Antioxidant activity of alstonia Angustifolia ethanolic leaf extract

Rahim, Nurhidayah Ab.; Zakaria, Noorzafiza; Dzulkarnain, Syarifah Masyitah Habib; Azahar, Nazar Mohd Zabadi Mohd; Abdulla, Mahmood Ameen

doi:10.1063/1.5005345

Cited by 8 publications

(9 citation statements)

References 12 publications

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“…This explains why rutin hydrate displayed poorer DPPH inhibition compared to quercetin. Quercetin and ascorbic acid were found to be the best DPPH inhibitors overall with ascorbic acid showing the greater maximum inhibition than quercetin which was also found in another recent study by Rahim et al, 2017 .The smaller size of ascorbic acid molecules compared to quercetin could allow for easier hydrogen atom donation and be the reason for its superior DPPH inhibition.…”

Section: Antioxidant Activitiessupporting

confidence: 64%

The use of natural antioxidants to combat lipid oxidation in O/W emulsions

Noon

Mills

Norton

2020

Journal of Food Engineering

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Link to publication on Research at Birmingham portal General rightsUnless a licence is specified above, all rights (including copyright and moral rights) in this document are retained by the authors and/or the copyright holders. The express permission of the copyright holder must be obtained for any use of this material other than for purposes permitted by law.• Users may freely distribute the URL that is used to identify this publication.• Users may download and/or print one copy of the publication from the University of Birmingham research portal for the purpose of private study or non-commercial research.• User may use extracts from the document in line with the concept of 'fair dealing' under the Copyright, Designs and Patents Act 1988 (?) • Users may not further distribute the material nor use it for the purposes of commercial gain.Where a licence is displayed above, please note the terms and conditions of the licence govern your use of this document.When citing, please reference the published version. Take down policyWhile the University of Birmingham exercises care and attention in making items available there are rare occasions when an item has been uploaded in error or has been deemed to be commercially or otherwise sensitive.

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Section: Antioxidant Activitiessupporting

confidence: 64%

The use of natural antioxidants to combat lipid oxidation in O/W emulsions

Noon

Mills

Norton

2020

Journal of Food Engineering

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“…Ferric Reducing Antioxidant Power FRAP assay was carried out by the method given by Benzie & Strain, 1999 26 and Rahim et al, 2017 27 . The FRAP value of the crackers was calculated with the help of the graph obtained.…”

Section: Dpph Radical Scavenging Activity (Drsa)mentioning

confidence: 99%

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

Keerthana¹,

R²

2023

Biosci., Biotech. Res. Asia

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Crackers were formulated with pulse flours – Chickpea and Pea along with the incorporation of Anethum Graveolens L. microgreens to develop an end product that is rich in protein, fibre, and micronutrients, gluten-free and low in glycemic index. Microgreens are tiny greens that are often harvested in an immature state that are loaded with innumerable benefits thus, Anethum Graveolens L. was utilized as a part of the study. The main goal was to develop a gluten-free snack that was rich in micronutrients due to the lack of availability of such products in the market. The crackers were inflicted to different analyses that included – sensory analysis, physicochemical analysis, proximate analysis, antioxidant analysis (DPPH Radical Scavenging Activity-DRSA and Ferric Reducing Antioxidant Power- FRAP) , texture analysis, microbial analysis, and shelf-life analysis. Results exhibited that the crackers had a remarkable consumer acceptance, were nutrient-dense, had potential antioxidant activity, minimal microbial activity, and had an extended shelf-life. The crackers weighed 3.0±1.0g per unit and the average pH of the crackers was 6.09±0.34. They were rich in protein (28.4g), dietary fibre (3.99g) micronutrients, high in antioxidants (DRSA-21.4% and FRAP-575.71 µM Fe(II)/g), and had low fat (9.19g) content per 100g of the crackers. Thus, the Anethum graveolens L. microgreen incorporated pulse-based gluten-free crackers are an ideal snack with phenomenal potential.

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“…The absorbance of the blue color was measured and recorded at 593 nm using an infinite M200 microplate reader. The FRAP values of the PE extracts were calculated by comparing the absorbance values of the Fe 3＋ -TPTZ complex-containing samples with the absorbance values of ascorbic acid at different concentrations, and the results are expressed as milligrams of ascorbic acid per gram of extract (mg of ascorbic acid/g extract) 18,19) .…”

Section: Frap Assaymentioning

confidence: 99%

<i>Phyllanthus emblica</i> Extract-loaded Transfersomes for Hair Follicle Targeting: Phytoconstituents, Characterization, and Hair Growth Promotion

et al. 2022

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IntroductionAlopecia is considered one of the common causes of hair loss. The reasons for hair loss are complex and have been explained to be due to several reasons including hormonal problems, mechanical follicle damage, autoimmune conditions, and drugs. Hair loss may lead to lowered self-esteem and decreased confidence.Currently, products containing plant-based active ingredients are becoming increasingly popular. One of active plant-based treatment that has been researched for its anti-hair loss properties or hair growth promotion is Phyllanthus emblica Linn. (PE) , commonly known as Indian

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Antioxidant activity of alstonia Angustifolia ethanolic leaf extract

Cited by 8 publications

References 12 publications

The use of natural antioxidants to combat lipid oxidation in O/W emulsions

The use of natural antioxidants to combat lipid oxidation in O/W emulsions

Anethum Graveolens L. Microgreen Incorporated Pulse-Based Gluten-Free Crackers: A Potential Functional Snack

<i>Phyllanthus emblica</i> Extract-loaded Transfersomes for Hair Follicle Targeting: Phytoconstituents, Characterization, and Hair Growth Promotion

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