Assessment of antioxidant capacity of sedum (Sedum sarmentosum) as a valuable natural antioxidant source

Mo, Eun Kyoung; Kim, Seung Mi; Yang, Sung Hoon; Oh, Chang Jin; Sung, Chang‐Keun

doi:10.1007/s10068-011-0144-0

Cited by 11 publications

(9 citation statements)

References 25 publications

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“…The present study used benzene as the preferred solvent as it gave complete dissolution of both the oils and resulted in a clear DPPH spectrum. The resulting optimized assay established the superiority of the method over the conventional spectrophotometric methods where interference from substances that exhibit UV absorption at the same wavelength as the test materials often gave false positive results [20]. Thus accurate evaluation of antioxidant activity is possible through the use of EPR spectroscopy.…”

Section: Resultsmentioning

confidence: 96%

Application of EPR Spectroscopy and DSC for Oxidative Stability Studies of Nigella sativa and Lepidium sativum Seed Oil

Naik

Meda

Lele

2014

J Americ Oil Chem Soc

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Food products incorporating oil rich in polyunsaturated fatty acids are known to become easily rancid. In order to delay the process of oxidation there is a need to develop analytical methods that accurately estimate the antioxidant potential of the oil and predict its oxidative stability. Thus, the present work investigated Lepidium sativum and Nigella sativa seed oil as a source of natural antioxidants. Further, the effect of blending the two oils on the oxidative stability of the unsaturated L. sativum oil was also studied. Electro-paramagnetic resonance (EPR) spectroscopy showed 100 % 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical quenching by both the oils at a concentration of 5 % w/v oil in benzene thereby establishing the anti-oxidant potential of both the oils. Differential scanning calorimetry (DSC) studies showed addition of N. sativa oil to L. sativum oil enhanced its oxidation onset temperature, a relevant indicator of oil stability, thereby making N. sativa a source of natural antioxidants. Consequently, the DSC and EPR spectroscopy techniques so developed can find application in shelf life studies of oil.

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Section: Resultsmentioning

confidence: 96%

Application of EPR Spectroscopy and DSC for Oxidative Stability Studies of Nigella sativa and Lepidium sativum Seed Oil

Naik

Meda

Lele

2014

J Americ Oil Chem Soc

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“…To prolong the shelf life of food products and hinder lipid oxidation, synthetic antioxidants are currently used as food preservatives (Mo et al . ). However, the use of these compounds is questionable because of their suspected carcinogenic effects, and consumers are demanding the replacement of synthetic additives with antioxidants from natural sources (Kosar et al .…”

Section: Introductionmentioning

confidence: 97%

“…Numerous studies have been published on AChE inhibitors and their possible preventive and therapeutic effects in neurodegenerative diseases (Ş enol et al 2010;Ryu shown to scavenge free radicals such as hydroxyl and superoxide anions (Kähkönen et al 1999;Yoo et al 2008). To prolong the shelf life of food products and hinder lipid oxidation, synthetic antioxidants are currently used as food preservatives (Mo et al 2011). However, the use of these compounds is questionable because of their suspected carcinogenic effects, and consumers are demanding the replacement of synthetic additives with antioxidants from natural sources (Kosar et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant, Radical-Scavenging and Acetylcholinesterase Inhibitory Activities of Various Culinary Herbs Cultivated in Southern Turkey

Danış

Yüce‐Dursun

Çimen

et al. 2014

Journal of Food Biochemistry

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The purpose of this study was to determine the antioxidant, radical‐scavenging, and acetylcholinesterase inhibitory capabilities of water and methanol extracts of Rhus coriaria L., Ocimum basilicum L., Rosmarinus officinalis L., Salvia officinalis L. and Thymbra spicata L., which are grown in the Hatay province of Turkey. Total antioxidant activities were evaluated using 2,2‐diphenyl‐1‐picrylhydrazyl (22–782.6 μg/mL EC50),·OH scavenging (3.93–33.43 μg/mL EC50), ferric (0.143–3.083 mmol trolox equivalent (TE)/g), and cupric‐reducing antioxidant power (0.143–3.083 mmol TE/g) assays. The phenolic composition of the methanolic extract of R. coriaria leaves was also investigated, and the active compound was identified as 4‐O‐methylgallic acid. The highest IC50 value of acetylcholinesterase inhibitory activity (1.17 ± 0.04 mg/mL) was observed in R. coriaria leaves. Principal component analysis showed that R. coriaria leaves possessed greater antioxidant and anti‐acetylcholinesterase potential as compared with the other evaluated plants. Practical Applications Antioxidants are widely used in the food industry to prevent the formation of toxic oxidation products and prolong shelf life. Because of increasing concern among consumers about the use of synthetic antioxidants, there has been a great interest in the identification and use of natural antioxidants. The present study reveals that Rhus coriaria leaves, which are not commonly used in Mediterranean cuisine, are a promising source of natural antioxidants and could be considered as a potential source of anti‐acetylcholinesterase agents and food preservatives. Both the antioxidant and anti‐acetylcholinesterase effects of R. coriaria leaves may be beneficial in the treatment of Alzheimer's disease.

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“…Recently, sedum extracts have been reported to be comparable to butylated hydroxytoluene (BHT) in antioxidant capacity ( 11 – 13 ). Therefore, this feasible study was performed to improve the nutraceutical value of traditional Korean rice cakes ( sulgitteok ) with the addition of Dolnamul .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

Kim¹,

Lee²,

Yang³

et al. 2012

JFN

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This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP compared to the control. In a sensory evaluation, a positive correlation was detected between overall acceptability and taste (R2=0.99, p<0.01), and color (R2=0.72, p<0.05). Total polyphenol contents of the SP-treated groups were significantly elevated, accompanied by an increase in radical scavenging ability estimated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Replacing 10% of the rice powder with SP efficiently improved the antioxidant and nutritional values of sulgitteok as well as its the sensory quality.

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Assessment of antioxidant capacity of sedum (Sedum sarmentosum) as a valuable natural antioxidant source

Cited by 11 publications

References 25 publications

Application of EPR Spectroscopy and DSC for Oxidative Stability Studies of Nigella sativa and Lepidium sativum Seed Oil

Application of EPR Spectroscopy and DSC for Oxidative Stability Studies of Nigella sativa and Lepidium sativum Seed Oil

Evaluation of Antioxidant, Radical-Scavenging and Acetylcholinesterase Inhibitory Activities of Various Culinary Herbs Cultivated in Southern Turkey

Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

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