Phytochemical analysis, phenolic compounds, condensed tannin content and antioxidant potential in Marwa (Origanum majorana) seed extracts

Dhull, Sanju Bala; Kaur, Pinderpal; Purewal, Sukhvinder Singh

doi:10.1016/j.reffit.2016.09.003

Cited by 53 publications

(31 citation statements)

References 24 publications

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“…The major factors include: change in life style, restless life, types of dietary elements, fried foods/junk foods and smoking (Kaur et al 2018a, b;Salar and Purewal 2017;Salar et al 2017a;Chandrasekara and Shahidi 2012). These factors contribute towards imbalance in the formation of FRs and antioxidants within human body (Dhull et al 2016). The formation of ROS and FRs is a continuous phenomenon that occurs during normal respiration process.…”

Section: Oxidative Stress (Os) and Hydroxyl-mediated Dna Damagementioning

confidence: 99%

“…Healthy diet rich in minerals, antioxidants and other important nutrients may slow down the rate of pathogenesis. Micronutrients played an important role in sustaining various metabolic reactions within the body (Li et al 2014;Dhull et al 2016). Vitamins B6, B12 and folic acid are reported to play a role in metabolism of homocysteine.…”

Section: Relationship Between Oxidative Stress and Diseasesmentioning

confidence: 99%

“…Naringenin inhibited azoxymethane-induced colon carcinogenesis and protected plasmid DNA from UVB-induced DNA damage (Kootstra 1994). Antioxidant-rich natural resources are grown all over the world for their health benefiting secondary metabolites and functional products (Salar et al 2017a;Dhull et al 2016;Mikulic-Petkovsed et al 2012;Szajdek and Borowska 2008). Multifunctional bioactive components present in natural resources are solvent specific (Liyana-Pathirana and Shahidi 2005;Cheok et al 2012) and sensitive for extraction parameters (extraction phase, temperature and time) (Arruda et al 2017;.…”

Section: Bioactive Compounds For Dna Damage Protectionmentioning

confidence: 99%

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DNA damage protection: an excellent application of bioactive compounds

Kaur

Purewal

Sandhu

et al. 2019

Bioresour. Bioprocess.

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Discovery of deoxyribonucleic acid (DNA) solved out the mystery of cellular functioning and abnormality in cellular metabolism. Understanding the coding of DNA resulted in enormous medical growth and helps the researchers in finding the genes which trigger major chronic diseases in humans. Further, the structural and sequential analysis brought humans into a new era of medical industry. The advancement in understanding of DNA could be a boon for agricultural sector as it allowed the farmers/breeders to choose better varieties with disease resistant features. In developing nations where the staple foods suffers with micronutrient deficiencies and stress conditions, DNA modifications and repair mechanism could solve out their problems. The role of DNA damaging factors and repair mechanism plays a crucial role in occurrence of certain disorders. Extracts prepared from various natural resources could either stop or slow down the process of DNA damage. This will help to eradicate major disorders related to DNA from human race. Further on the basis of type and dose of natural extracts, it would ease the planning of diets for patients suffering from chronic disorders. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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Section: Oxidative Stress (Os) and Hydroxyl-mediated Dna Damagementioning

confidence: 99%

Section: Relationship Between Oxidative Stress and Diseasesmentioning

confidence: 99%

Section: Bioactive Compounds For Dna Damage Protectionmentioning

confidence: 99%

See 1 more Smart Citation

DNA damage protection: an excellent application of bioactive compounds

Kaur

Purewal

Sandhu

et al. 2019

Bioresour. Bioprocess.

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“…The interest is increasing day by day in developing novel foods loaded with natural antioxidants derived from whole grains, oilseeds, fruits, vegetables, and their by‐products (Dhull, Kaur, & Purewal, ). Composite flours, in addition to extending the availability of wheat flour (WF), also supply essential nutrients and possess many bioactive substances of food science and biological values (Kaur, Kaur, & Purewal, ).…”

Section: Introductionmentioning

confidence: 99%

“…The interest is increasing day by day in developing novel foods loaded with natural antioxidants derived from whole grains, oilseeds, fruits, vegetables, and their by-products (Dhull, Kaur, & Purewal, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

et al. 2019

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Fenugreek (Trigonella foenum‐graecum) is a unique legume crop having many pharmacological properties and health benefits attributed to its high soluble dietary fiber and phytochemicals. The main objective of this study was to evaluate selected functional and physical (color and pasting) properties of debittered fenugreek flour (DFF) and its addition on the nutritional value and acceptance of wheat flour rusk, prepared with 5%, 10%, 15%, and 20% DFF. The antioxidant potential and sensory attributes of DFF‐added rusks were also analyzed. The results revealed that with successive increase of DFF level, the nutritional, mineral, dietary fiber, and bioactive contents of the rusks were significantly (p ≤ .05) enhanced. The progressive replacement at 0% to 20% level significantly (p ≤ .05) improved the total phenolic content (157.5 to 455.8 mg GAE per 100 g), total flavonoid content (5.5 to 8.2 mg CE per 100 g), and antioxidant activity (20.4% to 45.5%). DFF incorporation significantly (p ≤ .05) increased the water and oil absorption capacity, whereas peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature were decreased. The color of rusks became darker, the loaf weight and hardness increased, whereas loaf volume and specific loaf volume values were decreased with DFF addition. Sensory attributes of rusks were slightly affected with DFF incorporation, and rusks with 15% DFF were found most desirable with significantly (p ≤ .05) enhanced nutritional, antioxidant, and sensory characteristics. The results of the present study demonstrated that incorporation of DFF at acceptable level could be achieved successfully for preparation of bakery product with enhanced nutritional and sensory quality.

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Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

et al. 2020

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Microorganisms have long been used in the production of a variety of foods, alcoholic beverages, additives, and supplements due to their cost effectiveness and environmental advantages. Solid‐state fermentation (SSF) reproduces the natural microbiological process that can be utilized in a controlled way to produce the desired product. In the present study, modulation of phenolic compounds, antioxidant potential, and mineral content during SSF of three lentil cultivars, namely, HM‐1, LL‐931, and Sapna, were explored. The total phenolic content (TPC) for 6th day Aspergillus‐fermented lentil (AFL) flour increased by 79.2% for cv. HM‐1, 78.8% for cv. LL‐931, and 122.8% for cv. Sapna. High‐performance liquid chromatography (HPLC) results also showed that SSF not only improved the phenolic content of lentil cultivars but also resulted in the formation of some new phenolic compounds (resorcinol and cinnamic acid). The condensed tannin content, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) inhibition activity, hydroxyl free radical scavenging activity, reducing power activity, and total antioxidant capacity of aqueous ethanolic extracts from all AFLs also increased significantly (p ≤ 0.05) up to 6th day of fermentation. Mineral content differed significantly (p ≤ 0.05), with AFL extracts exhibiting higher mineral content than their unfermented counterparts. Among different minerals, Cu content of all AFL extracts was the highest with an increase of 46.4% to 60.0% upon fermentation. All minerals showed a significant (p ≤ 0.05) increase in their concentrations upon fermentation except for K in which the increase was less than 0.1%. However, in vitro bioavailability of iron and zinc was significantly (p ≤ 0.05) higher in AFL as compared with their unfermented counterparts, with the highest level being observed on the 6th day of fermentation. Thus, biotransformed lentils could be utilized in the preparation of functional foods and novel nutraceuticals for their health‐promoting properties.

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Phytochemical analysis, phenolic compounds, condensed tannin content and antioxidant potential in Marwa (Origanum majorana) seed extracts

Cited by 53 publications

References 24 publications

DNA damage protection: an excellent application of bioactive compounds

DNA damage protection: an excellent application of bioactive compounds

Effect of debittered fenugreek (Trigonella foenum‐graecum L.) flour addition on physical, nutritional, antioxidant, and sensory properties of wheat flour rusk

Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

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