Antioxidant activities of various extracts and fractions of Sorbus domestica fruits at different maturity stages

Termentzi, Aikaterini; Kefalas, Panagiotis; Kokkalou, Eugene

doi:10.1016/j.foodchem.2005.06.025

Cited by 73 publications

(64 citation statements)

References 14 publications

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“…Total polyphenols and flavonoids in the ripe durian were higher than in mature and overripe. Other studies also showed that the unripe yellow fruits of the Greek Service Tree (Sorbus domestica) were the strongest antioxidants and had the highest phenolic contents, while the well matured brown fruits were the weakest ones and gave the lowest phenolic contents (Termentzi, Kefalas, & Kokkalou, 2009). This is also the in agreement with Huseyin, Mustafa, Sedat, and Cemal (2008) that during maturation of cranberry, from green to dark red stage, the total phenolic content decreased from 7990 to 4745 mg GAE/kg FW.…”

Section: Resultssupporting

confidence: 74%

Antioxidant Activity and Phytochemical Content of Fresh and Freeze-Dried Lepisanthes fruticosa Fruits at Different Maturity Stages

Salahuddin¹,

Othman²,

Ying³

et al. 2017

JAS

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Antioxidant and phytochemical compounds of fruits can vary widely depending on many factors such as processing and maturity stage as one of the major contributors. Therefore, this study investigated the antioxidant activity and phytochemical attributes of fresh and freeze-dried Lepisanthes fruticosa fruit extracts at eight different maturity stages. The freeze-dried extracts were obtained by lyophilisation using a freeze-dryer. In general, antioxidant activity and phytochemical contents of both fresh (FLF) and freeze-dried (FDLF) extracts showed a decrease with fruit maturation. Among the eight maturity stages developed for L. fruticosa, the lower maturity (unripe) stages exhibited the strongest potential, with stage 1 being the most notable. The FDLF fruit extracts were found to be significantly (P < 0.05) stronger radical scavenger than FLF extracts at all maturity stages tested. The IC 50 values of FDLF for the eight maturity stages were more effective, with stage 1 showing the lowest IC 50 (1.57 mg/ml). Total phenolic content of FDLF was also significantly (P < 0.05) higher than FLF at all eight stages tested, with the highest also being shown at stage 1 (15848.96 ± 401.82 mg/100 g). On the contrary, FLF extracts displayed significantly (P < 0.05) higher total flavonoid content than FDLF at almost all stages except for 2, 3 and 6. The highest content was shown in stage 1 with 37.35 ± 0.77 mg/100 g. These findings showed that antioxidant activity and phytochemical content of L. fruticosa fruits were significantly affected by processing and maturity. The obtained results are important for the promotion of use of L. fruticosa fruit extracts as a natural antioxidant in functional food production in the future.

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Section: Resultssupporting

confidence: 74%

Antioxidant Activity and Phytochemical Content of Fresh and Freeze-Dried Lepisanthes fruticosa Fruits at Different Maturity Stages

Salahuddin¹,

Othman²,

Ying³

et al. 2017

JAS

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“…Como resultado, uma grande massa de dados estão sendo acumulados através deste e está se tornando um ensaio rotineiro no estudo de antioxidantes fenólicos, uma vez que se estabeleceu uma correlação entre o conteúdo fenólico e a capacidade antioxidante de produtos naturais (Jayaprakasha et al, 2007;Atoui et al, 2005;Picinneli et al, 2004;Anagnostopoulou et al, 2006;Surveswaran et al, 2007;Stratil et al, 2006;Salvador et al, 2006;Termentzi et al, 2006).…”

Section: Introductionunclassified

“…• por ser um recurso fácil e preciso para a avaliação da atividade antioxidante de produtos naturais (Anagnostopoulou et al, 2006;Atoui et al, 2005;Ribeiro et al, 2002;Cardoso et al, 2005;Stratil et al, 2006;Surveswaran et al, 2007;Jayaprakasha et al, 2007;Termentzi et al, 2006;Aaby et. al., 2004).…”

Section: Introductionunclassified

Determinação dos compostos fenólicos e da capacidade antioxidante de extratos aquosos e etanólicos de Jambolão (Syzygium cuminiL.)

Veber

Petrini

Andrade

et al. 2015

Rev. bras. plantas med.

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RESUMO:A espécie Syzygium cumini conhecida como Jambolão é uma das plantas mais utilizadas na medicina popular principalmente no tratamento de febre, estomalgia, gastropatia e diabetes mellitus tipo 2. O rendimento extrativo de compostos bioativos, e mesmo sua propriedade farmacológica, no caso, a capacidade de desativação de radicais livres, são influenciados pelo método e solvente utilizados. No presente estudo foi avaliado o efeito de extração aquosa a quente e a frio, e as extrações hidroalcoólicas em quatro diferentes concentrações de etanol, de folhas e frutos de Jambolão em diferentes estágios de maturação. A quantificação de compostos fenólicos dos extratos foi realizada pelo método de Folin-Ciocalteau, enquanto o método para avaliar a atividade antirradical livre foi realizado através da capacidade de desativação do radical DPPH ABSTRACT: Determination of phenolic compounds and antioxidant capacity of aqueous and ethanolic extracts of Jambul (Syzygium cumini).The species Syzygium cumini, known as Jambul, is one of the most used species in folk medicine because of the possible anti-inflammatory and hypoglycemic activity from its extracts. Studies looking for bioactive compounds in several species have tested many extraction methods evaluating the capacity of sequestration of different types of compounds. In the present study, the effects of hot and cold extraction, as well as hydroalcoholic extraction at four different concentrations were evaluated, using as plant material leaves and fruits at different stages of maturation. The content of phenolic compounds of the obtained extracts was evaluated by the Folin-Ciocalteu method, as well as the antiradical activity by the DPPH • scavenging capacity. Analyzing the five different stages of fruit ripening compared to leaves, it was observed that the leaves had higher averages in the amounts of phenolic compounds (237.52 mg GAE 100 g -1 ) compared to the fruit, being the greenest fruit the one that had the highest amount of phenolic compounds (109.17 mg GAE 100 g -1 ) when compared to the other stages of maturation tested. The extraction using 50% ethanol showed the best phenol results regardless of the plant material used. The antioxidant activity in the best results for phenols showed a higher antioxidant activity for green fruits (IC 50 2.27 mg.mL -1 ) compared to the leaves (IC 50 23.07 mg.mL -1 ) regardless of the extract type used.

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“…This result implied that enzyme-assisted water extraction Means with different superscript letters in same column were significantly different at the level of p < 0.05. might also be an effective extracting method for phenolic compounds, compared to ethanol extraction, in Du-zhong leaves. Several studies have reported a significant positive correlation between total phenolic content and antioxidant activity of extracts from plant materials, such as mushroom and Sorbus domestica fruits 34,35 . Nevertheless, our study showed no positive correlation between total phenolic content and scavenging ability of EWEDL and EEDL on DPPH radicals.…”

Section: A-cmentioning

confidence: 99%

Studies on the antioxidant activity and phenolic compounds of enzyme-assisted water extracts from Du-zhong (Eucommia ulmoides Oliv.) leaves

Luo

Cheng-rui

et al. 2009

Journal of Enzyme Inhibition and Medicinal Chemistry

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Antioxidant activities of various extracts and fractions of Sorbus domestica fruits at different maturity stages

Cited by 73 publications

References 14 publications

Antioxidant Activity and Phytochemical Content of Fresh and Freeze-Dried Lepisanthes fruticosa Fruits at Different Maturity Stages

Antioxidant Activity and Phytochemical Content of Fresh and Freeze-Dried Lepisanthes fruticosa Fruits at Different Maturity Stages

Determinação dos compostos fenólicos e da capacidade antioxidante de extratos aquosos e etanólicos de Jambolão (Syzygium cuminiL.)

Studies on the antioxidant activity and phenolic compounds of enzyme-assisted water extracts from Du-zhong (Eucommia ulmoides Oliv.) leaves

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