Antioxidant and antibacterial activity of seven predominant terpenoids

Wang, Chung-Yi; Chen, Yuwei; Hou, Chih‐Yao

doi:10.1080/10942912.2019.1582541

Cited by 147 publications

(85 citation statements)

References 32 publications

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“…Since antibacterial effects were confirmed by the previous study [16] , only the standard total plate count (TPC) was conducted to monitor the microbiological quality of the white wine samples. The pour plate method was adopted for this TPC analyses [22] which were conducted before and the end of fermentation.…”

Section: Microbial Analysismentioning

confidence: 94%

“…Among them, α-pinene exhibited the strongest antioxidative activities and antibacterial capacities. [16] Additionally, Chen et al (2015) demonstrated that α-pinene inhibited the growth of hepatoma carcinoma BEL-7420 cells by inducing G2/M cell cycle arrest, [17] while another study reported that α-pinene exerted antibacterial activity against Helicobacter pylori. [18] This terpene is also present in Pistacia atlantica Desf., [18] eucalyptus, [19] pink pepper, [19] and rosemary.…”

Section: Introductionmentioning

confidence: 99%

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A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih

Lai

Lin

et al. 2020

International Journal of Food Properties

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Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO 2 in white wine fermentation. Three concentrations of αpinene, 0.03125 g/100 mL, 0.0625 g/100 mL, and 0.125 g/100 mL were used. White wine added with SO 2 at 40 ppm was also used (SO 2 group). The white wine without addition of SO 2 and α-pinene as used as the control. Total bacterial count and physicochemical characteristics including pectin content, degree of esterification, ethanol content, color, total phenolic acid content, and DPPH activity were analyzed. The antibacterial activities of αpinene groups were similar to SO 2 group but significantly higher than the control group. Specifically, 0.03125 g/100 mL and 0.0625 g/100 mL αpinene groups showed significantly higher transmittance, L values, and color values than the control at the day 180, which suggested that the addition of α-pinene effectively inhibited the browning of white wine during storage. These findings indicated that α-pinene possessed an excellent antibacterial ability and could be a viable alternative for SO 2 in winemaking.

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Section: Microbial Analysismentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Shih

Lai

Lin

et al. 2020

International Journal of Food Properties

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“…Using ascorbic acid as a standard, 160 µL of the standard and sample were added to 40 µL of 1 mM DPPH dissolved in methanol, then protected from the light for 30 min. The absorbance was measured using a reader at a wavelength of 517 nm [22].…”

Section: Analysis Of Dpph Free Radical Scavenging Abilitymentioning

confidence: 99%

Characterization of Protein Hydrolysates from Eel (Anguilla marmorata) and Their Application in Herbal Eel Extracts

et al. 2020

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The enzymatic hydrolysis of fish proteins is the principle method for converting under-utilized fish into valuable products for the pharmaceutical and health food industries. In this study, three commercial enzymes (alcalase, bromelain, and papain) were tested for their ability to create eel protein hydrolysates (EPHs) from whole eel (Anguilla marmorata). Freeze-dried EPHs had almost more than 80% solubility (p < 0.05) in solutions ranging from pH 2-10. The amino acid profiles of the EPHs showed a high percentage of essential amino acids, including histidine, threonine, valine, isoleucine, and leucine. The emulsion activity index (EAI) of EPH resulted as follows: alcalase group (36.8 ± 2.00) > bromelain group (21.3 ± 1.30) > papain group (16.2 ± 1.22), and the emulsion stability index (ESI) of EPH was: alcalase group (4.00 ± 0.34) > bromelain group (2.62 ± 0.44) > papain group (1.44 ± 0.09). As such, EPH has a high nutritional value and could be used as a supplement to diets lacking protein. EPH showed excellent solubility and processed interfacial properties, which are governed by its concentration. Among of them the alcalase group had the best antioxidant effect at 1,1-diphenyl-2-pyridinohydrazinyl (DPPH) radical method, determination of reducing power and ABTS test compared with other groups. EPH may be useful in developing commercial products like herbal eel extracts that are beneficial to human health. Catalysts 2020, 10, 205 2 of 12 * Prior to enzymatic hydrolysis, eel (Anguilla marmorata) were analyzed by HPLC. a-c Different letters in 113 the same column denote significant differences between hydrolysates (p<0.05).114 2.3. Amino Acid Composition 115Amino acid levels in the hydrolyzed EPHs were higher than in unhydrolyzed eels. Among the 116 20 types of standard amino acids, there are 9 essential amino acids (EAAs) that adults cannot produce 117 and must obtain from their diet; arginine (Arg), in particular, is essential for babies. Among the EPHs, 118 the levels of histidine (His), threonine (Thr), valine (Val), isoleucine (Ile), and leucine (Leu) were 119 higher with alcalase than for bromelain or papain (Table 2). In fact, the alcalase EPH provided the 259 The recipe of herbal eel extracts is to add 23g of wolfberry, 20g of red dates, 8g of Astragalus 260 propinquus, 8g Angelica sinensis, 6g Cinnamomum cassia, 6g Licorice to the medicine bag, and put into 261 the 1000mL water contains 49g sugar and 6g salt for boil 30 min together. After cooling down remove 262 the medicine bag and mix with 500mL of 15% EPH as herbal eel extract for assay.263 3.2.4. Determination of Degree of Hydrolysis (DH) 264 The degree of hydrolysis (DH), defined as the percentage ratio of the number of peptide bonds 265 cleaved to the total number of peptide bonds available in the substrate, was monitored throughout 266 the reaction. 100 ppm serine (Seine) standard and a sample containing 0.08% protein content were 267 added to 150 μL OPA colorant (1 ml 4% o-phthalaldehyde in ethanol added to 40 ml 1250 ppm 268 sodium dodecyl sulfa...

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“…The different factors, including different fibers (PDMS, PDMS/CAR, DVB/CAR/PDMS, and PDMS/DVB), sample amount (0.8, 0.9, 1.0, 1.1, and 1.2 g), extraction time (5,10,15,20, and 25 min), and temperature (80, 90, 100, 110, and 120 • C), were investigated and optimized to extract volatile components from S. doederleinii. The detailed discussion was as follows.…”

Section: Optimization Of the Parameters For Hs-spmementioning

confidence: 99%

“…These components have been shown to have a wide range of activities. For instance: (a) Amentoflavone, robustaflavone, heveaflavone, and 7, 4 , 7 , 4 -tetra-O-methyl-amentoflavone possessed an anti-proliferation effect on human cancer cells [3]; (b) nine kinds of biflavones showed DPPH free radical scavenging activities [4]; (c) terpenoids were reported to have antibacterial activity [5]. Due to the extensive activities, SD is becoming a more and more important medicinal plant.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Volatile Components in Selaginella doederleinii by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

Zhang

et al. 2019

Molecules

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Selaginella doederleinii (SD) is a perennial medicinal herb widely distributed in China. In this study, the volatile components of SD from two regions (24 batches), namely Zhejiang and Guizhou, were determined by combining headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). After investigating different influence factors, the optimal conditions for extraction were as follows: The sample amount of 1 g, the polydimethylsiloxane-divinylbenzene (PDMS-DVB) fiber of 65 µm, the extraction time of 20 min, and the extraction temperature of 100 °C. Based on the above optimum conditions, 58 volatiles compounds, including 20 terpenes, 11 alkanes, 3 alcohols, 6 ketones, 3 esters, 11 aldehydes, 1 ether, 1 aromatic, 1 phenol, and 1 furan, were found and identified in SD. Furthermore, hierarchical cluster analysis and principal component analysis were successfully applied to distinguish the chemical constituents of SD from two regions. Additionally, anethol, zingerone, 2,4-di-tert-butylphenol, ledene, hexyl hexanoate, α-cadinol, phytone, hinesol, decanal, octadecene, cedren, 7-tetradecene, copaene, β-humulene, 2-butyl-2-octenal, tetradecane, cedrol, calacorene, 6-dodecanone, β-caryophyllene, 4-oxoisophorone, γ-nonanolactone, 2-pentylfuran, 1,2-epoxyhexadecane, carvacrol, n-pentadecane, diisobutyl phthalate, farnesene, n-heptadecane, linalool, 1-octen-3-ol, phytane, and β-asarone were selected as the potential markers for discriminating SD from 24 habitats in Zhejiang and Guizhou by partial least squares discrimination analysis (PLS-DA). This study revealed the differences in the components of SD from different regions, which could provide a reference for the future quality evaluation.

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Antioxidant and antibacterial activity of seven predominant terpenoids

Cited by 147 publications

References 32 publications

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

Characterization of Protein Hydrolysates from Eel (Anguilla marmorata) and Their Application in Herbal Eel Extracts

Analysis of the Volatile Components in Selaginella doederleinii by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

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