Comparison of Polyphenol Content and Antioxidant Activity of Extracts From Fruits of Two Crataegus Species

Tahirović, A.; Bašić, Neđad; Hubijar, I.; Sito, Stjepan; Čabaravdić, Azra

doi:10.54652/rsf.2015.v45.i1.93

Cited by 3 publications

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References 4 publications

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“…At the same time, in the DPPH method, the free radical scavenging capacity could be raised to 465.16%. In an earlier study, a methanol solvent (aqueous methanol 80% or acidified methanol 80%) was used, and the antioxidant capacity (by DPPH method) of CM fruit extracts was studied by Tahirović et al [46]. In the aforementioned study, 1 g of powdered fruit sample was separately extracted twice with 12 mL of 80% aqueous methanol or acidified 80% methanol prepared by mixing 80 mL of absolute methanol with 20 mL of 1.5 M HCl in an ultrasonic bath (Elmecs, Italy) for 30 min.…”

Section: Antioxidant Properties Of the Extractsmentioning

confidence: 99%

Enhancing the Nutritional Profile of Crataegus monogyna Fruits by Optimizing the Extraction Conditions

Kotsou,

Magopoulou,

Chatzimitakos

et al. 2024

Horticulturae

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Crataegus monogyna (CM) fruits are highly regarded for their rich nutritional content, boasting elevated levels of various beneficial secondary metabolites like total polyphenols, including anthocyanins, and ample amounts of ascorbic acid and antioxidant activity. Despite the acknowledged benefits of CM fruits, researchers have directed more attention toward its leaves and flowers. Consequently, the current research attempts to optimize extraction techniques for CM fruit using a multifaceted approach involving varied durations, temperatures, and concentrations of ethanol solvent to isolate the diverse range of bioactive components present effectively. High-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) is employed for the identification and quantification of polyphenolic compounds. According to the results, by following the optimum extraction parameters (50% ethanolic solvent, 50 °C extraction temperature, and 60 min extraction time), the total polyphenol content can be increased up to 410%, reaching 55.59 mg gallic acid equivalents/g. Using 50% ethanolic solvent, 80 °C extraction temperature, and extraction time of 90 min, the total anthocyanin content can be enhanced by more than 560%, reaching a quantity of 51.83 μg cyanidin equivalents/g. Moreover, the antioxidant activity of CM fruit extracts can reach 415.95 μmol ascorbic acid equivalents (AAE)/g dw (by FRAP method), using 50% ethanolic solvent, 50 °C extraction temperature, and 60 min extraction time, and 270.26 μmol AAE/g dw (by DPPH method) and 1053.28 mg/100 g dw ascorbic acid content, using 50% ethanolic solvent, 80 °C extraction temperature, and 90 min extraction time. This comprehensive study seeks to augment the already substantial content of bioactive compounds found in CM, resulting in an extract with promising applications across the pharmaceutical, food, and cosmetics industries.

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Section: Antioxidant Properties Of the Extractsmentioning

confidence: 99%

Enhancing the Nutritional Profile of Crataegus monogyna Fruits by Optimizing the Extraction Conditions

Kotsou,

Magopoulou,

Chatzimitakos

et al. 2024

Horticulturae

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Effects of lingonberry extract on the antioxidant capacity of meat paste

Баженова

Жамсаранова

Zabalueva

et al. 2020

Foods and Raw Materials

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Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage. Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was obtained by water-alcohol extraction using microwave irradiation. We investigated the physicochemical characteristics of the dry extract, including its contents of phenolic compounds, benzoic acid, and antioxidants. Results and discussion. During the experiment, we analyzed the extract’s effect on the paste’s total antioxidant capacity, coloring, and shelf life. The results showed that increasing the extract’s amount from 0.1% to 0.4% changed the color of the paste from gray-brown to purple-brown, respectively, due to anthocyanins. In further tests, we used a 0.2% concentration of lingonberry extract – the optimal amount that retained the usual brown color of the paste while increasing the content of antioxidant substances. Then, we analyzed the degree of fat oxidation in the paste samples made with and without sodium lactate during storage. According to the results, the lingonberry marc extract used without the acidity regulator and with it inhibited lipid oxidation by 12.7% and 20%, respectively, by neutralizing free radicals. Finally, we tested the presence of pathogenic microorganisms in the end products. We detected no E. coli bacteria in the samples and found an inhibited growth of mesophilic anaerobic and facultative anaerobic microorganisms due to the extract’s bactericidal effect established in Our earlier studies. Conclusion. Thus, our results indicated that the dry lingonberry marc extract introduced into meat paste increased the product’s total antioxidant capacity and improved its stability during storage.

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A Study on Antioxidant and Antidiabetic Activities of Mulberry Leaves Which Grown in Edirne Province

İşbilir

Çelik

2021

Journal of Advanced Research in Natural and Applied Sciences

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Makale TarihçesiÖz − Dut yaprakları halk arasında çeşitli hastalıklarda geleneksel olarak kullanılan bir bitkidir. Bitkilerin gösterdikleri çok çeşitli biyolojik etkinlikleri içerdikleri bileşenlerden kaynaklanmakta olup, bitkinin fitokimyasal bileşimi ve biyolojik potansiyeli yetiştiği bölgeye göre değişiklik göstermektedir. Bu çalışmada Edirne ilinde yetişen beyaz ve siyah dut ağacı yapraklarından elde edilen su ve etanol ekstraktlarının antioksidan aktivitesinin ve in vitro enzim inhibisyon testleri ile antidiyabetik kapasitesinin belirlenmesi amaçlanmıştır. Beyaz ve siyah dut ağacı yaprak ekstraktlarının toplam fenolik madde miktarı 35.08-47.57 µg gallik asit eşdeğeri/mg, flavonoid miktarı 18.40-46.25 µg rutin eşdeğeri/mg ve tanen miktarı 4.59-7.53 µg tannik asit eşdeğeri/mg aralıklarında tayin edildi. Antioksidan aktivite testlerinde 1,1-difenil-2-pikrilhidrazil (DPPH) ve 2,2΄-azinobis-(3-etilbenzotiazolin-6-sülfonik asit) (ABTS) radikallerini gidermede (EC50 sırasıyla 0.31 mg/mL ve 0.79 mg/mL) ve CUPRAC metodunda (9.1 μmol troloks eşdeğeri antioksidan kapasite-TEAC) siyah dut yapraklarının etanol ekstraktı yüksek aktivite gösterirken, betakaroten ağartma metodunda beyaz dut yapraklarının etanol ekstraktı (EC50 0.47 mg/mL) daha iyi sonuç verdi. Dut yapraklarının sadece su ekstraktlarının metal iyonlarını şelatlama gücüne sahip olduğu görüldü. Antidiyabetik aktivite çalışmasında yaprakların su ekstraktları değişen oranlarda α-amilaz ve α-glukozidaz inhibisyonu gösterdi. Su ekstraklarının karbonhidrat sindirim enzimleri üzerine potansiyel inhibitör etkisi göstermesi, ülkemizde besin olarak tüketilmeyen dut yapraklarının ilaç hammaddesi kaynağı olarak değerlendirilebileceğini; siyah dut yapraklarının ise antioksidan katkı amaçlı olarak kozmetik uygulamalarda kullanılmak üzere ekonomiye kazandırılabileceğini düşündürmektedir.

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Comparison of Polyphenol Content and Antioxidant Activity of Extracts From Fruits of Two Crataegus Species

Cited by 3 publications

References 4 publications

Enhancing the Nutritional Profile of Crataegus monogyna Fruits by Optimizing the Extraction Conditions

Enhancing the Nutritional Profile of Crataegus monogyna Fruits by Optimizing the Extraction Conditions

Effects of lingonberry extract on the antioxidant capacity of meat paste

A Study on Antioxidant and Antidiabetic Activities of Mulberry Leaves Which Grown in Edirne Province

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