Antioxidative effects of Brassica juncea and Moringa oliefera prepared by different processing methods

Subudhi, Bharat Bhusan; Bhoi, Aditya

doi:10.1007/s13197-011-0542-6

Cited by 14 publications

(11 citation statements)

References 23 publications

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“…These data support the statement of Jaiswal and Abu-Ghannam [14] , who reported that the DPPH and FRAP scavenging capacities of York cabbage decreased at different MW powers applied. Subudhi and Bhoi [22] determined that microwave cooking reduced the DPPH and FRAP scavenging capacities of brown mustard (Brassica juncea). Contrary to it, Igual et al [58] noted a significant increase of antioxidant capacity in MW-dried apricot and suggested that the reason of increased antioxidant capacity could be due to the sampling type.…”

Section: Resultsmentioning

confidence: 99%

“…Quality loss involves both of taste changes and nutrients degradation. [14,15] Many research studies have been devoted to assess the way that MW processing affects the nutrient properties of vegetables such as ready to eat vegetables [16] , broccoli [17] , green beans, broccoli, and asparagus [18] , peas, carrot, spinach, cabbage, cauliflower, and turnips [19] , potato, carrot, onion, broccoli, and white cabbage [20] , Galega kale [21] , brown mustard [22] , and York cabbage. [14] The results on the effects of MW processing on the various nutrients of vegetables reported by various authors and they differ from each other.…”

Section: Introductionmentioning

confidence: 99%

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Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing

Nakilcioğlu-Taş

Ötleş

2017

International Journal of Food Properties

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In this study, the effects of microwave (MW) processing of Brussels sprouts on various bioactive compounds, moisture content, and antioxidant capacity were studied. Brussels sprouts was processed at three different MW output powers (460, 600, and 700 W), and then kinetic study for the degradation of the total chlorophyll, vitamin C, total polyphenols, total flavonoids, antioxidant capacity, and two phenolic acids (sinapic and ferulic acid) was conducted. According to the results, MW processing caused significant reductions in analyzed bioactive compounds, moisture content, and antioxidant capacity. It was found that HPLC analysis results confirmed the result of the spectroscopic analysis. Zero-order and first-order kinetic models were fitted to experimental data. The first-order kinetic model was selected as the best according to R 2 , RMSE, and χ 2. The degradation rate constant (k) for all analyzed properties increased as the MW output power increased from 460 to 700 W, and it could be concluded that the MW output power in which bioactive compounds, moisture content, and antioxidant capacity of Brussels sprouts were best preserved was 460 W.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing

Nakilcioğlu-Taş

Ötleş

2017

International Journal of Food Properties

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“…Available evidence indicates that the compounds present in food supplements and medicinal plants including food fibers, vitamins, flavonoids, sterols, and other antioxidant compounds can contribute to analgesia through acting on central or peripheral nervous tissue (ZARGARI, 1997). Hydroethanolic R. communis seed extract is rich in flavonoid compounds such as quercetin, catechin, kaempferol, sinapic acid, and apigenin (SUBUDHI & BHOI, 2011). Catechin in R. communis causes suppression of inflammation through acting on and being involved in inflammatory mechanisms, exerting anti-inflammatory effects, and inhibiting the enzymes involved in this pathway such as lipoxygenase and cyclooxygenase (YESI et al 2004).…”

Section: Discussionmentioning

confidence: 99%

Antinociceptive activity of Ricinus communis seed’s hydroethanolic extract on male Balb/C mice

et al. 2018

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Pain is a normal protective response to tissue injury caused by physical trauma, noxious chemicals and microbiological agents. Use of chemical drugs and medicinal plants is a conventional method to manage pain; however, their side effects have caused increased tendency to the use of herbal medicines among patients. This study was conducted to investigate antinociceptive action of Ricinus communis seed's extract (RCE) in male Balb/C mice. In this experimental study, 72 male mice weighing 25-35gr were used. Animals were randomly divided into six groups of 12 mice each, including: Control group, three groups separately treated respectively with 100, 200, and 400mg/kg hydroethanolic R. communis seed extract, morphine (1mg/kg)-treated group, and naloxone (0.1mg/kg) + R. communis seed extract (200mg/ kg)-treated group. All animals received extract and drugs intraperitoneally. To evaluate the analgesic effect of the extract, writhing and tail flick tests were used. The 200 and 400mg/kg of the extract significantly increased pain threshold compared to the control group in writhing and tail flick tests (P<0.01). Moreover, 400mg/kg of the extract showed a stronger antinociceptive effect especially in writhing test compared to the control and other treated groups (P<0.001). Analgesic effects of hydroethanolic R. communis seed extract observed in the tail flick and writhing tests are probably related to activation of opioid system. Results may suggest that this plant extract might be beneficial in relieving human pain. RESUMO:A dor é um sentido com efeitos essencialmente protetores. Ouso de drogas químicas e plantas medicinais é um método convencional para gerenciar a dor, no entanto, seus efeitos colaterais têm causado uma maior tendência para o uso de ervas medicamentosas entre os pacientes. Este estudo nos levou a investigar as ações antinociceptivas do extrato de sementes de Ricinus communis (RCE) em camundongos machos. Neste estudo experimental, foram utilizados 72 camundongos machos com peso de 25±30gr. Os animais foram divididos aleatoriamente em seis grupos de 12 cada: grupo controle, três grupos tratados separadamente com 100, 200 e 400mg/kg de extrato de sementes de R. communis hidroetanolico, grupo tratado com morfina (1mg/kg) e naloxona (0,1mg/kg) + R. Grupo tratado com extrato de semente de communis (200mg/kg). Para avaliar o efeito analgésico do extrato, utilizaram-se testes de contorção e cauda. Os dados foram analisados pela ANOVA e pelo teste de Tukey. P<0,05 foi considerado estatisticamente significante. Dose de 200 e 400mg/kg de extrato aumentou significativamente o limite de dor em comparação com o grupo controle em testes de retorção e cauda (P<0,01). Além disso, 400mg/ kg de extracto apresentaram efeito antinoceptivo mais forte especialmente no teste de contorção em comparação com o controle e outros grupos tratados (P <0,001). Os efeitos analgésicos do extrato de semente de R. communanolanol foram observados no teste da cauda e nos testes de contorção. Este efeito provavelmente está relacionado à ativa...

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“…[67] Boiling notably increased total polyphenol and flavonoid contents in water spinach, drumstick leaves, and Chinese mustard. [6,71,72] Accordingly, a slight increase of β-carotene after boiling was found in basil, coriander leaves, sweet potato leaves, and pak choi. [78] Similar to blanching, the increase of phytochemical compounds is likely an artifact due to the softening of the vegetable matrix due to heat, which subsequently increases extractability.…”

Section: °Cmentioning

confidence: 98%

Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

Putriani

Perdana

Meiliana

et al. 2020

Food Reviews International

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Green leafy vegetables are widely cultivated and consumed in South East Asia. These vegetables are rich in phytochemicals, which have been associated to particular health benefits. Preparation/processing, particularly those involving heat, prior to consumption can change the level of phytochemicals in the vegetables following various mechanisms, including thermal breakdown, oxidation, leaching, and matrix degradation. Appropriate processing should minimize degradation of phytochemicals so that the optimum intake toward health promotion be achieved. Better understanding of how processing influence the retention of phytochemical compounds is therefore crucial to provide guidelines on the processing of green leafy vegetables while maximizing their nutritional values.

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Antioxidative effects of Brassica juncea and Moringa oliefera prepared by different processing methods

Cited by 14 publications

References 23 publications

Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing

Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing

Antinociceptive activity of Ricinus communis seed’s hydroethanolic extract on male Balb/C mice

Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

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