Influence of postharvest processing and storage conditions on key antioxidants in pūhā (<i>S</i>
                  <i>onchus oleraceus</i> L.)

Ou, Zong-Quan; Schmierer, David M.; Strachan, Clare J.; Rades, Thomas; McDowell, Arlene

doi:10.1111/jphp.12220

Cited by 2 publications

(2 citation statements)

References 32 publications

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“…The measurement of antioxidant activity is an important part of screening plant extracts that have the potential to be developed into supplements. Previously, we reported high antioxidant activity of S. oleraceus leaf extracts determined by the DPPH free radical assay [30,35]. However, a high antioxidant activity as measured by in vitro chemical assays does not necessarily correlate to relevant in vivo activity because of the limited predictability in complex biological systems.…”

Section: Resultsmentioning

confidence: 99%

Anti-Ageing Effects of Sonchus oleraceus L. (pūhā) Leaf Extracts on H2O2-Induced Cell Senescence

Rades

McDowell

2015

Molecules

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Antioxidants protect against damage from free radicals and are believed to slow the ageing process. Previously, we have reported the high antioxidant activity of 70% methanolic Sonchus oleraceus L. (Asteraceae) leaf extracts. We hypothesize that S. oleraceus extracts protect cells against H2O2-induced senescence by mediating oxidative stress. Premature senescence of young WI-38 cells was induced by application of H2O2. Cells were treated with S. oleraceus extracts before or after H2O2 stress. The senescenceassociated β-galactosidase (SA-β-gal) activity was used to indicate cell senescence. S. oleraceus extracts showed higher cellular antioxidant activity than chlorogenic acid in WI-38 cells. S. oleraceus extracts suppressed H2O2 stress-induced premature senescence in a concentration-dependent manner. At 5 and 20 mg/mL, S. oleraceus extracts showed better or equivalent effects of reducing stress-induced premature senescence than the corresponding ascorbic acid treatments. These findings indicate the potential of S. oleraceus extracts to be formulated as an anti-ageing agent.

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Section: Resultsmentioning

confidence: 99%

Anti-Ageing Effects of Sonchus oleraceus L. (pūhā) Leaf Extracts on H2O2-Induced Cell Senescence

Rades

McDowell

2015

Molecules

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“…2d); chicoric acid is the most heat labile of the three, and would likely have hydrolysed to yield caftaric and caffeic acids. 15,16 In other crops, boiling has been reported to cause the decline 17 or an increase 18,19 in levels of the available phenolic compounds. Decreased levels of phenolics are often attributed to polymerisation or decomposition of aromatic rings, 20 or else to their removal in the water used for boiling.…”

Section: Discussionmentioning

confidence: 99%

Effects of boiling and in vitro gastrointestinal digestion on the antioxidant activity of Sonchus oleraceus leaves

Mawalagedera

McDowell

et al. 2016

Food Funct.

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Leaves of Sonchus oleraceus L. are especially rich in phenolic compounds and have potent extractable antioxidants. However, it is not known how their antioxidant activity changes after cooking and gastrointestinal digestion. We recorded the profile of phenolics and their associated antioxidant activity in both raw and boiled S. oleraceus leaf extracts after in vitro gastric and intestinal digestion, and quantified their antioxidant potentials using Caco-2 and HepG2 cells. Boiling significantly diminished the oxygen radical absorbance capacity (ORAC) and concentrations of ascorbate and chicoric acid in the soluble fractions. In contrast, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and concentrations of caftaric and chlorogenic acids were unaffected. Phenolics in the soluble fraction were absorbed into cultured human cells and exerted antioxidant activity. Only chlorogenic acid content remained stable during gastrointestinal digestion. S. oleraceus appears to be an excellent dietary source of phenolic antioxidants.

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Influence of postharvest processing and storage conditions on key antioxidants in pūhā (S onchus oleraceus L.)

Abstract: Freeze-drying and air-drying preserved more antioxidants in S. oleraceus than oven-drying. From DOE analysis, humidity plays an important role in degradation of antioxidants during storage. To preserve antioxidant activity, it is preferable to store S. oleraceus as dried leaf material.

Cited by 2 publications

References 32 publications

Anti-Ageing Effects of Sonchus oleraceus L. (pūhā) Leaf Extracts on H2O2-Induced Cell Senescence

Anti-Ageing Effects of Sonchus oleraceus L. (pūhā) Leaf Extracts on H2O2-Induced Cell Senescence

Effects of boiling and in vitro gastrointestinal digestion on the antioxidant activity of Sonchus oleraceus leaves

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