Background: Nepeta is a large genus belonging to the Lamiaceae family. So far, no study has been reported on Nepeta leucostegia compounds and biological effects. Objectives: In the present study, we ...aimed to evaluate the qualitative and quantitative analysis of Nepeta leucostegia essential oil components along with antioxidant activity. Methods: Essential oil compounds of N. leucostegia were qualitatively and quantitatively identified and analyzed using gas chromatography–mass spectrometry (GC-MS) and GC with flame ionization detection (GC-FID) analysis. Besides, the evaluation of the antioxidant property was performed using DPPH assay. Results: After analysis, 96.63% of essential oil compounds were identified. Among the 36 identified compounds, 1,8-cineole (39.1%), epi-α-cadinol (6.9%), α-Terpineol (6.0%), α-fenchene (5.8%), and Camphene (5.5%) were the main compounds, respectively. The essential oil showed a significant antioxidant effect (IC50=75 μg/mL). Conclusion: The results of this study complete the information on the Nepeta genus and can be used in the chemotaxonomic study of the Nepeta genus. Due to its antioxidant effect, N. leucostegia has the potential for use in pharmaceutical and food industries.
In our antioxidant screening of some Vietnamese plant extracts, the CHCl
3
-soluble fraction from Calotropis gigantea (L.) W.T.Aiton flowers showed moderate DPPH free radical scavenging activity with ...an IC
50
value of 55.8 μg/mL. Thus, a further phytochemical study was carried out to obtain five alkaloids, including a new β-carboline-type alkaloid, caloside H (1). These known compounds were identified as 5-hydroxy-(2-methoxymethyl)pyridine (2), nicotinic acid (3), p-(acetylamino)phenol (4), and thymine (5). These structures were determined based on the NMR spectroscopic analysis. In antioxidant assay, caloside H at concentration of 100 μM showed DPPH radical scavenging capacity with a percentage of inhibition of 40.2%. In addition, a plausible biosynthetic pathway for the formation of caloside H was proposed based on the Schiff base formation and Mannich-like reaction.
Grapevine is a valuable source of active health- -promoting substances, in particular polyphenols, i.e., flavonoids and phenolic acids, with antioxidant, anti-inflammatory, antibacterial, antiviral ...and anticancer properties. Grape seeds, peels and leaves also provide a rich source of antioxidants.
The aim of the study was to evaluate the antioxidant activity of aqueous and alcoholic extracts of various parts of the .
Fresh and frozen grapevine fruits and leaves of a red variety, cultivated by the authors, were evaluated for antioxidant potential. Extracts were prepared with an ultrasound-assisted extraction at 40 kHz for 15, 30 or 60 min. Methanol, ethanol and isopropanol aqueous solutions, as well as water, were used as extractants. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azi nobis(ethylbenzothiazoline-6 sulphonic acid) (ABTS) methods.
The antioxidant potential of extracts prepared from both fresh and frozen plant material was observed. The highest activity, evaluated with the DPPH method, was found in methanolic extracts of fresh leaves, obtained after a 60 min extraction. Similarly, a high activity was observed for frozen grapevine leaf extracts. The highest antioxidant capacity, evaluated by the ABTS method, was found in frozen leaves extracted with isopropanol for 60 min. Freezing and thawing markedly increased the antioxidant properties of the extracts.
Extracts from both fresh and frozen parts of the
showed antioxidant activity, and leaf extracts seemed to be particularly valuable. The freezing-thawing process had a beneficial effect on antioxidant potential and should be considered a useful method to increase extraction efficiency of antioxidants to be used to obtain valuable cosmetic, pharmaceutical or food products.
Saffron is a spice derived from the flower of Crocus sativus L. The present study reports the antioxidant capacity and chemical compositions of various parts of saffron. The IC50 for stigma, style, ...stamen, petal and corm was found to be 4.94 ± 0.25, 123.68 ± 8.52, 58.97 ± 3.63, 46.02 ± 2.89 and 720.49 ± 14.32 μg/mL, respectively. The ferric reducing antioxidant power assay for these parts of saffron flower was determined and the stigma of saffron has the highest (2.36 ± 0.15 g Fe+2/100 g sample) and the corm of saffron has the lowest value (0.03 ± 0.001 g Fe+2/100 g sample). The Folin-Ciocalteu method was used to estimate the total phenolic content and the highest amount was found in stigma (183.25 ± 16.42 g quercetin/100 g sample) and the lowest amount in style of saffron (3.72 ± 0.89 g quercetin/100 g sample) respectively. The stigma and stamen of saffron were found to have 597.67 ± 11.12 and 159.14 ± 5.03 μg/g sample of carotenoid content which is highest among the selected parts of saffron. The aim of this study was to provide information about all of the saffron flower parts.
Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh
and contains essential nutrients. This study aimed to evaluate the efficacy of pre-blanching
on the ...preservation of cabbage by drying. In this research work, cabbage was blanched at
80°C, 90°C, and 100°C temperature for 12, 8, and 2 mins, respectively. Then the samples
were dried at 60°C maintaining 60% relative humidity. The moisture and ash content of
untreated and treated dried samples was in the range of 16.07±0.04 to 10.80±0.01% and
5.71±0.06 to 3.81±0.02%, respectively. The total phenolic content in cabbage was
74.47±0.63 mg GAE/100g at 100°C blanching temperature for a short time of 2 mins,
which was higher compared to 61.91±0.48 mg GAE/100g at 80°C for 12 mins. It was
observed that the antioxidant activity and two water-soluble vitamins-ascorbic acid and
beta carotene decreased in pre-blanched dried samples in contrast with fresh ones.
Blanching at higher water temperature and a short period was found useful for the
retention of total phenolic content and greenness of cabbage. Blanching pre-treatments
were also found to have better color retention capacity than untreated dried cabbage. A
proper combination of drying time and temperature, along with the incorporation of
blanching pretreatment, might be useful to preserve cabbage for a long time.
•A biocoating was produced for sweet potato export.•The use biocoating increases nutraceutical properties in sweet potato.•Biocoating provides more attractive color, adding value to the sale of ...roots.•Microwave cooking positively affects bioactive compounds.
Sweet potatoes have high economic relevance in developing countries. Therefore, the adoption of post-harvest technologies for their conservation for long-distance markets is crucial. In this work, the effect of the combined use of cactus-based edible coating, packaging and refrigeration on the quality of sweet potatoes was evaluated. Four coating and packaging treatments were evaluated: (Control, Coating, Packaging, and Packaging + Coating) and seven storage periods (0, 7, and 14 days at 8 °C, and 17, 20, 23, and 26 days at 23 °C simulate refrigerated transport and shelf conditions respectively). Coating treatments consisted of immersion in 0.04 g L−1 of forage cactus mucilage + 300 mL L−1 glycerol for 1 min. After 14 days of cold storage, sweet potatoes were maintained at 23 °C for up to 26 days. Raw and cooked (microwaved for five minutes) sweet potato samples were evaluated at 0, 7, 14, 17, 20, 23, and 26 days. The refrigerated condition maintained sweet potato quality based on visual analysis for up to 14 days, regardless of the use of the edible coating. However, only packaged sweet potatoes, with or without coating, maintained higher visual scores after transfer to room conditions, exhibiting lower fresh weight loss up to 26 days. Sweet potatoes subjected only to edible coating maintained an acceptable visual appearance until 23 days. Additionally, firmness, visual analysis, DPPH and FRAP antioxidant activity, soluble phenolic and starch contents were more stable in raw and cooked sweet potatoes packaged (with or without coating) for up to 26 days, which is a sufficient time to reach more distant markets.
► SA treatment enhanced antioxidant potential of cornelian cherry fruits. ► SA treatment stimulated PAL activity in cornelian cherry fruits. ► SA enhanced antioxidant potential by triggering the ...biosynthetic pathways.
In order to enhance postharvest antioxidant potential of cornelian cherry fruits, the effects of treatment with 0 (control), 1 and 2mM salicylic acid (SA) on total phenols (TP), flavonoids (TF), anthocyanins (TA), ascorbic acid (AA) contents, DPPH scavenging activity (TAA) and phenylalanine ammonia-lyase (PAL) enzyme activity were investigated in fruits stored at 4°C for 21 days. The DPPH scavenging activity of the cornelian cherry fruits was significantly increased by SA treatment. In addition, fruits treated with SA exhibited significantly higher total phenols, flavonoids, anthocyanins and ascorbic acid contents, and higher PAL enzyme activity. These results suggested that SA treatment might be a powerful strategy to enhance antioxidant potential of cornelian cherry fruits. In addition, these results suggested that enhanced antioxidant potential of cornelian cherry fruits treated with SA might be due to the stimulation of PAL enzyme activity and thus triggering the phenylpropanoid–flavonoids pathways.
•Two ligands with antioxidant moieties and six complexes on their base were synthesized.•The antioxidant properties of compounds were studied.•Cytotoxity on cancer cell lines and tumor samples from ...patients was estimated.•Lead compound demonstrated IC50 = 6 nM on MCF-7 cell line.•Plausible cytotoxicity mechanism is related to promotion of tubulin polymerization.
A series of novel imidazole-containing ligands and their organotin complexes were synthesized and characterized by NMR, IR, MALDI and elemental analysis. Redox behavior was studied by cyclic voltammetry (CV). Antioxidant properties were estimated in model reactions of single-electron reduction (CUPRAC-test), scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and O2−. radical anion, enzymatic oxidation of linoleic acid by lipoxygenase and Fe3+-induced lipid peroxidation of rat liver homogenates. It was found that ligands and complexes both possess radical scavenging activity of prolonged action type. Compounds exhibited notable antioxidant activity in lipid peroxidation. Cytotoxicity was estimated in standard MTT-test on multiple cell lines. Compounds demonstrated high toxicity on colon carcinoma and breast cancer cells and based on obtained data, lead compound was proposed. Additional assays were carried out for the lead compound, including regular MTT-test on cancer cells possessing various resistant mechanisms and modified MTT-test on tumor tissue samples, obtained from patients as well as apoptosis and cell cycle studies. All organotin complexes were also studied for their influence on tubulin polymerization. It was demonstrated that obtained compounds demonstrate unorthodox activity, promoting microtubules assembly rate instead of inhibiting it. Significant influence of compound 5 on G2/M phase of cell cycle is in accordance with influence on tubulin polymerization and lets us to mark synthesized compounds as mitotic poisons. The results open up the scopes for the search of novel antitumor agents for treatment of advanced forms of cancer.
Novel organotin complexes with 2,6-di‑tert-butylphenol moieties were synthesized. Antioxidant activity of prolonged action type was demonstrated. Introduction of cytoprotective group into organotins leads to attenuation of cytotoxicity of resulting pharmacologically active agents. Display omitted
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•Caffeic acid has limited impact on total caffeoylglucaric acid antioxidant activity.•Caffeoylglucaric acid and 5-caffeoylquinic acid have similar antioxidant activity.•Household ...cooking led to lower antioxidant activity than micro tube cooking.•Caffeic and glucaric acid moieties are not susceptible to thermal degradation.•Phenolic concentration of leaves decreased, interacting with the wheat-roll matrix.
Amaranthus L. leaves are consumed as vegetables and are a rich source of secondary plant metabolites. The phenolic profiles of the three analyzed genotypes by LC-Q-TOF-MS/MS and HPLC-DAD were characterized by high amounts of hydroxycinnamic glucaric and -isocitric acids. ‘Gartenfuchsschwanz’ (A. hybridus L.) and ‘Red Callaloo’ (A. tricolor L.) had similar profiles. ‘Gemüse-Amaranth’ (A. tricolor L.) had a high amount of caffeoylglucaric acid 4, which was isolated, and afterward identified by NMR. Its antioxidant activity, measured by TEAC, DPPH, and TPC, was similar to 5–caffeoylquinic acid, common in many plant species. The antioxidant activity of Amaranthus L. can be explained rather by their different phenolic- and ascorbic acid concentrations than by their species. Household cooking reduces antioxidant activity due to oxidation processes while leaching into cooking water could be neglected. Amaranthus L. baked into a wheat-dough-matrix showed lower phenolic concentrations, presumably due to the formation of phenol–protein-bounds and thermal degradation.
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