Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

Arthur, Hanson; Joubert, Elizabeth; Beer, Dalene de; Malherbe, Christiaan J.; Witthuhn, R. Corli

doi:10.1016/j.foodchem.2011.01.044

Cited by 85 publications

(55 citation statements)

References 28 publications

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“…The total polyphenol content of the freeze-dried simulated industrial extracts reconstituted in deionised water and 'cup of tea' infusions was determined in triplicate using the Folin-Ciocalteu method as described by Arthur et al (2011). The TAC of the reconstituted extracts and 'cup of tea' infusions was determined in triplicate using the DPPH scavenging (Arthur et al, 2011) and the oxygen radical absorbance capacity (ORAC) (Huang et al, 2002) assays.…”

Section: Determination Of Total Polyphenol Content and Total Antioxidmentioning

confidence: 99%

“…The TAC of the reconstituted extracts and 'cup of tea' infusions was determined in triplicate using the DPPH scavenging (Arthur et al, 2011) and the oxygen radical absorbance capacity (ORAC) (Huang et al, 2002) assays. Modification of the ORAC protocol described by Huang et al (2002) consisted of adding 300 mL of deionised water to the outside wells of each plate as a thermal barrier.…”

Section: Determination Of Total Polyphenol Content and Total Antioxidmentioning

confidence: 99%

“…The focus fell largely on phenolic compounds as the bioactive phytochemicals responsible for the antioxidant capacity of these beverages (Arthur et al, 2011;Krafczyk et al, 2009;Lambert and Elias, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Phenolic content and antioxidant activity of rooibos food ingredient extracts

Joubert

Beer

2012

Journal of Food Composition and Analysis

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Section: Determination Of Total Polyphenol Content and Total Antioxidmentioning

confidence: 99%

Section: Determination Of Total Polyphenol Content and Total Antioxidmentioning

confidence: 99%

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Phenolic content and antioxidant activity of rooibos food ingredient extracts

Joubert

Beer

2012

Journal of Food Composition and Analysis

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“…Six major compounds, boschnaloside [9], alyssonoside [10], leucosceptoside A [11,12], isoverbascoside [13], leucosceptoside B [14], and verbascoside [15,16], were screened as antioxidants by on-line DPPH-HPLC-DAD analysis and isolated by HSCCC in one step. The purities of the six compounds were 98.1%, 95.7%, 96.6%, 98.3%, 93.2%, and 95.8%, respectively as determined by HPLC.…”

Section: Introductionmentioning

confidence: 99%

Antioxidants from Pedicularis longiflora var. tubiformis (Klotzsch) P. C. Tsoong

Lan¹,

Chi²,

Zhou³

et al. 2018

Rec.Nat.Prod.

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An efficient method for the screening and isolation of potent antioxidants from a tibetan medicinal plant by employing online HPLC-DPPH assay combined HSCCC has been successfully established. Six major constituents: boschnaloside (1), alyssonoside (2), leucosceptoside A (3), isoverbascoside (4), leucosceptoside B (5) and verbascoside (6) were isolated and purified from the water extract by HSCCC using ethyl acetate-nbutanol-water as two-phase solvent system. The results indicated that the combination of the online HPLC-DPPH assay with HSCCC could be suitable for the screening and separation of antioxidant compounds from extract of this plant or other medicine plants.

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“…The Lippia genus comprises approximately 200 species distributed throughout the Central and South Americas as well as in tropical Africa, and it is estimated that Brazil hosts 70-75% of the known species (Arthur, Joubert, De Beer, Malherbe, & Witthuhn, 2011). It is used in ethnobotany worldwide as food, beverages, seasoning and remedies (Pascual, Slowing, Carretero, Sánchez, & Villar, 2001).…”

Section: Introductionmentioning

confidence: 99%

Chemical and antifungal investigations of six Lippia species (Verbenaceae) from Brazil

et al. 2012

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The Lippia genus is used in ethnobotany as food, beverages, seasoning and antiseptic remedies, among others. The chemical compositions of fifteen extracts of six Lippia species were investigated comparatively by HPLC-PDA. To avoid data replication of previous works on this genus, Lippia lupulina Cham. root ethanol extract was selected for isolation procedures based on Principal Component Analyses (PCA) of such data. Seven compounds previously unreported in this genus were isolated from this extract (a triterpene, two furanonaphtoquinones, a furanochromone, an isoflavone, a stilbene and an iridoid). The activities of extracts, fractions and pure compounds towards Candida albicans, Candida krusei, Candida parapsilosis and Cryptococcus neoformans were investigated. Two fractions from the extract of Lippia salviaefolia leaves showed marked inhibition of fungal growth, in addition to verbascoside and asebogenin, which showed MICs lower than 15.6μg/ml and may be promising leads for the development of new antifungal agents, especially against C. neoformans.

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Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material

Cited by 85 publications

References 28 publications

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Phenolic content and antioxidant activity of rooibos food ingredient extracts

Antioxidants from Pedicularis longiflora var. tubiformis (Klotzsch) P. C. Tsoong

Chemical and antifungal investigations of six Lippia species (Verbenaceae) from Brazil

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