Synergistic Antioxidant Activity of Sweet Potato Extracts in Combination with Tea Polyphenols and Pueraria Flavonoid in Vitro

Liu, Xiaojuan; He, Fenglin; Zhao, Liang; Zhou, Aimei; Liu, Xin

doi:10.19026/ajfst.6.13

Cited by 4 publications

(3 citation statements)

References 19 publications

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“…[93][94][95][96] The main substances that have been found to produce synergistic effects with polyphenolic compounds are active antioxidants, such as polysaccharides, vitamins C/E and carotenoids, and extracts of natural raw materials, such as kelp extract and sweet potato extract. [97][98][99][100][101][102][103] Complex and varied mechanisms of action have been identified for the synergistic antioxidation by polyphenolic compounds and other substances (Table 2). Six mechanisms are generally accepted: (a) enhanced chelation of phenolic compounds with metal ions can induce oxidation, this process is seen with acidic substances (tartaric acid and citric acid).…”

Section: Synergistic Antioxidant Effects Of Polyphenolic Compoundsmentioning

confidence: 99%

Current State of Knowledge on the Antioxidant Effects and Mechanisms of Action of Polyphenolic Compounds

Long

Gong

et al. 2021

Natural Product Communications

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Quality-of-life improvements have resulted in increasing attention being paid to research on antiaging and antioxidation. Polyphenols are natural antioxidants with excellent biological activities, such as antioxidation and scavenging of free radicals and antiviral activity. Abundant availability and low toxicity of polyphenols have attracted the attention of researchers. In this paper, the antioxidant activities of flavonoids, phenolic acids, stilbenes and lignan polyphenols are analyzed, the corresponding antioxidant mechanisms are investigated, and the antioxidant effects of polyphenols are systematically reviewed. Thus, an effective reference based on the recent literature is compiled for the study of the antioxidant mechanisms of polyphenols that provides a significant theoretical basis for the development of products that are components of polyphenols.

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Section: Synergistic Antioxidant Effects Of Polyphenolic Compoundsmentioning

confidence: 99%

Current State of Knowledge on the Antioxidant Effects and Mechanisms of Action of Polyphenolic Compounds

Long

Gong

et al. 2021

Natural Product Communications

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“…According to Queiros et al (2009) and Viera et al (2012), the theoretical values were found out as the average of individual observed quantities for each one the two combined extracts, and while the experimental values coming from the observed figures for the combined extracts. SE [ 1 is indicative of synergist effect, SE = 1 represents the additive effect, while SE \ 1, stands for an antagonistic effect (Fuhrman et al 2000;Liu et al 2014).…”

Section: Se ¼ Experimental Value Theoretical Valuementioning

confidence: 99%

“…And if the experimental value is lesser than theoretical value, then an antagonism exists among the additives (antioxidant), signifying negative synergism. Mathematically this is expressed thus; when the ratio of experimental antioxidant activity to theoretical antioxidant activity [ 1 it indicates synergistic activity, when experimental antioxidant activity/theoretical antioxidant activity = 1, interaction is null or additive and when experimental antioxidant activity/theoretical antioxidant activity \ 1, antioxidant component interaction is antagonistic or inhibitory (Liu et al 2014).…”

Section: Synergistic Effect Of Ca In Combination With Sa Using Two Extraction Solvent Systemsmentioning

confidence: 99%

Preliminary investigation on antioxidant interactions between bioactive components of Solanum anguivi and Capsicum annuum

Daramola

2018

J Food Sci Technol

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Evaluation of antioxidative interaction between two fruits of contra-similar characteristics belonging to same botanical family namely and was accomplished in this study. The relative reducing power (RRP) and radical scavenging activity (RSA) of the mixture (11:0, 10:1, 5:1, 2:1, 1:1, 1:2, 1:5,1:10, 0:11) with antioxidant interaction range of 0.6958-2.4244 and 0.724-1.648 was obtained for RRP and RSA respectively for acetone-hexane derived extract. Similarly antioxidant interaction range from 1.045-1.486 to 1.0969-1.3166 was obtained for RRP and RSA respectively for ethanolic extract samples.This study demonstrated enhanced activity of and when used as a mixture in comparison to when used alone. These results suggested that application of and decreased intensity of undesirable sensory properties of high intensity bitterness and hot pungency associated with and respectively without the use of taste masking agents.

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The antimicrobial effectiveness of cacao shell and cacao husk combination on inhibition of pathogenic bacteria in food products

Kayaputri¹,

Djali²,

Sukri³

et al. 2020

IOP Conf. Ser.: Earth Environ. Sci.

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Cocoa shell and cocoa husk are the waste from the processing of cocoa beans whose utilization has not been done optimally. The cocoa shell and cocoa husk contain phytochemical compounds which are potential to inhibit the growth of pathogenic bacteria in food products. The aim of this study is to find the ratio of cocoa shell extracts and cocoa husk extracts that most effectively inhibited the growth of Escherichia coli, Staphylococcus aureus and Salmonella sp. The method used experimental research followed by Randomized Block Design Factorial Pattern with 9 treatments and 3 replication. The treatment consists of two factors. The first factor was 3 types of extract (1:1, 2:3 and 3:2) and the second factor was 3 bacteria types (Escherichia coli, Staphylococcus aureus and Salmonella sp). The result showed that the extract mixture of cocoa shell and cocoa husk didn’t provide interaction effects, but provided an independent effect to inhibit the various types of bacteria. The comparison of 3:2 w/w of cocoa shell and cocoa husk extract contain phenol 0.063% and flavonoid 0.0191% gave the most effective inhibitory effect on Escherichia coli with a diameter of inhibition zone 5.84 mm (resistant), Staphylococcus aureus 4.04 mm (resistant) and Salmonella sp. 21.00 mm (sensitive) and was able to reduce the total bacteria of Escherichia coli 7.67 log CFU/ml (6.19%), Staphylococcus aureus 7.06 log CFU/ml (13.65%) and Salmonella sp. 6.49 log CFU/ml (20.62%). Phytochemical tests showed that cocoa shell extract and cocoa husk extract containing phenol, flavonoid, triterpenoid, tannin, and alkaloid.

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Synergistic Antioxidant Activity of Sweet Potato Extracts in Combination with Tea Polyphenols and Pueraria Flavonoid in Vitro

Cited by 4 publications

References 19 publications

Current State of Knowledge on the Antioxidant Effects and Mechanisms of Action of Polyphenolic Compounds

Current State of Knowledge on the Antioxidant Effects and Mechanisms of Action of Polyphenolic Compounds

Preliminary investigation on antioxidant interactions between bioactive components of Solanum anguivi and Capsicum annuum

The antimicrobial effectiveness of cacao shell and cacao husk combination on inhibition of pathogenic bacteria in food products

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