In vitro study of antioxidant activity of fruit

Bhatnagar, Archana; Dasgupta, Nabasree; De, B. K.

doi:10.1016/j.foodchem.2004.04.033

Cited by 351 publications

(177 citation statements)

References 48 publications

Supporting

Mentioning

160

Contrasting

Unclassified

Order By: Relevance

“…Microbial antioxidants are involved in termination of free radical reactions and reducing power (Yang et al, 2000). The DPPH test provides information about the reactivity of an antioxidant with a stable free radical (Banerjee et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

et al. 2015

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) have an important role in a great variety of fermented foods. In addition to their contribution to sensory characteristics, they enhance food preservation and can be used as probiotics. In this study, the antimicrobial and antioxidant activities of culture supernatants and cell free extracts of 16 LAB isolated from meat and dairy products were investigated. The bacterial were identified by 16S rRNA sequencing. GenBank BLAST analysis revealed that all the isolates belong to Enterococcus faecium species. Antimicrobial activity against the indicator microorganism (Listeria monocytogenes) was observed at 11 culture supernatants and 4 cell free extracts. The sensibility of culture supernatant was evaluated by proteinase K and trypsin and it was observed that activity of antimicrobial substance was completely lost after the treatment. All of the isolates showed antioxidant activity as determined by the Thiobarbituric Acid Reactive Substances (TBARS) method with both types of extracts. When the antioxidant capacity was investigated using ABTS •+ method (2,2 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH method (2,2-diphenyl-1-picrylhydrazyl) it was observed that only culture supernatants showed antioxidant capacity. These bacteria could particularly help to reduce or inhibit pathogenic microorganisms as well as oxidative spoilage in foods and feed.Keywords: antimicrobial activity, antioxidant, Enterococcus, lactic acid bacteria, molecular characterization.Atividade antimicrobiana e antioxidante de espécies de Enterococcus isoladas de carne e produtos lácteos ResumoAs bactérias ácido láticas (BAL) têm um papel importante em uma grande variedade de alimentos fermentados. Em adição à sua contribuição para as características sensoriais, estes microorganismos melhoram a conservação de alimentos e podem ser utilizados como probióticos. Neste estudo, as atividades antimicrobiana e antioxidante do sobrenadante e dos extratos livres de células de 16 isolados de LAB de carne e produtos lácteos foram investigadas. Os isolados foram identificados pelo sequenciamento da região 16S do rRNA. Após a comparação das sequências obtidas com aquelas disponíveis na base de dados GenBank, observou-e que todos os isolados foram pertencentes à espécie Enterococcus faecium. A atividade antimicrobiana contra o microrganismo indicador (Listeria monocytogenes) foi observada no sobrenadante das culturas em 11 isolados, e nos extratos livres de células por 4 isolados. A sensibilidade da cultura sobrenadante foi avaliada pela proteinase K e tripsina e observou-se que a atividade da substância antimicrobiana foi completamente perdida após o tratamento com as enzimas proteolíticas. Todos os isolados apresentaram atividade antioxidante, como determinado pelo método do ácido tiobarbitúrico de substâncias reativas (TBARS) com ambos os tipos de extratos. Quando a capacidade antioxidante foi investigada usando o método do ABTS (2,2 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) e o método de DPPH (2,2-di...

show abstract

Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Among jamun fruit extracts, seed extract showed IC 50 value of 0.40 mg ml −1 followed by skin and pulp extracts (0.41 and 1.06 mg ml −1 respectively). Banerjee et al (2005) found that skin extract of jamun fruit showed IC 50 value of 168 μg ml −1 . Skin extracts of jackfruit were found to be effective and showed IC 50 value of 0.43 mg ml −1 followed by seed and pulp extracts.…”

Section: Total Flavonoidsmentioning

confidence: 99%

Resveratrol content and antioxidant properties of underutilized fruits

2013

View full text Add to dashboard Cite

In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g −1 dry weight) followed by jamun seed (34.87 μg g −1 dry weight), jamun pulp (13.70 μg g −1 dry weight) and skin of jamun (11.19 μg g −1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g −1 dry weight) and highest antioxidant property (IC 50 value-0.40 mg ml −1 ). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

show abstract

“…118 A quantificação de compostos fenólicos é realizada por meio de uma variedade de métodos; todavia, o que utiliza o reagente de FolinCiocalteau (RFC) é o mais extensivamente empregado. [119][120][121][122] O RFC consiste de mistura dos ácidos fosfomolibídico e fosfotungstico, na qual o molibdênio se encontra no estado de oxidação (VI) (cor amarela no complexo Na 2 MoO 4 .2H 2 O); porém, em presença de certos agentes redutores, como os compostos fenólicos, formam-se os chamados complexos molibdênio-tungstênio azuis [(PMoW 11 O 4 ) 4-], nos quais a média do estado de oxidação dos metais está entre 5 (V) e 6 (VI) e cuja coloração permite a determinação da concentração das substâncias redutoras que, não necessariamente, precisam ter natureza fenólica. 113,123 A Figura 1 mostra a desprotonação dos compostos fenólicos (no exemplo, o padrão ácido gálico) em meio básico, gerando os ânions fenolatos.…”

Section: Método De Folin-ciocaulteauunclassified