Structural characterization, surface characteristics and non covalent interactions of a heterocyclic Schiff base: Evaluation of antioxidant potential by UV–visible spectroscopy and DFT

Chithiraikumar, S.; Gandhimathi, S.; Neelakantan, M.A.

doi:10.1016/j.molstruc.2017.02.088

Cited by 28 publications

(9 citation statements)

References 53 publications

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“…DPPH is a stable organic free radical, which loses its absorption spectrum band at 515–528 nm when it accepts an electron or a free radical species [29]. The DPPH assay is a simple, acceptable and most widely used technique to evaluate the radical scavenging potency of plant extracts [30].…”

Section: Resultsmentioning

confidence: 99%

Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Aryal

Baniya

Danekhu

et al. 2019

Plants

841

374

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Eight selected wild vegetables from Nepal (Alternanthera sessilis, Basella alba, Cassia tora, Digera muricata, Ipomoea aquatica, Leucas cephalotes, Portulaca oleracea and Solanum nigrum) were investigated for their antioxidative potential using 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging, hydrogen peroxide (H2O2), ferric reducing antioxidant power (FRAP), and ferric thiocyanate (FTC) methods. Among the selected plant extracts C. tora displayed the highest DPPH radical scavenging activity with an IC50 value 9.898 μg/mL, whereas A. sessilis had the maximum H2O2 scavenging activity with an IC50 value 16.25 μg/mL—very close to that of ascorbic acid (16.26 μg/mL). C. tora showed the highest absorbance in the FRAP assay and the lowest lipid peroxidation in the FTC assay. A methanol extract of A. sessilis resulted in the greatest phenolic content (292.65 ± 0.42 mg gallic acid equivalent (GAE)/g) measured by the Folin–Ciocalteu reagent method, while the smallest content was recorded for B. alba (72.66 ± 0.46 GAE/g). The greatest flavonoid content was observed with extracts of P. oleracea (39.38 ± 0.57 mg quercetin equivalents (QE)/g) as measured by an aluminium chloride colorimetric method, while the least was recorded for I. aquatica (6.61 ± 0.42 QE/g). There was a strong correlation between antioxidant activity with total phenolic (DPPH, R2 = 0.75; H2O2, R2 = 0.71) and total flavonoid content (DPPH, R2 = 0.84; H2O2, R2 = 0.66). This study demonstrates that these wild edible leafy plants could be a potential source of natural antioxidants.

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Section: Resultsmentioning

confidence: 99%

Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Aryal

Baniya

Danekhu

et al. 2019

Plants

841

374

View full text Add to dashboard Cite

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“…DPPH (2,2diphenyl-1-picryl-hydrazyl-hydrate) is a free-radical molecule, which is stable and losses its absorption spectrum on a range of 515-528 nm when it takes up an electron or a free radical species. According to Chithiraikumar [8] the DPPH assay is the most widely employed method due to its simplicity and reliability to investigate the radical scavenging capability of plant extracts which showed visually as a change of stable purple-coloured DPPH radical into the yellow-coloured DPPH. The detailing result of TPC, TFC, and Total DPPH were showed at Table 1.…”

Section: Resultsmentioning

confidence: 99%

“…The result of α-amylase and α-glucosidase inhibition was showed at Table 2. Inhibiton of α-glucosidase and α-amylase postpones the carbohydrate digestion in the small intestine, hence reduces postprandial blood glucose levels in diabetic suffering patients [8], [10], [11]. The inhibition mechanism of these two notable enzymes has been thought to have better efficacy in lowering the levels of postprandial hyperglycemia [12][13].…”

Section: Resultsmentioning

confidence: 99%

α-Glucosidase and α -Amylase Inhibitory Activities of Jambolan (Syzygium cumini (L.) SKEELS) Fruit and Seed

Ishartati¹,

Roeswitawati²,

Sukardi³

et al. 2021

Proceedings of the 3rd KOBI Congress, International and National Conferences (KOBICINC 2020)

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Jambolan (Syzygium cumini (L.) Skeels) is well known as a medicinal plant, this commodity is rich in compounds containing phenol and flavonoid that is able to medicate a lot of diseases, especially diabetes mellitus. This research aimed to investigate antidiabetic potential of jambolan fruit and seed extract in vitro. White jambolan flesh of fruit and seed extracts were prepared using binary solvent of aqueous ethanol (50% v/v) by adding solvent to 50 g sample in volumetric flasks. After that, the flasks were agitated at 280 rpm on 50°C for 45 min and then extracts were filtered. The filtrate evaporated using rotary evaporator at 400C under reduced pressure for the removal of solvent. Later on, the extracts were stored in sealed bottles. The antioxidant activity was analyzed used DPPH, while anti-diabetic activity analyzed α-glucoside enzyme inhibition activity by measuring the p-nitrofenol as enzymatic reaction product at wavelength 400 nm and α-amylase enzyme activity inhibition was determined using wavelength at 540 nm. The result of α-glucosidase, n-Heksan extracts of fruit and seed showed inhibition of IC50 = 50,35 ± 2,13 mg/mL and IC50 = 52,42 ± 1,60 mg/mL, respectively; ethyl acetat extracts of fruit and seed showed inhibition IC50 = 41,51 ± 0,27 mg/mL and IC50 = 59,85 ± 0,95 mg/mL, respectively; and ethanol IC50 = 55,79 ± 4,11 mg/mL and IC50 = 42,98 ± 0,80 mg/mL, respectively. Meanwhile the result of α-amylase, n-Heksan extracts of fruit and seed showed inhibition IC50 = 75,28 ± 1,04 mg/mL and IC50 = 74,72 ± 0,52 mg/mL, respectively, Ethyl acetat extracts of fruit and seed showed IC50 = 64,06 ± 0,20 mg/mL and IC50 = 67,92 ± 0,52 mg/mL, respectively, and Ethanol IC50 = 75,85 ± 0,34 mg/mL and IC50 = 64,63 ± 1,18 mg/mL, respectively. α-Glucosidase inhibition was lower than acarbose inhibition activity 63,40%, meanwhile, α-Amylase inhibition at fruit and seed of white Jambolan was stronger than gallic acid 36,36%.

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“…Water kefir teh ashitaba dengan konsentrasi serbuk 10% dan lama perebusan 8 menit memberikan aktivitas antioksidan tertinggi yaitu 55,57%±0,56, sedangkan aktivitas terendah yakni water kefir teh ashitaba dengan konsentrasi serbuk 5% dan lama perebusan 2 menit yaitu 42,21%±1,56. Antioksidan merupakan senyawa pemberi elektron (electron donor) atau reduktan, DPPH adalah radikal bebas organik yang stabil dan kehilangan spektrum pada panjang gelombang 515-528 nm saat menerima elektron [18]. Antioksidan juga merupakan senyawa yang dapat menghambat reaksi oksidasi dengan mengikat radikal bebas.…”

Section: Aktivitas Antioksidan Water Kefir Teh Ashitabaunclassified

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba

Kusumastuti¹,

Pantjajani²,

Kusumawardhany³

et al. 2022

MPI

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Preferensi konsumen terhadap sebuah produk perlu diperhatikan khususnya untuk produk yang masih jarang beredar di masyarakat seperti kefir air (water kefir). Pada penelitian ini, pembuatan water kefirmenggunakan bahan dasar berupa serbuk ashitaba (Angelica keiskei). Tanaman ashitaba banyak dibudidayakan di Indonesia namun sedikit pemanfaatannya. Ashitaba memiliki banyak manfaat seperti antihipertensi, antistroke, dan kaya akan antioksidan. Penelitian ini bertujuan untuk mengetahui faktor penting penentu preferensi konsumen terhadap water kefir teh ashitaba menggunakan kuesioner daring dengan metode Principal Component Analysis (PCA) serta mengetahui pengaruh dari variasi konsentrasi serbuk ashitaba dan lama perebusan terhadap aktivitas antioksidan water kefir teh ashitaba. Hasil analisis dengan metode PCA didapatkan beberapa faktor, dari faktor yang terpenting hingga faktor yang dianggap kurang penting bagi konsumen dalam membuat keputusan untuk membeli water kefir teh ashitaba. Faktor-faktor tersebut adalah aktivitas antioksidan, kandungan vitamin C, dan total bakteri asam laktat dengan skor berturut-turut 0,854; 0,816; dan 0,778. Penelitian ini juga dilakukan untuk mengetahui pengaruh dari konsentrasi serbuk teh ashitaba (5 dan 10%) dan lama perebusan (2, 5, dan 8 menit) terhadap aktivitas antioksidan dari water kefir teh ashitaba. Hasil uji aktivitas antioksidan yang didapat dari nilai inhibisi terhadap DPPH yaitu sebesar 55,57±0,56% didapat dari konsentrasi serbuk teh ashitaba 10% b/v dan lama perebusan 8 menit.

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Structural characterization, surface characteristics and non covalent interactions of a heterocyclic Schiff base: Evaluation of antioxidant potential by UV–visible spectroscopy and DFT

Cited by 28 publications

References 53 publications

Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal

α-Glucosidase and α -Amylase Inhibitory Activities of Jambolan (Syzygium cumini (L.) SKEELS) Fruit and Seed

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba

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