Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves

Thummajitsakul, Sirikul; Samaikam, Somprattana; Tacha, Supissara; Silprasit, Kun

doi:10.1016/j.lwt.2020.110005

Cited by 80 publications

(43 citation statements)

References 28 publications

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“…There was a strong positive correlation between the TPC and the radical scavenging activity of instant tea, and the result was also found in other tea forms of Lithocarpus polystachyus [36], Garcinia schomburgkiana leaf extracts [34], and in white and green tea extracts [32]. The antioxidant capacities (FRAP, DPPH, and ABTS) were in significant correlation with each other, because these measures were essentially the same due to electron transfer capacities of compounds as antioxidants.…”

Section: Discussionsupporting

confidence: 53%

“…This result was consistent with previous reports. The contents of TPC in aqueous young leaves after drying were higher than those in the old leaves of Garcinia schomburgkiana [34], and young guava leaves also showed higher antioxidant activities than old guava leaves [35]. In addition, the TPC and TFC in instant sweet teas by freeze-drying were higher than those in spray-dried instant sweet tea powders, and this could be attributed to the high temperature during spray-drying, leading to the degradation of phenolic substances.…”

Section: Discussionmentioning

confidence: 91%

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Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Liu

Mai

et al. 2021

Foods

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This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

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Section: Discussionsupporting

confidence: 53%

Section: Discussionmentioning

confidence: 91%

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Liu

Mai

et al. 2021

Foods

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“…The 1234 cm −1 band probably arises from the C–O group in polyols such as hydroxyflavones and catechins [ 25 ]. The absorption bands at 1630 and 1530 cm −1 have been attributed to amide Ι (C=O stretching) and amide ΙΙ (N–H bending) in the amino acids present in black tea [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Rajapaksha

Shimizu

2021

Molecules

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Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

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“…The FTIR spectrum results obtained in this study demonstrated absorption signals for multiples wavenumber ranges, which were identified in the Hydrolat, methanol, acetate ethyl extract functional group composition of alcohol and phenols (O–H), carboxylic acids (C–O stretching), methyl and aldehyde group (stretching of C–H bonds), C=O stretching (aldehyde group), alkenes (C=C stretching), amines and amides (N–H bending), nitro (N=O), and aromatics (C–C stretching). The obtained spectrum constitutes the fingerprint of a product, highlighting in the form of characteristic peaks (or bands) of the various chemical bonds and organic groups present in the studied extracts ( Nadjib BOUKHATEM et al., 2010 ; Naumann et al., 2010 ; Thummajitsakul et al., 2020 ; Boughendjioua et al., 2017 ); Mehenni et al. (2016) .…”

Section: Discussionmentioning

confidence: 99%

Phytochemical screening, polyphenols, flavonoids and tannin content, antioxidant activities and FTIR characterization of Marrubium vulgare L. from 2 different localities of Northeast of Morocco

Hayat

Akodad

Moumen

et al. 2020

Heliyon

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Chemical compositions, biological and antioxidant activities of plants are widely affected by several parameters and conditions, such as geographical and climatic conditions, type of extract (aqueous or organic), as well as the polarity of the extracting solvent. Therefore the present study was the first one designed to study the phytochemical composition, the content of polyphenols, tannins and flavonoids, the antioxidant activities and the chemical composition analysis by FTIR spectroscopic of organic (ethanol, methanol, ethyl Acetate, petroleum ether) and aqueous extracts of Marrubium vulgare L. leaves, collected from two different sampling localities in the North-East of Morocco: Oulad Daoud Zkhanine and the Cape Three Forks. A phytochemical screening was carried out by specific coloring and precipitation reactions. The colorimetric method Folin- Ciocalteu was used for the quantification of total phenolic content. The method of aluminum chloride was employed for the quantification of total flavonoid content and the method of vanillin for the determination of tannins. The antioxidant power was evaluated by the DPPH and ABTS methods. The chemical composition of the organic extracts was analyzed by the FTIR spectroscopy method. Depending on the sampling location of M.vulgare L., the type of extract (aqueous or organic), the polarity of the extracting solvent, and the phytochemical screening revealed the presence of the following secondary metabolites: catechic tannins, terpenoids, polyphenols and flavonoids. The total concentrations of total polyphenols, flavonoids and tannins varied respectively between 0.27 ± 0.1 and 86.91 ± 1.22 μg gallic acid equivalents/mg,6.08 ± 0.17 and 33.82 ± 0.90 μg quercetin equivalents/mg and 2.73 ± 1.15 and 252.68 ± 4.50 μg catechin equivalents/mg. The antioxidant activity that was evaluated by DPPH and ABTS method showed that ethanol extract, methanol and ethyl acetate extract had the highest percentages of inhibition, unlike petroleum ether extract. The inhibitory concentrations (IC 50 ) ranged from 324.55 ± 0.66 to 980 ± 0.62 μg/ml for DPPH and from 107.85 ± 0.19 to 890.74 ± 0.17 μg/ml for ABTS. FTIR spectroscopic analysis has revealed different characteristic peak values with various functional groups in the extracts such as amide, alcohol, phenol compounds. In general, the organic and aqueous extracts of M.vulgare L. that were harvested from Oulad Daoud Zkhanin were richer in secondary metabolites, and showed higher concentrations of polyphenol, flavonoids and tannins. In addition, they revealed a higher antioxidant capacity than the extracts of M. vulgare L.from the Cape Three Forks. Overall this study highlighted the potential benefits and richness of M.vulgare L. harvested from the two study areas and suggested it as a potential source of natural antioxidants that could be used in the food and pharmaceutical fields.

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Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves

Cited by 80 publications

References 28 publications

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods

Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Phytochemical screening, polyphenols, flavonoids and tannin content, antioxidant activities and FTIR characterization of Marrubium vulgare L. from 2 different localities of Northeast of Morocco

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