Kombucha Based on Javanese Turmeric (Cucurma zanthorrhiza and Cucurma zedoaria): Effect of Various Concentrations and Antioxidant Activity

The usage and exploration of novel drugs and dietary supplements have been accelerated due to the emergence of multidrug resistance which causes by inappropriate use of antibiotics. Natural fruits and vegetables have recognised as preferable sources for natural antioxidants against free radicals and as an antimicrobial agent. Lasia spinosa has been acknowledged as a natural source with antibacterial, antioxidant, cytotoxic, anticestodal and anticarcinogenic activities, where it natively grows in Sri Lanka. Due to its properties, L. spinosa has been used in culinary and indigenous medicine for a long time. On the account, this particular study was carried out to evaluate the phytochemical components, their contribution to total antioxidant activity and the antibacterial activity in L. spinosa cultivated in Sri Lanka. The whole plant; leaves, stem, rhizome and roots were collected from the local market and evaluated. Phytochemicals were extracted using methanol as the solvent. The antibacterial potential of L. spinosa was screened against Staphylococcus aureus and Escherichia coli by the Kirby-Bauer disc diffusion method. Folin-ciocalteu method and aluminium chloride colourimetric method was used to assess the total phenolic content (TPC) and total flavonoid content (TFC) separately while 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and 2,20-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) assay were carried out to evaluate the antioxidant activities. L. spinosa roots and rhizome had the highest antibacterial activity against E.coli and S. aureus, respectively. Sample concentration of 5 mg/mL was selected for phytochemical and antioxidant assays as that concentration showed the broad-spectrum activity. Highest TPC and TFC were recorded from L. spinosa rhizome (54.1 mgGAE/mL) and stem (130 mgRE/mL), respectively. Roots showed the highest DPPH (78.44%) and ABTS (80%) activity. TPC values showed positive correlations with DPPH and ABTS scavenging activities (r=0.576 and r+0.722, p>0.05 respectively). TFC values showed a positive correlation with DPPH (r=0.576, p>0.05) and a negative correlation with ABTS (r= -0.497). Hence a better correlation was observed between TPC with DPPH and ABTS than TFC which indicate that TPC would be the possible contributor for antioxidant activity. Results from this experiment concluded that the L. spinosa root possessed the highest antioxidant and antibacterial activity over leaves, stem and rhizome which may confirm its efficacy towards drug development. Keywords: Lasia spinosa, Antioxidants, Antibacterial activity, Phytochemicals

Introduction. Herbal bee products, including honey, propolis and pollen, are wide applied in various branches of industry due to their natural origin and biological activities. Bee products exhibit e.g. antioxidant, antibacterial and antifungal activity. In addition, honey, propolis and pollen characterize diverse and complex chemical composition. Aim. The aim of the study was to determine antioxidant and antibacterial activity of honey, propolis and pollen from the Sowie Mountains. Material and methods. In the study, honey, propolis and pollen collected from an apiary located in the Sowie Mountains were used. The tested bee products were extracted with ethanol, and the obtained extracts from bee products were used to determine their antioxidant and antibacterial activity. The antioxidant potential of bee products were evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in the tested bee products was determined by the Folin-Ciocalteu method. Results. Among the tested bee products, propolis exhibited the highest antioxidant activity. The antiradical activity of propolis was equal to 96% approx. activity of Trolox, the standard antioxidant used in this study. Propolis had the highest total phenol content. All bee products showed antagonistic activity against all tested bacterial strains, however, propolis was characterized by the highest antibacterial activity. Conclusions. The obtained results indicate that among the tested bee products (honey, propolis and pollen), the highest antioxidant and antibacterial activity showed propolis. The high biological activity of propolis is associated with the high content of phenolic compounds.

Turmeric has been a staple in traditional medicine and cuisine in various countries. Tumeric contains the main bioactive compound, namely curcumin. Curcumin is recognized as antioxidants that can which donate one or more electrons to free radicals, effectively neutralizing them. The commonly used turmeric varieties are white turmeric (Curcuma zedoaria) and yellow turmeric (Curcuma longa). White turmeric is characterized by its white rhizome, while yellow turmeric has a yellow rhizome. Both varieties contain curcumin, but their antioxidant activities must be fully elucidated. The Soxhlet method is a common technique employed for curcumin extraction. This study investigated the antioxidant activity of white turmeric and yellow turmeric compared to vitamin C. The DPPH method was used to assess antioxidant activity. The findings revealed that white turmeric (Curcuma zedoaria) and yellow turmeric (Curcuma longa) extracts exhibited antioxidant activity with IC50 values of 12.39 µg/mL and 44.065 µg/mL, respectively. Conversely, vitamin C showed an IC50 value of 19.95 µg/mL. These results indicate that yellow turmeric curcumin extract possesses superior antioxidant activity compared to white turmeric and vitamin C, falling within the category of solid antioxidants with IC50 values below 50 µg/mL.

This research was aimed to determine the influence ofzingiberaceae species and the influence ofslice thickness before drying process by using cabinet dryer to the antioxidant content (total phenolics and curcumin) and antioxidant activity (absorbance of peroxide and malonaldehide ). The results of the research showed that total phenolics of turmeric extract (216.57 ppm) and temulawak (190.41 ppm) > ginger (127,97 ppm) > white turmeric extract (31,13 ppm), where as curcumin content of turmeric (55,93 ppm) and temulawak extract (48,95 ppm) > white turmeric (6,51 ppm) and ginger extract (4,67 ppm). The antioxidant activity that is indicated peroxide and malonaldehide forming from 1 inoleic acid which is supplemented to temulawak extract, turmeric, and ginger extract > white turmeric extract. Turmeric, temulawak, and ginger extract had the antioxidant activity higher than tocopherol, where as white turmeric had lower antioxidant activity than a tocopherol. The slicing sample with slice size of 4 mm before drying process with cabinet dryer had rate and antioxidant activity better than that of 2 mm. The total phenolics of zingiberaceae extract with slice size of 4 mm (161,86 ppm) > 2 mm (121,18 ppm), and the curcumin content of zingiberaceae extract with slice of 4 mm (34,58 ppm) > 2 mm (23,45 ppm). The slice of 4 mm had a relatff higher value than the slice of 2 mm to the antioxidant activity zingiberaceae extract that is indicated peroxide and malonaldehide formation.

Physicochemical characteristics of kombucha based on various concentration of white turmeric (Curcuma zedoaria (Berg.) Roscoe)

Grapes are significant sources of nutritional antioxidants as well as biologically active dietary components. This study was carried out to determine the amount of total phenols, anthocyanins and antioxidant activity of 35 grapevine (Vitis vinifera L.) cultivars grown in Fars province (Iran). Ripened bunches were randomly harvested from grapevine collection in Zarghan (Fars province, Iran) Agricultural Research Center, and then were transferred to the laboratory. Berry size (length, diameter, and weight), skin weight, acidity, vitamin C, total soluble solids (TSS), pH, phenols, anthocyanins and antioxidant activity were evaluated. The results showed that total phenols, anthocyanin and antioxidant activity in the berries varied among the investigated cultivars. ‘Gandome Uromia’ (Red, 64) and ‘Rishbaba Uromia’ (Red, 75) cultivars had the highest values of antioxidant activity and total phenols. The lowest amount of phenol was obtained from ‘Divaneh Kashmar’ (White, 135) cultivar. Anthocyanin and antioxidant activity were the lowest in ‘Jeshnion Bavanat’ (White, 105) cultivar. Antioxidant activity had a positive significant correlation with amount of phenols and anthocyanin. In general, it was found that different cultivars in this study had a vast range of antioxidant activity from 14.55 to 66.47%.

Garden thyme is an aromatic plant with various applications in the pharmaceutical, food, and hygienic-cosmetic industries around the world. In this research, field-cultivated plants were harvested in two cuts and three consecutive stages (pre-flowering, flowering, and post-flowering). The essential oil percentage and compositions were identified in the essential oil samples. The antibacterial activity of the essential oil was measured against Escherichia coli and Staphylococcus aureus. The antioxidant activity, total phenol and flavonoid contents, chain-breaking activity, and IC50 were recorded. The highest essential oil percentage (2.56%) was obtained from the pre-flowering stage. The results of GC/MS revealed that p-cymene, γ-terpinene, thymol, and carvacrol were the most important constituents of the studied essential oil. The lowest antibacterial activity was recorded by the second cut at the pre-flowering stage. The highest antibacterial activity against E. coli and S. aureus were recorded by the second cut during the flowering stage and the first cut during the flowering stage, respectively. The lowest MIC was 15.75 μg mL-1 related to the second cut during the flowering stage. The plants had the highest total phenol (16.64 mg GAE g-1 DM) and total flavonoid contents (2.88 mg QE g-1 DM) at the pre-flowering stage. The highest antioxidant activity (IC50 = 134.05 μg mL-1) was observed at the pre-flowering stage. It can be said that phenological stages and cuts can affect essential oil antibacterial and antioxidant activities, as well as its chemical characteristics.

MALAGASY AROMATIC PLANTS: ESSENTIAL OILS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES

Environmental safety of the agricultural utilization of livestock and poultry manures from intensive farming is attracting great attention and is effective as a good source of nitrogen for sustainable crop production. The present study aimed to determine the effects of organic poultry manure applications on the biological value and essential oil content of sweet basil (Ocimum basilicum L.). In this context, different doses of chicken, kıbele (fermented chicken manure) and turkey manure (750, 1000, 1250 and 1500 kg da-1 ) with a control (no manure) were applied by sowing. The essential oils consisted of p-Allyl-anisole as the most abundant component (5.65-17.90%), followed by nerol (6.69-16.11%), linalool (5.10-10.81%) and z-citral (5.23-10.73%). The contents of most of the chemical constituents varied significantly (P < 0.05) with organic poultry manure applications. The highest concentration for essential oils components was found in the chicken manure application. Both the antioxidant activity and total phenolic amounts of the basil extracts varied significantly as the organic poultry manure applications changed. The highest antioxidant activity and total phenolic amounts were obtained in the treatments with chicken manure doses of 1000 and 1250 kg da-1 , which were significantly different compared to the other treatments and the control treatment. Evaluation of antimicrobial activity of the essential oils against bacterial strains: Escherichia coli ATCC 35218, Staphylococcus aureus ATCC 43300 and Candida albicans ATCC 10231 was assessed by the disc diffusion method and determination of the minimum inhibitory concentration. The results of antimicrobial assays indicated that all of the tested microorganisms were affected. The highest antibacterial activity against all tested microbial species was observed with 1250 kg da-1 chicken manure applications. Among the organic poultry fertilizations, chicken fertilization was of particular interest. Especially, chicken manure doses of 1000-1250 kg da-1 had the highest antibacterial and antioxidant activity, as well as total phenolics, flavonoids and essential oil components. © 2018 Society of Chemical Industry.

Secondary treated effluent irrigation did not impact chemical composition, and enzyme inhibition activities of essential oils from Origanum syriacum var. syriacum

Background: Cells generate reactive oxygen species (ROS), which cause oxidative stress. Such stress is counteracted by a complex antioxidant system, which includes molecules of the secondary metabolism of plants, mainly phenols. Several studies attribute the antioxidant activity of a species to these compounds, although, in other studies, this relationship is not clear. Objective: The aim of this study was to determine whether the amount of total phenols is a good indicator of the antioxidant activity of a species. Methods: The present study quantified the total phenols and antioxidant activity measured by DPPH and ABTS methods of 18 species of Mediterranean scrubs and established the correlation between these two parameters. Results: The obtained results showed that there was a wide variability in the content of phenols among the analyzed species, with Cistus salviifolius and Nerium oleander presenting the largest and smallest amount of total phenols, respectively (0.043 and 0.004 gallic acid equivalent (mg/mg dw)). A cluster analysis differentiated these species into two groups with significantly different amounts of phenols. The species that constitute Group I presented an average amount of 0.029 gallic acid equivalent (mg/mg dw), and that of the species of Group II was 0.011±0.003 gallic acid equivalent (mg/mg dw). The relationship between the antioxidant activity quantified in each species and its content of total phenols showed a positive and significant correlation; however, when considering the two groups of species, the significant correlation between these parameters depends on the species group, the extract concentration used, and the method employed to quantify the antioxidant activity. Conclusion: These results indicate that it would not be correct to generalize that there is a significant correlation between the amount of total phenols and the antioxidant activity. Therefore, total phenol content cannot be used as a single indicator of the antioxidant activity of a species.

BACKGROUND: Inflammation is a response of the body to injury or infection. When an injury occurs, the body will try to neutralize and eliminate harmful agents from the body and prepare for tissue repair. White turmeric is known to have secondary metabolites that have pharmacological activities such as antioxidants, antihyperlipidemia, antidiabetic and others. AIM: This study aims to determine the anti-inflammatory, antioxidant, total phenol and flavonoid activity of white turmeric ethanol extract. MATERIALS AND METHODS: This study used carrageenan as an inflammatory inducer. This study was divided into 5 groups, namely the normal group, the CMCNa group, the EEKP group at a dose of 300 mg/kg, the EEKP group at a dose of 600 mg/kg, and 900 mg/kg. And in this study, measurements of IC50, total flavonoids, and total phenol of white turmeric ethanol extract were carried out. The results showed that the ethanol extract of white turmeric at doses of 300, 600, and 900 mg/kgbw had anti-inflammatory activity by decreasing the percentage of inflammation and increasing the percentage of inflammation inhibition. The dose of 600 mg/kgbw had no statistically significant difference (p&gt;0.05) with the diclofenac sodium group. RESULTS: Analysis of the results of inflammatory infiltration in gastric histopathology in groups P1, P2, P3 and P4 showed mild inflammatory infiltration compared to groups P(5) and K(+). While the description of the acinar glands on gastric histopathology showed that the P2 group gave a better picture of the acinar gland repair than the K(+), P2, P3, P4 and P5 groups. CONCLUSION: It can be concluded that white turmeric ethanol extract has anti-inflammatory and antioxidant activity.

This study is aimed to determine changes in antioxidant activity, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks as functional drinks. This study used two treatments which were the first brewing and the second brewing. The basic material used was spiced drink consisted of ginger, turmeric, white turmeric, ginger sand, temulawak, temu mangga, lime, secang, rock sugar, brown sugar and water. The method was done by making spiced drinks with spices in a beaker glass which was brewed for 30 minutes with 1000 ml of boiled aquabidestilate water (100˚C), then filtered to get the first brewing spiced drink (S1). Furthermore, the brewing process was done with the same spices to get the second brewing spice drink (S2), then testing the parameter of the spiced drink. The parameter tested included antioxidant activity with the DPPH method, total phenol using the Folin-Ciocalteu method and the level of curcumin with High Performance Liquid Chromatography (HPLC). Hedonic quality tested included taste, aroma, color and overall preference. The results of this study show that the first brewing spiced drinks has antioxidant activity 78.642%, total phenol 33.156 ppm and curcumin 46.916 ppm, while the second brewing spiced drinks has antioxidant activity 61.905%, total phenol 17, 378 ppm and curcumin 16.184 ppm. Based on these data, it appears that antioxidant activity decreases by 16.737%, total phenol decreases by 15.77 ppm and curcumin decreases by 30.732 ppm. The color, aroma and overall preference of the first brewing spiced drink are more preferably by panelists whereas the taste of the second brewing spiced drink is more preferably by panelists compared to the taste of the first brewing spiced drink.

The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture "Vitalplant" was evaluated, and the potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)-reactive-substances assay (TBARS) and DPPH˙ (1,1-diphenyl-2-picryl-hydrazyl) test. Significantly different (P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > "Vitalplant" > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% ("Vitalplant"). A statistically significant correlation was found between IC(50) values on DPPH˙ and total flavonoid content of the samples (r=- 0.94, P < 0.05) and between IC(50) values on DPPH˙ and IC(50) values on O(2) (·-) scavenging activity (r= 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant (r= 0.94, P < 0.05). "Vitalplant" mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, "Vitalplant" extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose-dependent manner. Supplementation of cookies with a mixture of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.

Dau Ha Chau (DHC) was produced by selecting and growing native kinds of Baccaurea ramiflora Lour. in Vietnam, where the fruit is utilized for fresh eating not only due to its distinctive sour-sweet flavor, but also because of its vitamins and minerals for the body. With the aim to enhance the value of this fruit, the peel, pulp, and seed extracts were determined antioxidant, antibacterial and antidiabetic activities. The filtrates from ethanol extract of peel and seed powders and fruit juice from squeezing pulp were evaporated at 58°C to create the extracts. The six methods of TAC, DPPH, ABTS•+, RP, FRAP, and NO• (antioxidant activities), four bacterial strains and two enzymes (associated with type 2 diabetes mellitus) were evaluated. The results showed that the extract of DHC peel exhibited the highest antioxidant activity (EC50 value from the six methods), antibacterial activity (MIC value), enzyme inhibiting activity (IC50 value), total phenolics content and total flavonoids content, at 643.81 µg/mL, 787.42 µg/mL, 651.10 µg/mL, 718.22 µg/mL, 270.38 µg/mL, 662.44 µg/mL, 16 &lt; MIC ≤ 32 mg/mL (against Propionibacterium acnes, Escherichia coli and Bacillus cereus), 32 &lt; MIC ≤ 64 mg/mL (against Staphylococcus aureus), 2780.91 µg/mL (against α-amylase), 541.24 µg/mL (against α-glucosidase), 119.43 mg GAE/g and 207.17 mg QE/g, respectively, whereas the opposite was true for extract of DHC seed. DHC pulp extract came second in all analytical methods. Pearson correlation coefficients with r value (0.63-0.99) showed a reasonably strong relationship between total phenolics and flavonoids contents, and antioxidant and enzyme inhibiting activities. This is the first report on the antioxidant, antibacterial and antidiabetic activities of DHC Ha Chau fruit extracts, which could be developed for medicinal, pharmaceutical, food preservative purposes, or industrial foods in the future.