Anthocyanin Profile and Its Antioxidant Activity of Widely Used Fruits, Vegetables, and Flowers in Thailand

Kesika

et al. 2018

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Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice (FSJ). Methods:The pH of FSJ was measured by pH meter, and total acidity was calculated by titration method. The Folin-Ciocalteu colorimetric method was employed to assess the total phenolic content (TPC), and antioxidant properties were determined by 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid, ferric reducing antioxidant power, and ferrous ion-chelating assays. Results:The formula 1 and 2 displayed pH of 3.23, and 3.12, respectively, after 6 months of fermentation. The acidity of F1 and F2 was regularly increased from 0.23 to 0.55 and 0.29 to 0.53 mg lactic acid equivalent per ml sample, respectively. The TPC of FSJ was progressively increased. The F1 and F2 showed an increase in TPC from 0.94 to 1.61 and 1.05 to 1.95 mg Gallic acid equivalent per ml of sample, respectively. The Formula 1 and 2 exhibited antioxidant capacities of 1.90 and 2.06 mg Trolox equivalent antioxidant capacity per ml sample, 0.81 and 0.80 quercetin equivalent antioxidant capacity per ml sample, and 1.67 and 1.82 Vitamin-C equivalents antioxidant capacity per ml sample, respectively. Ferric reducingantioxidant power of Formula 1 and 2, and Control 1 and 2 were 3.90, 4.29, 2.96, and 3.27 mg Fe2SO4 equivalents per ml of sample, respectively. Whereas, the chelating power of samples was not significantly changed at the end of fermentation. Conclusion:The high-quality FSJ was prepared with enhanced antioxidant capacity and phenolic compounds. The probiotic containing FSJ is an alternative functional food supplement to prevent, cure and manage several degenerative disorders. Further, clinical studies are essential to insight the functional quality of FSJ.

Section: Tacmentioning

confidence: 99%

Lactobacillus Paracasei Hii01 Mediated Fermentation of Syzygium Cumini L. Fruits: Assessment of Changes in Phenolic Content and Antioxidant Capacity

Sirilun

Kesika

et al. 2018

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“…AcEM showed antagonistic activity against Bacillus, Shigella, and Streptococcus species at low concentration, whereas in increased concentration, AcEM showed antimicrobial activity against all tested bacterial strains. About 22,19,21,20,17,21,19, and 25 mm of the zone of inhibitions were observed against Serratia sp., Bacillus sp., Shigella sp., B. megaterium, Klebsiella sp., E. coli, P. aeruginosa, and Streptococcus sp., respectively (Table 3). Likely, the antifungal activity of AcEM was observed against C. albicans (19 mm), and Fusarium sp.…”

Section: Antimicrobial Propertymentioning

confidence: 97%

“…The free radical scavenging assays such as 1, 1-diphenyl 2-picrylhyorazyl (DPPH) and 2, 2-Azinobis-(3 ethylbenzothiazoline-6-sulfonic acids) (ABTS) were performed to determine the free radical scavenging property of M. tinctoria extract as detailed in the previous studies [15][16][17].…”

Section: Assessment Of Antioxidant Activitiesmentioning

confidence: 99%

Evaluation of Bioactivities of Morinda Tinctoria Leaves Extract for Pharmacological Applications.

Sivakumar¹,

Priya³

et al. 2018

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Objective: The present study was aimed to prepare Morinda tinctoria leaves extracts with the different solvent system and to evaluate the bioactivities. Methods:The extracts of M. tinctoria were qualitatively analyzed for the primary phytochemical content. The functional groups of extract were determined by Fourier-transform infrared spectroscopy (FT-IR) analysis. The antimicrobial properties were determined by plate assays. The antioxidant and in vitro antiinflammatory properties and membrane stabilizing nature of aqueous extract of M. tinctoria (AEM) were measured using a spectrophotometer. Results:The aqueous, ethanolic, and acetone extracts of M. tinctoria were prepared. AEM contains quinones, steroids, terpenoids, phenols, glycosides, and tannins. FTIR result showed that AEM comprises of alkyl halides, 1°, 2° amines, aromatics, aliphatic amines, alcohols, carboxylic acids, esters, ethers, and alkanes, saturated aliphatic, and phenolic groups. The antimicrobial property of M. tinctoria varied based on the solvent used for the extraction. About 86.90±0.36, 78.58±0.13, and 80.33±0.09% of total antioxidant capacity, reducing power, and hydrogen peroxide scavenging activity were observed in AEM, respectively. The 1, 1-diphenyl 2-picrylhyorazyl and 2, 2-Azinobis-(3 ethylbenzothiazoline-6-sulfonic acids) assay results indicated 85.20±0.50 and 52.41±0.60% of free radical scavenging activity in AEM. The protease activity (44.10±0.26%) and protein degradation (44.38±0.58%) were proscribed by AEM. AEM prevents 69.36±0.20% of cell lysis. Conclusion:The results revealed that the AEM leaves were harmless and enriched with potent bioactive principles, which is further used for food and pharmacological applications.

“…TAC of fermented M. citrifolia juice was calculated by 2, 2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid assay as detailed previously [17,18]. Quercetin, trolox, and Vitamin C were used as standards.…”

Section: Total Antioxidant Capacity (Tac)mentioning

confidence: 99%

Changes in the Total Polyphenolic Content and Antioxidant Activity of Fermented Morinda Citrifolia L.

Chaiyasut

Kesika

et al. 2018

Self Cite

Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice. Methods:The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. paracasei). The control samples were prepared without inoculum or substrate. The variations in pH, acidity, total phenolic content, and the antioxidant capacity of the samples were kinetically measured by standard methods. Results:The pH and total acidity of the samples were progressively reduced and improved when the duration of fermentation was prolonged, respectively. After 15 days of fermentation, F1 (1.198 mg GAE/ml sample) and F3 (1.265 mg GAE/ml sample) exhibited high total phenolic compound compared to other samples. Likewise, sample F3 displayed maximum antioxidant capacity. The samples with cane sugar exhibited high phenolic content, free radical scavenging activity, and chelating power than samples with honey. Conclusion:About 15 days of fermentation in sufficient to obtain the high quality (rich in phenolic compounds and antioxidant capacity) fermented M. citrifolia juice using L. paracasei, and cane sugar as starter, and carbon source, respectively.