Antioxidant activity of fresh and dry herbs of some Lamiaceae species

Capecka, E.; Mareczek, A.; Leja, M.

doi:10.1016/j.foodchem.2004.09.020

Cited by 334 publications

(221 citation statements)

References 19 publications

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“…Sulaiman et al (2011) reported total flavonoids values of 930 mg/100 g and 2170 mg/100 g when using 70% ethanol and 70% acetone as extracting solvents, respectively. Moreover, intrinsic and extrinsic factors, such as genetic variety, stage of maturation, type of cultivar, weather and culture conditions, and harvesting and post-harvesting conditions along with other variables can contribute to the variability in quantities of extracted phytochemicals (Capecka et al, 2005).…”

Section: Resultsmentioning

confidence: 99%

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Andrade¹,

Maciel²,

Santos³

et al. 2015

Food Sci. Technol (Campinas)

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The goal of this study was to determine the chemical composition of cashew apples agro-industrial residue and optimize the process of polyphenols extraction in this residue. The extraction process conditions were defined using a 2 4-1 fractional factorial experimental design using acetone and methanol as solvents. The independent variables were: time (30 to 90 min), temperature (30 to 50 °C), solvent concentrations (50% to 90%), agitation speed (100 to 300 rpm); the dependent variables were: total phenolic content and DPPH scavenging capacity. The optimized process was carried out by applying the Central Composite Rotational Design (CCRD) considering the results obtained with the 2 4-1 fractional factorial experimental design. The residue presented bioactive compounds in its composition, with emphasis on the content of total phenolic compounds (1975.64 mg/ 100 g). The extraction process was not affected by methanol; however, acetone affected the amounts of extracted phytochemicals. Extracts with high levels of polyphenols and strong DPPH scavenging capacity (> 80%) were obtained using 55% acetone, 30 minutes, 30 °C, and 150 rpm. The results showed that cashew apple residue is a potential natural source of bioactive compounds with strong antioxidant capacity. These compounds could be used partially or totally to replace synthetic antioxidants.Keywords: polyphenols; cashew apple residue; antioxidant capacity; factorial experimental design.Practical Application: The factorial design methodology combined with surface response analysis allows the optimization of the process for efficient extraction of phenolic compounds from agro industrial residue cashew.

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Section: Resultsmentioning

confidence: 99%

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Andrade¹,

Maciel²,

Santos³

et al. 2015

Food Sci. Technol (Campinas)

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“…In food industry, it is used to add fl avour to diff erent food and beverage products, and it is also popular in the perfume and cosmetic industry (16)(17)(18)(19). Antioxidant and antimicrobial poten tials of fresh and dry Melissa offi cinalis L. leaves, extracts and essential oil have been demonstrated in pre vious studies (20)(21)(22). Therefore, the use of lemon balm for kombucha fermentation can yield a beverage with improved functional characteristics compared to the traditional kombucha prepared from black tea.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Velićanski

Cvetković

Markov

et al. 2014

Food. Technol. Biotechnol.

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SummaryKombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

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“…and capsicum oleoresin (Capsicum annum) besides their antiseptic (Pasqua di et al, 2006), digestion stimulant (Janz et al, 2007) and anti-inflammatory (Srinivasan, 2005) effects also exhibit antioxidant characteristics (Kogure et al, 2002;Singh et al, 2007;Srihari et al, 2008). To maximize their potential, the synergistic (cumulative) effect of these plant constituents should be determined (Capecka et al, 2005). This has already been done for their antimicrobial proprieties (Manzanilla et al, 2004;Castillo et al, 2006), but not yet for their in vivo antioxidant and anti-genotoxic effect.…”

Section: Introductionmentioning

confidence: 99%

The effect of vitamin E and plant extract mixture composed of carvacrol, cinnamaldehyde and capsaicin on oxidative stress induced by high PUFA load in young pigs

Frankič

Levart

Salobir

2010

Animal

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The objective of our study was to determine the antioxidative potential of a plant extract (PE) mixture composed of carvacrol, capsicum oleoresin and cinnamaldehyde against high n-3 polyunsaturated fatty acid (PUFA)-induced oxidative stress in young pigs. Thirty-two weaned castrated male crossbred pigs (BW 10.9 kg; n 5 32) were randomly assigned to four dietary treatments (n 5 8). The negative control diet (Cont) contained 17.2% energy from fat. Oxidative stress was induced in three of the four experimental groups with the inclusion of n-3 PUFA rich linseed oil. Linseed oil substituted wheat starch in the diet to elevate the amount of energy from fat to 34.1%. One of these diets served as a positive control (Oil), one was additionally supplemented with 271.2 mg/kg of PE mixture and one with 90.4 mg/kg a-tocopheryl acetate (Vit E). After 14 days of treatment, blood and urine were collected for the determination of lipid peroxidation and DNA damage. Lipid peroxidation was studied by plasma malondialdehyde (MDA) concentrations, 24 h urinary MDA and F 2 -isoprostane (iPF 2a -VI) excretion, total antioxidant status of plasma and glutathione peroxidase assays. Lymphocyte DNA fragmentation and 24 h urinary 8-hydroxy-2 0 -deoxyguanosine excretion were measured to determine DNA damage. Consumption of n-3 PUFA rich linseed oil increased the amount of MDA in plasma and urine, and induced DNA damage in lymphocytes, but did not elevate the amount of iPF 2a -VI excreted in the urine. The supplementation with PE and with Vit E did not reduce MDA levels in plasma and urine, but it decreased the percentage of DNA damage in lymphocytes ( P , 0.001). The PE reduced the urinary iPF 2a -VI excretion in comparison to the Cont diet. The results show that PE and Vit E supplemented to pigs in concentrations of 271.2 mg/kg and 90.4 mg/kg, respectively, can effectively protect pig's blood lymphocytes against oxidative DNA damage, thus suggesting their potentially beneficial effects on the immune system under dietary-induced oxidative stress.

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Antioxidant activity of fresh and dry herbs of some Lamiaceae species

Cited by 334 publications

References 19 publications

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Optimization of the extraction process of polyphenols from cashew apple agro-industrial residues

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

The effect of vitamin E and plant extract mixture composed of carvacrol, cinnamaldehyde and capsaicin on oxidative stress induced by high PUFA load in young pigs

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