Potential Source Of Antioxidant Compounds Research Articles

RETRACTED: The effect of different Capsicum annuum components on the quality and shelf-life of chicken breast meat

The pericarp of chili pepper contains phenols and alkylamides, which are potential sources of antioxidant compounds. Although these compounds are recognized as primary antioxidants in chili pepper, there is limited knowledge about their use in real food systems. The purpose of this study was to identify and isolate the polyphenol fractions (PF) and alkylamide fraction (AF) from chili pepper and assess their impact on the shelf-life of refrigerated chicken breast meat over a 12-day period with analysis at 4-day intervals. Through the use of HPLC-MS2, 10 polyphenols and 2 alkylamides were identified in both pepper fractions. The study examined four treatments: Control, AF at 30 mg/mL, PF at 1.5 mg/mL, and PF at 6 mg/mL. All treatments significantly reduced the levels of bacteria, such as psychrotrophic, lactic acid, and Pseudomonas spp, as well as yeasts-molds, compared to the control group during the storage period. Additionally, the levels of total volatile basic nitrogen, protein oxidation, and Thiobarbituric acid reactive substance were significantly lower in PF at 6 mg/mL and PF at 1.5 mg/mL treatments compared to those of the control and AF at 30 mg/mL. Furthermore, PF at 6 mg/mL and PF at 1.5 mg/mL had a favorable effect on sensory attributes, with PF at 6 mg/mL significantly improving sensory scores. The findings of this study suggest that using PF as a natural preservative can enhance the shelf-life of chicken breast meat.

Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals

ABSTRACT Pakistan is one of the biggest mango producing country in the world. Post-harvest losses of mango occur due to lack of storage facilities. Mango can be converted into concentrate to utilize it for longer period. In the current study, the physicochemical profile and storage stability of mango concentrate was investigated to evidence the opportunity of preservation method. Three different concentrations (0.1%, 0.2%, and 0.5%) of citric acid, sodium benzoate and potassium sorbate were applied. All chemical preservatives significantly (p ˂ 0.05) increased viscosity, total soluble solids (TS), reducing sugar (RS), non-reducing sugar (NRS), total soluble solids (TSS), and titratable acidity (TA), while the moisture content, pH, DPPH antioxidant activity, TPC (total phenolic content), TFC (total flavonoid content) and the level of texture acceptance decreased during the storage. The moisture content was decreased from 43.4% to 34.9% during storage. Phytochemical analysis showed that mango concentrate is a potential source of antioxidant compounds and has higher DPPH radical scavenging activity. Regarding preservation solution, it is suggested that sodium benzoate and citric acid might be utilized for industrial applications.

Sphagnum divinum Flatberg & K. Hassel ve Sphagnum girgensohnii Russow (Sphagnopsida)'nin Fitokimyasal İçeriklerinin ve Antioksidan Aktivitelerinin Belirlenmesi

This study aimed to explore the phytochemical constituents and antioxidant activity of methanol extracts from Sphagnum divinum and Sphagnum girgensohnii. Screening methods were employed to identify the phytochemical groups present in the methanol extracts of these two Sphagnum species, which have been relatively understudied for their antioxidant potential. The antioxidant properties of the extracts were evaluated using in vitro DPPH, CUPRAC, and phosphomolybdate assays. The experimental results revealed that the methanol extract of S. divinum exclusively contained phenols and tannins, while the methanol extract of S. girgensohnii contained phenols, tannins, and saponins. Alkaloids and flavonoids were not detected in either bryophyte. The methanol extracts of both S. divinum and S. girgensohnii exhibited DPPH scavenging activity exceeding 50% at all tested concentrations. An increase in DPPH scavenging ability was observed with increasing extract concentration. The DPPH scavenging activity of S. divinum methanol extract was consistently higher than that of S. girgensohnii methanol extract across all tested concentrations. These findings suggest that S. divinum and S. girgensohnii hold promise as potential sources of antioxidant compounds.

RETRACTED: Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in Szechuan pepper, there is still limited knowledge about their application in real food systems. This study aims to identify, separate, and apply polyphenol and alkylamide fractions derived from Szechuan extracts to beef meat. Using HPLC-MS2, we identified 5 phenols and 11 alkylamides in Szechuan extracts. The quality of the minced meat was evaluated based on color, thiobarbituric acid reactive substances (TBARS), conjugated dienes, carbonyl content, Sulfhydryl content, microbiological content, and total volatile basic nitrogen content (TVB-N). Compared to the polyphenol fraction (1.25 mg/mL), alkylamide fraction (25 mg/mL), and control samples, beef samples incorporated with the polyphenol fraction (6.25 mg/mL) significantly reduced carbonyl content, TBARS, and TVB-N values at the end of storage. Furthermore, they exhibited a significant slowdown in microbial development, improved meat color stability, and preserved pH. Therefore, the use of Szechuan pepper fractions as natural preservatives in meat and meat products is an important area of research and has the potential to enhance the safety and quality of meat products.

Determination of antioxidant activity, total phenolic, and total flavonoid contents from avocado seeds (Persea americana)

In this study, the antioxidant activity, total phenolics, and total flavonoids of avocado seed extract were determined. The evaluation was observed towards methanol and ethyl acetate fractions by using the spectrophotometric method. The antioxidant activity of the avocado seed extract was determined by calculating the 50% of inhibition concentration of free radical scavenging activity towards DPPH radicals. The results showed that the IC50 of methanol and ethyl acetate fractions were 66 mg/mL and 63 mg/mL, respectively. The total phenolic content of the methanol fraction and the ethyl acetate fraction were almost similar at 48.6–48.7 mg/g dry weight of extract (gallic acid equivalent). Whereas the total flavonoid content of the methanol and ethyl acetate fractions was determined as 41.2–41.4 mg/g dry weight of the extract (quercetin equivalent). The phenolic and flavonoid compounds present in the fractions seemed to account for the antioxidant activity. Therefore, avocado seeds are a potential source of antioxidant compounds.

Phenolic Profiles, Tyrosinase Inhibitory, and Antioxidant Effects of Green Coffee, and Turkish Traditional Coffee

Coffee has been drunk for millennia due to its taste and health benefits. High levels of polyphenols, and especially flavonoids and phenolic acids, are found in coffee and contribute significantly to its flavor and health-giving properties. In this study the total phenolic contents, antioxidant, and tyrosinase inhibition of green coffee, and Turkish traditional coffee extracts were evaluated. Antioxidant activities of the coffees were examined by two different methods, radical 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP). Total phenolic contents were estimated by using Folin-Ciocalteu reagent as the gallic acid equivalent. The phenolic profiles were investigated by means of reverse phase-high performance liquid chromatography (RP-HPLC). At the same time, tyrosinase enzyme inhibition of extracts has also been worked. The extracts exhibited high levels of antioxidant activities associated with significant antioxidant compound contents. It was determined that the samples contain chlorogenic acid and benzoic acid in the RP-HPLC analysis. It was determined that green coffee extract exhibited tyrosinase enzyme inhibition as effective as kojic acid. The results show that green coffee especially from coffees can be regarded as a potential source of antioxidant compounds and tyrosinase inhibitors of significance in both the pharmaceutical and food industries.

HPLC-DAD profile of phenolic compounds and In vitro antioxidant activity of Ficus carica L. fruits from two Algerian varieties

Ficus carica L., commonly known as the fig tree, is a plant belonging to the Moraceae family whose fruits are traditionally used for edible and therapeutic purposes. The study aimed to investigate the lyophilized aqueous extracts of two native Algerian fig varieties, azendjar (Az) and taamriouth (Ta), as a potential source of antioxidant compounds for possible use as ingredients in pharmaceuticals or nutraceuticals. The HPLC-DAD analysis revealed the presence of two phenolic acids (3,4-dihydroxybenzoic acid and vanillic acid) and two flavonoids (rutin and quercetin) at levels 3.67, 4.80, 84.16, and 6.87 µg/g respectively for Az variety extract, and 6.90, traces, 7.46 and 3.37 µg/g respectively for Ta variety extract. Total phenolic content was determined using the Folin-Ciocalteu method at levels 951.06 ± 61.08 and 730.88 ± 45.25 GAE mg/100 g of the dry extract. In contrast, the total flavonoid content was determined using Christ-Müller's method at levels 428.34 ± 15.42 and 307.63 ± 7.94 QE mg/100 g of dry extract in the Az and Ta varieties, respectively. The total polyphenolic content of the extract may be responsible for its antioxidant action. The gathered results indicate that the extracts from the dark peel fig variety – azendjar, are characterized by a higher content of phenolic and flavonoid compounds and antioxidant activity than the extract from the light peel variety – taamriouth. In conclusion, the conducted studies and in vitro assays indicate that the studied extracts are a source of natural antioxidants and can be considered functional raw materials for producing food supplements and pharmaceuticals.

Physicochemical characteristics, protein analysis, and antioxidant properties of defatted Lagenaria siceraria (Molina) Standley and Cucumeropsis mannii (Naudin) seed kernel flours

Defatted Lagenaria siceraria seeds and those of Cucumeropsis mannii, obtained after lipid extraction using food-grade hexane, were converted into flours (defatted Lagenaria siceraria seeds flours, LSDSF; defatted Cucumeropsis mannii seed flours, CMDSF), and analysed for their chemical and amino acid (AA) compositions, protein fractions, protein molecular weight distribution, granular surface morphology by scanning electron microscopy, and thermal properties by differential scanning calorimetry. In addition, their antioxidant activities were evaluated using DPPH radical scavenging and phosphomolybdate reducing power assays. LSDSF and CMDSF contained mainly globular shaped proteins with high thermal stability. Composition wise, these proteins primarily consisted of globulins, glutelins, and albumin. AA analysis of the total protein identified 18 amino acids including all the essential AA. These flours thus could be potential sources of antioxidant compounds with higher activity in aqueous than in methanolic extract. Based on their composition and physicochemical characteristics, LSDSF and CMDSF are potentially good ingredients usable in food systems with low lipid oxidation.

Biowaste as a Potential Source of Bioactive Compounds-A Case Study of Raspberry Fruit Pomace.

Raspberry fruit pomace, a byproduct of juice production, was studied as a potential source of antioxidant compounds. Target high-performance liquid chromatography analysis of important polyphenolic compounds (gallic, p-coumaric, caffeic, quercitrin, chlorogenic, and ellagic acid) was performed together with analysis of total phenolic content (TPC), total flavonoid content (TFC), total anthocyanins content (TAC), and antioxidant capacity (via ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays). The differences in polyphenolic content of Rubus idaeus L. pomace were evaluated following ultrasound-assisted extraction and conventional maceration with different organic solvents. Additionally, the yield of free phenolics was measured in hydrolyzed pomace extracts. The results obtained show that the ultrasound method maximizes the quantity of antioxidant compounds in terms of TPC (27.79 mg/L gallic acid equivalent (GAE)), TFC (8.02 mg/g quercetin equivalent (QE)), TAC (7.13 mg/L cyanidine-3-glucoside equivalent (C3G Eq)), caffeic (19.17 µg/g), chlorogenic (3.56 µg/g), ellagic (105.52 µg/g), and gallic acids (8.75 µg/g), as well as FRAP (1002.72 µmol/L) and DPPH assays (969.71 µmol/mL vitamin C equivalent (vit C Eq); 567.00 µmol/100 g Trolox equivalent (TE)). On the other hand, conventional maceration maximizes the yield of quercetin and p-coumaric acid. In terms of biowaste valorization, raspberry fruit pomace has a promising industrial potential and may prove to be useful in the development of antioxidant dietary supplements.

Phytochemical analysis and antioxidant assay of Melissa officinalis L. (lemon balm)

Melissa officinalis L. called in popular language lemon balm is a medicinal plant belonging to the Lamiaceae family. The plant contains a variety of bioactive compounds among which volatile oils, flavonoids and phenolic acids. These are responsible for a lot of beneficial effects in disease relief. Lemon balm has antioxidant, antimicrobial, neuroprotective, anxiolytic, spasmolytic and other effects. Important for its antioxidant activity are flavonoids and phenolic acids which are well known for their ability to scavenge the free radicals. Due to this effect, lemon balm protects against the development of degenerative diseases such as Alzheimer’s disease, cardiovascular disease, cancer and dermatological disorders. In this study we extracted and determined the content of the volatile oil and flavonoids from Melissa officinalis L. and we investigated the antioxidant activity of an extract obtained from dried aerial parts of lemon balm. The results showed that the volatile oil content was low (0.17 mL/100 g vegetal material). The total flavonoid content was 0.965 g rutoside/100 g of vegetal product and the antioxidant activity was 90.40 %. From this study, we concluded that Melissa officinalis L. is a potential source of antioxidant compounds with a lot of other benefits for human health.

Water-in-oil nanoemulsions loaded with Ardisia compressa K. bioactive compounds: evaluation of their physicochemical stability and functional activities

Ardisia compressa K. (ACK) fruits are a potential source of antioxidant compounds like phenolics and anthocyanins. ACK extracts made with aqueous ethanol (E75) yielded the highest total phenolic content (TPC) and antioxidant activity (AA) by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assays. Water-in-oil nanoemulsions (NEW/O) were produced by spontaneous emulsification, in order to provide longer stability to functional activities from ACK extract, and formulated using ACK extract (10–30%wt.), rosemary essential oil (REO), and Tween 80:Span 80 (10–30% wt.). Resultant NEW/O were placed in a pseudo-ternary phase diagram and classified based on their visual performance, like phase separation, opacity, or translucent-stable systems. The latter displayed smaller hydrodynamic droplet sizes and better stability and were selected for physicochemical characterization. Physical stability through the hydrodynamic diameter, turbidity, and color attributes was monitored until 93 d at 25 °C under light exposure (LE) and dark. A first-order model was used for the first two variables, with rate kinetic constants (k) from 10−6 to 10−8 s−1. Color index (CI) showed higher reduction when NEW/O were stored under LE, whereas total color difference (TCD) values were higher than 5.5, indicating marked differences in visual color compared to fresh NEW/O (t =0 d). Chemical stability from NEW/O made with 30% w/w of ACK extract (NE30) displayed the best stability against pH changes, and TPC and AA during storage time, exhibiting also good antimicrobial susceptibility (AMS) against Gram-positive and Gram-negative bacteria with a synergistic effect of enhanced AMS than that observed in their respective individual components, even after storage time.

Chemical Analysis, Phenolic Content, and Antioxidant Activities of Aqueous and Organic Moroccan Juglans regia L. Bark Extracts

Background:The present study was conducted on the Moroccan Juglans regia L. bark, in comparison with other Juglans regia collected in other countries, to study the effects of the use of different extraction solvents (water, ethanol, acetone, and diethyl ether), aqueous and organic extraction method, hot and cold extraction by maceration modalities on the presence and content of the different phytochemicals, and on the antioxidant activity.Methods:Various solvents of increasing polarity were used for the preparation of aqueous and organic extracts. Afterwards, a phytochemical screening, an estimation of phenolic compounds, flavonoids, and tannins contents was conducted. The in vitro antioxidant activity was carried out by five tests: H2O2, ABTS, FRAP, DPPH, and reducing power. Subsequently, Principal Component Analysis (PCA) was used to establish the correlation between phenol content and antioxidant activity.Results:Phytochemical analysis showed that the 9 extracts prepared are characterized by the presence of flavonoids, catechic tannins, saponins, anthraquinones, and quinones, and that the macerated acetone extract contains the highest content of phenolic compounds (327.972±0.06 μgEAG/mgE), flavonoids (1267.981±2.911 μgEQ/mgE), and tannins (38.056±1.886 μgEC/gE). The best antioxidant activity was obtained with the macerated acetone which was found to be the most active via the five different tests, with a percentage of scavenging of H2O2 equal at 24.13±1.81, a higher value of ABTS equal to 602.29±0.34 μgET/mgE. PCA allowed us to deduce that phenolic compounds, flavonoids, and tannins are strongly correlated with antioxidant activity.Conclusion:Moroccan Juglans regia may be one of the potential sources of antioxidant compounds.

Siriguela peels provide antioxidant compounds‐rich extract by solid–liquid extraction

This work aimed to extract antioxidant compounds from siriguela peels. For that, operational conditions of ethanol percentage and solid/liquid ratio (w/v) were defined based on a rotational central composite design. The extracts were evaluated for the determination of total phenolic compounds (TPC) and antioxidant capacity by ABTS•+, DPPH•, and FRAP methods, and under best operational condition, UPLC-qTOF/MS analysis was also performed. The best operational condition for antioxidant compounds recovery was that using 30% ethanol and solid/liquid ratio of 1:33. Under this condition, TPC, ABTS•+, DPPH•, and FRAP values were 1611 mg GAE 100 g−1, 103 µmol TE g−1, 102 µmol TE g−1, and 534 µmol Fe2+ g−1, respectively. The extract was major composed of quercetin derivatives. Therefore, siriguela peels are a potential source of antioxidant compounds, which expands the use of this residue by the food industry and can also mitigates environmental impact caused by its inappropriate disposal. Practical applications Findings of the present work show that siriguela peels are a source of antioxidant compounds. After the evaluation of the extraction process, an extract major composed of quercetin derivatives was obtained. This extract could be used in future applications for the development of natural preservatives as well as functional food products. Also, the extraction method evaluated in this work presents low cost, which becomes this approach a potential alternative to add value to agro-chain of other species of the genus Spondias.

Rhaponticum acaule (L) DC essential oil: chemical composition, in vitro antioxidant and enzyme inhibition properties

Backgroundα-glucosidase is a therapeutic target for diabetes mellitus (DM) and α-glucosidase inhibitors play a vital role in the treatments for the disease. Furthermore, xanthine oxidase (XO) is a key enzyme that catalyzes hypoxanthine and xanthine to uric acid which at high levels can lead to hyperuricemia which is an important cause of gout. Pancreatic lipase (PL) secreted into the duodenum plays a key role in the digestion and absorption of fats. For its importance in lipid digestion, PL represents an attractive target for obesity prevention.MethodsThe flowers essential oil of Rhaponticum acaule (L) DC (R. acaule) was characterized using gas chromatography-mass spectrometry (GC-MS). The antioxidant activities of R. acaule essential oil (RaEO) were also determined using 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), reducing power, phosphomolybdenum, and DNA nicking assays. The inhibitory power of RaEO against α-glucosidase, xanthine oxidase and pancreatic lipase was evaluated. Enzyme kinetic studies using Michaelis-Menten and the derived Lineweaver-Burk (LB) plots were performed to understand the possible mechanism of inhibition exercised by the components of this essential oil.ResultsThe result revealed the presence of 26 compounds (97.4%). The main constituents include germacrene D (49.2%), methyl eugenol (8.3%), (E)-β-ionone (6.2%), β-caryophyllene (5.7%), (E,E)-α-farnesene (4.2%), bicyclogermacrene (4.1%) and (Z)-α-bisabolene (3.7%). The kinetic inhibition study showed that the essential oil demonstrated a strong α-glucosidase inhibiton and it was a mixed inhibitor. On the other hand, our results evidenced that this oil exhibited important xanthine oxidase inhibitory effect, behaving as a non-competitive inhibitor. The essential oil inhibited the turkey pancreatic lipase, with maximum inhibition of 80% achieved at 2 mg/mL. Furthermore, the inhibition of turkey pancreatic lipase by RaEO was an irreversible one.ConclusionThe results revealed that the RaEO is a new promising potential source of antioxidant compounds, endowed with good practical applications for human health.

Ethyl acetate fraction of Cymbopogon citratus as a potential source of antioxidant compounds

New fraction from a lemongrass acidic aqueous phase as a source of compounds with remarkable antioxidant properties by different in vitro mechanisms.

BIOAKTIVITAS ANTIOKSIDAN SENYAWA EKSOPOLISAKARIDA DARI MIKROALGA Dunaliella sp.

A study of antioxidant compounds in microalgae, Dunaliella sp. In Conway / Walne media. Microscope observation with magnification 400 times obtained diameter Dunaliella sp. Sebebsar 6.42 μm. Preliminary results of antioxidant activity using DPPH reagent showed Dunaliella sp. Excreting antioxidant compounds. The extract obtained by extracting antioxidant compounds exopolysaccharide compounds from the filtrate with the addition of 70% ethanol and then centrifuged and freeze-dried by the method of FTIR spectrum data dry. Unidentified exopolysaccharide compounds containing uptake helping O - H in the area of 3544.82 cm-1, C - H in area of 2828.59 cm-1, helping the C
 
 • O at 1624.24 cm-1 region, CH2 bending at 1419.44 cm-1 region, and helping C - O at 1151.88 cm-1 region. Furthermore, quantitative test results of antioxidant compounds that have a value of 4.279%. So it is concluded that the exopolisakarida compound from Dunaliella sp. Is a potential source of antioxidant compounds.
 
 Keywords : Antioxidant, exopolisaccharide, Dunaliella sp.

Antioxidant compounds and activities of edible roses (Rosa hybrida spp.) from different cultivars grown in Korea

Edible roses have been identified as a potential source of antioxidant compounds promoting human health. In order to assess this potential, nine cultivars of edible roses harvested in Jincheon, Chungbuk, were examined in this study. Extracts of flower petals of edible roses were prepared, and the constituent antioxidant compounds and their antioxidant activity were analyzed. Total anthocyanin concentrations and total flavonoid concentrations were significantly higher in the Mister Lincoln cultivar than those in others. Total phenolic compounds and total antioxidant activity in the cultivars Mister Lincoln and Orange Meillandina were significantly higher than those in other cultivars (p < 0.05). Total anthocyanin content was highly correlated with flavonoid content (R = 0.927), and the relationship between total phenolics and DPPH radical scavenging activity was also strongly correlated (R = 0.915). Overall, antioxidant compounds and antioxidant activity of edible roses were found to be greater than those of fruits and leafy vegetables. Thus, edible roses are a natural source of antioxidant compounds, and they are expected to have great potential for application in the production of functional foods and in the cosmetic industry.

Pineapple peel wastes as a potential source of antioxidant compounds

Indonesia is a large pineapple (Ananas comosus) producing country. Food industries in Indonesia processed this fruit for new products and further resulted wastes of which cause an environmental problems. Approximately, one pineapple fruit total weight is 400 gr of which 60 g is of peel wastes. In order to reduce such pineapple peel wastes (PPW), processing to a valuable product using an environmentally friendly technique is indispensable. PPW contained phenolic compound, ferulic acid, and vitamin A and C as antioxidant. This study aimed to PPW using ethanol and water as well as to analyze its chemical properties. Both dried and fresh PPW were extracted using mixtures of ethanol and water with various concentrations ranging from 15 to 95% (v/v) at room temperature for 24 h. The chemical properties, such as antioxidant activity, total phenolic content (Gallic acid equivalent/GAE), and total sugar content were determined. The results showed that the range of Inhibition Concentration (IC)50 value as antioxidant activity of extracts from dried and fresh PPW were in the range of 0.8±0.05 to 1.3±0.09 mg.mL-1 and 0.25±0.01 to 0.59±0.01 mg.mL-1, respectively, with the highest antioxidant activity was in water extract. The highest of total phenolic content of 0.9 mg.g-1 GAE, was also found in water extract.

Evaluation of In-vitro Antioxidant Activity of Seagrasses: Signals for Potential Alternate Source

Background and Aim: Natural antioxidants have gained unique attention in recent years. Because of the carcinogenicity of synthetic compounds, there is a dearth for antioxidants from natural origin. Currently, seagrasses, the marine plants have gained attention for their secondary metabolites. Hence, the present study aims to examine in vitro antioxidant activity of both leaf and rhizome extracts of six seagrass species and has not yet been investigated. Methods: Crude methanolic extracts of leaf and rhizome obtained, were evaluated for total phenolic contents using Folin-Ciocalteaus method. Antioxidant potential of seagrass extracts were evaluated using total antioxidant activity, DPPH, FRAP, ABTS assay, H2O2 and NO2 scavenging assay and the phenolic compounds present in potent extracts were profiled by HPLC. Results: Maximum phenolic content and antioxidant activity was exhibited by leaf and rhizome extracts of C. rotundata followed by H. uninervis. Higher DPPH radical scavenging activity was found in leaf (78.84 ± 0.87) and rhizome extracts (75.480 ± 0.97) of C. rotundata and the lowest scavenging activity was found in the leaf and rhizome extracts of H. ovata (12.01 ± 0.63 and 5.769 ± 1.14). Among six species, C. rotundata exhibited higher radical scavenging activity containing the potential phenolic compounds. Conclusion: Present study portrays that leaf and rhizome extracts of C. rotundata acts as a potential source of antioxidant compounds with predominant presence of caffeic acid and ρ-coumaric acid that paves a way for the application of these compounds in both food and pharmaceutical industries as a multipotent antioxidant.

DNA Protection and Antioxidant Potential of Chestnut Shell Extracts

Castanea crenata is a species of chestnut originally native to South Korea and Japan. In this study, chestnut shell was investigated as a potential source of antioxidant compounds. Distilled water and ethanol extracts were prepared from chestnut shell and their antioxidant activities were investigated in vitro using different analytical methods, including 2,2-diphenyl-1-picrylhydrazyl, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), hydroxyl, superoxide radical and nitrite scavenging, reducing (Fe3+ to Fe2+) power, linoleic acid oxidation inhibition and free radical-induced DNA damage prevention activity. The extracts showed excellent radical-scavenging activities and prevented free radical-induced DNA damage. The antioxidant activity was highly correlated with the observed phenolic and flavonoid contents. Our results suggest that the extracts derived from chestnut shells could be a potent source of natural antioxidants. Practical Applications Chestnuts (Castanea crenata) are widely available in Korea. The chestnut inner shell has been used as a cosmetic material for a long time in Korea, and previous research has demonstrated that chestnut fruits and leaves contain phenolic compounds. However, little is known about the potential uses of chestnut shell. Chestnut has been sold as an anti-wrinkle and anti-aging compound when mixed with honey, and previous research on the chestnut inner shell has suggested that this material inhibited the biosynthesis of melanin. Recently, it has been reported that chestnut inner shell extracts inhibited the development of hepatic steatosis in mice fed a high-fat diet. The food industry uses ∼7000 tons of chestnuts annually during the production of marron-glacé, chestnut purée, etc. The peeling process generates a waste product, i.e., the shell, which accounts for ∼10% of the weight of whole chestnuts, and is used as fuel.