Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract

Krungkri, Wanrada; Areekul, Varipat

doi:10.5220/0009980801260132

Cited by 8 publications

(8 citation statements)

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“…The stability of bioactive peptides and their biological activities, particularly to multiple heat and pH treatments used in food formulations, is relevant for this study as thermal and ionic conditions may have a huge effect and lead to the loss of biological activities of the compounds [ 38 ]. Consequently, the bioactivity of these compounds should be maintained during the shelf-life and storage of the food products to which they are added to.…”

Section: Resultsmentioning

confidence: 99%

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Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds

et al. 2023

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In this study, giant kelp was explored under various conventional and ultrasound-assisted extraction (UAE) conditions for the extraction of protein, its hydrolysis, and ultrafiltration to generate multiple fractions. The amino acid composition of all the fractions and their biological activities in vitro, including angiotensin-converting enzyme I (ACE) inhibitory activity and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, reducing power (RP), and ferrous chelating (FC) activities) were tested by storing the compounds for 2 weeks at various temperatures (−20–60 °C) and pHs (2–11) to elucidate their thermal and ionic stability, respectively. The yield of protein extraction using the conventional method was lower (≈39%) compared to the use of UAE (150 W, 15 min), which achieved protein recoveries of approximately 60%. After enzymatic hydrolysis and ultrafiltration, low-molecular-weight (MW) hydrolysates had the highest levels of ACE inhibitory (80%), DPPH (84%), RP (0.71 mM trolox equivalents), and FC (81%) activities. Amino acids associated with peptides of high biological activities, such as Val, Ala, Asx, Gly, Lys, Met, Leu, and His, were at higher levels in the low MW fraction compared to any other sample. The biological activities in vitro of all the samples fluctuated under the multiple storage conditions studied, with the highest stability of all the samples appreciated at −20 °C and pH 7. This study shows for the first time the use of giant kelp as a promising source of bioactive peptides and indicates the optimum processing and storing conditions for the use of these compounds as nutraceuticals or functional foods that could help in the prevention of cardiovascular disorders and multiple chronic diseases associated with oxidative damage.

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Section: Resultsmentioning

confidence: 99%

“…The thermal and ionic stability of full hydrolysate and fractions was determined as described by Krungkri and Areekul [ 38 ]. Briefly, the thermal stability of the samples was tested by storing the freeze-dried samples at various temperatures (−20, 4, 37 and 60 °C) at controlled humidity for 2 weeks.…”

Section: Methodsmentioning

confidence: 99%

Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds

et al. 2023

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“…As emphasized in previous reports, ‎ the pH environment of the extracts is among the major factors responsible for the fate of endogenous polyphenols. 23–30…”

Section: Methodsmentioning

confidence: 99%

“…As emphasized in previous reports, the pH environment of the extracts is among the major factors responsible for the fate of endogenous polyphenols. [23][24][25][26][27][28][29][30] The changes in total phenols of the extracts at differing pH values are shown in Fig. 7.…”

Section: Effect Of Heating On the Stability Of The Polyphenols Of Oli...mentioning

confidence: 99%

Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts

Markhali,

Teixeira

2024

Sustainable Food Technol.

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“…The amount of phenolic compounds present in the aqueous extract at different pH, namely 2, 4, 7 and 9 of arial parts of Mulhatti was determined using the equation and their results showed that more phenolic compounds were present at pH 5-7 [16]. In general, TPC and antioxidant activity were higher as the pH increased.…”

Section: Total Phenolicsmentioning

confidence: 99%

Effect of Solvent pH on Antioxidant and Phytochemical Activities of Mulhatti Aerial Parts (Glycyrrhiza glabra L.)

Devi

Singh

Sihag

et al. 2021

JAA

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Medicinal plants have been used since the era of Vedic history for their health care system where herbal medicine has a long history of use. It is also a very popular medicinal plant belonging to the Leguminosae family and is commonly known as Mulhatti. It contains phytochemicals such as flavonoids, triterpene saponins and other constituents such as coumarins, sugars, amino acids, tannins, starch, choline, phytosterols etc. The present study was conducted for the estimation of phytochemicals (total phenols and flavonoids) and the evaluation of the total antioxidant capacity and DPPH free-radical scavenging activity in aqueous extracts of different pH (2, 4, 7 and 9) from aerial parts of Glycyrrhiza glabra L. The content of phenolic compounds was maximal at pH 7 (14.13 mg GAE/g) and flavonoids at pH 9 (4.90 mg CE/g) and the total antioxidant capacity was maximal at pH 9 (13.43 mg AAE/g) and free radical scavenging DPPH activity was highest at pH 7 (IC50 value = 60.48 µg/ml). Thus, the aerial part is a good source of phytochemicals and also acts as a good antioxidant.

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Effect of Heating Condition and pH on Stability of Total Phenolic Content and Antioxidant Activities of Samui (Micromelum minutum) Extract

Cited by 8 publications

References 0 publications

Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds

Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In Vitro and the Thermal/Ionic Stability of These Compounds

Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts

Effect of Solvent pH on Antioxidant and Phytochemical Activities of Mulhatti Aerial Parts (Glycyrrhiza glabra L.)

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