Phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean region

Chirinos, Rosana; Pedreschi, Romina; Rogez, Hervé; Larondelle, Yvan; Campos, David

doi:10.1016/j.indcrop.2013.02.025

Cited by 119 publications

(86 citation statements)

References 31 publications

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“…These results corroborate literature reports on the powerful antioxidant capacity of different P. guajava leaf extracts determined by this assay (Nantitanon, Yotsawimonwat, & Okonogi, 2010). The antioxidant activity of the P. guajava samples tested herein were (i) sixfold stronger than that exhibited by Bidens pilosa extracts spray-dried with Aerosil ® as adjuvant, which ranged from 421 to 527 µM TE/g dry weight (Corté s-Rojas & Oliveira, 2012); and (ii) more effective than that displayed by 27 plants used in Peruvian folk medicine, which ranged from 3.7 to 1,045.3 μM TE/g dry weight (Chirinos, Pedreschi, Rogez, Larondelle, & Campos, 2013).…”

Section: Resultsmentioning

confidence: 79%

Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves

Fernandes¹,

Kabeya²,

Souza³

et al. 2018

JFR

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Antioxidants from Psidium guajava leaves were extracted with 70% ethanol in water. The extractive solution was concentrated and submitted to spray drying in the presence of technological adjuvants at a proportion of 8 % wet base. Three distinct technological adjuvants were evaluated: β-cyclodextrin (βCD-80), maltodextrin DE10:Aerosil ® (MA-80 -7:1), and maltodextrin DE10:Encapsia ® :Aerosil ® (MDEA-80 -5:2:1). The antioxidant activity of the concentrated extract and spray-dried powders was assessed by three antioxidant assays, namely: the 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, ferric reducing antioxidant power (FRAP), and oxygen radical absorption capacity (ORAC). The 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging capacity was determined previously. The spray-dried powders exhibited strong antioxidant activity (IC 50 value = 7.96 to 9.76 μg/mL -DPPH method; 3,125.1 to 3,406.0 μM TE/g dry weight -ABTS method; 4,210 to 4,540 μM FeSO 4 E/g -FRAP method; 1,820-2,020 μM TE/g -ORAC method). The technological adjuvants did not significantly interfere with the antioxidant activity of the dried products, regardless the type of antioxidant assay used. The results here reported strongly evidenced that the concentrated and spray-dried extracts of Psidium guajava are rich sources of natural antioxidants with potential application in food, pharmaceutical, and cosmeceutical products.

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Section: Resultsmentioning

confidence: 79%

Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves

Fernandes¹,

Kabeya²,

Souza³

et al. 2018

JFR

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“…The antibacterial activity of phenolic components is being increasingly documented (1)(2)(3)(4). Crude extracts from plants with a history of use in folk medicine have been screened in vitro for antibacterial activity (5).…”

Section: Effect Of Encapsulation On Antimicrobial Activity Of Herbal mentioning

confidence: 99%

“…Natural herbal sources contain a diverse array of compounds such as phenolic acids, fl avonoids, tannins, vitamins and terpenoids that account for their biological properties. Their antioxidant and antimicrobial abilities and health-promoting properties are mainly att ributed to phenolic compounds (1,2). Polyphenols are secondary metabolites ubiquitously distributed in all higher plants, where they have important roles as defense against plant pathogens and other unfavourable environmental conditions.…”

Section: Introductionmentioning

confidence: 99%

Effect of Encapsulation on Antimicrobial Activity of Herbal Extracts with Lysozyme

Matoušková

Márová

Bokrová

et al. 2016

Food Technol. Biotechnol.

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SummaryResistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great signifi cance to reduce this problem. The presented work is focused on the study of the eff ect of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their activity and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan and starch). Antimicrobial activity was tested against two Gram-positive (Bacillus subtilis and Micrococcus luteus) and two Gram-negative (Escherichia coli and Serratia marcescens) bacteria. Encapsulation was successful in all types of polysaccharide particles and liposomes. The prepared particles exhibited very good long-term stability, especially in aqueous conditions. Antimicrobial activity was retained in all types of particles. Liposomes with encapsulated herb and spice extracts exhibited very good inhibitory eff ect against all tested bacterial strains. Most of herbal extracts had very good antimicrobial eff ect against the tested Gram-negative bacterial strains, while Gram-positive bacteria were more sensitive to lysozyme particles. Thus, particles with co-encapsulated herbs and lysozyme are more active against diff erent types of bacteria, and more stable and more eff ective during long-term storage. Particles with encapsulated mixture of selected plant extracts and lysozyme could be used as complex antimicrobial preparation with controlled release in the production of food and food supplements, pharmaceutical and cosmetic industries.

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“…Antioxidants are chemical substances that inhibit oxidative damage of other molecules in biological entities and exert its action by slowing or preventing the oxidation process that can damage cells [6]. In case of countering free radicals mediated oxidative stress, antioxidants are considered as crucial while the human body has its endogenous antioxidants defenses against oxidative stress [7].…”

Section: Introductionmentioning

confidence: 99%