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Wyświetlanie 1-50 z 314
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
Wyświetlanie 1-50 z 314

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