Total Phenolic Flavonoids Research Articles

EFFERVESCENT TABLET FORMULATION ETHANOL EXTRACTS 70% KELAKAI ROOT (STENOCHLAENA PALUTRIS (BURM. F.) BEDD.) WITH VARIATION CONCENTRATION OF GAS GENERATING AGENT

Objective: The aim of this study is to determine the optimal formula of effervescent tablets 70% ethanol extract of Kelakai root (Stenochlaena palutris (Burm. f.) Bedd.) with variations concentration in gas generating agents and their effects on properties of the physical effervescent tablet.
 Methods: Kelakai root was extracted with maceration using ethanol 70%, and total phenolic-flavonoids contents were determined. Effervescent tablets made for three formulas base on varying concentration gas generating agents. Effervescent tablets made by wet granulation. Evaluation physical properties of granules included flowability, tapped density, bulk density, and angle of repose. Evaluation physical properties of effervescent tablets included weight uniformity, thickness and diameter, friability, pH, hardness, effervescent time, and hedonic test.
 Results: The extract had a total phenolic content of 625.35 μg GAE/mg extract, while the total flavonoid content was 735.24 μg QE/mg extract. The effervescent tablets have uniformity of sizes ranging from 1.29 to 1.3 cm and thickness from 0.49 to 0.5 cm, uniformity of weights with a coefficient of variation ranging from 1.04%-2.15%, fragility ranged from 0.03%-0.29%, tablet hardness ranged from 8.33-9 kg, and solubility ranged from 30-86 min. Statistical analysis showed that the p-value is>0.05, which means there are no significant differences between formulas by varying concentrations of citric acid and tartaric acid to influence the physical characteristics of effervescent tablets.
 Conclusion: Formula III was the best formula because it meets the physical requirements and hedonice test of granules and tablets.

QUANTITATIVE ANALYSIS OF MOISTURE, ASH AND SOME ANTIOXIDANTS OF SOME VEGETABLES CULTIVATED IN DELTA TUBAN (LAHIJ GOVERNORATE-YEMEN)

This work includes the determination of moisture, ash and some antioxidants (namely, total phenols flavonoids and ascorbic acid (vitamin C)) in onion (plumps, leaves), radish (roots, leaves), and snake cucumber (fruits) located in Harran Dian, Thalab and Eber Lasloom sites in Delta Tuban, Lahij Governorate/Yemen. Antioxidants were analyzed by Uv-Vis spectrophotometer. The results showed significant differences in the studied vegetables. The content of total phenols ranged between 42.79 to 79.69 ppm in the dried samples while the values of flavonoids in the dried samples were found to be within the range (46.33-100.35 ppm). The analysis of ascorbic acid gave values between 10.51-32.56 ppm for the fresh samples.

Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic.

Quality characteristics of olive products significantly depend on cultivar (cv), among other factors. In this study, seven traditional, noncommercial Greek cultivars, along with the commercial Spanish Arbequina cv., were examined for the phenolic antioxidant dynamic of their leaves. Polar extracts (aqueous, methanol, and ethanol) were analyzed for Total Phenol (TP), Flavonoid (TFL), Hydroxycinnamic Acid Derivatives (THAD), Flavonol (TFLVN) contents, DPPH radical scavenging ability, and Ferric Reducing Capacity (FRAP). Selective characteristics of olive leaf methanol extracts for all cultivars were re-examined on a second sampling period. Olive leaf is considered a rich source of phenolic antioxidants total phenol content reaching 29.3 ± 1.3, 30.6 ± 0.4, and 27.0 ± 1.1 mg caffeic acid/g dry leaf for aqueous, methanol, and ethanol extracts, respectively) and all cultivars were considered of equal bioactive dynamic. TP data derived from Folin–Ciocalteu and another spectrophotometric assay employed presented a high correlation for all examined cases (R2 = 71.5–86.9%). High correlation (R2 = 0.92) was also found between TP and FRAP findings of aqueous extracts. Olive leaf is considered a promising source of phenolic antioxidants irrelevant to cultivar and therefore even cultivars less effective for oil or table olive production could be efficiently exploited for the bioactive dynamic of their leaves.

Active chitosan/PVA with ascorbic acid and berry quality of ‘Superior seedless’ grapes

The effectiveness of chitosan/polyvinyl alcohol (CS/PVA) blended with ascorbic acid (AA) at different concentration (0, 2.8, 5.6 and 8.2mM) of ‘Superior seedless’ grapes coating to delay deterioration of fruit cluster during shelf-life. Clusters were coated with different treatment CS/PVA-AA solution and stored at room temperature for four days. Samples were taken every day. Physico-chemical, weight loss, soluble solid content (SSC%) and titratable acidity (TA), berry firmness and separation force and nutraceutical such total polyphenol (TP), flavonoid (TFL) content, polyphenol oxidase (PPO) and rachis browning index properties along with the cell wall degrading enzymatic activity cellulase (CEL), polygalacturonase (PG) and xylanase (XLN) and cell membrane permeability were evaluated. CS/PVA-AA 8.2mM treatment significantly reduced water loss, berry shattering and delayed the qualitative changes in color, SSC, TA and SSC/TA ratio content. Additionally, changes in the TP, TFL contents are related to AA loaded with CS/PVA coating to fruits clusters were delayed. CS/PVA-AA coating could be enhanced the activity of some antioxidant enzymes, preventing rachis browning and reducing membrane damage by inhibition of cell wall degrading CEL, PG, and XLN. Also, CS/PVA-AA 8.2mM coating fruit cluster of superior seedless grapes exhibited a slower rate of deterioration, compared to uncoated fruit clusters and CS/PVA-AA only.

Proximate, phytochemical and sensory quality of instant pepper soup mix

ABSTRACTInstant pepper soup mix (IPM) was developed. Its proximate, fiber, water-soluble vitamins (ascorbic acid, riboflavin, thiamine and folic acid,), phytochemical (Tannin, total phenol flavonoid, carotenoid, anthocyanin and alkaloids) were determined. The pepper soup from the IPM (20% w/v) was subjected to sensory quantitative acceptance test. Data obtained were analyzed using weighted means and analysis of variance, and Duncan multiple range test was used to separate the means. Protein content ranged from 1.85 to 2.48. The values for ascorbic acid, riboflavin, thiamine, and folic acid in the formulations were from 0.58 mg/ml, 5.15 mg/g, 0.62 mg/g, and 0.0 mg/g to 0.88 mg/ml, 7.69 mg/g, 53.75 mg/g, and 21.86 mg/ml, respectively. Tannin, total phenol, flavonoid, carotenoid, anthocyanin, and alkaloid contents in the formulations ranged from 84.25 to 104.40 mg/100 g, 800.89 to 889.39 mg/100 g, 635.24 to 8.18.44 mg/100 g, 0.67 to 1.73 µg/ml, 8.88 to 10.79 µg, and 5.93 to 10.78%, respectively. There were no significant (p < 0.05) difference in the sensory attributes of the formulations.

Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation

Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after three months of storage. The total phenol (TPh), flavonoid (TFd) and anthocyanin (TAn) contents, antioxidant activities and sensory properties of honeys with and without the addition of dry cherries were evaluated. TPh and TFd increased with addition of dried cherries to the honey, while enriched honeys showed high TAn. The LH sample with dried cherries showed the highest anthocyanins content (41.41mgCGE/100g). The antioxidant activity increased with addition of dried cherries in honey in the DPPH? test and reducing power. The PH and enriched PH exibited the best antiradical activity compared to LH and AH. The EC50 DPPH values were: 23.81 for PH and 24.19 mg/mL for PH, while the EC50 DPPH were: 1.16 mg/mL for PH40 and 1.18 mg/mL for PH40s. RP0.5 values were: 57.00 mg/mL for PH40 and 56.00 mg/ml for PH40s, while RP0.5 were: 15.05 mg/mL for PH40 and 15.18 mg/mL for PH40s. The statistical analysis showed that TPh, TFd and TAn, and antioxidant activity of honeys and enriched honeys showed significant correlation. Sensory analysis of honey with dried cherries, before and after storage, indicated very good sensory characteristics.