Characterization of the free Radical Scavenging Activity of Rose Hip (<i>Rosa canina</i>L.) Extract

Tumbas, Vesna; Čanadanović-Brunet, Jasna; Gille, Lars; Đilas, Sonja M.; Ćetković, Gordana

doi:10.1080/10942911003754742

Cited by 9 publications

(5 citation statements)

References 34 publications

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“…Experimental studies of the antioxidant activities of hypoxoside and ROP have shown that ROP has strong capacity to scavenge radical species, [6,11] its capacity is comparable to that of quercetin, a well-known free radical scavenger. [11,[14][15][16][17][18][19] However, there have been conflicting results on the radical scavenging ability of hypoxoside, with some researchers suggesting that its antioxidant capacity, although less than that of ROP, is significant and could even be more potent than some of the antioxidants currently in clinical use, [6] while other researchers consider that its capacity is weak and suggest that its efficacy, as an antioxidant, could only be of interest once it has been converted to ROP in vivo. [11] It is therefore interesting to investigate the structural features and possible antioxidant mechanism of hypoxoside from a theoretical perspective, to have a better understanding of its potentiality as radical scavenger.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Radical Scavenging Properties of Phenolic Pent-4-En-1-Yne Derivatives Isolated FromHypoxis Rooperi. A DFT Studyin vacuoand in Solution

Kabanda

Mammino

Murulana

et al. 2014

International Journal of Food Properties

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B3LYP/6-311+G * calculations were performed on five phenolic pent-4-en-1-yne derivatives, namely rooperol, dehydroxyrooperol I and II, bis-dehydroxyrooperol, and hypoxoside, to investigate and compare their antioxidant radical scavenging properties. The main objectives were to model, for the first time, the antioxidant properties of dehydroxyrooperol I and II and bis-dehydroxyrooperol, to clarify the possible role of hypoxoside as radical scavenger and to provide insight into molecular geometry factors influencing the radical scavenging properties of phenolic pent-4-en-1-yne derivatives. The study was conducted by checking the molecules' ability for two main antiradical mechanisms, hydrogen atom transfer and electron transfer. The results indicated that the antiradical properties of rooperol and the two dehydroxyrooperols are predominantly exerted through the hydrogen atom transfer mechanism and are the outcome of the stabilization of their neutral radical species through the interplay of hydrogen bond(s) and spin density distributions stabilizing their neutral radical species. The antiradical properties of bis-dehydroxyrooperol may be explained only in terms of the spin density distribution of its neutral radical species. The antiradical properties of hypoxoside, with O−H bond dissociation enthalpy considerably greater than that of phenol, could be considered to be minor and mainly governed by electron transfer mechanism.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Radical Scavenging Properties of Phenolic Pent-4-En-1-Yne Derivatives Isolated FromHypoxis Rooperi. A DFT Studyin vacuoand in Solution

Kabanda

Mammino

Murulana

et al. 2014

International Journal of Food Properties

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“…Muitas vezes, são também utilizados como agentes diuréticos, na prevenção da inflamação da mucosa gástrica ou como laxantes (Polumackanycz et al, 2020). Esta espécie vegetal é reconhecida pelos seus elevados teores de ácido ascórbico (vitamina C) e compostos fenólicos, reconhecidos pelo seu potencial antioxidante (Cunja et al, 2015;Demir et al, 2014, Tumbas et al, 2012.…”

Section: Rosa Canina Lunclassified

A Consideração De Aspectos Socioculturais No Tratamento Da Obesidade: Reflexões Introdutórias

Rossini¹,

Junior²,

Viana³

2021

Dinamismo E Clareza No Planejamento Em Ciências Da Saúde 4

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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“…Rosa spp. are a valuable source of polyphenols [ 7 , 8 , 12 , 13 , 14 , 15 , 16 ]. The literature on the subject indicates that the content of phenolic compounds in the fruit of various species of the Rosa genus is estimated to be 55–104 mg/g [ 15 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…are a valuable source of polyphenols [ 7 , 8 , 12 , 13 , 14 , 15 , 16 ]. The literature on the subject indicates that the content of phenolic compounds in the fruit of various species of the Rosa genus is estimated to be 55–104 mg/g [ 15 , 17 ]. These substances include hydrolysable and non-hydrolysable tannins, quercetin and kaempferol derivatives, anthocyanins, and phenolic acids (gallic, coumaric, and protocatechuic acid) [ 12 , 15 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

“…The literature on the subject indicates that the content of phenolic compounds in the fruit of various species of the Rosa genus is estimated to be 55–104 mg/g [ 15 , 17 ]. These substances include hydrolysable and non-hydrolysable tannins, quercetin and kaempferol derivatives, anthocyanins, and phenolic acids (gallic, coumaric, and protocatechuic acid) [ 12 , 15 , 18 ]. Ellagic acid and ellagitannins deserve special attention due to their documented powerful anti-cancer, anti-inflammatory, and antioxidant activity [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

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Rosa spp. Extracts as a Factor That Limits the Growth of Staphylococcus spp. Bacteria, a Food Contaminant

et al. 2021

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Due to their richness of bioactive substances, rose hips are a valuable raw material for obtaining extracts with potential antimicrobial activity. The aim of the study was to determine the antagonistic potential of whole pseudo-fruit and flesh extracts of three Rosa sp. varieties against Staphylococcus spp. bacteria isolated as food contaminants. The biological material in this study consisted of seven strains of bacteria from the genus Staphylococcus. Two strains—Staphylococcus aureus ATCC 25923 and Staphylococcus epidermidis DSMZ 3270—were used as reference strains. The other five strains were food-derived isolates—S. epidermidis A5, S. xylosus M5, S. haemolyticus M6, S. capitis KR6, and S. warneri KR2A. The material was the pseudo-fruits of Rosa canina, Rosa pomifera Karpatia, and Rosa rugosa. The polyphenols were extracted from the fleshy part and the whole pseudo-fruit for all rose varieties. The tested preparations differed significantly in their polyphenol composition. The sum of polyphenols ranged from 28 862 to 35 358 mg/100 g of lyophilisate. The main groups of polyphenols found in the preparations were flavanols and ellagitannins. All of the tested extracts inhibited the growth of staphylococci at a concentration of 500 mg/mL. Rosa rugosa fruit extract showed the strongest antimicrobial properties among the studied extracts. For all the strains, the growth inhibition had a diameter of 20.3–29.0 mm. Moreover, six out of the seven tested strains showed the highest inhibition with the use of this extract. The MIC of rose extracts was in the range of 3.125–500 mg/mL and was strictly dependent on the bacterial species, the species of the rose, and the part of the fruit from which the extract was obtained. Correlations were assessed between the main groups of polyphenols in the extracts and their inhibition of bacterial growth. In the case of pseudo-fruit extracts, the inhibitory effect on bacterial growth positively correlated with the content of ellagitannins, and this effect was observed for almost all the tested strains. The results presented herein follow the current trend of minimising the use of chemical preservatives in food; from this point of view, rose extracts are very promising.

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Characterization of the free Radical Scavenging Activity of Rose Hip (Rosa caninaL.) Extract

Cited by 9 publications

References 34 publications

Antioxidant Radical Scavenging Properties of Phenolic Pent-4-En-1-Yne Derivatives Isolated FromHypoxis Rooperi. A DFT Studyin vacuoand in Solution

Antioxidant Radical Scavenging Properties of Phenolic Pent-4-En-1-Yne Derivatives Isolated FromHypoxis Rooperi. A DFT Studyin vacuoand in Solution

A Consideração De Aspectos Socioculturais No Tratamento Da Obesidade: Reflexões Introdutórias

Rosa spp. Extracts as a Factor That Limits the Growth of Staphylococcus spp. Bacteria, a Food Contaminant

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