Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea

Tsai, Po Jung; Tsai, Tzung Hsun; Yu, Chun Hsien; Ho, Su Chen

doi:10.1016/j.foodchem.2006.08.013

Cited by 142 publications

(91 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The values were presented as the means of triplicate analyses standard deviation. 2.7.2 Nitric Oxide NO Scavenging Activity NO scavenging activity of extracts were determined by the method as described in by Tsai et al 24 . Gallic acid was used as the standard in the experiment.…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Recovery and Utilization of Palm Oil Mill Effluent Source as Value-Added Food Products

2017

View full text Add to dashboard Cite

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Recovery and Utilization of Palm Oil Mill Effluent Source as Value-Added Food Products

2017

View full text Add to dashboard Cite

“…The NO-scavenging activity of each plant extract was determined using the method of Tsai et al (2007). In order to determine the effect of tomato leaf extract on NO production, 1×10 5 RAW 264.7 cells were seeded into 96-well culture plates.…”

Section: Nitric Oxide-scavenging Activitymentioning

confidence: 99%

Chemical Constitutions and Antioxidant Activities of Tomato Leaf Extracts

Lee¹,

Lee²,

Ma³

et al. 2016

Plant Breed. Biotech.

View full text Add to dashboard Cite

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT The present study aimed to determine the contents of five flavonols and two glycoalkaloids as well as the antioxidant activities of leaf ethanol extracts of 50 tomato accessions. The antioxidant activity was assessed using different tests: 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (NO), and total polyphenol content (TPC). Flavonols and glycoalkaloids contents were determined using a high performance liquid chromatography-diode array detector system. Among five flavonols and two glycoalkaloids, naringenin and tomatine were detected in tomato leaves at high concentrations. Of the 50 tomato accessions, IT 229711, IT2365203, and IT 207224 were found to have the highest contents of quercetin, kaempferol, and tomatine, respectively. Leaf extract of IT189949 exhibited the highest relative antioxidant capacity index (RACI). Among the five flavonols, myricetin showed positive correlations with DPPH, ABTS, and NO, while isorhamnetin had positive correlation with DPPH. These results will expand the chemical constitution database and provide information on tomato leaves. They are valuable for the development of functional foods or feed-additives.

show abstract

“…It is widely distributed in China, Japan, Thailand, and India, and was introduced in Europe late in the 18th century (Zang et al, 2003). Owing to their pleasant scent and biological properties, sweet osmanthus flowers are not only used as natural and functional food flavor additives (Wu et al, 2009), but also have potential medicinal value (Tsai et al, 2007;Lee et al, 2011;Hung et al, 2012). The sensory perception of the aromas in the Albus (former O. fragrans var.…”

Section: Introductionmentioning

confidence: 99%

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS

Cai

Mai

Zou

et al. 2014

J. Zhejiang Univ. Sci. B

View full text Add to dashboard Cite

Abstract:Objective: Aroma is the core factor in aromatherapy. Sensory evaluation of aromas differed among three sweet osmanthus (Osmanthus fragrans) cultivar groups. The purpose of this study was to investigate the aroma-active compounds responsible for these differences. Methods: Gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS) were used to analyze the aroma-active compounds and volatiles of creamy-white ('Houban Yingui', HBYG), yellow ('Liuye Jingui', LYJG), and orange ('Gecheng Dangui', GCDG) cultivars. Results: Seventeen aroma-active compounds were detected among 54 volatiles. trans-β-Ocimene, trans-β-ionone, and linalool, which were major volatiles, were identified as aroma-active, while cis-3-hexenyl butanoate, γ-terpinene, and hexyl butanoate were also aroma-active compounds, although their contents were low. Analysis of the odors was based on the sum of the modified frequency (MF) values of aroma-active compounds in different odor groups. HBYG contained more herb odors, contributed by cis-β-ocimene and trans-β-ocimene, while LYJG had more woody/violet/fruity odors released by trans-β-ionone, α-ionone, and hexyl butanoate. In GCDG, the more floral odors were the result of cis-linalool oxide, trans-linalool oxide, and linalool. Conclusions: Aroma-active compounds were not necessarily only the major volatiles: some volatiles with low content also contributed to aroma. The aroma differences among the three cultivars resulted from variation in the content of different odor groups and in the intensities of aroma-active compounds.

show abstract

Comparison of NO-scavenging and NO-suppressing activities of different herbal teas with those of green tea

Cited by 142 publications

References 32 publications

Recovery and Utilization of Palm Oil Mill Effluent Source as Value-Added Food Products

Recovery and Utilization of Palm Oil Mill Effluent Source as Value-Added Food Products

Chemical Constitutions and Antioxidant Activities of Tomato Leaf Extracts

Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS

Contact Info

Product

Resources

About