New antioxidant C-glycosyl flavone and flavonol derivatives from the Tunisian Achille acretica L.

Hichri, Fayçal; Salah, Nizar Ben; Omri, Amel; Hossan, Aisha; Jannet, Hichem Ben

doi:10.1016/j.sajb.2018.02.393

Cited by 5 publications

(2 citation statements)

References 19 publications

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“…Moreover, according to [44], flavonoids are oxygen scavengers and inhibit peroxidation. Several studies also mentioned that phenolic compounds such as flavonoids also exhibit antiviral, antibacterial, and anti-inflammatory activity [40,44,45]. The ability of flavonoids to chelate with metal ions as well as being oxygen scavengers may be the reason why the Moringa oleifera leaf extract contributed to reducing the browning and microbial count of the dried apple slices.…”

Section: Phytochemical Constituents Of the Moringa Oleifera Leaf Extr...mentioning

confidence: 99%

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

Arendse¹,

Jideani²

2022

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This study aimed to find alternatives to sulphite as a preservative for dried fruits. Granny Smith apples were sanitised in a 200 ppm sodium chlorite solution, de-cored, peeled, and cut into slices. The sliced apples were pre-treated/dipped in a water solution containing the three weak acids, namely, ascorbic acid (AA), citric acid (CA), and potassium sorbate (PS) as well as Moringa oleifera leaf extract powder (MOLEP). A screening fractional factorial experiment consisting of five independent variables (AA, CA and PS, time and temperature and MOLEP) constrained at their upper and lower levels (AA: 0.5 to 2.0%, CA: 0.3 to 2.0%, MOLEP: 0.1 to 0.2%, time: 7 to 15 h and temperature: 57 to 70 °C) were evaluated for their effect on the colour of the dried sliced apples. An increase in the concentration of the CA significantly increased the lightness (p = 0.05) and decreased the redness (p = 0.0022) of the dried apple slices. AA and PS did not impact the lightness of the dried sliced apples. A dipping solution of citric acid at 2.0%, Moringa oleifera leaf extract powder at 0.1%, and drying time of 7 h at 70 °C effectively minimized the discolouration of the dried sliced apples.

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Section: Phytochemical Constituents Of the Moringa Oleifera Leaf Extr...mentioning

confidence: 99%

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

Arendse¹,

Jideani²

2022

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“…Flavonols are the most abundant and widely distributed flavonoids in nature [1]. Flavonols display a wide range of biological activity, such as antioxidative effects [2][3][4][5][6], anti-cancer activities [7][8][9], anti-inflammatory properties [10][11][12], and antidiabetic actions [13][14][15]. The diverse activities make flavonols promising molecules for drug development and the biosynthesis of flavonols is thus attracting increasing attention from researchers [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Characterization of two flavonol synthases with iron-independent flavanone 3-hydroxylase activity from Ornithogalum caudatum Jacq

Sun

Kong

2019

BMC Plant Biol

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Background: Flavonol synthase (FLS) is the key enzyme responsible for the biosynthesis of flavonols, the most abundant flavonoids, which have diverse pharmaceutical effects. Flavonol synthase has been previously found in other species, but not yet in Ornithogalum caudatum. Results: The transcriptome-wide mining and functional characterisation of a flavonol synthase gene family from O. caudatum were reported. Specifically, a small FLS gene family harbouring two members, OcFLS1 and OcFLS2, was isolated from O. caudatum based on transcriptome-wide mining. Phylogenetic analysis suggested that the two proteins showed the closest relationship with FLS proteins. In vitro enzymatic assays indicated OcFLS1 and OcFLS2 were flavonol synthases, catalysing the conversion of dihydroflavonols to flavonols in an iron-dependent fashion. In addition, the two proteins were found to display flavanone 3β-hydroxylase (F3H) activity, hydroxylating flavanones to form dihydroflavonols. Unlike single F3H enzymes, the F3H activity of OcFLS1 and OcFLS2 did not absolutely require iron. However, the presence of sufficient Fe 2+ was demonstrated to be conducive to successive catalysis of flavanones to flavonols. The qRT-PCR analysis demonstrated that both genes were expressed in the leaves, bulbs, and flowers, with particularly high expression in the leaves. Moreover, their expression was regulated by developmental and environmental conditions. Conclusions: OcFLS1 and OcFLS2 from O. caudatum were demonstrated to be flavonol synthases with ironindependent flavanone 3-hydroxylase activity.

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In-depth study of phytochemical composition, antioxidant activity, enzyme inhibitory and antiproliferative properties of Achillea filipendulina: a good candidate for designing biologically-active food products

et al. 2020

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New antioxidant C-glycosyl flavone and flavonol derivatives from the Tunisian Achille acretica L.

Cited by 5 publications

References 19 publications

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

Effects of Some Weak Acids and Moringa oleifera Leaf Extract Powder on the Colour of Dried Apple

Characterization of two flavonol synthases with iron-independent flavanone 3-hydroxylase activity from Ornithogalum caudatum Jacq

In-depth study of phytochemical composition, antioxidant activity, enzyme inhibitory and antiproliferative properties of Achillea filipendulina: a good candidate for designing biologically-active food products

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