Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

Ali, Ameena; Chong, Chien Hwa; Mah, Siau Hui; Abdullah, Luqman Chuah; Choong, Thomas Shean Yaw; Chua, Bee Lin

doi:10.3390/molecules23020484

Cited by 110 publications

(63 citation statements)

References 39 publications

(43 reference statements)

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“…Comparing the evolution of the antioxidant activity and total polyphenol content with the concentration of the individual polyphenols during storage, a different behavior was detected, as the decrease in antioxidant capacity and total polyphenol content over time is not proportional to that of the individual phenolic compounds. This lack of correlation is in agreement with the results obtained with other authors [ 14 , 41 , 42 , 43 ] and was attributed by Moser at al. [ 43 ] to the formation of new phenolics, with equal or even improved antioxidant activities that compensate the loss of the original phenolics.…”

Section: Resultssupporting

confidence: 93%

Stability of Phenolic Compounds in Grape Stem Extracts

et al. 2020

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Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 °C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 °C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.

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Section: Resultssupporting

confidence: 93%

Stability of Phenolic Compounds in Grape Stem Extracts

et al. 2020

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“…The stability obtained in this study is comparable with the results obtained from Anemopsis californica extracts, where the antioxidant capacity showed stability after 60 days of storage in the dark between 4 and −20 °C [ 45 ]. The same antioxidant stability was observed from Piper betle extracts after 180 days of storage in the darkness at 5 °C, retaining over 95% of the antioxidant capacity [ 46 ].…”

Section: Resultssupporting

confidence: 53%

“…TPC constantly decreased ( p < 0.05) at 60 °C and 100 °C. After four hours, at 80 °C, TPC increased ( p < 0.05), probably caused by reorganization and creation of new phenolic compounds [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Velázquez-Martínez

Valles-Rosales

Rodriguez‐Uribe

et al. 2021

Foods

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This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment’s optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.

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“…Storage conditions were already reported to exert marked influence over chemical composition of crude drugs. 16,17 The aim of this study was to determine antioxidant capacity of ethyl acetate fraction of Katha obtained from the heart wood of plant A. catechu and to access its photodecomposition based on temperature and storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Investigation on Photodecomposition of Standardised Ethyl Acetate Fraction of Katha

Sharma¹

2020

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The heartwood of A. catechu was dried at room temperature (25 ± 2°C) for four consecutive weeks and pulverised. Katha was obtained from the heartwood of A. catechu by boiling the chips of heartwood with 10% hydro-alcoholic solution. 18 Standardisation of katha The specimen was processed for pharmacognostic standardisation viz morphological studies, powder ABSTRACT Objective: The present study delves into photodecomposition of a standardised ethyl acetate fraction of Katha and manifest how the antioxidant potential degrades exponentially with time. Methods: Coarsely dried heart wood of Acacia catechu (L.f.) Willd. was treated with 10 % hydro-alcoholic solution to obtain Katha as final product. The powdered Katha was standardised via pharmacognostic parameters and further subjected to soxhlet extraction using ether, ethyl acetate and ethanol to obtain different extracts/fractions. Phytochemical investigations were carried out to screen polyphenols (tannins) of interest which later were confirmed by thin layer chromatography (TLC). Photodecomposition of ethyl acetate fraction with respect to its in-vitro antioxidant potential using DPPH and nitric oxide scavenging assay was determined at 0 h, 4 h, 8 h, 12 h, 16 h, 20 h and 24 h of 250, 500, 750 and 1000 µg/ml concentrations respectively. Ethyl acetate fraction conceded the highest amount of polyphenols. Results: The extract was found to be unstable at room temperature and displayed a quick change in colour from light orange to deep dark orange within few hours, which also abide by its decreasing antioxidant activity exponentially with time. Antioxidant potential was observed in the following order in dose dependant manner: 0 h > 4 h > 8 h > 12 h > 16 h > 20 h > 24 h. Conclusion: Moreover, published literature should have not mentioned the age of extract they have used for their study, which may explain the wide differences in the observations reported with this plant.

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Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

Cited by 110 publications

References 39 publications

Stability of Phenolic Compounds in Grape Stem Extracts

Stability of Phenolic Compounds in Grape Stem Extracts

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Investigation on Photodecomposition of Standardised Ethyl Acetate Fraction of Katha

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