Free radical scavenging activity and phenolic content in achenes and thalamus from Fragaria chiloensis ssp. chiloensis, F. vesca and F. x ananassa cv. Chandler

Cheel, José; Theoduloz, Cristina; Rodrı́guez, Jaime A.; Caligari, P. D. S.; Schmeda-Hirschmann, Guillermo

doi:10.1016/j.foodchem.2006.04.036

Cited by 103 publications

(86 citation statements)

References 35 publications

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“…Silva (2007) evaluated the antioxidant activity of different cultivars of blackberry, bilberry, and strawberry and verified that the content of total phenolics correlated significantly with the antioxidant capacity. The results found in the present study are similar to those reported by Cheel et al (2007) in strawberries and by Jiao and Wang (2000) in blackberries. Rufino et al (2010) analyzed the correlation between the phenolic compounds and the total antioxidant activity of 18 tropical fruits by the ABTS method, and they found positive and significant correlations (0.92).…”

Section: Total Polyphenol Content and Antioxidant Activity Of Murtillsupporting

confidence: 92%

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Augusto¹,

Scheuermann²,

Alencar³

et al. 2014

Food Sci. Technol (Campinas)

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Over the last decade a considerable increase in the number of studies addressing the use of antioxidants from natural sources has led to the identification and understanding of the potential mechanisms of biologically active components. This results from the fact that they can be used to replace synthetic antioxidants commonly used in food. Murtilla (Ugni molinae Turcz) is a native berry grown in Chile, and in the present study, the phenolic composition and antioxidant activity of its fruits were studied. Hydroalcoholic extracts of dehydrated fruits from two genotypes of murtilla (Ugni molinae Turcz.) were produced. Extracts of wild murtilla and 14-4 genotype fruits had 19.35 and 40.28mg GAE/g for Total Phenolic Compounds, 76.48, and 134.35μmol TEAC/g for DPPH, and 157.04 and 293.99 μmol TEAC/g for ABTS, respectively. Components such as quercetin, epicatechin, and gallic, benzoic and hydrocaffeic acids were identified by CG/MS analysis. All of them showed antioxidant activity. Therefore, it is possible to say that the hydroalcoholic extracts of murtilla have antioxidant potential to be used in lipidic food.

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Section: Total Polyphenol Content and Antioxidant Activity Of Murtillsupporting

confidence: 92%

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Augusto¹,

Scheuermann²,

Alencar³

et al. 2014

Food Sci. Technol (Campinas)

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“…The DPPH scavenging effect was positive and significantly correlated with total titratable acidity, with flavonoid (R 2 0 40.8; y030.6893'0.8693x) and phenol content (R 2 071.1; y0(15.6222 '1.6468x) in terms of dry fruit weight (Table 2), as found in Diospyros kaki L. cv. Mopan (Chen et al 2008), although it was not correlated with anthocyanin content as found for strawberries (Cheel et al 2007). The DPPH scavenging effect observed in B. buxifolia was comparable with that reported for B. vulgaris fruits (Motalleb et al 2005) and for B. koreana bark (Qadir et al 2009).…”

Section: Scavenging Activity On Dpph Radicalsmentioning

confidence: 64%

“…In the study by Cheel et al (2007), flavonoid content ranged between 30.0 and 123.2 mg quercetin equivalents ×100 g…”

Section: Flavonoid Contentmentioning

confidence: 98%

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Accumulation patterns of phenolic compounds during fruit growth and ripening ofBerberis buxifolia, a native Patagonian species

Arena

Postemsky

Curvetto

2012

New Zealand Journal of Botany

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The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg ×100 g(1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (')-catechin equivalents ×100 g(1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents ×100 g(1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents ×100 g(1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.

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“…The DPPH free radical-scavenging assay was carried out, as previously reported by Cheel et al (2007) with some modifications. The flavonoids extract separated from Cedrus, Linum & Basilicum seeds at various concentrations (1, 0.5, 0.025 mg/ml), (2, 1, 0.5, 0.25 mg/ml) & (1, 0.0625, 0.03125mg/ml) respectively were added to a 4% DPPH* mixture 1v:1v solution in ethanol and the reaction mixture was shaken vigorously.…”

Section: Dpph Free Radical-scavenging Activitymentioning

confidence: 99%

Antioxidant and free radical-scavenging properties of seeds flavonoids extract of Cedrus atlantica Manetti, Linum usitatissimum L. and Ocimum basilicum L. species

Naimi¹,

Bousta²,

Balouiri³

et al. 2015

J App Pharm Sci

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This work aims to evaluate the antioxidant activity of seeds flavonoids extract of Cedrusatlantica Manetti (Pinaceae), Linum usitatissimum L. (Linaceae) and Ocimum basilicum L. (Lamiaceae) species by using the 2,2-diphenyl-1-picrylhydrazyl(DPPH) method. In DPPH scavenging assay the IC50value of the extract was found to be respectively 0.40, 1.21 and 0.41 mg.ml -1 while to the IC50 value of the reference standard Butylated hydroxytoluene (BHT) was 0.003 mg.ml -1 . The seeds flavonoids extract of C. atlantica Manetti had a strong scavenger power of free radicals. This study suggests that the mean species may act as a providing antioxid ant properties and offering effective protection from free radicals. Then, it's necessary to identify and isolate the compounds that are responsible to the antioxidant activity.

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Free radical scavenging activity and phenolic content in achenes and thalamus from Fragaria chiloensis ssp. chiloensis, F. vesca and F. x ananassa cv. Chandler

Cited by 103 publications

References 35 publications

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Accumulation patterns of phenolic compounds during fruit growth and ripening ofBerberis buxifolia, a native Patagonian species

Antioxidant and free radical-scavenging properties of seeds flavonoids extract of Cedrus atlantica Manetti, Linum usitatissimum L. and Ocimum basilicum L. species

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