Highest Values Of Antioxidant Activity Research Articles

Assessment of the bioavailability of flavonoids in herbal beverages with antioxidant properties

Relevance. The development of fermented herbal beverages will make it possible not only to process grain crops as efficiently as possible, but also to meet the needs of people with intolerance to milk components, as well as those who adhere to a vegetarian diet. As one of the directions, it is possible to offer production of fermented vegetable drinks with predetermined properties by enriching them with antioxidants of polyphenolic nature. These technologies will minimise the risks of non-communicable diseases in the Russian Federation and stabilise public health in the long term.Methods. Six samples of fermented herbal beverages were identified as objects of study, two of which were obtained by fermentation of wheat and barley grains using "Bifivit" starter, powdered flavonoid taxifolin was added to other two samples at the fermentation stage, while the last two used the hydroxypropyl-betacyclodextrin encapsulated form of taxifolin. Total flavonoid content using spectrophotometric method, antioxidant activity(AOA) using DPPH-method as well as bioavailability index and digestibility criterion were determined in all tested samples.Results. All the samples of fermented herbal beverages with taxifolin are characterized by sufficiently high flavonoid content. The samples containing encapsulated forms of the flavonoid have, on average, 7 to 8% lower values than the samples of herbal drinks containing the native form of the flavonoid. At the same time, the bioavailability index for the samples containing encapsulated forms of flavonoid was on average 40 to 42% higher, indicating the effectiveness of the encapsulation process. The highest values of antioxidant activity were characteristic of the plant drinks enriched with the initial form of taxifolin, which is probably due to the creation of a protective shell and a decrease in the AOA values by 10–12% on average in samples with encapsulated form. The process of fermentation of vegetable raw materials leads to an increase in their digestibility, as evidenced by the growth of the infusoria Tetrahymena pyriformis. Introduction of taxifolin into the formulation of drinks both in its original and encapsulated form increases the growth of protozoa by 187±4–315±3%.

Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)

Antimicrobial compounds used as post-harvest treatment of fruit and vegetables can extend their shelf life by reducing the rate of microbial growth. Essential oils extracted from herbs or spices can also enhance shelf life due to their antimicrobial nature. Tomatoes harvested at consumption maturity were treated by spraying with aqueous solutions of basil essential oil (BEO) and glycerol in different concentrations (50, 100, 150, 200, 250 and 300 ppm) and stored by refrigeration at 8 ∘C and 85% relative humidity. The BEO used was obtained by extraction from indigenous crops of Ocimum basilicum and was analyzed by GC-MS for discerning of the constituents present in it. The main components identified in BEO were: eucalyptol, linalool, estragol, eugenol methyl-cinamate, trans-α-bergamotene, germacrene D, γ-cadinene and T-cadinol. During storage, in order to highlight the effect of the applied treatment, the following were determined: dry matter (DM), total soluble content (TSS), total phenols content (TP), antioxidant activity (AOA), color, weight loss and total number of aerobic mesophilic bacteria (AMB) during storage. It has been shown that spraying the fruit with solutions of different concentrations of BEO has significant effects on weight loss, DM, TSS, TP, AOA, color and TAMB, during storage. The lowest TP value was found in the control and the variant treated only with 2.5% aqueous glycerol solution (52.18 mg/100 g fw GAE) and the highest value in the variants treated with concentrations of 200, 250 and 300 ppm BEO (54.37, 55.00 and 57.81 mg GAE/100 g fw). The highest AOA values were found in the 300 ppm BEO-treated variant (119.23 μmol TE/100 g fw). Spraying tomatoes with aqueous solutions of glycerol 2.5% and BEO at a dose of 250 ppm prolongs their storage while maintaining their quality for fresh consumption.

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions.

The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with enormous potential for various aspects of health because of its nutritional qualities. The quality of sweet chestnuts is affected by various factors, such as climatic conditions and cultivation inputs. It is very important to recognize the impacts of climate on chestnut fruits, to improve our current understanding of climate-chestnut interconnections. The current study investigated and compared the antioxidant activity and the total phenolic and flavonoid contents of different cultivars of chestnuts grown in different geographic areas of northwest Spain. The results obtained with three antioxidant capability assays (DPPH, ABTS and FRAP assays) were highly correlated. All the samples had high antioxidant capacity and high total phenolic and total flavonoid contents, which depended both on cultivar and growth region. Ventura variety, harvested in the coldest environments, presented the highest values of antioxidant activity (IC50DPPH = 34.5 g/L), total phenolic content (131.84 mg equivalent of gallic acid/100 g FW) and total flavonoids (7.77 mg eq. catechin/100 g). The variations in the antioxidant capacity, total phenolic and total flavonoid contents of different cultivars, and their associations with climatic environmental factors, revealed the significant impacts of these factors on the synthesis of specialized metabolites and on the nutraceutical potential of chestnuts. The results can provide valuable information for selection of the cultivar and the cultivation conditions of the chestnut, in order to obtain chestnuts with high-quality bioactive characteristics.

High Concentrate Flavonoids Extract from Citrus Pomace Using Enzymatic and Deep Eutectic Solvents Extraction

This paper evaluated methodologies for extracting phenolic compounds by DES (Deep eutectic solvents) associated with pectinlyase. Citrus pomace was characterized chemically, and seven DESs were formulated for extraction. Two groups of extractions were performed. Group 1 extractions were performed only with DESs, at 40 °C and 60 °C, with CPWP (Citrus pomace with pectin) and CPNP (Citrus pomace no pectin). In group 2, the DES was associated with pectinlyase and used only with CPWP at 60 °C in two ways of extraction: E1S (one-step extraction) and E2E (2-step extraction). The extracts were evaluated TPC (total phenolic compounds), individual phenolic compounds by HPLC, and antioxidant capacity by methodologies of DPPH and FRAP. The results of group 1 extractions for CPWP showed the highest phenolic compounds concentration (559.2 ± 2.79 mg/100 g DM) at 60 °C. Group 2 (E2S) showed high values of total phenolic compounds (615.63 ± 28.01 mg/100 g DM) and antioxidant activity (23,200 ± 721.69 µmol TE/g DM), with values higher than conventional extraction (545.96 ± 26.80 mg/100 g DM and 16,682.04 ± 2139 µmol TE/g DM). The study demonstrated the excellent extractive potential of DES for flavonoid extraction from citrus pomace. DES 1 and 5 by E2S showed the highest phenolic compounds and antioxidant capacity values, mainly when associated with pectinlyase.

STUDY OF ANTIOXIDANT INDICATORS OF CHERRY FRUIT VARIETIES ZONED IN SVERDLOVSK REGION

The article presents the results of a study of 11 varieties of cherry fruits released in the Sverdlovsk region. As a result of studies of antioxidant indicators, the highest values of antioxidant activity were, mmol/l equiv: in the period of early maturation – variety "Zadumka" – 31.995; in the period of medium ripening – the variety "Standard of the Urals" – 24.457; in the period of late ripening - variety "Alatyrskaya" – 30.610; the lowest value of the studied indicator in the variety "Flaming" – 7.799. At the same time, the highest content of flavonoids is observed in such varieties of cherry fruits as, mg / 100 g of the edible part, the "Zadumka" variety – 147.0±4.4, the “Ural Standard” variety – 112.4±3.4 and the variety "Alatyrskaya" – 140.6±4.2; the highest content of anthocyanins is observed in such varieties of cherry fruits as, mg cyanidin-3-glycoside / 100 g of edible part, variety "Zadumka" – 650.0±19.5, variety "Ural Standard" – 702.6±21.1 and promising variety "13-24" – 692.1±20.8; the highest content of phenolic substances is observed in such varieties of cherry fruits as, mg of gallic acid / 100 g of edible part, variety "Zadumka" – 51.6±1.6, variety "Mayak" – 75.9±2.3 and promising variety "13-24" – 93.2±2.8.
 In addition, such consumer characteristics of berries as the content of total and reducing sugars, as well as acidity, were studied. The data obtained will make it possible to more correctly calculate the nutritional value of diets and reasonably choose one or another variety for dietary correction of the diet in order to increase the overall antioxidant activity.

Identification of Phytochemical Compounds, Functional Properties and Antioxidant Activity of Germinated Purple Corn Protein Concentrate and Its Gastrointestinal Hydrolysates

Purple corn seeds germinated at 25 °C and 35 °C for 5 days were used to obtain purple corn protein concentrate (PCPC25 and PCPC35). PCPC25 and PCPC35 were subject to gastrointestinal hydrolysis. PCPC and its hydrolysates were used to evaluate their functional and biological properties. Total flavonoid content (TFC), total flavonol content (TFLC), total anthocyanin content (TAC) and total proanthocyanin (TAP) were determined. The polyphenols and flavonoids were identified by UPLC-QDa. Protein solubility (PS), water and oil absorption capacity (WAC and OAC) were determined. The antioxidant activity was evaluated by the FRAP, ABTS and DPPH methods. PCPC35 showed the highest TFLC values (11,091.37 mg rutin equivalents (RE)/100 g dry weight DW), and TFL presented values of 7975.59 mg RE/100 g DW. The PCPCs presented better functional properties than the hydrolysates. PCPC25 presented a PS of 59.43%PS at pH 8.0, 27.77%WAC and 24.94%OAC. PCPC25 and PCPC35 showed high values of antioxidant activity. PCPC25 showed ABTS values (570.97 µmol trolox equivalents (TE)/g DW) and FRAP (772.85 µmol TE/g DW). PCPCs hydrolysates were less active with ABTS values (74.12 µmol TE/g DW) and FRAP (59.42 µmol TE/g DW).

Antioxidant Activity and Total Phenolic Properties of Teleme Made with Different Milks

Teleme is an Anatolian shepherd's food, which is a coagulated dairy product made by dripping the milk of freshly plucked raw figs into raw milk. It is also called as teleme cheese or teleme yoghurt. It is an important and forgotten food alternative to nutritious yogurt and milk, which has been known in Anatolian geography for centuries and can be made practically.In this study, antioxidant activity and total phenolic substance values of teleme obtained from three different milks, which are ancient but less known today, were determined. For this purpose, wastelememade by using fig milk from 3 different milks, sheep, goat and cow milk.Total Phenolic Substance (TPS), Antioxidant Activity (AA), Total Antioxidant Levels (TAL) and Total Oxidant Levels (TOL) analyzes of the extracts of fresh and freeze-dried powdered curds with water, 80% methanol and 100% methanol were performed.Among the fresh curd extracts prepared with different solvents, the highest total phenolic content was found in curd prepared with sheep's milk and extracted with 80% methanol (4,879±0.043 mg GAE (Gallic acid) /g dry weight), the lowest value was also sheep milk. It was determined in curd prepared with water and extracted with water (0.787±0.030 mg GAE/g dry weight).In powder curd products, the highest and lowest total phenolic contents are in curd prepared with sheep milk and extracted with water (2.161±0.033 mg GAE/g dry weight) and curd prepared with sheep milk and extracted with 100% methanol, respectively. (0.680±0.070 mg GAE/g dry weight) was determined. The highest antioxidant activity value was found in fresh curd prepared with sheep's milk extracted with 100% methanol and (6,832±0.029 mg trolox/g dry weight) and powdered curd prepared with goat's milk (1.697±0.006 mg trolox/g) dry weight, respectively. detected.While the total antioxidant values were found to be good in all samples, the oxidant values were detected at low levels. As a result, we believe that curd can be considered as a functional food with very good values in terms of antioxidant values as well as being nutritious.

Production of bacterial cellulose with antioxidant additive from grape residue with promising cosmetic applications

AbstractThe present study describes the development of a polymeric matrix based on bacterial cellulose (BC) additivated with grape skin residue extract by in situ and ex situ methods, to obtain a material with antioxidant and moisturizing characteristics for possible cosmetic applications. The samples developed by the different methods showed antioxidant activity, and this property was intensified with the increase of the extracted content used. Among the samples added by the in situ method, the produced with a fermentation medium containing only pure grape skin residue extract (100%v/v—G100) presented the highest value of antioxidant activity 35.6%. While for the produced by the ex situ method (HSG“ex situ”) the value was approximately 30.3%. Both antioxidant activity results were close to those found for the pure extract (38.5%), emphasizing its stability even after incorporation into the membrane. In addition, it was observed that other properties, such as high water retention capacities (around 98%), high porosity (around 85%), and low crystallinity, favor the development of cosmetic products, because they increase the moisturizing effect and the ability to incorporate active compounds. In addition, the use of residue from the grape juice extraction process is valuable inputs for BC additive with antioxidant properties.

Phytochemical screening and antioxidant activity of methanol extract of Dillenia excelsa leaf

Abstract. Lisdiani, Susanto D, Manurung H. 2022. Phytochemical screening and antioxidant activity of methanol extract of Dillenia excelsa leaf. Biodiversitas 23: 3827-3835. The aim of this study was to determine the phytochemical compounds, total flavonoid, and phenolic content, and antioxidant activity of the methanol extract of Dillenia excelsa (Jack) Martelli ex Gilg (or tanikkara) leaves. Sample D. excelsa leaves were obtained from swamp forests in Melintang Village, Muara Wis sub-district, Kutai Kartanegara district, East Kalimantan province, Indonesia. This research includes sample preparation, extraction and maceration, extract concentration using a rotary evaporator, phytochemical test, total phenolic andflavonoid content test, and antioxidant activity test using 2,2-diphenyl-1-picrylhydrazil (DPPH) and Ferric reducing antioxidant power methods (FRAP). The results of this study indicate that the methanolic extract of D. excelsa leaves contains secondary metabolites, including alkaloids, flavonoids, phenolics, triterpenoids, and tannins. The total phenolic content was 181.25 g GAE/g extract, while the total flavonoid content was 36 g QE/g extract. The antioxidant activity of the methanol extract of D. excelsa leaf DPPH method had moderate activity strength with a value of IC50is 145 ppm, while the antioxidant activity of the methanol extract of D. excelsa leaf using the FRAP method has the highest antioxidant activity value at a concentration of 100 ppm with a value of 70.833%. The result indicated that the methanolic extract D. excelsa leaves had many metabolites and potentially an antioxidant.

Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties

AbstractBackground and ObjectivesIn this study, tortillas with improved in vitro nutritional and antihypertensive properties were developed using flours produced from nixtamalized maize (NixM) and extruded chickpea (ExtCP). The aims were (1) to find the optimal extrusion conditions to produce optimized ExtCP flour with high values of antioxidant activity (AoxA), total phenolic compounds (TPC), and in vitro protein digestibility (IVPD), and (2) to evaluate the addition effect of 30% of optimized ExtCP flour over the nutritional, technological, sensory y nutraceutical properties of tortillas prepared from commercial NixM flour. A rotatable composite central experimental design with two factors (extrusion temperature [ET] = 50°C–170°C; screw speed (SS) = 50–240 rpm) and five levels was used to optimize the extrusion process.FindingsThe best combination of variables of the extrusion process to produce ExtCP flour was: ET = 143°C/SS = 138 rpm. The tortillas added with ExtCP flour had: proteins = 13.27%, total dietary fiber = 13.40%, protein chemical score = 85.42%, IVPD = 82.01%, calculated protein efficiency ratio (C‐PER) = 1.84, AoxA = 8031 µmol TE/100 g, and sensory acceptability = 8.51 (value located between I like it very much and I like it extremely).ConclusionsThe tortillas made from nixtamalized maize and ExtCP flours have better in vitro nutritional and antihypertensive properties than tortillas prepared from only nixtamalized maize flour.Significance and NoveltyThe addition of optimized ExtCP flour to commercial NixM flour allows obtaining functional tortillas with improved and sensory acceptable in vitro nutritional and antihypertensive properties.

Energetic Bio-Activation of Some Organic Molecules and Their Antioxidant Activity in the Pulp of the Moroccan Argan Tree «Argania spinosa L.».

Argania spinosa L. Skeels is an emblematic tree in Morocco, known worldwide for its medicinal and nutritional value. Its fruits contain kernels used to prepare an edible oil, the leaves are used to feed livestock, and its wood is used as fuel. If the oil acquires high importance, the other components of the fruit of the argan are undervalued. Our objective is to invest the waste of the argan industry. Particularly, our study aimed to assess the effect of thermal activation of argan pulp on its therapeutic value, its phenolic profile and its functional and physicochemical properties. After heat treatment, the HPLC analysis for the average total phenolic content varied from 2% to 37%, depending on temperature. The antioxidant activity was increased with heat treatment. Higher values of antioxidant activity, polyphenol and pigment content were recorded at 70 °C. Functional properties analysis indicated that water solubility index and water absorption capacity were significantly affected by heat stress. Physicochemical analysis showed that moisture content, titratable acidity and soluble solids were affected.

Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction

This study characterized the oil from the pulp of tucumã-i-da-várzea produced by enzymatic process. The acidity index, peroxide value, oxidative stability, total carotenoids, total phenolic compounds (TPC), and antioxidant capacity were determined in the oily and aqueous extract fractions. The oil with the highest extraction efficiency was characterized for fatty acid composition, atherogenicity and thrombogenicity indexes, iodine index, saponification value, and melting point. An efficiency equivalent to conventional extraction methods was obtained with oxidative stability, being comparable to traditional commercial oils with high values of total carotenoids, TPC and antioxidant activity, which indicated the greatest potential for application of an abundant Amazon raw material. This oil has a composition rich in unsaturated fatty acids, especially oleic and linoleic acids, with excellent nutritional quality scores (AI and TI). It can be considered an oil of high nutritional value, being indicated to replace traditional oils referred to as beneficial to health.

Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese.

Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). Requeson cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that requeson cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, requeson cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.

Enzymatic extraction, characterization and biological properties of protein hydrolysates from freshwater fish waste

Silver carp (H. molitrix) is one of the most popular species in fish farms around the world. In this paper, the bioactive properties of four protein hydrolysates from silver carp residues obtained with papain, flavourzyme, alcalase and combination of flavourzyme & alcalase treatment were analyzed. Physicochemical characterization showed that the alcalase extract had the highest extraction yield of 52.07%, presented 90.33% protein content and the highest degree of hydrolysis (76.23%). Gel electrophoresis pattern indicated that hydrolysate obtained with alcalase contains most peptides with a molecular weight below 15 kDa, while those present in the hydrolysate obtained with flavourzyme & alcalase had a molecular weight between 10-15 kDa. The e􀵵 ect of protein hydrolysates on DPPH free radicals inhibition varied between 47.37-50.14%, the highest value of antioxidant activity being recorded for hydrolysate obtained with papain. The hydrolysates presented antihypertensive potential determined as inhibition of angiotensin-converting enzyme, with the highest activity in the case of flavourzyme & alcalase extract. The fish protein hydrolysates were cytocompatible in a normal fibroblast culture, NCTC cell line showing cell viability over 80% for all variants. When cultivated in Hep-2 cancer cells at 10 mg/ml, the protein hydrolysates obtained by papain and 􀃀 avourzyme & alcalase mixture decreased the cell viability, indication antitumoral potential. In conclusion, the fish protein hydrolysates demonstrated important bioactive properties, including antioxidant, antihypertensive and antiproliferative activity.

Comparison of Important Quality Characteristics of Some Fungal Disease Resistance/Tolerance Grapes Dried with Energy-Saving Heat Pump Dryer

Raisins have been widely consumed for many years all around the world, and different grape cultivars and drying techniques are used in their production. Recently, mechanical drying systems have been used to overcome any undesirable effects that arise from sun-drying with grape cultivars that require fewer pesticides to minimize the risk of residues. Both seeded and seedless cultivars were preferred for drying in the past; however, seedless grape cultivars have been increasingly preferred for drying purposes in addition to their use as table grapes. For the first time, an alternative processing method (using an energy-saving heat pump dryer) and important quality characteristics (total phenolics, antioxidant activity, brix, colour analyses and sensory evaluation) of disease resistant/tolerant grape cultivars of different species that can be grown in humid regions were investigated in this study. First, the fresh fruits of nine different grape (Vitis spp.) cultivars grown in a humid ecology were analysed, and then so too were the important phytochemical and quality characteristics of raisins dried with an energy-saving heat pump dryer. The water activity of the raisins ranged from 0.71 (Özer Beyazı) to 0.42 (Kay Gray). The total phenolic contents of Muscat Bleu (65.96), Philipp (64.88) and Campbell Early (64.53 g GAE/100 g db) berries were the highest (p < 0.05). The fresh berries of the Kishmish Vatkana cultivar had the lowest antioxidant activity, as determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (525.81 mmol TE/100 g) (p < 0.05). The total phenolic contents of raisins ranged from 12.76 to 13.58 g GAE/100 g fw. The highest value on a dry weight basis was 19.30 g GAE/100 g for the raisins of the Özer Beyazı cultivar (p < 0.05). The highest antioxidant activity value on a dry weight basis was found for the raisins of Özer Beyazı (991.01 mmol TE/100 g) using the DPPH assay. The raisins of the Philipp cultivar had an antioxidant activity of 7893.51 mmol TE/100 g db, as determined by the ferric reducing antioxidant potential (FRAP) assay, which was significantly higher than those of other cultivars, with the exception of Muscat Bleu (p < 0.05). The range for antioxidant activity values provided by the cupric reducing antioxidant capacity (CUPRAC) assay was high, and the highest value was found for the raisins of the Philipp cultivar (4505.21 mg Trolox/100 g fw) (p < 0.05). The results indicated that the raisins of the seedless Rhea and Kishmish Vatkana cultivars can be appreciated more than those of the other cultivars, both in terms of their bioactive content and sensory scores, and the raisins of these cultivars, which can be grown in humid regions, hold a great deal of potential for grape growers.

PRELIMINARY STUDY OF ANTIOXIDANT ACTIVITY OF DRAGONFRUIT, DATES AND KEFIR MIXTURES

Background: Some previous studies showed that either dragon fruit, dates, or kefir has antioxidant activity. Nevertheless, there has not been any study that showed the activity of the combination of those three elements. Purpose: Therefore, the main purpose of this study is to examine the best combination of dragon fruit, dates, and kefir as an antioxidant activity. Method: The combination variation includes: dragon fruit-dates, dragon fruit-kefir, kefir-dates, and dragon fruit-dates-kefir. Then, the antioxidant activity was tested using the DPPH assay. Result: The variation of dragon fruit and dates, the highest value of antioxidant activity was obtained from the combination of 10: 2 of dragon fruits: dates; that was 76.33 ± 0.27 mg/dL. The combination of dragon fruit and kefir, the highest value was obtained from the variation of 10: 4 of dragon fruit: kefir. For this variation, the antioxidant activity was 80.9 ± 0.4 mg/dL. The combination of kefir and dates, the highest value was obtained from the variation of 10: 3 of kefir: dates. The combination of dragon fruit, dates, and kefir, the highest value of antioxidant activity was obtained from the combination of 4: 10: 1 of dragon fruit: kefir: dates; that was 80.94 ± 0.4 mg/dL. Conclusion: In summary, the highest antioxidant activity came from the combination variation of 4: 10: 1 of dragon fruit: kefir: dates.

Effect of substrates on the kefir grain biomass production and antioxidant activity

ABSTRACT
 Kefir is a fermented milk with proven bioactivities and popularity worldwide. However, kefir grains biomass (KGB) limits its production. The effect of different substrates on the KGB increase and antioxidant activity (AC) was investigated. Kefir grains were inoculated (6 % w/v) into nonfat goat milk (GMK), nonfat goat milk with brown sugar (GMBSK), cow (1 % fat) milk (CMK), and cow milk brown sugar (CMBSK). The substrates were fermented at 25 ± 3 °C and stopped at 4.7 pH, approximately. Samples were taken at 0, 4 and 8 h incubation time. KGB increase kinetics, productivity, growth rate parameters, physicochemical composition changes, and antioxidant activity were evaluated. Goat milk substrates kefirs had the highest AC values. GMBSK and GMK had 44.8 ± 1.4 % and 37.6 ± 3.6 % AC, respectively. GMK and GMBSK had the highest biomass increments, 147 ± 23 % and 136 ± 7 %, respectively. Also, GMK had the highest (p < 0.01) kefir grains biomass productivity, 2.49 ± 0.24 g/L.h. Goat milk substrate has the potential to increase kefir grains biomass and to improve the bioactivity of kefir beverages.

Phenolic contents, composition and antioxidant activity of essential oils obtained from Iranian populations of Apium graveolens, and their canonical correlation with environmental factors

Seed essential oils (EO) yield and composition were studied in twelve populations of Apium graveolens L. collected from Iran. Variations in antioxidant activity were also studied with two bioassay methods including 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Clustering was performed by hierarchical cluster analysis (HCA) and studied samples classified into three main groups (or chemotypes) with higher limonene, limonene/apiol/myristicin/and apiol/myristicin. Antioxidant activity of EOs varied among studied seeds, that amounts ranging from 6.4 to 34.4 (mg AAE/50 μl EO) for the DPPH method and 1070 to 3315 (μM Fe+2/50 μl EO) for FRAP method. Based on antioxidant assay methods, the highest value of antioxidant activity was found in Urmia (P12) and Sanandaj (P1) EOs. Celery EOs showed strong antioxidant activity. Based on canonical correspondence analysis environmental conditions were highly correlated with the distribution of compounds among the populations. Lower elevation and higher temperature correlated with higher limonene content. Results showed that total phenols ranged from 10.4 to 14.57 mg Gallic acid/g DW and TFC ranged from 2.2 to 8.1 mg QUE/g DW.

Qualitative Phytochemical Screening and Effectiveness Analysis of Batissa violacea celebensis Martens 1897 Crude extract against Antioxidant and Cytotoxic Activity

The aim of this study was to conduct phytochemical tests aimed at identifying the bioactive components present in the powder crude extract of pokea shell can be applied in analyzing antioxidant activity and testing cytotoxic activity. This study consists of phytochemical tests, including alkaloids, steroids, triterpenoids, saponins, and flavonoids. The antioxidant activity measured by the DPPH method from the crude extract of the pokea shell is still relatively weak but the crude extract of methanol of the boiled and dried pokea shells in toxic category so potentially as a cytotoxic compound. The result of phytochemical test of crude extract of pokea shell meat, is extract of fresh and boiled pokea shell contain flavonoid, saponin, steroid and triterpenoid while extract of dried pokea shell only contain saponin, steroid and triterpenoid. The result of the antioxidant activity test of crude extract of pokea shell shows that the crude extract of dried pokea shell has the highest value of antioxidant activity. The result of the toxicity test of crude extract pokea shell boiled and dried pokea shell have an LC50 value of less than 1000 ppm. These values indicate that the extract of the boiled and dried Pokea shell is showed potential for development as an alternative anticancer agents in the future.

Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration

Sweet potato (Ipomoea batatas (L.) Lam.) is a plant with great importance in food security, especially in developing countries. Grown in more than 100 countries, it is nutritious and contains high levels of dietary fiber, minerals such as iron and vitamins A, B and C. The aim of this study was to evaluate the antioxidant activity of two cultivars of yellow sweet potatoes Beauregard (biofortified) and Carrot (organic). The ORAC, ABTS and DPPH assays were used to determine the antioxidant activity of raw, bleached and dried sweet potatoes at 40, 50 and 60 o C. The results showed that ORAC assay revealed the highest values for antioxidant activity in all conditions of Beauregard and cv. Carrot were tested. Both cultvars can be be use to elaborate functional products as supplements among others. contributing to the consumption of pro-vitamin A rich foods.