Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents

Seon, Ho Young; Sun, Sangouk; Yim, Soon‐Ho

doi:10.1590/fst.21720

Cited by 10 publications

(9 citation statements)

References 26 publications

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“…Free radicals, are oxidized to produce ROS (Reactive Oxygen Species) and RNS (Reactive Nitrogen Species) that cause DNA denaturation, lipid peroxidation, protein inactivation, and other cell dysfunction. It causes cancer, diabetes, cardiovascular, atherosclerosis, aging, inflammation, carcinogenesis, and atherosclerosis and Parkinson's disease (Byun et al, 2021;Seon et al, 2021). The antioxidant activity related to flavonoids such as quercetin, flavones, isoflavones, flavonones, anthocyanins, catechins and isocatechins, and the phenolics may participate together with the flavonoids in determining the antioxidant activities (Gregório et al, 2021).…”

Section: Antioxidant Activity Response Analysismentioning

confidence: 99%

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

et al. 2022

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Aloe vera rind contains antioxidant active components that can be used as raw materials for making herbal teas. The purpose of this study was to obtain the optimal formula for making herbal tea drinks made from aloe vera rind with a mixture of mint leaves and cinnamon by using the Expert Design 12 program with the D-optimal Mixture method. The formulations studied were obtained from the upper and lower limits of each raw material, so 16 formulas were obtained. Each quality formula was tested chemically and physically (lightness, antioxidant activity) and organoleptic (taste, color, odor, and overall), then the optimization stage was carried out to obtain the most optimal formula by determining the desired response value criteria. The optimal formula of herbal tea that has been selected by the Design Expert program with the Mixture D-optimal method with component proportions of 65,79% aloe vera rind, 30% mint leaf, and 4,21% cinnamon, has a desirability value of 0.604. Herbal tea has a green color, with a strong odor and a non-bitter taste.

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Section: Antioxidant Activity Response Analysismentioning

confidence: 99%

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

et al. 2022

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“…Total phenolic content was determined by the Folin-Ciocalteu colorimetric method (Seon et al, 2021). After 50 μL of metabolites and 50 μL of Folin reagent (0.25 mol/L) were shaken for 3 min, 1 mL of 0.7 mol/L Na 2 CO 3 was added to react for 1 h. 200 μL of the reaction solution was taken out and the absorbance was measured at 750 nm.…”

Section: Total Phenol Determinationmentioning

confidence: 99%

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

DONG

et al. 2023

Food Sci. Technol

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Presently in order to excavate suitability of resources of lactic acid bacteria for fermentation of mandarin fish, a strain of lactic acid bacteria (LAB), which was cultivated from stinky mandarin fish via using traditional MRS medium (CMC 1-8), was firstly isolated and purified. Subsequently, it was discovered that the as-harvested LAB was recognized as Lactobacillus sakei subsp. sakei with assistance of technology of phenotypic identifying and 16S rRNA sequencing. Concurrently, relevant characteristics in aspects of growth curve, acid production capacity, temperature and salt tolerance of Lactobacillus sakei subsp. sakei were plainly investigated. Furthermore, the preliminary research on protease properties and biological properties was revealed. The results unfolded that the strain could grow and produce acid normally at 37 °C, and deliver a strong tolerance even under 3% NaCl at 12 °C, which could be significant sufficiently to satisfy the low-temperature and salty fermentation of mandarin fish. The best compatible temperature and pH value for protease production were at 70 °C and 9.0, respectively. Resultantly, the main metabolites, containing polyphenols, flavonoids and soluble polypeptides, performed a remarkable effect on scavenging abilities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazine (DPPH) free radical and ferricyanide reducing ability, of which the IC 50 were 1.05, 6.87, and 4.62 mg/mL, respectively. And, the metabolites displayed partial inhibitory effects on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus subtilis. Therefore, CMC 1-8 can potentially serve as a functional microorganism to directionally ferment mandarin fish.

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“…Flavonoids function to improve blood circulation throughout the body and prevent blockages in blood vessels, reduce cholesterol content and reduce fat accumulation in blood vessel walls, reduce the risk of coronary heart disease, contain anti-inflammatory (anti-inflammatory), function as antioxidants, help reduce pain if bleeding or swelling occurs Janicsák et al (1999). The research results of Ho-Young Seon et al (2021), showed a high significance that there was a correlation between the content of flavonoids and polyphenols with free radical and antioxidant activity.…”

Section: Flavonoidsmentioning

confidence: 99%

Secondary metabolites in sorghum and its characteristics

Setyorini

Antarlina

2022

Food Sci. Technol

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Humans can use specific secondary metabolites as antioxidants or medicinal raw materials. Each plant has different secondary metabolites and a unique structure. Similarly, secondary metabolites were found in sorghum (Sorghum bicolor L. Moench). This paper aims to describe the types, characteristics, and benefits of secondary metabolites found in sorghum plants. The results of phytochemical screening showed that sorghum contains several secondary metabolites, namely alkaloids, flavonoids, tannins, polyphenols, saponins, steroids, and terpenoids. Epidemiological studies show that consuming plants rich in polyphenolic compounds reduces the rate of heart disease, cancer, gastrointestinal tract, neurological disease, liver disease, atherosclerosis, and obesity. Flavonoids are one of the phenol groups. Phenolic compounds have potential antioxidant activity and some of them be more effective than vitamins C, E, and carotenoids. Antioxidants are believed to have a role in reducing oxidative stress which plays a role in the development of chronic degenerative diseases including heart disease, cancer, and premature aging. Alkaloids are a group of compounds containing aromatic nitrogen. Alkaloids in the health sector are used as anti-tumor, antipyretic (fever-reducing), anti-pain (analgesic), stimulating the nervous system, raising and lowering blood pressure, and fighting microbial infections.

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Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents

Cited by 10 publications

References 26 publications

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Secondary metabolites in sorghum and its characteristics

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