Highest Values Of Antioxidant Activity Research Articles

Antioxidant Activity of the Medicinal Plant Urtica dioica L.: Extraction Optimization Using Response Surface Methodology and Protective Role in Red Blood Cells

Free radicals are highly reactive compounds that lead to the onset of a variety of serious health conditions, known as “oxidative stress”. Antioxidants, on the other hand, act as defense mechanisms to fight the accumulation of free radicals and maintain cell homeostasis. Urtica dioica L. is a medicinal plant with unique antioxidant properties, mainly attributable to the presence of polar phenolic compounds. This study aimed to optimize the combination of determinant factors toward the maximum extraction of antioxidants from U. dioica L. Furthermore, it investigated the protective role of the extract on red blood cells that were exposed to oxidative stress. The extraction optimization was performed using Response Surface Methodology and the in vitro antioxidant activity of the extract was determined with Folin–Ciocalteu, FRAP, and DPPH assays. Based on the results, the highest value of antioxidant activity and polar phenolic compounds was recorded using 34% (v/v) ethanol as a solvent in an ultrasonic process carried out at 42 °C for 87 min. In addition, UV–Vis spectrum of the extract revealed the presence of chlorophylls, carotenoids, and flavonoid glycosides. This study also provided insight into the in vitro protective effect of the plant extract on red blood cells morphology under oxidative stress conditions. The findings highlighted the good predictability of the extraction model and the potential role of the extract as an antioxidant product.

Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months.

The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.

Metabolic Profile of Leaves and Pulp of Passiflora caerulea L. (Bulgaria) and Their Biological Activities.

At present, there are no data in the scientific literature on studies aimed at characterizing Passiflora caerulea L. growing in Bulgaria. The present study aimed to investigate the metabolic profile and elemental composition of the leaves and pulp of this Passiflora, as well as to evaluate the antioxidant, antimicrobial and anti-inflammatory activities of its leaf and pulp extracts. The results showed that the pulp predominantly contained the essential amino acid histidine (7.81 mg g-1), while it was absent in the leaves, with the highest concentration being tryptophan (8.30 mg g-1). Of the fatty acids, palmitoleic acid predominated both in the pulp and in the leaves. A major sterol component was β-sitosterol. Fructose (7.50%) was the predominant sugar in the pulp, while for the leaves, it was glucose-1.51%. Seven elements were identified: sodium, potassium, iron, magnesium, manganese, copper and zinc. The highest concentrations of K and Mg were in the pulp (23,946 mg kg-1 and 1890 mg kg-1) and leaves (36,179 mg kg-1 and 5064 mg kg-1). According to the DPPH, FRAP and CUPRAC methods, the highest values for antioxidant activity were found in 70% ethanolic extracts of the leaves, while for the ABTS method, the highest value was found in 50% ethanolic extracts. In the pulp, for all four methods, the highest values were determined at 50% ethanolic extracts. Regarding the antibacterial activity, the 50% ethanolic leaf extracts were more effective against the Gram-positive bacteria. At the same time, the 70% ethanolic leaf extract was more effective against Gram-negative bacteria such as Salmonella enteritidis ATCC 13076. The leaf extracts exhibited higher anti-inflammatory activity than the extracts prepared from the pulp. The obtained results revealed that P. caerulea is a plant that can be successfully applied as an active ingredient in various nutritional supplements or cosmetic products.

Antimicrobial activity of sungkai leaf extract (Peronema canescens Jack.) and antioxidants

Sungkai (Peronema canescens Jack.) is a plant that has straight or slightly curved stems, no buttresses, and branches covered with fine hairs. Sungkai (P. canescens) is one of the many medicinal plants that grow in Indonesia and is widely used, the part that is commonly used is the leaves, where the leaves of Sungkai (P. canescens) have been widely known as a cure for several diseases such as malaria, high fever and for maintaining health. Research on the antimicrobial potential of sungkai leaf extract (P. canescens) and its antioxidant activity was carried out from April to August 2022. This study used the 2-factor Nested pattern experimental method. This study aims to determine the antimicrobial activity, determine Minimum Inhibitory Concentration (MIC), and Minimum Bactericidal Concentration (MBC) as well as determine the antioxidant activity of the fresh treatment, fresh infusion, dry infusion, dry infusion plus lime and dried decoction of sungkai leaves (P. canescens). The test microbes used in this study ware Escherichia coli, Staphylococcus aureus, and Candida albicans. The research results showed that sungkai leaf extract (P. canescens) could inhibit the growth of the tested microbes S. aureus and E. coli by producing significantly different inhibition zones and for the tested microbes C. albicans swere significantly different. MIC of fresh sungkai for S. aureus 25% and 50% E. coli. The highest antioxidant activity value was found in fresh samples with an IC50 value of 98.02 µg/mL which was classified as strong and the highest polyphenols in fresh treatment were 76.73 (mgGAE/G).

Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey.

To develop and characterize a functional lactose-free ice cream with added ginger and honey, evaluate the survival of Lacticaseibacillus casei CSL3 under frozen storage and the simulated gastrointestinal tract (GIT), as well as antioxidant activity and product acceptability. The survival of Lacticaseibacillus casei CSL3 was evaluated for 180 days, under frozen storage, and GIT at 60 days. At 15 days of storage, proximal composition, antioxidant activity, color, pH, acidity, fusion, density, overrun, and sensory analysis were performed. Ice cream was an effective food matrix for maintaining the viability of CSL3, with concentrations > 7 log CFU g- 1 during storage and GIT. In addition, the analysis showed overrun and prebiotic characteristics through high values of antioxidant activity and phenolic compounds, good acceptability, and purchase intention. The product has satisfactory market potential (acceptance rate of 95.19% and purchase intention rate > 96%), and it could become another means of inserting probiotics in food.

High nutritional value instant flakes produced from various cereal grains

The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the other samples. Meanwhile, hulled barley and millet flakes showed the lowest scores compared with other flake samples due to the lowest score of their appearance and color. Triticale, durum wheat and hulled barley turned to be good alternatives for oat to prepare flakes of high-quality characteristics, as they have high protein (13.46, 11.92 and 11.67%, respectively) and ash contents along with low content of fat and low calories. In terms of nutritional quality, the results indicated that oat flakes were higher in Mg and P content, durum wheat flakes showed higher content of Mn, triticale had the highest content of K and Ca, and millet had the highest content of Zn and Fe. Triticale flakes showed significantly higher content of dietary fiber and water absorption index at room and hot temperatures when compared with other flakes. While comparing total phenolic content, the millet and barley flakes showed the highest values. Additionally, most flake samples had significantly higher values of antioxidant activity compared to oat flakes used as control samples.

The Antioxidant and Anti-Inflammatory Properties of Wild Bilberry Fruit Extracts Embedded in Mesoporous Silica-Type Supports: A Stability Study.

Polyphenolic extracts from wild bilberries (Vaccinium myrtillus L.) have shown antioxidant and anti-inflammatory effects, but they are prone to degradation when exposed to environmental factors, limiting their use in biomedical applications. To overcome this issue, this study proposed the embedding of wild bilberry fruit ethanolic extracts in pristine mesoporous silica functionalized with organic groups (mercaptopropyl and propionic acid), as well as coated with fucoidan, a biopolymer. Herein, we report a stability study of free and incorporated extracts in mesoporous silica-type supports in high-humidity atmospheres at 40 °C up to 28 days, using HPLC analysis, thermal analysis, and radical scavenging activity determination. Better chemical and thermal stability over time was observed when the extracts were incorporated in mesoporous silica-type supports. After 12 months of storage, higher values of antioxidant activity were determined for the extract embedded in the supports, silica modified with mercaptopropyl groups (MCM-SH), and fucoidan-coated silica (MCM-SH-Fuc) than that of the free extract due to a synergistic activity between the support and extract. All encapsulated extracts demonstrated remarkable effects in reducing NO production in LPS-stimulated RAW 264.7 cells. The treatment with extract embedded in MCM-SH-Fuc in a dose of 10 μg/mL surpassed the effect of free extract in the same concentration. For the extract encapsulated in an MCM-SH support, a lower IC50 value (0.69 μg/mL) towards COX-2 was obtained, comparable with that of Indomethacin (0.6 μg/mL). Also, this sample showed a higher selectivity index (2.71) for COX-2 than the reference anti-inflammatory drug (0.98). The developed formulations with antioxidant and anti-inflammatory properties could be further used in nutraceuticals.

Recovery of phenolic compounds from peach pomace using conventional solvent extraction and different emerging techniques.

The study compared high-pressure, microwave, ultrasonic, and traditional extraction techniques. The following extraction conditions were implemented: microwave-assisted extraction (MAE) at 900W power for durations of 30, 60, and 90s; ultrasonic-assisted extraction (UAE) at 100% amplitude for periods of 5, 10, and 15min; and high-pressure processing (HPP) at pressures of 400 and 500MPa for durations of 1, 5, and 10min. The highest yield in terms of total phenolic content (PC) was obtained in UAE with a value of 45.13±1.09mg gallic acid equivalent (GAE)/100g fresh weight (FW). The highest PC content was determined using HPP-500MPa for 10min, resulting in 40mg GAE/100g, and MAE for 90s, yielding 34.40mg GAE/100g FW. The highest value of antioxidant activity (AA) was obtained by UAE in 51.9%±0.71%. The PCs were identified through the utilization of Fourier transform infrared (FTIR) spectroscopy and high-performance liquid chromatography (HPLC). Utilizing multivariate analysis, the construction of chemometric models were executed to predict AA or total PC of the extracts, leveraging the information from IR spectra. The FTIR spectrum revealed bands associated with apigenin, and the application of HPP resulted in concentrations of 5.41±0.25mg/100g FW for apigenin and 1.30±0.15mg/100g FW for protocatechuic acid. Furthermore, HPLC analysis detected the presence of protocatechuic acid, caffeic acid, p-coumaric acid, and apigenin in both green extraction methods and the classical method. Apigenin emerged as the predominant phenolic compound in peach extracts. The highest concentrations of apigenin, p-coumaric acid, and protocatechuic acid were observed under HPP treatment, measuring 5.41±0.25, 0.21±0.04, and 1.30±0.15mg/kg FW, respectively.

Chemical Characterization and Antioxidant Activity of Apilarnil, Royal Jelly, and Propolis Collected in Banat Region, Romania

Bee products have a millennia-old tradition in human apitherapy, thanks to their numerous curative properties. The aim of this study was to perform a physicochemical characterization, including the percentage of water content, dry matter, pH, acidity, impurity content, protein, ash, and macro and micro minerals, and to evaluate the antioxidant activity of apiculture products, including apilarnil, royal jelly, and propolis. Samples were collected from our apiary in the Banat region of Romania in 2022 as well as from the market. Apilarnil and royal jelly were analyzed in pure and freeze-dried form, and propolis in pure and tincture form. Our results show that there is a large variability in the chemical composition and antioxidant activity of the three bee products studied, depending on the form of presentation and source of origin. In the case of commercial bee products, the best results were obtained in terms of chemical composition, including the content of macro and micro nutrients. All the samples analyzed showed acidity, pH, and impurity content values within the limits allowed by the quality standards. Apilarnil from our own apiary recorded the highest values for antioxidant activity, followed by propolis tincture and fresh propolis from own apiary.

Content of biologically active substances and antioxidant activity of aqueous-ethanol extracts of cultivated rosehip fruit obtained by ultrasonic extraction

The aim of the current work is to determine the main biologically active substances and antioxidant activity of aqueous-ethanolic extracts of cultivated rosehip fruit obtained by ultrasonic treatment. The extraction was performed under the following technological parameters: ultrasound frequency 37 kHz, solvents 50 and 70% ethanol, raw material: solvent ratio = 1:20, temperature 20, 40 and 60°C, duration 15, 30 and 60 min. Tannins, ascorbic acid and total phenolic contents were determined in the extracts. The highest tannin content (1.90%) was obtained by extraction with 50% ethanol, temperature 60°C and process duration 60 min. The total phenolic content under the different process conditions is comparable. Higher values of total phenols (45.43 mg GAE g-1) were determined at 50% ethanol solvent, 40°C temperature and 60 min process duration. The highest values of antioxidant activity, by the DPPH method, were reported in extracts with 50% ethanol, temperature 40°C and duration 60 min (422.5 μmol TE/g), and by FRAP method under the same extraction conditions - the value was almost twice lower (231.9 μmol TE).

Effervescent Formulation of Oil Palm Leaf Extract as a Free Radical Scavenger

Non-communicable diseases have become the leading cause of death in Indonesia, accounting for approximately 69% of deaths in 2023. Various health disorders, such as cancer, neurodegenerative diseases, inflammation, hypertension, and heart disease, are linked to oxidative stress caused by reactive oxygen species (ROS). Chemical treatments often have side effects and high costs, prompting many to turn to natural remedies. One preventive measure against ROS is consuming natural foods rich in antioxidants, such as oil palm leaf extract. This study uses the roller slugging compaction method to transform oil palm leaf extract into effervescent tablets. Palm oil leaf extract has been prepared in 2 different sources ( 1st and 17th leaf) to assess percent inhibition. The experimental results showed that the 17th leaf extract had the highest antioxidant activity value (IC50 = 20.35). Then, the 17th palm oil leaf extract was used in effervescent tablet formulations. The results obtained indicate that formulation 1, consisting of 0.5 grams of oil palm leaf extract, 0.195 grams of citric acid, 0.2925 grams of tartaric acid, 0.4875 grams of NaHCO3, 0.975 grams of maltodextrin, and 0.05 grams of PVP, is the best formula for oil palm leaf extract effervescent tablets. This formulation demonstrated the highest antioxidant activity (IC50 = 30.22), consistent with its total phenolic content (394.451 mg GAE/mL).

The Comparison Of Bioactive Compounds Between Brewed and Extracted Robusta Coffee From West Lampung

Indonesia is ranked fourth highest in coffee production in the world. One type of coffee export commodity, namely Robusta coffee, is produced from the West Lampung region. Robusta coffee contains various bioactive compounds that act as antioxidants. This study aims to analyze the differences between brewed and extracted robusta coffee related to the bioactive compounds. The method used in this study began with coffee sample preparation, followed by brewing and ethanolic extracting the robusta coffee, measurement of TPC (total phenolic content in gallic acid equivalent), TFC (total flavonoid content in quercetin equivalent), and antioxidant activity using the DPPH method. The results showed that the TPC values were 11.27 mgGAE/g for brewed coffee and 61.98 mgGAE/g for extracted coffee, while the TFC values for brewed coffee were 11.99 mgQE/g and extracted coffee were 18.40 mgQE/g. The highest antioxidant activity value was obtained from extracted robusta coffee with an IC50 89.43 ppm which classified as strong enough antioxidant, while the antioxidant activity of brewed coffee has an IC50 218.74 ppm which classified as moderate antioxidant. TPC and TFC in this study showed a direct proportional relationship with antioxidant activity. The samples with the highest total phenolic and total flavonoid also exhibited the highest antioxidant activity.

Exploration of Phenolic Content and Antioxidant Potential from Plants Used in Traditional Medicine in Viesca, Mexico

The medicinal plants of the desert can be a potential source of natural bioactive compounds with applications in health and food preservation. This work aimed to investigate the phenolic content and antioxidant potential of twenty-three plants from the arid zone of Viesca, Mexico. The antioxidant potential was determined by three methods (ABTS, FRAP, and DPPH). Two extraction methods and three different concentration levels (1:10 mg/mL, 1:25 mg/mL, and 1:50 mg/mL) were evaluated. According to the results, Turnera diffusa (Damiana), Gutierrezia sarothrae (Hierba de San Nicolas), and Leucophyllum frutescens (Cenizo) present the largest content of phenolic compounds and high antioxidant activity. The highest values of antioxidant activity were achieved using a solid/liquid ratio of 1:50 g/mL for T. diffusa and G. sarothrae and 1:25 mg/mL for L. frutescens. The maceration method was the most suitable for extracting antioxidant compounds from T. diffusa and L. frutescens, while ultrasound-assisted extraction was more efficient for G. sarothrae. The HPLC-MS analysis showed the presence of important phenolic compounds. This study shows for the first time that three plants that naturally grow in Viesca have great potential as a source of natural antioxidant compounds.

Taxonomic, physicochemical, phenolic and antioxidant comparison in species of high Andean wild fruits: Rubus and Hesperomeles

Currently, humans are taking better care of their health. It is known that fruit consumption prevents degenerative diseases such as cancer and diabetes. On the other hand, the high Andean biodiversity is rich in various resources that have been undervalued up to now. In the present study, the botanical characterization, physical and chemical properties, phenolic compounds, and antioxidant capacity were compared in four non-climacteric high Andean wild fruits of the species Rubus (black siraca and red siraca) and Hesperomeles (pacra and capachu), collected in the Peru province of Andahuaylas, Apurimac region, between 3600 and 3900 m.a.s.l. The taxonomic identification was performed according to the catalog of angiosperms and gymnosperms by geographical location. Polyphenols were determined by the spectrophotometric method based on the use of the Folin–Ciocalteu reagent, and the antioxidant capacity by the DPPH reagent discoloration method. Data in triplicate were analyzed by a one-way analysis of variance (ANOVA) and a multiple-range test of least significant difference (LSD). The results showed significant differences (p < 0.05) in all properties studied. The maturity index and phenolic content directly affected the antioxidant capacity. The four wild fruits studied presented high values of polyphenols and antioxidant activity. Therefore, they should be considered in genetic improvement and field extension programs to promote their consumption, which would encourage healthy and nutritious eating.

Encapsulation and Biological Activity of Hesperetin Derivatives with HP-β-CD.

The encapsulation of insoluble compounds can help improve their solubility and activity. The effects of cyclodextrin encapsulation on hesperetin's derivatives (HHSB, HIN, and HTSC) and the physicochemical properties of the formed complexes were determined using various analytical techniques. The antioxidant (DPPH•, ABTS•+ scavenging, and Fe2+-chelating ability), cytotoxic, and antibacterial activities were also investigated. The inclusion systems were prepared using mechanical and co-evaporation methods using a molar ratio compound: HP-β-CD = 1:1. The identification of solid systems confirmed the formation of two inclusion complexes at hesperetin (CV) and HHSB (mech). The identification of systems of hesperetin and its derivatives with HP-β-CD in solutions at pHs 3.6, 6.5, and 8.5 and at various temperatures (25, 37 and 60 °C) confirmed the effect of cyclodextrin on their solubility. In the DPPH• and ABTS•+ assay, pure compounds were characterized by higher antioxidant activity than the complexes. In the FRAP study, all hesperetin and HHSB complexes and HTSC-HP-β-CD (mech) were characterized by higher values of antioxidant activity than pure compounds. The results obtained from cytotoxic activity tests show that for most of the systems tested, cytotoxicity increased with the concentration of the chemical, with the exception of HP-β-CD. All systems inhibited Escherichia coli and Staphylococcus aureus.

Myrtaceae leaves grown in Agroforestry: a sustainable alternative to producing natural antioxidants extracts

Myrtaceae species such as uvaia, grumixama, and feijoa have been used in Brazil’s Agroforestry Systems (AFS). In AFS, frequent pruning occurs, and leaves are discarded. However, the leaves contain specific phenolic compounds (PC) that, when appropriately extracted, produce extracts with antioxidant activity (AA). These extracts meet the demand for natural and sustainable food ingredients. Therefore, the drying study (40, 50, and 60 °C) of uvaia, grumixama, and feijoa leaves obtained from AFS was carried out, and the effect of drying on the PC profile (LC-ESI-MS/MS) and AA were evaluated. In the uvaia extracts, the major compounds were EGCG, gallic acid, and isoquercitin, accounting for 94% of their PC, and leaves dried at 50 °C promoted a better phenolic extraction. The gallic acid, 2.5 DHBA and isoqueticitrin represent 79% of the relative composition of PC in grumixama extracts, and leaves dried at 60 °C were the condition that allowed a greater extraction. While, epicatechin, catechin, gallic acid and isoquercitrin correspond to 66% of the PC composition of feijoa leaves. Grumixama had the highest values for AA by the FCRC and DPPH while feijoa had significant values for FRAP in all treatments. Dried leaves at 50 °C showed higher AA for all methods, except for grumixama which showed this behavior at 60 °C. These results indicate that these matrices proved promising sustainable sources of various phenolic compounds. The drying process of the leaves at 50 and 60 °C had a greater extraction of compounds with antioxidant activity, with potential industrial applications.

UJI ANTIOKSIDAN EKSTRAK ETANOL BIJI KOPI ARABIKA (Coffea arabica L.) LERENG GUNUNG ARGOPURA KABUPATEN JEMBER PADA BERBAGAI KONDISI PENYANGRAIAN

Coffee (Coffea arabica L.) is a plant which has been cultivated in Indonesia and it is one of natural source of antioxidants. The main bioactive component which contain antioxidant properties is chlorogenic acid. The roasting process can cause chlorogenic acid in coffee beans to decrease as the temperature increases and the length of roasting, so the way coffee is served as a source of antioxidants which may need to be considered. The purpose of this study was to determine the group of compounds and antioxidant activity contained in Arabica coffee beans obtained from the slopes of Mount Argopura at various conditions of roasting. The samples of Arabica coffee beans each done roasting in advance at a temperature of 160°C - 180°C; 190°C - 210°C; and 220°C - 240°C before it is milled. The used of extraction method is maceration using 80% ethanol solvent. Antioxidant activity testing was done by DPPH method. Antioxidant activity is expressed based on the IC50 value (Inhibitor Concentration 50%). The highest value of antioxidant activity was obtained from Arabica coffee beans roasted at a moderate temperature with a value of IC50 26.41 ± 0.182 ppm. The result of the T-test obtained a sig value < 0.05 which indicates a difference in the antioxidant activity produced by the extract of Arabica coffee beans at various conditions of roasting.

Optimization and scale up of the enzymatic hydrolysis of Californian red worm protein (Eiseniafoetida)

Although the best-known use of the different species of earthworm is the production of organic fertilizer, they can also be considered a rich source of biologically and pharmacologically-active compounds, for use in the treatment of various diseases. In recent decades, with the development of biochemical technologies, research on the pharmaceutical effects of compounds extracted from different species of earthworms has begun. Enzymatic hydrolysis is the most common and widely used technique for producing bioactive hydrolysates, because it uses moderate operating conditions, with a certain specificity for the substrate. In the present study, the objective was to optimize and scale up the enzymatic hydrolysis of Eisenia foetida protein to obtain peptides with biological activity. The substrate characterization was carried out according to AOAC, a response surface design was performed for the optimization of the enzymatic hydrolysis and then the scaling was performed by means of dimensional analysis. The results show that the major component of the paste is protein, 65% of which is albumin, and the absence of pathogenic microorganisms was also found. Regarding optimization, it was found that the optimal hydrolysis conditions are achieved with pH = 8.5; temperature = 45 °C; amount of substrate = 125 g and volume of enzyme = 1245μL. For the scaling, 4 dimensionless pi-numbers were calculated which describe the process with no statistically significant differences between the model and the prototype; it can be concluded that the enzymatic hydrolysate of Eisenia foetida presents high values of antioxidant activity evaluated by different methodologies.

Evaluation of Antioxidant Properties of Commercial Pomegranate Juices

Background. Consumers consider pomegranate juice one of the most beneficial for health. The limited production of pomegranates in Russia cannot meet the needs of Russian consumers with juices of its own production. Pomegranate juices are produced from concentrates or pasteurized direct-squeezed juices imported from different countries, there is no information about their antioxidant properties.Purpose. Study of the content of the main biologically active substances and antioxidant activity of pomegranate juice of various brands on the consumer market, and their influence on the formation of antioxidant properties.Materials and Methods. The objects of research were freshly pressed juice from pomegranate fruits (control)and samples of commercial pomegranate juices produced using different technologies: «Grande», «Benature», «Grante» -direct-squeezed juice; «Swell», «O'keй», «Rich», «Gold Brand» - reconstituted pomegranate juice; «Nar» - reconstituted juice with the addition of direct-squeezed juice. In juices, the total content of phenolic compounds, anthocyanin, flavonoids, tannins and vitamin C was determined. The antioxidant activity of juices was determined by two methods: FRAP and coulometrictitration based on the measurement results of which the antioxidant index was calculated.Results. Juices of industrial production differed significantly in the amount of biologically active substances, the spread of values in their content between juices was 40-50%, they contained significantly less total anthocyanin and total flavonoids than freshly-pressed juice. Total tannins prevailed in the composition of phenolic compounds of all juices (40-75%). The antioxidant activity of juices varied depending on the method of determination. The FRAP test showed the highest values of antioxidant activity in the reconstituted pomegranate juice «Rich», and the coulometric titration showed the highest values in the direct-squeezed pomegranate juice «Benature». Juices had the highest antioxidant index Rich>Benature>Grante, the values of which were more than 85%. The antioxidant properties of pomegranate juices depend on the total amount of phenolic compounds (R2> 0.772) and total tannins (R2> 0.538).Conclusion. The formation of antioxidant properties of pomegranate juices depends on the amount of total phenolic compounds and total tannins. The results of the evaluation of the antioxidant properties of commercial pomegranate juices can be used in the development of functional beverages.

COMPARATIVE EVALUATION OF THE ANTIOXIDANT ACTIVITY OF MEDICINAL PLANTS IN THE PERM RE-GION

The paper considers the antioxidant properties of water and alcohol extractions of fermented and unfermented fireweed of the narrow-leaved fireweed family (Chamerion Angustifolium Onagraceae), St.), bitter wormwood (Artemisia absintium L.), red clover (Trifolium pratense). The effect of the fermentation process, solvent, and extraction time on antioxidant activity (AOA) was studied. A comparative assessment of the antioxidant properties of medicinal plants of the Perm region was carried out. Using the potentiometric method, it was found that the AOA values of water extracts of fireweed angustifolia increase with the time of extraction. Fireweed weakly fermented (finely ground) and fermented (finely ground) have the highest AOA values during extraction within 24 hours. Shoots of young fireweed angustifolia have very low AOA values compared to unfermented and fermented samples. The AOA of aqueous extracts of medicinal plants increases with the time of their extraction. Oregano has the highest AOA value – 2.78×10-2 mol-equiv, and red clover has the lowest value – 0.37×10-2 mol-equiv. The highest value of AOA among mixtures of medicinal plants has a mixture of oregano with fermented fireweed (finely ground) – 2.52×10-2 mol-equiv. It has been established that extracts prepared from 40% ethanol solution for fireweed angustifolia and 20 and 40% for oregano have the highest AOA values. The AOA values for the alcohol extract of oregano increase depending on the time of its extraction.