Characterization of Indian beers: chemical composition and antioxidant potential

Pai, Tapasya V.; Sawant, Siddhi; Ghatak, Arindam; Chaturvedi, Palak; Gupte, Arpita; Desai, Neetin

doi:10.1007/s13197-013-1152-2

Cited by 69 publications

(67 citation statements)

References 35 publications

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“…The TFC of beer was determined using aluminium chloride (AlCl 3 ) solution in methanol as described by Pai et al [37]. Briefly, 1.5 mL AlCl 3 solution (2%) was added to 1.5 mL dealcoholized beer.…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 mol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.

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Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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“…40 Furthermore, flavonoids are responsible for the radical scavenging effects of most medicinal plants through scavenging or chelating process in-vivo as well as in-vitro. 41 In Europe, chicory is being eaten as leafy vegetables for centuries as it contains important secondary metabolites (phenols, flavonoids, polyamines etc.). 17 In our study the quantitative estimation of total phenols and flavonoid content indicates that the methanolic leaf extract possesses the highest concentration of TPC and TFC.…”

Section: Estimation Of Total Phenol Content (Tpc) and Total Flavonoidmentioning

confidence: 99%

Chemo-profiling, Antioxidant Potential and Ionomic Analysis of Cichorium intybus L.

Malik¹,

Pirzadah²,

Tahir³

et al. 2017

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Background:Cichorium intybus commonly called as chicory or coffee weed was traditionally used for the treatment of various ailments associated with liver, kidney and heart. The aim of the present study was phytochemical screening, in-vitro evaluation of antioxidant potential, element analysis of wild and cultivated chicory and GC-MS analysis of methanolic leaf extract of wild chicory grown in Kashmir Himalaya. Method: To achieve this goal, the qualitative and quantitative analysis was done to determine the antioxidant potential. Element analysis was done using AAS and metabolite fingerprinting was done using GC-MS to ascertain the presence of active phytoconstituents in chicory leaves. Results: The qualitative screening of leaf extracts from wild and cultivated chicory indicates the presence of important bioactive constituents. The leaf extract of wild chicory constituted the higher amount of total phenol and flavonoid contents and also showed strong radical scavenging activities of DPPH, SOD and hydrogen peroxide radical as indicated by lower values of IC 50 compared to cultivated chicory. Furthermore, both extracts of wild chicory showed the highest total antioxidant potential for the reduction of Fe 3+ to Fe 2+ when compared with cultivated chicory. The results from the elemental analysis shows that leaf extract of wild chicory exhibits higher concentration of elements as compared to cultivated one, thus can be used as a potential bio-fortified crop. The GC-MS analysis determines the presence of 78 different compounds in the methanolic leaf extract of wild chicory. The major phytochemical constituents were phytol (7.96%) and stigmat-5-en-3-ol (6.45%). Conclusion: The findings of the present study suggested the therapeutic potential of chicory leaves; particularly wild chicory proves to be a potent source of natural antioxidant against free radical associated damages. Metabolite profiling study revealed important metabolites having potent pharmacological actions.

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“…The sample was reacted with 2% aluminium chloride and the absorbance was recorded at 368 nm [21].The flavonoid content of each sample was determined from the standard curve of Rutin. The total flavonoid content was expressed as milligrams of Rutin Equivalent per gram of sample (mg RE/g).…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

“…Scavenging of stable DPPH radical renders it colourless, which can be detected at 517 nm. The samples were reacted with DPPH solution prepared in methanol [21]. The absorbance of the DPPH radical was recorded at 517 nm and the radical scavenging activity of the samples were calculated by the given formula:…”

Section: Dpph Radical Scavenging Activity Assaymentioning

confidence: 99%

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A Comparative Study of Antioxidant Activity, Total Phenolic and Flavonoid Contents in Different Parts of Helicteres isora L.

Jain¹

2014

AJLS

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Abstract:Helicteres isora L., commonly known as Indian Screw Tree is a highly valued medicinal plant in South-East Asia.The various phytochemicals like phenols, flavonoids and other antioxidants that impart the medicinal properties in this plant, vary in their composition and concentration in different plant parts. In the present research, the total phenolic content, total flavonoids content and free radical scavenging activity (FRAP and DPPH assay) in fresh and dry sample extracts of leaf, bark, fruit and root of H. isora L., prepared in four different solvents (distilled water, ethanol, methanol and acetone) were studied, and their results compared using Pearson's Correlation. The plant extracts were also subjected to RP-HPLC for detection and quantitation of naturally occurring phenolic compounds using six phenolic standards (Gallic acid, Vanillin, Catechol, Ferrulic acid, p-coumaric acid and Caffeic acid). The highest total phenolic content (7.22 mg/g GAE) and FRAP value (64.98 mg/g TE) were observed in aqueous dry root extract. The acetone extract of fresh leaf (57.08 mg/g of RE) was found richest in total flavonoids, while the methanolic extract of fresh fruit uniquely exhibited strong free radical scavenging activity as evidenced by the low IC50 value (34.37 mg/ml) in DPPH assay. The RP-HPLC analysis revealed that Catechol and Gallic acid were most abundantly found phenolic compounds in extracts of H. isora L. The total phenolic content showed strong positive correlation with free radical scavenging activity (FRAP and DPPH assays) in both fresh and dry plant parts, suggesting that phenols are the main compounds responsible for the antioxidant activity. The root of H. isora L. was found rich in phenolics and antioxidant capacity indicating its strong potential for medicinal use, followed by fruit, leaf and bark.

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Characterization of Indian beers: chemical composition and antioxidant potential

Cited by 69 publications

References 35 publications

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Chemo-profiling, Antioxidant Potential and Ionomic Analysis of Cichorium intybus L.

A Comparative Study of Antioxidant Activity, Total Phenolic and Flavonoid Contents in Different Parts of Helicteres isora L.

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