleniająca
buckwheat
roasting
cooking
polyphenols
antioxidant activity
Opis:
W pracy zbadano wpływ wybranych procesów tj. prażenia i gotowania na aktywność przeciwutleniającą ziaren gryki. Oznaczono zawartość polifenoli i fitynianów, zdolność do chelatowania jonów żelaza(ll), a także aktywność przeciwrodnikową wobec kationorodników ABTS∙+ i aktywność antyoksydacyjną wobec nadtlenków w emulsji kwasu linolowego ekstraktów ziaren, płatków, kaszy nieprażonej i prażonej (surowej i gotowanej). Wykazano, że ziarna i produkty z gryki charakteryzują się wysoką zawartością polifenoli. Procesy prażenia i gotowania obniżyły zawartość polifenoli w produktach z gryki oraz pogorszyły ich właściwości antyoksydacyjne, z wyjątkiem zdolności do chelatowania.
In the thesis the effect of chosen treatment on buckwheat grains’ antioxidant activity was investigated. Total phenolic and phytate content, iron chelating ability, as well as anti radical activity against ABTS∙+ radicals, and antioxidant activity against peroxides in linoleic acid emulsion were tested in extracts of buckwheat grains, flakes, unroasted and roasted groats (raw and cooked). It was shown that in grains the content of polyphenols is high and surpasses the values available in literature for wheat and amaranthus. Roasting and cooking decreased both the amount of polyphenols and the activity of investigated products, except chelating.
Źródło:
Aparatura Badawcza i Dydaktyczna; 2013, 18, 4; 333-339
2392-1765
Pojawia się w:
Aparatura Badawcza i Dydaktyczna
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting
Autorzy:
Dybkowska, E.
Sadowska, A.
Rakowska, R.
Debowska, M.
Swiderski, F.
Swiader, K.
Powiązania:
https://bibliotekanauki.pl/articles/878022.pdf
Data publikacji:
2017
Wydawca:
Narodowy Instytut Zdrowia Publicznego. Państwowy Zakład Higieny
Tematy:
polyphenol content
antioxidant activity
coffee bean
roasting degree
Arabica coffee
Opis:
Background. The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted. Objectives. To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial. Materials and Methods. The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals. Results. Polyphenol content and antioxidant activity were found to depend both on the coffee’s origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting. Conclusions. Polyphenols levels and antioxidant activities in the studied Arabica coffee beans that had undergone roasting depended on the cultivation region of the world. Longer roasting caused a significant decline in polyphenols compound levels (from 7.3% to 32.1%) in the coffee beans. Antioxidant activities of coffee increased with roasting, despite reduced levels of natural antioxidants. From a nutritional standpoint, the most favoured coffees are those lightly or medium roasted.
Wprowadzenie. Kluczowym procesem w czasie produkcji kawy naturalnej jest etap prażenia, w wyniku którego pod wpływem wysokiej temperatury w ziarnach kawy zachodzą zmiany zawartości związków bioaktywnych, takich jak polifenole, powstają związki Maillarda, mające wpływ na ich właściwości sensoryczne oraz właściwości antyoksydacyjne. Zawartość tych związków może zależeć od rejonu upraw kaw, a także od zastosowanego procesu prażenia. Cel badań. Celem niniejszych badań była ocena zawartości polifenoli oraz aktywności antyoksydacyjnej kaw rodzaju Arabika pochodzących z różnych rejonów upraw, poddanych procesowi prażenia, stosowanych w warunkach przemysłowych, a także określenie jaki czas prażenia kawy jest najkorzystniejszy dla produktu z żywieniowego punktu widzenia. Materiał i metody. Materiał do badań stanowiły ziarna kawy naturalnej (100% Arabika) o różnym stopniu prażenia: lekko, średnio i mocno prażone, pochodzące z czterech różnych rejonów upraw: z Brazylii, Etiopii, Kolumbii i Indii. W pracy oznaczono zawartość polifenoli metodą spektrofotometryczną z wykorzystaniem odczynnika Folina-Ciocalteu’a oraz aktywność antyoksydacyjną przy zastosowaniu metody kolorymetrycznej z wykorzystaniem kationorodników ABTS+. Wyniki. Przeprowadzone badania wykazały wpływ zarówno pochodzenia kaw, jak i procesu ich prażenia na zawartość polifenoli i ich właściwości antyoksydacyjne. Proces prażenia powodował degradację polifenoli ze względu na termolabilny charakter tych związków. Największą zwartość polifenoli zaobserwowano w kawie lekko prażonej, a wraz ze wzrostem stopnia prażenia zawartość polifenoli istotnie malała. W zależności od stopnia prażenia wynosiła odpowiednio 39,27- 43,00 mg kwasu galusowego/g dla kaw słabo prażonych, 34,06-38,43 mg/g dla kaw średnio prażonych i 29,21-36,89 mg/g dla kaw mocno prażonych. Wykazano, że wraz ze wzrostem stopnia prażenia kawy następuje obserwuje się istotny wzrost aktywności antyoksydacyjnej. Kawy mocno prażone cechowały się wyższą aktywnością antyoksydacyjną niż słabo prażone. Można to tłumaczyć faktem, że w czasie prażenia zachodzą reakcje Maillarda, które prowadzą do powstania melanoidynów, związków o charakterze antyoksydacyjnym, które w znacznym stopniu kompensują ubytek polifenoli w czasie prażenia. Wnioski. Zawartość polifenoli w ziarnach kawy Arabika oraz ich właściwości antyoksydacyjne zależą w znacznym stopniu od ich pochodzenia (rejonu uprawy). Proces prażenia powoduje znaczne (od 7,3% do 32,1%) obniżenie zwartości związków polifenolowych w kawach, co jest związane z termolabilnym charakterem tych związków. W wyniku prażenia właściwości przeciwutleniające kaw zostają istotnie zwiększone, pomimo znacznego spadku naturalnych przeciwutleniaczy. Z żywieniowego punktu widzenia najkorzystniejsze jest spożywanie kawy o krótkim lub średnim czasie prażenia.
Źródło:
Roczniki Państwowego Zakładu Higieny; 2017, 68, 4
0035-7715
Pojawia się w:
Roczniki Państwowego Zakładu Higieny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity, total phenolic content and flavonoid concentrations of different plant parts of Teucrium polium L. subsp. polium
Autorzy:
Stankovic, M.S.
Niciforovic, N.
Mihailovic, V.
Topuzovic, M.
Solujic, S.
Powiązania:
https://bibliotekanauki.pl/articles/59038.pdf
Data publikacji:
2012
Wydawca:
Polskie Towarzystwo Botaniczne
Tematy:
antioxidant activity
total phenol content
flavonoids concentration
plant part
Teucrium polium ssp.polium
phenol content
Opis:
Total phenolic content, concentration of flavonoids and in vitro antioxidant activity of twenty different extracts from the whole plant and plant parts (leaves, flowers and stems) of Teucrium polium were determined. The total phenolic contents ranged between 14.57 to 157.84 mg of GaA/g of extract. The concentrations of flavonoids varied from 6.48 to 139.87 mg of Ru/g of extract. Antioxidant activity was determined in vitro using DPPH reagent and expressed as concentration of each extract required to inhibit radical by 50% (IC50) values that ranged from 26.30 to 2190.75 μg/ml. The methanolic leaves extract contain the greatest concentration of phenolic compounds (157.84 mg of GaA/g) and showed strong antioxidant activity (IC50 = 26.30 μg/ml). Ginkgo and Green tea extracts were analyzed for comparison, and the results indicated that some extracts of T. polium were equal in activity with Ginkgo or Green tea and some appeared to have greater activity. The obtained results suggest strong antioxidant activity and large contribution of separate analysis for the maximum exploitation of active phenolic compounds from T. polium. Based on this information, plant parts of this plant are natural sources of antioxidant substances of high importance.
Źródło:
Acta Societatis Botanicorum Poloniae; 2012, 81, 2
0001-6977
2083-9480
Pojawia się w:
Acta Societatis Botanicorum Poloniae
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The influence of water on the estimation of antioxidant properties of essential oils
Autorzy:
Olszowy, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/764073.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
Tematy:
antioxidant activity
essential oils
water impact
Opis:
This study discusses the influence of water content in measuring system on the estimation of antioxidant activity of essential oils. The presented data show that the antioxidant activity of thyme, clove, summer savory and basil essential oils strongly depends on water concentration what has important impact on the estimation of correct and reliable antioxidant activity of examined essential oils.
Źródło:
Annales Universitatis Mariae Curie-Skłodowska, sectio AA – Chemia; 2015, 70, 2
2083-358X
Pojawia się w:
Annales Universitatis Mariae Curie-Skłodowska, sectio AA – Chemia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of iron nano chelate on antioxidant activity, polyphenolic contents and essential oil composition of Portulaca oleracea L.
Autorzy:
Tavallali, V.
Powiązania:
https://bibliotekanauki.pl/articles/12200580.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
In the present study, using ultrasonic irradiations, a novel nano-sized iron complex has been prepared from aminolevulinic acid and iron(III) nitrate under greenhouse conditions. The obtained Fe nano-sized complex has been characterized by two methods of Fourier-transform infrared spectroscopy (FTIR) and EDX spectra (Energy-dispersive X-ray spectroscopy). Also, the morphology and size of the nano-complex were determined using transmission electron microscopy (TEM) and it showed an acceptable size in the nano range (5–20 nm). In this work, purslane plants were supplied with Fe(III)–aminolevulinic acid (Fe-ALA) as a new nano-sized complex and Fe-EDDHA [Fe-ethylenediamine-N,N'-bis(2-hydroxyphenylacetic acid)]. The mineral nutrients concentrations, total phenolic, ascorbic acid contents and antioxidant activity were the highest in plants treated with Fe-ALA nano-complex. Catechin was the predominant phenolic compound in all treated plants. Fe nano-complex at the rate of 0.2% induced extra high phenolic compounds value. Shoot Fe, Zn, N, Mg, Ca and K contents were also higher in Fe nano-complex treated plants than the control and in plants that were treated by Fe-EDDHA. Overall, the nutritional and pharmaceutical quality of Portulaca oleracea improved the use of the nano-sized Fe-ALA complex as a new iron source.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2018, 17, 5; 179-190
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in chemical composition, total phenolics and antioxidant activity of Alpinia (Alpinia zerumbet) leaves exposed to UV
Autorzy:
Xuan, T.D.
Khanh, T.D.
Khang, D.T.
Quan, N.T.
Elzaawely, A.A.
Powiązania:
https://bibliotekanauki.pl/articles/10809.pdf
Data publikacji:
2016
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Opis:
Alpinia zerumbet (Pers.) B.L. Burtt. & R.M. Sm is an important perennial ginger plant in the tropics with various uses as foods, dietary supplement, cosmetics, essential oil production and traditional medicines. In this study, essential oils, phenolic acids, fatty acids, kavains, total phenols and antioxidant activity in A. zerumbet plants exposed to UV-C were investigated. Number and weights of essential oils increased rapidly from 1 to 3 days of exposure. Major extend of essential oils was recorded in methyl cinnamate and followed by benzyl acetone. The correspondence to the accumulation of palmitic acid was 15 folds, in contrast to the strong reduction of stearic quantity was 10 folds at 3 days of treatment. Changes in chemical components and antioxidant capacity in A. zerumbet are differed reversely between the exposure of UV-C and heavy toxic chemicals. The exposure of UV-C is beneficial for the increasing of essential oil production in A. zerumbet.
Źródło:
International Letters of Natural Sciences; 2016, 55
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Plant extracts containing phenolic compounds and their antioxidant activity
Ekstrakty roślinne zawierające związki fenolowe i ich aktywność antyoksydacyjna
Autorzy:
Balant, S.
Górski, S.
Najda, A.
Walasek, M.
Powiązania:
https://bibliotekanauki.pl/articles/13107876.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Źródło:
Agronomy Science; 2018, 73, 4; 37-44
2544-4476
2544-798X
Pojawia się w:
Agronomy Science
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Development of an electrochemical method for the measurement of antioxidant capacity of pure compounds and natural substances extracts
Autorzy:
Lanez, T.
Rebiai, A.
Powiązania:
https://bibliotekanauki.pl/articles/411914.pdf
Data publikacji:
2013
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
antioxidant activity
superoxide anion radical
electrochemistry
DDPH
Opis:
A new method has been developed to measure total antioxidant activity of antioxidants in foods and natural substances without use of standard antioxidants and without use of calibration curves plotting. It is based on measuring the oxidation peak current of superoxide anion radical electrochemically generated by reduction of commercial molecular oxygen in dimethylformamide. The method has been validated using 7 known standard antioxidants and the results have been compared with those obtained by the DPPH and molybdate ion reduction assays. Measured antioxidant capacities were highly correlated with those obtained using DPPH (r2 = 0.549) and molybdate ion reduction assay (r2 = 0.434).
Źródło:
International Letters of Chemistry, Physics and Astronomy; 2013, 1; 46-54
2299-3843
Pojawia się w:
International Letters of Chemistry, Physics and Astronomy
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytochemical composition and antioxidant activity of leaves extracts of Coleus forskohlii L. collected from Al-Leith Area, Saudi Arabia
Autorzy:
Sameeh, Manal Y.
Powiązania:
https://bibliotekanauki.pl/articles/27315665.pdf
Data publikacji:
2023
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Coleus forskohlii L.
Leaves Extracts
Phytochemical composition
Antioxidant activity
Opis:
Background: wild Coleus forskohlii L. is a well-known traditional medicine for the treatment of many diseases because of its high forskolin content and several diterpenes. Objective: this study aimed phytochemical screening, finding of total phenolic content (TPC), total flavonoid content (TFC) and antioxidation activity of Coleus forskohlii L. leavse extracts in Al-Leith area, Saudi Arabia. Materials and Methods: dry leaves of wild C. forskohlii L. were used. Four solvents from diverse polarity groups were tested on these leaves, which are ethanol, ethyl acetate, chloroform, and hexane. Moreover, obtained extracts were used in phytochemical analyzing, finding of total phenols, and antioxidation activity. Results: showed the presence of phenols, flavonoids, tannins, alkaloids, Proteins, carbohydrates, saponins, and glycosides in Coleus forskohlii L. leaves. The highest value of total phenolic content (TPC) was significantly (P < 0.001) in ethanol extract (280.5±2.33 mg GAE/gm. Also, the highest value of total flavonoid content (TFC) was in ethanol extract (141.4±1.30 mg QE /g). The antioxidation activity was significantly (P < 0.001) higher in ethanol extract (78.55±2.23%), followed by ethyl acetate extract (60.18±1.21%), chloroform extract (36.11±2.54%), and lowest value in hexane extract (20.71±0.59%). The study clearly indicated that the leaves extract of C. forskohlli L. collected from Al-Leith region- Saudi Arabia has properties to be useful in pharmacological and biological industries.
Źródło:
Polish Journal of Chemical Technology; 2023, 25, 3; 56--62
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
BIOLOGICAL ACTIVITIES OF DIFFERENT EXTRACTS FROM ALLIUM URSINUM LEAVES
Autorzy:
Tomovic, Marina T.
Krivokapic, Milos Z.
Jakovljevic, Vladimir L.
Sovrlic, Miroslav M.
Bradic, Jovana V.
Petkovic, Anica M.
Radojevic, Ivana D.
Brankovic, Snezana R.
Comic, Ljiljana R.
Andjic, Marijana M.
Kocovic, Aleksandar G.
Powiązania:
https://bibliotekanauki.pl/articles/895571.pdf
Data publikacji:
2020-02-29
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
antioxidant activity
antimicrobial activity
Allium ursinum
Opis:
The aim of our study was to evaluate and compare antioxidant and antimicrobial activity of aqueous, methanol and chloroform extracts of leaves of Allium ursinum (A. ursinum). Total phenol (TPC) and flavonoid (TFC) content in extracts and antioxidant activity using DPPH (1,1- diphenyl-2-picrylhydrazyl) assay were determined spectrophotometrically. In vitro antimicrobial activity was tested by microdilution method. The highest TPC and TFC were observed for chloroform extract. The extracts showed different degrees of antimicrobial activity. The intensity of antimicrobial action varied depending on the group of microorganism and the type of extracts. Our results demonstrated rational basis for the traditional uses of A. ursinum in alleviation of oxidative stress and against various pathogenic microorganisms.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2020, 77, 1; 121-129
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phytochemical Screening, Antioxidant and Antimicrobial Activities of Indoneesiella echioides (L.) Nees Leaves
Autorzy:
Elaiyaraja, A.
Chandramohan, G.
Mariajancyrani, J.
Jayabharathi, G.
Powiązania:
https://bibliotekanauki.pl/articles/1193940.pdf
Data publikacji:
2015
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Antimicrobial activity
Antioxidant activity
Indoneesiella echioides
Phytochemical screenings
Opis:
Indoneesiella echioides (or) Andrographis echioides (L) Nees is an important herb widely distributed in south India. This is commonly known as False Water willow. Indoneesiella echioides (L) Nees is a traditional Indian medicine; the whole plant is highly medicinal value such as the leaf juice of this plant is used to cure fever. The plant was extracted using n-hexane, chloroform, ethyl acetate, acetone, butanol, ethanol and methanol. The present study was to be determined the preliminary phytochemical screening, antioxidant and antimicrobial activities of Indoneesiella echioides (L) Nees leaves.
Źródło:
World Scientific News; 2015, 21; 51-63
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Synthesis, Characterization, In-Vitro Antimicrobial Evaluation and Antioxidant Studies of Some Isoxazoline Derivatives
Autorzy:
Vishnupriya, P.
Rubala mary, M.
Powiązania:
https://bibliotekanauki.pl/articles/1112444.pdf
Data publikacji:
2018
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Chalcone
antibacterial
antifungal
antioxidant activity
isoxazole
synthesis
Opis:
The tremendous rise in development of resistance to antimicrobials has created an alarming situation for researchers and clinicians. In this regard, an attempt has been made to develop a series of azole-based derivatives. The presented study consists of the design and synthesis of some newer derivatives by incorporating the isoxazole nucleus in the pharmacophore. These are also characterized physicochemically and by spectral means (IR and microanalysis). Moreover, the antioxidant activity of these derivatives was assessed using DPPH radical scavenging methods Finally, all of the newly isolated compounds were tested for their antimicrobial activities. Herein, antimicrobial screening using the agar disc diffusion method revealed that the majority of the derivatives are most active.
Źródło:
World News of Natural Sciences; 2018, 18, 2; 72-78
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Aktywnosc przeciwutleniajaca nowych odmian fasoli [Phaseolus vulgaris L.]
Antioxidant activity of the new bean cultivars [Phaseolus vulgaris L.]
Autorzy:
Stasiak, A
Ulanowska, A
Powiązania:
https://bibliotekanauki.pl/articles/828214.pdf
Data publikacji:
2008
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
fasola
Phaseolus vulgaris
odmiany roslin
nowe odmiany
aktywnosc przeciwutleniajaca
polifenole
obrobka termiczna
Opis:
Celem badań było określenie aktywności przeciwutleniającej nasion fasoli, ustalenie wpływu obróbki termicznej na tę aktywność oraz oznaczenie zawartości różnych grup związków polifenolowych w nasionach fasoli. Materiałem badawczym było pięć nowych odmian fasoli, w tym cztery odmiany kolorowe: Augusta, Nigeria, Rawela i Toffi oraz odmiana biała Laponia. Analizowano nasiona surowe i nasiona poddane gotowaniu. Aktywność przeciwutleniającą badanych produktów określono jako efektywność wygaszania syntetycznego rodnika DPPH oraz jako zdolność redukcji kompleksu Fe(III) z odczynnikiem TPTZ (metoda FRAP). Zawartość składników polifenolowych oznaczano metodami spektrofotometrycznymi. Nasiona kolorowych odmian fasoli okazały się bogatym źródłem składników polifenolowych, zawierały w 100 g s.m. od 427 mg (‘Toffi’) do 760 mg (‘Rawela’) polifenoli ogółem. Aktywność przeciwutleniająca odmian kolorowych była kilkanaście razy wyższa niż odmiany białej i korelowała z zawartością związków polifenolowych. Obróbka hydrotermiczna spowodowała w większości prób zmniejszenie zawartości składników polifenolowych o ponad 50%, a tym samym obniżenie aktywności przeciwutleniającej. Pomimo tego aktywność kolorowych odmian fasoli pozostała nadal wysoka, co wskazuje na wyższą wartość biologiczną tych odmian w porównaniu z białymi odmianami fasoli.
The objective of the investigation was to determine the antioxidant activity of bean seeds, the effect of thermal processing on this activity, and the contents of different groups of polyphenol compounds in those beans.The investigation material consisted of five new cultivars of bean seeds: four coloured cultivars: Augusta, Nigeria, Rawela, and Toffi, and one white: Laponia. The raw and cooked seeds were analyzed. The antioxidant activity of the products investigated was defined as the scavenging capability of synthetic free radical DPPH, as well as the efficiency of reducing TPTZ-complexed Fe(III) ions (FRAP method). Spectrophotometric methods were applied to determine polyphenol compounds. Seeds of the coloured bean varieties turned out to be a rich source of polyphenol compounds, they contained from 427 mg (Toffi) to 760 mg (Rawela) of polyphenols in total per 100 g d.m.. The antioxidant activity of the four bean varieties was 10 to 20 times higher than the antioxidant activity of the white variety, and was correlated with the contents of polyphenol compounds. When the beans were hydro-thermally processed, the contents of polyphenol compounds in them decreased by more than 50%, thus, their antioxidant activity decreased, too. However, the activity of the coloured bean varieties remained high, and this shows that the biological value of those varieties is higher compared with the white bean varieties.
Źródło:
Żywność Nauka Technologia Jakość; 2008, 15, 1; 74-82
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Autorzy:
Noman, Anwar
Wang, Yuxia
Zhang, Chao
Abed, Sherif M.
Powiązania:
https://bibliotekanauki.pl/articles/2019350.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
hybrid sturgeon
enzymatic hydrolysis
hydrolysis optimization
bromelain
degree of hydrolysis
radical scavenging activity
peptide purification
Opis:
Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of 18.69% was obtained under the optimal conditions and hydrolysate had 94.76% solubility, 902 nm particle size and high antioxidant activity. The IC50 for DPPH• and ABTS•+ scavenging activity were 3.14 and 3.81 mg/mL, respectively. The fraction of hydrolysate with a molecular weight of <1 kDa exhibited the highest antiradical activity against DPPH• with IC50 of 2.10 mg/mL. In turn, the IC50 of the most active fraction after the Sephadex G-15 separation was 1.77 mg/mL. The reverse phase high performance liquid chromatography (RP-HPLC) was used to purify the peptides from this fraction. The peptide with histidine, leucine and glycine (MW of 0.2955 kDa) exhibited the highest antioxidant activity (IC50 of 1.33 mg/mL). The obtained fractions and peptides with antioxidant activity could be used as natural substitutes for synthetic antioxidants, especially in food and pharmaceuticals.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 79-89
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
BIOLOGICAL ACTIVITY AND POLYPHENOL CONTENT IN SELECTED HERBAL TEA BLENDS USED IN DIABETES
Autorzy:
Bylka, Wiesława
Studzińska-Sroka, Elżbieta
Czapska, Izabela
Powiązania:
https://bibliotekanauki.pl/articles/895583.pdf
Data publikacji:
2019-12-29
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
antioxidant activity
Herbal blends
Antidiabetes
α-Glucosidase inhibition
Opis:
This study aimed to evaluate the antioxidant properties, α -glucosidase inhibitory activity, and the total content of polyphenols and flavonoids in the selected antidiabetic herbal blends (1-6), used traditionally in diabetes. The strongest antioxidant activity (DPPH and CUPRAC) was observed in extracts from blends 1 and 6 (IC50 <70 μg/ml, IC0,5 <110 μg/ml, respectively). Extracts from these blends also contained most of the polyphenolic compounds (>40 mg GAE/g), had a high content of flavonoids (6 - 10.96 mg QE/g, 1 - 7.51 mg QE/g) and the highest α-glucosidase inhibiting capacity (for 1 >90%, for 6 >90% and 5,55%, while for acarbose 1.76% and 0.93% at the 100 μg/ml and 10 μg/ml, respectively).The antioxidant activity of 1 and 6 correlated with the content of polyphenols and α-glucosidase inhibitory properties and indicates the existence of this mechanism in supporting the treatment of type 2 diabetes and diabetic complications by the above preparations.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2019, 76, 6; 1037-1042
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Bioactive properties of elderflowers (Sambucus nigra L.)
Autorzy:
Młynarczyk, Karolina
Walkowiak-Tomczak, Dorota
Powiązania:
https://bibliotekanauki.pl/articles/1178436.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Sambucus nigra L.
antioxidant activity
elderflower
phenolic compounds
Opis:
Elderflower is a valuable herbal raw material widely used in food, pharmaceutical and cosmetic industry. It is a rich source of bioactive compounds, such as polyphenols (e.g. chlorogenic acid, rutin, quercetin), that are responsible for their health benefits. Elderberry flowers demonstrate mainly diaphoretic, antipyretic, diuretic, antibacterial and anti-inflammatory properties and have been used in folk medicine as remedy for various ailments and diseases. The aim of the study was to evaluate selected bioactive properties of fresh and dried elderberry flowers, depending on the origin. Flowers were collected from three locations of wild elderberry shrubs and from three cultivars (Sampo, Haschberg, Samyl) growing on plantation. Methanolic extracts of fresh and dried flowers were analyzed in terms of the antioxidant activity using ABTS radical method and the total phenolic content by Folin-Ciocalteau reagent method. The results were statistically analyzed by Anova in Statistica 12.5 program. The obtained results indicate that drying process causes a deterioration of bioactive properties of elder flowers. Fresh flowers demonstrated significantly higher antioxidant activity as well as higher total phenolic content than dried flowers. Furthermore, flowers of wild elderberry differed from flowers of cultivated elderberry. In most cases, flowers of cultivars showed higher values of analyzed parameters compared to the wild elder flowers. The highest average antioxidant activity and the highest average content of total polyphenols was found in flowers of Sampo cultivar.
Źródło:
World Scientific News; 2017, 73; 114-118
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Total Phenolic, Flavonoid Contents and Antioxidant Activities of Honey and Propolis Collected from the Region of Laghouat (South of Algeria)
Autorzy:
Bakchiche, Boulanouar
Habati, Mounir
Benmebarek, Ahmed
Gherib, Abdelaziz
Powiązania:
https://bibliotekanauki.pl/articles/1114189.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Antioxidant Activity
DPPH
FRAP
Honey
Phenolic Extracts
Propolis
Opis:
The aim of this study was to determine total phenolic and flavonoid contents and to evaluate the antioxidant activities of two honeys and one propolis sample, collected from the region of Laghouat (South of Algeria). Total phenolic content were determined by using Folin-Ciocalteu reagent as gallic acid equivalent, while flavonoids content was assessed by means of the AlCl3 method as Rutin equivalent. Antioxidant activities of the honeys and propolis were examined by two different methods, namely, scavenging of free radical 2,2-diphenyl-1-picrylhydrazyl and reducing power. The antioxidant activities were compared with standard antioxidants such as Ascorbic acid, BHT and Trolox. The highest level of phenolic was 2385 mg Gallic acid per 100g sample, the highest level of flavonoid was 379 mg Rutin per 100g sample, while the highest protein content was 1177 mg per 100g sample, DPPH (0.026 mg/ml) and TEAC (0.0015) were detected especially in the propolis sample, indicating that it holds good antioxidant properties. A strong positive correlation was found between phenolics, flavonoids, DPPH and TEAC, indicating that in addition to total phenolic content, flavonoid and protein concentrations are good indicators of the antioxidant potential of propolis and honey.
Źródło:
World News of Natural Sciences; 2017, 11; 91-97
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of antioxidant activity of NG-R1 saponin against bacterial cells in induced oxidative stress - a preliminary study
Autorzy:
Lichota, A.
Sienkiewicz, M.
Powiązania:
https://bibliotekanauki.pl/articles/28761653.pdf
Data publikacji:
2023
Wydawca:
Instytut Medycyny Wsi
Źródło:
Annals of Agricultural and Environmental Medicine; 2023, 30, 1; 83-89
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Sprouting Exert Significant Influence on the Antioxidant Activity in Selected Pulses (Black Gram, Cowpea, Desi Chickpea and Yellow Mustard)
Autorzy:
Khyade, Vitthalrao B.
Jagtap, Sharad G.
Powiązania:
https://bibliotekanauki.pl/articles/1190118.pdf
Data publikacji:
2016
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Ascorbic acid
β-carotene
DPPH
flavonoid
sprouts
total antioxidant activity
Opis:
Pulses are a vital source of plant-based proteins and amino acids for people around the globe and should be eaten as part of a healthy diet to address obesity, as well as to prevent and help manage chronic diseases such as diabetes, coronary conditions and cancer; they are also an important source of plant-based protein for animals. Pulses provide protein and fibre, as well as a significant source of vitamins and minerals, such as iron, zinc, folate, and magnesium, and consuming half a cup of beans or peas per day can enhance diet quality by increasing intakes of these nutrients. The present attempt deals with comparison antioxidant activities of various sprouts of selected pulses. The β-carotene, ascorbic acid, total antioxidant activity, total phenol and flavonoid content of black gram (Vigna mungo), cowpea (Vigna unguiculata), desi chickpea (Cicer arietinum), and yellow mustard (Brassica alba) seeds and their sprouts (48 h) were determined. The parameters selected reflect the antioxidant capacity with respect to the dietary antioxidants (β-carotene, ascorbic acid) which were noted to be highest in chickpea sprouts and black gram sprouts respectively. The highest antioxidant activity in terms of % DPPH inhibition (49.837 ± 0.61 % ) and flavonoid content ( 211.06 ± 8.17 mg/100g ) was observed in cowpea sprouts. The highest total phenol content was noted in yellow mustard sprouts (58.45 ±6.67 mg/100g). Inclusion of pulses in the diet is a healthy way to meet dietary recommendations and is associated with reduced risk of several chronic diseases including cancer. Long-term randomized controlled trials are needed to demonstrate the direct effects of pulses on the cancer like diseases.
Źródło:
World Scientific News; 2016, 35; 73-86
2392-2192
Pojawia się w:
World Scientific News
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Polifenole - źródło naturalnych przeciwutleniaczy
Polyphenols - a source of natural antioxidants
Autorzy:
Sadowska, A.
Świderski, F.
Kromołowska, R.
Powiązania:
https://bibliotekanauki.pl/articles/227512.pdf
Data publikacji:
2011
Wydawca:
Wyższa Szkoła Menedżerska w Warszawie
Tematy:
polifenole
flawonoidy
aktywność przeciwutleniająca
polyphenols
flavonoids
antioxidant activity
Opis:
W artykule omówiono charakterystykę związków fenolowych, ich podział, budowę a także występowanie w surowcach żywnościowych. Przedstawiono również znaczenie polifenoli w kształtowaniu jakości żywności oraz ich funkcję jako przeciwutleniaczy.
This article discusses the characteristics of phenolic compounds, their distribution, structure and occurrence in food products. Also the importance of polyphenols in shaping the quality of food and their role as antioxidants is here shown.
Źródło:
Postępy Techniki Przetwórstwa Spożywczego; 2011, 1; 108-111
0867-793X
2719-3691
Pojawia się w:
Postępy Techniki Przetwórstwa Spożywczego
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of antioxidactivity of green and black tea (Camellia sinensis) and rooibos (Aspalathus linearis) tea extracts by means of hplc with reaction detector
Autorzy:
Milašiene, R.
Rawicka, K.
Kornyšova, O.
Ligor, M.
Maruška, A.
Buszewska, B.
Powiązania:
https://bibliotekanauki.pl/articles/346957.pdf
Data publikacji:
2007
Wydawca:
Politechnika Bydgoska im. Jana i Jędrzeja Śniadeckich. Wydział Technologii i Inżynierii Chemicznej
Tematy:
antioxidant activity
HPLC
reaction detector
DPPH
tea
Opis:
Antioxidants are chemical compounds that scavenge free radicals in organisms and protect most important biomolecules such as DNA, proteins, lipids from their damaging activity. Antioxidants reduce a risk of cancer, inflammations, arthritis, cardiovascular diseases and others. The objective of this study was to prepare extracts of different tea species (Camellia sinensis, Aspalathus linearis) in order to compare their antioxidant and radical scavenging activities using reaction detection. Methanolic black, green and red tea extracts were prepared. Reaction detection was used for on-line determination of free radicals of 2,2-diphenyl-1- picrylhydrazil (DPPH) binding by high performance liquid chromatography.
Źródło:
Ars Separatoria Acta; 2007, 5; 27-33
1731-6340
Pojawia się w:
Ars Separatoria Acta
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Karotenoidy rola biologiczna i występowanie w owocnikach grzybów
Biological function of carotenoids and their occurrence in the fruiting bodies of mushrooms
Autorzy:
Muszyńska, Bożena
MASTEJ, Małgorzata
SUŁKOWSKA – ZIAJA, Katarzyna
Powiązania:
https://bibliotekanauki.pl/articles/1033726.pdf
Data publikacji:
2016
Wydawca:
Zakład Opieki Zdrowotnej Ośrodek Umea Shinoda-Kuracejo
Tematy:
"antioxidant activity"
"carotenoids"
"edible mushrooms"
"β
β-carotene"
Opis:
Due to the valuable properties of carotenoidsthe interest in new methods of obtaining them is still increasing. For this purpose, since the 60s of the twentieth century, scientists conducted numerous studies to recognize the processes in which carotenoids could be produced . Carotenoids, revealing a strong antioxidant activity, act as free radical scavengers. These compounds can support many beneficial processes such as the stimulation of the immune system, the modulation of intracellular signaling pathways, the regulation of the cell cycle and apoptosis as well as theregulation of growth factors. Carotenoids were determined by spectrophotometric analysis in the following fungal species: Leucopaxillus giganteus, Sarcodon imbricatus, Lactarius piperatus, Lactarius deliciosus, Agaricus arvensis, Agaricus bisporus, Agaricus romagnesii, Agaricus silvaticus, Agaricus silvicola, Hypholoma fasciculare, Calocybe gambosa, Craterellus cornucopioides, Marasmius oreades. High performance liquid chromatography (HPLC) coupled with a UV detector detected β,β-carotene in Agaricus bisporus, Polyporus squamosus, Lepista nuda, Russula delica, Verpa conica, Pleurotus ostreatus and Hypsizgus marmoreus. β-carotene and lycopene were also found in three wild species of edible mushrooms: Leucopaxillus giganteus, Sarcodon imbricatus and Agaricus arvensi. These compounds were isolated in several species of the family Cantharellus as well. One example is Cantharellus cibarius, which contains mainly β,β-carotene and minor amounts of lycopene, α-carotene and other carotenoids, which may be δ – and γ – isomers.
Źródło:
Medicina Internacia Revuo; 2016, 27, 107; 113-122
0465-5435
Pojawia się w:
Medicina Internacia Revuo
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Fatty Acids Analysis and Antioxidant Activity of a Lipid Extract obtained from Mercurialis annua L. grown wildly in Jordan
Autorzy:
Al-Douri, Nedhal A.
Shakya, Ashok K.
Powiązania:
https://bibliotekanauki.pl/articles/895262.pdf
Data publikacji:
2019-04-30
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
fatty acid methyl ester (FAME)
GC-FID
Mercurialis annua L
DPPH radical scavenging activity
β-carotene bleaching assay
NO radical scavenging activity
Opis:
Aerial parts of Mercurialis annua L. were used in the present study, and fatty acid content in lipid extract was determined using GC-FID. The major fatty acids identified were α–linolenic acid (20.3%), heptadecanoic acid (12.8%), palmitic acid (11.9%), pentadecanoic acid (11.7%), cis-10-pentadecenoic acid (11.2%), linoleic acid (7.7%), tridecanoic Acid (4.6%), stearic (4.4%), cis-11,14-eicosadienoic acid (3.8%), beside of minor fatty acids (palmitoleic acid, cis-13,16-docosadienoic acid, arachidic acid, behenic acid, cis-10-heptadecenoic acid and myristic acid). Antioxidant properties of the extract were determined via DPPH radical scavenging, β-carotene bleaching assay and NO radical scavenging assay. The extract produced significant antioxidant activity in-vitro. The data shown here may broaden our knowledge on composition and antioxidant activity of lipid constituents from Mercurialis annua L.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2019, 76, 2; 275-281
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Seed priming with selenium improves growth, water relation and antioxidant activity of pot marigold (Calendula officinalis L.) under drought conditions
Autorzy:
Bayat, H.
Aminifard, M.H.
Powiązania:
https://bibliotekanauki.pl/articles/13082686.pdf
Data publikacji:
2021
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2021, 20, 1; 27-36
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Chemical composition and antioxidant activity of foxtail lily (Eremurus spectabilis)
Skład chemiczny i działanie przeciwutleniające pustynnika okazałego (Eremurus spectabilis)
Autorzy:
Tosun, M.
Ercisli, S.
Ozer, H.
Turan, M.
Polat, T.
Ozturk, E.
Padem, H.
Kilicgun, H.
Powiązania:
https://bibliotekanauki.pl/articles/11542331.pdf
Data publikacji:
2012
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
Eremurus spectabilis is used as a vegetable in Turkey, especially in Eastern Anatolia region. In this study, eight E. spectabilis from different growing areas have been analyzed for its nutrition value and antioxidant properties. The results showed that there were significant differences among samples in terms of all above parameters. The mean values of the parameters investigated were 86.62–91.35% for water content, 4.78–5.15 for pH; 0.42–0.70% for acidity, and 0.61–1.11% for ash content. The antioxidant activity tests evaluated by using 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging and β-carotene/linoleic acid assays indicated that the extracts of E. spectabilis samples had high antioxidant capacity. In the DPPH and β-carotene/linoleic acid systems, average values were 73.69 ȝg extract . ml⁻¹ and 94.56%, respectively. The average amount of total phenolics in samples was 223 mg GAE . 100 g⁻¹ FW. Protein, K, Ca, Mg, Fe and Cu contents of E. spectabilis species were found higher than in some other commonly used vegetables. The results suggest that E. spectabilis could be a valuable source of antioxidants, phenolics and minerals.
Eremurus spectabilis używany jest w Turcji jako warzywo, zwłaszcza w regionie Wschodniej Anatolii. W niniejszej pracy przeanalizowano wartość odżywczą i właściwości przeciwutleniających ośmiu roślin E. spectabilis z różnych obszarów uprawowych. Wyniki wykazały, że pomiędzy próbkami wystąpiły znaczące różnice we wszystkich powyższych parametrach. Średnie wartości badanych parametrów wynosiły: 86,62–91,35% dla zawartości wody, 4,78–5,15 dla pH; 0,42–0,70% dla kwasowości oraz 0,61–1,11% dla zawartości popiołu. Badania właściwości przeciwutleniających z wykorzystaniem strącania oczyszczającego wolnych rodników 2-difenylo-1-pikryhydrazylem (DPPH) oraz próby z β-karotenem/kwasem linoleinowym wykazały, że wyciągi z E. spectabilis mają silne zdolności przeciwutleniające. W systemach DPPH i β-karotenowych/z kwasem linoleinowym wartości średnie wynosiły odpowiednio 73.69 ȝg wyciągu. ml⁻¹ i 94,56%. Średnia ogólna zawartość fenoli w próbkach wynosiła 223 mg GAE . 100 g⁻¹ św.m. Stwierdzono, że zawartość białka, K, Ca, Mg, Fe i Cu w roślinach gatunku E. spectabilis jest wyższa niż w innych powszechnie wykorzystywanych warzywach. Wyniki sugerują, że E. spectabilis może być cennym źródłem przeciwutleniaczy, fenoli i związków mineralnych.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2012, 11, 3; 145-153
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
TOTAL PHENOLIC AND FLAVONOID CONTENTS, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF SELECTED HONEYS AGAINST HUMAN PATHOGENIC BACTERIA
Autorzy:
Živković, Jelena
Sunarić, Slavica
Stanković, Nemanja
Mihajilov-Krstev, Tatjana
Spasić, Ana
Powiązania:
https://bibliotekanauki.pl/articles/895587.pdf
Data publikacji:
2019-08-30
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
honey
antioxidant activity
antimicrobial activity
phenolic compounds
colour intensity
Opis:
The study analyzed colour intensity, the total phenolic and flavonoid contents, as well as antioxidant and antibacterial activities of honeys from Serbia. All the tested honeys contained considerable levels of phenolics. The highest phenolic content was obtained in forest honey - 1389.71 mg gallic acid equivalents/kg. High levels of phenolics and flavonoids were also determined in honeydew, meadow and oregano honeys. The radical scavenging activity measured by DPPH method in linden and forest honey was 0.45 and 2.75 mmol Trolox equivalents/kg, respectively. The ferric reducing potential was the greatest in forest honey - 6.04 mmol Fe2+/kg. Darker honeys had a greater phenolic content and antioxidant activity. The antimicrobial activity of honeys against six bacterial strains isolated from human material were studied using a microwell dilution assay. The minimal inhibitory concentration of honeys ranged from 6.25% w/w (for oregano honey against Enterococcus faecalis and honeydew honey against Streptococcus pneumoniae) to >50% w/w (meadow honey against Staphylococcus aureus). The minimal bactericidal concentration ranged from 12.5% w/w (honeydew and bee pollen enriched honey against E. faecalis) to >50% w/w. Higher values of antimicrobial activities were found in honeydew, oregano, and forest honeys, while meadow honey showed the lowest antimicrobial activity. Analyzed honeys exhibited a strong antioxidant and broad-spectrum antibacterial activity against multidrug-resistant pathogenic bacteria. Phenolic compounds, especially in dark amber forest and honeydew honey, as well as in amber oregano honey, may contribute to their efficacy in therapeutic administration.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2019, 76, 4; 671-681
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Maturation of bovine oocytes under low culture temperature decreased glutathione peroxidase activity of both oocytes and blastocysts
Autorzy:
Şen, U.
Powiązania:
https://bibliotekanauki.pl/articles/2087228.pdf
Data publikacji:
2021
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
bovine
temperature
antioxidant activity
oxidative stress
oocytes
blastocysts
Źródło:
Polish Journal of Veterinary Sciences; 2021, 24, 1; 93-99
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Potential immune modulating properties and antioxidant activity of supplementing commercially available lactoferrin and/orLactobacillus sp. in healthy Ossimi lambs
Autorzy:
El-Ashker, M.
Risha, E.
Abdelhamid, F.
Ateya, A.
Powiązania:
https://bibliotekanauki.pl/articles/2087639.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
immunity
lactoferrin
lambs
redox status
probiotic
RT-PCR
sheep
Źródło:
Polish Journal of Veterinary Sciences; 2018, 21, 4; 705-713
1505-1773
Pojawia się w:
Polish Journal of Veterinary Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Evaluation of phytochemical constituents and antioxidant potential of hydro-alcoholic and aqueous extracts of Murraya koenigii L. and Ficus carica L.
Autorzy:
Farooq, S.A.
Singh, R.
Saini, V.
Powiązania:
https://bibliotekanauki.pl/articles/2048978.pdf
Data publikacji:
2019
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
antioxidant activity
Ficus carica
Murraya koenigii
aktywność antyoksydacyjna
Opis:
Introduction: Murraya koenigii L. and Ficus carica L. have been traditionally used in folk medicine for treating several diseases. Objective: The present study was proposed to investigate the phytochemical constituents and antioxidant potential of hydro-alcoholic and aqueous extracts of leaves of M. koenigii and dried fruits of F. carica. Methods: Phytochemical screening was performed using different methods and antioxidant activity was evaluated by measuring total phenolic content, total antioxidant capacity (TAOC), hydrogen peroxide (H2O2) scavenging activity, DPPH radical-scavenging activity, reducing power assay, nitric oxide radical scavenging activity, and superoxide radical-scavenging activity. Results: The results showed that the hydro-alcoholic and aqueous extracts of leaves of M. koenigii and dried fruits of F. carica possess a significant quantity of flavonoids, saponins, terpenoids (9.0%, 0.9%, 0.6% and 7.3%, 8.7%, 0.44%, respectively) and also possess a significant antioxidant activity as evaluated by employing different antioxidant assays. Conclusion: It may be concluded that the hydro-alcoholic and aqueous extracts of leaves of M. koenigii and dried fruits of F. carica exhibit significant antioxidant activity.
Źródło:
Herba Polonica; 2019, 65, 4; 7-17
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Biological activities and chemical composition of solvent extracts of Stoechospermum marginatum (C. Agardh)
Autorzy:
Esmaeili, Akbar
Khakpoor, Marjan
Powiązania:
https://bibliotekanauki.pl/articles/1039656.pdf
Data publikacji:
2012
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
brown seaweed
antibacterial activity
Stoechospermum marginatum
extract
antioxidant activity
Opis:
The objective of this study was to evaluate the chemical composition CH3OH-CH2Cl2 (1:1) extract and biological activities of various extracts derived from the aerial parts of the brown marine alga Stoechospermum marginatum (C. Agardh). Gas chromatography (GC) and gas chromatography-mass spectroscopy (GC-MS) were used to analyze the composition of the essential oil. Total phenolics assay demonstrated a high value in hexane extract (HE), with a lower value for chloroform extract (CE), and the lowest value for methanol extract (ME). DPPH (2,2-diphenyl-1-picrylhydrazyl) assay showed that extracts of S. marginatum possess radical scavenging activity (RSA). Tests of the antioxidant property of the extracts revealed both electron and hydrogen transfer mechanisms. The antibacterial activity of the ME, CE, and HE as well as an ethanol extract was estimated against seven Gram-positive and Gram-negative bacteria. The ethanol extract showed the highest antibacterial activity, and the HE showed the lowest.
Źródło:
Acta Biochimica Polonica; 2012, 59, 4; 581-585
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ ekstruzji na aktywność przeciwutleniającą nasion wybranych roślin strączkowych
Effect of extrusion on antioxidant activity of selected legume seeds
Autorzy:
Remiszewski, M.
Kulczak, M.
Przygoński, K.
Korbas, E.
Jeżewska, M.
Powiązania:
https://bibliotekanauki.pl/articles/1201231.pdf
Data publikacji:
2007
Wydawca:
Polskie Towarzystwo Technologów Żywności
Tematy:
ekstruzja
fasola
groch
rosliny straczkowe
ekstrudaty
polifenole
oznaczanie
przeciwutleniacze
aktywnosc przeciwutleniajaca
zawartosc polifenoli
nasiona suche
Opis:
Celem pracy była ocena wpływu ekstruzji na aktywność przeciwutleniającą suchych nasion roślin strączkowych. Badano całkowitą zawartość polifenoli i aktywność przeciwutleniającą nasion wybranych odmian: grochu Ramrod (Pisum sativum L.), fasoli białej Jaś Karłowy i kolorowej Red Kidney (Phaseolus vulgaris L.) przed i po procesie ich ekstruzji. Najwyższą zawartość polifenoli oraz aktywność przeciwutleniającą stwierdzono zarówno w nasionach, jak i ekstrudatach z fasoli kolorowej ‘Red Kidney’. W ekstrudatach z tej fasoli zawartość związków fenolowych uległa zmniejszeniu o około 20%, a aktywność przeciwutleniająca mierzona metodami z DPPH i ABTS była niższa odpowiednio o 21 i 25% w stosunku do surowca wyjściowego. Całkowita zawartość polifenoli i aktywność przeciwutleniająca suchych nasion fasol białej i grochu była 5-8 razy niższa w porównaniu z fasolą kolorową, a jednocześnie proces ich ekstruzji nie wpłynął na poziom badanych parametrów w uzyskanych ekstrudatach. Stwierdzono, że fasola kolorowa i jej ekstrudaty są lepszym źródłem przeciwutleniaczy i wykazują wyższą aktywność przeciwutleniającą niż groch i fasola biała.
The aim of the study was to estimate the effect of extrusion on antioxidant properties of dry seeds of legume plants. The content of total polyphenols and antioxidant activity in seeds of selected varieties of pea, white and coloured beans were investigated before and after their extrusion. The highest content of polyphenols and antioxidant activity was noted in coloured bean Red Kidney, both in the seeds and in the extrudates. In the extrudates obtained from this variety of bean the content of phenolic compounds decreased by 20% and antioxidant activity measured by DPPH and ABTS methods was lower 21 i 25% respectively, in relation to the raw material. The total content of polyphenols and antioxidant in dry seeds of white bean and pea was 5-8-times lower, compared to coloured bean, and yet extrusion of them had no effect on antioxidant properties of obtained extrudates. The results showed the coloured bean and its extrudates are a better source of antioxidants and antioxidant activity than pea and white bean.
Źródło:
Żywność Nauka Technologia Jakość; 2007, 14, 2; 98-104
1425-6959
Pojawia się w:
Żywność Nauka Technologia Jakość
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Iridoids from Cornus mas L. and their potential as innovative ingredients in cosmetics
Autorzy:
Nizioł-Łukaszewska, Z.
Wasilewski, T.
Bujak, T.
Osika, P.
Powiązania:
https://bibliotekanauki.pl/articles/780034.pdf
Data publikacji:
2017
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
dogwood
antioxidant activity
zein test
tyrosinase inhibition
iridoids
Opis:
Dogwood berries represent a valuable source of a variety of active ingredients. A group that deserves special attention comprises iridoids – compounds with potent antioxidant, antiinflammatory and antibacterial properties. The present study is an attempt to obtain an innovative plant material from dogwood berries. To this end, water and water/ethanol-based extracts (1:1) were prepared and, as the next step, an iridoids-rich fraction was isolated. The total content of iridoids was determined spectrophotometrically, and antioxidant properties of the isolates were concurrently assessed. Additionally, skin whitening activity of isolated fractions was assessed on the basis of tyrosinase inhibition measurement. The testing schedule also involved the formulation of model washing systems based on anionic surfactants. The effect of adding the fractions obtained by the above method on the irritant potential was assessed by determining the zein number.
Źródło:
Polish Journal of Chemical Technology; 2017, 19, 4; 122-127
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of various drying methods on physicochemical characteristics, antioxidant activity and bioactive compounds in Centella asiatica L. leaves: a comparative study
Autorzy:
Mohapatra, Priyanka
Ray, Asit
Jena, Sudipta
Nayak, Sanghamitra
Mohanty, Sujata
Powiązania:
https://bibliotekanauki.pl/articles/16648130.pdf
Data publikacji:
2022
Wydawca:
Polska Akademia Nauk. Czasopisma i Monografie PAN
Tematy:
antioxidant activity
bioactive compounds
Centella asiatica
color characteristics
drying methods
Opis:
This comparative study aimed to evaluate the effects of different drying methods such as solar drying, shade drying (SHD), freeze drying (FD), oven drying, and microwave drying on the physicochemical properties, bioactive components, and antioxidant activity of Centella asiatica. The results showed that out of all the treated samples, FD-treated samples showed the lowest moisture content (2.4%), the lowest water activity (0.24%), and the highest rehydration ratio (5.51%). For samples treated using different drying methods, significant differences in Commission on Illumination – LAB (L *, a *, and b *) values and total color difference (E) were observed. FD-treated samples showed the minimum color change (E) and highest lightness (L*). Additionally, upon Fourier transform infrared spectral analysis, no major changes in the functional groups were observed between C. asiatica leaves processed using different drying methods. FD-treated samples showed the highest antioxidant activity followed by SHD-treated samples, as measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging assays. The phenolic (chlorogenic acid, rutin, kaempferol, and quercetin) and triterpene saponin (madecassoside, asiaticoside, madecassic acid, and asiatic acid) contents of the dried samples of C. asiatica were measured using high-performance liquid chromatography, which showed that the FD method allowed for the highest retention of phenolic and triterpene saponins among the tested drying techniques. The physicochemical characteristics, antioxidant potential, and bioactive retention of the samples that underwent FD treatment were superior to those of other methods, and therefore, FD can be employed as the first-line drying technique for processing C. asiatica leaves.
Źródło:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2022, 103, 3; 235-247
0860-7796
Pojawia się w:
BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-100 z 314

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