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Total phenolic content and antioxidant capacity of methanolic extracts of ten fruits

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Weliton Pedro Batiston at University of São Paulo
Weliton Pedro Batiston
Swami A. Maruyama at Social Service of Industry (SESI)
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Sandra Terezinha Marques Gomes
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Jesui Vergilio Visentainer at State University of Maringá
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Abstract and Figures

The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity. The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH center dot radical inhibition method. It was verified that the fruits possess positive correlation (R-2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits, jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 mu g mL(-1)) and total phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were obtained in this study are useful for consumers, nutritionists and institutions which formulate food policies.
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http://www.uem.br/acta
ISSN printed: 1806-2563
ISSN on-line: 1807-8664
Acta Scientiarum
Doi: 10.4025/actascitechnol.v35i3.18533
Acta Scientiarum. Technology Maringá, v.35, n. 3, p. 581-585, July-Sept., 2013
Total phenolic content and antioxidant capacity of methanolic
extracts of ten fruits
Weliton Pedro Batiston1, Swami Arêa Maruyama1, Sandra Terezinha Marques Gomes1, Jesuí
Vergílio Visentainer1, Nilson Evelázio de Souza2 and Makoto Matsushita1*
1Departamento de Química, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900, Maringá, Paraná, Brazil. 2Departamento de Tecnologia
de Alimentos, Universidade Tecnológica Federal do Paraná, Londrina, Paraná, Brazil. *Author for correspondence. E-mail: mmakoto@uem.br
ABSTRACT. The aim of this study is the provision of informations regarding the antioxidant molecules
content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with
antioxidant capacity. The former was determined through the Folin-Ciocalteu assay while the latter was
measured by the DPPH radical inhibition method. It was verified that the fruits possess positive
correlation (R2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits,
jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 g mL-1) and total
phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were
obtained in this study are useful for consumers, nutritionists and institutions which formulate food
policies.
Keywords: free radicals, gallic acid, UV-Vis espectrophotometry.
Fenólicos totais e capacidade antioxidante em extratos metanólicos de dez frutas
RESUMO. O presente estudo buscou fornecer informações sobre a composição de moléculas
antioxidantes em extratos metanólicos de dez frutas por meio da correlação entre a quantidade de fenólicos
totais e a capacidade antioxidante. Foram realizados ensaios pelo método de fenólicos totais (Folin-
Ciocalteu) e de capacidade antioxidante pela inibição do radical DPPH. Verificou-se que as frutas possuem
variação de antioxidante e correlação positiva (R2 = 0,6169) de fenólicos totais em sua composição. Dentre
as frutas analisadas, o jambolão e acerola são as que possuem maior capacidade antioxidante: 20,94 e 24,48
(g mL-1) e fenólicos totais 635,32 e 675,73 mg equivalente de ácido gálico/100 g de amostra
respectivamente. Este estudo forneceu novas informações sobre a composição de antioxidantes em frutas
para consumidores, nutricionistas e instituições formuladoras de políticas alimentares.
Palavras-chave: radical livre, ácido gálico, espectrofotometria no UV-Vis.
Introduction
Evidences in epidemiologic studies and other
researches suggests that the significative ingestion of
foods rich in natural antioxidant compounds, like
the ones originated from fruits and vegetables, is
associated with the estabilization of peroxides
(H2O2) and free radicals generated in the human
body metabolism such as O2-, NO and OH, and,
therefore, with the reduction of the incidence of
degenerative and chronic diseases, such as: cancer,
cardiovascular diseases and cerebral disfunctions
(ZIBADI et al., 2007). These effects are assigned to a
variety of compounds like vitamins (carotenes,
ascorbic acid and tocopherols), fibers, minerals and,
especially, phenolic compounds such as the
flavonoids (KIM et al., 2007; SAURA-CALIXTO;
GOÑI, 2006). They are polyphenols with structures
derived from the diphenylpropane (C6C3C6), that
possess the greatest natural occurrence among the
existent phenolic compounds. It is estimated that 2%
of all the synthesized carbon by the plants is
converted in flavonoids, and studies indicate that
this class of molecules possesses allelopathic
properties and a greater antioxidant potential than
the traditional vitamins (SILVA et al., 2010;
VIJAYAKUMAR et al., 2008).
Despite the numerous studies in this area, there is
a necessity of obtain data regarding the efficiency,
safety and appropriate dosage of antioxidant
compounds in a regular diet taken by humans. No
daily antioxidant compound ingestion recommendda-
tion has been established because the composition
data are incomplete, the biologic activities aren’t well
determined and, especially, the bioavailability and
582 Batiston et al.
Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 581-585, July-Sept., 2013
pharmacokinetic data are inconclusive
(HASSIMOTTO et al., 2009).
Furthermore, the accurate total antioxidant
capacity quantification is very important, because it’s
influenced by the substrate, solvent and extraction
method, as well by the variables time and
temperature (LOCATELLI et al., 2009; OLIVEIRA
et al., 2009a). However, in relation to the analysis
methods, the following parameters are desirable: the
employment of biologically relevant molecules as
standards; technical simplicity with final point and
well defined chemical mechanisms; easily available
instrumentation as well as good repeatability,
reproducibility and high yield (HUANG et al.,
2005). Thus, the obtainment of data regarding the
bioactive compounds content and antioxidant
activity (AA) in foods is very important.
The aim of this study was the evaluation of the
antioxidant capacity and total phenolic compounds
(TPC) values of ten fruits commercialized at the
Maringá, Paraná State, city fair, through the
employment of a solvent and methods that are
significantly reported in the literature and based on
the UV-Vis espectrophotometry (OLIVEIRA et al.,
2009b).
Material and methods
Sample preparation and antioxidant compounds
extraction
The fresh fruits samples were obtained during
three consecutive weeks, washed with deionized
water, dried at room temperature, milled,
homogenized and submitted to methanolic
extraction with a 1:10 (sample mass/ methanol
volume) proportion, and constant stirring by 4
hours under protection from light, followed by
filtration and solvent removal by rotary evaporation.
Antioxidant capacity against DPPH radical
The antioxidant capacity of the extracts was
evaluated through the method proposed by El-
Massry et al. (2002), an assay with a methanolic
solution of the 2,2-difenil-1-picrilhidrazila (DPPH)
radical, with a concentration of 0.036 mg mL-1.
Approximately 2 mL of the DPPH methanolic
solution was added in different aliquots of solutions
containing 20 mg of fruit extract and 10 mL of
methanol and kept in the dark by 30 minutes at
room temperature. The values determination was
realized through UV-Vis molecular absorption
espectrophotometry, against a blank which
contained only methanol, with absorbance scan at
517 nm. The results were expressed through the
calculation of the DPPH inhibition percentage,
which estimates the remaining concentration of the
radical after the reaction with the antioxidant
compounds from the extract (Equation 1).
100)(% x
A
AA
DPPHofInhibition
control
samplecontrol
(1)
Where Acontrol is the DPPH radical absorbance
without the extract and Asample is the DPPH
absorbance with the extract. The analyses were done
in triplicates and the concentration of extract
proportional to a 50% inhibition of DPPH radical
(IC50) was obtained through the analysis of the
extract solution concentration versus inhibition
percentage graphic. Thus, lower extract
concentrations (g mL-1) mean greater antioxidant
capacity provided by the analyzed fruits.
Antioxidant activity index (AAI) calculus
The antioxidant activity index (AAI) was
investigated according with the work of Scherer and
Godoy (2009). This parameter measures the
antioxidant potential, according to the equation 2.
)( )(
1
50
1
mLugIC mLugDPPHofionConcentrat
AAI (2)
Being the AAI the ratio between the DPPH
methanolic solution concentration and the IC50 of
each analyzed fruit. The AAI is calculated
considering the masses of the radical and a specific
extract. According to the authors this calculation
allows the comparison of the results obtained from
different samples, despite the variety of proposed
methods which employs DPPH, and regardless the
concentration of this radical, as well the reaction
time.
Total phenolic compounds content
The total phenolic compounds contents were
determined according to the method proposed by
Shahidi and Naczk (1995). An 0.25 mL aliquot of
extract in methanol (2.5 mg mL-1) was mixed with
0.25 mL of the Folin-Ciocalteau reagent previously
diluted with water in a proportion of 1:1 (v v-1),
followed by the addition of 0.5 mL of a sodium
carbonate saturated solution and 4mL of water. The
mixture was kept static at room temperature during
25 minutes followed by centrifugation at 3800xg by
10 minutes. The supernatant was separated and
measured in a UV-Vis spectrophotometer at 725 nm.
The results were determined through the calibration
curve established between the relation of the
Phenolics and antioxidants in fruits 583
Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 581-585, July-Sept., 2013
absorbance in function of various concentrations of
gallic acid (standard) diluted in methanol, submitted to
the same parameters of the employed method in the
samples. Thus, the results were expressed in
milligrams of gallic acid equivalent /100 g of sample.
Statistical analysis
The results were expressed with mean and
standard deviation in triplicate and submitted to
variance (ANOVA) analysis, while their comparison
were done through the Tukey’s test with p < 0.05
significance level on Microsoft Excel 2007 and
Statistica 7.0 programs (STATSOFT, 2004). The
correlation between TPC and antioxidant capacity
was determined through the use of the OriginPro 8
program (ORIGINLAB CORPORATION, 2007).
Results and discussion
Some researches conclude that the methanol is
the most effective organic solvent regarding the
extraction of bioactive compounds (MOURE et al.,
2001; NACZK; SHAHIDI, 2004; OLIVEIRA et al.,
2009b; RAZALI et al., 2012; SAHREEN et al.,
2010). The authors also report that this solvent
possesses high efficiency in the extraction of
phenolic compounds. The Table 1 shows the
absolute values of the realized analyses for the
methanolic extracts of the ten fruits. It can be
observed that the jambul and acerola extracts possess
greater TPC content and antioxidant capacity.
In relation to the antioxidant molecules
composition, previous researches showed that jambul
possesses carotenoids and significant amounts of
anthocyanins while acerola contains a lesser quantity of
this compound, as well as polyphenols and great
contents of ascorbic acid (FARIA et al., 2011;
MEZADRI et al., 2008; ROSSO et al., 2008). The
Figure 1 shows the correlation between the total
antioxidant capacity and TPC.
A positive correlation result was observed
(R2 = 0.6169), thus the phenolic compounds might
be one of the main components responsible by free
radicals inhibition in the analyzed fruits. It’s
interesting to mention that, despite the significant
antioxidant capacity showed by the star fruit, it
presented low correlation with TPC, so that upon
removing its correlation point, its value becomes
more positive (R2 = 0.7913). The obtained results
were similar with the ones reported by Fu et al.
(2011), Ikram et al. (2009), Vasco et al. (2008) and
Almeida et al. (2011) with fruits from different
geographic regions. It is very important to relate the
polyphenolic molecules composition with their
antioxidant activity, which can be defined as
chelation of redox-active metal ions, inactivation of
lipid free radical chains or prevention of
hydroperoxide conversion into reactive oxyradicals
(OLIVEIRA et al., 2009a).
Figure 1. Correlation between the total antioxidant capacity
and TPC.
The Figure 2 shows the methanolic extracts AAI
of the analyzed fruits. It can be also stated as the
comparison of the IC50 potential in different samples
(SCHERER; GODOY, 2009).
According with the authors when the AAI < 0.5,
the sample possesses a poor AA, between 0.5 and 1.0
an average AA, between 1.0 and 2.0 a strong AA and
> 2.0 a very strong AA. In this work, jambul and
acerola showed strong AAs.
Table 1. Antioxidant capacity and total phenolic compounds content of methanolic extracts from ten fruits acquired at Maringá, Paraná
State, city fair.
Popular name Scientific name IC50 (g mL-1) TPC (mg GAE 100 g sample-1)
1 Jambul Syzygium cumini 20.94a ± 0.56 635.32b ± 3.82
2 Acerola Malpighia emarginata 24.48a ± 0.27 675.73a ± 3.40
3 Star fruit Averrhoa carambola L. 73.48b ± 4.53 127.26g ± 1.48
4 Mulberry Morus nigra L. 87.57c ± 2.88 242.60c ± 5.57
5 White Guava Psidium guajava L. 118.22d ± 3.89 127.54g ± 2.01
6 Red Guava Psidium guajava L. 159.57e ± 2.33 83.43h ± 2.17
7 Pitanga Eugenia uniflora L. 161.02e ± 1.37 141.38f ± 4.58
8 Blackberry Rubus procerus 172.46f ± 4.25 200.37d ± 1.71
9 Strawberry Fragaria vesca L. 181.38f ± 3.66 178.56e ± 3.40
10 Fuyu Persimmon Diospyros kaki L. 203.73g ± 4.80 58.97i ± 4.62
IC50 Antioxidant capacity. TPC total phenolics. GAE Gallic Acid Equivalent. Means with different letters on the same column are significantly different for p < 0.05.
Total phenolic (mg GAE 100 g-1)
584 Batiston et al.
Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 581-585, July-Sept., 2013
Figure 2. Methanolic extracts AAI of the analyzed fruits. 1-
Jambul, 2-Acerola, 3-Star Fruit, 4-Mulberry, 5- White pulp
Guava, 6-Red pulp Guava, 7-Pitanga, 8-Blackberry, 9-Strawberry,
10-Fuyu Persimmon.
Conclusion
The results indicate a great variation in the
antioxidant capacity among the studied fruits and this
characteristic might be related with the TPC
composition. Jambul and acerola, in particular, might
be great dietetic sources of natural antioxidants aimed
to the prevention of diseases related to the oxidative
stress. This study provided new informations regarding
the antioxidant molecules compositions in fruits for
consumers, nutritionists and institutions which
formulate food policies.
Acknowledgements
National Council of scientific of technological
development (CNPq), due to the financial 325
support (process: 504106/2010-4).
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and reproduction in any medium, provided the original work is properly cited.
... Still others use liquid nitrogen to grind the samples (Lim & Lee, 2013). Drying methods included shadedrying, sun-drying (Chauhan & Kapfo, 2016;Verma et al., 2018) drying at room temperature (Batiston et al., 2013), by means of a hot air oven (Abdullah & Noriham, 2014;Pothasak et al., 2020;Rahman et al., 2016;Ruvini et al., 2017) by means of a dehydrator, and freeze drying (lyophilization) (Guevara et al., 2019;Shofian et al., 2011;Shui & Leong, 2006;Yan et al., 2013;Zainudin et al., 2014). Conventional methods are regularly used for their simplicity and low cost, but they involve high temperatures, some light exposure, and long times. ...
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Full-text available
  • Jan 2017
Fruits are rich sources of natural bioactive components especially antioxidants. Such type of bioactive components may be responsible to delay the development of many diseases. Antioxidants such as carotenoids, vitamin C, E and peptides are present in milk. Yogurt, a fermented milk product, is a good source of antioxidant compounds with therapeutic and high nutritional value and is consumed in most of the countries in the world. This review paper covers the subject research work published during 1978-2016. Many researchers have supplemented yogurt with different fruit juices, pulp, seeds and pomace and investigated their antioxidant activity owing to the presence of bioactive compounds in both fruits and yogurt. These researchers used various methods to measure the antioxidant activity of flavored (containing fruits) yogurts. It was confirmed that the bioactivity of such yogurt increased due to presence of antioxidant compounds incorporated by fruits.
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... Fruits, vegetables, cereals, legumes, spices, animal products, and beverages are a few sources of natural antioxidants (vitamin A, vitamin C, vitamin E, and beta carotene, selenium, phenolic, and flavonoid compounds) (Aliakbarian et al., 2010;Latoui et al., 2012;Nadeem et al., 2021b;Sikora et al., 2008). Fruit juices or pulps from mango, apple, banana, apricot, pear, plum, bilberry, kiwiberry, strawberry, raspberry, cherry, etc., have been investigated for their antioxidant potential (Batiston et al., 2013;Latocha et al., 2015;Skrede et al., 2004). The antioxidant potential of citrus fruit juice as well as peel from different countries such as Malaysia, Greece, Italy, Turkey, India, and Taiwan have been investigated (Anagnostopoulou et al., 2006;Ghafar et al., 2010;Herken and Guzel, 2010;Kumar et al., 2013;Monica et al., 2011;Tsai et al., 2007). ...
Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices
Article
Full-text available
  • May 2022
The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm³) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67 ± 0.3%), ‘Flame’ (48.38 ± 1.3%) and ‘Kinnow’ (35.95 ± 4.9%) were good in juice %. The juice was subjected to sonication treatment at 15°C for 5 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). Total phenol, flavonoids, free radical scavenging activity, antioxidant capacity, and reducing power increased in fruit juices as a result of sonication. The total phenolic contents in the juices of all citrus cultivars ranged from 223.49 ± 4.5 to 590.47 ± 5.5 µg gallic acid equivalent/g and increased from 315.18 ± 6.1 to 645.44 ± 7.1 µg GAE/g after ultrasonic processing. The DPPH values of juices of all citrus cultivars ranged from 791.54 to 1251.93 µmol equivalent of trolox/mL and increased from 1001.54 to 1336.77 µmol equivalent of trolox/mL after applying ultrasound. The sonication is highly feasible for practical use in the industry for the production of citrus fruit juices with improved quality in terms of nutrients.
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... Additionally, the total antioxidant capacity was the highest in the extract of Berberis lycium fruit with 332 µM ascorbic acid equivalent per 100 g based on fresh weight (AAE/100 g FW) [149]. Among the methanolic extracts of ten fruits, jambul and acerola presented the greatest values of antioxidant capacity by DPPH assay with IC50 of 21 and 24 µg/mL and total phenolic compounds of 635 and 675 mg gallic acid equivalent/100 g of sample, respectively [150]. This result showed a positive correlation between the antioxidant capacity and total phenolic content, indicating that phenolic compounds may be the major components involved in the inhibition of free radicals in fruits. ...
Antioxidants of Fruit Extracts as Antimicrobial Agents against Pathogenic Bacteria
Article
Full-text available
  • Mar 2022
Fruit is an essential part of the human diet and is of great interest because of its richness in phytochemicals. Various fruit extracts from citrus, berries and pomegranates have been shown to possess a broad spectrum of medicinal properties. Fruit phytochemicals are of considerable interest because of their antioxidant properties involving different mechanisms of action, which can act against different pathogenic bacteria. The antioxidant capacity of fruit phytochemicals involves different kinds of reactions, such as radical scavenging and chelation or complexation of metal ions. The interaction between fruit phytochemicals and bacteria has different repercussions: it disrupts the cell envelope, disturbs cell–cell communication and gene regulation, and suppresses metabolic and enzymatic activities. Consequently, fruit phytochemicals can directly inhibit bacterial growth or act indirectly by modulating the expression of virulence factors, both of which reduce microbial pathogenicity. The aim of this review was to report our current knowledge on various fruit extracts and their major bioactive compounds, and determine the effectiveness of organic acids, terpenes, polyphenols, and other types of phenolic compounds with antioxidant properties as a source of antimicrobial agents.
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... The binding of metal ions is a common function of antioxidants, preventing the production of free radicals (16) and oxidative damage to DNA molecules (14,43,62,68) and peroxidation of low-density lipoproteins (24,29). Most interestingly, red and black peanut skin extracts had higher FRAP activity than the FRAP activity of Chinese green tea of 1.144 μmol/g of dry tea leaves (8). ...
Peanut Skins as a Natural Antimicrobial Feed Additive To Reduce the Transmission of Salmonella in Poultry Meat Produced for Human Consumption
Article
Full-text available
  • Nov 2021
Salmonella is the leading cause of bacterial foodborne zoonoses in humans. Thus, the development of strategies to control bacterial pathogens in poultry is essential. Peanut skins, a considerable waste by-product of the peanut industry is discarded and of little economic value. However, peanut skins contain identified polyphenolic compounds that have antimicrobial properties. Hence, we aim to investigate the use of peanut skins as an antibacterial feed additive in the diets of broilers to prevent the proliferation of Salmonella Enteritidis (SE). One hundred sixty male hatchlings (Ross 308) were randomly assigned to (i) peanut skin diet without SE inoculation (PS); (ii) peanut skin diet and SE inoculation (PSSE); (iii) control diet without SE inoculation (CON); and (iv) control diet with SE inoculation (CONSE). Feed intake and body weights were determined at weeks 0 and 5. On days 10 and 24 posthatch, three birds per pen (24 total) from each treatment group were euthanized, and the liver, spleen, small intestine, and ceca were collected. The weights of the liver, spleen, and ceca were recorded. Organ invasion was determined by counting SE colonies. Each pen served as an experimental unit and was analyzed by using a t test. Performance data were analyzed in a completely randomized design by using a general linear mixed model to evaluate differences. There were no significant differences (P > 0.05) in weekly average pen body weight, total feed consumption, bird weight gain, and feed conversion ratio between the treatment groups. There were no significant differences in SE CFU per gram for fecal, litter, or feed between the treatment groups CONSE and PSSE. However, for both fecal and litter, the PSSE treatment group tended (P ≤ 0.1) to have a lower Salmonella CFU per gram compared with the CONSE treatment group. The results indicate that peanut skins may have potential application as an antimicrobial feed additive to reduce the transmission or proliferation of SE in poultry environments or flocks. Highlights:
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... In fact, many of these compounds are already widely used in the food industry as potential inhibitors of lipid peroxidation, with the general purpose of increasing the shelf life of processed foods (Kapoor et al., 2009;Scherer and Godoy, 2009). Among the different families of chemical species with these properties, the antioxidant nature of phenols have been particularly explored (Yildirim et al., 2001;Batiston et al., 2013). It essentially happens because they are found in almost all plant systems (Yildirim et al., 2001;Zura-Bravo et al., 2013), thus also in the Mucuna (Longhi et al., 2011;Adebowale et al., 2005;Vadivel and Biesalski, 2012). ...
EFFECT OF OIL EXTRACTION WITH SUPERCRITICAL CO2 AND ORGANIC SOLVENTS ON ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT OF Mucuna MEAL
Article
Full-text available
  • Mar 2015
The antioxidant capacity and total phenolic content of defatted and raw meals of three different varieties of Mucuna seeds (aterrima, cinerium and deeringiana) were investigated. Oil extraction was performed with supercritical CO2, dichloromethane and hexane. Supercritical fluid extraction was carried out at 313 K and 333 K in the pressure range from 15 MPa to 25 MPa. The DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay always revealed a positive influence of oil removal on the antioxidant activity of the meals (i.e.; a negative influence on EC50) for all the considered varieties of Mucuna. The highest content of total phenols in the defatted material was approximately 18-26 % higher than those found in the raw meals (≈4.3-5.5 g GAE/100 g) when examining samples of the same Mucuna variety. A non negligible role of the oil extraction method in the total phenolic content of defatted Mucuna was evidenced in 2/3 of the examined varieties. The oil extraction yields were determined at all the investigated conditions, but the best results were obtained when using the organic solvents (≈5.2-7.4 %).
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... Total phenol and flavonoid content showed positive correlation to the antioxidant activity of S. platensis. Phenolic components play an important role in the antioxidant activity 56 . Phenolic compounds are good electron donors because the hydroxyl groups can contribute to antioxidant activity 57 . ...
Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules
Article
Full-text available
  • Jun 2021
Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis . O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds. Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22. Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 48.7% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis . Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection with an encapsulation efficiency value of 71.58%. Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product.
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Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules
Article
Full-text available
  • Mar 2022
Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis . O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds. Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22. Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 49.5% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis . Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection and antioxidant activity with an encapsulation efficiency value of 71.58% and 80.5%. Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product for a functional food and pharmaceutical product.
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Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules
Article
Full-text available
  • Nov 2021
Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis . O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds. Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22. Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 49.5% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis . Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection and antioxidant activity with an encapsulation efficiency value of 71.58% and 80.5%. Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product for a functional food and pharmaceutical product.
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Atividade alelopática, antioxidante e teor de fenóis totais de Hydrocotyle bonariensis Lam. (Araliaceae)
Article
Full-text available
  • Dec 2010
The aim of this work was to evaluate the allelophathic and antioxidant activity and the total phenolic contents of Hydrocotyle bonariensis. The bioactivity of the crude extract and fractions (hexane, ethyl acetate, ethanolwater) of aerial and underground parts and the alkaloid fraction from underground part of H. bonariensis were evaluated by germination and growth bioassays with lettuce, tomato, onion and wheat, in laboratory. The total phenolic contents were determined by the Folin-Ciocalteau method. Antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results revealed that the extract and fractions inhibited the germination of lettuce, tomato, onion and wheat. The ethyl acetate fraction from the underground part inhibited lettuce germination by 68% and wheat germination by 60%. In the growth bioassays, the ethyl acetate fraction from underground and aerial parts showed strong inhibitory effect in the growth of root (> 40%), hypocotyl/coleoptiles (> 40%) and dry mass. The ethyl acetate fraction from underground parts presented higher total phenolic contents, better activity in the DPPH assay and the fraction with greater phototoxic effect by germination and growth of lettuce, tomato, onion and wheat.
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Vegetals as natural sources of antioxidants
Article
Full-text available
  • Jan 2009
  • QUIM NOVA
Growing knowledge on the health-promoting impact of antioxidants in everyday foods, combined with the assumption that a number of common synthetic preservatives may have hazardous side effects has led to increased investigations in the field of natural antioxidants, principally those found in plants. Food industries normally discard plant residues that could benefit the human health and diminish undesirable environmental impact. Once estimated the content of antioxidants in these residues, advantageous economical and social alternatives to the discard are possible, for example, their use for preparation of nutraceuticals to be offered to low-income populations. We present here a broad, although not complete, account of the continuously growing knowledge on the antioxidant capacity of whole fruits, seeds and peels, cereals, vegetal oils and aromatic plants, at several physical forms, as well as a description of the usual methods for evaluating their antioxidant capacity and examples of agroindustrial processes that could be harnessed for the production of antioxidant supplement food, along with research perspectives in the area.
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Effects of various solvents on the extraction of antioxidant phenolics from the leaves, seeds, veins and skins of Tamarindus indica L
Article
  • Mar 2012
  • FOOD CHEM
The effects of solvents, of varying polarities, on the extraction of antioxidant phenolics from the leaves, seeds, veins and skins of Tamarindus indica (T. indica) were studied. The efficiencies of the solvents for extraction of the antioxidant phenolics were in the order: methanol > ethyl acetate > hexane. Phenolic content ranged from 3.17 to 309 mg of gallic acid equivalents/g. Methanol leaf extract (MEL) had the highest phenolic content and was the most potent scavenger of DPPH and superoxide radicals. Methanol vein extract had the highest ferric reducing activity whereas methanol seed extract was the most potent ABTS radical-scavenger. A positive correlation existed between phenolic content and antioxidant activities of the plant parts. HPLC analyses of MEL revealed the presence of catechin, epicatechin, quercetin and isorhamnetin. Overall, methanol was the most effective solvent for extraction of antioxidant phenolics from T. indica. T. indica, particularly the leaf, can be a useful source of natural antioxidants.
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Identification of bioactive compounds from jambolão ( Syzygium cumini) and antioxidant capacity evaluation in different pH conditions
Article
  • Jun 2011
  • FOOD CHEM
The composition of carotenoids and phenolic compounds from jambolão fruits (Syzygium cumini) was determined by HPLC-DAD-MS/MS. Two main carotenoids were found in the fruits, all-trans-lutein (43.7%) and all-trans-β-carotene (25.4%). The anthocyanin composition was characterised by the presence of 3,5-diglucosides of five out of six aglycones commonly found in foods. This pattern was also observed for the other flavonoids, since diglucosides of dihydromyricetin, methyl-dihydromyricetin and dimethyl-dihydromyricetin, along with myricetin glucoside and a galloyl-glucose ester were identified. Furthermore, the antioxidant capacity of a functional extract rich in anthocyanins was evaluated through the scavenging capacities of ABTS+ and peroxyl radical (ORAC) and the protective effect against singlet oxygen (1O2). The TEAC values indicated that the hemiacetals/chalcones and quinonoidal bases species (pH⩾5) possess higher scavenging capacity as compared to the flavylium cation (pH
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Total phenolic compounds and antioxidant capacities of major fruits of Ecuador
Article
  • Dec 2008
  • FOOD CHEM
Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH, FRAP and ABTS+). For the total phenolic content measured by the Folin–Ciocalteu method, three groups, having 1000mg GAE/100g FW, were clearly distinguishable. Andean blackberry, capulí cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010mg of GAE/100g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS+ gave comparable results and were highly correlated (y=0.691x+6.78; r2=0.908). Spectrophotometric measurements showed that the Andean blackberry and capulí peel but not banana passion fruit contained high levels of anthocyanins (λmax=520nm).
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Oral administration of purple fruit peel extract attenuates blood pressure in female spontaneously hypertensive rats and humans
Article
  • Jul 2007
  • NUTR RES
Hypertension is one of the most important modifiable risk factors for cardiovascular and cerebrovascular diseases. We investigated the potential antihypertensive effect of the purple passion fruit peel (PFP) extract, a mixture of bioflavonoids, phenolic acids, and anthocyanins, in spontaneously hypertensive rats and human. A high-performance liquid chromatography analysis was performed to identify the active ingredients of the PFP extract. In a rat liver toxicity assay, no hepatotoxicity was observed after 9 hours incubation in the presence of PFP extract (20 μg/mL). The PFP extract also revealed hepatoprotection against chloroform (1 mmol/L)-induced liver injury. In the experimental model, 24 spontaneously hypertensive rats were divided into 3 treatment groups for a period of 8weeks: control group and groups fed diet supplemented with either 10 or 50 mg/kg PFP extract. The diet supplemented with PFP extract at 50 mg/kg significantly lowered systolic blood pressure by 12.3mm Hg (P < .01) and markedly decreased serum nitric oxide level by 65% (P < .05) compared with the control group. The effect of the treatment on immune parameters was also evaluated, which showed no statistical changes. Studies were then extended to hypertensive human subjects who were administered PFP extract (400 mg/d) or placebo pills within a 4-week randomized, placebo-controlled, double-blind trial. The effects of the PFP extract were evaluated by blood pressure measurement. The systolic and diastolic blood pressure of the PFP extract–treated group decreased significantly by 30.9 ± 6.3 and 24.6 ± 3.3 mm Hg, respectively, compared with the placebo group (P < .001). No adverse effect was reported by the patients. The results suggest that the antihypertensive effect of the PFP extract may, in part, be mediated through nitric oxide modulation. It is suggested that the PFP extract may be offered as a safe alternative treatment to hypertensive patients.
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Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil
Article
  • Aug 2011
  • FOOD RES INT
Foods rich in antioxidants play an essential role in the prevention of diseases. The present study compared contents of phenolics, vitamin C, anthocyanin and antioxidant activity of 11 fresh exotic fruits, cultivated in the northeastern part of Brazil. The antioxidant activities were evaluated using two antioxidant systems 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), expressed as TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. The results indicated that the above fruits, such as murici and mangaba, were good sources of antioxidants. The phenolic contents showed positive correlations with total antioxidant by ABTS (R = 0.94, P ≤ 0.001) and DPPH (R = 0.88, P ≤ 0.001) assays. However, this correlation was not noticed when examining vitamin C and anthocyanins contents. The 11 fruits studied had comparable antioxidant activity in both, ABTS and DPPH assays. These methods are recommended as useful tools for the evaluation of the total activity antioxidant in fruits. Our results indicated promising perspectives for the development and usage of fruits species studied with considerable levels of antioxidant activity.
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Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps
Article
  • Aug 2009
Several epidemiological and research studies suggest that a high intake of foods rich in natural antioxidants increases the antioxidant capacity of the plasma and reduces the risk of some kinds of cancers, heart diseases, and stroke. These health benefits are attributed to a variety of constituents, including vitamins, minerals, fiber, and numerous phytochemicals, such as flavonoids. Thus, in addition to measuring the composition of the usual macronutrients and micronutrients, it seems important to also measure the antioxidant capacity of foods. For this purpose, 28 foods including fruits, vegetables and commercially-frozen fruit pulps were analyzed for antioxidant capacity. The antioxidant capacity of the foods varied from 0.73 to 19.8 μmol BHT equiv/g. The highest values were observed for wild mulberries (19.8 μmol BHT equiv/g), acaí fruit pulp (18.2 μmol BHT equiv/g) and watercress (9.6 μmol BHT equiv/g). The antioxidant capacities are only indicative of the potential of the bioactive compounds; however, these data are important to explore and understand the role of fruit, vegetables and other foods in health promotion.
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Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS
Article
  • Jun 2008
The anthocyanins from acerola and açai, two tropical fruits known for their bioactive compounds, were studied. Two varieties of acerola in natura and one brand of frozen pulp of açai were analyzed by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC–PDA–MS/MS). The açai pulp presented 282–303 mg/100 g of total anthocyanin, with predominance of cyanidin 3-glucoside and cyanidin 3-rutinoside, in average proportions of 13% and 87%, respectively. The composition of the two acerola varieties (Waldy Cati 30 and Olivier) were similar, being cyanidin 3-rhamnoside (76–78%) the major anthocyanin, followed by pelargonidin 3-rhamnoside (12–15%). The acerola Waldy variety showed total anthocyanin content of 6.5–7.6 mg/100 g, while 7.9–8.4 mg/100 g were found in the Olivier variety, for fruits harvested in 2003 and 2004. No statistical differences were found between varieties and harvests for the total anthocyanin content in acerola fruits.
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Tocopherol and carotenoid contents of selected Korean fruits and vegetables
Article
  • Sep 2007
The tocopherol (α-, γ-, and δ-) and carotenoid (α-carotene, β-carotene, β-cryptoxanthin, lutein, zeaxanthin, and lycopene) contents of seven raw fruits and 14 raw or processed (cooked or fermented) vegetables commonly consumed by young children in Kwangju, Republic of Korea, were determined using reversed-phase HPLC. All samples were obtained from three different locations (households or local markets) in Kwangju during summer, 2005. All fruits and vegetables in this study had detectable quantities of α-tocopherol, while many had detectable quantities of γ- and δ-tocopherols. β-carotene was contained in all samples except cooked bracken. Except for sweet potato, all fruits and vegetables contained lutein. β-cryptoxanthin and lycopene were not detected in any of the cooked vegetables in this study. Also, none of the fermented vegetables (kimchi) had detectable levels of zeaxanthin and lycopene. The findings of this study may be valuable for use in Korean and other food composition databases.
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