A Study on Antioxidant Potency and Antibacterial Activity of Water Extracts of Some Spices Widely Consumed in Iranian Diet

Aliakbarlu, Javad; Mohammadi, Shadieh; Khalili, Surur

doi:10.1111/jfbc.12034

Cited by 54 publications

(51 citation statements)

References 41 publications

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“…In addition, there are growing concerns among people about the safety of foods containing synthetic chemicals. Therefore, exploring natural food preservatives with antioxidant and antibacterial effects has attracted increasing interest for both food industry and scientists (Aliakbarlu et al, 2014;Shan, Cai, Brooks, & Corke, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Gan

Deng

Yan

et al. 2016

LWT

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Section: Introductionmentioning

confidence: 99%

“…Lipid oxidation and foodborne pathogenic bacteria growth in foods are two major causes of food spoilage (Aliakbarlu, Mohammadi, & Khalili, 2014), which can lead to food poisoning. In order to inhibit lipid oxidation and bacterial growth in foods, many synthetic food preservatives are widely used in raw and processed food (Frankel, 1993).…”

Section: Introductionmentioning

confidence: 99%

Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Gan

Deng

Yan

et al. 2016

LWT

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“…Different beneficial compounds are found in all parts of plants such as leaves, fruits, seeds, roots and bark; several elements of this chemical mixture may possibly be found advantageous with their biological activities such as antioxidant activity (AA) (Aliakbarlu et al . .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Properties of Widely Consumed Date Palm (Phoenix Dactylifera L.) Fruit Varieties in Algerian Oases

Haimoud

Allem

Merouane

2016

Journal of Food Biochemistry

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The purpose of this study was to estimate the antioxidant and anti‐inflammatory activities of methanolic extracts of date palm fruits grown in Algeria. Four in vitro methods were employed to evaluate the antioxidant activity (AA), namely β‐carotene‐linoleic acid system, phosphomolybdenum method, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity and Ferric‐Reducing Antioxidant Power assay. The anti‐inflammatory activity was carried out using carrageenan‐induced edema model. The extracts were found to be a rich source of polyphenols, flavonoids and flavonols. The methanolic extract of Ali Ourached cultivar showed the highest AA for the four methods cited previously (76.85%, 90.25 μmol of ascorbic acid/g of extract, 206 µg/mL and 56.04 μmol Fe (II) ∕ 100 g DW, respectively). Anti‐inflammatory findings revealed noticeable reduction of paw volume ranging from 35.64 to 67.56% as a response to oral administration of 250 mg/kg dose of methanolic extracts. This study constitutes an endeavor for understanding the bioactive phytochemical variability in date palm fruit cultivars and corresponding antioxidant and anti‐inflammatory activities. Practical Applications In this study, the biological potentials of methanolic extracts of date palm fruits (Phoenix dactylifera L.) were evaluated. The date cultivars could potentially be considered as a functional food and could be useful as a good source of natural antioxidant compounds with possible applications to reduce oxidative stress and treatment of chronic inflammatory pathologies. The results suggest that date palm fruits contain potent antioxidant and anti‐inflammatory properties that can find application in food science, food technology and nutrition.

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“…In mature stage the phenols content ranged from 648.6 mg chlorogenic acid equivalent/100g FW for Acuminatum cultivar to 679.6 mg/100 g FW chlorogenic acid equivalent for Orange Thai cultivar. Aliakbarlu et al [32] found that TPC in red pepper was 34 mg GAE/g DW. Chen and Kang [33] observed that TPC of red peppers in pericarp, placenta and stalk were ranged from 43.3 to 91.9 mg GAE/g DW.…”

Section: Polyphenols Contents and Antioxidant Activitiesmentioning

confidence: 99%

Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

GA¹,

MS²,

Mr³

et al. 2016

Nat Prod Chem Res

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Raw and heat-treated (boiled) sweet and hot chilli pepper (Capsicum spp.) were evaluated for their contents of phenolic and flavonoid compounds and free radical-scavenging activity by DPPH• assay. Boiling was performed under the Egyptian household conditions. Total phenolic and total flavonoid contents were determined. Twenty six phenolic compounds and eleven flavonoid compounds were fractionated by HPLC. DPPH• assay demonstrated that both fresh and heat-treated pepper samples had a high antioxidant activity which correlated with their high contents of total phenolic and flavonoid compounds. Finally, the resulted data showed that total phenolic and total flavonoid contents were increased as the result of boiling treatment as well as the antioxidant activity.

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A Study on Antioxidant Potency and Antibacterial Activity of Water Extracts of Some Spices Widely Consumed in Iranian Diet

Cited by 54 publications

References 41 publications

Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects

Antioxidant and Anti-Inflammatory Properties of Widely Consumed Date Palm (Phoenix Dactylifera L.) Fruit Varieties in Algerian Oases

Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

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