Lipid Peroxidation Inhibition Capacity Research Articles

Argan pulp as a novel functional ingredient with beneficial effects on multiple metabolism biomarkers

Argan tree is mainly used to obtain the oil from its seeds in a process that generates by-products such as the pulp of the fruit. The aim of this study was to assess the in vitro antioxidant activity and profile of bioactive compounds from an argan fruit extract, and to assay the metabolic effects of the argan pulp intake in a mouse experimental model. Our results showed a high in vitro antioxidant activity in ethanolic extracts of argan juice and pulp measured as total polyphenol content, reducing capacity, ABTS, DPPH, and lipid peroxidation inhibition capacity. In addition, several bioactive compounds with antioxidant, hypoglycemic, and anti-inflammatory activity were identified (vaccihein A, bergapten, methyl chloragenate, 2-O-caffeoyl glucaric acid, avicularin, quercetin-3-O-sophoroside, prodelphinidin B4 and mirificin). Dietary intake of argan pulp induced a remarkable hypoglycemic activity and decreased the gene expression of inflammatory markers. Gene expression and enzyme activity of liver antioxidant and detoxifying enzymes were differentially affected by argan pulp intake, whereas gut microbiota was modulated decreasing the Firmicutes/Bacteroidetes ratio. In conclusion, argan pulp can be considered a functional food or ingredient with beneficial effects on several metabolism biomarkers.

Milk phospholipids and buttermilk based composite nanosystems for enhanced stability and bioaccessibility of β-carotene

Bioaccessibility of lipophilic β-carotene is often compromised and lipid-based colloidal delivery systems (CDS) are considered effective to overcome this issue. In this study, milk phospholipid (MPL), buttermilk powder (BMP) and MPL:BMP composite-nanosystems were developed with encapsulation-efficiency of 91 ± 2.7%. Scanning electron microscopy showed spherical morphology of MPL and MPL:BMP nanosystems; slightly irregular morphology was observed in BMP nanosystems. Dynamic light scattering (DLS) for size (172±5–217 ± 2 nm) and polydispersity-index (0.24–0.37) analyses were performed. Fourier-transform infrared spectroscopy confirmed β-carotene incorporated through weak electrostatic interaction in nanosystems. The lipid peroxidation inhibition capacity of β-carotene by thiobarbituric reactive substances (TBARS) assay revealed that MPL, BMP and MPL:BMP nanosystems effectively inhibited TBARS (20.6 ± 2.9–50 ± 4.5%) formation. In vitro digestion revealed chemical stability was 82 ± 2.4% while bioaccessibility and effective-bioaccessibility was 94.8 ± 5% and 70.5 ± 3.2% in MPL:BMP nanosystems, respectively. Thus, milk-ingredients-based CDS can provide rational design for nutraceuticals application with enhanced bioaccessibility of β-carotene.

Vitamin C and β-carotene co-loaded in marine and egg nanoliposomes

Marine phospholipids (MPL) are attracting increasing attention due to their health benefits and good stability. Vitamin C (Vc) and β-carotene (Bc) were concurrently encapsulated in MPL nanoliposomes by thin-film evaporation as a mean to overcome the limitations precluding their utilization in food. Therefore, the physicochemical characteristics, antioxidant activities and storage stability of MPL nanoliposomes were assessed against those of traditional egg phospholipids (EPC). The mean size of nanoliposomes was 154.43–253.3 nm and zeta potential from – 55.58 to – 42.74 mV. The highest entrapment efficiency recorded for Vc was 63.33% and 87.8% for Bc. MPL nanoliposomes showed higher DPPH scavenging, hydroxyl radical and lipid peroxidation inhibition capacity as well as a superior stability at 4 °C for 42 days. Overall, MPL nanoliposomes encapsulating Vc and Bc displayed better results compared to EPC. As a result, MPL nanoliposomes could be used as promising carriers for simultaneous delivery of food bioactive compounds. • Vitamin C and β-carotene co-loaded marine and egg phospholipids nanoliposomes. • Marine phospholipids nanoliposomes display lower mean size and polydispersity index. • Marine phospholipids nanoliposomes have better antioxidant activity. • Leakage ratios of marine phospholipids nanoliposomes are lower. • Overall, marine nanoliposomes exhibit better stability at 4 °C for 42 days.

Cylindropuntia cholla aqueous root rich in phytosterols enhanced immune response and antimicrobial activity in tilapia Oreochromis niloticus leukocytes

“Cacti” are rich sources of phytochemicals with antioxidant activity, and their use is mainly focused on infusions in traditional medicine in Mexico. This study characterizes the chemical compounds found in Cylindropuntia cholla root by gas chromatography coupled to mass spectrometry (GC-MS) and determines the total content of polyphenols and flavonoids, as well as their antioxidant capacity. The immunostimulatory effect of aqueous C. cholla root extract (ACcr) was evaluated at concentrations of 50, 250, 500, and 1000 μg/mL in Tilapia peripheral blood leukocytes. The results obtained by the GC-MS analysis revealed the presence of phenolic acids, flavonoid and phytosterol derivatives as β-sitosterol and campesterol. The determination of the total polyphenol and flavonoid contents indicated that ACcr is abundant in polyphenols, showing an anti-radical capacity of scavenging free radicals, such as those of hydroxyl and superoxide, as well as an increase in lipid peroxidation inhibition capacity. Stimulation of tilapia leukocytes resulted in the increase of its phagocytic activity, respiratory burst, nitric oxide production, and superoxide dismutase activity. Finally, the results obtained for the first time allowed establishing the chemical profile of ACcr and its antimicrobial activity against three important pathogenic bacteria. The potential of this root is indicated as an additive in formulating antioxidant and immunostimulant supplements for the aquaculture and pharmaceutical industry.

Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds

This study aimed to develop a probiotic beverage from Gac juice (GJ) at 5–10 g/100 g fermented with L. paracasei CASEI 431 at 37° for 24 h. Probiotic viability, physicochemical properties, phytochemicals, antioxidant activity, volatile flavor compounds, and sensory acceptability of fermented GJ were investigated. A decrease in pH value and sugar content with an increase in organic acids (lactic and acetic acid) and probiotic viability were detected after GJ fermentation. Interestingly, the β-carotene content, DPPH radical scavenging activity, ferric reducing antioxidant power, and lipid peroxidation inhibition capacity of fermented GJ were all higher than those of non-fermented GJ. Furthermore, fermented GJ at 10 g/100 g showed a remarkable ability to disrupt cholesterol micellization formation and increase bile acid binding activity. The fermentation of GJ introduced various volatile compounds without affecting sensory acceptability. The findings suggest that GJ might be a promising ingredient for developing a non-dairy probiotic beverage with increased bioactive phytochemicals and functional properties.

Pickering emulsions by regulating the molecular interactions between gelatin and catechin for improving the interfacial and antioxidant properties

Molecular interaction forces regulate the interfacial properties and play a leading role in the distribution of particles on the oil-water interface and the stability of emulsions. In this work, gelatin/catechin nanoparticles (GCNPs) were prepared at different pH and mass ratios. The GCNPs showed excellent interfacial properties when the mass ratio of gelatin to catechin was 8:1 at pH 7. The contents of free thiol and amino groups were 0.36 μmol/g and 0.38 ± 0.03 mmol/mL, respectively, and the oil-water contact angle (θow) was 61.59° at 0 min. GCNPs (1% w/v) were applied as Pickering emulsifiers to stabilize the pecan oil emulsions, the turbiscan stability index (TSI), rheological properties, and lipid peroxidation inhibition capacity were measured. The emulsion at the oil fraction (φ) value of 0.7 (v/v) had a good thixotropic recovery of 74%, lower ROOH value, and the higher inhibition rate of thiobarbituric acid reactive substance (TBARS). It was demonstrated that the φ addition enlarged the viscosity and modulus of Pickering emulsions, led to a gel-like structure and improved the emulsions stability. Our findings on regulating the non-covalent and covalent interactions between gelatin and catechin, provided novel insights about the formation of protein-polyphenol nanoparticles. These nanoparticles might serve as excellent food-grade Pickering emulsifiers for enhancing the interfacial and antioxidant properties of Pickering emulsions with a high φ.

Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency Between Fig Peels and Pulps: Chemical and Chemometric Approach.

In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS) and lipid peroxidation inhibition capacity (LPIC) essays and their relative IC50 were investigated in 25 fig cultivars growing in Morocco. The aims of this study were to determine (i) the variation in these compounds among light and dark-colored cultivars, (ii) their partitioning between fruit peel and pulp and (iii) to display network connections among these variables. Twelve phenolic compounds (PCs) were isolated in peel extract versus eight in pulp samples. Anthocyanins, mainly cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the predominant compounds in peels, where the mean concentrations were 75.90 ± 18.76 and 77.97 ± 18.95 µg/g dw, respectively. On the other hand, (−)-epicatechin and cyanidin-3-O-rutinoside were the major compounds in the pulp extracts, where the mean values were 5.23 ± 4.03 and 9.01 ± 5.67 µg/g dw, respectively. A two-dimensional hierarchically clustered heatmap was applied to the dataset to explore correlations in the dataset and similarities between cultivars, without dimensionality reduction. Results showed that anthocyanins, particularly pelargonidin-3-O-rutinoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the main contributors to the peels’ free radical scavenging capacity. This capacity was particularly higher in the peel of dark-colored figs compared to the fruit pulp. The local cultivar “INRA 1301” showed the most promising phenolic profile due to its very high levels of almost all detected PCs, especially (−)-epicatechin, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, cyanidine-3,5-diglucoside, cyanidine-3-O-rutinoside and pelargonidin-3-O-rutinoside (54.66, 141.08, 35.48, 494.08, 478.66, 12.56 µg/g dw, respectively). Having the darkest figs in the collection (L* = 25.72, c* = 22.09 and h° = 20.99), this cultivar has also combined promising IC50 values, which were of 19.85, 40.58 and 124.78 µg/mL for DPPH, ABTS and LPIC essays, respectively.

The effects of CO2-induced acidification on Tetraselmis biomass production, photophysiology and antioxidant activity: A comparison using batch and continuous culture

A Tetraselmis sp. was selected for its antioxidant activity owing to its high lipid peroxidation inhibition capacity. With the aim to monitor culture conditions to improve antioxidant activity, effects of CO2-induced acidification on Tetraselmis growth, elemental composition, photosynthetic parameters and antioxidant activity were determined. Two pH values were tested (6.5 and 8.5) in batch and continuous cultures in photobioreactors. Acidification enhanced cell growth under both culture methods. However, the microalgae physiological state was healthier at pH 8.5 than at pH 6.5. Indeed, photosynthetic parameters measured with pulse amplitude modulated (PAM) fluorometry showed a decrease in the photosystem II (PSII) efficiency at pH 6.5 in batch culture. Yet, with the exception of the PSII recovering capacity, photosynthetic parameters were similar in continuous culture at both pH. These results suggest that lowering pH through CO2-induced acidification may induce a lower conversion of light to chemical energy especially when coupled with N-limitation and/or under un-balanced culture conditions. The highest antioxidant activity was measured in continuous culture at pH 6.5 with an IC50 of 3.44 ± 0.6 μg mL−1, which is close to the IC50 of reference compounds (trolox and α-tocopherol). In addition, the principal component analysis revealed a strong link between the antioxidant activity and the culture method, the photophysiological state and the nitrogen cell quota and C:N ratio of Tetraselmis sp.. These results highlight Tetraselmis sp. as a species of interest for natural antioxidant production and the potential of PAM fluorometry to monitor culture for production of biomass with a high antioxidant activity.

Hepatoprotective Effects of Pleurotus ostreatus Protein Hydrolysates Yielded by Pepsin Hydrolysis

Pleurotus ostreatus protein extract (POPE) was prepared by the alkali precipitation method with 0.3% (w/v) NaOH. POPEP-III with a MW of 3000–5000 Da was acquired by pepsin enenzymatic hydrolysis. POPEP-III displayed noteworthy effects of 1,1-diphenyl-2-picrylhydrazyl DPPH and H2O2 scavenging activities, Fe2+ chelating ability, lipid peroxidation inhibition capacity, and metal reducing power. The administration of POPEP-III in mice significantly prevented prior CCl4-induced strengthen serum ALT and AST activities, changing from 365.44 ± 36.87 IU/L to 220.23 ± 22.27 IU/L and 352.52 IU/L to 206.75 ± 17.26 IU/L, respectively (p < 0.001), and suppressed hepatic malondialdehyde (MDA) formation from 15.28 ± 3.47 nmol/mg prot to 10.04 ± 2.06 nmol/mg prot (p < 0.001). Mice treated with POPEP-III demonstrated augmented activities of superoxide dismutase (SOD) in the liver, from 187.49 ± 19.81 U/mg prot to 233.35 ± 34.23 U/mg prot, and of glutathione peroxidase (GSH-Px), from 84.01 ± 14.54 U/mg prot to 115.9 ± 16.57 U/mg prot (p < 0.05). POPEP-III also prevented CCl4-induced oxidative liver histological alteration. The results suggest that POPEP-III can protect the liver from CCl4-induced oxidative damage.

Evaluation of Anti-oxidant and Anti-biofilm Activities of Biogenic Surfactants Derived from Bacillus amyloliquefaciens and Pseudomonas aeruginosa.

Biosurfactants, the microbial originated surface active agents, can modify the physicochemical properties of surfaces and reduce the bacterial adhesion via changing bacterial adhesion interactions on surfaces. They were also able to block oxidative chain reactions and might show antioxidant properties. The goal of this study was to evaluate the antioxidant and antibiofilm activities of biosurfactants which were derived from two autochthonous biosurfactant-producing strains, Bacillus amyloliquefaciens NS6 (surfactin), and Pseudomonas aeruginosa MN1 (rhamnolipids). Their antioxidant activities were determined by ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods. Ferric thiocyanate (FTC) assay was used for determination of their lipid peroxidation inhibition capacity. Their effect to reduce the adhesion of Streptococcus mutans on polystyrene surfaces and disruption of its pre-formed biofilms were also investigated. Our results indicated that surfactin showed higher antioxidant activity than rhamnolipids and showed relatively similar efficiency to BHA that suggests it as a good alternative for synthetic antioxidants. In other hand, rhamnolipid conditioned surfaces showed higher antiadhesive and antibiofilm activity in comparison with surfactin treated surfaces.

Antioxidant potential of essential oils from some Himalayan Asteraceae and Lamiaceae species

Antioxidant activity of essential oils obtained from Himalayan Lamiaceae species was evaluated using in-vitro antioxidant models. Results revealed that the N. ciliaris oil displayed maximum DPPH activity (IC50: 0.9 mg/mL), while N. leucophylla essential oil exhibited high TAC (6.6 mg AAE/g). The oils from N. leucophylla, E. annuus and E. mucronatus possess antioxidant capacity, close to BHT followed by C. umbrosa, N. clarkei and E. karwinskianus. The results show their potential as radical scavenging ability, lipid peroxidation inhibition and antioxidant capacity, and their possibility as a natural food supplement.

Antioxidant and Moisturizing Effect of Camellia assamica Seed Oil and Its Development into Microemulsion

The present study aimed to investigate the fatty acid content, and antioxidant and moisturizing effect of Camellia assamica seed oil (CA). Additionally, microemulsions containing CA were also developed for topical use. The antioxidant activity of CA and two commercial Camellia oleifera seed oils were investigated by means of 1,1-diphenyl-2-picrylhydrazy radical (DPPH) assay and lipid peroxidation by ferric thiocyanate method. Moreover, the in vitro skin moisturizing effect was investigated on stillborn piglet skin by using a Corneometer®. CA microemulsions were developed and characterized by photon correlation spectroscopy, rheometer, and heating-cooling stability tests. The results revealed that the major fatty acid components of CA were cis-9-oleic acid, cis-9,12-linoleic acid, and palmitic acid. CA had a significantly higher lipid peroxidation inhibition and DPPH scavenging capacity compared to the commercial oils (p < 0.05). Lipid peroxidation inhibition of CA was 39.2% ± 0.6% at 37.5 mg/mL and the IC50 value of DPPH assay was 70.8 ± 27.1 mg/mL. The skin moisture content after applying CA, commercial oils, and tocopheryl acetate were significantly higher than untreated skin (p < 0.05) and the moisturizing efficacy increased with time. Interestingly, radical scavenging and antioxidant effect of CA microemulsions were significantly higher than the native oil even after the stability test (p < 0.05). In conclusion, incorporating CA into microemulsion increased its antioxidant activity indicating that it would be beneficial as a cosmeceutical application for anti-aging.

Exploring reserve lots of Cymbopogon citratus, Aloysia citrodora and Thymus × citriodorus as improved sources of phenolic compounds

Given the increasing consumers demand for novelty, tea companies have been presenting new added value products such as reserve lots of aromatic plants. Herein, infusions from different lots of three aromatic plants were assessed in terms of phenolic composition (HPLC-DAD-ESI/MS) and antioxidant properties (reducing power, free radical scavenging and lipid peroxidation inhibition capacity). Cymbopogon citratus (C. citratus; main compound 5-O-caffeoylquinic acid) and Aloysia citrodora (A. citrodora; prevalence of verbascoside) reserve lots revealed higher phenolic compounds concentration than the respective standard lots. Thymus × citriodorus (T. citriodorus; main compound rosmarinic acid) standard lot presented higher amounts of phenolic acids than the reserve lot, nonetheless, total flavonoids and phenolic compounds were not significantly different. The differences between both lots antioxidant activity were more noticeable in C. citratus, with the reserve lot presenting the highest activity. This study provides evidence of the differences between these plants chemical composition and bioactivity depending on the harvesting conditions.

Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts

SummaryThe total phenolic (TP) content, phenolic acid composition and in vitro antioxidant capacity of whole wheat doughnuts fried at 120–180 °C were determined to identify the effects of frying temperature. Significant differences (P < 0.05) in TP content were observed between doughnuts fried at different temperatures. The TP content of doughnuts decreased significantly when doughnuts were deep‐fat fried. The TP content of doughnuts increased with elevation with frying temperatures. These increases in TP content of doughnuts were also detected in the determination of individual phenolic compounds using HPLC. DPPH radical and iron‐chelating capacity of deep‐fat fried doughnuts exhibited increases with elevation of frying temperature from 120 to 180 °C. Deep‐fat frying at 120 °C lowered lipid peroxidation inhibition capacity of doughnuts prepared from both refined flour and whole‐grain meals and increased consistently with increased frying temperature from 120 to 180 °C. Moderate deep‐fat frying temperature would increase the content and activity of antioxidants of doughnuts.

Antioxidant activity of Algerian Nigella sativa total oil and its unsaponifiable fraction

Background/Aim: Nigella sativa(NS) oil is usually considered as oxidatively stable, the aim of this study is to evaluate its antioxidant capacity in vitro and that of its unsaponifiable fraction by several mechanisms. Methods: NS seed total oil (TO) was extracted with n-hexane and this oil was further the matrix to extract the unsaponifiable fraction (UF). TO and its UF were investigated for the antioxidant activity using the following spectrophotometric assays:ABTS (2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid), DPPH (2, 2’- diphenyl-1-picrylhydrazyl)and H2O2 (Hydrogen peroxide) radicals scavenging tests and lipid peroxidation inhibition capacity assay. All tests were realized by spectrophotometric methods. Results: Quantitative determination of phenols and flavonoids in TO and UF showed that UF has the highest phenolic and flavonoid concentrations with 24,73±0,51 µg GAE/g extract and 8,31±0,40 µg QAE/g extract respectively. All antioxidant assays showed that UF has the strongest antioxidant capacity with; IC50 0,455 ±0,01 mg/ml in ABTS scavenging assay, IC50 113,24 ±0,425 mg/ml in DPPH scavenging assay and IC50 of 0,324±0,003 mg/ml in H2O2 scavenging assay, equally, UF has the strongest Lipid peroxidation inhibition capacity With a percentage inhibition of 57.5%. Conclusion: The results obtained in this investigation showed that the UF has an important antioxidant capacity, which make NS an attractive source of new therapeutic components.

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

The nutritional and bioactive composition of plants have aroused much interest not only among scientists, but also in people's daily lives. Apart from the health benefits, plants are a source of pigments that can be used as natural food colorants. In this work, the nutritional composition of Hibiscus sabdariffa L. was analysed, as well as its bioactive compounds and natural pigments. Glucose (sugar), malic acid (organic acid), α-tocopherol (tocopherol) and linoleic acid (fatty acid) were the major constituents in the corresponding classes. 5-(Hydroxymethyl) furfural was the most abundant non-anthocyanin compound, while delphinidin-3-O-sambubioside was the major anthocyanin both in its hydroethanolic extract and infusion. H. sabdariffa extracts showed antioxidant and antimicrobial activities, highlighting that the hydroethanol extract presents not only lipid peroxidation inhibition capacity, but also bactericidal/fungicidal inhibition ability for all the bacteria and fungi tested. Furthermore, both extracts revealed the absence of toxicity using porcine primary liver cells. The studied plant species was thus not only interesting for nutritional purposes but also for bioactive and colouring applications in food, cosmetic and pharmaceutical industries.

Antioxidant and vasodilatory activity of commercial beers

The antioxidant properties of commercial beers were examined by spectrophotometric and electroanalytical methods. Moreover, such properties were correlated with their main phenolic compounds as well as vasodilatory effects. Ale group showed better antioxidant activity and Total Phenols Content (TPC) values than Lager group. The highest electrochemical Index (EI) was observed for LB10 and AB1. Principal Components Analysis (PCA) showed three groups, where group III confirm LB10 and AB1 like the best antioxidant potential. LB10, AB1 and AB6 showed vasodilatory effect of 92±4, 88±3 and79±3%, respectively. Both the vasodilator effect and the lipid peroxidation inhibition capacity may be associated with the presence of phenolic compounds as caffeic acid, catechin and isoxanthohumol, identified by mass spectrometry. The results showed here expand knowledge about beer, which might be helpful for further research on the health, sensory properties and quality parameter of this beverage worldwide consumed.

Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition

The use of ionizing radiation dates back to many years ago, and is accredited for application in different foods with several purposes. It has been increasingly used in many countries for the treatment of aromatic plants. Thymus vulgaris L. (thyme) is a plant commonly used by food, pharmaceutical and cosmetic industries representing a natural source of several bioactives such as phenolic compounds. The aim of this work was to evaluate the effects of gamma radiation on the antioxidant activity (measured through the free radical scavenging activity, reducing power and lipid peroxidation inhibition) and phenolic compounds profile (obtained by HPLC-DAD-ESI/MS) of infusions prepared from irradiated thyme. The results showed that gamma irradiation at the dose of 10 kGy improved the free radical scavenging activity, reducing power and lipid peroxidation inhibition capacity of the studied infusions, while increasing significantly the concentrations of methyleriodictyol-O-pentosylhexoside, luteolin-7-O-glucoside, eriodictyol and total flavonoids content. Thus, gamma radiation could be considered as a suitable treatment to be used in Thymus vulgaris L., herein validated for its bioactive parameters.

In Vitro Antioxidant Activity of Feronia Limonia Bark Relevant to the Treatment of Oxidative Stress Mediated Neurodegenerative Disorders

The present study was designed to explore the potent antioxidant of crude methanol extract (CME) of Feronia limonia bark and its four fractions such as petroleum ether (PEF), chloroform (CLF), ethyl acetate (EAF) and aqueous fractions (AQF) in the treatment of neurodegenerative disorders, caused by oxidative stress. The highest phenolic and flavonoid content were detected in CLF (18.16 µg of gallic acid equivalent/gm of dried sample &160.20 µg of GAE/gm of extract) suggestive for good source of antioxidant. To the best of the knowledge, the compound C-1, Umbelliferone (7-hydroxycoumarin), reported for the first time from this plant source, was isolated & characterized from the chloroform fraction by column chromatography, PTLC and by 1H-NMR, 13C-NMR and HMBC respectively. All the fractions and the compound isolated were investigated for in vitro antioxidant activity by total antioxidant capacity assay, ferric reducing power assay, 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical & hydroxyl radical scavenging assay and lipid peroxidation assay. The total antioxidant activity and reducing capacity of CLF & EAF was higher than CME, AQF & PEF. In case of DPPH assay, all the extracts tested exhibited strong and similar free radical scavenging activity (IC50 values 15.8-17.4 µg/ml) compared with the reference standard ascorbic acid(IC50 value 12.6 µg/ml). The AQF had the highest hydroxyl radical scavenging activity with IC50 value 12.5 µg/ml. The isolated compound and seven column fractions (F2 to F8) of CLF also possessed good antioxidant activity. The highest lipid peroxidation inhibition capacity was found from F7 (IC50 value 14 µg/ml) appearing more potent than the standard catechin. Irrefutably, the study revealed that the plant bark inhibits multiple components of the oxidative stress pathway, which is suggestive for using in the effective and safe treatment of neurodegenerative diseases after in vivo effectiveness test is done.

Atividade antioxidante do extrato aquoso de noni em diluente para congelação de sêmen ovino

Noni ( Morinda citrifolia L.) is a fruit consumed worldwide because of its nutritional and therapeutic properties resulting from the large amount of phenolic compounds, which has aroused interest of the scientific community. In order to identify new natural sources of antioxidants, the objective of this study was to evaluate the performance of noni in diluent for ram semen cryopreservation. A completely randomized design consisting of four treatments and three repetitions per treatment was used. The treatments differed in terms of the concentration of the aqueous extract of noni added to the diluent: control, no addition of the extract, and three concentrations (24, 72, and 120 µg/mL). The physical and chemical variables of the mature fruit were evaluated: total acidity (8.78), pH (4.12), and soluble solids (8.18%). The vitamin C content was 309.42 mg per 100 g fresh matter. The aqueous extract of noni was also evaluated regarding the quantity of total phenolic compounds, antioxidant activity, and lipid peroxidation inhibition capacity. The aqueous extract contained a moderate amount of phenolic compounds (47.96 ± 1.95 mg gallic acid equivalent/100 g extract). The concentrations of the aqueous extract of 72 and 120 µg/mL in diluent used for semen cryopreservation inhibited lipid peroxidation by 21.75% and 51.32%, respectively. There was no positive effect of the lowest concentration (24 µg/mL). The antioxidant activity index of noni was 33.33, corresponding to very strong antioxidant activity. The aqueous extract of noni exhibits very strong antioxidant activity and its addition to the diluent for semen cryopreservation at a concentration of 72 µg/mL is able to inhibit lipid peroxidation.