Antioxidant Activity of Plant Extracts Containing Phenolic Compounds

Kähkönen, Marketta; Hopia, Anu; Vuorela, Heikki; Rauha, Jussi-Pekka; Pihlaja, Kalevi; Kujala, Tytti S.; Heinonen, Markus

doi:10.1021/jf990146l

Cited by 3,013 publications

(1,909 citation statements)

References 47 publications

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“…Freeze-dried Pterospartum tridentatum had the highest antioxidant properties (EC 50 values ≤0.15 mg/ml), whilst the sample with shade-drying had the decreases in antioxidant capacity and phenolic content (Pinela et al 2011). The results obtained in the present study were also in accordance with Kahkonen et al (1999) who found that total phenolic contents of vegetable extract prepared by oven drying were very low, compared with that of freeze-dried extract (P < 0.05). Velioglu et al (1998) reported a strong relationship between total phenolic content and antioxidant activity in selected fruits, vegetables and grain products.…”

Section: Antioxidative Activitiessupporting

confidence: 91%

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

et al. 2012

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Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4-4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2-2.0 %) (P<0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P<0.05). In general, 60-80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P<0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P<0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.

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Section: Antioxidative Activitiessupporting

confidence: 91%

Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

et al. 2012

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“…Of these, reducing power, metal chelation, free radical scavenging, lipid peroxidation and DNA damage protection activities are the most commonly used for the evaluation of the total antioxidant behavior of extracts (Amarowicz et al 2000;Chang et al 2002). Studies have shown that 70% ethanol extract of plant materials contain ethanol and water soluble bioactive compounds possessing antioxidant property (Kahkonen et al 1999;Ivanova et al 2005). Hence in this study, 70% ethanol was used for the extraction.IC 50 values were calculated.…”

Section: Resultsmentioning

confidence: 99%

In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract

Harsha

Anilakumar

2012

J Food Sci Technol

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Coriandrum sativum L. (coriander), an everyday spice in the Indian kitchen is known to add flavor to the cuisine. It is an annual herb belonging to the Apiaceae (Umbellifera) family. The hydro-alcohol extract of Coriandrum sativum L. at the dose of 1 mg/ml was subjected to a series of in vitro assays viz. 2, 2′-diphenyl-1-picrylhydrazyl, lipid peroxidation by thiobarbituric acid, reducing power and nitric oxide (NO) radical scavenging in order to study its antioxidant efficacy in detail. The amount of flavonoids in 70% ethanol extract was found to be 44.5 μg and that of the total phenols was 133.74 μg gallic acid equivalents per mg extract. The extracts of the leaves showed metal chelating power, with IC 50 values, 368.12 μg/ ml where as that of standard EDTA was 26.7 μg/ml. The IC 50 values for 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid radical scavenging was 222 μg/ml where as that of standard ascorbic acid was 22.6 μg/ml. The NO scavenging activity of the extract of the leaves showed IC 50 value of 815.6 μg/ml; at the same time the standard BHA had 49.1 μg/ml. All the plant extracts provided DNA damage protection; however, the protection provided at the dose of 8 μg/ml was comparable to that of standard gallic acid. The Coriandrum sativum leaf extract was able to prevent in vitro lipid peroxidation with IC 50 values; 589.6 μg/ml where as that of standard BHA was 16.3 μg/ml. Our results also showed significant ferric reducing power indicating the hydrogen donating ability of the extract. This study indicated the potential of the leaf extract as a source of natural antioxidants or nutraceuticals that could be of use in food industry with potential application to reduce oxidative stress in living system.

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“…The importance of natural phenolic compounds from plants materials is raising interest among scientists, food manufacturers, and consumers due to functional food with specific health effects. For instance they retard oxidative degradation of lipids and thereby improve the quality and nutritional value of food (Kähkönen et al 1999). The antioxidant activity of phenolic compounds is mainly due to their redox properties, which allow them to act as reducing agents, hydrogen donators, and singlet oxygen quenchers.…”

Section: Characteristics Of Isolated Gst Mucilagementioning

confidence: 99%

“…Some authors showed a linear positive relationship between the antioxidant activity and the total phenolic content; but in our case, they were not correlated. In this extent, Kähkönen et al (1999) showed that extract with high total phenolic content are not the one with the better antioxidant activity. In our mucilages, antioxidant effect seems to be involved by compound other than phenolic compounds.…”

mentioning

confidence: 95%