Natural antioxidants of plant origin

Amarowicz, Ryszard; Pegg, Ronald B.

doi:10.1016/bs.afnr.2019.02.011

Cited by 123 publications

(95 citation statements)

References 328 publications

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“…They also noticed that small changes in the structure of either the polyphenol or the polysaccharide resulted in noticeable changes in their affinity for each other. Since phenolics are the most important naturally occurring antioxidants, the direct relation of phenolics with antioxidant capacity has been reported by Robards et al [ 37 ], and according to Amarowicz and Pegg [ 38 ], phenolics act as dietary antioxidant, antimutagen, antiproliferative, and anticarcinogenic agents.…”

Section: Resultsmentioning

confidence: 99%

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

2020

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Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil. Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value. For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were 3.989±0.006 and 3.626±0.002 mEq/kg and 0.646±0.001 and 0.604±0.002 (%), respectively. Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage. The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil. Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil. Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.

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Section: Resultsmentioning

confidence: 99%

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

2020

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“…The potential antioxidant activity of plant materials depends on the content of phenolic compounds in the plants or extracts (Amarowicz & Pegg, 2019). Table 1 shows the total phenolic content, which calculated by linear regression method based on gallic acid standard solution (10-100 ppm).…”

Section: Resultsmentioning

confidence: 99%

“…The effect of temperature on green bean only decreases the chlorogenic acid content and is followed by an increase in caffeine content as if there is no effect on the total phenolic value. There are some process of chlorogenic acid during roasting, such as: isomerization, hydrolysis, and degradation into small molecular weight compounds (Amarowicz & Pegg, 2019). Table 1 also describes the total polyphenolic contents in coffee green bean is higher than in parchment coffee.…”

Section: Resultsmentioning

confidence: 99%

Chlorogenic Acid Isolation from Coffee as Affected by the Homogeneity of Cherry Maturity

Husniati¹,

Oktiani²

2019

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Chlorogenic acid is a polyphenol compound which has an antioxidant properties. The objectives of this research are to understand and compare the characteristics of caffeine, chlorogenic acid, and polyphenolic content in Robusta coffee treated differently. These are necessary to find out effective postharvest methodfor chlorogenic acid extraction. There were two group of samples with the different treatment in process and post harvests. The coffee was treated differently during the sortation and classified into selected coffee of red cherry (fully mature cherry) and unselected coffee (partly mature cherry). The sortation was to maximize the chlorogenic acid content in green coffee bean sample from red cherry bean as the raw material. This research found that the contents of chlorogenic acid extract of green coffee bean from the selected red cherry was higher than the unselected. The HPLC analysis for chlorogenic acid contents of green coffeebean from the selected red cherry was 4.41%, it was higher than other samples tested.

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“…The in vitro antioxidant capacity of BGR is higher than RD6 based on TPC, TAC, DPPH, and FRAP assays. The hydroxyl group of phenolic compounds and anthocyanin has been reportedly responsible for antioxidant activity [41][42][43][44]. DPPH yields a stable free radical of unpaired electron delocalized over the entire molecule.…”

Section: Discussionmentioning

confidence: 99%

Effect of Harvest Age on Total Phenolic, Total Anthocyanin Content, Bioactive Antioxidant Capacity and Antiproliferation of Black and White Glutinous Rice Sprouts

Pocasap

Sutthanut

et al. 2020

Applied Sciences

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Black (cv. BGR) and white (cv. RD6) glutinous rice sprouts from fertilizer- and pesticide-free farm in Khon Kaen province, Thailand were investigated for antioxidation and antiproliferative activity. Three different ages of rice sprouts were collected and prepared as the extract. BGR exerted higher antioxidant capacity than RD6 based on total phenolic (TPC) and total anthocyanin contents (TAC), DPPH, and FRAP assays. BGR at 10–15 days contained the highest TPC (29.72 ± 1.42 mg gallic acid equivalent/g extract) and reducing power (2.22 ± 0.014 mmole FeSO4/g extract). BGR at 20–25 days contained the highest TAC (0.86 ± 0.096 equivalence of cyanidin-3-glucoside/g extract) and DPPH radical scavenging activity (IC50 = 231.09 ± 12.99 μg/mL). Antiproliferative activity of the extracts was evaluated in the human T-lymphocyte (Jurkat), hepatocellular carcinoma (HepG2), colorectal carcinoma (HCT116), melanoma (SK-MEL-2) and noncancerous cells (Vero) by neutral red assay. BGR showed the most selective antiproliferation against Jurkat cells, by inducing apoptosis, and caspase 3/7 activity. BGR at 200 μg/mL from all ages significantly decreased ROS using DCFH-DA and increased endogenous glutathione levels in Jurkat cells compared to the control (p < 0.05). The higher antiproliferation of BGR than RD6 was via its antioxidation capacity and attributed to its higher phenolic and anthocyanin contents. BGR sprout is a potential source of biologically active substances good for wellness and health benefits.

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Natural antioxidants of plant origin

Cited by 123 publications

References 328 publications

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

Chlorogenic Acid Isolation from Coffee as Affected by the Homogeneity of Cherry Maturity

Effect of Harvest Age on Total Phenolic, Total Anthocyanin Content, Bioactive Antioxidant Capacity and Antiproliferation of Black and White Glutinous Rice Sprouts

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