Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Kim, Dae‐Ok; Jeong, Seung Weon; Lee, Chang Yeol

doi:10.1016/s0308-8146(02)00423-5

Cited by 1,379 publications

(881 citation statements)

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“…The determination of flavonoids was performed according to the colorimetric assay described by Kim, Jeong, and Lee (2003). Briefly, 4 mL distilled water was added to 1 mL of methanolic extract of MLP.…”

Section: Determination Of Total Flavonoids Of Mlp Extractmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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Section: Determination Of Total Flavonoids Of Mlp Extractmentioning

confidence: 99%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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“…O estresse oxidativo ocorre como um desequilíbrio entre o balanço pró-oxidante/antioxidante, em favor da situação pró-oxidante, promovendo um dano potencial. O dano oxidativo que as biomoléculas sofrem está relacionado com as patologias de um grande número de doenças crônicas, incluindo doenças cardiovasculares, câncer Selene M. de Morais, Eveline S. B. Cavalcanti, Sônia M. O. Costa, Liza A. Aguiar e doenças neurodegenerativas (Wiseman et al, 2001;Liao et al, 2001;Javanmardi et al, 2002;Lu & Yeap, 2002;Kim et al, 2003;Mendel & Youdim, 2004).…”

Section: Introductionunclassified

Ação antioxidante de chás e condimentos de grande consumo no Brasil

Morais¹,

Cavalcanti²,

Costa³

et al. 2009

Rev. bras. farmacogn.

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"Antioxidant action of teas and seasonings more consumed in Brazil". Antioxidants are compounds that remove free-radicals or minimize their availability to generate oxidative stress. Teas are popular beverages providing a significant source of phenolic compounds, important components of the human diet due to their antioxidant properties. The present work had the objective of evaluate the antioxidant action of teas and seasonings more consumed in Brazil. The analysed teas were from the plants: Pneumus boldus Mold., Matricaria recutita L., Cymbopogon citratus (DC) Stapf, Baccharis trimera (Less.) DC, Camelia sinensis (L) O. Kuntze (fermented), Camelia sinensis (not-fermented), Lippia alba N.E. Brown, Mentha arvensis L. and Pyrus malus L. The studied seasonings were: Eugenia aromatica Baill, Cinnamonum zeylanicum Blume, Laurus nobilis L. and Origanum vulgare L. The antioxidant activity was measured by the DPPH free radical scavenging method. All analysed samples demonstrated antioxidant activities. Camelia sinensis (not-fermented) (IC 50 = 0.14 mg/mL), was the most active and active principles are epicalocatechins. The stronger antioxidant seasonings were Cinnamonum zeylanicum (IC 50 = 0.37 mg/mL), Eugenia aromatica Baill (IC 50 = 0.46 mg/ mL and Laurus nobilis (IC 50 = 0.76 mg/mL), which presented as main antioxidant component eugenol.

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“…The amounts of total phenolic contents of whole parts (Leaves, stems, seeds and flower) extract and fractions of M. hamata were determined by the spectrophotometric method as described earlier by Kim et al, (2003) with slight modification 19 . Calorimetric method with aluminum chloride was also used for flavonoids determination according to Katasani (2011) 20 .…”

Section: Total Phenolic and Flavonoids Determinationmentioning

confidence: 99%

The Study of Phenolic Compounds and Antioxidant Potential of Crude Extract and Fractions of Mimosa Hamata

Saxena¹,

Sharma²,

Nandy³

et al. 2017

Int. Res. J. Pharm.

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The present study aimed to evaluate the phenolic compounds and in vitro antioxidant properties of ethanolic extract and selected fraction of Mimosa hamata whole plant. Phytochemical analysis of the extract of M. hamata indicated the presence of phenols and flavonoids in plant. The highest total phenolic and flavonoid content was observed in the IG fraction of M. hamata (654.33 ± 0.008 mg/g and 689.66 ± 0.032 mg/g respectively) in comparison to other fractions. The present investigation showed that ethanolic extract and fraction of M. hamata at various concentrations have good antioxidant capacity. Therefore, the overall results of the present studies were indicated that these bioactive compounds have been of interest for health benefits, the present analytical study proved a potential application to identify and quantify the phenolic compounds in plant extract and fractions.

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Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Cited by 1,379 publications

References 30 publications

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Ação antioxidante de chás e condimentos de grande consumo no Brasil

The Study of Phenolic Compounds and Antioxidant Potential of Crude Extract and Fractions of Mimosa Hamata

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