Alternative Source Of Natural Antioxidants Research Articles

Total Polyphenols and Antioxidant Activity of Yellow Velvetleaf (Limnocharis flava) Extract

An increase in free radicals can cause damage to cells and tissues in the body. This is caused by a lack of antioxidant ability in the body, so it requires antioxidants outside the body. One of the plants that can be used as a source of antioxidants is the yellow velvetleaf (Limnocharis flava), which has a class of polyphenolic compounds. The crude extract of this plant still has other components that are not included in the polyphenol compound. This study aimed to measure the total polyphenol and flavonoid contents as well as the antioxidant activity of the yellow velvetleaf plant (L. flava) before and after purification. The purification process is carried out using the solid-phase extraction method. The antioxidant activity was determined by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The total polyphenol and flavonoid contents increase after the purification process. Therefore, the antioxidant activity of purified extract is also increased when compared to crude extract. These results show that the purification process successfully increased the levels of polyphenol compounds from the yellow velvetleaf plant and its antioxidant activity. Thus, the purified extract can be used as an alternative source of natural antioxidants and can be developed as a food supplement ingredient.

Optimasi Proses Ekstraksi Bunga Telang (Clitoria ternatea) Berbantu Gelombang Mikro Menggunakan Aplikasi Response Surface Methodology

Butterfly pea (Clitoria ternatea) had a variety of active compounds that was the potential an alternative source of natural antioxidants. Procedures for isolating active compounds could been through microwave-assisted extraction. The purpose of this research was to found out the combination of solvent volume treatment, extraction time, and microwave power that produces optimum yield and analysis of extract quality characteristics. Microwave-assisted extraction process used 10 g of butterfly pea powder with a solvent volume of 150 ml to 250 ml, extraction time of 3 minutes to 7 minutes, and power by 30% to 70%. This study used the experimental methods and optimization processes with The Respon Surface Methodology (RSM) type Box-Behnken Design (BBD). Optimum conditions of the extraction process were obtained with a solvent volume of 196 ml for 3 minutes, and microwave power of 30%.  The yield optimal response result was obtained by 53.39%, residual ethanol was 30.17%, total flavonoid compounds was 60.77 mgQE/g, specific gravity 1.082, pH 4.33 and color analysis L* 14.93, a* 0.14, b* -0.56, chromatic 0.56, hue 284.63 (Blue Purple), and TCD was in very different categories. This study analyzed that microwave-assisted extraction with variable solvent volume, time, and power affects the yield and quality characteristics of the extracts.

Determination of percentage yield and total phenolic content of ethanol extract from purple passion (Passiflora edulis f. edulis Sims) fruit peel

Free radicals can trigger various diseases, such as cancer, cardiovascular, arthritis, diabetes, neurological disorders, and aging. Thus, antioxidants are needed to reduce these free radicals. The peel of the purple passion fruit (Passiflora edulis f. edulis Sims) has many phenolic compounds that indicate antioxidant capacity. This study aims to determine the percentage yield and total phenolic contents in the ethanol extract of purple passion fruit peel. Extraction of purple passion fruit peel using the method of maceration with ethanol solvent. Measurement of total phenolic levels in ethanol extract from purple passion fruit peel using the UV–Vis Spectrophototometry method with Folin-Ciocalteu reagent. The principle of this method is based on the reagent between gallic acid and the Folin-Ciocalteu reagent that will produce a molybdenum-tungsten complex. Furthermore, the addition of Na2CO3 solution will change the color of the solution to blue, and its absorbance can be measured at a wavelength of 765 nm. The results showed that the ethanol extract from purple passion fruit peel yielded 1.363% and total phenolic levels of 30.758 mg of gallic acid equivalent per the gram of extract. The existence of the total phenolic content proves that the ethanol extract from purple passion fruit peel has the potential to be used as an alternative source of natural antioxidants.

POLYPHENOL COMPOSITION OF THE FRUIT AND STEM OF ELDERFLOWER WILD-GROWING IN GEORGIA

Extending the range of medicinal products produced from plant raw materials and great interest in herbal medicine are totally linked to the availability of plant raw materials, minor toxicity and side effects. The use of medicinal plant raw materials as a source of valuable biologically active substances in the pharmaceutical and food industries is relevant.The aim of the study was to quantify and evaluate antioxidant activity of biologically active compounds (total phenols, anthocyanins) in the fruit and stem of elderflower (Sambucis nigra) and fruits of Caucasian bilberry (Vaccinium artostaphyion) wild-growing in Georgia.As raw material under study, we used wild-growing elderflower fruit with the fruit-bearing stem and bilberry fruits collected in August 2020 in the mountainous region of Georgia (Racha-Lechkhumi) in the phase of full ripeness.It has been confirmed that the elderflower’s fruit stems, as well as the fruit of elderflower anise and bilberry are rich in: phenolic compounds (elderflower’s fruit -13.8 mg/g, stem - 9.2 mg/g; bilberry fruit - 24.9 mg/g); anthocyanins (elderflower’s fruit - 1.4 mg / g, stem - 3.68 mg/g; bilberry fruit - 18.03 mg /g); they are characterized by high antioxidant activity (elderflower’s fruit - 48.2%, stem - 40.5%; bilberry fruit - 60.3%). Based on the results obtained, the fruits of bilberry and elderflower can be considered to be a cheap alternative source of natural antioxidants for the pharmaceutical, cosmetic and food industries.

Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing

AbstractStevia rebaudiana, cultivated as a sweetener, also contains numerous phenolic compounds with strong antioxidant activities. Here, the antioxidant effects of Stevia rebaudiana leaf (SRL) and stem (SRS) extracts on lipid oxidation in salted Pacific saury (Cololabis saira) fillets throughout the salting and drying process are investigated. Fish fillets treated with SRL and SRS extracts are monitored for lipid oxidation and physicochemical characteristics. The results show that both SRL and SRS extract treatment significantly retard lipid oxidation in the fish, shown by reductions in the levels of peroxide, conjugated diene, and thiobarbituric acid reactive substances. These effects can be attributed to both the antioxidant activity of the extracts and the possible inhibition of the fish lipoxygenase by the SRL and SRS extracts. Interestingly, the SRS extract has stronger activities than the SRL extract in inhibiting lipid oxidation during the fish drying process, despite having relatively lower DPPH radical scavenging activity, ferrous ion‐chelating ability, and reducing power. Notably, the SRS extract is more effective at hydroxyl radical scavenging than the SRL extract, suggesting the importance of hydroxyl radical scavenging during the fish drying process. Consequently, stevia extracts can be a source of natural antioxidants to minimize lipid oxidation in salted fish.Practical applications: Current work demonstrates the antioxidant effect of the aqueous extracts of stevia leaf and stem against the lipid oxidation in salted Pacific saury during salting and drying process. The results open the way to the potential utilization of extracts from stevia leaf and stem, a by‐product of the sweetener industry, as alternative source of natural antioxidants for salted fish and meat.

Analysis of Lycopene Content and Antioxidant Activity Test of Katokkon Chili Extract (Capsicum chinense Jacq)

This study aimed to determine lycopene contents and the antioxidant activity of katokkon chili extract. The extraction process of katokkon chili used the maceration method with the mixture of n-hexane : acetone : ethanol (2:1:1). The concentrated extract of katokkon chili was obtained through the evaporator process at a temperature of 40 ˚C. The analysis process used a UV-Vis spectrophotometer in which the absorbance reading was at λ = 472 nm. The average content of lycopene in katokkon chili extract was 1.457 mg/100g. Testing the antioxidant activity of katokkon chili extract used the DPPH (2,2-diphenyl-1-picrylhydrazyl) method with positive control the vitamin C. The absorbance readings for the antioxidant activity test were at λ = 517 nm. The test results showed that the antioxidant power of katokkon and vitamin C extracts in reducing DPPH free radicals had a similar result which was equally strong. The IC50 value for chili katokkon extract was 13.84 mg/L, and the IC50 value for vitamin C was 5.78 mg/L, so it can be concluded that chili katokkon can be an alternative source of natural antioxidants to replace vitamin C.

Anti-Alzheimer potential of a waste by-product (peel) of Omani pomegranate fruits: Quantification of phenolic compounds, in-vitro antioxidant, anti-cholinesterase and in-silico studies

Alzheimer's disease (AD) is an irreversible progressive neurodegenerative disease. Punica granatum L., ( P. granatum ) is one of the most important commercial crops of Oman with traditional medicinal claims. The study aimed to quantify the phenolic content of the Omani pomegranate peel extracts and to investigate their antioxidant, anti-cholinesterase activities along with computational studies for the development of AD therapy. The dried peels of P. granatum fruits were exhaustively extracted with chloroform, ethyl acetate and butanol. Peel extracts were subjected to the preliminary phytochemical screening. Colorimetric methods were used to quantify total phenolic and flavonoids contents. The neuroprotective potential of the peel extracts was evaluated by assessing the in-vitro antioxidant activity and their ability to inhibit acetylcholinesterase (AChE) enzyme activity. In-silico analysis and molecular docking of the most promising phenolic metabolite present in pomegranate peel was also carried out. The phytochemical screening showed the presence of flavonoids, tannins, alkaloids, carbohydrates and terpenoids. The total phenolic, flavonoids content & antioxidant activity was found to be higher in the butanol extract. Surprisingly, butanol extract showed slightly lower AChE inhibitory activity than chloroform extract. Catechin, a polyphenolic compound present in the peel showed lower binding energy for AChE in comparison to Beta-secretase-1 (BACE-1). It formed three and two hydrogen bonds with AChE and BACE-1, respectively. The results of the current study provided evidence that butanol extract is rich in phenolics and possesses excellent antioxidant activity. Furthermore, in silico and in-vitro studies conducted on P. granatum revealed promising anti-AD activity. Further investigations must be carried out to isolate and develop the chemical constituents of pomegranate peel as neuroprotective agent(s). • Phytochemical screening and quantification of phenolic compounds in an agro-waste. • Evaluation of antioxidant and anticholinesterase activity of pomegranate peel extracts. • In silico studies and molecular docking studies on the polyphenolic compounds found in pomegranate peel. • Butanol solvent was found to be optimum for the isolation of polyphenolic compounds. • Pomegranate peel could be used as an alternative source of natural antioxidants.

Brewing By-Products as a Source of Natural Antioxidants for Food Preservation.

Brewer’s spent grain (BSG) and brewer’s spent hops (BSH) are the major solid by-products of the brewing industry. The present work evaluated their potential as an alternative source of natural antioxidants. The efficacy of different solvents (MilliQ water, 0.75% NaOH, 50% MeOH, 50% MeOH + 0.3% HCl and 50% Acetone) for extracting polyphenols of these by-products was firstly evaluated, with NaOH showing the best results. The extraction conditions were optimized using the response surface methodology, and were determined to be 1.45% NaOH and 80 °C. BSG extracts showed the highest total polyphenol content (24.84–38.83 µmol GAE/g), whereas the BSH showed the lowest value (24.84 ± 1.55 µmol GAE/g). In general, BSG extracts presented significantly higher antioxidant capacity (ABTS, ORAC). Ferulic acid was the main polyphenol in all BSG extracts (156.55–290.88 mg/100 g), whereas in BSH, this compound was not detected. The addition of 10% BSG extract in o/w emulsions (stored 14 days) showed a reduction in the formation of primary oxidation products of 97%. In the emulsions covered with polylactic acid active films (1% BSG), this reduction corresponded to 35%. Hence, this study demonstrates the potential of these by-products as natural antioxidant sources for protecting food systems against oxidation.

Phytochemical Screening, Volatile Compound Analysis, and Antioxidant Activity of Mangifera quadrifida Jack (Isem Kembang) Baby Fruit collected from Lampung, Indonesia

Mangifera quadrifida Jack (Isem Kembang) is a rare fruit native to Lampung, Southern Sumatera, Indonesia. Phytochemical composition and antioxidant activity in Mangifera quadrifida Jack baby fruits are still unknown. This study aims to analyze the phytochemical compounds and antioxidant activity contained in Mangifera quadrifida Jack baby fruit extracts. In this study, the baby fruit of Mangifera quadrifida Jack was extracted using n-hexane, ethyl acetate, and methanol as the solvent in a separate experiment. Phytochemical tests were carried out for all extracts, followed by analysis of volatile compounds using GC-MS (Gas Chromatography – Mass Spectrometry). Then the antioxidant activity test was carried out on all three extracts to assess the inhibitory activity against DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals. Phytochemical test results of Mangifera quadrifida Jack extracts revealed the presence of various bioactive compounds. GC-MS analysis providesl information about volatile compound content for each extract, which involves alkanes, alkenes, esters, carboxylates, phenolic compounds, aromatics, and aldehydes. Antioxidant activity investigation of the extracts obtained from n-hexane, ethyl acetate and methanol showed the IC50 values of 430.63ppm, 24.52ppm, and 23.67 ppm, respectively. This shows that the baby fruit of Mangifera quadrifida Jack can be used as an alternative source of natural antioxidants.

Comparative assessment of α-amylase and α-glucosidase inhibition and in vitro antioxidant capacity of Garcinia schomburgkiana bark, fruit, and leaf extracts

Background: Garcinia schomburgkiana is a conventionally used as an herb for the treatment of diabetes, coughs, and menstrual disturbances. Objectives: The study was to examine in vitro antioxidant potentials and inhibitory effect against α-amylase and α-glucosidase of the bark, fruit, and leaf extracts of G. schomburgkiana using different traditional extraction methods and investigate the bioactive compound using spectroscopic and chromatographic techniques. Materials and Methods: The extracts were prepared by maceration with 80% ethanol and decoction with distilled water. The anti-free radical activities of the extracts were tested through decolorization of 2,2-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and lipid peroxidation assays. The active compound was elucidated and quantified. Results: The ethanolic bark extract displayed the highest activities of DPPH, ABTS, lipid peroxidation, α-glucosidase, and α-amylase inhibition assays with EC50 values of 28.96 ± 1.62, 9.79 ± 0.14, 574.89 ± 14.68, 20.40 ± 1.33 and 2.81 ± 0.43 μg/mL, respectively. Thus, the ethanolic bark extract was selected to assess the bioactive compound by bioactivity-guided isolation. The active biflavonoid, named morelloflavone, was isolated and elucidated. Morelloflavone exhibited high activities comparable with positive controls (ascorbic acid and acarbose). Moreover, the content of morelloflavone from different extracts was analyzed by high-performance liquid chromatography. The bark maceration with ethanol yielded the highest contents of morelloflavone. Conclusion: The bark ethanolic extract of G. schomburgkiana has more potentials than other extracts. The isolated compound demonstrated the strong activities and could be the alternative source of natural antioxidants and α-amylase and α-glucosidase inhibitor.

Enriquecimiento del aceite comestible por compuestos fenólicos y antioxidantes de chile piquín (Capsicum annuum var. glabriusculum)

Capsicum annuum var. glabriusculum presenta adaptaciones locales a distintas dinámicas antropocéntricas y ecológicas, por lo que ampliar sus usos alimenticios a partir de su potencial antioxidante permitirá contribuir al conocimiento para fortalecer cadenas de valor, robustecer su aprovechamiento y el consumo de plantas comestibles silvestres locales. El objetivo de este trabajo fue suplementar con chile piquín un aceite comestible comercial de cártamo y evaluar su capacidad antioxidante, a través de la determinación del contenido de compuestos fenólicos y mediante ensayos de captación de radicales libres ABTS+ y DPPH·, evaluados en: 1) la muestra de chile piquín a través de dos solventes de extracción y 2) en el aceite suplementado y sin suplementar a los 0 d, 7 d, 14 d, 21 d y 28 d posteriores a la preparación (DPP). El chile piquín presentó altos valores antioxidantes, el análisis de varianza (ANOVA) indicó que el extracto acuoso superó al hidroalcohólico. El ANOVA factorial mostró diferencias significativas en los tres parámetros antioxidantes evaluados. Estas disimilitudes se asociaron a la suplementación, tiempo (DPP) y la combinación de la suplementación y DPP. La suplementación del aceite de cártamo con C. annuum var. glabriusculum enriqueció 66 % su valor antioxidante. La comparación de medias mostró diferencias significativas en la combinación de tratamientos y DPP. La combinación de aceite suplementado y los DPP presentó variabilidad en los datos de polifenoles totales y habilidad contra ABTS+. Se observó una relación inversa entre los DPP y compuestos fenólicos totales y capacidad contra ABTS+, contrario a la prueba para DPPH·. Los resultados obtenidos validan que la adición de chile piquín incrementa la biofuncionalidad del aceite de cártamo y puede ser alternativa de fuente de antioxidantes naturales.

Evaluation of Moroccan microalgae: Spirulina platensis as a potential source of natural antioxidants.

Background Ethanolic, aqueous and lipidic extracts of Spirulina platensis were evaluated for their bioactive substances (polyphenols and fatty acids) and antioxidant activities using two different assays diphenyl-1-picrylhydrazyl (DPPH) and azino-bis (ethylbenzthiazoline-6- sulfonicacid (ABTS)). Methods The phenolic compounds amounts were determined by colorimetric assays and were analyzed by high-performance and liquid chromatography (HPLC) method. The identification of phenolic compounds in the extract was accomplished by comparison of their retention times with those of pure standards. The chemical composition of fatty acids in lipidic extract was determined by GC/FIDs and GC/MS method. Results The obtained results revealed that using DPPH, the ethanolic extract recorded the highest activity with (IC50=449 μg/mL ± 83). It was characterized with a high levels of phenolic and flavonoid content 0.33 ± 0.01 mg GAE/g dw and 0.21 ± 0.01 mg quercetin/g dw, respectively. The ethanolic extract showed the presence of caffeic acid, syringic acid, ferulic acid, p-coumaric acid, chlorogenic acid, kaempferol, quercetin and apigenin. Those entire phenolic compounds seem participle synergistically to the pronounced higher activity. To the best of our knowledge, the apigenin (4', 5, 7,-trihydroxyflavone), a natural compound which is famously known by its potent antiradical activity, was identified for the first time in Moroccan S. platensis only in the ethanolic extract. A high positive correlation (r=0.895) between the antioxidant activity and the chemical composition of ethanolic extract was observed. For ABTS, lipidic extract showed the highest activity with (IC50=740 μg/mL ± 12). A total of 15 fatty acids compounds, amounting 89.73% of the extract were identified. γ-linolenic acid (GLA) (39.02%) and α-linolenic acid (ALA) (13.85%) were the major component and contribute greatly to the antioxidant activity observed. The lipidic extract has a high content of unsaturated fatty acids (70.95%) which are often exhibited very high antioxidant activity since they have two or more double bonds and chain lengths. The aqueous extract either with DPPH or ABTS methods, recorded low antioxidant activity. Its correlation was r=0.499, lower than found in the ethanolic extract. Conclusions These results showed that Spirulina platensis could be considered as a valuable source of fatty acids and phenolics with potent antioxidant activity. It may be employed in the manufacture of pharmaceutical drugs as an alternative source of natural antioxidants.

Mycochemical Screening and Analysis, Antioxidant Activity, and Biochemical Composition of Fermentation Strain Snef1216 (Penicillium chrysogenum).

Antioxidants are the radical scavengers that inhibit peroxidation and other free-radical processes, which in return safeguard different organisms from various diseases attributed to radical reactions. Synthetic antioxidants inhibit free radicals, but they also have harmful side effects. However, mycochemicals of natural fungal origin are safe and best substitutes for harmful synthetic chemical antioxidants. The prime objectives of the study include appropriate qualitative and quantitative mycochemical screening, antioxidant potential, and chemical composition of Snef1216 (Penicillium chrysogenum). The study has used aluminium chloride colourimetric method, Folin–Ciocalteu reagent assay, and DPPH (1,1-diphenyl-1-picrylhydrazyl) for analysis of total flavonoid content and phenol content and antioxidant activity, respectively. However, the presence of biologically active compounds was screened through gas chromatography-mass spectrometry (GC-MS). Quantitative analysis demonstrated the existence of flavonoids, glycosides, flavones, saponins, phenols, and catecholic tannins excluding alkaloids, terpenoids, steroids, and gallic tannins. The outcomes exposed total flavonoid content and phenolic content in P. chrysogenum were 85.31 ± 1.23 mg·QE/g and 135.77 ± 1.14 mg·GAE/g, respectively. Snef1216 (P. chrysogenum) displayed the highest free-radical scavenging activity with 63.86% inhibition of DPPH. The analysis confirms that Snef1216 (P. chrysogenum) is an alternative source of natural antioxidants. The obtained data have provided the foundation for its use in agricultural, environmental, and pharmaceutical industries.

Antimicrobial and Antioxidant Properties of Four Lycopus Taxa and an Interaction Study of Their Major Compounds.

The compositions of leaf infusions of three genotypes of Lycopus europaeus L. with origins in central Europe, namely L. europaeus A (LeuA), L. europaeus B (LeuB), and L. europaeus C (LeuC), and one genotype of L. exaltatus (Lex), were examined by LC-MS-DAD (Liquid Chromatography Mass Spectrometry and Diode Array Detection) analysis. This revealed the presence of thirteen compounds belonging to the groups of phenolic acids and flavonoids, with a predominance of rosmarinic acid (RA) and luteolin-7-O-glucuronide (LGlr). The antimicrobial activity of leaf infusions was tested on the collection strains of Gram-positive and Gram-negative bacteria, and on the clinical Staphylococcus aureus strains. We detected higher activity against Gram-positive bacteria, of which the most susceptible strains were those of Staphylococcus aureus, including methicillin-resistant and poly-resistant strains. Furthermore, we examined the antioxidant activity of leaf infusions using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods, and on NIH/3T3 cell lines using dichlorodihydrofluorescein diacetate (DCFH-DA). We also studied the mutual interactions between selected infusions, namely RA and/or LGlr. In the mixtures of leaf infusion and RA or LGlr, we observed slight synergism and a high dose reduction index in most cases. This leads to the beneficial dose reduction at a given antioxidant effect level in mixtures compared to the doses of the parts used alone. Therefore, our study draws attention to further applications of the Lycopus leaves as a valuable alternative source of natural antioxidants and as a promising topical antibacterial agent for medicinal use.

In Vitro Antioxidant Properties of Berry Leaves and Their Inhibitory Effect on Lipid Peroxidation of Thigh Meat from Broiler Chickens

AbstractThe present study is designed to evaluate the antioxidant compounds from bilberry, cranberry, and raspberry leaves in connection with their radical scavenging activities, and their potential in inhibiting the lipid peroxidation of thigh meat from broiler chickens. For this purpose, plant extracts are analyzed regarding the content in bioactive compounds, antioxidant properties analysis including 1,1‐diphenyl‐2‐picrylhydrazyl, superoxide, hydrogen peroxide, and hydroxyl radical‐scavenging activities. Lipid peroxidation is induced by an Fe+3/ascorbic acid system and the inhibitory effects of plants extracts are assessed using thiobarbituric reactive substances (TBARS) as biomarkers for quantifying lipid oxidation in meat. The overview of the analyzed antioxidant compounds shows that cranberry leaves present the highest concentrations of vitamin E, β‐carotene, lutein and zeaxanthin, and polyphenols and a total antioxidant capacity with 52% higher than bilberry and 360% than raspberry. Bilberry leaves extract shows the strongest effect (p < 0.0001) in inhibiting meat lipid peroxidation.Practical Applications: The results demonstrate the positive effect of the selected berry leaves in the oxidative stability of broiler chicken meat under in vitro conditions, and may be suggested as an alternative source of natural antioxidants for animal nutrition, with benefits in inhibiting and delaying oxidation, and also enhancing the nutritional value of meat.

Mentha Rhizomes as an Alternative Source of Natural Antioxidants.

Unlike its aerial parts, the underground parts of Mentha have so far been studied only marginally. By examining the polyphenolic fingerprint, the antioxidant efficacy and the mutual antioxidant behaviour of mixtures of mint rhizomes, our study presents a modest contribution to addressing this gap. Firstly, we examined the composition of the mint rhizomes: Mentha × piperita cv. ‘Perpeta’ (MPP), M. longifolia (ML), and M. × villosa cv. ‘Snežna’ (MVS). Our LC-MS-DAD analysis revealed the presence of ten compounds belonging to groups of phenolic acids and flavonoids, of which the rosmarinic acid (RA) and lithospermic were most strongly represented. Secondly, we evaluated the antioxidant activity of rhizome infusions by DPPH and ABTS and on NIH/3T3 cell lines by DCFH-DA. Thirdly, we determined, examined, and explained the mutual interactions of rhizome infusions mixtures. While most of the combinations acted additive, synergy was observed in ternary infusion mixtures. The synergic action was also detected in the combination of MPP rhizome infusion and RA in the DCFH-DA test. The combinations of mint rhizomes and rosmarinic acid displayed a high dose-reduction index. This leads to beneficial dose reduction at a given antioxidant effect level in mixtures, compared to the dose of the parts used alone. So far, the pharmaceutical and food industry has not used mint rhizomes in commercial products. Hence, our study draws attention to further applications of the Mentha rhizomes as a valuable alternative source of natural antioxidants.

Application of ultrasound to oil extraction from sacha inchi (Plukenetia volubilis L.) kernel cake

Sacha inchi (Plukenetia volubilis L.) oil has a very high content of the omega-3 fatty acid alpha-linolenic acid, which makes it comparable only to flaxseed oil. Sacha inchi oil has a very high content of tocopherols which consist predominately of gammatocopherol and delta-tocopherol. There was not much research mentioned to the application of ultrasound on oil extractrion from sacha inchi (P. volubilis L.) kernel cake. Therefore, objective of this study focused on the effects of sonication variables on the oil extraction yield, tocopherol and total phenolic content from sacha inchi (P. volubilis L.) kernel cake. The highest oil extraction recovery, tocopherol and total phenolic content were noted by sonication at frequency 37 kHz, power 30W/g in 3 min, with 30 min of additional extraction time. Ultrasound was used as an effective approach in assisted oil extraction from sacha inchi (P. volubilis L.) kernel cake. The sacha inchi oil was found to contain high amount of total phenolic compound, which can be potentially used as an alternative source of natural antioxidants in food industry.

Encapsulation of polyphenols from fermented wastewater of Miang processing by freeze drying using a maltodextrin/gum Arabic mixture as coating material

Freeze drying using a maltodextrin/gum Arabic mixture (50 : 50%w/w) as coating material could be used to encapsulate phenolic compounds of wastewater from Miang (fermented tea leaf) production. The effect of concentrated fermented Miang water: coating material ratios of 10:1, 30:1, and 50:1 on the encapsulation efficiency was investigated. The result revealed that as the weight ratio of concentrated fermented Miang water to maltodextrin/gum Arabic mixture increased, the encapsulation efficiency decreased while the antioxidant capacity of Miang powder increased due to a higher phenolic concentration in the encapsulation process. The weight ratio of concentrated fermented Miang water to maltodextrin/gum Arabic mixture of 10 : 1 was the suitable ratio to encapsulate phenolic compounds with the efficiency as high as 99.40%. The IC50 values of DPPH and ABTS assays for the obtained Miang powder were 24.19 and 332.75 µg/ml, respectively. Additionally, the Miang powder contained gallocatechin, epigallocatechin, catechin, epicatechin, gallocatechin gallate, gallic acid, and caffeine. Practical applications Fermented Miang water (fermented tea leaf; Camellia sinensis var. assamica) as wastewater from Miang production is an attractive source of natural bioactive compounds, particularly phenolic compounds with antioxidant activity. These phenolic compounds were efficiently encapsulated by freeze drying using a maltodextrin/gum Arabic mixture as coating material. The phenolic compounds identified in Miang powder were gallocatechin, epigallocatechin, catechin, epicatechin, gallocatechin gallate, gallic acid, and caffeine. Therefore, the fermented Miang water that is thrown away and not used for other processes could be produced as Miang powder that is applied as an alternative source of natural antioxidants for food supplements, pharmaceuticals, cosmetics and other health products.

Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile

In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged.

Carotenoprotein from Pacific white shrimp (Litopenaeus vannamei ) shells extracted using trypsin from albacore tuna (Thunnus alalunga ) spleen: Antioxidant activity and its potential in model systems

Antioxidative activities of carotenoprotein from Pacific white shrimp shells extracted by trypsin from albacore tuna spleen were investigated. Carotenoprotein exhibited increased DPPH, ABTS radical scavenging activities, ferric reducing antioxidant power (FRAP), metal chelating activity, hydrogen peroxide, and hydroxyl radical scavenging activities as concentration increased up to 5 mg/mL (p < .05). ABTS radical scavenging activity of carotenoprotein was stable over a wide pH range (2–11) and temperature up to 100°C for 180 min. It was also stable in a simulated gastrointestinal tract model system. Carotenoprotein was able to reduce lipid oxidation in a dose-dependent manner. During storage at room temperature, light and dark, 4°C and −20°C for 12 weeks, the ABTS radical scavenging activity of carotenoprotein was stable with more than 75.75% activity retention. Therefore, Pacific white shrimp carotenoprotein may be used as an alternative source of natural antioxidants. Practical applications Carotenoprotein from Pacific white shrimp shells, the by-products from shrimp processing industry, can be extracted using tuna trypsin. This product possessed antioxidative activities and could serve as natural antioxidant to prevent lipid oxidation in foods.