Determination of Total Phenolic Compounds in Cultivars of Castanea Sativa Mill.

Mujić, Ibrahim; Dudaš, Slavica; Živković, Jelena; Tomin, Jasmina; Zeković, Zoran; Alibabić, Vildana; Jukić, Huska; Šahinović, Refik

doi:10.17660/actahortic.2009.815.8

Cited by 5 publications

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“…The positive correlation between the TFC and TPC with the antioxidant activity in our study has been demonstrated in other studies 40 affirming that these leads to the observed antioxidant activity. Many studies agree with ours that propolis is a good source of natural antioxidants 1,20,26,33,34 …”

Section: Discussionsupporting

confidence: 82%

“…To determine the antioxidant activity of the propolis samples, DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) assay was carried 26 but with minor modifications. Briefly, DPPH ethanolic solution was prepared by adding 20 mg of DPPH into 1 L of absolute ethanol (20 mg/1 L).…”

Section: Methodsmentioning

confidence: 99%

“…For the determination of the total phenolic content (TPC) of the samples, Folin-Ciocalteu method was used 26 with minor modifications. In brief, 5 mL of 0.2 N Folin-Ciocalteu reagent was added to 1 mL of sample extract and left for 5 min.…”

Section: Meliponula Ferruginea 10mentioning

confidence: 99%

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Determination of total flavonoids, phenolics, and antioxidant activity of propolis from six stingless bee species in Kenya

Kegode,

Ndungu,

Kiatoko

2023

JSFA Reports

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BackgroundPropolis is one of the hive products made by bees from wax and plant resins which makes it rich in phytochemicals such as flavonoids and phenolic. The chemical composition of propolis from stingless bees is affected by several factors including vegetation type and species. In Kenya we have diverse landscape vegetation and over 12 stingless bee species. Lifestyle diseases are affecting more people due to unhealthy diets and exposure to harmful chemicals which lead to oxidation in cells. This lead to the production of super radicals which cannot be neutralized only by the endogenous antioxidants in the body. This has led to increased demand for exogenous antioxidants obtained from the diet. Propolis is a known source of natural antioxidants too due to the presence of polyphenols.ResultsIn our study, we determined the total content of flavonoids, phenolic and the antioxidant activity of propolis from six stingless bee species from Kenya. The total flavonoid content (TFC) in all species ranged from 651.90 mg QE/100g and 3262.26mg QE/100g, while the total phenolic content (TPC) ranged from 586.36 mg GAE/100g and 2010.53 mg GAE/100g. Among the species, M. beccarii had the highest concentration of total flavonoids, M. togoensis had high concentrations of total phenolic while M. ferruginea had the highest antioxidant activity.ConclusionThe outcome of this study demonstrates that propolis from Kenyan stingless bees have varying amounts of phytochemicals which is dependent on the species identity. Hence it is a good source of exogenous natural antioxidants.This article is protected by copyright. All rights reserved.

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Section: Discussionsupporting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

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Determination of total flavonoids, phenolics, and antioxidant activity of propolis from six stingless bee species in Kenya

Kegode,

Ndungu,

Kiatoko

2023

JSFA Reports

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“…Folin–Ciocalteu colorimetric method was used to determine the total phenolic content, 18 with minor modifications. Briefly, 5 mL of 0.2 N Folin–Ciocalteu reagent was added to 1 mL of the honey solution and left for 5 min before adding 4 mL of 75 g/L sodium carbonate.…”

Section: Methodsmentioning

confidence: 99%

Total phenolic and flavonoid content of P. armata honey and propolis produced in Bomet, Kisii and Maralal, Kenya

Kegode,

Mokaya,

Kiatoko

2024

JSFA Reports

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BACKGROUNDBee products are gaining interest in the field of research due to their biochemical and nutritive properties. Honey bee products have been researched extensively but little has been done in regards to stingless bees. There are many species of stingless bees including P.armata which is found in the afrotropics. They are underground nesting and produce honey, propolis, wax, and pollen and bee bread. These products are known to be rich in polyphenols which comprise of flavonoids and phenolic. In our study we analysed colorimetrically the total flavonoid, phenolic content and radical scavenging activity of honey (n = 22) and propolis (n = 25) from Bomet, Kisii and Maralal in Kenya.RESULTSHoney and propolis had total flavonoid content of 12.00 to 22.67 mg QE/100 g and 288.15 to 944.76 mg QE/100 g while total phenolic content was 87.01 to 239.93 mg GAE/100 g and 524.14 to 1225.01 mg GAE/100 g respectively. In considerations to the regions, Maralal had the highest phenolic and flavanoid content followed by Bomet and kisii was the least. The same trend was observed in the radical scavenging activity. Except for total flavonoid content in honey, the difference was significant (P < 0.05).CONCLUSIONThe polyphenol content of both honey and propolis of P.armata are equally affected by geographical location as a result of different vegetation. They are good source of antioxidants which can be utilized in diet due to their radical scavenging properties.This article is protected by copyright. All rights reserved.

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“…The total phenolics of the extracts were determined using the Folin-Ciolcalteu reagent following the method described by Singleton and Rossi and Wiesneth with further modifications and adaptations [17][18][19]. The test sample (100 µL) was mixed with 500 µL of distilled water and 100 µL of Folin-Ciocalteu's phenol reagent.…”

Section: Analysis Of Total Phenolic Contentmentioning

confidence: 99%

Effect of Solid-State Fermentation (SSF) on the Antioxidant and Hypoglycemic Activities of Jackfruit (Artocarpus Heterophyllus Lam.) By-Products using Aspergillus Niger, Aspergillus Oryzae and Rhizopus Oryzae

Gnoumou,

Kongpichitchoke,

Jose

2023

Trends Sci

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The objective of this experiment was to study the effect of Solid-State Fermentation (SSF) on jackfruit by-products using filamentous fungi. Rags from a ripen jackfruit were fermented for 5, 10 and 15 days by Aspergillus niger, Aspergillus oryzae and Rhizopus oryzae at 30 °C. Then the bioactive compounds were extracted using methanol. Total phenolic content, total flavonoid content, antioxidant activity and hypoglycemic activity of each liquid extract were estimated. The results showed significant increase and improvement in the samples in which SSF was applied. The highest total phenolic contents were found in fermented products with A. niger and R. oryzae with an average of 14.16 mg GAE/g D.S which was almost 3 times over the concentration found in unfermented products (4.83 mg GAE/g D.S). The same fermented products showed a significant increase in total flavonoid content which was 2 times higher than unfermented products with an average of 31.79 mg QuE/g D.S for fermented products and 15.08 for unfermented. The antioxidant activity was correlated to the total phenolic and flavonoid contents with the highest activity of around 76 % found in fermented products against 55 % for the unfermented ones. Finally, hypoglycemic activity was also found to be higher in fermented products than the unfermented with the best activity obtained in 5-days fermented product with A. oryzae (35.62 %) which was 8 times higher than non-fermented products (4.52 %). The present study showed that Solid-State Fermentation has a great potentiality to improve and enhance antioxidant and hypoglycemic activities of plant by-products. HIGHLIGHTS SSF improved the Antioxidant and hypoglycemic properties of jackfruit rags niger and R. oryzae had better capacity in improving the antioxidant activity Phenolic Content, Flavonoid Content and Antioxidant Activity were correlated Better hypoglycemic activity was seen in fermented products with oryzae oryzae could produce a new bioactive compound with high hypoglycemic activity GRAPHICAL ABSTRACT

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Determination of Total Phenolic Compounds in Cultivars of Castanea Sativa Mill.

Cited by 5 publications

References 0 publications

Determination of total flavonoids, phenolics, and antioxidant activity of propolis from six stingless bee species in Kenya

Determination of total flavonoids, phenolics, and antioxidant activity of propolis from six stingless bee species in Kenya

Total phenolic and flavonoid content of P. armata honey and propolis produced in Bomet, Kisii and Maralal, Kenya

Effect of Solid-State Fermentation (SSF) on the Antioxidant and Hypoglycemic Activities of Jackfruit (Artocarpus Heterophyllus Lam.) By-Products using Aspergillus Niger, Aspergillus Oryzae and Rhizopus Oryzae

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