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1.
Han Peng Zeyuan Deng Xuan Chen Yong Sun Bing Zhang 《International Journal of Food Properties》2018,21(1):2135-2155
Hovenia acerba Lindl. is a perennial tree of Rhamnaceae family. In the present study, four solvents (80% methanol, ethyl acetate, n-hexane, and water) were used to extract the compounds of Hovenia acerba Lindl. peduncles (HAP). The total contents of phenolics and tannins (TPC and TTC), as well as their antioxidant activities (DPPH, ABTS, and FRAP) of these four different extracts including 80% methanol extract (ME), ethyl acetate extract (EE), n-hexane extract (HE) and water extract (WE) were compared. The antioxidant activities of HAP showed positive correlations with TPC and TTC, indicating that phenolics maybe a major contributor to the antioxidant activities of HAP. The significant difference between antioxidant activities and TPC/TTC implied the respective contribution extent of phenolics for the antioxidant activities of four solvent extracts. Besides, a total of 117 compounds, including 7 oligosaccharides, 11 organic acids, 41 phenolics, 1 steroids, 25 terpenes, 11 fatty acids, 9 amino acids, and 12 other compounds were identified or tentatively characterized in HAP for the first time. Among them, 23 bioactive constituents, including 4 organic acids, 5 phenolic acids, and 14 flavonoids, were quantified. The comparison of characterization and quantitation of 4 extracts demonstrated that 80% methanol showed the widest range of selectivity for both HAP flavonoid aglycones and glycosides, while ethyl acetate preferred to extract the flavonoids aglycone from HAP. Secondly, water and 80% methanol were excellent solvents for the extraction of phenolic acids. And both ethyl acetate and 80% methanol perform well at the extraction of terpenes and steroids. 相似文献
2.
Walid Kriaa Hamadi Fetoui Mohamed Makni Najiba Zeghal Nour-Eddine Drira 《International Journal of Food Properties》2013,16(6):1220-1232
The antioxidant capacity and phenolic content of three varieties of Phoenix dactylifera leaves, namely Deglet Nour, Medjhoul, and Barhee, were studied. The antioxidant activities of extracts of different leaf varieties obtained with solvents of different polarity were investigated using assays of 2, 2-diphenyl-2-picrymhydrasyl hydrate radical-scavenging activity, total phenolics and flavonoids amount, condensed tannins, reducing power, and total antioxidant capacity. The results showed that all the extracts exhibited antioxidant and radical-scavenging activities at different magnitudes and potency. The decreasing order of antioxidant and radical-scavenging activities among the extracts assayed were found to be methanol (MeOH) fraction > ethyl acetate fraction > hexane fraction > water extract. Correlation analysis indicated that there is a linear relationship between antioxidant potency, free radical-scavenging ability, and the content of phenolic and flavonoids compounds of Phoenix dactylifera leaf extracts. These results showed that Phoenix dactylifera leaf extracts are a valuable natural antioxidant, which can be applied in both healthy medicine and food industry and biotechnology. 相似文献
3.
Peppers (Capsicum spp.) are a rich source of diverse bioactive compounds with potential health-promoting properties. This study investigated the extraction efficiency of five solvents on antioxidant activities from cayenne (CA408 and Mesilla), jalapeño (Ixtapa) and serrano (Tuxtlas) pepper cultivars. Freeze-dried peppers were extracted using a Soxhlet extractor with five solvents: hexane, ethyl acetate, acetone, methanol, and methanol:water (80:20). The levels of specific bioactive compounds (phenolics, capsaicinoids, carotenoids and flavonoids) were determined by HPLC and antioxidant activities were assayed by three methods. For all pepper cultivars tested, hexane extracts had the highest levels of capsaicinoids and carotenoids, but methanol extracts had the maximum levels of flavonoids. Hexane extracts showed higher 2,2-diphenyl-1-pricrylhydrozyl (DPPH) radical-scavenging activity and higher reducing power, and acetone extracts (from Mesilla pepper) had a high reducing power. All pepper extracts, except hexane, were effective in preventing deoxyribose degradation, and the inhibition was increased by high concentrations of extracts. The results of the present study indicated that, among the different measures of antioxidant activity, DPPH radical-scavenging activity was strongly correlated with total bioactive compounds (capsaicinoids, carotenoids, flavonoids and total phenolics) in pepper cultivars. 相似文献
4.
The objective of this work was to investigate the antioxidant and antibacterial activities of different extracts from Rabdosia rubescens and to further evaluate the antibacterial mechanism of extracts. The results showed that 80% acetone extracts had the highest contents of total polyphenols (8.09 mg GAE g?1) and flavonoids (5.69 mg RE g?1) and exhibited the strongest antioxidant activities, followed by 80% methanol and 80% ethanol, and the lowest for hexane extracts. Others except for hexane extracts showed different antibacterial activities against Gram‐positive strains, while no inhibitory effects were found on tested Gram‐negative bacterial strains. Among these extracts, 80% acetone and ethanol extracts had relatively higher antibacterial activities with the lowest minimum inhibitory concentration and minimum bactericidal concentration values of 5 and 10 mg mL?1. The antibacterial mechanism of ethanol extracts against Staphylococcus aureus might be described as it disrupts cell wall, increases cell membrane permeability and then leads to the leakage of cell constituents. 相似文献
5.
Mst. Sorifa Akter Maruf Ahmed Jong‐Bang Eun 《International Journal of Food Science & Technology》2010,45(11):2258-2264
The aim of this study was to investigate the antioxidant activities of persimmon seed extracts (PSE) using different solvents such as ethanol, methanol, acetone, and their aqueous 80% solvents. The EC50 values of the extracts from absolute ethanol (EE) and methanol (ME) in 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical–scavenging assay were 49.71 and 51.15 μg mL?1, respectively, while the EC50 of butylated hydroxyanisole (BHA) was 70.82 μg mL?1. However, the EC50 value of reducing power for the absolute acetone extract (AE) was higher (210.06 μg mL?1) than that of BHA (212.67 μg mL?1). Although the absolute ME had the highest antioxidant activity, it exhibited the lowest total phenolics and flavonoids. In contrast, the antioxidant activities of the aqueous solvent extracts showed a good correlation with total phenolics and flavonoids when compared to the absolute solvent extracts. The results showed that PSE could potentially be used as an inexpensive source of natural antioxidant in food and pharmaceutical industries. 相似文献
6.
《Food chemistry》2003,81(4):485-493
The antioxidant activities of the methanol extracts of selected varieties and parts of garlic and onion were determined by two methods: inhibition of lipid peroxidation induced by tert-butyl hydroperoxide in isolated rat hepatocytes and scavenging activity against diphenylpicrylhydrazyl radical. The total phenolics and the main flavonoids of the hydrolysed onion and garlic samples were also analysed. The antioxidant activities obtained by the two methods were compared. Both methods gave similar antioxidant activities for pure compounds and Allium extracts. However, the radical scavenging method had many benefits compared to the lipid peroxidation method, being easier, cheaper, more specific and reproducible. The radical scavenging activities also correlated positively with the total phenolics of the extracts. Onions had clearly higher radical scavenging activities than garlic, red onion being more active than yellow onion. The skin extracts of onion possessed the highest activities. 相似文献
7.
The present investigation was to evaluate the antioxidant and antibacterial activities of hexane and methanol extracts from
Origanum vulgare ssp. hirtum and Thymus vulgaris (Komotini, Greece). The methanol extracts of oregano and thyme against DPPH radical were more active than the hexane extracts
(mean values 0.94 and 0.47, respectively) and oregano exhibited stronger activity than thyme (mean values 0.82 and 0.55, respectively).
The results from the β-carotene/linoleic acid assay showed that all plant extracts inhibited linoleic acid oxidation up to
70.78±1.17%. The oregano extracts exhibited the strongest inhibition against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus using the disc diffusion assay. The chemical composition of the hexane and methanol extracts, by using GC-MS, showed that
carvacrol, thymol, and p-cymene were the most prominent compounds. The methanol extract of oregano was found the most potent
antioxidant with the highest content of total phenolics (138.92 mg GA/g extract) and carvacrol (76.7%). 相似文献
8.
9.
The aim of this work is to examine the chemical composition and antioxidant activity of separated essential oils and different solvent extracts of Thymus praecox subsp. skorpilii var. skorpilii (TPS). The ethanol, acetone, methanol, hexane, aqueous extracts and separated essential oils of TPS were assessed for their antioxidant activities. Antioxidant activities were evaluated by reduction of Mo(VI) to Mo(V), reducing power, superoxide scavenging activity, free radical-scavenging activity, metal chelating activity, linoleic acid peroxidation, hydrogen peroxide scavenging activity and peroxide scavenging activity. Essential oils were characterized in total to be 41 components, whereas 9 components were isolated by column chromatography for antioxidant activity. TPS essential oil was found to contain thymol (40.31%) and o-cymene (13.66%) as the major components. The ethanol, methanol and water extracts exerted significant free radical-scavenging activity. The methanol and water extracts displayed highest superoxide scavenging activity. The water extract has the highest total phenolics (6.211 mg gallic acid (GAE)/g DW) and flavonoids (0.809 mg quercetin/g DW). 相似文献
10.
Ehsan Karimi Ehsan Oskoueian Afshin Karimi Reza Noura Mahdi Ebrahimi 《Sensing and Instrumentation for Food Quality and Safety》2018,12(2):826-838
The herbal plant Borago officinalis L. flower were analysed for its bioactive compounds and antioxidant, antibacterial, anti-inflammatory and anticancer activities using different solvent polarities (methanol, ethanol and water). The RP-HPLC analyses of the methanolic extract confirmed the presence of phenolics (gallic acid, pyrogallol, salicylic acid, caffeic acid), flavonoids (myricetin, rutin) and isoflavonoid (daidzein). Besides, the major individual fatty acids of methanolic extract were α-linolenic, stearidonic, palmitic, linoleic and γ-linolenic acids. The methanolic extract possessed the highest antioxidant properties as compared to the ethanolic and water extracts. The flower methanolic, ethanolic and water extracts showed high, moderate and weak antibacterial activities against common human and foodborne pathogenic bacteria, respectively. Furthermore, the flower extracts showed weak anti-inflammatory in murine RAW 264.7 macrophage cells and low anticancer properties against human hepatic, prostate and colon cancer cells. This high-value flower could be considered as a source of putative antioxidant and antibacterial compounds to improve the human health and to be used as biopreservative in food and cosmetic industries. 相似文献
11.
Dabai (Canarium odontophyllum) is a potential “functional fruit”. Future commercialization of dabai fat as healthy oil may result in the accumulation of
defatted dabai as a by-product. This study was carried out to determine the total phenolics and antioxidant capacity of defatted
dabai parts as a new source of functional food and nutraceutical ingredient. In this study, defatted dabai parts were extracted
using different extraction media (methanol, ethanol, ethyl acetate, acetone, and water) and analyzed for total phenolics,
total flavonoids, total anthocyanins, and antioxidant capacity (ABTS+ radical scavenging and ferric-reducing antioxidant power assays) using spectrophotometric and high-performance liquid chromatography
methods. Major phenolics in defatted dabai peel extracted using methanol were catechin and epigallocatechin while in water
extract, major phenolic acid was ellagic acid. Defatted dabai peel also had higher anthocyanidin content than its pulp. The
peel of a defatted dabai fruit extracted using methanol contained a high total phenolics and Trolox equivalent antioxidant
capacity (TEAC). Ethyl acetate extract of defatted dabai parts had the least phenolics compared in ethanol and acetone extracts.
Higher total phenolics and TEAC values were observed in water extract of a defatted dabai peel than ethanol, acetone, and
ethyl acetate extracts. Hence, methanol extract of a defatted dabai peel could probably be used as a natural antioxidant. 相似文献
12.
以红心火龙果和白心火龙果为原料,测定不同种类和部位火龙果(红心火龙果果肉,red flesh,RF;白心火龙果果肉,white flesh,WF;红心火龙果果皮,red peel,RP;白心火龙果果皮,white peel,WP)发酵液中总酚、总黄酮含量及抗氧化活性(总抗氧化能力、还原能力和羟自由基清除能力),考察酚类物质含量与抗氧化活性的相关性。结果表明:不同种类和部位火龙果发酵液中总酚、总黄酮含量及抗氧化活性存在显著性差异,且RP发酵液表现出最高的总酚(636.63 mg/L)、总黄酮含量(452.42 mg/L)及最强的总抗氧化能力(相当于VC浓度169.32 mg/L)、还原能力(140.29 mg/L)和羟自由基清除能力(96.65%);总酚、总黄酮含量与总抗氧化能力、还原能力和羟自由基清除能力之间呈正相关,表明总酚类物质是火龙果中抗氧化成分。 相似文献
13.
Hajji Mohamed Masmoudi Ons Ellouz‐Triki Yosra Siala Rayda Gharsallah Neji Nasri Moncef 《Journal of the science of food and agriculture》2009,89(5):897-905
BACKGROUND: The root powder of Periploca laevigata is used for preparing soft drinks and as an aromatic in Tunisia. The infusion or decoction of its root bark has widespread use in folk medicine. The plant is used to treat digestive disorders and hypertensive effects as well as other health problems. RESULTS: The antioxidant activities of extracts of P. laevigata root bark obtained with solvents of different polarity were investigated using assays of 1,1‐diphenyl‐2‐picrylhydrazyl radical‐scavenging activity, ferric‐reducing capacity, β‐carotene‐bleaching ability, hydroxyl radical‐scavenging activity and lipid peroxidation inhibition. The methanol extract, with the highest amount of total phenolics and flavonoids, showed the highest antioxidant activities in all assays, followed by the water extract. Gas chromatography/mass spectrometry was used to determine the composition of the water and methanol extracts. Thirty‐four compounds were identified in the methanol extract, with proflavine (516.2 g kg?1 dry matter (DM)) and 4‐methoxysalicylaldehyde (198.3 g kg?1 DM) being the most abundant. Sixteen compounds were identified in the water extract, of which 4‐hydroxy‐3‐methoxyphenethylene glycol (351.2 g kg?1 DM) was the main component. CONCLUSION: As far as is known, this is the first report on the chemical composition and biological activities of phenolic extracts from P. laevigata. The results of the study indicate that the root bark of this plant might be a good candidate for further investigation in developing new antioxidants. Copyright © 2009 Society of Chemical Industry 相似文献
14.
Fumio Kawamura Sitti Fatimah M. Ramle Othman Sulaiman Rokiah Hashim Seiji Ohara 《Holz als Roh- und Werkstoff》2011,69(2):207-212
The antioxidant activities, total phenols and antifungal activities of 35 extracts samples from 15 species of Malaysian timber were investigated. The methanol extracts from Mangifera indica heartwood were found to have superior antioxidant activity with an EC50 value of 4.71±0.89 μg/ml. Antioxidant activities correlated with total phenols contents. The methanol extracts from Neobalanocarpus heimii bark and Cinnamomum porrectum heartwood showed moderate antifungal activity against a brown-rot fungus, Gloeophyllum trabeum. The methanol extracts from Neobalanocarpus heimii bark and Endospermum malaccense inner wood showed the highest antifungal activity against a white-rot fungus, Pycnoporus sanguineus, at a minimum effective amount of 100 μg. The activities of these extracts were equal to the activity of the positive control, glycyrrhizic acid dipotassium salt, suggesting that they have great potential as a source of fungistats. 相似文献
15.
Effect of solvents on polyphenol recovery and antioxidant activity of isolates of Asparagus Officinalis roots from Chinese and New Zealand cultivars
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Hongxia Zhang John Birch Haiyan Yang Chaonan Xie Lingming Kong George Dias Alaa El‐Din Bekhit 《International Journal of Food Science & Technology》2018,53(10):2369-2377
Nine solvents of varying polarity (water, methanol, ethanol, isopropyl alcohol, acetone, n‐butyl alcohol, ethyl acetate, chloroform and petroleum ether) were used to determine the optimal extraction solvent that gives the highest yield of bioactive compounds from six Asparagus Officinalis L root (AR) cultivars from China and New Zealand. The contents of total phenolics (TPC), total flavonoids (TFC), total saponins (TSC) and caffeic acid (CA) were determined. Antioxidant assessments included ferric reducing/antioxidant power (FRAP), 2, 2′‐azinobis‐(3‐ diphenyl‐ethylbenzothiazoline‐6‐sulphonic acid) radical cation (ABTS) and β‐carotene bleaching activity assays. The results indicated that yellow AR from China had the highest content of TPC, TFC, TSC and CA compared to other AR cultivars. The most effective solvents for bioactive compound recoveries and antioxidant activities from A. officinalis L root extraction were ethanol and methanol. The content of CA in ethanol extracts of yellow AR achieved 92.0 mg g?1 DE. 相似文献
16.
青钱柳叶活性成分的抗氧化活性及UPLC-QTOF-MS/MS分析 总被引:2,自引:0,他引:2
利用96孔板法测定青钱柳叶不同溶剂(水、70%乙醇、乙酸乙酯和正己烷)提取物中总酚、总黄酮含量及抗氧化活性(DPPH自由基清除能力、还原能力、总抗氧化能力),考察酚类物质含量与抗氧化活性的相关性,并采用超高效液相色谱-四极杆飞行时间串联质谱(ultra performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spetrometry,UPLC-QTOF-MS/MS)分析提取物中主要活性成分。结果表明:不同提取物中总酚、总黄酮含量及抗氧化活性存在显著性差异且70%乙醇溶液提取物表现出最高的总酚(219.01 mg GAE/g)、总黄酮含量(7.23 mg CE/g)及最强的DPPH自由基清除能力(35.46 mg TE/g)和还原能力(1.89 mmol Fe SO_4/g);总酚、总黄酮含量与DPPH自由基清除能力、还原能力之间呈正相关,与总抗氧化能力呈显著负相关,表明多酚类物质是青钱柳中主要的抗氧化剂。UPLC-QTOF-MS/MS分析70%乙醇溶液提取物并初步鉴定出22种化合物,包括2种有机酸、4种酚酸、5种黄酮、8种三萜皂苷类和3种酯类,其中酚酸和黄酮类化合物是主要的抗氧化活性成分,有机酸、三萜皂苷及酯类化合物可能是潜在的抗氧化活性成分。 相似文献
17.
Antioxidant,Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple
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This study was conducted to investigate the antioxidant, antibacterial, and antiproliferative activities of flesh free (FF), flesh bound (FB), peel free (PF), and peel bound (PB) phenolics from Fuji apple. The PB, which had highest total phenolic contents (126.15 ± 2.41 mg/100 g wet weight) and lowest total carbohydrate contents (34.68 ± 2.78 mg/100 g wet weight), showed the strongest 2,2’‐azinobis‐(3‐ethylbenthiazoline‐6‐sulphonate) (ABTS) radical scavenging activity (EC50 = 0.36 ± 0.02 mg/mL), 1,1‐diphenyl‐2‐picryhydrazyl (DPPH) radical scavenging activity (EC50 = 0.26 ± 0.01 mg/mL), and ferric reducing antioxidant power (Ferric reducing antioxidant power; EC50 = 0.19 ± 0.02 mg/mL) compared with those of FF, FB, and PF. The PB also showed the strongest antibacterial activities on Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes and it also showed the highest antiproliferative effects on Caco‐2 human colonic cancer cell (EC50 = 1.44 ± 0.01 mg/mL) and Hela human cervical cell (EC50 = 2.81 ± 0.01 mg/mL). Both free and bound phenolics from Fuji apple showed good antioxidant, antibacterial, and antiproliferative activities in our study, and bound phenolics had significantly higher activities compared with those of free phenolics. 相似文献
18.
Hanen Najjaa Khaled Zerria Emna Ammar Mohamed Neffati 《International Journal of Food Properties》2013,16(2):371-380
Total polyphenolic contents (TPC), antioxidant and antibacterial activities of bulb, leaf and flower extracts of the North African endemic plant Allium roseum were studied using three different solvents. Flower and leaf TPCs were found significantly higher than that of bulb with the highest values in methanolic extracts reaching 736.65 ± 88.67 and 749.54 ± 129.15 mg catechol equivalent/100 g of dry material, respectively. The same trend was observed for antioxidant potentials using DPPH. and ABTS.+ scavenging methods. Moreover, the A. roseum phenolic extracts strongly inhibited the growth of a range of microorganisms. Multivariate analysis showed that the extraction solvent and the plant material significantly affected the quantity and bioactivity of the phenolics. Almost all extracts exhibited antioxidant and antibacterial activity; however, the highest values were found in the methanolic extracts of leaves and flowers. These results provide the basis for the use of this edible spontaneous species for functional food ingredients and/or supplements. 相似文献
19.
The antioxidant capacity of different fractions of 17 vegetables were analyzed using ferric reducing antioxidant power assay (FRAP assay) after water and acetone extractions. The contents of ascorbic acid, phenolics, and flavonoids were determined and their correlations with FRAP value were investigated. The results showed that the peel or leaf fractions of vegetables were stronger than the pulp or stem fractions in antioxidant capacity based on total FRAP value. Lotus root peel was the highest and cucumber pulp the lowest in total FRAP value among the vegetable fractions analyzed. All water extracts were higher in FRAP value than the acetone extracts. The FRAP value was significantly correlated with the contents of ascorbic acid, phenolics, or flavonoids in water extracts, in which the phenolics contributed most based on multivariate regression analysis. We conclude that different vegetable fractions were remarkably different in antioxidant capacity. The phenolics are responsible mostly for the antioxidant capacity of vegetables in vitro. 相似文献
20.
Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods 总被引:5,自引:0,他引:5
The effects of roasting, pressured-steam heating and microwave heating on total phenolics, total flavonoids, and antioxidant properties of whole-meal flour from tartary buckwheat (Fagopyrum tataricum Gaertn.) were investigated. The total phenolics were evaluated by Folin-Ciocalteau assay, total flavonoids by aluminum nitrate colorimetric assay whilst antioxidant properties were based on free radical scavenging activity of flour extracts against hydroxyl and superoxide anion radicals, and inhibition of lipid peroxidation in vitro. This study showed that thermal treatment of buckwheat flour caused a decrease in total phenolics, total flavonoids and antioxidative activities. The changes in trend of the antioxidant activities due to the thermal treatment were positively correlated with the content of phenolics (R2 = 0.8401-0.9909). Therefore, it can be suggested that special care should be taken when processing method is selected for the exploration of tartary buckwheat products. 相似文献