DPPH Free Radical Scavenging Ability Research Articles

Study on the Changes of Antioxidants and their Activities of Tomatoes during the Fermentation Process

In this study, the total phenolic and antioxidant index (DPPH free radical scavenging ability, ABTS free radical scavenging ability and reducing power) were investigated. The results showed that the total phenol content increased gradually with the extension of fermentation time, and reached the maximum at 60 days (p<0.05); the lycopene content decreased first, then increased and then decreased during the fermentation of tomato, and reached the maximum at 20 days (p<0.05); the vitamin c continued to decrease (p<0.05); In terms of antioxidant activity, the scavenging capacity of DPPH radical, ABTS radical and reducing power were significantly increased after tomato fermentation (p<0.05), while the scavenging capacity of hydroxyl radical was decreased (p<0.05). Moreover, polyphenols were positively correlated with scavenging capacity of DPPH and ABTS radicals, respectively. Tomato enzymes have good antioxidant activity, especially scavenging ABTS and DPPH free radicals. Total phenol content can be used as an index to evaluate the antioxidant activity of tomato enzymes. This study provides useful information for the fermentation of tomatoes into an ingredient that is rich in phenolics for producing functional foods with increased antioxidant activities.

Safety assessment and antioxidant evaluation of betulin by LC-MS combined with free radical assays

Betulin, as a new type of natural food preservative, is widely used in various kinds of meat products. However, its detailed mechanism of action and metabolism have not been clarified. In this study, for further gain insight of the mechanism of betulin as a preservative, an efficient method has been applied for measuring the antioxidant capacity of betulin, based on the absorbance of the DPPH• and ABTS• radical cation. When the concentration of betulin was more than 2.0 mg/mL, the scavenging rate of ABTS and DPPH radical reached over 90%, which was equivalent to the antioxidant capacity of Trolox. It is indicated that betulin has significant DPPH and ABTS free radical scavenging ability. This should be one of the important mechanisms for betulin as a preservative. A sensitive method using UHPLC-Q-TOF-MS/MS was established to determine the metabolite profile in vivo and in vitro of betulin. 32 phase I and 2 phase II metabolites were structurally characterized. This study will provide theoretical support for the safety and effectiveness of betulin in the field of preservatives and provide theoretical basis for the further study of betulin and the other natural preservatives. This research also contributes to the development of the food industry.

Antimicrobial and Antioxidant Studies of the Leaf Extract and Fractions of Sabicea brevipes Wernham (Rubiaceae)

Phytochemical analysis, antimicrobial and antioxidant properties of the leaf extract and fractions of Sabicea brevipes were studied. The leaves were defatted and the marc extracted with methanol. The extract was further purified by solvent-solvent partitioning using n-hexane, ethyl acetate and n-butanol to obtain the three solvent fractions. They were screened for phenolics, flavonoids, tannins, saponins, terpenoids, glycosides, and steroids. Total phenolics, flavonoids and tannins were determined quantitatively. The antimicrobial test was screened in vitro by agar diffusion method. Analysis of variance (ANOVA) was used to test for significant difference at p ≤ 0.05 in all study groups. The methanol extract exhibited the most significant amount of phenolics (110.78 ± 1.06 mg GAE/g) while ethyl acetate fraction had the least total phenolics content (50.55 ± 2.91 mg GAE/g). The same trend was observed for the total flavonoids content whereas the methanol extract measured (418.40 ± 14.03 mg QE/g) while ethyl acetate fraction had 192.40 ± 3.06 mg QE/g. Total tannins contents were: methanol extract (102.22 ± 7.58 mg GAE/g) and ethyl acetate (27.33 ± 0.77 mg GAE/g). The antioxidant results showed that the methanol extract had the highest DPPH free radical scavenging ability (93.69%) with half maximal inhibitory concentration (IC50) of 0.601± 0.02 and also highest ferric ion reducing power (50.381 ± 1.56 µmol Fe2+/g). Also, the methanol extract showed high total antioxidant capacity (96.79 ± 0.31 mg AAE) and IC50 of 0.798± 0.01. The antimicrobial results revealed that the methanol extract showed better activity against Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, and Candida albicans than the solvent fractions at concentrations of 200, 100, 50, 25, 12.5, mg/mL having various inhibition zone diameters (IZDs). The methanol extract and fractions of S. brevipes compared favourably in terms of zone of inhibition and minimum inhibition concentration (MIC) with the standard drug disc (Gentamycin and Ketoconazole) against the tested microorganisms. The MIC of the extract and solvent fractions ranged from 6.31 mg/mL to 50.12 mg/mL. The continual use of the extract of Sabicea brevipes in preventing oxidative stress and in the treatment of common infection is justified by these results.

Ultrasound mediated efficient synthesis of new 4-oxoquinazolin-3(4H)-yl)furan-2-carboxamides as potent tyrosinase inhibitors: Mechanistic approach through chemoinformatics and molecular docking studies

We have carried out the synthesis of new 4-oxoquinazolin-3(4H)-yl)furan-2-carboxamide derivatives by the reaction between isatoic anhydride, 2-furoic hydrazide and substituted salicylaldehydes in ethanol: water (5:5 v/v) solvent system using p-TSA as a catalyst under ultrasound irradiation at room temperature. The structures of newly synthesized compounds were confirmed through spectral techniques such as IR, 1H NMR, 13C NMR, and LCMS. The important features of this protocol include simple and easy workup procedure, reaction carried out at ambient temperature, use of ultrasound and high yield of oxoquinazolin-3(4H)-yl)furan-2-carboxamides in short reaction time. The synthesized compounds 4a–4j were screened against tyrosinase enzyme and all these compounds found to be potent inhibitors with much lower IC50 value of 0.028 ± 0.016 to 1.775 ± 0.947 µM than the standard kojic acid (16.832 ± 1.162 µM). The kinetics mechanism for compound 4e was analyzed by Lineweaver-Burk plots which revealed that compound inhibited tyrosinase non-competitively by forming an enzyme-inhibitor complex. Along with this all the synthesized compounds (4a–4j) were scanned for their DPPH free radical scavenging ability. The outputs received through in vitro and in silico analysis are coherent to the each other with good binding energy values (kcal/mol) posed by synthesized ligands.

Preparation and properties of ferulic acid-sugar beet pulp pectin ester and its application as a physical and antioxidative stabilizer in a fish oil-water emulsion

A ferulic acid-sugar beet pulp pectin complex (FA-SBPP) was prepared using an immobilized enzyme (Novozym 435®) as the catalyst at 60 °C in a vacuum-controlled system. The structure of FA-SBPP was characterized by FT-IR and NMR (1H and 13C). In addition, the antioxidant activity of FA-SBPP was evaluated according to the DPPH free radical scavenging ability and ORAC values. Moreover, the physical and oxidation stability of the emulsion was evaluated by particle size distribution, cream index (CI), peroxide value (POV), and 2-thiobarbituric acid reactive substance (TBARS) formation. The results showed that esterification between FA and SBPP was confirmed, and the reaction mainly occurred at the C-2, C-3, and C-6 positions. When the concentration was 1.0 mg/mL, the DPPH scavenging activity and total antioxidant activity of FA-SBPP-3 were 80.03% and 355.72 μmol TE/g, respectively. Compared with SBPP, FA-SBPP-stabilized emulsions exhibited significant smaller droplet sizes and lower CIs, POVs and TBARS amounts. Thus, the introduction of FA changed not only the chemical reactivity but also the polarity of SBPP, thereby improving its antioxidant ability and affinity for the oil-water interface. Thus, we provide a multifunctional stabilizer that can reduce the dose of antioxidants or even replace them in oil-in-water emulsions.

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.

Effect of Lactic Acid Bacteria Fermentation on Antioxidation and Bioactivity of Hawthorn Pulp

Mixed fermentation was carried out for 12 h at 37 °C using Lactobacillusplantarum, Lactobacillus acidophilus and Lactobacillus casei. The effects of lactic acid bacteria (LAB) fermentation on the antioxidant activity and phytochemical concentration of hawthorn pulp (HP) were investigated by comparing the IC50 value (μL/mL) of HP before and after lactic acid bacteria fermentation. Fermented hawthorn pulp (FHP) showed higher DPPH free radical scavenging ability, ABTS free radical scavenging ability and hydroxyl free radicals. Fermented hawthorn pulp (FHP) has higher Fe3+ reducing ability using the absorbance values; LAB fermentation significantly increased the content of free phenol and flavonoids in hawthorn pulp, and the content increased by 34.14% and 53.15 % respectively.

Physicochemical, Structural, and Biological Properties of Polysaccharides from Dandelion.

The edible and medicinal perennial herb dandelion is known to have antitumor, antioxidant, and anticomplement properties. However, the structural characterization and biological effects of its polysaccharides are not well understood. Here, we aimed to extract and investigate a novel polysaccharide from dandelion. A water-soluble polysaccharide, PD1-1, was successfully obtained from dandelion through ultrasonic-assisted extraction and purification using diethylaminoethyl (DEAE)–Sepharose fast flow and Sephadex G-75 columns. The results showed that PD1-1 is an inulin-type polysaccharide with a molecular weight of 2.6 kDa and is composed of glucose (52.39%), and mannose (45.41%). Glycosidic linkage analysis demonstrated that PD1-1 contains terminal α-d-Man/Glcp-(1→ and →1)-β-d-Man/Glcf-(2→ glycosidic linkage conformations. A physicochemical analysis indicated that PD1-1 has a triple helix structure and exhibits important properties, including good swelling, water-holding, and oil-holding capacities. Furthermore, PD1-1 showed good antioxidant activities in DPPH and hydroxyl free radical scavenging abilities, with IC50 values of 0.23 mg/mL and 0.25 mg/mL, respectively, and good hypoglycemic activities in α-amylase and α-glucosidase inhibition, with IC50 values of 0.53 mg/mL and 0.40 mg/mL, respectively, in a concentration-dependent manner. Results suggest that PD1-1 possesses efficacious antioxidant and hypoglycemic properties and has potential applications as a functional food ingredient.

Nutritional compositions of Indian Moringa oleifera seed and antioxidant activity of its polypeptides.

To study the nutritional composition of Indian Moringa oleifera seed and the antioxidant activity of M. oleifera seed polypeptide, Indian M. oleifera seed was used as raw material for composition analysis and content determination. After extraction of the seed protein, enzymatic hydrolysis with flavourzyme, dispase, papain, pepsin, and alcalase was conducted for different time, and the optimal enzymatic hydrolysis conditions was determined with DPPH scavenging capacity as an indicator. The seed polypeptides obtained by enzymatic hydrolysis were ultrafiltered, and the active peptide fragments were tracked with DPPH, HO (•OH), ABTS and superoxide anion (O2•−) free radical scavenging ability and lipid oxidation inhibition rate as indicators. The results showed that the protein content in Indian M. oleifera seed was high to 40.34%, containing seven essential amino acids. The content of macroelements such as potassium, sodium, and magnesium is high, with the potassium content as high as 2,357.71 mg/kg, among the microelements, the iron content as high as 36.2 mg/kg. The optimum enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis with flavourzyme (50°C, pH 6.7) for 300 min, and DPPH scavenging capacity was 84.76%. Activity tracing found that the polypeptide fragment with molecular weight <3.5 kDa had the strongest antioxidant capacity, and the EC50 values of DPPH, •OH, ABTS, and O2•− free radical scavenging rates were 4.0, 4.2, 5.3, and 4.3 mg/ml, respectively. The above results show that Indian M. oleifera seed not only has high nutritional value, but its protease enzymatic hydrolyzate also has significant antioxidant activity, which can be further developed into nutrition products, healthcare products, functional foods, beauty and skin care products, liver protection drugs, etc.

Efficacy of green onion root extract in cosmetics and skin care products

In this study, leftover roots of Sansing green onions grown without toxic chemicals in Sansing Township, Ilan County, Taiwan were used as a raw material of skincare products. The raw material was extracted from the green onion roots by ultrasound in a low-temperature, safe and pollution-free environment. We hope to develop cleansers and other facial care products made of this natural, environmentally friendly, safe and affordable raw material so that people with sensitive skin can also use these products. We also hope that this study can contribute to circular economy and achieve the goal of green innovation by recycling the leftover roots. In terms of anti-oxidation, the DPPH free radical scavenging ability of 2.5 mg/mL green onion root extract was equivalent to 98% of that of 1 mg/mL BHT; the Fe2+ chelating ability was equivalent to 87.0% of that of 0.02 mg/mL EDTA; the superoxide anions scavenging ability of 2.5 mg/mL green onion root extract was equivalent to 84.2% of that of 1 mg/mL BHT and 80.4% of that of 0.05 mg/mL vitamin C. With respect to melanin synthesis inhibition, the green onion root extract's ability to inhibit dopachrome, the intermediate product of melanin, was positively correlated to its concentration, i.e., the higher the concentration of the green onion root extract, the better the inhibition ability. The IC50 of green onion root extract was 1.83 mg/mL, while, for comparison, the IC50 of vitamin C was 0.62 mg/mL. Furthermore, according to the cell survival assay, no obvious cytotoxic effect was found with the increase in the concentration of the green onion root extract. The whitening effect improved after 30 days of test. The improvement rate was 5.6% for 2.5 mg/mL green onion root extract, 3.1% for 1.25 mg/mL extract, and 1.7% for 0.625 mg/mL extract. The moisture retention also improved after 30 days of test. The moisture retention improvement rate was 22.7% for 2.5 mg/mL green onion root extract, 21.6% for 1.25 mg/mL extract, and 15.4% for 0.625 mg/mL extract. Based on the experiments, the green onion root extract obtained from ultrasound not only did not cause skin allergy and irritation but also showed anti-aging, melanin synthesis inhibition, whitening and moisture retention effects. The results showed that the green onion root extract can improve the moisture retention and whitening effect of the mask.

Effect of Peeling on Physicochemical Properties and Biological Activity of the Yam Powders

In order to study the effect of peeling procedure on the physicochemical properties and biological activity of yam powder,yam powder was prepared by hot air drying method;The total starch content and in vitro digestibility were determined by enzymatic hydrolysis. Scanning electron microscopy,X-ray diffraction and Fourier transform infrared spectroscopy were used to investigate the morphology and crystal structure of different yam powders. The total flavonoids,total soluble polyphenols content,reducing power and DPPH free radical scavenging ability were determined by spectrophotometry. The results showed that the total starch content and resistant starch content of the yam powder prepared with the peeling procedure were higher,and were 45.39% and 31.11% respectively. The yam powder prepared without the peeling procedure had larger water binding capacity(194.53 g/100 g),and its swelling power and solubility at different temperatures were also larger with the maximum increase rates 43% and 18%,respectively. The morphological characteristics and crystal structure of the two kinds of yam powder were similar. The total flavonoids and total soluble polyphenols content of yam powder prepared without peeling process were larger,and were 0.059 mg RE/g and 0.028 mg GA/g,respectively. Also,its DPPH free radical scavenging ability(EC50 value 43.86 mg/mL)and reducing power(0.223 mg VC/g)were higher. Therefore,the peeling procedure has obvious effect on the physicochemical properties and biological activity of the yam powder. According to the characteristics of the two kinds of yam powder,the appropriate yam powder can be selected for use in different foods.

Antioxidant Activity of Extracts from Different Polar Solvents of Flavonoid Extract of Aurea helianthus Flower

Objective:To study the in vitro antioxidant capacity of different polar solvent extracts of flavonoids from Aurea helianthus flower,and to investigate the correlation between flavonoids content and antioxidant activity. Methods:The ethanol extracts of Aurea helianthus flower were extracted by liquid-liquid extraction with different polar solvents. The flavonoids from Aurea helianthus flower were obtained:petroleum ether phase,ethyl acetate phase,n-butanol phase and aqueous phase extract. The total flavonoids in different polar solvent extracts were determined. The DPPH free radical scavenging ability,hydroxyl radical scavenging ability,reducing ability,superoxide anion ability and antioxidant capacity of the extracts were studied. The relationship between antioxidant activity and flavonoid content were analyzed. Results:The results showed that solvent extracts of flavonoids with different polarities from Aurea helianthus flower had antioxidant activities,and the antioxidant activities of ethyl acetate phase was the strongest,followed by n-butanol phase,ethanol extract,petroleum ether phase,aqueous phase. In the range of the mass concentration of the extract from 0.20 to 1.00 mg/mL,the antioxidant activity increased correspondingly with the increase of the mass concentration. At the mass concentration of extract was 1.00 mg/mL,the antioxidant activity of the ethyl acetate and n-butanol phase extracts was close to VC. There was a good correlation between flavonoid content and antioxidant activity in each extract(p<0.05).Conclusion:The flavonoids of Aurea helianthus flower have high antioxidant capacity in vitro,and the ethyl acetate phase and n-butanol phase extract can be used as the research focus of separating active ingredients.

Microwave assisted synthesis of coumarin-purine derivatives: An approach to in vitro anti-oxidant, DNA cleavage, crystal structure, DFT studies and Hirshfeld surface analysis

An easy and efficient microwave-assisted protocol has been developed for the synthesis of coumarin-purine hybrids (3a-3j). The newly constructed 1,3-dimethyl-7-((substituted)-2-oxo-2H-chromen-4-yl)methyl)-1H-purine-2,6(3H,7H)-dione derivatives were evaluated for their in vitro antioxidant activity by DPPH free radical-scavenging ability assay and DNA cleavage by using calf thymus. The compound 3i, shows the most excellent DPPH scavenging activity with a –OH substitution at C7 of coumarin ring. In addition, the structure of compound 3f, has been elucidated using single crystal X-ray diffraction technique. Theoretical calculations (DFT) were carried out using Gaussian09 program package and B3LYP correlation function. Full geometry optimization were carried out using 6-311G++(d, p) basis set and the frontier orbital energy were presented. Hirshfeld surface analysis was used for the intermolecular interactions in the crystal structure. The experimental result of the compound 3f has been compared with the theoretical results and it was found that the experimental data are in a good agreement with the calculated values.

Isolation and characterization of melanin from black garlic and sepia ink

Melanin was isolated from a plant source (black garlic: BG) and characterized and compared with melanin obtained from an animal source (sepia ink: SI). SEM observations showed that both melanins were spherical with the diameter of 100–1200 nm and 100–200 nm for BG and SI melanin, respectively. Fourier transform infrared (FTIR) test result showed characteristic absorption peaks for melanin emerged at near 3440 cm−1 and 1630 cm−1. The melanins showed a high UV absorption capacity at the range of 210–250 nm. Both melanins were highly heat-stable, however, the SI melanin was more heat stable than the BG melanin. Also, both melanins had high antioxidant activity with a strong DPPH free radical scavenging ability. As a new source of melanin for substituting the sepia melanin, the melanin isolated from BG could be used as a food additive, food packaging, and biomedical applications.

Comparative study on the interaction of eugenol, Butylated hydroxylanisole, and Butylated hydroxyl toluene with some crucial enzymes linked to erectile dysfunction

This study investigated and compared the effect of natural phenolic compound (eugenol) and synthetic phenolic compounds [butylated hydroxylanisole (BHA) and butylated hydroxyl toluene (BHT)] on some crucial enzymes (angiotensin-1-converting enzyme (ACE) and arginase) linked to erectile dysfunction (ED) in vitro. Furthermore, the effects of the compounds were assessed on several antioxidant parameters including DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging ability, ferric reducing power, and Fe2+ chelating ability. Ten millimolar each of the phenolic compounds was prepared in a mixture of ethanol and water (1:1 v/v), and their interactions with ACE and arginase was assessed. Furthermore, ferric-reducing antioxidant property (FRAP), Fe2+-chelating ability, DPPH, and ABTS radicals scavenging abilities were determined. The results revealed that eugenol, BHT, and BHA inhibited ACE and arginase activities in dose-dependent manner. However, eugenol showed the highest inhibitory effect on both enzymes. In addition, eugenol significantly (p < 0.05) had higher FRAP, ABTS scavenging, and Fe2+ chelating abilities when compared with the synthetic compounds (BHT and BHA). The strong inhibitory effects and antioxidative properties of eugenol suggest eugenol as a promising natural phenolic compound could be employed as an alternative food additive and erectogenic agent in ED management/treatment.

Preparation of bamboo leaf hydrosols by the steam-distillation extraction process

The best extraction characteristics and optimal parameters for the steam-distillation extraction of bamboo leaf hydrosols were investigated to provide a data foundation for the subsequent study of bamboo leaf hydrosols and their industrial applications. The colligation score (CS) of the bamboo leaf hydrosols antioxidant activity (based on its DPPH free radical scavenging ability and total antioxidant capacity) was used as an evaluation index. The extraction time, crushing degree, and solid-to-liquid ratio were selected as the extraction parameters and response surface methodology was used to optimize the extraction process. The CS and sensory evaluation were used to determine the best distilled volume of bamboo leaf hydrosols. The results showed that the prepared bamboo leaf hydrosols had a high CS of 0.9967 (the DPPH free radical scavenging capacity was 0.052 mg/mL Vc equivalent, and the total antioxidant capacity was 0.2771 mg/mL Trolox equivalent) when the bamboo leaf crushing degree was 10 mesh, the solid-to-liquid ratio was 1:25, and the extraction time was 6 h. When the distilled volume was one-quarter of the total aqueous extract volume, the bamboo leaf hydrosols were highly active, colorless, and had a pleasantly aromatic odor.

Antioxidant and Hypolipidemic Potential of Soluble Dietary Fiber Extracts Derived from Bamboo Shoots (Phyllostachys Praecox)

Dietary fibers play an important role in the daily diet. Consuming fiber-rich foods have been associated with good health and prevention of various diseases. In the present study, bamboo shoots soluble dietary fiber (SDF) was extracted using enzymatic hydrolysis and acid-alkali soaking chemical method. The methods were compared and analyzed for water solubility, thermodynamic properties, and emulsifying property, and antioxidant activity with an aim to study the in vivo hypolipidemic effect of SDF extracted by the chemical method. The study indicated that the SDF sample extracted by enzymatic hydrolysis displayed good solubility (86.78 g/100 g), thermodynamic properties (ΔH = 180.4 J/g), rheological properties, better emulsifying (88.57%), and antioxidant properties [DPPH free radical scavenging ability (80.50%), hydroxyl radical scavenging ability (83.39%), and ABTS radical scavenging ability (57.94%)]. For in vivo experiments, SDF sample extracted by enzymatic hydrolysis could lower the body weight gain (7.10%) in hyperlipidemic mice, and decrease the total cholesterol, triglyceride, and low-density lipoprotein-cholesterol levels by 28.33%, 19.54%, and 39.02%, respectively, while, it could increase high-density lipoprotein-cholesterol by 39.50%. Due to its lipid lowering effect in mice, it can be further exploited as a potential source of additive for the development of bamboo-based functional foods.

Polyketides from two Chaetomium species and their biological functions.

Four new secondary metabolites, chaetosemins G-J (1-4), along with 11 known ones (5-15) were isolated from the culture of C. seminudum C208 and Chaetomium sp. C521. Their structures were determined by extensive NMR spectroscopic analyses. These metabolites were evaluated in vitro for antifungal, antioxidant, toxicity, and α-glucosidase inhibitory activities. Chaetosemin J (4) and monaschromone (5) significantly inhibited the growth of four plant pathogenic fungi Botrytis cinerea, Alternaria solani, Magnaporthe oryzae, and Gibberella saubinettii with the minimum inhibitory concentrations (MIC) values ranging from 6.25 to 25.0 μM. Moreover, both epicoccone B (11) and flavipin (14) exhibited the DPPH free radical scavenging ability with IC50 values of 10.8 and 7.2 μM, respectively, and had more potent α-glucosidase inhibition than the drug acarbose with IC50 values of 27.3 and 33.8 μM, respectively. Monaschromone (5) might act as the lead compound of pesticide.

Physicochemical properties, antioxidant and anti-inflammatory activities of coumarin-carbonodithioate hybrids

Objective: To study physicochemical properties, antioxidant and anti-inflammatory activities of coumarin-carbonodithioate hybrids. Methods: The substituted 4-bromomethyl coumarins were synthesized in first step by the cyclization. Then the reaction of substituted coumarins (a-e) with potassium O-ethyl/methyl carbonodithioate (1) by using absolute ethanol as solvent, afforded coumarin-carbonodithioate (1a-1j) derivatives under microwave irradiation and the conventional method. The spectroscopic analysis was used for the characterization of coumarin derivatives. The title (1a-1j) compounds were confirmed by spectroscopic methods. Antioxidant property was evaluated by using DPPH free radical-scavenging ability assay method and anti-inflammatory activity was evaluated by protein denaturation procedure using diclofenac sodium as a standard. Drug-likeness. In-silico toxicity was predicted with LD50 value and bioactivity score was also calculated for all the compounds. Results: All coumarin (1a-1j) compounds exhibited promising in-vitro antioxidant and anti-inflammatory properties in comparison to standard drugs. All tested compounds were used for evaluating their physicochemical properties as set by Lipinski rule. It was observed that the synthesized compounds followed rule of five, indicating more ‘drug-like’ nature. Conclusions: All the screened coumarin-carbonodithioates display promising in vitro antioxidant and anti-inflammatory activities. From the physicochemical properties of coumarin derivatives, it is found that none of the compounds violate the Lipinski rule and they fall well in the range of rule of five. It is concluded that the coumarin-carbonodithioate hybrids act with more ‘drug-like’ nature.

갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter’s color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.