Open Access Pub publishes peer-reviewed, free-to-read open-access articles. Showing
articles matching phenolics — open any to read the full text,
or download the PDF or XML.
Apr 2023 DOI 10.14302/issn.2471-2140.jaa-22-4251
Kumari SachinCorresponding author
The study's goal was to determine the total phenolics, total flavonoids, and antioxidant activity of A. mexicana aerial parts. Extracts were prepared using different solvents namely n-hexane, ethyl acetate, acetone, methanol, and water on basis of increasing polarity using soxhlet appratus. Aqueous extract from the flower contained the highest level of total phenolics, followed by that of the stem and leaves. The flower methanol extract was found to contain the most total flavonoids. With IC50 values of 24.98 g/ml in acetone extract, the stem component demonstrated the most DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity, followed by leaves with IC50 values of 36.29 g/ml in hexane extract and flowers with IC50 values of 38.33 g/ml in acetone extract. FTIR analysis showed that the presence of phenols and flavanoids. In different solvents, the DPPH free radical scavenging activity of aerial portions of A. mexicana varied greatly, and it increased with increasing concentration levels. In terms of antioxidant potency, higher amounts of total phenolics in aqueous extract, total flavonoids in methanol extract, and acetone extract were shown to be the most potent antioxidant. The aerial parts of A. mexicana have a considerable amount of flavanoids, phenolics, and antioxidant activity.
May 2015 DOI 10.14302/issn.2379-7835.ijn-14-590
Jhaumeer Laulloo SCorresponding author
Department of Chemistry, University of Mauritius
The raw sunflower oil (SFO) has an undesirable flavour and odour. Therefore, to make it suitable for human consumption, the oil has to undergo a number of refining processes such as degumming, neutralization, bleaching and deodorization. During these refining processes, some of the phytochemicals present in SFO is lost. The aim of this study is to evaluate the loss in total phenolic, flavonoid and non-flavonoid contents and the antioxidant properties of the oil at the different chemical refining stages. The crude SFO oil has the highest total phenolic, flavonoid and non-flavonoid contents. The amount of phenolic compounds decreases as the oil undergoes different chemical refining processes. Results of this study indicated that the highest percentage loss of the phenolic compounds occurred during the deodorizing step.The statistical loss of the deodorized oil was 41.7, 63.9 and 27.6 % for total phenolic, flavonoid and non-flavonoid contents respectively. The free scavenging activity of sunflower oil was determined using DPPH and ABTS assays. The percentage scavenging activity ranged from 55.64 to 35.87 % for the DPPH assay while for ABTS assay the activity ranged from 59.46 to 31.43 % in a 50 mg/ml of SFO sample. This showed a decrease in antioxidant activity from crude to DNW to bleached and deodorized oil. The crude oil having the highest phenolic contents showed the highest antioxidant activity in both DPPH and ABTS assays.
Nov 2021 DOI 10.14302/issn.2471-2140.jaa-21-3996
Singh SushilaCorresponding author
Department of Chemistry, CCS Haryana Agricultural University, Hisar, Haryana, India.
Plants are an important source of medicines since ancient times. The traditional system medicine’s use a variety of native plants to diagnose, prevent, and eliminate acute and chronic diseases.Asparagus racemosus(Willd.), also have been widely used for medicinal purpose and its extensively distributed in the tropics and subtropics of India, commonly known as Satawar, belongs to the family Asparagus. The purpose of this was to identify the phytochemicals and to assess the antioxidant potential in aqueous extracts prepared at different pH levels of Satawar tubers. The maximum amount of phenolics and flavonoids content was present at pH 9 i.e.18.88mg GAE/g and 2.83mg CE/g. The total antioxidant capacity was highest at pH 2 (15.96mg AAE/g) and IC50 values of DPPH free radical scavenging activity was the lowest at pH 7, 2582.85µg/mL. According to the whole study, this plant is a very good source of phytochemicals and acts as a powerful antioxidant.
Oct 2021 DOI 10.14302/issn.2471-2140.jaa-21-3960
Singh SushilaCorresponding author
Department of Chemistry, CCS Haryana Agricultural University, Hisar, Haryana, India.
When lipids are exposed to heat, light and oxygen, it leads to oxidation. The addition of antioxidants is required to preserve colour, flavour and vitamin destruction. Present study was, therefore, planned to investigate pod coat of pigeon pea as possible sources of natural antioxidants and to assess their efficacy in stabilization of crude soybean oil during normal storage (28 days at 50°C). Study revealed that acetone pod coat extract of pigeon pea showed richness in total phenolics (17.72 mg/g), flavonoids (9.00 mg/g) and tannins (2.21 mg/g) while the extract of ethyl acetate was found enriched in tocopherols content (9.56 mg/g). The IC50 value of acetone extract was found to be lowest, exhibited potent antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric thiocyanate (FTC) methods. After adding synthetic and natural antioxidants in oil, Peroxide, p-Anisidine, Thiobarbituric acid value, Conjugated dienes, trienes and free fatty acids content were measured every 4 days. Acetone pod coat extract (2000ppm) of pigeon pea gave strong antioxidant efficacy in stabilization of crude soybean oil and hence could be recommended as natural antioxidants for food applications.The research explored the possibility of using pod coat of pigeon pea as imminent sources of green antioxidants and to evaluate their efficacy in stabilization of crude soybean oil.
May 2019 DOI 10.14302/issn.2324-7339.jcrhap-19-2847
Sharma BechanCorresponding author
Department of Biochemistry, Faculty of Science, University of Allahabad, Allahabad-211002, UP, India.
Background Carissa carandas L. is a well-known wild fruit plant distributed through-out the India and also present in other countries. The fruits are rich in nutrients and minerals. A number of medicinally important phytochemicals such as carrisone, carindone, carandinol, lupeol, scopoletin, stigmasterol, β-sitosterol, myo-inositol, β-amyrin, Des-n-methylnoracronycine etc. have been reported from the extract of this plant. Being safe and cost effective molecules, the activity of phytochemicals against HIV-1 enzymes needs to be screened. Objective The aim of this study was to screen the potent phytocompound of C. carandas against human immunodeficiency virus-1 using docking method. Methods Total nine compounds viz. carandinol, caridone, carrisone, lupeol, p-coumaric acid, gallic acid, rutin, scopoletin and ursolic acid were used for in-silico study towards drug development against human immunodeficiency virus-1 reverse transcriptase (HIV-1RT; PDB ID: 1REV) and human immunodeficiency virus-1 protease (PDB ID:1EBY) using Autodock software. Results The qualitative characterization of the extracts showed the presence of a number of phytochemicals such as phenolics, flavonoids, alkaloids, terepnoids, terpenes, steroids, glycosides etc. Carandinol was observed as most effective anti-HIV-1 molecule having lowest binding energy and small inhibition coefficient. Another compound, p-coumaric acid, showed least effectiveness against human immunodeficiency virus- 1 reverse transcriptase or human immunodeficiency virus-1 protease showing highest binding energy and inhibition coefficients among all the evaluated phytocompounds. Conclusion The in-silico study demonstrated that some phytoconstituents of C. carandas exhibit potential anti-human immunodeficiency virus -1 activity and hence can be optimized to develop as a drug candidate in future.
Feb 2016 DOI 10.14302/issn.2379-7835.ijn-14-478
Ali Sahari MohammadCorresponding author
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
In this study, chemical composition of Barberry integerrima seed and physicochemical properties and fatty acids composition of its oil were determined. The seeds contained 11.4 % oil and protein, moisture, crude fiber and ash contents were 17.0%, 19.1%, 48.8% and 2.9%, respectively. The main fatty acids recognized by gas chromatography were linolenic (ω-3), linoleic (ω-6) and oleic (ω-9) acid (38.3, 37.0, 15.5%, respectively). The density and refractive index of the extracted barberry seed oil were 0.821 and 1.4780, respectively. FFA (% as oleic acid), acid value (mg KOH/g oil), iodine value (g I2/100 g oil), saponification number (mg KOH/ g oil), and unsaponifiable matter content (%) of the extracted oil from Barberry integerrima seeds were 0.70, 1.4, 180.0, 197.2, and 2.3, respectively. Color of extracted crude oil exhibited red unit 4.9, yellow unit 18.6 and blue unit 1.9, respectively. Total phenolics compounds (mg Gallic acid/kg oil), total tocopherols (mg/kg oil) and total sterols (mg/100g oil), were 323.0, 111.1 and 762.3, respectively. Specific extinctions at 232 nm (K232) and 270 nm (K270) and R-value (K232/K270) were 3.9, 2.2 and 1.8, respectively. The present study revealed that Barberry integerrima seed oil can be a valuable source of oil for food, pharmaceutics and cosmetics uses.
Dec 2015 DOI 10.14302/issn.2471-2140.jaa-15-715
Kevers ClaireCorresponding author
Plant Molecular Biology and Biotechnology and CEDEVIT B22, University of Liège Chemin de la Vallée, 4, Sart Tilman, 4000 Liège Belgium
Since a few years, more and more attention has been specifically given to dietary antioxidants as agents promoting health and preventing the incidence of diseases. As part of these efforts, analytical methods and assays have been developed to measure the antioxidant content in food substances. In this paper, the antioxidant capacity of 17 orange juices is determined by various assays (DPPH, ORAC, heamolysis, xanthine/xanthine oxidase) as the content in ascorbic acid and total phenolics. The results evidence all the complexity to evaluate the in vitro antioxidant capacity of foods. In very general terms, in spite of the wide utilization in these tests (FRAP, TAC, ORAC TRAP and others), their significance remains obscure. The discrepancy of the results and the absence of good correlation between the assays clearly highlight all the importance of understanding the strengths and weakness of assays evaluating antioxidant potential of a food at the risk of giving erroneous information to the consumer. It is clear that the use of "total antioxidant capacity" assays for the in vitro assessment of antioxidant quality of food does not be employed by food industrials as a marketing argument or for the assessment of the "wholesomeness" of a food.