Antioxidant activities of aqueous extracts of selected plants

Wong, Shih Peng; Leong, Lai Peng; Koh, Jen Hoe William

doi:10.1016/j.foodchem.2005.07.058

Cited by 678 publications

(483 citation statements)

References 32 publications

Supporting

Mentioning

436

Contrasting

Unclassified

Order By: Relevance

“…The antioxidant potential of mushrooms was dependent on different components and demands to evaluate at least two methods for fair assessment (Wong et al 2006). Antioxidant potential of A. hygrometricus was assessed based on four assay methods: total antioxidant activity (TAA); Fe 2+ ion-chelating capacity; DPPH radical-scavenging activity; reducing power.…”

Section: Methodsmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

View full text Add to dashboard Cite

The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A+ blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.

show abstract

Section: Methodsmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

View full text Add to dashboard Cite

show abstract

“…anticonvulsion and antisteroidogenic activity , cytotoxic and antimalarial activity [15][16][17][18] for the source of histamine release inhibitors and phenolic antioxidants [19,20] . Diplazium esculentum was found to have antioxidant and cytotoxic activity [21,22] .…”

Section: P E E R R E V I E W Abstractmentioning

confidence: 99%

Anti–bacterial activity and brine shrimp lethality bioassay of methanolic extracts of fourteen different edible vegetables from Bangladesh

Ullah

Haque

Urmi

et al. 2013

Asian Pacific Journal of Tropical Biomedicine

View full text Add to dashboard Cite

“…Among these, flavonoids and phenolic acids are well known for their antioxidant properties, possessing ideal structural chemistry for radical scavenging activity and being more effective than tocopherol and ascorbate. Some authors have demonstrated a linear correlation between the content of total phenolic compounds and their antioxidant activity (Djeridane, Yousfi, Nadjemi, Boutassouna, Stocker, & Vidal, 2006;Wong, Leong, & Koh, 2006). Extracts from spices and herbs are also effective in prolongation of the shelf life of food products through the reduction in growth of pathogenic and spoilage microorganisms (Elgayyar, Draughon, Golden, & Mount, 2001).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

Kozłowska

Ścibisz

Zaręba

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

The total phenolic content (TPC) and antioxidant capacity as determined by 2,2-diphenyl-1-picrylhydrazyl, 2,2ʹ-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid and ferric reducing antioxidant power assays of spice extracts such as rosemary, lemon balm, hyssop, nettle and cumin seeds were investigated. The effect of spice extracts on the growth of selected lactic acid bacteria (LAB) was also analysed. Lemon balm extract exhibited the highest TPC and antioxidant capacity while the nettle and cumin seeds extracts were characterized by the lowest values. Spice extracts had no impact on the growth of the most tested LAB except for rosemary extract, which showed an inhibitory effect towards all strains of Lactobacillus acidophilus and L. delbrueckii. These results suggest that spice extracts may be considered as additives in dairy and meat products in which LAB are present.Keywords: rosemary extract; lemon balm extract; hyssop extract; cumin extract; nettle extract; total phenolics content; DPPH; ABTS; FRAP; Lactobacillus spp.Se investigaron el contenido fenólico total (CFT) y la capacidad antioxidante determinada mediante los métodos DPPH, ABTS y FRAP de los extractos de especias tales como romero, melisa, hisopo, ortiga y semillas de comino. También se analizó el efecto de extractos de especias en el crecimiento de determinadas bacterias ácido-lácticas. El extracto de melisa presentó el mayor contenido total de compuestos fenólicos y la mayor capacidad antioxidante, mientras que los extractos de ortiga y semillas de comino mostraron el menor CFT y la menor capacidad antioxidante. Los extractos de especias no tuvieron ningún impacto en el crecimiento de las bacterias ácido-lácticas examinadas, a excepción del extracto de romero, el cual presentó un efecto inhibidor con respecto a todas las cepas de Lactobacillus acidophilus y Lactobacillus delbrueckii. Estos resultados sugieren que los extractos de especias pueden ser considerados como aditivos en alimentos que contienen bacterias ácido-lácticas. Palabras

show abstract

Antioxidant activities of aqueous extracts of selected plants

Cited by 678 publications

References 32 publications

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Anti–bacterial activity and brine shrimp lethality bioassay of methanolic extracts of fourteen different edible vegetables from Bangladesh

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

Contact Info

Product

Resources

About