Possibilities of Regulating Antioxidant Activity of Medicinal Plant Extracts

Потороко, И; Калинина, Ирина Валерьевна; Науменко, Наталья Владимировна; Fatkullin, Rinat; Shaik, Shakira; Sonawane, Sneha; Ivanova, Diana; Kiselova-Kaneva, Yoana; Tolstykh, O; Paymulina, Anastasia V.

doi:10.14529/hsm170409

Cited by 12 publications

(2 citation statements)

References 5 publications

(9 reference statements)

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“…Эффективными источниками антиоксидантов являются растения [20]. Надо отметить, что исследований суммарной антиоксидантной активности растительного материала гораздо меньше, чем исследований действующих веществ, так как именно они обусловливают фармакологическую ценность растительного материала.…”

Section: результаты и обсуждениеunclassified

Эколого-Фитохимические Особенности Цветков Бузины Черной Sambucus Nigra L. В Условиях Урбанизированной Среды

Виноградова¹

2021

Biosfera

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The impacts of the urbanized environment of Donetsk region on the contents of biologically active substances and heavy metals in black elderberry (Sambucus nigra L.) flowers and on the total antioxidant activity of their preparations were evaluated. The contents of lead, cadmium and mercury in all samples studied were within the tolerable limits specified for herbal medicinal raw products. The accumulation coefficients of lead and cadmium were found to decrease with increasing soil levels of these toxicants, whereas the level of mercury did not depend on the degree of soil pollution. The contents of active substances in all samples collected in Donbas conform to the requirements of the State Pharmacopoeia of the Russian Federation. In fact, the contents of carotenoids, flavonoids and hydroxycinnamic acids are increased in S. nigra flowers collected in urbanized areas; however, the contents of other phenolic substances (anthocyanins and tannins) are decreased. The contents of ascorbic and free organic acids are highest under moderately urbanized conditions, so as the antioxidant activity of S. nigra flower preparations is. The results suggest that prospects for the pharmaceutical use of S. nigra flowers collected in urbanized areas of Donbas are promising.

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Section: результаты и обсуждениеunclassified

Эколого-Фитохимические Особенности Цветков Бузины Черной Sambucus Nigra L. В Условиях Урбанизированной Среды

Виноградова¹

2021

Biosfera

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“…The protective effect of antioxidants is actively studied worldwide. A huge group of antioxidants is plant polyphenols, including flavonoids, which are increasingly being considered as functional food supplements [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread

et al. 2023

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Bread is an integral part of the diet of the world population. Development of bread enriched with biologically active substances, including antioxidants, could be good nutritional support for human health. Among well-studied antioxidants, we can highlight dihydroquercetin, a flavonoid with outstanding antioxidant properties, such as anti-inflammatory activity, immunostimulatory properties, anti-cancer properties, and others. At the same time, the technology of bread enrichment must consider the possible negative effects of the additive on the technological processes and properties of the final product. The present work was carried out to evaluate the effect of dihydroquercetin on the enzymatic processes occurring during dough maturation and the antioxidant properties of the finished bread. Dihydroquercetin was added in amounts of 0.05 g, 0.07 g, and 0.1 g per 100 g of wheat flour and fermented with commercial baker’s yeast (Saccharomyces cerevisiae). The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that dihydroquercetin caused slight slowing of enzymatic processes. However, the dosage of dihydroquercetin did not cause statistically significant changes in the yeast concentration, which reached a level of 108 KOU/g after 2 h in all dough samples. Loss of dihydroquercetin during fermentation was established at a level of 20–25%. At the same time, an increase in the total amount of flavonoids in the dough after 2 h of fermentation and an increase in values of antioxidant activity were noted. The antioxidant properties of the bread also increased when it was enriched with dihydroquercetin (about 3.5–4 times) despite the fact that the total quantitative loss of antioxidant in the technological process was considerable (about 40%). A protective effect of the bread matrix on flavonoids during digestion was shown. Dihydroquercetin loss was about 25% regardless of the amount applied. This work clearly showed that addition of dihydroquercetin to a bread formulation represents a promising strategy for increasing the antioxidant properties of bread.

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