DPPH Method Research Articles

How the Dimensions of Plant Filler Particles Affect the Oxidation-Resistant Characteristics of Polyethylene-Based Composite Materials

This study analyzed the possibility of using plant-originated waste materials (black and green tea dust) as functional polyethylene fillers. The dependence between the size of the filler particles and their antioxidant potential is discussed. Six fractions were selected: below 50 µm, 50–100 µm, 100–200 µm, 200–400 µm, 400–630 µm and 630–800 µm. Significant differences between the effect of particle size and the antioxidant properties of black and green tea were found using the extraction method to analyze antioxidant activity (DPPH method) and total phenolic content (Folin-Ciocalteu method), suggesting a higher potential for using green tea as a filler with antioxidant properties, as well as the benefits of finer active filler distribution. Biomass waste fillers were mixed with low-density polyethylene LDPE SEB 853 I’m Green®, Braskem. Those samples were oxidized at 100 °C for 5 and 15 days to investigate the radical scavenging properties of fillers in composites. Fourier transform infrared spectroscopic studies show that the addition of both types of filler prevents the thermo-oxidation of polyethylene for 5 days. After 15 days, all samples except the BTW 400–630 and 630–800 µm exhibited oxidation. The mechanical properties of the LDPE and its’ composites were tested, and we noted an increased brittleness of neat LDPE after thermal oxidation. The addition of black tea particles above 100 µm in size prevents this behavior.

Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah

The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.

Analysis of Total Phenolics, Flavonoids, and Antioxidant Activity of Cashew Leaf Extract (Anacardium occidentale L.) with Varying Ethanol Concentrations

This study evaluated the effectiveness of various ethanol concentrations (50%, 70%, and 96%) in extracting bioactive compounds from cashew leaves (Anacardium occidentale). Parameters analyzed included total phenolics, total flavonoids, and antioxidant activity using the DPPH and H2O2 methods. The results showed that the 70% ethanol extract produced the highest total phenolic and flavonoid content as well as significant antioxidant activity compared to other ethanol concentrations. This study offers practical insights for pharmaceutical, cosmetic, and nutraceutical industries in selecting the optimal solvents for cashew leaf extraction. Additionally, the analysis showed that the 70% ethanol extract offered an optimal balance between extraction efficiency and antioxidant activity, making it the most efficient solvent for commercial use.

Design, Synthesis, and Anti-Prostate Cancer Potential of 2-(4-Nitrobenzyl) Malonates In Vitro and DAL Acute Oral Toxicity Assessment In Vivo.

New 4-nitrobenzyl derivatives were designed and synthesised by nucleophilic substitution reactions of 4-nitrobenzyl bromide with malonic acid and its derivatives. The synthesised molecules were characterised using mass analysis and spectroscopic techniques and tested for their antioxidant properties using various methods, such as nitric oxide, DPPH, and hydrogen peroxide radical scavenging methods. The anti-inflammatory activities of the molecules were assessed using RBC membrane stabilisation and albumin denaturation methods. We evaluated the compounds' potential anti-prostate cancer activity using the DU145 cell line. The MTT assay determined the cell viability, indicating good anti-proliferative activity. The molecule 3 c exhibited the highest potency, with a CTC50 of 11.83 μg/mL. Molecular dynamics simulations were performed to study the stability of the ligand within the protein after docking and the resulting protein-ligand complex. The in vivo analysis of molecule 3 c in the DAL xenograft model demonstrated promising results. The increase in life span, reduction in tumor volume, and comparable effects to standard drugs are encouraging features that suggest that molecule 3 c may possess significant potential as an anti-cancer agent. The research also implies that these molecules might be potential lead compounds for developing new prostate cancer drugs.

Antioxidant and Anticancer Activity Assessment of N. Oleander on the Hacat Skin Cancer Cell

ABSTRACT: Aim and objective: The study aimed to use in-vitro DPPH and the HaCaT skin cancer cell line method to examine hydroalcoholic leaf extract's antioxidant and anticancer properties from Nerium oleander. Methodology: The hydroalcoholic extract of Nerium oleander was prepared to assess antioxidants and anti-cancers using the in-vitro DPPH and MTT assay method against the HaCaT skin cancer cell line. Results: The antioxidant activity of Nerium oleander hydroalcoholic leaves extract was found to be IC50 =896.9µg/ml, equivalent to IC50= 10.93µg/ml of ascorbic acid, and IC50 = 91.49±0.181µg/ml effective against the HaCaT skin cancer cell line. Further research against carcinogenesis from the hydroalcoholic extract of Nerium oleander leaves, which demonstrated therapeutic potential against cancer cells, can yield significant results. Conclusion: The bioactive chemicals of Nerium oleander leaves may be beneficial for treating skin cancer. Limitations: The study's emphasis on in-vitro tests, which might not accurately capture the nuances of in-vivo settings, has limitations. To confirm the extract's potential for medicinal use, more research should examine its safety and efficacy in animal models and human trials.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

Global Phenolic Composition and Antioxidant Capacity of Extracts from the Endophytic Fungi Cophinforma mamane with Potential Use in Food Systems: The Effects of Time, Temperature, and Solvent on the Extraction Process

Endophytic fungi are promising producers of phenolic compounds; however, the process of extracting these molecules from the culture medium is a crucial step for obtaining these metabolites. In this context, the best conditions for extracting phenolic compounds produced by Cophinforma mamane CF2-13, isolated from an Amazonian plant, were evaluated. The fungus was cultivated in a liquid medium to obtain its metabolites. The effects of the solvent, time, and temperature were investigated, as well as the use of ultrasound. The total phenolics and the antioxidant activity were assessed to define the best extraction conditions. The optimized extract was chemically characterized and used to analyze its potential in protecting olive oil from lipid oxidation. The best results were found using ethyl acetate at 20 °C for 2 h. These conditions led to 61.61 mg GAEq/g of extract of total phenolics, and an antioxidant capacity of 0.47, 0.45, and 0.29 mmol TEq/g of extract using the DPPH, ABTS, and FRAP methods, respectively. In addition, the optimized extract presented caffeic acid and was able to delay the lipid oxidation of olive oil. The potential of endophytic fungi to produce phenolic compounds is promising for the food industry since natural bioactive compounds have many benefits for human health.

Aktivitas Antioksidan Ekstrak Etanol 50% dan 70% Daun Kenikir (Cosmos Caudatus Kunth) Dengan Metode DPPH (2,2 Diphenyl-1 Picrylhydrazyl)

Antioxidants are molecules that work by warding off free radicals thereby reducing the damaging effects of free radicals. Coronary heart disease is a disease caused by free radicals. Kenikir leaves contain quite high flavonoid metabolite compounds, namely 12.197 mg QE/g. Flavonoids are among the largest natural phenolic compounds in plants that have bioactivity as medicines. The benefits of flavonoids are as anticancer, antifungal, anti-inflammatory, antimicrobial and antioxidant. The aim of this research was to determine the antioxidant activity of 50% and 70% ethanol extract of kenikir leaves (Cosmos caudatus Kunth.) using the DPPH method. This type of research is analytic cross sectional. The results of this study indicate that there is antioxidant activity of 50% and 70% ethanol extract of kenikir leaves (Cosmos caudatus Kunth.) using the DPPH method. The lowest IC50 value was 70% ethanol extract of kenikir leaves, namely 45.573 ± 0.241 ppm. The highest potential antioxidant activity is 70% ethanol extract of kenikir leaves with an IC50 value of 45.573 ± 0.241 ppm. The highest total flavonoid content was 70% ethanol extract of kenikir leaves, namely 17.209 ± 0.297%. The conclusion of this research is that 70% ethanol extract of kenikir leaves (Cosmos caudatus Kunth.) has the highest antioxidant activity with an IC50 value of 45.573 ± 0.241 ppm.

Exploring Lectin Bioactivity and Total Phenolic Compounds in Kiwifruit (Actinidia deliciosa var. Hayward)

Background: The consumption of kiwifruit (Actinidia deliciosa var. Hayward) is recognized for its health benefits due to its high vitamin C content and bioactive secondary metabolites, such as phenolic compounds with antioxidant properties. These compounds may help prevent chronic noncommunicable diseases, currently the leading cause of death. Additionally, plants and fruits contain proteins like lectins, which contribute to plant defense and may also have health-promoting effects, including antitumor and hypoglycemic activities. Objectives: The objective of this work was to evaluate and identify the phenolic compounds in this variety of kiwifruit, as well as to investigate the lectin activity and the potential dietary benefits of this combination. Methods: This study quantified and identified total phenolic compounds and flavonoids in a kiwifruit extract using HPLC-DAD-MS/MS, and assessed their antioxidant activity through the DPPH method. Results: Novel lectin activity was also investigated, with polypeptide characterization and glycoprotein profiling performed. The affinity of lectins for glycans was evaluated using a hemagglutination inhibition assay. Results indicated that kiwifruit lectins bind to glycoreceptors on tumor cell membranes, with a specific affinity for sialic acid, an important glycan in tumor-associated glycomic aberrations. Conclusions: These findings suggest that the bioactive components of kiwifruit may offer multiple health benefits through a synergistic effect.

Pembuatan Sabun Transparan Berbasis Minyak Kelapa dengan Penambahan Ekstrak Buah Pedada (Sonneratia caseolaris) sebagai Bahan Antioksidan

Mangrove Apple (Sonneratia caseolaris) is a fruit native from tropical area that has antioxidant activity. This study aims to produce transparent soap with pedada fruit antioxidant enhancing agents and the observation of transparent soap quality in accordance with SNI 03-3532-1994 and antioxidant activity of transparent soap. Research began with pre-treatment process, namely extraction of mangrove apple enhancing agent by maceration and infundation method using methanol and water solvent. The obtained extracts were then added as variation of coconut oil soap production formula. The obtained soaps were then tested for free alkali rate, free fatty acid rate, moisture content, foam stability, pH and antioxidant activity by DPPH method. The antioxidant activity of the obtained soap shows that with the formulation by 0.5 g of methanol maceration extract of mangrove apple resulted in soap with IC50 antioxidant activity of 122.30 μg/mL.

ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.)

The aim of this study was to determine some physicochemical parameters and antioxidant activity of fermented milks enriched with extracts of red hawthorn (Crataegus monogyna Jacq.) and black hawthorn (Crataegus nigra Waldst & Kit.) Antioxidant activity and the content of total phenols of water extracts of both species of hawthorn - red and black - were analyzed. The effect of the inclusion of the extracts in amounts of 5, 10 and 15 % of both species of hawthorn on the physicochemical and antioxidant properties of the obtained yogurts was monitored. Yogurts with the addition of red hawthorn extract (15 %) showed the highest phenolic content (TPC) and antioxidant properties determined by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and FRAP (Ferric ion reducing antioxidant power) methods. Milk with extracts has better physicochemical properties (dry matter, syneresis and retention capacity). The use of hawthorn extracts in the production of yogurts is a new method for the development of dairy foods with functional properties.

Impact of post-harvest processing and roasting conditions on the physicochemical properties, phenolic compounds, and antioxidant capacity of cocoa beans from the Brazilian Amazon

Interest in cocoa (Theobroma cacao L.) and its derivatives has grown mainly due to the high concentration of phenolic compounds (PC), which exhibit potentially beneficial effects on human health. Brazil is the sixth-largest producer of cocoa beans worldwide, with the Amazon region, particularly the state of Pará, playing an increasingly significant role in this production. This study evaluated the effects of pod storage, fermentation time, type of drying platform, municipality and roasting time and temperature on cocoa beans from the Brazilian Amazon. Parameters such as moisture, pH, and cut test were assessed, and individual phenolic compounds were quantified by HPLC-DAD. The Folin-Ciocalteu assay was used to evaluate total phenolic compounds (TPC), and antioxidant capacity was measured using DPPH and ORAC methods. Results showed that the phenolic content and antioxidant capacity of the beans are influenced by the municipality of origin. Fermentation time was the pre-processing condition that most significantly influenced the physicochemical and bioactive properties of the beans, causing reductions of 55–76% in individual phenolic compounds and 43.5–60.57% in antioxidant capacity after seven days. While roasting tends to degrade most phenolic compounds, catechin can form or stabilize at higher temperatures and longer roasting times.

Elaboration and characterization of Pitaya (hylocereus polyrhizus) witbier craft beer

ABSTRACT Beer is the most consumed alcoholic beverage in the world, containing numerous bioactive compounds. The market has innovated to provide better experiences for consumers, such as the development of craft beers with high levels of antioxidant compounds obtained by incorporating fruits. This study aimed to produce a craft beer of the Witbier type added with pitaya (Hylocereus polyrhizus) pulp in different concentrations, evaluating the effects of this addition on the physical-chemical characteristics, the content of phenolic compounds and the antioxidant activity of the drinks. The beers were analyzed for soluble solids, pH, total acidity, dry matter, mineral matter, foam, color, total phenolic compounds, flavonoid content and antioxidant activity using the FRAP, ABTS and DPPH methods. The soluble solids content decreased from 12°Bx to approximately 7.2°Bx, with higher pitaya concentrations (T2 and T3) showing slightly lower final values compared to control beers. The apparent attenuation and alcohol content were significantly higher in beers with 10% and 20% (v/v) pitaya pulp, reflecting more complete fermentation. Beers with higher pitaya concentrations also exhibited notable changes in color parameters, showing increased redness. Total phenolic content did not show statistical variation between treatments and the control, with values between 410 (T2) and 547 (T3) mg AGE L−1. Antioxidant activity, assessed via FRAP (79.7 mg AGE L−1 (T3)), DPPH (475 mg AGE L−1 (T3)), and ABTS (455 mg α-tocopherol L−1 (T3)) methods, and total flavonoids content (12.6 mg QE L−1 (T3)) increased with higher pitaya levels. Overall, pitaya pulp impacted several beer attributes, particularly affecting fermentation, color, and antioxidant properties.

Inhibitory Effects of Polyphenols from Equisetum ramosissimum and Moringa peregrina Extracts on Staphylococcus aureus, Collagenase, and Tyrosinase Enzymes: In vitro Studies

Background: Skin problems caused by oxidative stress lead to the activation of collagenase and tyrosinase enzymes, contributing to skin aging, discoloration, and infections. Equisetum ramosissimum and Moringa peregrina were assessed for their potential uses in treating various skin conditions. Objective: The present research aimed to investigate the positive effects of polyphenols in Equisetum ramosissimum and Moringa peregrina extracts as potential cosmetic products for the treatment of different skin conditions. Methods: Total phenolic and flavonoid contents, antioxidants, and anti-collagenase and anti-tyrosinase activities of plant extract mixtures (PEM) at different ratios of (M. peregrina: E. ramosissimum) were determined using standard procedures. Inhibitory effects of PEM against acne-causing Staphylococcus aureus (ATCC 29213) were evaluated using the diameter (cm) of the inhibition zone method. A cream formulation containing PEM was developed and characterized for stability and potential skin irritation in rats using standard procedures. Results: The PEM at a ratio of (2:1) showed the highest total phenolic and flavonoid content (150.15 ± 2.8 mg/g, equivalent to gallic acid, and 41.5 ± 1.2 mg/g, equivalent to quercetin, respectively). Antioxidant activities for PEM (2:1) were also optimal, as determined by the DPPH and ABTS methods (IC50 = 7.06 ± 0.12 µg/mL and 53.29 ± 3.3 µg/mL, respectively). Furthermore, PEM (2:1) exhibited superior inhibitory activities against collagenase and tyrosinase enzymes (IC50 = 32.4 ± 1.19 µg/mL and 8.4 ± 1.19 µg/mL, respectively). Antimicrobial activity of PEM (2:1) tested on S. aureus showed the largest zone of growth inhibition (2.8 cm) at a concentration of 60 mg/mL. Studies on the PEM (2:1) cream formulation revealed that it remained stable under room conditions. Skin irritation tests on rats showed no signs of oedema or erythema after treatment. Conclusion: The PEM with a ratio of (2:1) demonstrated optimal activity as an oxidative stress-neutralizing agent, inhibitor of enzymes responsible for skin aging and hyperpigmentation, and antibacterial agent. The cream formulation containing PEM exhibited physical stability and no detectable risk of skin irritation throughout the research procedures.

Hass Avocado (Persea americana Mill) Peel Extract Reveals Antimicrobial and Antioxidant Properties against Verticillium theobromae, Colletotrichum musae, and Aspergillus niger Pathogens Affecting Musa acuminata Colla Species, in Ecuador.

The utilization of agroindustrial residues, such as avocado peel, as a source of bioactive compounds with antioxidant properties has garnered significant attention. In this study, we investigated the antioxidant potential using the DPPH (2,2-diphenyl-1-picrylhydrazyl) and ORAC (oxygen radical absorbance capacity) methods, along with the antimicrobial activity of phenolic compounds extracted from Hass avocado peel. These soluble polyphenols were quantified and identified using high-performance liquid chromatography (HPLC). The research focused on their effects against three fungal pathogens, Verticillium theobromae, Colletotrichum musae, and Aspergillus niger, which significantly impact banana crops, an essential agricultural commodity in Ecuador. The results have revealed that the application of 80% ethanol as an organic solvent led to increased soluble polyphenol content compared to 96% ethanol. Extraction time significantly influenced the phenolic content, with the highest values obtained at 90 min. Interestingly, despite substantial mycelial growth observed across all extract concentrations, the antifungal effect varied among the pathogens. Specifically, V. theobromae exhibited the highest sensitivity, while C. musae and A. niger were less affected. These results underscore the importance of considering both antioxidant and antimicrobial properties when evaluating natural extracts for potential applications in plant disease management.

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market

Over the years, there has been an increase in demand for plant-based foods as alternatives. In line with this, this work explores the production and in vitro digestion of a fermented plant-based beverage (FPBB) produced with pea and rice proteins and 0% (FPBB-C), 5% (FPBB-5), and 10% (FPBB-10) uvaia pulp through lactic fermentation with Lacticaseibacillus rhamnosus GG. The in vitro gastrointestinal digestion process was conducted to assess the bioaccessibility of L. rhamnosus GG, total phenolic content (TPC), and antioxidant activity before and after simulating the gastrointestinal conditions. After 48 h of digestion, highly viable L. rhamnosus GG cells remained throughout the gastrointestinal system. FPBB-C (106.89%) and FPBB-5 (109.38%) exhibited higher survival rates than FPBB-10 (102.20%), indicating that these beverages have a higher prebiotic action potential. Compared with the non-digested samples, after 48 h of digestion, all samples exhibited a significant increase in TPC. The same behavior occurs for the antioxidant activity of FPBB-C, FPBB-5, and FPBB-10 by DPPH (4.06, 3.96, and 8.44 mg TEAC mL−1), ABTS (10.28, 11.06, 11.97 mg TEAC mL−1), and FRAP method (917.02, 863.87, and 1983.23 mg TEAC mL−1). Thirteen compounds were identified and quantified in uvaia pulp by HPLC-DAD-ESI-MS, particularly epigallocatechin gallate, quercetin-3-rhamnose, and quercetin-3-glucoside. Isorhamnetin was the main phenolic compound detected in the colon, assumably due to the conversion of quercetin-3-glucoside by the probiotic cells. In conclusion, as all counts were above 9 log CFU g−1, the FPBB formulations containing pea, rice protein, and uvaia pulp become a promising vehicle for carrying L. rhamnosus GG.

In-Vitro Evaluation of Antioxidant Potential of Colocasia esculenta Corms

Introduction: Colocasia esculenta Linn (family: Araceae; synonym: Arum esculentum Linn; Taro) is one of the most important tubers crops worldwide and has been employed for medicinal applications for a significant period. Traditionally, in Indian and Chinese medicine, taro is utilized for many years for medicinal applications such as hypoglycaemic, antifungal, antimicrobial, hepatoprotective, and nervine tonic Taking into consideration the traditional claims, C. esculenta has the potential to be a useful for antioxidant activity. With this perspective in mind, the current research aimed to investigate the antioxidant potential of C. esculenta corms. Method: In vitro antioxidant activity aqueous extract of C. esculenta corms was studied by DPPH method. Ascorbic acid was used as a reference standard. The absorbance of various concentrations of corm extract and ascorbic acid were measured by using UV–Visible Spectrophotometer and the percent radical scavenging activity (% RSA) of the DPPH free radical was measured. Results: The Radical scavenging activity of corm extract of C. esculenta at 400μg/mL was found to be 80.33% at absorbance 0.142. The IC50 value of C. esculenta was found to be 120.16μg/mL which was calculated by using y = 0.0952x+38.56 equation. The Radical scavenging activity of Ascorbic acid at 400μg/ml was found to be 87.67% at absorbance 0.089. The IC50 value of Ascorbic acidwas found to be 28.05μg/mL which was calculated by using y = 0.091x+47.43 equation. Conclusion: Our study indicates that the corm extract has the potential as an antioxidant agent, possibly inhibiting DPPH, when compared with standard ascorbic acid. However, the chemical constituents present in the extract such as saponins, steroids, carbohydrates, glycosides, tannins, flavonoids and proteins may be responsible for such activity.

A Comparative Study on the Antioxidative Activity and Phenolic Content of Fresh and Black (Fermented) Allium Vegetables

Allium genus vegetables have significant functional effects on health. In recent years, consumer demand for black forms of these vegetables, produced from fresh Alliums through spontaneous fermentation at high temperature and humidity, has increased, while their functional effects have yet to be fully elucidated. The aim of this study was to compare the antioxidant capacity and total phenol content of various Allium vegetables (yellow onion, red onion, white onion, and garlic) in both their raw and black (fermented) forms. For the production of black onions and black garlic, unpeeled raw forms of these vegetables were kept at 75 °C and 90% humidity for 9 days. Afterward, fresh and fermented samples were lyophilized, dried, and evaluated for total phenol content by the Folin–Ciocalteu method and for antioxidant activity by the ABTS and DPPH methods. The total phenol content increased significantly in all samples after fermentation (p < 0.05), with the highest increases observed in garlic (216%), while the increases in onion species ranged between 44.6% and 118.3%. The increase in antioxidant capacity was also significant in all samples (p < 0.05) and was higher in garlic than in onions. Changes in antioxidant capacity and total phenol content indicate that fermentation improves the nutritional quality of these vegetables.

NMR-based metabolic profiling and antioxidant activity of Eleutherine bulbosa bulb ethanol extract

The metabolite profile of the ethanol extract from Eleutherine bulbosa was assessed using the 1D NMR approach amalgamated with 2D NMR. E. bulbosa, an indigenous plant found in Indonesia, possesses considerable promise as a raw material for medicinal products. We examined the antioxidant capacity of the E. bulbosa extract using DPPH and ABTS methods. The antioxidant evaluation demonstrated that the ethanol extract exhibits strong antioxidant properties. Furthermore, we have successfully identified thirteen metabolites in the ethanol extract without separation. These metabolites include eleutherol A, eleutherol B, eleutherol C, eleuthione B, eleuthione C, hongconin, karwinaphthol, isoeleuthoside C, quinic acid, chlorogenic acid, isoeleutherin, cyanidin-3-o-β-glucopyranoside, and kadsuric acid. Metabolite Cyanidin-3-o-β-glucopyranoside (4.89 mM ± 0.02) was the highest metabolite contained in this extract. This result showed that NMR methods could detect and measure metabolites in the E. bulbosa ethanol extract without requiring separation.

3,4-Dihydropyrimidine-2(1H)-one/thione Derivatives as Anti-inflammatory and Antioxidant Agents: Synthesis, Biological Activity, and Docking Studies

aims: A series of sixteen new 4-(substituted phenyl) - 6-(substituted phenylamino)-3, 4-dihydropyrimidine-2(1H)-ones/thiones derivatives have been synthesized in two step reaction. background: Free radicals are widely known to play a significant part in the inflammatory process. Many non-steroidal anti-inflammatory medicines have been shown to work as radical scavengers or as inhibitors of free radical generation. Inflammation is a part of the vascular tissues' complicated biological reaction to adverse stimuli like bacteria, damaged cells, or irritants. The organism's protective response to damaging stimuli is inflammation, which aims to get rid of them and start the healing process. The inflammatory response has several advantageous effects, such as stopping the spread of dangerous substances to nearby tissues, getting rid of cell waste and infections, and getting the body ready for repair objective: To synthesize new derivatives as anti-inflammatory and antioxidant agents. method: In first step chalcones (I1-I6) was obtained and in the second step, these chalcones were reacted with urea and thiourea in the presence of potassium hydroxide to obtain the corresponding pyrimidinones and thiopyrimidinones. The structures of the synthesized compounds 4-(substituted phenyl)-6-(substituted phenylamino)-3,4-dihydropyrimidine-2(1H)-ones/thione derivatives are investigated by means of TLC (visualized it in Iodine chamber), IR, mass, 1H-NMR spectral and elemental analysis. The title compounds evaluated for anti-inflammatory as well as antioxidant activity. Anti-inflammatory activity in vivo was carried out by carrageenan induced rat-paw edema method and compared with standard drug diclofenac sodium and antioxidant activity was measured by DPPH, FRAP and Hydrogen peroxide (H2O2) method and compared with standard ascorbic acid. result: Electron donating groups showed better antioxidant activity as compared to electron withdrawing ones in both activities. All the compounds exhibited good to moderate activity. Compound DHPM8 shows better antioxidant activity and compound DHPM6 shows better anti-inflammatory activity while compound DHPM11 shows minimum antioxidant as well as anti-inflammatory activity than other compounds. conclusion: To better understanding, we have performed molecular docking simulation. The molecular docking studies revealed that all synthesized compound were showed good receptor binding interaction in which compound 9 had highest docking score of 9.8 due to interaction with CYS36, PRO153, TYR130, GLY45, LEU152, ARG469, LYS468 and GLU465. other: NA