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The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently,...
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... With a few minor adjustments, the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay from Brand-Williams et al., 17 the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS + ) radical cation decolourization assay from Re et al., 18 and the cupric reducing antioxidant capacity (CUPRAC) from Apak et al. 19 were used to assess the antioxidant activities of extracts and fractions. ...
Objective: This study aimed to determine the antimicrobial, antioxidant, and anti-inflammatory potential of the Marrubium cuneatum aqueous and extracts, in addition to the fractions acquired from the liquid-liquid fractionation, respectively. Method: The plant extracts were obtained using maceration, which were separated into their fractions based on polarity using the liquid-liquid fractionation method. The in vitro antimicrobial activity was evaluated using the microdilution method. The antioxidant activity was assessed using DPPH•, ABTS+, and CUPRAC assays. The anti-inflammatory activity of the extracts and fractions were evaluated by examining their effects on lipoxygenase (5-LOX) enzyme inhibition. Results: In the antioxidant assays, the n-butanol fraction of the methanolic extract and the ethyl acetate fraction of the aqueous extract showed activity in all tests, followed by the ethyl acetate fraction of the methanolic extract, respectively. In the antimicrobial assays, no remarkable inhibitions were observed compared to the reference compounds. It was noticed that the extracts and fractions showed no effect on the inhibition of the lipoxygenase enzyme. Conclusion: The ethyl acetate and n-butanol fractions showed relatively strong antioxidant effects, however, no significant antimicrobial activity was observed. In terms of anti-inflammatory activity, it was determined that the plant did not exhibit any anti-inflammatory effect through the lipoxygenase enzyme suggesting further detailed research on other fractions or purified compounds of the plant material.
... The DPPH assay was carried out using serial concentrations (2-24%) of shankhpushpi aqueous extract by following the method as described [15,32]. In brief, the extracts were placed in 96-well plate and made up to 100 μl with Milli-Q water. ...
... In the ABTS assay, different concentrations (0.6-3.6%) of shankhpushpi extract were used in 96-well plates and brought up to 10 μl with Milli-Q water. To each well, 240 μl of ABTS working solution was added, and the absorbance of 740 nm was measured using a Tecan Infinite M200 microplate reader (Tecan, Austria) [32]. Ascorbic acid was used as a standard. ...
Background
Brain ageing is accompanied by the diminution of neuronal plasticity, which is correlated with the inability to respond to loss of memory, various stress-induced stimuli, and increased risk of neurodegenerative disorders. In the recent past, plant based herbal medicines are of interest over synthetic drugs for therapeutic purposes due to lower side effects. The Indian traditional medicine Ayurveda describes several herbal remedies, such as rasayana (elixirs for rejuvenation), to treat many age-related diseases. Medhya rasayana (brain elixir) is a class of rasayana used for its nootropic functions, such as enhancement of memory and intellect, in addition to promoting normal health. Clitoria ternatea L. is one such plant used in the preparation of medhya rasayana.
Objective
To investigate the neuronal differentiation and DNA repair potential of Shankhpushpi (Clitoria ternatea L.) in neuroblastoma cells.
Materials & methods
The effect of Clitoria ternatea L. on neuronal cell differentiation, DNA repair (base excision repair, comet, γH2AX immunostaining assays), autophagy by cadaverine uptake and mitochondrial functions by fluorescent dye staining through flow cytometry were evaluated.
Results
The results revealed that Clitoria ternatea L. enhanced DNA repair and mitochondrial membrane potential and reduced autophagy and reactive oxygen species (ROS) in IMR-32 neuroblastoma cells. Treatment of IMR-32 neuroblastoma and C6 glioblastoma cells with shankhpushpi induced neuronal differentiation and exhibited markers such as MAP2, Mortalin and GFAP.
Conclusion
Neurobiological pathways and molecular mechanisms influenced by rasayana herb shankhpushpi suggests its therapeutic potential for neurodegenerative diseases.
... , 1 O 2 , • OH, RO • , RO 2 LOOH.1,19 Approximately 1-3% of electrons react prematurely with oxygen during the electron transport chain to generate O 2 ...
Antioxidants impede free radical chain reactions and thereby retard and prevent oxidative cellular damage. The present review provides an overview of the basic mechanisms by which antioxidants scavenge free radicals and describes the basic methods for measurement of antioxidant activities against free radicals as well as the underlying chemistry and pathologies linked with oxidative stress. This review was sourced online from scientific search engines using appropriate keywords. For appropriate measurement of antioxidant capacity, with respect to reaction mechanisms involved in the free radical reduction process, exclusive application of HAT, SET methods, and/or a combination of both HAT/SET methods should be considered. The human body is equipped with an antioxidant defence system to mitigate or prevent free radical-induced cellular damage through free radical scavenging mechanisms such as inhibition of enzyme activity involved in free radical generation, activation of intracellular enzymatic antioxidant activity, metal ion chelation, as well as inhibition of protein modification, DNA damage, and lipid peroxidation. Impaired antioxidant activity is associated with chronic diseases such as cardiovascular diseases, diabetes mellitus, inflammatory disease, cancer, cataracts, Alzheimer's disease, autism, and ageing. Overexpression of enzymatic antioxidants, as demonstrated in mutant mice models, could serve as a novel alleviative measure against the development of pathological conditions associated with oxidative stress.
... The formation of blue ABTS ·+ by mean of the ABTS oxidation with potassium persulfate (K 2 S 2 O 8 ) and its decolorization process within antioxidant (s) addition is the fundamental work of the developed antioxidant sensor in the present study and the previous study (Puangbanlang et al. 2019) which derived from the ABTS-spectrophotometric methods (Re et al. 1999;Teow et al. 2007). The chemical mechanism of the ABTS method is already described elsewhere (Apak et al. 2013), as can be seen in Eqs. 1 and 2. ...
The 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS)-microzone plate as an antioxidant sensor was developed by immobilizing the ABTS reagent onto the screen-printed paper. The individual circular microzone, served as a sensing zone has a blue color that will decolorize within antioxidant addition in the concentration-dependent favor. The scanometric detection system that uses a flatbed scanner and color analysis program like ImageJ was applied to the antioxidant sensor, while its analytical performance was optimized by using quercetin. The use of the pre-generated ABTS radical for constructing the paper-based sensor, as well as the application of the scanometric method, is the novelty of this study. The result showed that the sensor showed a linear signal (r = 0.9997) within quercetin addition (0.1–1.0 mM) at 8 min with the detection limit (LOD) of quercetin at 0.03 mM and presented good precision (RSD < 3%) and accuracy (98–101% recovery) in total antioxidant capacity (TAC) determination. TAC of various plant extracts was successfully determined (as mM quercetin equivalent) by using the antioxidant sensor, while the result was parallel with that determined by the spectrophotometric method, suggesting the feasibility of the proposed method as an alternate method for TAC determination.
... The antioxidant capacity of the ethanolic extracts of L. acidissima leaves was determined using the CUPRAC assay with slight modifications 13 . Ascorbic acid served as the positive control. ...
Kawista or Limonia acidissima, a plant traditionally used by the Bima community, offers potential health benefits. This study aimed to evaluate the antioxidant potential of ethanol extract from L. acidissima leaves by determining total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity using DPPH, FRAP, and CUPRAC assays. The ethanol extract exhibited significant antioxidant activity, with IC50 values of 10.445 and 135.42 μg/mL for DPPH and CUPRAC assays, respectively. TPC and TFC were determined to be 14.63 mgGAE/g extract and 113.9 mgQE/g extract, respectively. These findings suggest that L. acidissima leaf extract possesses potent antioxidant properties, which may be attributed to its flavonoid and phenolic content. Further research is warranted to explore this plant extract's underlying mechanisms of action and potential therapeutic applications.
... Some of the advantages of creating new recipes from food waste, as reported in the literature, are as follows: increasing the nutritional value of the recipe to which it is added [13][14][15], providing dietary fiber and reducing the glycemic index [16,17], and increasing the phenolic compound content [18][19][20][21]. Additionally, the compounds contained in food waste have been found to help prevent neurodegenerative diseases and cancer [22], regulate the body's metabolic activities [16,23], and help prevent and fight obesity and diabetes [24,25]. Furthermore, scientific literature reports that garden cress seed flour and tangerine peel powder can be used to enhance the nutritional and physical properties of cakes [26]. ...
The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects. ÖZ Gıda atık oluşumu; besinlerin etkin kullanılamaması, sosyal adaletsizlik, ekonomik ve ekolojik kayıplar gibi birçok sorunu beraberinde getirmektedir. Bu çalışmanın amacı, mutfaklarda en fazla oluşan atıklardan meyve ve sebze atıklarının yeni tariflerle azaltılması ve bu atıkların sağlık ve beslenme yönüyle insan sağlığına kazandırdığı avantajları araştırmaktır. Çalışmada 11 meyve ve 9 sebzenin genellikle mutfakta atık olarak düşünülen sap, gövde, kabuk gibi kısımlarından 20 farklı tarif geliştirilmiş ve bu tariflerin besin değerleri BEBİS programı (Beslenme Bilgi Sistemi) kullanılarak hesaplanmıştır. Ayrıca çalışmada kullanılan meyve ve sebze atıklarının fonksiyonel özellikleri bilimsel literatür ışığında irdelenmiştir. Sonuç olarak, atık olarak görülen meyve ve sebze kısımlarının beslenme açısından değerli özellikler olan; iyi bir diyet lifi, antioksidan, vitamin ve mineral kaynağı olduğu belirlenmiştir. Çalışma kapsamında meyve atıkları ile oluşturulan tarifler arasında en yüksek enerji değerine sahip ürün nar kabuğu tozlu çikolatalı toplar (4255.3 kcal), en yüksek protein portakal aromalı tatlı tavuk (122.1 g) ve en yüksek lif karpuzlama (25.3 g) olurken, E.N. Öner Yılmaz, T. Pehlivan Akademik Gıda Özel Sayı: Yeşil Dönüşüm / Special Issue: Green Transformation (2024) SI33-SI44 SI34 sebze atıkları ile oluşturulan tarifler arasında en yüksek enerji değerine sahip ürün pırasa yapraklı milföy böreği (2740 kcal), en yüksek protein (222.2 g) ve lif (184.1 g) içeren karnabaharlı patatesli tuzlu kek olmuştur. Yiyeceklerde gıda atığı olarak görülen sap, kabuk, yaprak vb. kısımlarının kullanımı aynı zamanda yapılan tariflere fonksiyonel özellikler kazandırmaktadır. Bu çalışmada kullanılan gıda atıklarının literatürde antikanser, antimikrobiyal, antiviral, antiimflamatuar, nörolojik bozuklukları önleme, obezite diyabet ve yaşlanma karşıtı gibi özelliklere sahip olduğu görülmüştür.
... The cupric-reducing antioxidant capacity (CUPRAC) method, described by Apak et al., was used to determine the total antioxidant capacity (TAC) of the samples [37]. Briefly, solutions of 10 mM aqueous copper (II) chloride, 1 M aqueous ammonium acetate, and 7.5 mM neocuproine in ethanol were prepared. ...
Understanding the extraction process of Nigella oil is crucial due to its significant impact on yield, quality, and therapeutic effectiveness. This study explored the effects of various screw press temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) on the quantity and quality of Nigella oil to optimize conditions that maximize yield while maintaining its nutritional and therapeutic attributes. Our findings indicate a linear increase in oil yield as screw press temperatures rose from 40 °C to 80 °C. There were no significant differences observed in total phenolic content (TPC), cupric reducing antioxidant capacity (CUPRAC), or the composition and ratio of fatty acids across oils extracted at different temperatures. However, the ferric-reducing antioxidant power (FRAP) was highest in oils extracted at 60 °C, while the thymoquinone (TQ) content peaked between 40 °C and 60 °C. These results underscore the importance of optimizing screw press temperatures to strike a balance between maximizing oil yield and preserving its valuable therapeutic and nutritional properties
... Several analytical methods, including 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay (Brand-Williams et al., 1995), were used to evaluate antioxidant activity of wines and brandies. DPPH assay is the official method of analysis of the Association of Official Analytical Chemists for the determination of antioxidant activity in foods and beverages (Plank et al., 2012) and the standard procedure recommended by International Union of Pure and Applied Chemistry (IUPAC) (Apak et al., 2013). The most common ways of expressing antioxidant activity are the inhibition percentage of the DPPH solution (DPPH %) (Mrvcic et al., 2012;Nocera et al., 2020;Canas et al., 2008;Bajčan et al., 2017Bajčan et al., /2018Fikselová et al., 2010) and Trolox Equivalents Antioxidant Capacity (TEAC) expressed as mmol Trolox per L (mmol TEAC/L) (Mrvcic et al., 2012;Oliveira-Alves et al., 2022;Fernandéz-Pachón et al., 2006). ...
The official method for the determination of antioxidant activity in beverages is 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, which requires toxic reagents, is laborious, and produces waste. The aim of this work was to develop a more eco‑friendly method for the prediction of antioxidant activity in wine brandy and sweet wine using synchronous fluorescence spectra (SFS). In scanning of bulk and diluted samples, the excitation wavelength was varied from 250 to 500 nm and the wavelength interval was ranged from 20 to 100 nm. Partial least squares (PLS) regression was done on individual SFS, on unfolded SFS and on variables selected by the variable importance in the projection (VIP) algorithm, while the DPPH assay was the reference method. VIP-PLS modeling of the SFS of diluted samples led to better performance characteristics of the regression models. The best VIP-PLS model for wine brandy with relative predictive deviation (RPD) of 3.9 was based on 62 variables (the wavelength interval from 80 to 100 nm and the excitation wavelength from 290 to 320 nm). The best VIP-PLS model for sweet wine with RPD of 4.2 was calculated on 108 variables (the wavelength interval from 60 to 100 nm and the excitation wavelength from 260 to 290 nm). RPD values above 3.5 indicated very good prediction accuracy obtained by VIP-PLS models. Analytical GREEnness (AGREE) score 0.74 confirmed a high level of greenness of the proposed method.
... Moreover, antioxidants, as a class of compounds capable of slowing down or blocking oxidative processes, show great potential in the prevention and treatment of oxidative stress-related diseases. They protect cells from damage by providing electrons or hydrogen atoms to oxidative substrates and neutralizing ROS [5]. The wide application of antioxidants is not only limited to the pharmaceutical field but is also commonly found in food preservation and cosmetic industries, as exemplified by using ascorbic acid (vitamin C) in the preservation of fruits and vegetables. ...
... All compounds (1)(2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15) were evaluated for pancreatic lipase inhibitory and antioxidant activity in vitro, according to the reported methods [27][28][29]. Compounds 2, 14, and 15 displayed weak or moderate inhibition against PL, with IC 50 values of 32.77, 5.15, and 2.42 µM, respectively. ...
Two new C23-steroids derivatives, cyclocitrinoic acid A (1) and cyclocitrinoic acid B (2), and a new isocoumarin metabolite, (3R,4S)-6,8-dihydroxy-3,4,5-trimethyl-7-carboxamidelisocoumarin (10), together with 12 known compounds (3–9, 11–15) were isolated from the mangrove-sediment fungus Penicillium sp. SCSIO 41429. The structures of the new compounds were comprehensively characterized by 1D and 2D NMR, HRESIMS and ECD calculation. All isolates were evaluated for pancreatic lipase (PL) inhibitory and antioxidant activities. The biological evaluation results revealed that compounds 2, 14 and 15 displayed weak or moderate inhibition against PL, with IC50 values of 32.77, 5.15 and 2.42 µM, respectively. In addition, compounds 7, 12 and 13 showed radical scavenging activities against DPPH, with IC50 values of 64.70, 48.13, and 75.54 µM, respectively. In addition, molecular docking results indicated that these compounds had potential for PL inhibitory and antioxidant activities, which provided screening candidates for antioxidants and a reduction in obesity.
... Some of the advantages of creating new recipes from food waste, as reported in the literature, are as follows: increasing the nutritional value of the recipe to which it is added [13][14][15], providing dietary fiber and reducing the glycemic index [16,17], and increasing the phenolic compound content [18][19][20][21]. Additionally, the compounds contained in food waste have been found to help prevent neurodegenerative diseases and cancer [22], regulate the body's metabolic activities [16,23], and help prevent and fight obesity and diabetes [24,25]. Furthermore, scientific literature reports that garden cress seed flour and tangerine peel powder can be used to enhance the nutritional and physical properties of cakes [26]. ...
The formation of food waste brings numerous issues such as inefficient use of nutrients, social injustice, and economic and ecological losses. The aim of this study is to reduce fruit and vegetable waste, which are among the most common kitchen wastes, with new recipes, and to explore the advantages they provide to human health. The study developed 20 different recipes using parts typically considered waste in the kitchen, like stems, stalks, and peels from 11 fruits and 9 vegetables, and calculated their nutritional values using the BEBIS program (Nutrition Information System). Additionally, the functional properties of the fruit and vegetable waste used in the study were examined in light of scientific literature. Results showed that parts of fruits and vegetables considered as waste might have valuable nutritional properties, such as being a good source of dietary fiber, antioxidants, vitamins, and minerals. Among the recipes created with fruit waste, the chocolate balls with pomegranate peel powder had the highest energy value (4255.3 kcal), the sweet chicken with orange flavor had the highest protein content (122.1 g), and the watermelon dessert had the highest fiber content (25.3 g). Among the recipes made with vegetable waste, the puff pastry with leek leaves had the highest energy value (2740 kcal), and the savory cake with cauliflower and potatoes contained the most protein (222.2 g) and fiber (184.1 g). Using parts like stems, peels, and leaves considered food waste in recipes also imparts functional properties to the recipes. The food waste used in this study possesses properties in the literature such as anti-cancer, antimicrobial, antiviral, anti-inflammatory, prevention of neurological disorders, and anti-obesity, anti-diabetes, and anti-aging effects.