Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule

Chen, Guilin; Fan, Minxia; Wu, Jian‐Lin; Li, Na; Chen, Guofang

doi:10.1016/j.foodchem.2018.11.040

Cited by 169 publications

(105 citation statements)

References 35 publications

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“…These properties are based on protein interaction (enzyme, factor transcription, and receptor transcription) [22]. The use of herbs with a high content of flavonoids has been used as part of traditional remedies to treat various diseases that improve the immune system, as shown by antioxidants, anti-inflammatory, anti-allergenic, and antithrombotic drugs ( Figure 5) [19,183,184]. There are some reports indicating the pro-oxidant activity of flavonoids [185].…”

Section: Human Health and Biological Propertiesmentioning

confidence: 99%

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

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Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.

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Section: Human Health and Biological Propertiesmentioning

confidence: 99%

Conventional and Emerging Extraction Processes of Flavonoids

et al. 2020

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“…The peak occurs due to the electronic transition from the electron which was stabilized by the cation of flavylium on the Oxygen atom (Ryu & Koh, 2018). On the other hand, a slight peak also appears at λ max 358 nm, and the intensity of this transition was quite low, so it can be ascertained that was the electronic transition between electrons around benzene B (Abdel-Aty et al, 2018;Chen et al, 2018). This result confirmed that anthocyanins from the plum peels may contain the same structural unit with cyanidin, peonidin, or malvidin (Ryu & Koh, 2018).…”

Section: The Extraction Process Of Plum Peelsmentioning

confidence: 99%

Evaluation of Antioxidant Activity On Plum Fruit (Prunus domestica L.) Skin Extract Applied For Natural Acid-Base Indicator

Akbar

2019

EKW

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Plum peel was extracted through the maceration method with 100 mL ethanol. This process obtained 5% (50 µg/µL) skin extract. The UV-Vis spectrum of the extract displayed the major absorption peak at λmax = 526 nm in acid media, this assigned by the electronic transition from flavylium which as characteristic of anthocyanin compounds. The of anthocyanins stability on temperature effect showed the absorbance decreases with the heating time, while the level of pigment color loss, or the percentage of color loss, gradually increases. The pigment was maintained at 100oC for 100 min with the loss rate reaches 58.5%. Therefore, The loss of anthocyanin color in the plum peel is relatively stable at lower temperatures. Then, The plum peels extract shown the red color at pH 1-3, almost colorless at pH 4-7, and violet color at pH 12. Finally, plum peels extract was potentially used as the acid-base indicator.

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“…On the other hand, a slight peak appeared also at λmax = 530 nm and 531, where the values of the transition intensities were 0.317 a.u and 0.738 a.u. The intensity of the transition was quite low, so it can be ascertained that it is an electronic transition between electrons around the B ring of benzene (Abdel-Aty et al, 2018;Chen et al, 2018). HCl is a type of strong acid characterized by pH ranging between 1 and 3 while C6H8O7 is a weaker with pH ranging between 5, 8 and 10.…”

Section: Study Of Acid Variationsmentioning

confidence: 99%

The UV-Vis Study On Anthocyanin Pigments Activities Extracted From Gayo Arabika Coffee Husks

Hasby

Nurhafidhah

Akbar

2019

EKW

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The anthocyanin activity of Gayo Arabica coffee husk in variations in acid solution, temperature, and pH has been assessed through UV-Vis studies. It is important to optimize these factors to increase the long-term stability of anthocyanins for use in various fields. Gayo Arabica coffee husks was extracted through maceration method with methanol. This process obtained a coffee husks extract of 1.176 mg/μL. The UV-Vis spectrum of the extract displayed the major absorption peak at λmax= 529 nm in hydrochloric acid (HCl), this assigned by the electronic transition from flavylium as the particular characteristic of anthocyanin compounds. The anthocyanin from the extract was stable at temperatures of 35oC and 50oC, to have a major absorption peak at λmax= 529 nm. Therefore, it could probably be said that the lower the temperature, the higher the absorbance value of anthocyanin. Then, husks extract was getting red at pH 1 and 3; almost colorless at pH 5, 8 and 10; and yellow at pH 12. The more acidic conditions causes more anthocyanin pigments to be observed in the form of flavylium or oxonium cations color. Finally, Gayo Arabica coffee husks extract can absorb both ultraviolet (UV) and visible light (visible).

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Antioxidant and anti-inflammatory properties of flavonoids from lotus plumule

Cited by 169 publications

References 35 publications

Conventional and Emerging Extraction Processes of Flavonoids

Conventional and Emerging Extraction Processes of Flavonoids

Evaluation of Antioxidant Activity On Plum Fruit (Prunus domestica L.) Skin Extract Applied For Natural Acid-Base Indicator

The UV-Vis Study On Anthocyanin Pigments Activities Extracted From Gayo Arabika Coffee Husks

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