Phytochemical Screening, Antiglycation and Antioxidant Activities of Ethanolic Leaf Extract of Azima Tetracantha Lam.

S, Josephinol

doi:10.20959/wjpr20176-8622

Cited by 1 publication

(1 citation statement)

References 22 publications

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“…The antioxidant activity: Determination of DPPH free radical scavenging capacity according to the method described by Aluko et al [14], and DPPH (%) = [(Abs control -Abs sample)/Abs control] x 100, where Abs control is the absorbance of DPPH solution mixed in ethanol, Abs sample is the absorbance of extracts + DPPH or standard substance. Determination of ferrous reducing ability by FRAP method [15] based standard equation of FeSO4.7H2O (y = 0.5177x + 0.0855, R 2 = 0.9981), results were expressed as micromol ferric sulfate per gram (µM FeSO4/g DM).…”

Section: Methodsmentioning

confidence: 99%

Effect of pasteurization time and temperature on bioactive compounds, antioxidant ability and color value of beverage produced from herbal extract (Passiflora foetida and embryo nelumbinis)

Tan,

Le,

Tuyen

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Herbal beverage is one of the natural products which are greatly preferred by customers. Passiflora foetida and Embryo Nelumbinis are two kinds of medicinal plants that possess many precious bioactive compounds that have the effect of supporting calmness, reducing stress, treating insomnia; and have been used in many folk remedies in Vietnam. The main objective of this study is to investigate the effects of heating temperature (75, 85 and 95°C) and pasteurization time (15, 30, 45 and 60 minutes) on the content of bioactive compounds (polyphenol, flavonoid, tannin, alkaloid and saponin), antioxidant ability (FRAP, DPPH) and color parameters (L*, a*, b* and ΔE) of product. The reseach was designed randomly with two factors and three replications. The content of bioactive compounds and antioxidant capacity of product were analyzed by standardization methods using spectrophotometer; and the color parameters were measured by the colorimeter. The result showed that the opitmal pasteurization temperature and time were 85°C and 30 minutes, at this heating process the product maintained high level of bioactive compounds and antioxidant ability. The content of polyphenol, flavonoid, tannin, saponin and alkaloid were 9.46 mgGAE/g, 4.44 mgQE/g, 4.85 mgTAE/g, 7.40 mgSE/g, 14.25 mgCE/g; the antioxidant capacity of product by DPPH and FRAP method were 64.50% and 28.25 μFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as LMFeSO4/g; the color parameters such as L*, a*, b* and ΔE were 31.58, -0.24, -0.47 and 61.25, respectively. The production process was successful in pilot equipment and the product can be used as one of the beverages for health strengthening.

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Section: Methodsmentioning

confidence: 99%