Antioxidant activities of fractions from longan pericarps

Yang, Xin; Fu, Yan; Huang, S. T.; Chen, Fu

doi:10.1590/s0101-20612014005000034

Cited by 31 publications

(18 citation statements)

References 26 publications

(29 reference statements)

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“…Eighty percent (80%) of the ethanolic extracts were made for the specific narrowing of the phenolic content of the brans, but the total phenolic content of the extracts were determined by the modified Folin-Ciocalteu colorimetric of Kusirisin et al (2009) and Yang et al (2014). Briefly, 100 μL of Folin-Ciocalteu reagent was mixed with 1.5 mL of deionized water and 200 μL of extracts or gallic acid (positive control) with different concentrations.…”

Section: Total Phenolic Content Determinationmentioning

confidence: 99%

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Pengkumsri¹,

Chaiyasut²,

Saenjum³

et al. 2015

Food Sci. Technol (Campinas)

120

104

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Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world's population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety. In these varieties, high amounts of anthocyanin pigment are deposited in the rice coat to form its black (also known as purple), brown and red colors. Minimum studies are there to explain the properties of these rice varieties of Thailand. Thus, the current study was aimed to assess the physicochemical and antioxidative properties of three rice varieties (Chiang Mai Black rice, Mali Red rice and Suphanburi-1 Brown rice) of different cultivars of northern Thailand. Rice bran extracts of these three cultivars were prepared with different solvents (polar and non-polar) for the evaluation of total phytochemical content and anti-oxidant free-radical-scavenging properties. Chiang Mai Black rice contained higher concentration of phenolic acid, flavonoids, and anthocyanins (Cyanidin 3-glucoside, peonidin 3-glucoside, cyanidin chloride). Chiang Mai Black rice is richer in free-radical-scavenging compounds and activities than the other tested varieties. Polar extractions of rice bran are high in anti-oxidative compounds and activities than non-polar extractions.Keywords: anti-oxidant; phytochemicals; colored rice variety; polar and non-polar extraction.Practical Application: Nutrient rich rice cultivar has been identified for further characterization of bioactive compounds of rice.

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Section: Total Phenolic Content Determinationmentioning

confidence: 99%

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Pengkumsri¹,

Chaiyasut²,

Saenjum³

et al. 2015

Food Sci. Technol (Campinas)

120

104

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“…It could cause severe damage to cell and lead to ageing, cancer and several other diseases (Yang et al, 2014). The scavenging activities of polyphenol extracts from P. salicina and Vc of various concentrations on hydroxyl radical are given in Figure 3.…”

Section: Hydroxyl Radical Scavenging Activity Of Polyphenol Extracts mentioning

confidence: 99%

Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.

Peng

Chen

et al. 2016

Food Sci. Technol

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Dptimization of polyphenols extraction from plum (Prunus salicina Lindl.) was evaluated using response surface methodology. The Box-Behnken experimental results showed the optimal conditions involved an extraction temperature of 59 °C, a sonication time of 47 min, and an ethanol concentration of 61% respectively. The maximum extraction yield of total polyphenols was 44.74 mg gallic acid equivalents per gram of dried plum at optimal conditions. Polyphenol extracts exhibited stronger antioxidant activities than V c by evaluating of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activity. Furthermore, polyphenol extracts (IC 50 = 179 g/mL) showed obvious inhibitory effects on xanthine oxidase. These findings suggest that polyphenol extracts from P. salicina can be potentially used as natural antioxidant and xanthine oxidase inhibitory agents.Keywords: Prunus salicina Lindl.; polyphenols; response surface methodology; antioxidant activities; xanthine oxidase inhibitory.Practical Application: P. salicina polyphenols can be potentially used as natural antioxidant and xanthine oxidase inhibitor.

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“…Total antioxidant activity was determined as described by Salla et al (2016), and the reducing power was evaluated according to the method published by Yang et al (2014).…”

Section: Total Antioxidant Activity and Reducing Powermentioning

confidence: 99%

Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

Zhang

Fan

et al. 2017

Food Sci. Technol

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Morchella esculenta (L) Pers. is a highly valued edible and medicinal fungus that remains underutilized. For this study, the effects of glycation treatment on antioxidant activity and characteristics of the M. esculenta protein isolate (MPI) were investigated via the Maillard reaction. Conjugation between MPI and xylose was proven via UV-vis, FT-IR, intrinsic fluorescence analysis, and SDS-PAGE. Amino acid analysis revealed involvement of lysine, arginine and tyrosine in MPI, forming a covalent cross-link with xylose. Differential scanning calorimetry (DSC) results showed that glycated MPI (MPI G ) possesses a more favorable thermal stability compared to native MPI (MPI N ), heated MPI (MPI H ) and an unheated mixture of MPI and xylose (MPI-X M ). MPI G exhibited significantly enhanced antioxidant activity compared to MPI N , MPI H , and MPI-X M . These results indicate MPI G can serve as a promising novel source of nutraceutical and functional ingredients that exert antioxidant activity.Keywords: Maillard reaction; Morchella esculenta protein; xylose; thermal stability; antioxidant activity.Practical Application: Glycated Morchella esculenta protein isolate can potentially be used as a natural protein antioxidant for healthcare and food industry.

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Antioxidant activities of fractions from longan pericarps

Cited by 31 publications

References 26 publications

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Extraction optimization of polyphenols, antioxidant and xanthine oxidase inhibitory activities from Prunus salicina Lindl.

Characteristics and enhanced antioxidant activity of glycated Morchella esculenta protein isolate

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