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Search Results: 1 - 10 of 5693 matches for " Total flavonoids "
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Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions  [PDF]
Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.27099
Abstract: Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. Here, the effects of soaking, cooking and steaming processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. All processing steps significantly reduced TPC, TFC and FRAP AA in all of the tested chickpea seeds. Nevertheless, soaking the seeds at room temperature (for 22 h) resulted in a smaller decrease in TPC, TFC and FRAP AA than soaking at 60℃ (for 2 h). Moreover, steaming was superior to cooking in terms of conserving polyphenol and antioxidant activity. The observed reduction in TPC was mainly due to leaching of these compounds from the seed coat into the soaking or cooking water. Based on these results, we suggest that soaking at room temperature for 22 h followed by steaming for 1 h is the best method for retaining TPC, TFC and FRAP AA of colored chickpea.
Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds  [PDF]
Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.33053
Abstract: Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.
Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions  [PDF]
Yael Brend, Liel Galili, Hana Badani, Ran Hovav, Shmuel Galili
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.38151
Abstract: Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.
The antioxidant activity and hypolipidemic activity of the total flavonoids from the fruit of Rosa laevigata Michx  [PDF]
Yue-Tao Liu, Bi-Nan Lu, Li-Na Xu, Lian-Hong Yin, Xiao-Na Wang, Jin-Yong Peng, Ke-Xin Liu
Natural Science (NS) , 2010, DOI: 10.4236/ns.2010.23027
Abstract: In the present work, the antioxidant activity in vitro and hypolipidemic activity of the total fla-vonoids (TFs) from the Rosa laevigata Michx fruit was evaluated, and the antioxidant effect in vivo was also discussed. The TFs exhibited a high scavenging effect on 2, 2-diphenyl-1- picrylhydrazyl (?DPPH) with IC50 values 0.01 mg/mL, and a stong reduce power in the test. Hyperli-pemic mice were intragastric administrated with TFs (25, 50 mg/kg/day) for 4 weeks, and fenofi-brate was used as the positive reference sub-stance. After the experiment, the levels of TC (total cholesterol), TG (triglyceride), LDL- C (low density lipoprotein-cholesterol) of the mice ad-ministrated with high-dose of TFs were mark-edly declined by 45.02%, 33.86% and 73.68%, re-spectively, while HDL-C (high density lipopro-tein-cholesterol) was significantly increased com-pared with model group. To investigate the hepatoprotective effect, histopathological assay, ALT (alanine aminotransferase), AST (aspartate aminotransefrase) and ALP (alkaline phosphatase) were also studied, and the results showed that TFs exhibited a favorable effect on liver protec-tion, of which the levels of ALT, AST and ALP were elevated by 55.85%, 29.15% and 25.68%, respectively. Furthermore, the TFs could sig-nificantly decrease the MDA (malondialdehyde) level and improve the levels of CAT (Catalas), SOD (superoxide dismutase), GSH (reduced glutathione), and GPX (glutathione peroxidase) compared with hyperlipemia mice. Our results suggested that TFs has a high antioxidant ac-tivity and hypolipidemic activity, which can be used as a potential medicine for cardiovascular diseases.
Determination of Total Flavonoids and Its Antioxidant Ability in Houttuynia cordata  [PDF]
Anyin Chen, Wenjun Xiang, Dan Liu, Changlu Liu, Li Yang
Journal of Materials Science and Chemical Engineering (MSCE) , 2016, DOI: 10.4236/msce.2016.42014
Abstract: The total flavonoids of Houttuynia cordata are determined by UV-Vis spectrophotometry. The ex-traction condition of flavonoids from Houttuynia cordata includes: the extraction temperature is 70, solid-liquid ratio is 1:20, solvent is 80% ethanol, extraction time is 65 min. We studied the antioxidation of flavonoids in Houttuynia cordata, and results showed that flavonoids had strong reducing capacity, hydroxyl free radical scavenging activity and the superoxide anion radical scavenging ability, thus can provide a basis for the development of natural antioxidants.
Antioxidant activity, total phenolics and total flavonoids of Syzygium polyanthum (Wight) Walp leaves
Lee Wei HAR,Intan Safinar ISMAIL
International Journal of Medicinal and Aromatic Plants , 2012,
Abstract: Methanolic extract of Syzygium polyanthum leaves showed mild antioxidant activity with IC50 values of 90.85 μg/ml compared to the standard quercetin (24.09 μg/ml) on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Nevertheless, the total phenolics was analysed via Folin-Ciocalteau method in which 11125 mg gallic equivalent (GAE) and 312.52 mg caffeic acid equivalent (CAE)/100 g dry leaves were obtained. Analyses by HPLC and LC-MS confirmed the presence of gallic acid and caffeic acid as the major phenolic acids in the methanolic Syzygium polyanthum leaves extract. The total flavonoids analysis based on Down Method and HPLC suggested only a minute percentage of flavonoids in the methanolic extract.
Evaluation of Antioxidant Compounds and Total Sugar Content in a Nectarine [Prunus persica (L.) Batsch] Progeny
Walid Abidi,Sergio Jiménez,María ángeles Moreno,Yolanda Gogorcena
International Journal of Molecular Sciences , 2011, DOI: 10.3390/ijms12106919
Abstract: Epidemiological studies suggest that consumption of fruit rich in phenolic compounds is associated with health-protective effects due to their antioxidant properties. For these reasons quality evaluation has become an important issue in fruit industry and in breeding programs. Phytochemical traits such as total phenolics, flavonoids, anthocyanins, L-ascorbic acid, sugar content and relative antioxidant capacity (RAC) were analyzed over four years in flesh fruit of an F1 population “Venus” × “Big Top” nectarines. Other traits such as harvesting date, yield, fruit weight, firmness, soluble solids concentration (SSC), pH, titratable acidity (TA) and ripening index (RI) were also determined in the progeny. Results showed high variability among genotypes for all analyzed traits. Total phenolics and flavonoids showed significant positive correlations with RAC implying that both are important antioxidant bioactive compounds in peaches. We found genotypes with enhanced antioxidant capacity and a better performance than progenitors, and in consequence the best marketability.
Teor de flavonóides e fenóis totais em folhas de Pyrostegia venusta Miers. de mata e de cerrado
SANTOS, MáRCIA DéBORA DOS;BLATT, CECíLIA TERUMI TERADAIRA;
Brazilian Journal of Botany , 1998, DOI: 10.1590/S0100-84041998000200004
Abstract: a quantitative analysis of the foliar flavonoids, total phenolics, and tannins of pyrostegia venusta originating from the forest and cerrado were carried out to check the influence of these biocores in the production of these elements. the results for both flavonoids and phenolics revealed no significant differences between forest and cerrado, plants, this thus implying that the species does not present phenotipic plasticity based upon these characters, when considering soil differences of both places. tannins were absent in the leaves of this plant.
Evaluation of Antioxidant Properties of Elaeocarpus ganitrus Roxb. Leaves
T. Sathish Kumar,S. Shanmugam,T. Palvannan,V. M. Bharathi Kumar
Iranian Journal of Pharmaceutical Research , 2008,
Abstract: Ethanolic extract of leaves of Elaeocarpus ganitrus was analyzed for their total antioxidant capacity, reducing power, metal chelating, ABTS+ (2, 2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical scavenging and hydroxyl radical scavenging activities. The extract at 500 μg/ml showed maximum Iron chelating activity (76.70%) followed by the scavenging of the ABTS+ radical (55.77%) at the same concentration. However, the extract showed only moderate hydroxyl radical scavenging activity (13.43%). Total antioxidant capacity was found to be 24.18 mg ascorbic acid equivalents at 500 μg/ml extract concentration. There was a positive correlation between the total phenolic content and antioxidant capacity, R2 = 0.8547, whereas the correlation between the total flavonoids and antioxidant capacity was determined to be R2=0.8413. The results suggest that phenolics and flavonoids in the leaves provide substantial antioxidant activity.
Teor de flavonóides e fenóis totais em folhas de Pyrostegia venusta Miers. de mata e de cerrado
SANTOS MáRCIA DéBORA DOS,BLATT CECíLIA TERUMI TERADAIRA
Brazilian Journal of Botany , 1998,
Abstract: Foram realizadas análises quantitativas de flavonóides, fenóis solúveis e taninos de folhas de Pyrostegia venusta coletadas na mata e no cerrado, com o objetivo de verificar a influência desses biócoros na sua produ o. Tanto os resultados de flavonóides como os de fenóis n o mostraram diferen as significativas entre as plantas de mata e cerrado, sugerindo que a espécie n o apresenta plasticidade fenotípica baseada nesses caracteres, considerando as diferen as de solo dos locais de coleta. N o foram detectados taninos nas folhas desta espécie.
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