Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants

Li, Hua-Bin; Wong, Chi-Chun; Cheng, Ka‐Wing; Chen, Feng

doi:10.1016/j.lwt.2007.03.011

Cited by 427 publications

(292 citation statements)

References 32 publications

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“…Prasad et al [41] reported that five species of Cinnamomum leaves including C. burmanni, C. cassia, C. pauciflorum, C. tamala and C. zeylanica extracted by 50% ethanol contained 3 main flavonoids including quercetin, kaempferol and quercitrin. Moreover, Li et al [42] and Yang et al [43] reported that rutin was a main flavonoid compound found in C. zeylanicum and C. cassia. According to HPLC profile results, the total extractable phenolic and flavonoid contents of blanched extract appeared to be greater than that of the un-treated extract.…”

Section: Contentmentioning

confidence: 99%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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Background: Cinnamomum porrectum leaves, one kind of Cinnamomum family, has recently been used to produce a locally herbal tea. Although C. porrectum essential oil and aqueous extract have been reported to have some biological activities, including antioxidant, antimicrobial, and anti-inflammatory activities, there is no scientific data using the blanching process for the production of herbal tea. Therefore, this experiment aimed to study the effect of hot water blanching before drying process on microstructure, nutrition content of the tea powder, TPC, TFC, antioxidant activities of infusion, as well as the phenolic profile of the extract.Objective: To determine effect of hot water blanching process on nutritional value, microstructure, phenolic profile, and antioxidant activity of the C. porrectum herbal tea.Methods: The C. porrectum leaves were divided into 2 groups; control (un-treated) and blanched before dried for herbal tea processing. The fresh leaves and the powders of control and blanched leaves were checked for proximate composition and chlorophyll contents, in addition to color value. The powders were determined microstructure by SEM. The infusions were determined to have color value and total extractable phenolic and flavonoid contents, as well as antioxidant activities. The hydrolyzed extracts of freeze dried infusion were subjected to identify phenolic profile by HPLC. Results: The blanched tea powder yielded a percentage of fat and protein contents higher than untreated due to easier extraction because of the bigger pore size found in microstructure. Chlorophyll content of blanched was decreased compared with the control sample. However, it was found that blanching could greater maintain green color of both powder and infusion.Additionally, blanching helped increased TPC, TFC extractability, and antioxidant activities in all assays except metal chelating property. Based on retention time and peak profile determined by using HPLC, it was found that both control and treated extracts consisted of similar main phenolic and flavonoid compounds however, only kaempferol was found in un-treated. Moreover, hydrolyzed blanched extract showed a higher intensity of 2 unknown compounds than un-treated. Though un-treated provided a higher intensity of pyrogallol, gallic acid, and cinnamic acid, the blanched exhibited a higher intensity of caffeic acid, protocatechuic acid, p-coumaric acid, and rutin. Conclusion:Blanching before drying expanded pore size of dried leaves, increased yield extractability, maintained color value, chlorophylls and increased TPC and TFC which related to antioxidant activities. Blanched extract provided higher intensity of some phenolic compounds than un-treated.

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Section: Contentmentioning

confidence: 99%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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“…Total phenolic constituent of the extracts were determined by employing the methods given in the literature 17,18 . 200 μL of the dilute extract solution containing 40 μg of the extract was added to 1 mL of Folin-Ciocalteu reagent (diluted in distillated water).…”

Section: Determination Of Total Phenolic Contentsmentioning

confidence: 99%

“…Among secondary metabolites, the polyphenol compounds play a wide range of biological effects including antibacterial, antiinflammatory, antiallergic, hepatoprotective, antithrombotic, antiviral, anticarcinogenic and cardioprotective and vasodilatory effects 3 . The genus Anacyclus comprises about 13 annual and perennial species mainly centred in NW Africa but also found in other Mediterranean countries 4 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antimicrobial and antioxidant activities of solvent extracts of Anacyclus pyrethrum L., from Algeria

et al. 2012

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Abstract:In the present study, solvent extracts from aerial parts of Anacyclus pyrethrum L. were assessed for their total phenol content, antimicrobial and antioxidant (1,1-diphenyl-2-picrylhydrazyl free radical scavenging and ferric-ion reducing power) activities. The amounts of total phenolics and flavonoids in the solvent extracts were determined spectrometrically. (310.78 mg GA/g extract) and antioxidant activity (IC 50 = 0.056 mg/mL).Increasing the concentration of the extracts resulted in increased ferric reducing antioxidant power for both extracts tested.The methanolic extract exhibited the best antimicrobial activity against three gram-positive bacterium (Listeria monocytogenes: 100%, Bacillus. cereus: 69% and Staphylococcus aureus: 66%), as well as against Candida albicans (81%).Finally, a relationship was observed between the biological activities potential and total phenolic and flavonoid levels of the extract. The results of this study provided an alternative of utilising Anacyclus pyrethrum aerial parts as readily accessible source of natural antioxidant in food cosmetic and pharmaceutical industry.

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“…Synthetic antioxidants are widely used to inhibit lipid peroxidation of oils, anti-aging process and prolong the shelf-life of food products, however, there is widespread agreement that some synthetic antioxidants such as butylhydroxyanisole and butylhydroxytoluene need to be replaced with natural antioxidants due to their potential health risks and toxidity (Li et al, 2008 andSafer andAl-Nughamish, 1999). Abeliophyllum distichum Nakai is momotypic taxon of Oleaceae and endemic to Korea.…”

Section: Discussionmentioning

confidence: 99%

Effects of Abeliophyllum distichum Nakai Flower Extracts on Antioxidative Activities and Inhibition of DNA Damage

Ahn¹,

Park²

2013

Korean Journal of Plant Resources

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-The present study attempts to evaluate antioxidant activities of extracts from Abeliophyllum distichum. Nakai flower. The samples were collected in Jangyyeon-myeon, Goesan-gun, Korea and extracted with either hot-water or ethyl acetate (EtOAC). In DPPH, hydroxyl radical scavenging activity and Fe 2+ chelating activity of EtOAC extracts were 93.41%, 98.43%, and 7.38%, while those of hot-water extracts were 86.93%, 41.33% and 47.68% at 200 μg/ml, respectively. In φX-174 RF I plasmid DNA cleavage assay, the protective effects of EtOAC and hot-water extracts against oxidative DNA damage were 82% and 17% at 200 μg/ml, respectively. Both extracts showed the protective effect of DNA migration by oxidative stress in intracellular DNA migration assay. Both extracts had no cytotoxity in NIH3T3 cells. Several polyphenolic compounds were identified such as 2-methoxy-benzoic acid, vanillic acid, phytol and pulegone by GC/MS. These results indicated that extracts of Abeliophyllum distichum Nakai flower showed antioxidant activities and protective activities against oxidative DNA damage and showed the possibility to be used as an effective natural antioxidants.

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Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants

Cited by 427 publications

References 32 publications

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Evaluation of antimicrobial and antioxidant activities of solvent extracts of Anacyclus pyrethrum L., from Algeria

Effects of Abeliophyllum distichum Nakai Flower Extracts on Antioxidative Activities and Inhibition of DNA Damage

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