Antioxidant activities of <i>Moringa oleifera</i> L. and <i>Bidens pilosa</i> L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Falowo, Andrew Bamidele; Muchenje, Voster; Hugo, A.; Aiyegoro, Olayinka Ayobami; Fayemi, Peter Olutope

doi:10.1080/19476337.2016.1243587

Cited by 63 publications

(52 citation statements)

References 31 publications

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“…In addition to these phytoconstituents, the prevalence of fatty acids and fatty acid esters also aid to a significant increase in the antioxidant potential of H. sabdariffa in S. cerevisiae system which is reported for the first time (Sudha et al 2013;Sharma et al 2015). In the present study, C. caudatus leaf extract also exhibited significant antioxidant activity due to presence of substantial amount of phytol and hexamethyl cyclotrisiloxane as evident from the GC-MS analysis (Shibula and Velavan 2015;Falowo et al 2016).…”

Section: Gc-ms Analysissupporting

confidence: 59%

Determination of antioxidant activity of Hibiscus sabdariffa and Croton caudatus in Saccharomyces cerevisiae model system

et al. 2017

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From ancient times, plants and plant derived products are exploited as a prominent source of folkloric medicines with tremendous therapeutic potential for an array of health disorders. In the present study, ethanolic leaf extract of and were evaluated for free radical scavenging activity in model system. and showed tremendous DPPH free radical scavenging potential with an IC value of 184.88 and 305.39 µg/mL respectively at a concentration of 500 µg/mL. The ethanolic leaf extract of and also showed significant hydoxyl radical scavenging and total antioxidant activity. Ascorbic acid was used as positive control. The in vitro antioxidant activity was further supported by in vivo studies using radical scavenging mechanism in wild type and its isogenic deletion strains and . The mutant yeast cells substantially scavenged the stress generated by HO when supplemented with ethanolic leaf extract of and as evident from spot assays followed by fluorescence assay (DCF-DA) using fluorescence microscopic and intensity studies. and significantly neutralize the ROS level in yeast mutants with concomitant decrease in fluorescence intensity as compared to the untreated yeast cells. The results suggested the efficacy of and as potent antioxidants in yeast system and thus their futuristic applications in therapeutics.

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Section: Gc-ms Analysissupporting

confidence: 59%

Determination of antioxidant activity of Hibiscus sabdariffa and Croton caudatus in Saccharomyces cerevisiae model system

et al. 2017

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“…The result showed that the treated chicken meat had a lower value of DPPH in aerobic packaging, while a higher value of DPPH was found in untreated (control) samples. [54] reported that the extract of Bidenspilosa leaf exhibited higher antiradical activity against 2,2-diphenyl-2-picrylhydrazyl (DPPH) and radicals of 2,2íazinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) than Moringaoleifera leaf extract and standard butylated hydroxy toluene (BHT) fresh ground beef during 6 days of cold storage. In the DPPH assay, the highest antioxidant activities (expressed as μ mol TE/g) were observed for S. aromaticum (8.19 ± 0.12) and C. cassia (6.36 ± 0.17) extracts, followed by B. nigra (4.80 ± 0.12) and O. vulgare (3.30 ± 0.09) in raw chicken meat.…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Arshad

Amjad

Yasin

et al. 2019

International Journal of Food Properties

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2019) Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder, ABSTRACT This study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality (total aerobic bacteria and coliforms), physicochemical quality (pH, Hunter's parameter, oxidative and microbial stabilities, haem pigment), stability, and antioxidant status of chicken meat. Accordingly, two doses (1 kGy and 2 kGy) of gamma irradiation alone and in combination with 3% TP along with the control (0 kGy) were applied. Aerobic and vacuum packaging were used for storage of chicken meat on the 0, 7th, and 14th days of storage at refrigeration temperature (4°C). The microbiological results showed that the contamination level decreased as the dose of gamma irradiation was increased for both total bacteria and coliforms, whereas no contamination was documented in the group treated with 2 kGy+TP for both aerobic and vacuum packaging. The results further showed that pH, haem pigment, and Hunter's colour were also significantly influenced with respect to different groups. The peroxide value (POV), thio-barbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) differed significantly in chicken meat with different treatments and storage intervals. Higher POV and TBARS were noticed in chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage, and TVBN was higher in the control on the 14th day under aerobic packaging. Total phenolics and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity were also higher in chicken meat treated with 2 kGy + TP on 0 day of storage. Furthermore, higher sensory attribute scores for attributes like appearance, taste, texture, flavour, and overall acceptability were found in the 2 kGy-treated group. It is concluded that chicken meat treated with 2 kGy+TP was considered better for microbial and physicochemical quality, antioxidant activity as well as sensorial properties of chicken meat. ARTICLE HISTORY

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“…Several researchers have demonstrated the efficacy of various natural antioxidants and antimicrobial agents with the potential to reduce lipid oxidation, spoilage and microbial load in meat and meat products ( Falowo et al., 2017 ; Ergezer et al., 2018 ). In addition, plant extracts have demonstrated activity against food-borne and pathogenic bacteria, including Bacillus cereus, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella Typhimurium and Staphylococcus aureus ( Mostafa et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Phytochemical screening and in vitro evaluation of antioxidant and antibacterial activities of Teucrium trifidum crude extracts

Mazhangara

Idamokoro

Chivandi

et al. 2020

Heliyon

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The objective of the investigation was to identify biologically active polyphenols and to determine the antioxidant and antimicrobial capacity of Teucrium trifidum extracted with different organic solvents (acetone, ethanol and methanol) and distilled water. The results of the study revealed varying levels of polyphenols in the different solvent extracts. Condensed tannin, flavonoid and total phenolic content ranged from (77.339 ± 1.068) to (99.395 ± 1.490) mg CE/g; (3.398 ± 0.2410) to (53.253 ± 0.638) mg QE/g; (14.1087 ± 0.0915) to (21.7977 ± 0.0279) mg GAE/g, respectively. The extracts demonstrated high antioxidant activity in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO) and total antioxidant capacity (TAC) assays which were comparable to rutin and butylated hydroxytoluene (BHT) and increased with increasing concentrations of polyphenols extract ( P < 0.05 ). The agar dilution assay of acetone, ethanol and methanol extracts revealed an appreciable broad-spectrum activity against tested pathogenic bacteria. The findings of this study provide evidence that T. trifidum can be used as a natural source of antioxidant and antimicrobial components.

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Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Cited by 63 publications

References 31 publications

Determination of antioxidant activity of Hibiscus sabdariffa and Croton caudatus in Saccharomyces cerevisiae model system

Determination of antioxidant activity of Hibiscus sabdariffa and Croton caudatus in Saccharomyces cerevisiae model system

Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder

Phytochemical screening and in vitro evaluation of antioxidant and antibacterial activities of Teucrium trifidum crude extracts

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