Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis

Antioxidant and in vitro anti-inflammatory activities of citrus (Citrus unshiu) peel extracts and their acid hydrolysates were evaluated. Citrus peel extracts were extracted by subcritical water, hot water, and ethanol. Subcritical water extraction led to extract more phenolic compounds than hot water or ethanol extraction. Acid hydrolysis more than doubled the extracts’ total phenolics and flavonoids. Acid hydrolysates showed greater DPPH-radical scavenging activities and antioxidant activities, as assayed by β-carotene bleaching and ferric thiocyanate, than the initial extracts. Anti-inflammatory activities of citrus peel extracts and hydrolysates, determined by the inhibition of hyaluronidase activity, showed that the inhibition activities of hot water and ethanol extracts increased from 2.1 and 1.8% to 37.0 and 18.5%, respectively, upon acid hydrolysis; however, the anti-inflammatory activity of the subcritical water extract was not improved. These results indicated that acid hydrolysis of citrus peel extracts regardless of their extraction methods improved the antioxidative and anti-inflammatory activities.     

Biological activity of fluidized bed ethanol extracts from several edible mushrooms

In vitro antioxidant and anti-inflammatory activities of fluidized bed ethanol extracts of Pleurotus ostreatus PQMZ91109, PBS281009, M2191 (obtained from a laboratory greenhouse), Agaricus bisporus, Marasmius oreades, Craterellus cornucopioides, and Tuber melanosporum were investigated using free radical scavenging activities, metal chelating effects, inhibition of lipid peroxidation (inhibition of peroxyl radicals), xanthine oxidase, and lipoxygenase, and identification of antioxidant compounds. Levels of different compounds with antioxidant properties demonstrated the presence of more tocopherols than polyphenol carboxylic acids and flavones. HPLC showed that T. melanosporum extracts had high correlation values between levels of different active compounds and antioxidant assay results. Tocopherol levels were highly correlated (R ²=0.867) with anti-inflammatory activities and inhibition of lipid peroxidation. Fluidized bed ethanol extracts from dried mushroom fruit bodies can be a source of products rich in tocopherols, and can constitute an important ingredient in food supplements.     

Enhancement of anti-skin inflammatory activities of Scutellaria baicalensis using an alkaline reduced water extraction process

WE (water extraction at 100°C for 24 h), EE (70% ethanol extraction at 80°C for 24 h), and AWE (alkaline reduced water extraction at 100°C for 24 h) were performed. Nitric oxide production from macrophages of AWE extracts at 1.0 mg/mL was decreased to 3.1 μmol. Secretion of PGE₂ from human fibroblasts was also reduced to 496.47 pg/mL at 1.0 mg/mL of AWE extracts with UV irradiation. Anti-skin inflammatory activities were enhanced by extraction of 8.894 mg/g more baicalein, the major bioactive component in Scutellaria baicalensis, using alkaline reduced water (AWE), compared to 1.157 mg/g for WE and 2.215 mg/g for EE. Improvement was caused by better and more elution of both hydrophobic and hydrophilic substances using alkaline reduced water and also by a synergistic effect between the antioxidant and anti-inflammatory activities of AWE extracts.     

Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (<Emphasis Type="Italic">Scomber scombrus</Emphasis>): Effect on Lipid and Protein Oxidation

In this study, antioxidant activity of absolute ethanol, 50 % ethanol and water extracts of two species of seaweeds namely, Fucus serratus and Polysiphonia fucoides were evaluated for their ability to retard lipid and protein oxidation in minced mackerel. Mackerel mince added with 0.5 g/kg of extracts was prepared. For comparison, BHT at 0.2 g/kg and a control with no added extracts were also prepared. The samples were stored at 5 °C for 8 days, and sampling was done at time 0, 1, 2, 4, 5 and 8 days. The 50 % ethanolic extracts of P. fucoides were found to be very effective in retarding lipid and protein oxidation, as it resulted in low levels of peroxide value, volatiles and carbonyl compounds and protected against the loss of α-tocopherol and tryptophan residues. In spite of the higher phenolic content, the absolute ethanol extracts of both species showed a pro-oxidative tendency in minced mackerel. Water extract with lowest phenolic content showed no antioxidant effect in minced mackerel. In conclusion, the 50 % ethanolic extracts of P. fucoides can be a potential source of natural antioxidants, as these extracts have antioxidant activities similar to synthetic antioxidants such as BHT. However, the extent of protection offered by these extracts against protein oxidation was not clear and further studies are needed to understand the nature of the interaction between proteins and these extracts.     

Evaluation of the antioxidant and cytoprotective properties of the exotic fruit Annona cherimola Mill. (Annonaceae)

Cherimoya is a tropical and subtropical native exotic fruit which has become an important crop due to its tasty flavor, high pulp content, nutritional value and potential use in folk medicine.In this study the pulp of ripe fruits were extracted using three organic solvents (ethanol, methanol and dimethyl formammide) and analyzed for the total phenols, antioxidants power and cytoprotective activity on lymphocyte tert-butyl hydroperoxide treated. Also, potential antiperoxidative activity of each extract has been performed. Organic extracts from cherimoya pulp had powerful antioxidant and ferric reducing power activities and, among the extracts, the dimethyl formammide one showed the highest scavenging activity towards DPPH, ABTS⁺, O₂⁻ radical and FRAP assay, while the ethanol one showed the highest activity against lipid peroxidation induced by tert-butyl hydroperoxide. Extract protective activities were also evaluated in isolated human peripheral blood lymphocytes exposed to 250 ??M tert-butyl hydroperoxide. The results showed that all the extracts could significantly enhance cell survival and clearly decrease the release of lactate dehydrogenase, with data almost superimposable for all the tested samples. Moreover RP-HPLC-DAD-ITMS analysis reveals the presence of flavanols and procyanidins (dimers and trimers). These results highlight cherimoya extracts' strong antioxidant properties, remarkable decrease of lipid peroxidation and cytoprotective effects against strong oxidant, supporting their suitable employment as bioactive elements in cosmetic, pharmaceutical and food processing industries.     

Antioxidant properties,anti-inflammatory effects,and bioactive constituents of the Indian medicinal rice Njavara yellow compared with staple varieties

Polar and non-polar extracts of Njavara yellow rice (NYr) and bran (NYb) were investigated for antioxidant activity, chemical indices, anti-inflammatory effects, and bioactive compounds, of which the results were compared between the 2 staple varieties Uma and Jaya. Methanol extracts of NYb showed significantly (p<0.05) higher antioxidant activity than other varieties with the IC₅₀ values of 97 μg/mL (DPPH^·) and 48 μg/mL (ABTS^·+). NYb showed a higher anti-inflammatory effect and higher chemical indices (6.36 mg, phenolic content; 1.44 mg, flavonoid content; 3.06 mg, proanthocyanidin content; and 15.5 mg, phytate content per gram of dry weight of bran) than NYr and staple varieties. The content of bioactive compounds, oryzanols (659 μg/mL) and tricin (24.58 mg/100 g bran), were higher in NYb than in other varieties. Evaluation of biological activities and quantification of bioactive compounds of Njavara yellow are first pursued herein to corroborate Njavara Ayurveda medicinal use.     

In-vitro antioxidant and antibacterial activities of pumpkin,quince, muskmelon and bottle gourd seeds

Ethanol and chloroform extracts of pumpkin, quince, muskmelon, and bottle gourd seeds were studied for in-vitro antioxidant and antibacterial activities. Crude protein and fat contents of all the seeds compared favorably with high protein legumes and high oil containing oilseeds. Ethanol and chloroform extracts of bottle gourd seeds had highest phenolic content. A direct positive relationship between antioxidant activities and extract concentration was observed with the relationship being more pronounced in chloroform extract of quince seeds (R²?=?0.9685 and 0.9829) followed by ethanol extract of pumpkin seeds (R²?=?0.9666 and 0.9685) as per 1,1-diphenyl-2-picrylhydrazyl and hydrogen peroxide (H₂O₂) method, respectively. Seed extracts were also studied for in-vitro antibacterial activity against Salmonella typhii, Enterococcus sp., Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Ethanol extract of pumpkin seeds inhibited the growth of all bacteria; however, both the extracts of quince seeds did not show any activity against S. typhii, E. coli and S. aureus.     

Antioxidant activity of phenolic compounds from canola (Brassica napus) seed

The antioxidant activities of various extracts from canola (Brassica napus) seed were investigated using the DPPH assay, ABTS radical assay, and reducing power. An 80% methanol extract from canola seed was sequentially fractionated and separated according to the solvent polarity and Sephadex LH-20 chromatography, respectively. The antioxidant activities of various extracts and their total phenolic content (TPC) and total flavonoid content (TFC) were closely correlated, resulting in correlation coefficient values higher than 0.87. Of all extracts, the sub-fraction 3 had the highest TPC (462.3 μg/mg) and TFC (75.4 μg/mg) while it showed the lowest EC₅₀ value (183.1 μg/mL). The EC₅₀ value of sub-fraction 3 measured using the DPPH radical assay was 1.3 times lower than that of butylated hydroxytoluene (BHT). The major free phenolic compound was trans-sinapic acid (193.4 μg/mg) and sinapic acid derivatives identified as 1-O-β-d-glucopyranosyl sinapate and 1,2-di-O-sinapoyl-β-d-glucose in sub-fraction 3.     

Antioxidative, antiradikale und antimikrobielle Aktivitäten des Fruchthüllen-Extrakts von frischen Antep-Pistazien

Pistacia vera L. is the only genus of more than ten in Pistacia species consumed as a nut and has commercial value. Turkey is one of the homelands of the pistachio species, and they are named Antep pistachio. When Antep pistachios are processed into nuts, their reddish purple hulls are removed as a waste after the processing. In this research, Antep pistachio hull samples extracted by methanol, ethanol and water were tested for antioxidant and antiradical (IC₅₀ value) potentials, and antimicrobial activities as well. The values of total phenolic content of methanol extracts of Antep pistachio hull was 167.49 ± 0.48 mg gallic acid equivalent (GAE)/g dry extract. The ethanol and aqueous extract of the pistachio hulls were determined as 89.87 ± 0.44 and 31.73 ± 0.21 mg GAE/g dry extract, respectively. The antioxidant activities of extracts were evaluated by the phosphomolybdenum method. The highest antioxidant activity of the hull extracts was determined in the methanol extracted samples (152.10 ± 0.19 mg ascorbic acid equivalent (AAE)/g dry extract), while the lowest value was in the ethanol extracts (15.19 ± 0.00 mg AAE/g dry extract). The values of IC₅₀ in methanol, ethanol and aqueous extracts of the pistachio hulls were 16.01, 21.62 and 24.45 μg/ml, respectively. The highest antiradical activity was in the methanol extract of Antep pistachio hulls. In this research, the pistachio hull extracts were tested for antimicrobial activities against total 15 microorganisms, 13 bacteria and 2 yeasts. The aqueous extract of the hull was the most ineffective extract against the microorganisms tested. The methanol and ethanol extracts of the pistachio hulls, which had limited antimicrobial effect against the bacteria, Mycobacterium smegmatis, Salmonella typhimurium, Proteus mirabilis and Yersinia enterocolitica, and the yeasts, Saccharomyces cerevisiae and Candida albicans, and were effective on the other microorganisms constituted inhibition zones diameter as between 10 and 39 mm. All extracts of the pistachio hulls exhibited antimicrobial activity against Listeria monocytogenes (6–38 mm) and Escherichia coli O157: H7 (8–28 mm). In conclusion, the hulls of Antep pistachio can be evaluated as a potential antimicrobial and antioxidant resource in the food systems.     

Antioxidant and anti-proliferative activity of Rhizoma Smilacis Chinae extracts and main constituents

Rhizoma Smilacis Chinae (RSC) is a widely used herbal material in functional food and folk medicine. In this study, methanol extract (ME), water extract (WE), polysaccharide fraction and ethyl acetate fraction (EF) of RSC were prepared and the constituents were analysed by HPLC. Different antioxidant tests were employed to evaluate the antioxidant activities of RSC extracts and its main constituents, astilbin and chlorogenic acid. The results showed that RSC extracts possessed comparable antioxidant activity to butylated hydroxyanisole in a dose-dependent manner. The radical-scavenging capacity of ME and EF was even stronger than astilbin and chlorogenic acid. The EF and ME of RSC also showed stronger anti-proliferative activity on HepG2 cells than astilbin and chlorogenic acid, with IC₅₀ values of 47 and 32 μg/mL for 24 h treatment, respectively. Flow cytometric analysis revealed that RSC extracts induced cell cycle arrest at G2/M phase and a late apoptosis of the cells.     

Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts

A total of 5 subfractions were obtained from methanol extracts of N. sublateritium mycelia via systemic extraction using n-hexane, chloroform, ethyl acetate, n-butanol, and water. The trolox equivalent antioxidant capacity of the chloroform subfraction was 649.40 μmol/g of sample. The highest ferric reducing/antioxidant power (FRAP) assay value was found in the chloroform subfraction (299.24 μmol of FeSO₄·7H₂O/g). The chloroform and ethyl acetate subfractions exhibited the highest total phenolic compound contents, with ferulic acid equivalents of 31.66 and 48.57 mg/g, respectively. The phenolic acids in the subfractions were further identified using liquid chromatography-tandem mass spectrometry. The 5 phenolic acids of 4-hydroxybenzoic acid, α-resorcylic acid, 4-coumaric acid, salicylic acid, and gentisic acid were found to be the major phenolics in the mushroom.     

Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts

In this study, the antioxidant activity of water and ethanol extracts of fennel (Foeniculum vulgare) seed (FS) was evaluated by various antioxidant assay, including total antioxidant, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, metal chelating activities and reducing power. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and α-tocopherol. The water and ethanol extracts of FS seeds showed strong antioxidant activity. 100 μg of water and ethanol extracts exhibited 99.1% and 77.5% inhibition of peroxidation in linoleic acid system, respectively, and greater than the same dose of α-tocopherol (36.1%). The both extracts of FS have effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. This antioxidant property depends on concentration and increasing with increased amount of sample. In addition, total phenolic compounds in the water and ethanol extracts of fennel seeds were determined as gallic acid equivalents. The results obtained in the present study indicated that the fennel (F. vulgare) seed is a potential source of natural antioxidant. Although, the tests presented here show the usefulness of FS extracts as in vitro antioxidants it still needs to be that this extracts show their activity in emulsions, biological systems, health implications or dry foods.     

Antioxidant activity of Gardenia jasminoides Ellis fruit extracts

The objective of this study was to characterise the antioxidant properties of both water and ethanol extracts from the fruit of Gardenia jasminoides Ellis (GJE). The IC₅₀ values for DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)diammonium salt], hydroxyl and superoxide radical-scavenging activities were 0.14, 0.21, 1.08 and 1.43 mg/ml for the water-based extract, and 0.36, 0.39, 1.56 and 1.99 mg/ml for the ethanol-based extract, respectively. The extracts also showed strong reducing power, nitrite-scavenging activity, inhibition of linoleic acid oxidation, superoxide dismutase-like (SOD-like) activity and catalase activity. However, the water extract had a higher antioxidant activity than the ethanol extract. In addition, the antioxidant activities were highly correlated with the observed phenolic and flavonoid contents. Therefore, our study strongly suggests that extracts derived from the fruit of Gardenia jasminoides could be an excellent source of antioxidants as dietary supplements.     

Glycosidase inhibitory phenolic compounds from the seed of Psoralea corylifolia

The seeds of Psoralea corylifolia were extracted into five different polar solvents: chloroform, 50% ethanol in water, ethanol, methanol and water. All extracts were evaluated for glycosidase inhibitory activity. The chloroform extract (CE) showed the lowest IC₅₀ values against α-glucosidase (82.9 μg/ml) and α-mannosidase (132 μg/ml). Chromatography of CE yielded nine phenolic compounds which were identified as isovabachalcone (1), 4′-O-methylbavachalcone (2), isobavachromene (3), corylifolin (4), bavachinin (5), psoralidin (6), neobavaisoflavone (7), corylifol A (8), and bakuchiol (9). All isolated compounds, apart from compound 5, possessed α-glucosidase inhibitory activities. Among them, compounds 6–8 exhibited potent inhibition with IC₅₀s of 13.7, 27.7 and 11.3 μM, respectively. Furthermore, compounds 2 and 6 showed α-mannosidase inhibitory activity. Mechanistic analysis of their inhibition modes against α-glucosidase showed that compounds (6 and 7) were noncompetitive, whereas compound 8 was mixed. Furthermore, the most active glycosidase inhibitors (2, 6–8) were proven to be present in the native seed in high quantities by an HPLC chromatogram.     

Evaluation of antioxidant and antimicrobial activities of Oenothera biennis,Borago officinalis,and Nigella sativa seedcake extracts

The antioxidant and antimicrobial activities of Oenothera biennis, Borago officinalis, and Nigella sativa seedcake extracts were determined. Seedcakes were subjected to extraction using 50% ethanol (v/v) during 48 h at a solvent temperature of 50°C. The total polyphenol and flavonoid contents were assayed using UV spectrophotometry and the antioxidant activities were determined using DPPH and ABTS testing methods. Extracts were also analyzed for polyphenol content using HPLC. In vitro antimicrobial activities were evaluated using the disc diffusion method and resazurin testing. The ranking of the polyphenol contents and the antioxidant activities of examined seedcake extracts was O. bienis>B.officinalis>N. sativa. The highest antimicrobial activity in both tests was for N. sativa seedcake extracts against Pseudomonas aeruginosa (MIC=300 mg/mL), Escherichia coli (MIC=300 mg/mL), and Staphylococcus aureus (MIC=700 mg/mL).     

Extraction of Antioxidants from Aloe vera Leaf Gel: a Response Surface Methodology Study

Extraction of antioxidants from aloe gel powder with water–ethanol solvents was studied using response surface methodology. The independent variables were solvent composition, temperature, extraction time, and the liquid-to-solid (L/S) ratio. The concentrations of potentially antioxidant compounds (aloin A and B, aloesin, total phenolics, and total carbohydrates) and a few indicators of antioxidant capacity (DPPH, FRAP, CUPRAC) served as the response functions. It was found that aloe gel contains both phenolic and non-phenolic antioxidants, and it was supposed that the phenolic fraction consists almost exclusively of chromones and anthrones. Different approaches to the optimization of extraction procedures are discussed, and here, the maximum recovery yield of antioxidants is achieved with 34 % ethanol at 60 °С and a L/S ratio of 46 in 1 h. The use of 90 % ethanol results in a higher antioxidant capacity of the product, but also results in a much lower extraction yield, decreasing the overall productivity of the process.     

Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol,hot water,and subcritical water extraction

Onion (Allium cepa L.) peels were extracted by ethanol, hot water and subcritical water (SW) extraction and their antioxidant activities were evaluated. Extraction yields of SW extraction were 4-fold higher than ethanol extraction. However, the ethanol extraction increased the total phenolics contents (327.5 mg GAE/g extract) and flavonoids contents (183.95 mg QE/g extract) in the onion peel extract. The onion peel extracts by ethanol extraction showed greater DPPH radical scavenging activities and greater antioxidant activities determined by ferric thiocyanate assay than those by hot water extraction and SW extraction at 165°C. Antioxidant activity of onion peel extract by SW extraction at 110°C was similar to that of ethanol extraction. HPLC profiles revealed that SW extraction at lower temperature (110°C) increased the concentration of quercetin. These results demonstrated that the onion peel extracts produced by SW extraction technique have great potential as a source for useful antioxidant.     

Isolation and identification of antimicrobial substances from Korean Lettuce (<Emphasis Type="Italic">Youngia sonchifolia</Emphasis> M.)

The aim of this study was to identify of antimicrobial substances from Korean Lettuce (Youngia sonchifolia M.). Water and ethanol extracts of Youngia sonchifolia M. exhibited antimicrobial activities against the microorganisms tested. Ethanol extract showed strong antimicrobial activities against most Gram positive and Gram negative microorganisms, whereas no lactic acid bacteria and yeasts were not affected. The antimicrobial compound G-6 was isolated from the ethyl acetate fraction obtained by silica gel column chromatography and HPLC and was confirmed as stable against heat treatment. Molecular weight of G-6 was calculated as 154 kDa based on information in the MS spectrum. G-6 was identified as 2-nonynoic acid (C₉H₁₄O₂) by UV, LC-EI/MS, and LC-CI/MS. In support of this, the chromatogram of G-6 was consistent with that of the 2-nonynoic acid standard. Antimicrobial activity of 2-nonynoic acid was identified in all samples, with a significant difference based on concentratio.