Amount Of Antioxidant Activity Research Articles

Osmotic dehydration optimization of butternut squash (Cucurbita moschata Duch) using response surface methodology

Butternut squash (Cucurbita moschata Duch) has a reasonably high carotene content. The flour-making process of it is related to the carotene content and antioxidant activity. It is essential to determine the optimum conditions of osmotic dehydration process by treating the concentration of the salt solution (5-15%), immersion time (60-180 mins), and stirring speed (10-40 rpm) on colour, beta-carotene content, and antioxidant activity using Response Surface Methodology (RSM) with Box-Behnken Design (BBD). All responses had a quadratic model fit (p<0.05). The R2 values are 86.7 for water loss, 84.9 for a solid gain, 96.3 for colour (ΔE), 94.3 for colour (chroma), 65.5 for beta-carotene, and 70 for antioxidant activity, respectively. The decrease in water content was strongly influenced by the salt solution concentration, stirring speed, and soaking time. However, among three factors, the salt solution concentration was the most influential. The stirring speed significantly influences the addition of solids to the material (solid gain) during the osmotic dehydration process. In contrast, ΔE and chroma were influenced by the stirring speed and immersion time for colour changes. Stirring speed influences beta-carotene levels. The amount of antioxidant activity was influenced by the stirring speed and immersion time. The optimization results obtained a salt solution concentration of 15%, a stirring speed of 25 rpm, and an immersion value of 155.8 mins. The magnitude of the three factors above provides a predictive value for water content to decrease to a maximum of 8.57%, solid gain to increase by 8.34%, beta-carotene content to decrease by 11.07% on a wet basis, antioxidant activity to decrease by 2.74, ΔE 20.22, and chroma of 71.07. The composite desirability value was 77.30%. Treating the salt concentration, soaking time, and stirring frequency affect the colour change, water loss, addition of solids, beta-carotene levels and antioxidant activity. The research finds that reducing the water content in the DO process has a significant effect, so the drying process can be carried out more quickly. In addition, the significance of the optimal conditions for the honey gourd DO process can be applied to further processing, for example, for the manufacture of industrial-scale flour

Antioxidant activities of plant species growing in different habitats (serpentine, gypsum and limestone)

In this study, plant species (gypsum, limestone, and serpentine) growing in different habitats in Erzincan province were investigated. Gypsum [Verbascum alyssifolium Boiss., Tanacetum heterotomum (Bornm.) Grierson, Psephellus recepii Wagenitz & Kandemir, Gypsophila lepidioides Boiss.], limestone [Cyclotrichium niveum (Boiss.) Manden. & Scheng, Chrysophthalmum montanum (DC.) Boiss, Teucrium leucophyllum Montbret & Aucher ex Bentham, Phlomis oppositiflora Boiss. & Hausskn] serpentine [Fumana aciphylla Boiss., Convolvulus pseudoscammania C. Koch., Hypericum thymbrifolium Boiss & Noé, Salvia indica L., Gladiolus halophilus Boiss. & Heldr.] were examined. The total phenolic contents (TPC), total flavonoid content (TFC), and the amount of antioxidant activity (DPPH, FRAP) were analyzed in different organs of the plants, including leaves, branches, and roots. According to the obtained data, when plant parts and habitats were taken into consideration, it was observed that the plant with the highest flavonoid content (29.71±0.57 mg QE g-1 extract) was S. indica growing in the serpentine area with its leaf parts. In terms of total phenolic content, it was determined that the root part of S. indica growing in the serpentine area had high values (91.53±2.48 mg GAE g-1 extract value). When evaluated in terms of the Iron (III) Ion Reducing Antioxidant Power (FRAP) method, it was observed that the highest value was the stem part of F. aciphylla growing in a serpentine area (100.35±1.60 mg TE g-1). In terms of DPPH radical capacity, the highest value belonged to the leaf part of Salvia indica (15.75±1.74 μg mL-1), which is also grown in the serpentine area. The results were evaluated utilizing the SPSS Statistical Program and differences were observed between habitats. A strong correlation was found between the phenolic and flavonoid contents of plants and their antioxidant activities. The findings showed that the phenolic, flavonoid content, and antioxidant activities of plants grown in different ecological conditions vary significantly.

СРАВНИТЕЛЬНЫЙ АНАЛИЗ КОНЦЕНТРАЦИИ ЭКСТРАКТИВНЫХ ВЕЩЕСТВ СУХИХ ВИН ИЗ БЕЛЫХ СОРТОВ ВИНОГРАДА СЕЛЕКЦИИ ВНИИВиВ В ПРОЦЕССЕ БУТЫЛОЧНОЙ ВЫДЕРЖКИ

One of the most important quality indicators is the wine extract, which makes it possible to judge the fullness of taste, the harmony of taste, the amount of antioxidant activity, and even the authenticity of the origin of wine products. The purpose of the work is a compar-ative analysis of changes in extractive substanc-es in dry white wines from hybrid grape varie-ties grown in Rostov region during bottle aging. The objects of the study were dry white wines produced from grape varieties of ARRIV&W breeding according to generally accepted tech-nology under the same fermentation conditions – Platovsky, Stanichny, Donus, control – Ali-gote, which were aged in a bottle from 1 to 3 years in the enoteca of the institute. As a result of the research, it was found that the highest content of reduced and residual extract in com-parison with other samples was observed in wines from the Platovsky grape variety. In ex-perimental samples, the amount of organic acids fluctuated within 4.8–6.8 g/dm3 and, as aging in the bottle, decreased in wines from Aligote and Platovsky varieties by 25 %, from Stanich-ny and Donus varieties by 16 and 15.6 %. The maximum concentration of tartaric acid was noted in wines from Stanichny variety (4.1–2.9 g/dm3). In wines from varieties Stanichny, Donus, Aligote aged 1−3 years, the ratio of tar-taric and malic acids was more than 3, and the ratio of the residual extract to the total content of organic acids was less than 3, they also not-ed the development of taste properties in the direction of improvement. In wines from the Platovsky variety, after 2 and 3 years of aging in the bottle, the ratio of tartaric and malic ac-ids was 2 or less, and the ratio of the residual extract to the total content of organic acids was more than 3; they showed a deterioration in or-ganoleptic characteristics during aging, they were distinguished by a rough and discordant taste. It was revealed that the formation of a rounded and harmonious taste of wine during aging in a bottle depends on the ratio of the ex-tract components and their optimal composi-tion, as well as on the varietal characteristics of the grapes and its potential.

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.

ANTHOCYANIN LEVELS AND ANTIOXIDANT ACTIVITY OF TORTILLA PURPLE SWEET POTATO (Ipomoea batatas L)

Purple sweet potato is a source of anthocyanins that function as antioxidants, antimutagenic, and anti-carcinogenic so that it has the potential to be processed into various functional food products. The stability of anthocyanin levels in the product is greatly influenced by temperature during processing, where the use of high temperatures will damage and reduce anthocyanin levels. This research was conducted to determine the effect of processing and combination of raw materials on anthocyanin levels and antioxidant activity of tortilla products made from a combination of purple sweet potato (Ipomoea batatas L) and cassava. The research design used a completely randomized design, with the object of research being tortillas made from purple sweet potato obtained from Palolo District, Sigi Regency, Central Sulawesi Province, combined with cassava obtained from the local market in Palu City, Central Sulawesi Province. The results showed that the anthocyanin levels of tortilla products varied from 5% (P1) to 19.63% (P5). There was a very significant decrease in anthocyanin levels around 68.26 - 91.91%. The amount of antioxidant activity was measured by IC50, wherefrom the research it was known that the IC50 value of tortilla products ranged from 242.68 to 155.66 µg / ml which indicated that the antioxidant activity of tortilla products was weak and even almost inactive. Based on the results of the study, it is indicated that the processing of purple sweet potatoes into tortillas is not appropriate because the processing is predominantly using high temperatures so that it can damage the anthocyanin content and reduce antioxidant activity.

Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp

Barberry fruit is a good source of natural antioxidants and various functional compounds. The barberry pulps throw away during producing barberry juice. The aim of the study was to develop the barberry pulp powder as an additive with nutritional value (antioxidant activity, total phenols, and flavonoids content) and quality properties (color properties, sensory properties, flowability). The heating drying was conducted at different conditions (50, 60, and 70 °C for 10, 13, and 16 h). In the second step, the best powder was used to develop compressed tablets of barberry powder with different concentrations (30–50%). The amount of antioxidant activity and flavonoid compounds of powders were in the range of 63.32–80.23% and 164.42–232.91 ppm, respectively. Drying increased the values of DPPH scavenging activity, total phenol and flavonoid content (p < 0.05). The Carr index (0.15–0.19), and Hausner ratio (1.22–1.25) determined the good flowability. According to the results, the optimal temperature and time for drying was 60 °C for 13 h. This sample was applied for tablet preparation. The tablets had a diameter of 5 mm and thickness of 3 mm and included 14.40–17.35%, 48.77–65.13%, and 70.09–98.33 mg GAE/100 g of fiber, antioxidant activity and, total phenol content, respectively.

Synthesis of new Schiff bases; Investigation of their in situ catalytic activity for Suzuki CC coupling reactions and antioxidant activities

AbstractNew series of Schiff bases have been synthesized from the reaction between cyclohepta‐2,4,6‐trien‐1‐ylmethanamine and different aldehydes, and characterized via using 1H NMR, 13C NMR, FTIR spectroscopy, and GC–MS. After the successful synthesis, the in situ catalytic activity of all Schiff bases have been examined for the Suzuki CC cross‐coupling reactions using phenylboronic acid, aryl bromides, and PdCl2 as a catalyst. Before starting these investigations, reaction conditions were optimized using different bases and solvents. At the end of these reactions, the best efficiency was obtained in Et3N and EtOH. In addition to catalytic investigations, antioxidant activities of all synthesized Schiff bases were examined using DPPH and Iron (Fe2+) chelation methods, and IC50 values were calculated. While many molecules show various amounts of antioxidant activity, especially molecules 8e and 8g showed the best activity compared to butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), which were used as positive controls, in DPPH and Iron chelating methods, respectively.

Effect of Roasting on Bioactive and Antinutritional Components of Flaxseed (Linum Usitatissimum)

Flaxseed (Linum usitatissimum) collected from Morang district, Nepal was studied to explore the effect of roasting at 180oC for 5, 10, 15 and 20 min and soaking (12 h followed by sun drying followed by roasting at 180oC for 15 minutes) on its bioactive compounds (flavonoids, polyphenol and anti-oxidant activity), nutritional and anti-nutritional compounds (hydrocyanic acid and oxalate). The crude extracts of samples were prepared using 80% methanol by maceration technique for analysis of total flavonoid content, polyphenol content and free radical scavenging activity. Roasting of flaxseed had significant impact on its bioactive, nutritional and anti-nutritional components. Flavonoid content increased significantly (p<0.001) from 45.33 ± 5.03 mg QE/100 g to 238.16 ± 8.8 mg QE/100 g on roasting whereas there was no significant increment of flavonoid on soaking. Polyphenols content decreased significantly (p<0.001) on roasting and soaking followed by roasting. The highest amount of antioxidant activity was found to be in raw and 15 min roasting i.e 1.57 mg AAE/mg DM. And antioxidant activity was further increased on soaking followed by roasting. Hydrocyanic acid on raw sample was 649.3 ± 1.41 mg/kg decreased significantly (p<0.001) to 115.2 ± 10.41 mg/kg at 15 min roasting. Similarly, oxalate content decreased significantly (p<0.001) on roasting. Soaking followed by roasting further decreased HCN and oxalate content significantly (p<0.001). Protein, fat and fiber content were decreased significantly whereas calcium content increased significantly on 15min roasting. Similarly, on soaking followed by roasting, protein, fat and calcium content were decreased and crude fiber increased significantly.

Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

The quest to determine and use polyphenolic compounds present in fruits and vegetables as natural antioxidants has recently attracted much attention due to their beneficial health effects. In this study, the total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), antioxidant activity (AA), and individual polyphenol components of Simon No. 1, Yuzi No. 7, Shangshu 19, and Pushu 32 sweet potato cultivars (edible parts: leaf, stalk, stem, skin, and flesh) were investigated. TPC, TFC, and TAC values ranged from 440 ± 0.17-12080 ± 0.58 CAE mg/100 g DW, 94 ± 0.08-4210 ± 0.74 QE mg/100 g DW, and 7 ± 0.01-1010 ± 0.54 CGE mg/100 g DW, respectively. Yuzi No. 7 sweet potato cultivar contained significantly higher amounts of TPC, TFC, TAC, and AA in all its edible parts, followed by Pushu 32, Simon No. 1, and Shangshu 19 in that order. Regardless of the sweet potato cultivar used, TPC, TFC, and TAC of sweet potato leaves were significantly higher than those of other edible parts. High-performance liquid chromatography revealed 19 individual phenolic compounds. In general, 3,5-di- O-caffeoylquinic acid, astragalin, and cyanidin were the predominant phenolic acid, flavonoid, and anthocyanin compounds, respectively. The correlation analysis suggested that higher AA could be attributed to higher polyphenol content. Based on our results, edible parts of Yuzi No. 7 sweet potato cultivar presented the highest amounts of polyphenol content and AA suggesting the possibility of utilizing this cultivar by farmers and the food industry as a functional food product.

Chemical composition of the essential oils of Artemisia species from Iran: a comparative study using multivariate statistical analysis

ABSTRACT Essential oils (EOs) of eight Artemisia specieswere analyzed by gas chromatography-mass spectrometry (GC/MS) and gas chromatography/flame ionization detector (GC-FID) at vegetative, budding and flowering stages. Regarding the cluster analysis and principal component analysis, group A of cluster analysis (A. campestris) was highly correlated with Methyleugenol and Acenaphthylene and group B of cluster analysis (A. spicigeria, A. sieberi, A. annua, A. vulgaris and A. diffusa(were highly correlated with 1,8-cineole and Camphor. Also group C of cluster analysis (A. absinthium and A. scoparia) were highly correlated with β-Pinene. Methanol crude extracts of leaves of Artemisia species were obtained at vegetative stage. Antioxidant activities by DPPH and Reducing Power (RP) methods, flavonoid and flavonol contents by aluminum chloride (AlCl3) and total phenols by Folin-ciocalteu assay were measured. The greatest amount of antioxidant activity, TP, TF and TFl were found in A. scoparia and the lowest in A. vulgaris.

Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours

In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p < 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.

Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods

BACKGROUND: Barberry is a valuable plant, which is useful in the treatment of different diseases. There are valuable compounds in different parts of barberry that are pruned per year and discarded as waste. OBJECTIVE: In this study, the amount of berberine, phenolic compounds and antioxidant activity of barberry fruits, leaves, and stems of different barberry species (B.integerrima and B.thunbergii) were investigated. METHODS: Central composite design of response surface methodology (RSM) were used in this study to investigate the extraction variables (time: 2–24 h, temperature: 24–70°C and ethanol concentration: 50–90%) in the extraction of berberine from the stem of B.integrrima. The responses used as criteria were the amount of berberine, scavenging radical DPPH, and polyphenol. Also, pulsed electric field-assisted (PEF) was applied as a pretreatment (Pulse strengths of 250, 1000 and 1250 Vcm–1; Pulse numbers (n) of 50 and 100; frequency (f) of 1 Hz) and then the extraction was conducted in optimum condition. PEF increased significantly the amount of berberine. RESULTS: The stem of B.integrrima had the most amounts of antioxidant activity and berberine content, and it was selected for more investigation. The optimum condition in the maceration method was: 90% of ethanol, 70°C, and 3.36 h (141.6 min). According to the result of PEF method, the best condition for extraction of berberine from barberry stems was 1000 Vcm–1 and n = 100. CONCLUSIONS: The results demonstrated that the extract of B.integrrima stem is a good source of berberine, antioxidant, and has the potential to be applied in various industries.

Regulation of oxidative-restorative processes in secondary fermentation of wine materials in sparkling wine technology

The expediency of using preparations of dry inactivated (cell walls) yeast - glutaroma, salcline, bioproject, elivite and activite in the technology of sparkling wines produced by classical and reservoir methods has been studied. Decreased activity of redox potential is found when using said preparations irrespective of method of secondary fermentation. The greatest effect is noted in the combined use of cell wall preparations and bentonite suspension. The use of glutaroma and elivite, as well as mixtures thereof with bentonite, provided the highest amount of antioxidant activity of sparkling wine in both secondary fermentation methods. During the secondary fermentation of the control sample, an increase in glutathione content was observed in the first 2 weeks, after which its concentration remained virtually unchanged for 90 days of observation. The introduction into circulation of glutaroma, activite, bioproject, salcline, activated the fermentation process, and the concentration of reduced glutathione increased. A marked increase in glutathione concentration was found in the combined use of bentonite suspension with glutaroma, elivite and bioprotect. The increase in glutathione content was observed during the whole period of observation. On the basis of the obtained data, the mechanisms of oxidation-reduction process in production of sparkling wines by classical and reservoir methods are justified.

Leucas aspera to Treat Pan Oral Disorders - An Experimental Study.

This article aimed at discussing the effectiveness of developing a new antioxidant and anti-inflammatory product from the natural source namely the extract of Leucas aspera plant that can be used to treat various oral mucosal conditions. The study was a descriptive experimental study. The dried powder extract of the whole LA plant was subjected to various procedures such as phytochemical analysis, antioxidant assay (DPPH) and assessment of anti-inflammatory effect (Cytokine activity in RAW 264.7 macrophage cells) and the results were tabulated. Significance of anti-inflammatory activity was tested by T-test. Our analysis has confirmed that 100µg of plant extract showed high amount of antioxidant activity (78%). The cytokine inhibitory percentage of our plant extract showed consistent increase when tested from 250 ug/ml to 1000ug/ml to be from 24% to 39% thus demonstrating significantly high level of anti-inflammatory potential (P &gt; 0.01). Our study suggests that LA plant can be safely utilized for testing and developing products based on its extract.

Leucas aspera to Treat Pan Oral Disorders - An Experimental Study

This article aimed at discussing the effectiveness of developing a new antioxidant and anti-inflammatory product from the natural source namely the extract of Leucas aspera plant that can be used to treat various oral mucosal conditions. The study was a descriptive experimental study. The dried powder extract of the whole LA plant was subjected to various procedures such as phytochemical analysis, antioxidant assay (DPPH) and assessment of anti-inflammatory effect (Cytokine activity in RAW 264.7 macrophage cells) and the results were tabulated. Significance of anti-inflammatory activity was tested by T-test. Our analysis has confirmed that 100µg of plant extract showed high amount of antioxidant activity (78%). The cytokine inhibitory percentage of our plant extract showed consistent increase when tested from 250 ug/ml to 1000ug/ml to be from 24% to 39% thus demonstrating significantly high level of anti-inflammatory potential (P &gt; 0.01). Our study suggests that LA plant can be safely utilized for testing and developing products based on its extract.

Investigation of antioxidant activity of Cinnamomum tamala and Pittosporum eriocarpum in Central Himachal Pradesh, North Western Himalaya, India

Antioxidants play important role in scavenging free radicals and chain breaking of the oxidation reaction. The Indian traditional medicine largely depends on a variety of drugs synthesized from different medicinal plants and utilized for treating terminal diseases because of the presence of active chemical compounds. Therefore, the present study aims to investigate the antioxidant and radical scavenging activities activity of bark extracts of Cinnamomum tamala and seed extract of Pittosporum eriocarpum. The study revealed that both the extracts have very good amount of antioxidant activities due to the presence of phenolics and flavonoids. The total phenolic contents (TPC) in extracts of C. tamala and seed extract of P. eriocarpum were 778.64±25.96 GAE μg/10 ml and 413.50±4.25 GAE μg/10 ml, respectively. Similarly, the total flavonoid contents (TFC) was 576.0833±2.08 QE mg/10 ml, respectively and 1165.27±20.97 QE mg/10 ml in the bark and seed extracts. The extracts of both species showed significant reducing power and free radical scavenging capacity which may be useful for curing various diseases.

Total Phenolic Content and Antioxidant Activity of Yacon (Smallanthus Sonchifolius Poepp. and Endl.) Chips: Effect of Cultivar, Pre-Treatment and Drying

Recent studies have associated the consumption of yacon root as a functional plant food with reduced glycemic index and, due to its considerable phenolic acid levels, a protection of cell membranes against free radical damage. This study examined the effect of four different treatments including: (1) storage duration after harvest (one and three weeks after harvest); (2) pre-treatment before drying (untreated, pre-treatment with diluted lime juice); (3) drying method (freeze drying (FD) and convective hot air drying (CHAD)); and (4) cultivar (white and red), on the quality of yacon (Smallanthus sonchifolius Poepp. and Endl.) chips in terms of their total phenolic content (TPC) and antioxidant activity (AA) (ABTS (2,2′-Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) Diammonium Salt) radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ferric reducing antioxidant power (FRAP)). Overall, the chips that were produced using pre-treatment with diluted lime juice and FD had the highest amounts of TPC and AA. Regarding the chips produced by means of CHAD, retention of higher TPC and AA was possible with lime-juice pre-treatment and use of higher hot air temperatures. Moreover, chips produced from the white cultivar had higher TPC and AA than chips produced from the red cultivar.

Optimasi Aktivitas Antioksidan Peptida Aktif dari Ceker Ayam Melalui Hidrolisis Enzim Papain

The objective of this study was to optimization antioxidant activity of active peptides of chicken feet with papain hydrolysis. The research method was experimental design conducted using Factorial Completely Randomized Design. Treatments included papain concentration (control (0%) , 1%, 2% and 4%) and Incubation time (24 hours, 36 hours and 48 hours) were repeated four times. The variables observed were proximate analysis,microstructure, dissolved protein concentration and antioxidant activity. The results indicate that the treatment of papain concentration and incubation time variations in chicken feet protein extraction gave a differenceinfluence (P <0.05) to the concentration of solubility protein and antioxidant activity. The interaction of 3% papain concentration and 36 hours incubation time resulted in the highest antioxidant activity amount 55.10 ± 2.24 %. It could be concluded that chicken feet produced bioctive peptide compound that gave high antioxidant activity optimized by hydrolysis of papain enzymes thereby increasing their functional value.

响应曲面法优化撕裂蜡孔菌多糖的微波辅助提取工艺及抗氧化活性研究

本论文以实验室自行筛选并鉴定的一株撕裂蜡孔菌为材料，以多糖得率为评价指标，在单因素试验的基础上，利用响应曲面法的中心组合设计，对菌丝体多糖的微波辅助提取工艺进行优化，并对多糖的体外抗氧化活性进行了研究。结果表明：以水为浸提溶剂，微波辅助提取多糖的最优条件为微波时间30 s、微波功率480 W、液料比1:20、浸提时间30 min、浸提温度35℃。在此条件下菌丝体多糖得率预测值为6.523%，实测值为6.437%。体外抗氧化试验结果证实菌丝体多糖具有一定的抗氧化活性，抗氧化能力与浓度间有很好的量效关系，浓度越大，抗氧化能力越强。其中菌丝体多糖的抗脂质过氧化能力和清除超氧阴离子自由基能力较强，对羟自由基和过氧化氢的清除效果较好，但还原能力较弱。撕裂蜡孔菌菌丝体多糖具有天然的抗氧化能力，在开发多糖类天然抗氧化剂用品方面具有一定的现实意义。 Crude polysaccharides were analyzed from the mycelium of Ceriporia lacerate isolated and identified in our laboratory. According to the single-factor experiments, response surface methodology (RSM) based on a central composite design (CCD) was applied for the optimization of microwave-assisted extraction process. The antioxidant activities of crude polysaccharides were also detected in this paper. The test results indicated that the optimum extraction conditions were obtained as follows: microwave time 30 s, microwave power 480 W, ratio of sample to water 1:20, extract time 30 min and extract temperature 35˚C. Under these conditions, the predictive and verified values of maximal yield of polysaccharides were 6.523% and 6.437%, respectively. Crude polysaccharides from the mycelium of Ceriporia lacerate showed a certain amount of antioxidant activity. The antioxidant capacity of polysaccharide and its concentration had good dose-effect relationship. With the increase of concentration, the antioxidant activities became stronger. Crude polysaccharides had strong anti-lipid peroxidation and scavenging superoxide anion radical effects, but weak in reducing effects. At the same time, scavenging effects of hydroxyl free radicals and hydrogen peroxide were also good. Crude polysaccharides from the mycelium of Ceriporia lacerate had natural antioxidant capacity, and had some realistic practical significance to develop multi-functional antioxidant products.

UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BUAH PURNAJIWA (Kopsia arborea Blume.) DENGAN BERBAGAI PELARUT

Antioxidant activity of Purnajiwa (Kopsia arborea Blume.) fruit has been investigated.The fruit was extracted by various solvents such as n-hexane, ethyl acetate, and ethanol. The aim of the research is to define a class of compounds and antioxidant activity. The compounds test was conducted by the phytochemical method. The results showed that the purnajiwa fruit extract is classified as secondary metabolites of flavonoids, saponins, tannins, alkaloids, and steroids. The antioxidant activity was tested by DPPH method and the amount of antioxidant activity was characterized by IC50 values. The result indicated that the antioxidant activity (IC50) for n-hexane, ethyl acetate, and ethanol solvents is 3524.05 ppm, 316.09 ppm, and 154.89 ppm respectively.Keywords: Purnajiwa Fruit, Antioxidant, DPPH, Phytochemicals