Total Phenols, Flavonoid Contents, and Antioxidant Activity of Spirodela polyrhiza Extracts

송원영,; 최정화,

doi:10.5352/jls.2017.27.2.180

Cited by 5 publications

(2 citation statements)

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“…28 Duckweeds can have high levels of avonoids and together with its nutritional value of amino acids and proteins make it suitable for human consumption with health benets. [29][30][31][32][33][34] Duckweeds have been sources of human food in several Asian countries. 35 Moreover, one duckweed species (Spirodela polyrhiza) is being used to treat urticaria, acute nephritis, inuenza, and inammation in Japan, Korea, and China.…”

Section: Introductionmentioning

confidence: 99%

Flavonoids from duckweeds: potential applications in the human diet

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Flavonoids from duckweeds: potential applications in the human diet

et al. 2020

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“…The redness (a*) of PBM in our current study was highest in the SPI group and no difference was found among the other treatment groups. Furthermore, the lower color and saturation indices in the treated group can be attributed to chlorophyll pigments as SPI and DW are chlorophyll-rich ( 53 – 55 ). However, the degree of redness of the SPI and DW depends on the types of extraction or processing.…”

Section: Resultsmentioning

confidence: 99%

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

et al. 2023

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This study explored the changes in the physiochemical, textural, sensory, and functional characteristics of plant-based meat (PBM) after incorporating novel plant-based ingredients including spirulina (SPI), duck Weed (DW), and yellow Chlorella (YC). In the chromaticity evaluation, the YC group (YCI YC2, and YC3%) displayed significant differences (p < 0.05) in lightness (L*) indices as compared to the control. Whereas, based on concertation gradient of SPI microalgae (SP0.5, SP0.7, and SP1%) incorporated into PBM patties demonstrated that SPI 1 had the lowest values (p < 0.05) in redness (a*) and yellowness (b*) followed by SPI 0.7 and SPI 0.5% concentration, respectively. The concentration gradient of the YC group indicated that YC3 was intended to be the highest crude fat value followed by YC2 and YCI. The ash content in PBM patties increased considerably (p < 0.05) as the concentration level of microalgae advanced in all treated groups. Based on the concentration level of YC incorporated microalgae into PBM patties indicated that YC 3 had the highest (p < 0.05) gumminess and chewiness while YC 1 had the lowest reported values in terms of gumminess and chewiness. Moreover, springiness and cohesiveness showed considerable differences between SPI and YC groups. In the sensory evaluation, SPI 1 showed the lowest value only in color and appearance (p < 0.05), conversely, the other sensory parameters were non-significant among all treatment groups (p > 0.05). The micronutrient in PBM presented an irregular pattern after incorporating various ingredients. However, levels were higher (p < 0.05) in the DW group (DW 0.5 DW 0.7, and DW% 1) than those in the other groups. Moreover, the SPI and YC groups showed detectable levels of diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity with, SP 1 showing the highest level of antioxidant activity. Acknowledging the limited research on PBM production, extraction technologies, and selecting various novel suitable ingredients in meat substitutes. Hence, to fill this knowledge gap an attempt has been made to incorporate various concentrations of microalgae including SPI, YC, and DW to enhance the quality and functionality of meat alternatives. To the best of our knowledge, this is the first report that describes the physiochemical, textural, sensory, and nutritional attributes of PBM incorporated with novel microalgae. Collectively these results indicate that the incorporation of SPI, DW, and YC may improve the quality of PBM without showing deleterious outcomes on the quality and functionality of the ultimate PBM products.

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Anti-inflammatory and antioxidant activities of Rosa multiflora

Park¹,

Hyun²,

Kang³

et al. 2022

Korean J. Food Preserv.

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Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxidant and anti-inflammatory functional material. R. multiflora flower was extracted with hot water, 70%v/v ethanol, and 70%v/v acetone solvents. Polyphenol and flavonoid content, DPPH and ABTS radical scavenging ability, SOD-like activity, cytotoxicity (MTT assay with RAW 264.7 macrophages), and NO inhibitory activity were analyzed. Anti-inflammatory was analyzed by, Western blotting. The polyphenol content of R. multiflora flower water extract (RMW) was 236.58 mg/g; that of 70% ethanol extract (RME) was 198.15 mg/g; that of 70% acetone extract (RMA) was 216.97 mg/g. The flavonoid content was 16.91 mg/g for RMW, 7.80 mg/g for RME, and 20.24 mg/g for RMA. The DPPH radical-scavenging ability was highest in RME (59.88%); the ABTS radical-scavenging ability was highest in RMA (99.1%); and the SOD-like activity was highest in RMW (62.04%). Cell viability was determined by setting the concentration range for a survival rate of 90% or more. RME showed the highest inhibitory activity (70.86%). Further, iNOS protein activity was inhibited by 53.94% by RME, and that of COX-2 protein by 61.48% by RMA. Collectively, the R. multiflora flower extract has excellent potential for use as a functional anti-inflammatory and antioxidant food material.

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Total Phenols, Flavonoid Contents, and Antioxidant Activity of Spirodela polyrhiza Extracts

Cited by 5 publications

References 1 publication

Flavonoids from duckweeds: potential applications in the human diet

Flavonoids from duckweeds: potential applications in the human diet

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

Anti-inflammatory and antioxidant activities of Rosa multiflora

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