Determination of Total Flavonoids Contents and Antioxidant Activity of<i>Ginkgo biloba</i>Leaf by Near-Infrared Reflectance Method

Zhao, Ling-Jia; Liu, Wei; Xiong, Su-Hui; Tang, Jie; Lou, Zhaohuan; Xie, Mingxia; Xia, Bo‐Hou; Lin, Limei; Liao, Duan‐Fang

doi:10.1155/2018/8195784

Cited by 50 publications

(35 citation statements)

References 29 publications

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“…Flavonoids are considered as one of the dominant polyphenolic compounds in plants and is the most important quality index for antioxidant activity (Zhao et al., 2018). Table 1 also shows that the highest ( p < .05) TFC was found in kangkong (305.39 ± 2.93) while stem amaranth (62.22 ± 0.24) had the lowest value.…”

Section: Resultsmentioning

confidence: 99%

“…Flavonoids are considered as one of the dominant polyphenolic compounds in plants and is the most important quality index for antioxidant activity (Zhao et al, 2018). had a direct relationship with reduced risks of chronic diseases such as stroke, cancers and other forms of CVDs (Bunney, Zink, Holm, Billington, & Kotz, 2017).…”

Section: Total Polyphenol Content (Tpc) Total Flavonoid Content and Identification Of Major Polyphenolic Compoundsmentioning

confidence: 99%

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Chemical composition and in vitro antioxidant properties of water‐soluble extracts obtained from Bangladesh vegetables

et al. 2020

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The aim of this study was to evaluate the nutritional value and antioxidant properties of aqueous extracts of some Bangladesh vegetables using fruits of ash gourd, bitter gourd, brinjal, okra, ridge gourd, snake gourd, and leaves of Indian spinach, kangkong, and stem amaranth. Proximate composition showed that the dried extracts were composed mainly of crude protein (14.6%-46.7%) and non-fibre carbohydrates (26.4%-53.5%). With the exception of stem amaranth, all the extracts had >40% DPPH radical scavenging ability at 0.5 mg/ml. In contrast metal chelation was lower, except in Indian spinach with ~46%. The ferric reducing antioxidant power (FRAP) was highest for the kangkong (10.9 mM Fe 3+ reduced), which is similar to the 9.9 mM for butylated hydroxytoluene (BHT). All the extracts suppressed linoleic acid oxidation better than BHT within the first 5 days of the incubation period. We conclude that the Indian spinach, kangkong, and okra could be considered as the most promising sources of antioxidant compounds. Practical applications Vegetables are commonly consumed as part of a regular diet but the high water and fiber contents usually mean that large quantities are required to provide long-term health benefits. Therefore, in this work, aqueous extracts of nine Bangladesh vegetables were prepared to provide a more concentrated form of nutrients and bioactive compounds. The extracts had strong nutritional value based on the high contents of crude protein, potassium, iron, and non-fibre carbohydrates. The high content of polyphenolic compounds in the extracts can also provide health benefits, which was demonstrated through strong free radical scavenging, metal chelation, ferric iron reduction, and inhibition of linoleic acid oxidation. These vegetable extracts have the potential to be used as sources of bioactive compounds to prevent or treat noncommunicable diseases that are associated with high oxidative stress.

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Section: Resultsmentioning

confidence: 99%

Section: Total Polyphenol Content (Tpc) Total Flavonoid Content and Identification Of Major Polyphenolic Compoundsmentioning

confidence: 99%

Chemical composition and in vitro antioxidant properties of water‐soluble extracts obtained from Bangladesh vegetables

et al. 2020

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“…The total flavonoid content was measured by a colorimetric assay, based on the method with certain modification described by (Shi et al 2012 and Zhao et al [45]). The total flavonoid content (i.e., three replicates per treatment) was expressed as mg catechin equivalent (CE)/g DW through the calibration curve with catechin.…”

Section: Determination Of Total Flavonoid Contentmentioning

confidence: 99%

Antibacterial Effects of Fenugreek, Wheat and Hot Red Pepper Seeds and Their Germs Extract on Inhibiting Staphylococcus aureus and Enterobacter cloacae Growth

Youssef

Sabra

2021

JAMB

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Aims: The work investigated the effects of plant seeds such as fenugreek (Trigonella foenum-graecum L.), wheat grains (Triticum aestivum L.), and hot red pepper (Capsicum annuum L.) which are traditionally used as natural food preservatives or at least to minimize the used concentrations of artificial preservative, meantime to serve as antibacterial agents against certain positive and negative gram bacteria such as Staphylococcus aureus ATCC 29213 and Enterobacter cloacae Enk1 LT592256 and the effectiveness of using germinated seeds in reducing bacterial growth. Study Design: The experiments were designed as one way completely randomized design. Place and Duration of Study: The experiments were carried out at the Regional Center for Food and Feed (RCFF), Agricultural Research Center, and Faculty of Agriculture Saba Basha, Alexandria University, Egypt. Methodology: The living bacterial cells in each treatment was estimated after 5 days of incubation at 25°C the total viable bacterial counts were determined using the plate count agar method. Microbial numbers in all samples were determined using serial dilutions also, determine the total flavonoids, antioxidant activity, and total phenol contents of the tested seeds and their germs. Results: Our results demonstrated that the maximum number of S. aureus bacteria in 10-1 on wheat germinated seeds extract at 1000 µl that is 290 CFU and the maximum number of E. cloaceae was 370 CFU was found in wheat non-germinated seeds at 500µl concentration, however, the highly inhibitory concentration of S. aureus 1000 µl was realized using non-germinated red pepper seeds extract (97.9%) and (92.9%) in the case of E. cloaceae bacteria. The maximum inhibition percentage was found with red pepper non-germinated seeds for (S. aureus) it was (97.9%) and for the (E. cloaceae) was (92.9%) under the concentration 1000 µl. The results showed that germs extract was less effective as an antibacterial agent than seed extract. S. aureus was more susceptible than E. cloacae. The use of hot red pepper seeds extracts then fenugreek extract was highly effective in reducing the growth of both the tested bacteria. Conclusion: Hot pepper and fenugreek extracts can be used as natural alternative preventives to control food poisoning diseases. Non Germinated seeds are most effective against studied bacteria growth.

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“…Although this method is not yet able to quantify the presence of flavonoids in the samples, the literature presents some cases of success. Zhao et al [24] proposed a NIR methodology with chemometric methods for the simultaneous quantification of total flavonoid content and antioxidant activity of Ginkgo biloba L. extract, obtaining satisfactory and high potential results. The work developed by Liu Xiaoli [25] pointed out that the NIR technique coupled with multivariate calibration is capable of determining the presence of flavonoids in dried samples of Flos Sophore Immaturus.…”

Section: Nir Analysismentioning

confidence: 99%

Laboratory-Scale Preparation and Characterization of Dried Extract of Muirapuama (Ptychopetalum olacoides Benth) by Green Analytical Techniques

et al. 2020

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This work reports on the preparation of a drying process from the ethanolic extract of Muirapuama and its characterization through green analytical techniques. The spray-drying processes were performed by using ethanolic extract in a ratio of 1:1 extract/excipient and 32 factorial design. The properties of dried powder were investigated in terms of total flavonoid content, moisture content, powder yield, and particle size distribution. An analytical eco-scale was applied to assess the greenness of the developed protocol. Ultra-high performance liquid chromatography (UHPLC)with reduced solvent consumption in the analysis was compared to the conventional HPLC method. A Fourier transform near-infrared (FT-NIR) spectroscopic method was applied based on the principal component scores for the prediction of extract/excipient mixtures and partial least squares regression model for quantitative analysis. NIR spectroscopy is an economic, powerful, and fast methodology for the detection of excipient in muirapuama dried extracts, generating no residue in the analysis. Scanning electron microscopy (SEM) images showed samples with a higher concentration of excipient, presenting better morphological characteristics and a lower moisture absorption rate. An eco-scale score value of 85 was achieved for UHPLC and 100 was achieved for NIR (excellent green analysis). Above all, these methods are rapid and green for the routine analysis of herbal medicines based on dried extracts.

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Determination of Total Flavonoids Contents and Antioxidant Activity ofGinkgo bilobaLeaf by Near-Infrared Reflectance Method

Cited by 50 publications

References 29 publications

Chemical composition and in vitro antioxidant properties of water‐soluble extracts obtained from Bangladesh vegetables

Chemical composition and in vitro antioxidant properties of water‐soluble extracts obtained from Bangladesh vegetables

Antibacterial Effects of Fenugreek, Wheat and Hot Red Pepper Seeds and Their Germs Extract on Inhibiting Staphylococcus aureus and Enterobacter cloacae Growth

Laboratory-Scale Preparation and Characterization of Dried Extract of Muirapuama (Ptychopetalum olacoides Benth) by Green Analytical Techniques

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