Total Antioxidant Activity and Phenols and Flavonoids Content of Several Plant Extracts

Popa, Claudia-Valentina; Lungu, Liliana; Savoiu, Manuela; Bradu, Corina; Dinoiu, Vasile; Danet, Andrei Florin

doi:10.1080/10942912.2010.498545

Cited by 24 publications

(18 citation statements)

References 23 publications

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“…Flavonoids are low molecular weight phenolic compounds, which are powerful antioxidants present in most plants. [20] These compounds are capable of retarding lipid oxidation by inhibiting lipoxygenase activity and under in vitro conditions, can act as scavengers of active oxygen species and as chelators of metal ions. Hence, the presence of flavonoids even at threshold levels in papaya is expected to have some health beneficial effects on human health.…”

Section: Annegowda Et Almentioning

confidence: 99%

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papayaL.)

Annegowda

Bhat

Yeong

et al. 2013

International Journal of Food Properties

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Studies were undertaken to evaluate the effects of drying treatments (oven and freeze drying) on polyphenols and antioxidant compounds of raw (green) and ripe papaya extracted with ethanol and distilled water. The total phenolics varied between 21.1 and 217.3 mg GAE equivalent/g (fresh weight). Freeze-dried, ripened papaya extracts exhibited significantly higher tannin (9.58 and 6.0 mg CAE/g fresh weight) and flavonoid levels (8.40 and 3.64 mg CAE/g fresh weight) in ethanolic and aqueous extracts, respectively. Additionally, freezedried, ripened papaya showed higher inhibition of DPPH (91.8 and 93.0%) and ABTS radicals (87.1 and 97.5% fresh weight) in ethanolic and aqueous extracts, respectively. Similar results were observed for total antioxidant capacity, wherein freeze-dried, ripened papaya extracts exhibited higher levels (1315 and 2167 mg AAE/g fresh weight, respectively). As enhanced antioxidant activities were observed in raw and ripened papaya on freeze drying, it can be further explored for producing papaya-based, value-added products to benefit both consumers and producers.

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Section: Annegowda Et Almentioning

confidence: 99%

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papayaL.)

Annegowda

Bhat

Yeong

et al. 2013

International Journal of Food Properties

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“…Because many studies revealed a relationship between phenolic compounds and antioxidant activity (Popa et al, 2012;Jemia et al, 2013), the antioxidant activity was also assessed to determine the possible mechanisms of action.…”

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confidence: 99%

Gastroprotective activity of the hydroethanolic extract and ethyl acetate fraction from Kalanchoe pinnata (Lam.) Pers.

Sobreira

Hernandes

Vetore-Neto

et al. 2017

Braz. J. Pharm. Sci.

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Peptic ulcers are an important pathology, and the search for safer and more effective treatment methods is of paramount importance. In this study, we assess the gastroprotective effects of the hydroethanolic extract (HE) and ethyl acetate fraction (EAF) from Kalanchoe pinnata leaves against an ethanol/HCl-induced ulcer model in rats. The HE reduced gastric lesions by approximately 47% (400 mg/kg). A significant inhibition of the gastric lesions by 50% was observed after pretreatment with the EAF (200 mg/kg). Quercetrin and quercetin 3-O-α-L-arabinopyranosyl-(1→2)-α-L-rhamnopyranoside were isolated and identified in the flavonoid fraction (EAF) by HPLC and NMR analyses because this fraction showed the highest gastroprotective effect. This fraction demonstrated high antioxidant activities (CE 50 =41.91 µg/mL) by DPPH in comparison with Trolox ® and 11.33 mmol Trolox ® equivalent by ORAC. In conclusion, the HE and FAE from K. pinnata displayed gastroprotective activity in rats, most likely due to the presence of flavonoids.Uniterms: Gastric ulcer/study/rats. Gastric ulcer/treatment. Kalanchoe pinnata/chromatographic profile. Kalanchoe pinnata/gastroprotective activity. Quercetrin. Quercetin 3-O-α-L-arabinopyranosyl-(1→2)-α-L-rhamnopyranoside. INTRODUCTIONFor the past two centuries, peptic ulcers have caused high morbidity and mortality (Malfertheiner, Chan, Mccoll, 2009). This disease is a serious and prevalent pathology (Calam, Baron, 2001). A peptic ulcer is a chronic lesion, usually single, that can be located in the gastric or duodenal mucosae (Kumar, Abbas, Fausto, 2005). In the UK, the incidence of this disease was 12% higher in men than in women (Araujo, Borini, Guimarães, 2014). A review article (January 1980 to February 2009 showed that the incidence rate of uncomplicated peptic ulcers was approximately one case per 1000 people per year in the general population; the incidence rate for complicated peptic ulcers that included bleeding and perforation was approximately 0.7 cases per 1000 people per year (Lin, Rodrígues, Hernándes-Diaz, 2011).The pathophysiology of peptic ulcers suggests that this disease is caused by an imbalance between defensive factors (mucus and bicarbonate secretion, mucosal barrier, blood flow, and prostaglandins) and destructive factors (reactive oxygen species and acid and pepsin secretion), resulting in the acute inflammation of the gastrointestinal mucosae (Laine, Takeuchi, Tarnawski, 2008). Several stimuli serve as offensive factors, including Helicobacter pylori, the use of nonsteroidal anti-inflammatory drugs (NSAIDs), stress, alcohol and cigarette smoking (Malfertheiner, Chan, Mccoll, 2009;Malnick et al., 2014). The current medical treatment for peptic ulcers is generally based on proton pump inhibitors and histamine H 2 -receptor blockers (Jain et al., 2007). However, the long-term use of these therapeutic agents can produce adverse effects, such as hypergastrinemia and hyperplasia in the enterochromaffinlike (ECL) cells, the risk of pneumonia, diarrhea and the disturbance of ...

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“…TPC and ORAC of unfrozen lovage macerated with 80 % acetone in 0.2 % formic acid was 267.0 ± 2.1 mg GAE g −1 and 57.3 ± 5.0 µM TE g −1 (fresh weight), respectively 33. Lovage extracts obtained by Soxhlet and ultrasonic extraction with 96 % ethanol resulted in a TPC of 47.4 and 28.6 mg per 100 g dw , respectively 2. In sum, the current study reports a comparatively high antioxidant activity of lovage, suggesting that the extraction method has an important influence for effective isolation of bioactive compounds.…”

Section: Resultsmentioning

confidence: 50%

“…Koch.) is a perennial herbaceous plant, well‐known for its therapeutic and flavoring properties 1–3, which are determined by the presence of biologically active and aroma substances such as volatile oil, coumarins, gums, and resins. The pharmacologically important phthalide, namely ligustilide, was reported as the major volatile constituent of lovage roots 4, 5.…”

Section: Introductionmentioning

confidence: 99%

“…Essential oils and extracts of aromatic plants were reported as promising antioxidants for protection of foods against oxidation; however, studies on antioxidant properties of lovage are rather scarce. For instance, the total phenolic content in alcoholic extracts of lovage leaves isolated by Soxhlet and ultrasound‐assisted extraction was found to be 28.6 gallic acid equivalents (GAE) 100 g −1 dry weight 2.…”

Section: Introductionmentioning

confidence: 99%

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Processing of Lovage into High‐Value Components Using Supercritical CO₂ and Pressurized Liquid Extraction

2014

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Lovage roots, leaves, and stems were extracted by supercritical carbon dioxide (SFE-CO 2 ), while the residues of SFE-CO 2 were further extracted by pressurized liquid extraction with acetone and methanol. Optimization of SFE-CO 2 parameters resulted in enhanced extract yields from all lovage parts. The antioxidant potential of solid material and extracts was assessed by Trolox-equivalent antioxidant capacity (TEAC) in two different assays and by the total phenolic content (TPC). TEAC and TPC values of SFE-CO 2 residues were distinctly lower than those of the initial lovage material which indicates that lovage antioxidants are distributed both in lipophilic and fat-insoluble fractions.

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Total Antioxidant Activity and Phenols and Flavonoids Content of Several Plant Extracts

Cited by 24 publications

References 23 publications

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papayaL.)

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papayaL.)

Gastroprotective activity of the hydroethanolic extract and ethyl acetate fraction from Kalanchoe pinnata (Lam.) Pers.

Processing of Lovage into High‐Value Components Using Supercritical CO₂ and Pressurized Liquid Extraction

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Total Antioxidant Activity and Phenols and Flavonoids Content of Several Plant Extracts

Cited by 24 publications

References 23 publications

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papayaL.)

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papayaL.)

Gastroprotective activity of the hydroethanolic extract and ethyl acetate fraction from Kalanchoe pinnata (Lam.) Pers.

Processing of Lovage into High‐Value Components Using Supercritical CO2 and Pressurized Liquid Extraction

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Processing of Lovage into High‐Value Components Using Supercritical CO₂ and Pressurized Liquid Extraction