Extraction, quantification and antioxidant activities of flavonoids, polyphenols and pinitol from wild and cultivated Saraca asoca bark using RP-HPLC-PDA-RI method

Tewari, Rashmi; Gupta, Madhuri; Ahmad, Furkan; Rout, Prasant Kumar; Misra, Laxminarain; Patwardhan, Ankur; Vasudeva, R.

doi:10.1016/j.indcrop.2017.03.036

Cited by 24 publications

(12 citation statements)

References 8 publications

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“…3). However, compared with other plant species, the IC 50 values of DPPH in C. paliurus leaves were all higher than that of Rhus species and Aspalathus linearis , but lower than that of Saraca asoca bark and Tossa jute leaves (Itidel et al, 2013; Bhebhe, Chipurura & Muchuweti, 2015; Tewari et al, 2017; Yakoub et al, 2018). In addition, both IC 50 values of DPPH and ABTS in the C. paliurus leaves were higher than those of Pluchea indica leaves but comparable to those of aqueous extracts from goji berry (Vongsak et al, 2018; Skenderidis et al, 2018).…”

Section: Discussionmentioning

confidence: 64%

Phytochemical content and antioxidant activity in aqueous extracts of Cyclocarya paliurus leaves collected from different populations

Zhou

Lin

Fang

et al. 2019

PeerJ

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Cyclocarya paliurus (Batal) Iljinskaja is a multiple function tree species, but its main utilization is for the harvesting of its leaves as materials for tea production and recently as ingredients for the food industry. In this study aqueous extracts of C. paliurus leaves collected from 21 natural populations were evaluated for their phytochemical content and antioxidant activity. The content of water-soluble polysaccharide, total flavonoid and total polyphenol varied from 66.05 to 153.32 mg/g, 9.01 to 19.65 mg/g and 20.80 to 52.69 mg/g, respectively. Quercetin-3-O-glucuronide, aemferol-3-O-glucuronide and 3-O-caffeoylquinic acid were the major phenolic components in aqueous extracts of C. paliurus leaves. Both redundancy analysis and Pearson's correlation analysis indicated that water-soluble polysaccharide, total polyphenol, total flavonoid, quercetin-3-O-glucuronide, 3-O-caffeoylquinic acid and 4-O-caffeoylquinic acid were significantly correlated with antioxidant activity, but total polyphenol showed the greatest contribution to antioxidant capacity. The antioxidant activity of the 21 populations was classified into six distinct groups based on the squared Euclidean distance. These results would provide a theoretical basis for obtaining the greatest yield of targeted antioxidant phytochemicals of C. paliurus leaves for tea and food ingredient production.

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Section: Discussionmentioning

confidence: 64%

Phytochemical content and antioxidant activity in aqueous extracts of Cyclocarya paliurus leaves collected from different populations

Zhou

Lin

Fang

et al. 2019

PeerJ

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“…Guava juice samples were prepared and analyzed to determine the concentrations of rutin and quercetin. Extraction of flavonoids from guava juice samples for HPLC analysis was carried out by taking samples of guava juice (10 mL) in 50 mL Eppendorf tubes; 25 mL of 100% methanol was added to each tube [ 33 ]. The samples were sonicated for 20 min, then centrifuged at 10,000 rpm for 10 min at 25 °C.…”

Section: Methodsmentioning

confidence: 99%

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Rehman

Asi

Hameed

et al. 2020

Foods

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Guava is an important climacteric fruits in terms of taste and aroma, which contains various vital nutrients such as minerals, carotenoids, ascorbic acid, and polyphenols. At ambient conditions, it exhibits a short shelf life, which makes it difficult for marketing and subsequent storage. Therefore, it is necessary to develop procedures to extend its shelf life and conserve quality. For this purpose, an aloe vera (AV) gel coating was assessed for its potential to enhance the shelf life of guava fruits. Guava fruits coated with AV gels (0, 20, 40, 60 and 80%, v/v) were evaluated for postharvest shelf life extension, changes in quality attributes, anti-oxidative activities, and flavonoid content when stored at ambient conditions (23 ± 2 °C and 70–75% relative humidity) for 12 days. The AV gel-treated fruits showed reduced increments in total sugar, malondialdehyde, and total carotene contents compared to untreated controls. AV gel-treated fruits exhibited higher contents of ascorbic acid, flavonoids (quercetin and rutin), and total phenolics in comparison to control fruits. Moreover, AV gel-treated fruits displayed greater activities of superoxide dismutase, catalase, and ascorbate peroxidase, along with higher antioxidant capacity and higher levels of total soluble solids, than untreated fruits. These results demonstrate that AV gel coating, especially at high concentrations, can be considered an eco-friendly and non-chemical substitute treatment for maintaining the postharvest quality of guava fruit.

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“…The sample of 10 mL of guava juice was extracted with 25 mL of methanol and sonicated for 20 min. After sonication, the sample was centrifuged at 10,000 rpm for 10 minutes at 25 °C [24]. Then, methanol 5 mL was added and again subjected to centrifugation at 10,000 rpm for 5 minutes.…”

Section: Preparation Of Sample For Flavonoid Analysismentioning

confidence: 99%

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (<em>Psidium guajava</em> L.) Fruit in Room and Refrigerated Temperatures

Shamshad¹,

Iqbal²,

Razis³

et al. 2021

Preprint

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Guava is a vital fruit worldwide, especially in Pakistan, and due to its nutritional value famous in each age group. Due to a very short shelf life, the marketing and export of this fruit faced severe constraints. Therefore, in the current study, edible coating of chitosan (0, 0.5, 1.0, 1.5, and 2.0%) was evaluated on postharvest shelf life when guava fruits were stored (room temperature and 4 °C temperatures) for 12 days. The chitosan treated coating fruits have shown reduced total sugars and malondialdehyde levels compared to untreated control samples. However, a significant difference (p ≤ 0.05) in total sugar and malondialdehyde levels exists between samples stored in m compared to refrigerated temperature (4 °C). The chitosan-coated samples have shown a greater amount of vitamin C, quercetin, rutin, and total phenolic contents than control samples. However, these nutritional parameters' levels were significantly different (p ≤ 0.05) in samples stored at room than samples stored at refrigerated temperature. However, the levels of crude fiber, potassium, and sodium were found statistically nonsignificant (p ≥0.05) in control versus chitosan treated coating treatments. The findings have documented that the coatings of 1.5 and 2.0% were most effective for extension in shelf life and maintaining the nutritional attributes of guava fruit.

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Extraction, quantification and antioxidant activities of flavonoids, polyphenols and pinitol from wild and cultivated Saraca asoca bark using RP-HPLC-PDA-RI method

Cited by 24 publications

References 8 publications

Phytochemical content and antioxidant activity in aqueous extracts of Cyclocarya paliurus leaves collected from different populations

Phytochemical content and antioxidant activity in aqueous extracts of Cyclocarya paliurus leaves collected from different populations

Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit

Influence of Chitosan-Based Edible Coating on the Shelf Life and Nutritional Quality of Guava (<em>Psidium guajava</em> L.) Fruit in Room and Refrigerated Temperatures

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