Screening of radical scavenging activity of some medicinal and aromatic plant extracts

Miliauskas, Gintautas; Venskutonis, Petras Rimantas; Beek, T.A. van

doi:10.1016/j.foodchem.2003.05.007

Cited by 1,686 publications

(1,076 citation statements)

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“…In the present study, DPPH radical-scavenging assay, which is widely used in determining the hydrogen donating ability of various natural products (Miliauskas et al 2004;Chen et al 1999), was employed to measure the antioxidant capacity of different fractions of Qingzhuan tea water extract. Linear regression analysis revealed that all the fractions displayed a good linear relationship between the scavenging rate and the sample concentration.…”

Section: Resultsmentioning

confidence: 99%

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

Cheng

Cai

et al. 2013

J Food Sci Technol

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In the present work, Qingzhuan tea, a unique dark tea produced by post-fermentation technology, was selected to investigate its antioxidant and pancreatic α-amylase inhibiting activities. Water extract of Qingzhuan tea was successively isolated by solvent partitioning procedures to obtain chloroform, ethyl acetate, n-butanol, sediment and residual aqua fractions. Of different fractions, the ethyl acetate fraction (QEF) had the highest total polyphenols and catechins contents, demonstrated the strongest DPPH radical scavenging activity and exhibited the greatest inhibitory effect on porcine pancreatic α-amylase activity in vitro. Further separation of QEF by a Sephadex LH-20 column generated eight subfractions (QEF1-QEF8), with QEF8 being the most active subfraction based on the assays above mentioned. The major active components in QEF8 were identified as catechins EGCG and ECG by LC-MS analysis, with contents of 22.29 % and 11.11 % respectively. Inhibitory effects of catechin standards EGCG and ECG on porcine pancreatic α-amylase activity were also observed. In conclusion, Qingzhuan tea or its water extract could be potentially used as complementary therapy ingredients for diabetes treatment through lowering postprandial blood glucose, and catechins EGCG and ECG may be the most efficient components in the water extract.

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Section: Resultsmentioning

confidence: 99%

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

Cheng

Cai

et al. 2013

J Food Sci Technol

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“…As hortaliças foram adquiridas mensalmente no comércio local, respeitando o calendário de comercialização da CEAGEPE no qual é indicado o período de alta oferta dos produtos no mercado, e analisadas, quanto ao teor de fenólicos totais e a capacidade antioxidante, no Laboratório [19]. Alíquotas (0,1 mL e 0,2 mL) dos extratos dos vegetais, com concentrações de fenólicos totais de 26 µg a 220 µg, foram colocadas em diferentes tubos de ensaio.…”

Section: -Materials E Métodosunclassified

Capacidade antioxidante de hortaliças usualmente consumidas

Mélo¹,

Maciel²,

Lima³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMOComo objetivo de avaliar a capacidade antioxidante de 15 hortaliças comercializadas na Cidade do Recife, extratos metanólicos foram testados quanto a atividade antioxidante em sistema modelo β-caroteno/ácido linoléico e a habilidade de seqüestrar o radical estável 1,1-difenil-2-picrilhidrazil (DPPH). Todas as hortaliças investigadas exibiram propriedade antioxidante, entretanto a ação foi diferenciada entre os vegetais. Os extratos metanólicos da couve folha, tomate, batata, couve-flor, repolho verde, espinafre e alface crespa, com percentual de inibição superior a 70%, foram os mais eficazes em seqüestrar o radical livre. Os extratos metanólicos da alface lisa, cebola branca e vagem apresentaram ação moderada (60-70% de inibição), enquanto que a cebola roxa, chuchu, pepino e cenoura exibiram a mais fraca capacidade de seqüestrar o radical DPPH. No sistema modelo β-caroteno/ácido linoléico, os extratos metanólicos do espinafre e couve-folha exibiram a mais elevada atividade antioxidante (superior a 70%). Ação antioxidante moderada (60-70%) foi exibida pelos extratos da alface lisa, cebola branca e couve-flor, enquanto que os do chuchu, cenoura, pepino, tomate e vagem, com atividade inferior a 60%, foram considerados com fraca ação antioxidante. As hortaliças testadas podem ser vistas como fontes dietéticas de antioxidantes que podem trazer benefícios à saúde, portanto o seu consumo deve ser estimulado. Palavras-chave: hortaliças, ação antioxidante; DPPH; sistema modelo β-caroteno/ácido linoléico. SUMMARYANTIOXIDANT CAPACITY OF VEGETABLES COMMONLY CONSUMED. This study was carried out to determine the antioxidant capacity of 15 vegetables commonly consumed in Recife -PE, Brazil. Methanol extracts were screened for their antioxidant activity using two tests: DPPH free radical scavenging and β-carotene/linoléico acid assay. All vegetables showed antioxidant properties however the action was differentiated among the kinds of vegetables. The methanol extracts of collard greens, tomatoes, potatoes, cauliflowers, green cabbage, spinach and lettuce "crespa" had the highest percentage in terms of free radical scavenging activities (> 70%). A moderate activity (60-70%) was shown by lettuce "lisa", white onion and green beans while purple onion, chayote, cucumber and carrot had the lowest free radical scavenging activities. In the β-carotene/linoleic acid assay, spinach and collard greens extracts showed strong antioxidant activity (> 70%). The lettuce "lisa", white onion and cauliflower had a moderate action (60-70%) while the chayote, carrot, cucumber, tomato and green bean showed weak antioxidant activity. The results indicate that vegetables which were evaluated may provide a source of dietary antioxidant therefore their consumption must be encouraged. Keywords: vegetables, antioxidant action; DPPH; β-carotene/linoleic acid model system. -INTRODUÇÃONo organismo humano, a atividade metabólica normal produz constantemente radicais livres. Estas moléculas, geradas in vivo, reagem com DNA, RNA, proteínas e outras subs...

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“…Tanto óleos essenciais (Baratta et al, 1998;Ruberto & Baratta, 2000;Morais et al, 2006;Souza et al, 2007) como componentes não voláteis (extratos), extraídos de plantas (Weng & Wang, 2000;Fenglin et al, 2004;Miliauskas et al, 2004;Andrade et al, 2007;Sousa et al, 2007;Balestrin et al, 2008;Nunes et al, 2008), têm sido estudados quanto à avaliação do seu potencial antioxidante, demonstrando alta eficiência.…”

Section: Introductionunclassified

Ação antioxidante de chás e condimentos de grande consumo no Brasil

Morais¹,

Cavalcanti²,

Costa³

et al. 2009

Rev. bras. farmacogn.

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"Antioxidant action of teas and seasonings more consumed in Brazil". Antioxidants are compounds that remove free-radicals or minimize their availability to generate oxidative stress. Teas are popular beverages providing a significant source of phenolic compounds, important components of the human diet due to their antioxidant properties. The present work had the objective of evaluate the antioxidant action of teas and seasonings more consumed in Brazil. The analysed teas were from the plants: Pneumus boldus Mold., Matricaria recutita L., Cymbopogon citratus (DC) Stapf, Baccharis trimera (Less.) DC, Camelia sinensis (L) O. Kuntze (fermented), Camelia sinensis (not-fermented), Lippia alba N.E. Brown, Mentha arvensis L. and Pyrus malus L. The studied seasonings were: Eugenia aromatica Baill, Cinnamonum zeylanicum Blume, Laurus nobilis L. and Origanum vulgare L. The antioxidant activity was measured by the DPPH free radical scavenging method. All analysed samples demonstrated antioxidant activities. Camelia sinensis (not-fermented) (IC 50 = 0.14 mg/mL), was the most active and active principles are epicalocatechins. The stronger antioxidant seasonings were Cinnamonum zeylanicum (IC 50 = 0.37 mg/mL), Eugenia aromatica Baill (IC 50 = 0.46 mg/ mL and Laurus nobilis (IC 50 = 0.76 mg/mL), which presented as main antioxidant component eugenol.

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Screening of radical scavenging activity of some medicinal and aromatic plant extracts

Cited by 1,686 publications

References 17 publications

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

Capacidade antioxidante de hortaliças usualmente consumidas

Ação antioxidante de chás e condimentos de grande consumo no Brasil

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