Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants

Jang, Hung-Der; Chang, Ku-Shang; Huang, Yung-Sheng; Hsu, Chuan-Liang; Lee, Sheng-Hsien; Su, Min-Sheng

doi:10.1016/j.foodchem.2006.09.026

Cited by 101 publications

(61 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The amount of total phenolic compounds was determined according to Jang et al (2007). Each sample (w5 g) was subjected to extraction with 100 ml of methanol/water (80/20 v/v) for 1 h. Afterward, the solid was separated from the extract through vacuum filtration and a volume of 0.2 ml of each extract was added to 0.5 ml of FolineCiocalteu reagent (1:10).…”

Section: Total Phenolicsmentioning

confidence: 99%

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Vinha

Alves

Barreira

et al. 2014

LWT - Food Science and Technology

View full text Add to dashboard Cite

a b s t r a c tThe effect of peel and seed removal, two commonly practiced procedures either at home or by the processing industry, on the physicochemical properties, bioactive compounds contents and antioxidant capacity of tomato fruits of four typical Portuguese cultivars (cereja, chucha, rama and redondo) were appraised. Both procedures caused significant nutritional and antioxidant activity losses in fruits of every cultivar. In general, peeling was more detrimental, since it caused a higher decrease in lycopene, bcarotene, ascorbic acid and phenolics contents (averages of 71%, 50%, 14%, and 32%, respectively) and significantly lowered the antioxidant capacity of the fruits (8% and 10%, using DPPH and b-carotene linoleate model assays, correspondingly). Although seeds removal favored the increase of both color and sweetness, some bioactive compounds (11% of carotenoids and 24% of phenolics) as well as antioxidant capacity (5%) were loss. The studied cultivars were differently influenced by these procedures. The fruits most affected by peeling were those from redondo cultivar (À66% lycopene, À44% b-carotene, À26% ascorbic acid and À38% phenolics). Seeds removal, in turn, was more injurious for cereja tomatoes (À10% lycopene, À38% b-carotene, À25% ascorbic acid and À63% phenolics). Comparatively with the remaining ones, the rama fruits were less affected by the trimming procedures.

show abstract

Section: Total Phenolicsmentioning

confidence: 99%

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Vinha

Alves

Barreira

et al. 2014

LWT - Food Science and Technology

View full text Add to dashboard Cite

show abstract

“…The amount of total polyphenolic was determined according to Jang (2007) using Folin-Ciocalteu reagent. Total polyphenolic compounds were extracted using three different solvents; water at ambient temperature (aqueous), methanol (MeOH 80%) and ethanol (EtOH 80%) for one hour, in order to assess the extraction effect in fruits antioxidant properties.…”

Section: Total Polyphenolic Content Assaymentioning

confidence: 99%

“…The radical scavenging activity of the Diospyros fruit extracts was determined as previously described (Jang et al, 2007). Briefly, 5 ml of DPPH in MeOH (0.03 g/dm 3 ) were added to 0.05 ml of polyphenolic extracts for 30 minutes in the dark.…”

Section: Radical Scavenging Activity Using Dpph • Assaymentioning

confidence: 99%

“…They seem to be capable of delivering health benefits besides fulfilling physiological needs. Epidemiological data as well as in vitro studies strongly suggest that foods containing bioactive phytochemicals with antioxidation potential have strong protective effects against some major diseases, including cancer and cardiovascular diseases (Clinton, 1998;Jang, et al, 2007;Céspedes, et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

Vinha

Soares

Herdeiro

et al. 2012

JAS

View full text Add to dashboard Cite

Lately, several studies have demonstrated the health benefits associated with natural compounds consumption. Fruit phenolics, lycopene and ascorbic acid, have strong antioxidant, anti-inflammatory, antimugenic and anticarcinogenic activities. In the present study parameters related to fruit quality and climacteric conditions, such as color, moisture, pH, water activity, total phenolic compounds, ascorbic acid and lycopene content were analyzed. Diospyros kaki cv. chocolate fruits were extracted with different solvents, such as methanol, ethanol and water. Total polyphenolics of each extract determined by Folin-Ciocalteu method were found to be higher in methanolic extract (106.2 mg/100g sample) and lower in ethanol (21.9 mg/100g sample) considering Diospyros fruits with peel. The antioxidant activity (AA) was evaluated by an in vitro model system trough 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity (DPPH • ) assay. Significant variations were found in the levels of these parameters according to different geographic regions. It was possible to describe correlations between the antioxidant compounds (polyphenolics, ascorbic acid and lycopene) and the antioxidant activity. Aqueous solvent was more effective on the extraction of antioxidant compounds from Portuguese Diospyros fruits with 52% radical scavenging activity. Results support the importance of Diospyros kaki cv. chocolate fruits, Portuguese cultivar, as a functional food with high antioxidant potential that may have beneficial effects against oxidative human damage.

show abstract

“…The antioxidant properties of green tea polyphenols and the pro oxidant effects of these compounds have been recommended as potential candidates for cancer prevention [7]. The tea plant has shown the antimicrobial efficiency against a variety of pathogenic microorganisms and beneficial effects of tea have been attributed to its strong antioxidant activity which in turn is due to the phenolic compounds [8]. The carotenoids, tocotrienols, flavonoids, cinnamic acid, benzonic acid, ascorbic acid, folic acid, tocopherols are some antioxidants generated by the plants [9].…”

Section: Introductionmentioning

confidence: 99%

Ten different brewing methods of green tea: comparative antioxidant study

2016

J App Biol Biotech

View full text Add to dashboard Cite

In this study, three brands of green tea collected from different markets of Rawalpindi, Pakistan were screened to identify best brewing method for green tea preparation and characterize their antioxidant potential. Brand A, brand B and non-branded green tea were examined for antioxidant potential by DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging assay and reducing power method. Samples were prepared by ten different recipes used in different cultures. Distilled water and ethanol were used as solvent. Three brewing methods with highest, lowest and moderate antioxidant activities were identified and analyzed for phytochemical constituents such as phenolic compounds, flavonoids, tannins, saponins, proteins, alkaloids and steroids. Cold cocktail showed highest antioxidant activity (85.9%), soft infusion showed moderate (70.6%) while hard infusion indicated lowest antioxidant potential (59.9%)amongst all the green tea brands tested. Phenolic compounds, tannins and proteins were found in all tea types with varying strength due to different brewing method. Alkaloids were not present in any type of green tea while steroids were found in brand A and B.

show abstract

Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants

Cited by 101 publications

References 33 publications

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Chemical Composition and Antioxidant Activity of Portuguese Diospyrus Kaki Fruit by Geographical Origins

Ten different brewing methods of green tea: comparative antioxidant study

Contact Info

Product

Resources

About