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Aims: Fermented functional foods were developed to utilize green tea waste (used tea leaves) and their antioxidative activity was examined. Methodology: The initial tea waste was prepared by steeping regular tea leaves in deionized water at 90°C for 60 s. This procedure was repeated to obtain the fifth and tenth sequential extracts. Subsequently, lyophilized tea leaves were rehydrated with potable water and inoculated with Lactococcus lactis subsp. cremoris. Following thorough mixing, the inoculated sample was fermented under anaerobic conditions at 25°C in the absence of light. To monitor the progress of fermentation, the pH levels of the infusion were measured on days 1, 3, 7, and 14. Additionally, the antioxidative activity of the fermented tea leaves and their infusions was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Results: After one week of lactic acid fermentation, the pH of the infusions from the fifth and tenth tea leaf extracts decreased significantly compared to other samples. However, within two weeks, all sample infusions reached a pH below 4, suggesting that catechins in the used tea leaves may inhibit lactic acid production during the early stages of fermentation. Despite the multiple extractions, the tea leaves from the fifth and tenth extracts retained elements that supported fermentation. Furthermore, the infusion prepared from the tea leaves after the tenth extract continued to exhibit antioxidative activity, indicating that beneficial properties persist even after repeated extractions. Conclusion: Tea waste can be effectively utilized for lactic acid fermentation. Moreover, the resulting infusion may provide health benefits, making it a potential functional food.
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The study investigated the effect of incorporation of watermelon juice in yogurt on the quality of the blends. Yogurt and watermelon (Citrullus lanatus) juice were produced. The watermelon juice was used to substitute 0, 10, 20, 30, 40, and 50% of yogurt. The chemical composition, antioxidant activity, physicochemical, and sensory properties of the blends were determined using standard procedures. The pH of the yogurt and watermelon juice were 4.57 and 5.78, respectively and varied from 5.18 -6.04 for the blends. The moisture, protein, ash, fat and carbohydrate contents decreased with increase in the amount of watermelon juice in the blends. The vitamin C, calcium, zinc and magnesium contents increased while the phosphorus and potassium contents decreased with increased level of watermelon juice in the blends. The phenols and carotenoids contents increased while the flavonoids content decreased with increase in the level of watermelon juice in the blends. The antioxidant activity using DPPH assay varied with the samples where yogurt had higher radical scavenging activity than the watermelon juice. The radical scavenging activities and the ferric reducing antioxidant property (FRAP) values also increased with the level of watermelon juice in the blends. The FRAP values for yogurt and watermelon juice were 1.22 and 1.58mg/ml, respectively and increased to a range of 1.29 -3.70 mg/ml for the blends. The yogurt had higher scores than the watermelon juice for all the sensory attributes evaluated. The scores for the sensory attributes decreased with increase in the level of watermelon juice in the blends. However, the scores for the blend containing 10 % watermelon juice for all the attributes were not significantly different (p>0.05) from those of the yogurt. Therefore, it is concluded that watermelon juice could be used to substitute 10% yogurt without adversely affecting the qualities of the blends.
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The Rutaceae family includes Aegle marmelos L., a moderately sized aromatic tree that is also known as Bael, Bengal quince, golden apple, Japanese bitter orange, stone apple, or wood apple. It is mostly found in tropical or subtropical regions. Fever, seminal weakness, nausea, vomiting, swellings, diarrhea, dyspepsia, and intermittent fever are the most common ailments that bael leaves are used to treat. Because of their high phenolic and flavonoid content, leaves have anti-allergic, anti-inflammatory, anti-microbial, anti-thrombotic, cardioprotective, and vasodilatory properties. Therefore, the aim of the present study was to determine the phytochemical components, antioxidant capacity, GC-MS analysis, total phenolic & flavonoid contents in the methanolic extracts of A. marmelos leaves. Various secondary metabolites were observed in the aqueous and methanolic A. marmelos leaf extracts. TLC analysis of methanolic extracts revealed five distinct spots having different Rf values. Total phenolic content was found to be 33 ± 7.62 mg GAE/g, flavonoid content was 307.8 ± 130.12 mg QE/g. The highest antioxidant activity of methanolic extract of A. marmelos leaves was obtained at 1000 µg/ml conc. and it was dose dependent. Many biologically active compounds were present as analysed by GC-MS. The highest peak area of Perylo[1,12-def]-1,3-dioxepin-5,11-dione, 6,12-dihydroxy-8,9-bis(2-hydroxypropyl)-7,10-dimethoxy-, stereoisomer (3.502%) was observed.
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The chemical composition, antioxidant and antimicrobial activities of the essential oil from leaves and flowers of Lepechinia rufocampii Epling & Mathias were studied. GC-FID and GC-MS analyses allowed the identification and quantification of 122 constituents, representing 98.7% of the essential oil. Aliphatic compounds, mainly methyl ketones (62.4%) and sesquiterpene hydrocarbons (19.5%) were found to be the most abundant compounds, while oxygenated monoterpenes were the minor. The most abundant compounds were undecan-2-one (34.6%), nonan-2-one (21.1%), and (E)-caryophyllene (8.3%). Antioxidant activity was examined using DPPH, ABTS, and FRAP assays. The essential oil had a low scavenging effect and it showed ferric reducing activity. Antimicrobial activity of the essential oil was observed against pathogenic bacteria and a pathogenic yeast. The essential oil showed very good activity against Staphylococcus aureus, Escherichia coli and Salmonella entericaserovar, but low activities against Pseudomonas aeruginosaand Candida albicans. The MIC valueof the essential oil varied from 1.04-33.05 µL/mL, with the lowest for Salmonella entericaserovar.
Se estudió la composición química, actividades antioxidantes y antimicrobianas del aceite esencial de hojas y flores de Lepechinia rufocampii Epling & Mathias. Los análisis por GC-FID y GC-MS permitieron la identificación y cuantificación de 122 constituyentes, que representan el 98.7% del aceite esencial. Los compuestos alifáticos, principalmente metilcetonas (62.4%) y los hidrocarburos sesquiterpénicos (19.5%) resultaron ser los compuestos más abundantes, mientras que los monoterpenos oxigenados fueron los minoritarios. Los compuestos más abundantes fueron undecan-2-ona (34.6%), nonan-2-ona (21.1%) y (E)-cariofileno (8.3%). La actividad antioxidante se examinó mediante ensayos DPPH, ABTS y FRAP. El aceite esencial tuvo un bajo efecto eliminador y mostró actividad reductora de hierro. Se observó actividad antimicrobiana del aceite esencial contra bacterias patógenas y una levadura patógena. El aceite esencial mostró muy buena actividad contra Staphylococcus aureus, Escherichia coli y Salmonella entericaserovar, pero baja actividad contra Pseudomonas aeruginosa y Candida albicans. El valor de CIM del aceite esencial varió de 1.04 a 33.05 µL/mL, siendo el más bajo para Salmonella entericaserovar.
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Oils, Volatile/pharmacology , Plant Leaves/chemistry , Plants, Medicinal/chemistry , Ecuador , Anti-Infective Agents/pharmacology , Antioxidants/pharmacologyABSTRACT
Background: The fruit of Opuntiadillenii, commonly known as prickly pear, is widely consumed for its nutritional and medicinal benefits, such as anti-inflammatory and antioxidant properties. It plays a significant role in local diets and traditional medicine, contributing to economic value. However, research on its phytochemical composition and health benefits is limited, highlighting the need for further investigation. Objectives: The current study assessed morphological traits, biochemical composition, and antioxidant activity using the 2,2-diphényl-1-picrylhydrazyl (DPPH) assay. Methods: The morphological traits, biochemical parameters, and antioxidant content of the Moroccan O.dilleniifruit fractions, namely peel, juicy pulp, and seeds, were investigated. Results: The coefficient of variation of the morphological traits oscillated between 16.03 % for fruit weight and 51.83 % for seed weight, indicating a broad level of morphological variability. The total phenolic content of fruit fractions ranged from 202 to 56 g EAG/ 100 g extract, while the total flavonoids varied from 185 to 11 mg EC/100g extract. In addition, the total levels of betacyanins, betaxanthins, and condensed tannins ranged from 6.1 to 335 mg/L, 4.7 to 123 mg/L, and 12 to 8.3 mg/100g, respectively. As for ascorbic acid, it was concentrated in the juicy pulp at 580 mg/100 g, while it was absent in the seeds fraction. The phenolic compounds, flavonoids, and betalain contents were significantly correlated with antioxidant activities, whereas total ascorbic acid and condensed tannins were weakly correlated. Conclusion: These findings suggest that O. dillenii fruits may be a potential source of natural antioxidants for both food applications and medicinal functions.
IntroduccioÌn: El fruto de Opuntia dillenii, comúnmente conocido como nopalera, es ampliamente consumido por sus beneficios nutricionales y medicinales, como sus propiedades antiinflamatorias y antioxidantes. Juega un papel significativo en las dietas locales y la medicina tradicional, contribuyendo a su valor económico. Sin embargo, la investigación sobre su composición fitoquímica y beneficios para la salud es limitada, lo que resalta la necesidad de una mayor investigación. Objetivos: En el presente estudio se evaluaron los rasgos morfológicos, la composición bioquímica, así como la actividad antioxidante mediante el ensayo DPPH. Métodos: Se investigaron los rasgos morfológicos, parámetros bioquímicos y el contenido de antioxidantes de las fracciones de fruto de O. dillenii marroquí, a saber, cáscara, la pulpa jugosa y las semillas. Resultados: El coeficiente de variación de los rasgos morfológicos osciló entre el 16,03 % para el peso del fruto y el 51.83 % para el peso de las semillas, lo que significa un amplio nivel de variabilidad morfológica. En cuanto al contenido fenólico total de las fracciones del fruto, osciló entre 202 y 56 g EAG/ 100 g de extracto, mientras que el total de flavonoides varió entre 185 y 11 mg EC/100 g de extracto. Además, el total de betacianinas, betaxantinas y taninos condensados osciló entre 6.1 y 335 mg/L, 4.7-123 mg/L y 12 a 8.3 mg/100g, respectivamente. En cuanto al ácido ascórbico, se concentró en la pulpa jugosa a 580 mg/100 g, mientras que estaba ausente en la fracción de semillas. Los contenidos de compuestos fenólicos, flavonoides y betalaína se correlacionaron significativamente con las actividades antioxidantes, mientras que el ácido ascórbico total y los taninos condensados se correlacionaron débilmente. Conclusiones: Este hallazgo sugiere que los frutos de O. dillenii pueden servir como fuente potencial de antioxidantes naturales tanto para aplicaciones alimentarias como para funciones medicinales.
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Humans , Antioxidants , Biochemistry , Flavonoids , Betalains , Phenolic CompoundsABSTRACT
Background: Peptic ulcer is a condition characterized by open sores resulting from excessive acid production in the stomach or digestive tract, causing damage to the mucosal lining. Tamarix gallica (TG), is traditionally known for its anti-inflammatory, antioxidant, antibacterial activity, etc. Objective: The scientific evidences based on its efficacy specifically for anti-ulcers activity are limited, hence, the study aimed to evaluate protective effect of TG against aspirin-induced peptic ulcers. Materials and Methods: Phytochemical screening was performed fol- lowed by assessment of protective effect of TG against aspirin induced toxicity in rats. Network biology and polypharmacology studies were performed to determine the possible molecular targets involved in pathophys- iology of ulcers. Results: The study revealed that the TG extract at high dose (500 mg/kg b.w.) significantly exhibits protective effect against aspirin induced ulcers via regulation of free acidity pepsin production, overall acidity via regulating antioxidant status (SOD, GSH, CAT, etc). Morphological studies revealed less damage with less disruption of the gastric mucosa layer having normal mucosal structure, no swelling or oedema was found in drug treated groups. Conclusion: Moreover, network biology and polypharmacology outcomes revealed that SOD2, CAT, EPO, IL10, EGF, TGFB1 etc. play a significant role in functional gastrointestinal-associated disease or peptic ulcer. Hence, the study concludes that TG polyphenols including phenols and flavonoids play an important role in alleviation of peptic ulcer or associated complication and thus demonstrating TG as a natural therapeutic regimen against ulcers in glance of nature.
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Thechemical composition, antioxidant and antimicrobial activities of the essential oil from aerial parts (leaves and flowers) of Chuquiraga arcuataHarling grown in the Ecuadorian Andes were studied. One hundred and twenty-six compounds were identified in the essential oil. Monoterpene hydrocarbons (45.8%) and oxygenated monoterpenes (44.1%) had the major percentages. The most abundant compounds were camphor (21.6%), myrcene (19.5%), and 1,8-cineole (13.4%). Antioxidant activity was examined using DPPH, ABTS,and FRAP assays. The essential oil had a moderate scavenging effect and reduction of ferric ion capacity through FRAP assay. Antimicrobial activity of the essential oil was observed against four pathogenic bacteria and a fungus. The essential oil exhibited activity against all microorganism strains under test, particularly against Candida albicansand Staphylococcus aureuswith MICs of 2.43-12.10 µg/mL.
Se estudió la composición química, actividades antioxidantes y antimicrobianas del aceite esencial procedente de las partes aérea (hojas y flores) de Chuquiraga arcuataHarling cultivadas en los Andes ecuatorianos. Se identificaron 126 compuestos en el aceite esencial. Los hidrocarburos monoterpénicos (45,8%) y los monoterpenos oxigenados (44,1%) tuvieron el mayor porcentaje. Los compuestos más abundantes fueron alcanfor (21,6%), mirceno (19,5%) y 1,8-cineol (13,4%). La actividadantioxidante se examinó mediante ensayos DPPH, ABTS y FRAP. El aceite esencial tuvo un efecto eliminador moderado y una reducción de la capacidad de iones férricos mediante el ensayo FRAP. Se observó actividad antimicrobiana del aceite esencial contra cuatro bacterias y un hongo patógenos. El aceite esencial mostró actividad contra todas las cepas de microorganismos bajo prueba, particularmente contra Candida albicansy Staphylococcus aureuscon CMI de 2,43-12,10 µg/mL.
Subject(s)
Oils, Volatile/chemistry , Plant Extracts/chemistry , Asteraceae/chemistry , Anti-Infective Agents/chemistry , Antioxidants/chemistry , Bacteria/drug effects , Oils, Volatile/pharmacology , Plant Extracts/pharmacology , Chromatography, Gas , Plant Leaves/chemistry , Monoterpenes/analysis , Ecuador , Hydrocarbons/analysis , Anti-Infective Agents/pharmacology , Antioxidants/pharmacologyABSTRACT
Sree Kiran, Sree Rashmi, Sree Pallavi, and Muktakeshi are the four commonly cultivated varieties of Colocasia esculenta (L.) Schott. The current study aims to perform phytochemical screening and the antioxidant capacity of the leaf extracts of these varieties. Furthermore, LCMS was used to examine the polyphenolic content of Muktakeshi's ethanolic leaf extract. The phytochemical analysis of the cultivars indicated that all extracts contained beneficial phytocompounds like phenols, terpenoids, flavonoids, alkaloids, saponins, and tannins. The ethanolic leaf extract of Muktakeshi was found to have greater levels of total phenol (39.47±0.47 GAE mg/g) and flavonoid (49.672±0.15 QE mg/g) contents. All the leaf extracts exhibited a moderate antioxidant ability, whereas the ethanolic extract of Muktakeshi exhibited comparatively higher antioxidant potential in both DPPH (88.3±0.58%) and nitric oxide (84.6±0.79%) assays with the least IC50 value. The LCMS studies detected eight polyphenolic compounds like quercetin, kaempferol, gallic acid, caffeic acid, luteolin 7-rutinoside, chlorogenic acid, vitexin, and rutin in the ethanolic leaf extract of Muktakeshi. It is a good source of many potentially effective bioactive compounds and helps to prevent human oxidative stress-associated diseases. The present study found considerable variations in the phenol-flavonoid content and antioxidant properties of the Colocasia varieties studied.
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Producing bakery products with low glycemic index is expedient to replacing the consumption of foods, such as white bread, correlated with cardiovascular diseases. This research looked at the chemical, antioxidant, anti-diabetic, and sensory properties of bread made from a mix of wheat flour (WF), pretreated African yam bean (AYB) and Bambara groundnut (BGN) seed coat. Bread samples were produced from formulated composite flour (wheat flour, pretreated African yam bean and Bambara groundnut seed coats) obtained from mixture design in response surface methodology in the ratio of WF: AYB (78.2 g: 21.8 g) and WF: BGN (74.42 g: 25.57 g). Samples were evaluated for proximate, total phenol and antioxidant activity (DPPH and ABTS), dietary fibre (Soluble, Insoluble and Total), anti-diabetic (glycemic index, alpha-amylase and alpha glucosidase inhibition) and sensory properties. Data generated were subjected to Analysis of Variance to determine level of significant difference while means were separated by Duncan multiple range at p<0.05. The proximate composition of the bread samples, were moisture (30.29�.75%), crude fibre (0.58�68%), protein (7.98�.59%), ash (1.69�35%,) fat (1.23�65%), and carbohydrate (48.20�.77%). Total phenol, DPPH and ABTS ranged between 0.87 and 3.48 mgGAE/g, 3.07�.88% and 0.001 - 0.004 Mmol/g respectively. The insoluble, soluble and total dietary fibre were (2.91-9.28%), (1.34-4.47%) and (4.25-12.73%) respectively. The values for the glycemic index alpha-amylase inhibition and alpha-glucosidase inhibition of the bread samples were (21.85�.54), (26.99�.31%), and (34.21�.44%) respectively. The sensory attributes of the composite bread were between liked slightly and liked moderately but the overall acceptability was not significantly different from the control sample made with 100% wheat flour. The study indicated that pretreated underutilized seed coats could be a useful ingredient in producing functional bread with appreciable nutrient profile.
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Aims: This work aims to investigate the phytochemical composition and antioxidant potential of the leaves of Macaranga heterophylla.Methodology: For this purpose, phytochemical screening by detection tests and thin layer chromatography (TLC), determination of total phenols content, total flavonoids content and condensed tannins content, and assessment of antioxidant potential by DPPH and reducing power tests were carried out on aqueous crude extracts, ethanolic crude extracts and selective extracts of the leaves of M. heterophylla.Results: The percentage yields obtained with ethanol (70%) (28.90 and 24.70% for the ethanolic decoction and ethanolic macerate respectively) are higher than those obtained with water (24.30 and 21.10% for the aqueous decoction and aqueous macerate respectively). The phytochemical screening highlighted the presence of several phytochemical families such as phenolic compounds (coumarins, flavones, tannins), quinones, sterols and polyterpenes, saponosides, glycosides, cardiotonic glycosides and oligosaccharides. Quantitative analysis of total phenolics, total flavonoids and proanthocyanidols showed that their respective levels in the leaves of M. heterophylla varied depending on the solvent and the extraction technique. Concerning total phenolics, the aqueous decoction and ethanolic macerate gave the best total phenol contents (129.04 � 9.53 and 119.82 � 2.63 mg EAG/g DM respectively); for total flavonoids, the aqueous decoction gave the best content (33.03 � 1.61 mg EQ/g DM), while for condensed tannins, the aqueous macerate gave the best content (0.87 � 0.02 mg ECT/g DM). With regard to DPPH antioxidant activity, the results showed that the ethanolic decoction has more pronounced antioxidant activity than the aqueous decoction, while the aqueous macerate showed better antioxidant activity than the ethanolic macerate. Concerning the reducing power test, the opposite trend was observed.Conclusion: The present study demonstrated that M. heterophylla is a concentrate of secondary metabolites with antioxidant properties, which would explain its use in traditional medicinal practice.
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Background: Hygrophila schulli, a medicinal herb, has traditionally been used to treat a wide range of ailments such as diarrhoea, dysentery, and cough. The aim of this experiment was to seek the antioxidant and antidiabetic properties of the methanolic extract of H. schulli leaf (MEHL) by in vitro and in vivo study.Methods: Methanol was used as a solvent to extract H. schulli leaves. In vitro antioxidant activity of MEHL was determined by DPPH and ABTS free radical scavenging assay and in vitro antidiabetic activity was revealed by ?-amylase inhibition assay and ?-glucosidase inhibition assay. To explore in vivo antidiabetic properties, diabetes was induced in Swiss albno mice by a single intraperitoneal injection of alloxan at a dose of 80 mg/kg body weight. Swiss albino mice were separated into five groups (normal and diabetic) and orally treated with normal pellet diet, water (normal control and diabetic control), glibenclamide (5 mg/kg BW), and MEHL (100 and 200 mg/kg BW).Results: MEHL showed significant scavenging activity in DPPH and ABTS free radical scavenging assay (IC 50 value is 105.80 礸/mL and 27.47 礸/mL respectively). In the ?-amylase inhibition assay, MEHL at a concentration of 120 g/mL inhibited ?-amylase activity by 23.13%, furthermore, at 100 g/mL concentration of MEHL, 55.62% inhibition of ?-glucosidase activity was detected. Diabetic mice treated with MEHL exhibited a significant decrease in blood glucose levels by 12.66%-33.45% from the 5th to the 21st day in the in vivo assay at a concentration of 200 mg/kg body weight. MEHL significantly reduced the activity of serum SGPT and SGOT in diabetic mice as compared to the control group. In diabetic mice, the extract improved TG, TC, LDL, HDL, and VLDL levels as compared to untreated mice.Conclusion: The current study indicated that H. schulli leaf extract is a natural source of antioxidants, has substantial antidiabetic effects and enhances lipid profile markers in diabetic mice and may be utilized as an alternate therapy for diabetes control.
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The study assesses the biological properties of methanolic extracts derived from the leaves, stems, and roots of Begonia malabarica, a native plant species in the mountainous area of southern India. The GC-MS was used to analyze the phytochemicals in the solvent from Begonia malabarica that had been extracted with methanol. The antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and as reference solution is ascorbic acid. The cytotoxicity activity was determined using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) approach. The GC-MS analysis effectively revealed 35 distinctive phytomolecules. The primary constituents, namely tert-butylbenzene (23%), 2-methylnaphthalene (6.2%), ethyl ester of octadecanoic acid (0.9%), and (Z,Z)-9,12-octadecadienoic acid (0.9%), are noted. The results, the methanolic extracts from B. malabarica are antioxidants that have significant levels (P < 0.05) of DPPH radical scavenging activities at different doses. The detected radical scavenging activities exhibited a higher proportion in the stem of B. malabarica. The IC50 values for the methanolic extracts were found to be 0.77 mg/ml, 0.49 mg/ml, and 0.68 mg/ml, respectively. The MTT analysis demonstrated that the methanolic extracts exhibited a considerable increase in cytotoxic activity against the pancreatic cancer (PANC-1) cell line, resulting in a cell viability percentage of 69.63% at a concentration of 31.25µg/ml. These findings confirm the possible biological effects of B. malabarica and its prospective use in different pharmaceutical pursuits in the future.
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The consumption of vegetable oils is common in our daily diet. Rapeseed oil (canola oil) is the third most consumed edible oil in the world, followed by palm and soybean oils in terms of production. Rapeseed oil has a low proportion of saturated fatty acids, while it is rich in unsaturated fatty acids, as well as in healthy compounds such as phenols, tocopherols, phytosterols, carotenoids, and fat-soluble vitamins. However, processing technologies affect the content and functional activities of bioactive compounds in the oil. Aim: To assess any potential effect of hot or cold pressing and a refining process on the nutritional value and the profile of several bioactive compounds in canola oils produced in Chile. Methods: Canola oils were characterized regarding their fatty acid profile, phytosterol and tocopherol composition, total phenol content, and antioxidant activity, according to the mode of extraction (cold or hot pressed) and before and after bWeing subjected to a refining process. Results: Fatty acid profiles were not significantly different in any of the analyzed canola oils. Refining but not temperature extraction led to a sharp decrease of phytosterols and tocopherols. Hot pressing significantly increased the amount of total phenols (3.1 times) and the antioxidant activity measured by ORAC (3.1 times) and DPPH (8.3 times) compared to the cold extraction. However, phenolic concentration and antioxidant capacity decreased after refining. Conclusions: Refining processes should be adjusted to reduce the loss of bioactive compounds in the oil.
El consumo de aceites vegetales es habitual en nuestra dieta diaria. El aceite de colza (aceite de canola) es el tercer aceite comestible más consumido en el mundo, seguido por los aceites de palma y soja en términos de producción. El aceite de colza tiene una baja proporción de ácidos grasos saturados, mientras que es rico en ácidos grasos insaturados, así como en compuestos liposolubles saludables como fenoles, tocoferoles, fitoesteroles, carotenoides y vitaminas. Sin embargo, las tecnologías de procesamiento afectan el contenido y las actividades funcionales de los compuestos bioactivos en el aceite. Objetivo: Evaluar cualquier efecto potencial del prensado en caliente o en frío y un proceso de refinación sobre el valor nutricional y el perfil de varios compuestos bioactivos en los aceites de canola producidos en Chile. Métodos: Los aceites de canola se caracterizaron en cuanto a su perfil de ácidos grasos, composición de fitoesteroles y tocoferoles, contenido de fenoles totales y actividad antioxidante, según el modo de extracción (prensado en frío o en caliente) y antes y después de ser sometidos a un proceso de refinación. Resultados: Los perfiles de ácidos grasos no fueron significativamente diferentes en ninguno de los aceites de canola analizados. La refinación, pero no la extracción en caliente, condujo a una fuerte disminución de los fitoesteroles y tocoferoles. El prensado en caliente aumentó significativamente la cantidad de fenoles totales (3,1 veces) y la actividad antioxidante medida por ORAC (3,1 veces) y DPPH (8,3 veces) en comparación con la extracción en frío. Sin embargo, la concentración de fenoles y la capacidad antioxidante disminuyeron después del refinado. Conclusión: Los procesos de refinación deben ajustarse para reducir la pérdida de compuestos bioactivos en el aceite.
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Opuntia elatior Mill. is found in the semi-arid regions of Gujarat and is known for its blood tonic action among the local communities as a folklore belief. In the present study, aqueous and methanolic extracts of cladode and fruit of O. elatior were subjected to preliminary phytochemical characterization followed by a detailed evaluation through high resolution-liquid chromatography-mass spectroscopy analysis. The isolated molecules were profiled for their properties, and isorhamnetin, phloretin, and herbacetin were the most suitable phytochemicals for further drug discovery studies as they satisfied the Lipinski rule. The study also revealed some novel unreported molecules which were subjected to further validation and confirmation. In vitro antioxidant activity of cladode and fruit extracts over a range of concentrations was evaluated using 2, 2-diphenyl-1-picryl-hydrazine-hydrate (DPPH) assay inhibition and a free radical scavenging assay. The total phenol and flavonoid content results indicated their potent antioxidant properties. In vitro antiproliferative assays such as 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), scratch (wound healing), and colony formation have shown that fruit aqueous and methanolic extracts, cladode methanolic and aqueous extracts, could inhibit cell viability in that order by enhancing cytotoxicity potential in the human breast cancer cell line, Michigan Cancer Foundation (MCF-7). Furthermore, a mechanistic in silico study was performed to evaluate the potential of the isolated molecules of the plant for their docking actions on antiproliferative and apoptotic pathways. The results revealed that isorhamnetin, phloretin and herbacetin showed a strong binding affinity toward Bax (?7.8, ?7.3, ?7.8), Bcl-2 (?7.4, ?6.9, ?7.5), Caspase 9 (?7.3, ?6.3, ?7.3) and Cyclin D1 complexed with CDK4 (?7, ?6.6, ?6.9). The overall findings of this research work are among the first in scientific investigations into this underexplored plant.
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This study aimed to elucidate the role of fermentation extraction by Saccharomyces cerevisiae in increasing polyphenol antioxidants in Orthosiphon stamineus Benth leaves. This study comprised five experimental extraction methods, i.e., fermentation, maceration, boiling, fermentation + boiling, and fermentation + maceration, with two types of samples (dry and wet) for each extraction method. The present study shows that fermentation extraction with dry samples has the highest polyphenol content. Interestingly, fermentation with S. cerevisiae on O. stamineus can increase the number of phenols and flavonoids, thereby increasing antioxidant activity. This study shows that dry leaf extract of O. stamineus leaves has been known as a good source of antioxidants, and the extraction method with fermentation is a better method to increase the antioxidant activity of O. stamineus. The result of the present study demonstrated that S. cerevisiae plays some important roles in increasing antioxidant polyphenol content in O. stamineus leaves.
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Background: Curcumin, a curcuminoid derived from turmeric (Curcuma longa), has been extensively studied for various bioactivities. However, its limited water solubility and sensitivity to light restrict its therapeutic applications. In recent years, researchers have been exploring ways to enhance the properties of curcumin. In the current investigation, curcumin was transformed into its nanoform by utilizing d-glucose in an aqueous phase at room temperature, creating water-soluble nanocurcumin. Since this study focuses on altering the architecture of the curcumin sphere, it has been examined explicitly for antioxidant activity through well-defined in vitro assays. Materials and Methods: Nanocurcumin was synthesized through the conversion of curcumin using d - glucose. The zeta potential of nanocurcumin was measured to assess its water solubility. The orientation of curcumin in its nanoform was confirmed through ultraviolet–visible (UV–Vis) spectroscopy and photoluminescence. High-resolution transmission electron microscopy (HR-TEM) was employed to provide evidence of its potential assembly. At the same time, Fourier-transform infrared (FTIR) analysis was conducted to discern alterations in peaks and stretches indicative of the transition to the nanoform. The prepared nanocurcumin was examined for superoxide and free radical scavenging activities, given curcumin’s well-known antioxidant properties. Results: The zeta potential measurement of nanocurcumin yielded a mean value of ?53.4 mV. The nanoform orientation of curcumin was confirmed through UV–Vis spectroscopy, revealing a shift in the maximum absorption from 450 to 430 nm. Photoluminescence analysis, conducted with excitation at a wavelength of 478 nm, recorded a significant 5.01-fold increase in fluorescence intensity, from 193.6 to 971.8 a.u., accompanied by a slight shift in the emission maxima peak. HR-TEM was done, and various field images have been taken. Some images illustrated the probable assembly of curcumin into a spherical nanoform with a shell-like structure embedded inside the glucose sphere. Fourier-transform infrared analysis indicated alterations in some peaks and stretches due to the transition to the nanoform. Upon examination of the prepared nanocurcumin for superoxide and free radical scavenging activity, a noteworthy enhancement in superoxide scavenging activity was observed, increasing from 21.42 ± 5.01% in the native form to 69.94 ± 5.84% in the nanoform at a concentration of 10 ?g/mL of curcumin. Conversely, a slight reduction in free radical scavenging activity was noted, decreasing from 55.57 ± 5.16% in native curcumin to 47.43 ± 6.83% in the nanoform at the same concentration.Conclusion: The water-soluble curcumin synthesized in this study can be regarded as an advanced molecule with the potential to address diseases mediated by oxidative stress effectively.
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The Ecbolium linneanum Kurz., plant has been used historically in traditional medicine to treat a wide range of ailments including gout, rheumatism, etc. Therefore, we set out to investigate its anti-diabetic and antioxidant effects. This study was executed by assessing its in vitro antidiabetic and antioxidant effects and characterizing the phytochemical composition of the plant material. The antidiabetic action was measured using the ?-amylase assay, while antioxidant activity was evaluated using the 2,2-Diphenyl-1-picrylhydrazyl) (DPPH), ferric ion reducing antioxidant power, and hydrogen peroxide assays. The compounds were also put to in-silico tests for drug-likeness, absorption, distribution, metabolism, and excretion profile, and binding interactions with ?-amylase. In this study, the methanolic leaf extract significantly inhibited ?-amylase activity (IC50 – 684.94 g/ml). An impressive level of antioxidant activity (87.78% radical scavenging) was measured with the DPPH test. About 57 phytochemicals were discovered in the methanolic leaf extract employing gas chromatography-mass spectroscopy and high-resolution liquid chromatography-mass spectrometry analyses. About 28 compounds were found promising in oral bioavailability and drug-likeness properties in in-silico research. A few compounds like rhodotoxin A, pyrophosphite a, and 23-acetoxysoladulcidine demonstrated a high-binding affinity for ?-amylase. The findings of this study provide preliminary evidence that leaf extracts of E. linneanum may possess anti-diabetic and antioxidant activities. This plant is an excellent source to instigate in researching new natural candidates for antidiabetic therapy.
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Objective To explore the antioxidant capacity of the volatile oil components of the Mongolian medicine Zhenbaowan and the mechanism of action in the treatment of rheumatoid arthritis(RA)by using bioinformatics technology,GC-MS technology,and antioxidant activity experiment.Methods The volatile oil in Zhenbaowan was extracted using water vapor distillation and the volatile oil components were qualitatively analyzed by GC-MS.Based on the results of GC-MS analysis,bioinfor-matics analysis was used to investigate the main components,key targets,and pathways of the volatile oil of Zhenbaowan in pre-venting and treating RA.Meanwhile,the antioxidant activity of the volatile oil was determined and analyzed using the 2,2-Diphen-yl-1-picrylhydrazyl(DPPH)method.Results A total of 115 volatile oil components were identified in Zhenbaowan,of which the top 48 components accounted for 97.66%of the total volatile oil content.Bioinformatics analysis revealed that Zhenbaowan can regulate signal transduction,inflammation,and protein phosphorylation through 147 RA-related targets,and intervene in signaling pathways such as PI3K-Akt,MAPK,and RAS.Molecular docking results showed that the seven main components of Zhenbaowan volatile oil can spontaneously bind to the five core targets.Antioxidant activity tests have proved that the volatile oil of Zhenbaowan has a more significant antioxidant capacity.Conclusion Using GC-MS high-throughput analysis technology combined with bioinformatic analysis and antioxidant activity test,the pharmacodynamic substances and mechanism of action of the volatile oil components of Zhenbaowan,a Mongolian medicine,in the treatment of RA are hypothesized.It provides a theoretical basis for the further study of the volatile oil components of Zhenbaowan.
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Objective Explore changes in polysaccharides in Jiangxiangru before and after ginger juice preparation,and evaluate polysaccharide anti-inflammatory and antioxidant activities before and after processing.Methods The contents of Jiangxiangru polysaccharide(JXRPs)and Ginger juice processed of Jiangxiangru polysaccharide(JZJXRPs)before and after processing were determined by phenol-sulfuric acid method.We used the swelling model in rats and endotoxin(LPS)to establish the RAW264.7 mouse macrophage inflammation model.The optimal administration concentration was determined using a cell proliferation(MTT)assay.Enzyme-linked immunosorbent assay(ELISA)were used to measure Interleukin-6(IL-6),Interleukin-12(IL-12),Nitric oxide(NO),Interleukin-4(IL-4),and Interleukin-10(IL-10).Bleeding time of mice by tail cutting was observed to evaluate the hemostatic effect.The ability to remove 1,1-diphenyl-2-picryl-hydrazyl radical(DPPH)and 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)was used to evaluate in vitro antioxidant activity.Results The contents of JXRPs and JZJXRPs were 13%and 22%,respectively.In swollen rats at 4 h after injection,compared with the model group,200 mg/kg JXRPs and 100 mg/kg JZJXRPs significantly reduced rat swelling(P<0.05).In vitro anti-inflammation assessment showed that the polysaccharides before and after processing significantly inhibited secretion of IL-6,IL-12,and NO(P<0.01)and promoted secretion of IL-4 and IL-10(P<0.01),and also that processing post-effects were stronger.The hemostatic experiment show that,compared with the control group,JXRPs increased hemostasis,but without a significant difference,and no significant difference was found using JZJXRPs,although high doses showed a trend to increase hemostasis.In vitro antioxidant activity showed that JXRPs and JZJXRPs had different scavenging abilities for DPPH and ABTS with IC50 values of JXRPs of 0.2215 and 0.2110 mg/ml,respectively,and IC50 values of JZJXRPs of 0.1651 and 0.1884 mg/mL,respectively.Conclusions After Jiangxiangru is produced in ginger juice,it promotes dissolution of polysaccharides and increases polysaccharide content.Anti-inflammatory,hemostasis,and antioxidant capacities are stronger in JZJXRPS than JXRPS,which lays the foundation for follow-up research and clinical applications of JXRPS.
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ObjectiveThe correlation of Pueraria lobata producing areas, climate factors, total flavonoids of P. lobata, polysaccharide content of P. lobata, and antioxidant activity of P.lobata for medicinal application was analyzed, and the relationship between climate factors and the formation of P. lobata quality was evaluated. MethodThe scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH) and 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals by total flavonoids and polysaccharides of P. lobata were detected, and the correlation between the contents of each component and the information of producing areas and climate factors was analyzed. ResultThe ABTS+ scavenging rate by total flavonoids of P.lobata was negatively correlated with altitude (P<0.05) and positively correlated with annual sunshine hours (P<0.05). The altitude was positively correlated with the total flavonoid content, while the annual sunshine hours were negatively correlated with the total flavonoid content. There was a negative correlation between total flavonoid content and ABTS+ scavenging rate by total flavonoids. In other words, lower altitude and longer annual sunshine hours indicated lower total flavonoid content and higher ABTS+ scavenging rate by total flavonoids. The ABTS+ scavenging rate by polysaccharides of P. lobata was negatively correlated with the frost-free period (P<0.05) and the mean temperature in July (P<0.01). There was a positive correlation between the polysaccharide content of P. lobata and the frost-free period. The mean temperature in July was positively correlated with the polysaccharide content of P. lobata (P<0.05). The polysaccharide content of P. lobata was negatively correlated with the ABTS+ scavenging rate by polysaccharides of P. lobata. In other words, a shorter frost-free period in the producing area and lower mean temperature in July indicated lower polysaccharide content of P. lobata and higher ABTS+ scavenging rate by polysaccharides of P. lobata. The mean temperature in July was significantly correlated with the contents of total flavonoids and polysaccharides in P. lobata samples (P<0.05). The lower mean temperature in July was often accompanied by lower total flavonoid content of P. lobata, lower polysaccharide content of Pueraria lobata, and stronger antioxidant activity of P. lobata samples. ConclusionThe ability of P. lobata to remove ABTS+ is stronger than that of DPPH+. There is a significant correlation between climate factors, content, and antioxidant capacity in each producing area. Further research on the internal law of the formation of medicinal active components of P. lobata induced by core climate factors will provide a scientific basis for revealing the formation mechanism of genuine P. lobata and the subsequent control of P. lobata quality according to the environment of producing areas.