Trolox Equivalent Antioxidant Capacity Research Articles

DPPH Measurements and Structure-Activity Relationship Studies on the Antioxidant Capacity of Phenols.

The consumption of foods that are high in antioxidant capacity is believed to contribute to good health. Moreover, the addition of highly antioxidant compounds to foods is believed to prevent food deterioration. Among the known antioxidants in food, phenols have been identified as the primary antioxidants. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay is a simple, inexpensive, and rapid method widely used to evaluate the antioxidant capacity. Although the results of the DPPH assay depend on conditions such as the reaction time and concentration, the experimental conditions have not been standardized. Further, previous research that compared the antioxidant capacity determined through the DPPH assay largely focused on the differences in the specific substructures of approximately several dozen compounds. In this study, we conducted DPPH assays on 169 phenols under the same experimental conditions and summarized the correlation between their structures and activity. This DPPH assay study is the first single-laboratory investigation of the largest number of components in terms of their Trolox equivalent antioxidant capacities. Further, the analysis method was reproduced in an interlaboratory collaborative study, enabling its application in the reproduction and comparison of measurements in other laboratories.

Antioxidant and angiotensin converting enzyme inhibitory activities of red lionfish (Pterois volitans L.) muscle protein hydrolysates obtained using pepsin-pancreatin system

Despite being an invasive species and representing a threat in the area, red lionfish (Pterois volitans L.) meat is valued for its pleasant taste and high protein content. The objective of the present work was to evaluate the angiotensin converting enzyme inhibition (ACE-I) and the antioxidant activities of red lionfish muscle protein hydrolysates in vitro. Hydrolysates were obtained using the pepsin-pancreatin system, and their degree of hydrolysis (DH), electrophoretic, and amino acid profile were determined. Subsequently, their ACE-I and ABTS+ radical scavenging activity were evaluated, selecting those with the highest response. The highest DH (66.1%) was found in the hydrolysate obtained at 120 min of reaction time (H120); electrophoresis revealed the action of the enzymes on the muscle proteins. The highest bioactivities occurred during hydrolysis with pepsin for 60 min (H60), obtaining the highest ACE-I of 68.8% (evaluated with 500 µg protein) with a DH of 16.8%, ACE-I related amino acid content of 33.6%, and hydrophobic amino acid content of 42.9%. With the 30 min hydrolysates (H30), the highest Trolox equivalent antioxidant capacity of 60.3 mM/mg protein was obtained with 18.4% DH and 22.1% radical scavenger amino acids; its comparison with H120 proved that higher DH did not produce a greater response in ABTS+ radical scavenging activity, DPPH, reducing power, and copper chelation assays; with β-carotene bleaching being the exception. Therefore, it can be concluded that red lionfish muscle hydrolysates could be a promising source of peptides with antihypertensive and antioxidant properties, and can be suitable as functional ingredients.

Exploring antioxidant potential and phenolic compound extraction from Vitis vinifera L. using ultrasound-assisted extraction

Abstract The research investigates the extraction of antioxidant phenolic compounds from grape pomace, a wine fermentation byproduct. Ultrasound-assisted extraction (UAE), varying parameters such as solute:solvent ratio, power, and time were utilized. UAE was specifically applied to Vitis vinifera L. using high-intensity ultrasound with ratios of 1:18 and 1:42 g:mL, 250 and 400 W power levels, and extraction times of 15 and 20 minutes. Total phenolic content was quantified via the Folin–Ciocalteau reagent, and total flavonoids were determined using quercetin as a standard. Antioxidant capacity was evaluated through ABTS, FRAP, and DPPH Radical Scavenging Assays, with Trolox equivalent antioxidant capacity (TEAC) for comparison. Results indicated a total phenolic content of 50 to 80 μmol GAE/g d.w., with no significant differences among treatments. Total flavonoid concentration ranged from 2.5 to 4 μmol QE/g d.w. Importantly, the solute:solvent ratio impacted antioxidant capacity, with higher ratios showing increased ABTS radical capacity. Treatment 1, with the highest flavonoid content, exhibited the greatest antioxidant capacity against DPPH radicals. This study underscores the intrinsic correlation between cumulative bioactive compound content and the inherent antioxidant capacity of grape pomace extracts. This highlights the potential application of these extracts as antioxidant reservoirs, poised for integration into functional foods and biomedical nutraceuticals.

In-Vitro Bioactivity Evaluation of Hydrangenol Extracted from Hydrangea macrophylla (Thunb.) Ser. Leaves

Hydrangea macrophylla plant, native to Japan and Korea, has been attracting scientific attention due to its potential applications in both food science and health-related research. In this investigation, dry Hydrangea leaves were utilized as the source material. Subsequent to comminution and thermal treatment at 70 °C for an 18-hour duration, followed by a 30-minute ultrasonic bath extraction and a 5-minute centrifugation at 5000 rpm, hydrangenol was isolated through preparative HPLC. The investigation involved assessing the antioxidant capacity of hydrangenol, its impact on the activity of α-amylase and α-glucosidase enzymes, and its ability to prevent enzymatic browning. Quantification of antioxidant capacity, determined through TEAC (Trolox Equivalent Antioxidant Capacity), showed values from 1.8 to 3.2 mmol TE/mmol. Likewise, the ORAC (Oxygen Radical Absorbance Capacity) values were in the range of 16.5-27.0 mmol TE/mmol. Total phenolics content (Folin-Ciocalteu test) yielded a range of 7.1-11.2 g GAE (Gallic Acid Equivalents) per 100 g. Examining α-amylase inhibition, hydrangenol demonstrated a 52% inhibition (IC50: 3.6 mg/mL), whereas acarbose (positive control) displayed a higher inhibition of 99 % (IC50: 0.51 mg/mL). Regarding α-glucosidase inhibition, hydrangenol exhibited a 51% inhibition (IC50: 0.97 mg/mL), while acarbose displayed a 46% inhibition (IC50: 2.1 mg/mL). Additionally, the activity of PPO was suppressed by 61% at hydrangenol concentrations of 1 mg/mL and 2 mg/mL, and by 46% at a concentration of 4 mg/mL.

Foliar Application of Amino Acids and Nutrients as a Tool to Mitigate Water Stress and Stabilize Sugarcane Yield and Bioenergy Generation

Extended periods of water stress negatively affect sugarcane crop production. The foliar application of supplements containing specific nutrients and/or organic molecules such as amino acids can improve sugarcane metabolism, stalk and sugar yields, and the quality of the extracted juice. The present study assessed the effectiveness of the foliar application of an abiotic stress protection complement (ASPC) composed of 18 amino acids and 5 macronutrients. The experiments were carried out in the field with two treatments and twelve replicates. The two treatments were no application of ASPC (control) and foliar application of ASPC. The foliar application of ASPC increased the activity of antioxidant enzymes. The Trolox-equivalent antioxidant capacity (DPPH) was higher in ASPC-treated plants than in control plants, reflecting higher antioxidant enzyme activity and lower malondialdehyde (MDA) levels. The level of H2O2 was 11.27 nM g−1 protein in plants treated with ASPC but 23.71 nM g−1 protein in control plants. Moreover, the application of ASPC increased stalk yield and sucrose accumulation, thus increasing the quality of the raw material. By positively stabilizing the cellular redox balance in sugarcane plants, ASPC application also increased energy generation. Therefore, applying ASPC is an effective strategy for relieving water stress while improving crop productivity.

Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile

Sorghum milling waste stream (bran), contains diverse phenolic compounds with bioactive properties. The study determined the potential of microwave assisted extraction (MAE) to recover the bran phenolic compounds. Red, white, and lemon-yellow pericarp sorghum brans were subjected to MAE and phenolic yield and structural transformation vs conventional extraction (control) assessed by UPLC-MS/MS, Folin-Ciocalteu and Trolox equivalent antioxidant capacity methods. Phenols yield increased from 3.7–20.3 to 12.6–75.5 mg/g, while antioxidants capacity increased average 3.3X in MAE extracts vs controls. Hydroxycinnamic acids increased most dramatically (3.0–32X) in MAE extracts (0.08–2.64 to 2.57–8.01 mg/g), largely driven by release of cell-wall derived feruloyl- and coumaroyl-arabinose. MAE hydrolyzed flavonoid glycosides into aglycones, and depolymerized condensed flavonoid heteropolymers into flavanones, flavanols and (deoxy)anthocyanidins. Thus, MAE dramatically enhances yield of valuable phenolics from sorghum bran waste, but also alters the phenolic profile in ways that may influence their chemical and biological properties.

Development of microencapsulated dried Bacillus sp. 63‐11 with enhanced shelf stability and bioactivity for use as a food supplement

SummaryThe impact of drying processes and encapsulation techniques of Bacillus sp. 63‐11 was explored in relation to the stability and bioactive properties of microencapsulated particles. Modified starch (MS) or maltodextrin (MD) were evaluated using freeze drying (FD) or hot‐air drying (HD) protocols. The HD‐dried cells showed significantly improved viability and appearance when compared to FD. HD‐MD cells exhibited 2 log CFU higher viability, lower contamination, and deeper pigmentation than HD‐MS, and superior gastrointestinal tolerance as compared to fresh cells during storage, enhanced it's probiotic potential. HD‐MD cells also exhibited dose‐dependent antibiotic susceptibility, strong antagonistic activities and consistently high antioxidant activity, i.e., Trolox equivalent antioxidant capacity at 0.4 g mL−1. Additional shelf‐life testing in five food models for 90 days revealed remarkable bio‐preservative potential, particularly in high‐fat models. The study highlights the impact on probiotic potential and bioactivity of hot air‐dried encapsulated Bacillus species.

The Role of Salivary Biomarkers in Monitoring Oral Health in Patients with Implants and Periodontitis

Oxidative stress, a physiological process that can damage cells, is known to affect various aspects of oral health. Oxidative stress can influence dental implant longevity and health. Assessing biomarkers of oxidative stress in saliva is beneficial for diagnosing and tracking the progression of oral diseases. A study is made of salivary oxidative stress in patients with dental implants with or without periodontitis. The study consisted of the following groups: Group1 (healthy without dental implants); Group 2 (subjects undergoing periodontal maintenance without dental implants); Group 3 (healthy patients with implants older than six months); and Group 4 (patients undergoing periodontal maintenance with implants older than six months). A complete examination of the oral cavity was made in each patient and a questionnaire was used to assess habits of hygiene, quality of life, and information about the implants. The following parameters were recorded in unstimulated whole saliva: ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), cupric reducing antioxidant capacity (CUPRAC), advanced oxidation protein products (AOPP), and total proteins (TP). A total of 160 patients were studied, with 40 patients per group. The mean oxidative stress biomarker values obtained in the patients without implants and with implants were FRAP 0.590 ± 0.514 and 0.588 ± 0.334 mmol/L (p = 0.974); TEAC 0.320 ± 0.223 and 0.315 ± 0.172 mmol/L (p = 0.879); CUPRAC 0.286 ± 0.216 and 0.288 ± 0.151 mmol/L (p = 0.956); AOPP 456.04 ± 789.75 and 430.65 ± 752.05 µmol/L (p = 0.838); and TP 73.90 ± 50.83 and 70.36 ± 56.93 mg/dL (p = 0.684), respectively. No substantial variations were noted in the salivary oxidative stress biomarker levels between patients with controlled periodontal disease and/or dental implants compared to healthy individuals.

Inaoside A: New antioxidant phenolic compound from the edible mushroom Laetiporus cremeiporus

Laetiporus cremeiporus is the edible mushroom distributed in East Asia. It has been reported that an extract of L. cremeiporus exhibited DPPH radical scavenging activity. The aim of this study is to identify the antioxidant compound from L. cremeiporus. Guided by DPPH radical scavenging activity, a new antioxidant phenolic compound inaoside A (1) and three well-known bioactive compounds 5′-S-methyl-5′-thioadenosine (MTA, 2), nicotinamide (3), and adenosine (4) were isolated from L. cremeiporus. An antioxidant compound was isolated from L. cremeiporus for the first time. This is the first report of the isolation of 1, 2, and 4 from L. cremeiporus. The structures were determined by one- and two-dimensional NMR spectroscopic analysis and chemical derivatization. The antioxidant activities of extracts, fractions, and isolated compounds were evaluated by a DPPH radical scavenging assay. Compound 1 exhibited significant DPPH radical scavenging activity (80 % inhibition at 100 μg/mL, IC50 79.9 μM, trolox equivalent antioxidant capacity (TEAC) = 0.36).

Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.

Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.

Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow's Milk: Antioxidant Potential of the Bioaccessible Fraction.

During the last years, a strong increase in the sales volume and consumption of plant-based drinks was observed, which were partly used as an alternative to cow's milk. As milk is a relevant protein source in many countries, we have investigated the protein bioaccessibility and digestibility of soy, almond, and oat drinks in comparison to milk using the tiny-TIMsg gastrointestinal model. The relative protein digestibility of all products was between 81% (soy drink) and 90% (milk). The digestible indispensable amino acid score (DIAAS) in vitro method was used to estimate the protein nutritional quality. The highest DIAAS values were obtained for milk in tryptophan (117%) and soy drink in sulfur containing amino acids (100%). Oat drink was limited in lysine (73%), almond drink in lysine (34%) and the sulfur containing amino acids (56%). Additionally, the antioxidant activity of the bioaccessible fractions was analyzed using Trolox equivalent antioxidative capacity and oxygen radical absorbance capacity assays, revealing a higher antioxidative potential of milk and soy drink compared to oat and almond drink.

The Formulation of Dermato-Cosmetic Products Using Sanguisorba minor Scop. Extract with Powerful Antioxidant Capacities

There has been a significant increase in the use of botanical resources for the formulation of topical products designed for medicinal and cosmetic applications. Sanguisorba minor Scop., a botanical species, exhibits a variety of properties and has significant potential for applications in the field of cosmetics. The aim of this study was to formulate topical preparations, incorporating an extract derived from the plant S. minor Scop. comprising a combination of roots, leaves, and flowers. In the initial phase, a total of seven combinations were prepared using extracts derived from the roots, leaves, and flowers of S. minor Scop. (v/v/v). These combinations were subsequently subjected to evaluation for their antioxidant capacity using four distinct methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), and Trolox equivalent antioxidant capacity (TEAC). An extract of plant organs in a ratio of 1:2:1 (v/v/v), which had a strong antioxidant capacity and demonstrated synergistic effects according to the DPPH, TEAC, and CUPRAC assays (with values of 1.58 ± 0.1, 1.18 ± 0.09, and 1.07 ± 0.07, respectively), was selected for inclusion in three dermato-cosmetic products (hydrogel, emulgel, and cream). All the prepared preparations were evaluated in terms of topical formulation attributes and organoleptic characteristics. The testing of dermato-cosmetic products included assessments of their topical formulation properties and organoleptic characteristics. The hydrogel, emulgel, and cream exhibited varying degrees of stretchability. In addition, a study was carried out to assess the in vitro release of polyphenols from the cosmetic formulations using a Franz diffusion cell system. The results showed that the emulgel containing the extract of S. minor Scop. had the highest and most significant release of polyphenols, with a release rate of 84.39 ± 1.01%. This was followed by the hydrogel and cream, which had release percentages of 80.52 ± 0.89 and 75.88 ± 0.88, respectively, over an 8 h period. Thus, for the first time in the literature, a topical cosmetic product with high antioxidant potential containing S. minor Scop. extract was developed and optimized.

Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities

Kombucha is a well-known tea-based fermented drink that contains various bioactive compounds with potential bioactivities. In addition to traditional Camellia sinensis tea, preparation of kombucha using alternative raw material has attracted increasing attention to obtain significant health benefits and good sensory properties. In this study, liquorice and ginger were selected as alternative raw materials for the preparation of kombucha beverages due to their extensive health benefits. Moreover, the effects of fermentation with or without residues on antioxidant activities and phenolic contents of liquorice and ginger kombucha beverages at different fermentation times were examined and compared using the ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography. The results found that kombucha beverages based on liquorice and ginger showed strong antioxidant capacities and high phenolic contents. Fermentation with liquorice residues significantly improved the antioxidant capacities (maximum 2.41 times) and phenolic contents (maximum 3.88 times) of liquorice kombucha without influencing the sensory qualities when compared with fermentation without residues. However, fermentation with ginger residues did not effectively enhance the antioxidant capacities and phenolic contents. Moreover, it could reduce the sensory properties of ginger kombucha. In general, liquorice is well-suited for producing kombucha with residues, while ginger is more suitable for making kombucha without residues. These kombucha beverages might be used for the prevention and management of several oxidative stress-related diseases. This study expands the options of raw materials for producing novel and functional kombucha beverages.

Determination of Caffeine, Chlorogenic Acid, Total Phenolic Contents, and Antioxidant Capacities for Arabica and Robusta Coffee from Vietnam

In Vietnam, the cultivation and production of coffee have been expanding over the past few decades and are known as an important part of the national economy. However, the scientific data regarding the internal compositions of coffee have still been limited, especially the changes during the processing, typically the roasting period. The present study aimed to demonstrate an insight into the variations in chlorogenic acid, caffeine, total phenolic contents (TPCs), and trolox equivalent antioxidant capacities for two common coffee species, that is, Robusta and Arabica, and three roasting levels, that is, light, medium, and dark. Generally, Robusta coffee performed higher chlorogenic acid, caffeine, and TPCs, resulting in dominant antioxidant capacities compared to Arabica. High Pearson correlation coefficients (calculated by SPSS) were found for most pairs of parameters, r > 0.80. Regarding roasting levels, a descending order was highlighted for most analytical parameters: light > medium > dark. Two parallel processes in the roasting period were revealed by observing the antioxidant capacities, that is, thermal degradation and formation of other antioxidants by the Maillard reaction. Principal component analysis (SIMCA-P 11) was attempted to discriminate the available coffee samples by their species and roasting levels, indicating proper classification (the cumulative variance is 95.3%).

Efekti spontane i inokulisane fermentacije na sadržaj ukupnih fenolnih jedinjenja i antioksidativnu aktivnost vina Cabernet Sauvignon i prevrele komine

The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged maceration during spontaneous and inoculated fermentation of fully ripe grapes. Three individual vinifications were inoculated with the following commercial yeasts: BDX (Lallemand, Montréal, QC, Canada), FX10 (Laffort, Bordeaux, France) and Qa23 (Lallemand, Montréal, QC, Canada). For each vinification, maceration lasted 0, 3, 5, 7, 14 and 21 days, respectively. The total phenolic content was determined spectrophotometrically using the Folin-Ciocalteu method. Two different methods were used to evaluate the antioxidant activity of the wine and pomace samples: the Ferric Reducing Activity of Plasma (FRAP) and the Trolox Equivalent Antioxidant Capacity (TEAC). The use of a winemaking process that included different maceration times and inoculation with yeasts, as well as spontaneous fermentation, significantly modulated the total phenolic content of the obtained wines and FP. This study could provide a good basis for the practical application and obtaining wines with a high content of phenolic compounds and antioxidant properties.

Metabólito secundário do extrato de folhas de cardamomo de Java em função de sombreamento e doses de nitrogênio

ABSTRACT Java cardamom is a species of herbal medicinal plant endemic to West Java, Indonesia, that has been used for a long time in traditional medicine. The effects of shading and nitrogen doses on the Gas Chromatography-Mass Spectrometry (GC-MS) profile, total phenolic and flavonoid contents, and antioxidant activity in the ethanol extract of Java cardamom leaves were investigated in this study. The experiment was conducted using a split-plot scheme with three replicates. The main plot constituted shading (without, 25, 50, and 75%), and the sub-plot comprised nitrogen doses (control, 0.9, and 1.36 g nitrogen fertilizer per polybag). GC-MS analysis found 27 compounds in the ethanol extract of Java cardamom leaves. The compounds 1.8-Cineole (36.87%) and 5-Hydroxy-3,7,4’-trimethoxyflavone (18.83%) had the highest concentrations in the combination of 25% shade with 0.9 g N fertilizer per polybag and 50% shade with 1.36 g N fertilizer per polybag. The highest total phenolic content (1.26 mg gallic acid equivalent g-1 dry weight), flavonoid content (3.42 mg quercetin equivalent g-1 dry weight), and ferric reducing antioxidant power (FRAP) antioxidant activity (5.80 μmol Trolox equivalent antioxidant capacity g-1 dry weight) were found with 75% shade. Metabolites 1-Methyl-4-isopropyl-cis-3-hydroxycyclohex-1-ene-6-one, 4-propoxy-catechol, cyclohexane, tert-pentyl-, cis-p-Menth-2,8-dienol, cis-carveol, and cis-p-mentha-1(7),8-dien-2-ol were responsible for antioxidant activity in the ethanol extract of Java cardamom leaves. Shade of 75% is recommended to produce optimal antioxidant activity and phenolic and flavonoid content from Java cardamom leaf extract.

Kuşburnu (Rosa canina L.) Tohumu Tozunun Mineral ve Biyoaktif Bileşen İçerikleri

This study determined the bioactive components of rosehip (Rosa canina L.) extract obtained via supercritical carbon dioxide extraction. The total phenolic content of its extract was 214.4 mg gallic acid equivalent/kg, with the total flavonoid content of 21.1 mg quercetin equivalent/kg. The antioxidant activity of the extract, which was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, was 64.8 μmol Trolox® equivalent antioxidant capacity (TEAC)/g. Gas chromatography-mass spectrometry identified 15 bioactive components in the extract. Additionally, pre- and post-processing heavy metal analyses were conducted on rosehip powder and seeds using inductively coupled plasma mass spectrometry (ICP-MS). Results showed that metal concentrations ranged from 0.064 to 9134.1 mg/kg in rosehip powder and from 0.143 to 1929.5 mg/kg in seeds, with the concentrations of potassium and magnesium as the highest. Despite the limited uses of rosehip products, this study indicated that wild rosehips are rich in functional components with potential health benefits.

Fatty acid profile, total phenolic content and antioxidant capacity of seaweeds in Salinas Bay, Ecuador

The coastal waters of Ecuador have emerged as a favorable environment for the growth and development of several species of edible macroalgae or seaweeds. In this study, fatty acid profiles, total soluble polyphenol content, and antioxidant capacity of seven species of macroalgae (four red algae, two brown algae and one green algae) collected from Salinas Bay, Santa Elena Province, Ecuador, were evaluated. Saturated fatty acids C14:0, C15:0, C16:0 and C18:0 were found in almost all organisms, from which palmitic acid showed the highest proportion (10.7-37.1%). Green and brown seaweeds exhibited a major content of unsaturated fatty acids. Monounsaturated fatty acid composition was represented by several isomers of C16:1 and C18:1, mainly palmitoleic (3.0-6.6%) and oleic (0.8-11.1%) acids. Polyunsaturated fatty acid composition ranged from 5.47 to 26.61%, with ratios of total n-6/n-3 acids lower than 3.3. Linoleic (C18:2, n-6, 1.16-7.73%) and eicosapentaenoic (C22:5, EPA, n-3, 1.44-5.92%) acids were found in the majority of the seaweeds. The total polyphenol content of the seaweeds was determined by the Folin-Ciocalteu method (765 nm), and ranged from 147.28 to 1,062.20 mg equivalents of gallic acid (GAE) per 100 g of dry seaweed. The antioxidant capacity was determined by the Trolox equivalent antioxidant capacity (517 nm). Only Acanthophora spicifera, Spatoglossum schroederi, and Ulva lactuca showed good radical-scavenging (14.18-3,379.47 mg Trolox equivalents (TE) per 100 g of dry seaweed). The results confirm the potential use of macroalgae in the study area as an important source of nutritional compounds, especially brown and green algae, which could be a recommended food supplement even in the treatment of some diseases.

Determination of cytotoxic, antioxidant activities and LC/MS-MS profiles of three endemic Verbascum L. species

The Verbascum genus includes many species used in folk medicine or the treatment of various diseases. In this study, the cytotoxic, antioxidant activity, and LC/MS-MS profiles of three Verbascum species, which are endemic in Eskişehir and its surroundings, were investigated. The cytotoxic effects of methanol extract of V.detersile, V. eskisehirensis, and V.gypsicola species on the cervical (HeLa) and ovarian cancer (SKOV-3) cells were investigated using a colorimetric assay. The results indicated that cytotoxic effect was not observed after treatment of SKOV-3 cells with Verbascum. On the other hand, the cytotoxic activity of V. detersile was found to be 0.1910 mg/dL and 1.057 mg/dL for HeLa cells after 24 or 48 hours incubation with V.detersile, respectively. The antioxidant activity was determined as 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging activity, trolox equivalent antioxidant capacity (TEAC assay), and also the total phenolic content of the samples was found. Total phenols were estimated as Gallic acid equivalents (GAE), expressed as mg Gallic acid/in 1g extract previously described by Singletton. LC/MS profiles separation and detection of phytochemicals of the extract were performed on a Shimadzu UPLC system consisting of a vacuum degasser, an autosampler (SIL20A Shimadzu Autosampler), a binary pump (LC20AD Shimadzu), an oven (CTO20A Shimadzu Column Oven) and DAD dedector (SPD M20A Shimadzu DAD Detector). In terms of antioxidant activity, V. gypsicola was found to have the least antioxidant activity among the three extracts, which is also correlated with the total amount of phenolic content in its content. In this way, it differs from other species. V. detersile exhibits a different chemical profile from the other two species with the iridoid catalpol derivatives it contains. Apigenin pentoside is the only flavonoid molecule detected in V. detersille.

Tropical Cultivated Hericium erinaceus: Antioxidant Capacities of Heat Treatment on Fresh and Oven-Dried Fruiting Bodies

ABSTRACT Consumption of mushrooms in daily diet has become tremendously popular. This study was carried out to investigate the antioxidant capacities (DPPH radical scavenging, reducing power, inhibition of lipid peroxidation, and trolox equivalent antioxidant capacity) and total phenolic content on the heat treatments (boiling, steaming, microwave and pressure cooking) of fresh and oven-dried fruit body of Hericium erinaceus cultivated in tropical region. Samples exposed to 5 minutes to both steaming and pressure-cooking exhibited a significant increase in DPPH and reducing powers activities. The TEAC was also increased significantly in 5 minutes of both microwaving and pressure-cooking samples. Most of the cooked samples showed a high phenolic content. Weak correlation between the antioxidant activities and total phenolic content of samples indicates the antioxidant activity is not due to the amount of phenolic compounds. Thus, steaming and pressure-cooking might be the best cooking method to maintain high antioxidant content of H. erinaceus.