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Fulltext One Pot Selective Arylation of 2-Bromo-5-Chloro Thiophene; Molecular Structure Investigation via Density Functional Theory (DFT), X-ray Analysis, and Their Biological Activities

Rasool N, Kanwal A, Rasheed T, Ain Q, Mahmood T, Ayub K, et al.

Int J Mol Sci, 2016;17(7).
PMID: 27367666 DOI: 10.3390/ijms17070912

Synthesis of 2,5-bisarylthiophenes was accomplished by sequential Suzuki cross coupling reaction of 2-bromo-5-chloro thiophenes. Density functional theory (DFT) studies were carried out at the B3LYP/6-31G(d, p) level of theory to compare the geometric parameters of 2,5-bisarylthiophenes with those from X-ray diffraction results. The synthesized compounds are screened for in vitro bacteria scavenging abilities. At the concentration of 50 and 100 μg/mL, compounds 2b, 2c, 2d, 3c, and 3f with IC50-values of 51.4, 52.10, 58.0, 56.2, and 56.5 μg/mL respectively, were found most potent against E. coli. Among all the synthesized compounds 2a, 2d, 3c, and 3e with the least values of IC50 77, 76.26, 79.13 μg/mL respectively showed significant antioxidant activities. Almost all of the compounds showed good antibacterial activity against Escherichia coli, whereas 2-chloro-5-(4-methoxyphenyl) thiophene (2b) was found most active among all synthesized compound with an IC50 value of 51.4 μg/mL. All of the synthesized compounds were screened for nitric oxide scavenging activity as well. Frontier molecular orbitals (FMOs) and molecular electrostatic potentials of the target compounds were also studied theoretically to account for their relative reactivity.

Matched MeSH terms: Antioxidants
Fulltext Effects of extraction conditions on antioxidant properties of sapodilla fruit (Manilkara zapota)

Woo, P.F., Yim, H.S., Khoo, H.E., Sia, C.M., Ang, Y.K.

International Food Research Journal, 2013;20(5):2065-2072.
MyJurnal

This study investigated the effects of different percentages of ethanol (0 - 100%), extraction times (1 - 5 h) and temperatures (25 - 60°C) on total phenolic content (TPC) and antioxidant activity (AA) of sapodilla pulp and peel. TPC was determined by Folin-Ciocalteu reagent method, while AA was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay, ferric reducing antioxidant power (FRAP) assay and β-carotene bleaching (BCB) assay. Based on the optimal extraction conditions used, sapodilla pulp extract had TPC of 3.89 mg GAE/g, 63.20% of DPPH scavenging activity, 4.30% of ABTS scavenging activity, 19.17% of BCB activity, and FRAP value of 15.24 mg TE/g; while its peel extract had TPC of 9.23 mg GAE/g, 92.95% of DPPH scavenging activity, 5.36% of ABTS scavenging activity, 8.14% of BCB activity, and 27.85 mg TE/g (FRAP value). Using the optimal extraction conditions for sapodilla pulp (40% ethanol as extraction solvent that extracted at 60°C for 4 h) and sapodilla peel (80% ethanol and 2 h extraction time at 40°C), highest antioxidants can be extracted from the pulp and peel.

Matched MeSH terms: Antioxidants
Fulltext New red rice transgressive variants with high antioxidant capacity

Fasahat, P., Wickneswari, R., Abdullah, A., Musa, K.H., Muhammad, K.

International Food Research Journal, 2013;20(3):1497-1501.
MyJurnal

Red coloured rice, has been shown to contain high levels of bioactive properties. The aim of this study was to quantify the major antioxidant compounds in the whole grain of two new red rice transgressive variants together with their parents which was determined by the oxygen radical absorbance capacity (ORAC) method, measured in methanol extract. A Thailand commercial red rice was used as a control. Although, the ORAC values for some red rice samples were similar, they were higher than light brown rice control, MR219. The antioxidant capacity was also evaluated by ferric-reducing antioxidant power assay. FRAP result was well correlated with ORAC (r = 0.94).

Matched MeSH terms: Antioxidants
Fulltext Antioxidant activity of red algae Kappaphycus alvarezii and Kappaphycus striatum

Farah Diyana, A., Abdullah, A., Shahrul Hisham, Z.A., Chan, K. M.

International Food Research Journal, 2015;22(5):1977-1984.
MyJurnal

Antioxidants in seaweeds have attracted increasing interest for its role in protecting human health. Therefore, the aim of this study was to assess the Total phenolic content (TPC) values and antioxidant activities in red seaweeds Kappaphycus alvarezii and Kappaphycus striatum of different solvent extracts. Total phenolic content (TPC) and antioxidant activities (DPPH scavenging assay and Trolox equivalent antioxidant capacity assay, TEAC) for both K. alvarezii and K. striatum extracts were determined using different solvents at different concentrations (ethanol: 50%, 70%, 100%; acetone: 50%, 70%, 100%; methanol: 50%, 70%, 100%). The TPC value was measured using the Folin-Ciocalteu’s method. The antioxidant activities were measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and Trolox Equivalent Antioxidant Capacity (TEAC) assay. The highest TPC value of K. alvarezii antioxidant extract was obtained by 50% ethanol extracts while for K. striatum obtained by 50% methanol extract. The highest percentage of DPPH free radical inhibition for K. alvarezii was shown by 50% acetone extract while K. striatum was shown using 50% methanol extract. The highest TEAC value for K. alvarezii was shown by 50% acetone while K. striatum extract was shown by 50% ethanol extract. The TPC values and antioxidant activities of all solvent extracts of K. striatum were significantly higher (p< 0.05) than K. alvarezii antioxidant extracts. The TPC values showed strong correlation (r = 0.797) with TEAC values for K. alvarezii antioxidant extract (p< 0.01). The TEAC values also showed strong correlation (r = 0.735) with percentage of DPPH free radical inhibition for K. alvarezii (p< 0.01). The TPC value, DPPH free radical scavenging assay and TEAC assay for K. striatum extracts showed strong correlation (r> 0.8) with each other (p< 0.01). In summary, K. striatum showed better antioxidant activity and higher TPC value than K. alvarezii.

Matched MeSH terms: Antioxidants
Fulltext Enhancement of mechanical properties of blended polyethylene radiation capsules for the triga mark II research reactor

Fatema Anuar, Mohammed Iqbal Shueb, Ruzitah Mohd Salleh, Nazaratul Ashifa Abdullah Salim, Julia Abdul Karim

Jurnal Sains Nuklear Malaysia, 2012;24(2):1-13.
MyJurnal

Mechanical properties of blended polyethylene (PE) containing the antioxidant Irganox 1010 and the UV-absorber Tinuvin 326 were studied for future use as radiation capsule material for the TRIGA Mark II research reactor. High density and low density polyethylene were blended with the additives and tested for elongation at break, impact strength and gel content, before and after irradiation inside the nuclear reactor. Characterization via FTIR as well as determination of crystallization and melt transition temperatures through DSC were also conducted. It was found that the addition of the antioxidant at different amounts (from 0 to 4 phr) had various effects on the properties of the blended PE, with 0 phr being the amount at which there was the biggest increase in elongation at break and impact strength, post-irradiation.

Matched MeSH terms: Antioxidants
Fulltext Extraction and determination of oryzanol in rice bran of mixed herbarium UKMB; AZ 6807: MR 185, AZ 6808: MR 211, AZ6809: MR 29

Azrina, A., Maznah, I., Azizah, A.H.

International Food Research Journal, 2008;15(1):89-96.
MyJurnal

The level of total lipid and oryzanol content, an important antioxidant compound in locally produced bran was investigated. Total lipid in rice bran was extracted using 3:2 chloroform:methanol mixture yielding 16.4% fat. Oryzanol content was determined without saponification using a reverse-phase HPLC. Four fractions of oryzanol were successfully separated and quantitated. The 4 isomers were cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, campestryl ferulate and mixtures of β–sitosteryl ferulate and cycloartanyl ferulate. The oryzanol content of local mixed varieties ranged from 23.7–43.0 mg g-1. The oryzanol concentration may depend on factors such as plant varieties, processing methods employed, extracting solvent used and ratio of extracting solvent to bran as well as extracting solvent temperatures. This study showed the potential of oryzanol extract from rice bran as a source of antioxidant.

Matched MeSH terms: Antioxidants
Fulltext Total phenolic compounds and scavenging activity in Clitoria ternatea and Vitex negundo linn

Rabeta, M.S., An Nabil, Z.

International Food Research Journal, 2013;20(1):495-500.
MyJurnal

This study was done to assess the total phenolic compounds (TPC) and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity in the flowers and leaves of Clitoria ternateaand Vitex negundo Linn. by using methanol and water extraction. TPC were evaluated using Folin-Ciocalteau method. Methanol was more efficient in extracting phenolic compounds compared with water in measuring TPC. Vitex negundo Linn. contained higher amount of TPC compared to Clitoria ternatea. Besides that, leaves for both plants showed higher amount of TPC compared to the flowers. Methanol extracted Vitex negundo Linn. showed higher DPPH scavenging activity compared with Clitoria ternatea. In contrast, DPPH scavenging activity for water extracted Clitoria ternatea showed higher value in compare with water extracted Vitex negundo Linn. The type of solvent used to extract the plant material and concentration of extracts used showed significance difference (P < 0.05) on the amount of DPPH scavenged by the plant extract. The presence of antioxidant activity in both leaves and flowers showed that Clitoria ternatea and Vitex negundo Linn. have the potential to be an alternative source of natural antioxidants. In vivo study is needed for successful commercialization and to benefit both the food and pharmaceutical industries.

Matched MeSH terms: Antioxidants
Comparison of total phenolic contents and antioxidant activities of turmeric leaf, pandan leaf and torch ginger flower

Yan, S.W., Asmah, R.

International Food Research Journal, 2010;17(2):417-423.
MyJurnal

Synthetic antioxidants are added to food in the powdered form to preserve it. However these compounds posed serious health concern since they have been associated with causing cancer. Thus using fresh herbs with antioxidant activities would be good alternative. The objectives of this study were to evaluate and compare the total phenolic contents and antioxidant activities of both powdered and fresh forms of turmeric leaf, pandan leaf and torch ginger flower. Total phenolic content (TPC) was assayed based on the redox reaction between Folin-Ciocalteu with phenolics in the sample extracts. Antioxidant activity (AA) was assayed using the ß-carotene linoleate model system and the percentage of antioxidant activity was calculated from the values of degradation rate. Scavenging activity (SA) was assayed using the DPPH radical scavenging model system whereby EC50 value was determined from the plotted graph of scavenging activity against the concentration of sample extracts. Analyses revealed that powdered forms of turmeric leaf, pandan leaf and torch ginger flower had higher TPC (2013.09 ± 5.13, 1784.25 ± 7.59 and 1937.42 ± 6.61 mg GAE/100g, respectively) than their respective fresh forms (348.75 ± 1.26, 356.42 ± 1.32 and 211.59 ± 6.29 mg GAE/100g, respectively). Similarly, powdered forms of turmeric leaf, pandan leaf and torch ginger flower possessed better AA (64.31 ± 0.99, 65.09 ± 0.74 and 11.80 ± 0.40 %, respectively) than their respective fresh forms (24.93 ± 0.71, 16.91 ± 0.70 and 1.45 ± 0.10 %, respectively). Powdered forms of turmeric leaf, pandan leaf and torch ginger flower were also better radical scavenger as compared to their respective fresh forms. In conclusion, all samples in their powdered forms have high total phenolic contents, antioxidant and scavenging activities than their respective fresh forms.

Matched MeSH terms: Antioxidants
Fulltext Effect of thermal and ultraviolet treatments on the stability of antioxidant compounds in single strength pineapple juice throughout refrigerated storage

Goh, S. G., Noranizan, M., Leong, C. M., Sew C. C., Sobhi, B.

International Food Research Journal, 2012;19(3):1131-1136.
MyJurnal

Thermal treatment is commonly applied in juice manufacturing as a method to pasteurize juices. However the heat may deteriorate some of the essential compounds in the juice, especially heat-sensitive antioxidants. Therefore non-thermal treatment such as ultraviolet (UV) ray has been proposed as an alternative for pasteurization. The objective of this study was to compare the effect of thermal and UV treatments on the content of antioxidants (phenolic acids, flavonoids, carotenoids, ascorbic acids) and antioxidant capacity of single strength pineapple juice. The antioxidants stability of juices throughout 14 days of refrigerated storage was also studied. Ultraviolet treatment shows higher ascorbic acid content after treatment as compared to thermally treated single strength pineapple juice. Storage time affected the studied antioxidants, where UV
treatment provided better stability to ascorbic acid content while thermal treatment provided better stability to flavonoids and carotenoids.

Matched MeSH terms: Antioxidants
Fulltext Evaluation of antioxidant properties in fresh and pickled papaya

Nurul, S. R., Asmah, R.

International Food Research Journal, 2012;19(3):1117-1124.
MyJurnal

Preservative fruits have gained popularity in recent years as part of food consumption, but their benefits towards human health are not known. This study compared total phenolic (TPC), total flavonoid (TFC), β-carotene, lycopene, ascorbic acid (AA) contents and antioxidant properties between fresh and pickled papaya. The results indicated that mean TPC (mg gallic acid equivalent/100 g dry samples), TFC (mg rutin equivalent/100 g dry samples), β-carotene (µg/100 g edible portions), lycopene (µg/100 g edible portions) and AA content (mg/100 g edible portions) were higher in fresh papaya (141.66 ± 11.71; 57.80 ± 2.11; 793.83 ± 5.47; 779.69 ± 5.55; 70.37 ± 0.65) as compared to pickled form. Antioxidant activity (%) measured by DPPH and β-Carotene-Linoleate bleaching method was higher in fresh papaya (56.83 ± 4.68; 77.56 ± 1.40). Total phenolic, total flavonoid, ascorbic acid, beta carotene and lycopene were strongly correlated with antioxidant activity and scavenging activity (0.905 ≤ r ≤ 1.00) indicating that were important contributors to antioxidant properties in papaya extracts. The pickling process of papaya caused a significant decrease in their antioxidant component and activity

Matched MeSH terms: Antioxidants
Fulltext A binary solvent extraction system for phenolic antioxidants and its application to the estimation of antioxidant capacity in Andrographis paniculata extracts

Thoo, Y.Y., Ng, S.Y., Khoo, M.Z., Wan Aida, W.M., Ho, C.W.

International Food Research Journal, 2013;20(3):1103-1111.
MyJurnal

The effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25-65°C) on the extraction of phenolic antioxidants from Andrographis paniculata was evaluated using single-factor experiments. The following complementary assays were used to screen the antioxidant properties of the crude extracts: total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity. The extraction conditions chosen had significant effects (p < 0.05) on the extraction of phenolic compounds and antioxidant capacity. The optimal conditions were 60% ethanol for 60 min at 65oC for phenolic compounds and at 25oC for antioxidant capacity. Strong negative significant (p < 0.05) correlations were observed between the phenolic compounds (TPC, TFC and CTC) and antioxidant capacity comprising ABTS (-0.924, -0.909, -0.887, respectively) and DPPH radical-scavenging capacities (-0.992, -0.938, -0.928, respectively) were determined under the influence of extraction temperature.

Matched MeSH terms: Antioxidants
Fulltext Antioxidant activity and physicochemical properties changes of papaya (Carica papaya L. cv. Hongkong) during different ripening stage

Zuhair, R.A., Aminah, A., Sahilah, A.M., Eqbal, D.

International Food Research Journal, 2013;20(4):1653-1659.
MyJurnal

Papaya (Carica papaya L. cv. Hongkong) is an economically important fruit crop grown in Malaysia. During its ripening stages, (C. papaya L.) exhibits different physicochemical properties, antioxidant capacities, and sensory quality results. The objective of this study was to elucidate in detail the antioxidant capacity of C. papaya as determined by total phenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP),2,2-diphenyl-1-picrylhydrazyl (DPPH) and scavenging systemand (ABTS). The study also aimed to study physicochemical changes of papaya fruits based on measured pH, titratable acidity (TA), total soluble solids (TSS), moisture and fruit color at five different stages of ripening. The fruits were harvested at five different, stages RS1, RS2, RS3, RS4, and RS5 corresponding to 12, 14, 16, 18, and 20 weeks after anthesis, respectively. Significant differences were found at different stages of ripening. The pH of the fruit decreased significantly (P < 0.05), whereas TA, moisture, and TSS increased significantly (P < 0.05) during the ripening process. The redness (a*) and yellowness (b*) values of fruit color both increased significantly (P < 0.05), whereas
lightness (L*) varied. The total phenol content TPC, TFC, FRAP, DPPH and ABTS values increased significantly (P < 0.05) with the ripening process. Sensory evaluation based on the color, sweetness, sourness, flavor, and overall acceptance for the last three maturity stages was also performed. RS5 had a better score than RS3 or RS4. The results showed the important role of the ripening stage in increasing the antioxidant content of papaya fruits.

Matched MeSH terms: Antioxidants
Fulltext Comparison of antioxidant properties of pomelo [Citrus Grandis (L) Osbeck] varieties

Toh, J.J., Khoo, H.E., Azrina, A.

International Food Research Journal, 2013;20(4):1661-1668.
MyJurnal

This study aimed to compare the antioxidant content and antioxidant capacity of pulp and peel of two varieties of pomelo fruit (Tambun White and Tambun Pink). Antioxidants including total phenolic content, total flavonoid content and ascorbic acid content were determined using Folin-Ciocalteu reagent assay, aluminium chloride colorimetric assay and AOAC method, respectively. Antioxidant capacity of pomelo pulp and peel was measured using ferric reducing antioxidant potential and trolox equivalent antioxidant capacity assays. The peels of both pomelo fruits had higher antioxidant content and capacity than their pulps. Moreover, the white variety of pomelo had higher antioxidant content and capacity compared to the pink counterpart. Trolox equivalent antioxidant capacity of the samples was positively high correlated with total phenolic content (r = 0.978) and total flavonoid content (r = 0.959), except for ascorbic acid. Therefore, pomelo peel from white variety possessed higher antioxidant properties and it is potentially rich sources of natural antioxidants.

Matched MeSH terms: Antioxidants
Fulltext Antioxidant analysis of different types of edible mushrooms (Agaricus bisporous and Agaricus brasiliensis)

Gan, C.H., Nurul Amira, B., Asmah, R.

International Food Research Journal, 2013;20(3):1095-1102.
MyJurnal

Consumption of mushroom has increased remarkably because of their desirable aroma, taste and high nutritional content. This study was undertaken to measure and compare the antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) of Agaricus bisporous (white button mushroom) and Agaricus brasiliensis (Brazilian mushroom) in aqueous and 60% ethanol extract. Results showed that button mushroom (21.47 ± 0.48 mg GAE/g of dry weight) had significant higher TPC in aqueous whereas Brazilian mushroom (12.50 ± 0.22 mg GAE/g of dry weight) had significant higher TPC in 60% ethanol (p< 0.05). In terms of TFC, Brazilian mushroom had higher content than button mushroom in both types of solvents. For FRAP assay, Brazilian mushroom had significantly higher total antioxidant activity than the button mushroom in 60% ethanol (p < 0.05) but opposite trend with aqueous. For DPPH radical scavenging activity, Brazilian mushroom (60% ethanol) had the lowest EC50 value, followed by button mushroom (60% ethanol), Brazilian mushroom (aqueous) and button mushroom (aqueous). Pearson correlation test (p < 0.05) showed strong positive correlation between TPC and FRAP assay in both extracts (r = 0.969 for 60% ethanol extract; r = 0.973 for aqueous extract). For TFC, there was a strong positive, correlation with FRAP assay (r = 0.985) in aqueous extract. In conclusion, high antioxidant activity in ethanol extract of mushrooms due to presence of phenolic content can potentially be used as a source of natural antioxidants.

Matched MeSH terms: Antioxidants
Fulltext Total phenolic content and ferric reducing antioxidant power of the leaves and fruits of Garcinia atrovirdis and Cynometra cauliflora

Rabeta, M.S., Nur Faraniza, R.

International Food Research Journal, 2013;20(4):1691-1696.
MyJurnal

In this study, two types of plants materials were used namely Garcinia atrovirdis and Cynometra
cauliflora to determine the proximate composition, mineral content and antioxidant activities. Total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) assay had been used to determine antioxidant activity in both samples. The moisture, ash, fiber, fat, protein and carbohydrate content in both samples were determined by using Association of Official Analytical Chemists (AOAC) methods. Mineral content in the sample was determined using Atomic absorption spectrophotpmetry (AAS). The results showed higher TPC and FRAP values in Cynometra cauliflora compared to Garcinia atrovirdis. Methanol extractions gave higher TPC and FRAP values compared to water extraction. The results obtained indicated that both samples have the potential to be as a source of natural antioxidants. Further study should be conducted to explore the benefits of underutilized fruits not only in antioxidant activity but other usages as well.

Matched MeSH terms: Antioxidants
Fulltext Effects of drying, fermented and unfermented tea of Ocimum tenuiflorum Linn. on the antioxidant capacity

Rabeta, M.S., Lai, S.Y.

International Food Research Journal, 2013;20(4):1601-1608.
MyJurnal

Antioxidant capacity of Ocimum tenuiflorum L. or ‘ruku’ were determined in this study. Fresh
leaves of Ocimum tenuiflorum was subjected to freeze drying, vacuum drying and processed
into fermented and unfermented tea. The samples were extracted using distilled water and the
total phenolics, total flavonoids, condensed tannin content, anthocyanins and total antioxidant
capacity (TAC) were assessed, measured with ferric reducing antioxidant power (FRAP)
and 1,1-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH) assays. The results
showed that drying the fresh leaves of Ocimum tenuiflorum and processing them into tea leaves
significantly increase (P < 0.05) the antioxidant capacity, total phenolic content, total flavonoid
content, and condensed tannin content. However, anthocyanins content showed reduction
after drying. In the present study, it can be concluded that the vacuum drying method seem
to produce a product with higher quality of antioxidant properties than freeze drying. Hence,
vacuum drying can be used to replace freeze drying as it is also cheaper than freeze drying.

Matched MeSH terms: Antioxidants
Fulltext Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus)

Amiza, M.A, Kang, W.C.

International Food Research Journal, 2013;20(4):1585-1594.
MyJurnal

The effect of the addition of different concentrations of chitosan (0–2.0% w/w) on the gelling properties of surimi gels made from African catfish (Clarias gariepinus) was tested. Lipid oxidation, total volatile basic nitrogen (TVB-N), and aerobic plate count (APC) changes during 20 days of storage at 4oC also were evaluated. Surimi gels with 1.5% (w/w) chitosan added exhibited the highest improvement in gel strength (58.92%), whiteness (13.18%), and water holding capacity (36.8%). Incorporation of 2.0% (w/w) chitosan in gels resulted in the lowest TVB-N value (36.63 mg N/100 g) at the end of the 20 days storage period. Both the peroxide values and the 2-thiobarbituric acid values increased more slowly in the chitosan-treated gels than in the control gel during the storage period. Chitosan at concentrations of 1.75% and 2.0% (w/w) conferred the best antioxidant effect on catfish surimi gels and resulted in a significant reduction in APC. Based on the microbiological acceptability limit (106 cfu/g), the shelf life
of surimi gels with 1.75% and 2.0% (w/w) chitosan was extended to 12 days in refrigerated storage at 4oC, whereas the other samples lasted only 8 days. Hence, the addition of 1.5–2.0% (w/w) chitosan is a promising approach for the preparation of catfish surimi gels, as it improves texture, prevents lipid oxidation, and inhibits microbial growth.

Matched MeSH terms: Antioxidants
Fulltext Anthocyanin content in relation to the antioxidant activity and colour properties of Garcinia mangostana peel, Syzigium cumini and Clitoria ternatea extracts

Siti Azima, A.M., Noriham, A., Manshoor, N.

International Food Research Journal, 2014;21(6):2369-2375.
MyJurnal

The plant extract serves not only as a good source of bioactive compounds but also as natural pigment that can be applied as colourants in food and pharmaceutical products. The aim of this study were to determine the anthocyanin content of Garcinia mangostana peel extract (GMPE), Clitoria ternatea extract (CTE) and Syzigium cumini extract (SCE) in relation to their antioxidant activity and their colour properties. The antioxidant activities related to the phenolic constituents including anthocyanin content were determined based on the EC50 of DPPH radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay. The colour properties of the plant extracts were measured based on their degradation index (DI), indices of polymeric colour (PC) and colour density (CD). GMPE showed higher FRAP value and lower EC50 value which were 79.37 mmoles/g and 0.11 mg/ml, respectively, as compared to SCE extract with FRAP value, 25.66 mmoles/g and EC50 value, 0.22 mg/ml. Total monomeric anthocyanin (tmAcy) exhibited a strong correlation between FRAP assay (r2 = 0.998) and DPPH assay (r2 = 0.859). GMPE showed high CD (1.63 AU), moderate PC (0.18 AU) but low in DI (1.19 AU) while SCE exhibited low in CD (0.55 AU) and PC (0.07 AU) but moderate DI (1.26 AU). CTE exhibited high in DI (5.39 AU) and PC (0.19 AU) but moderate in CD (0.55). Hence, it can be concluded that colour pigment obtained from GMPE exhibited high antioxidant activity and better colour properties as compared to SCE and the strong correlation between tmAcy and two antioxidant activity assays which are FRAP and DPPH indicated that monomeric anthocyanin plays a major role in antioxidant activity of these plant extracts.

Matched MeSH terms: Antioxidants
Fulltext Effects of squid ink as edible coating on squid sp. (Loligo duvauceli) spoilage during chilled storage

Karim, N.U., Sadzali, N.L., Hassan, M.

International Food Research Journal, 2016;23(5):1895-1901.
MyJurnal

The effects of squid ink at concentration of 0.10 and 0.25% on the total bacteria count and
chemical spoilage indicator; total volatile basis nitrogen (TVBN) and trimethylamine (TMA)
of squid (Loligo duvauceli) were analysed. The analysis were performed at interval of 5 days
during 15 days of chilled storage (4°C). This studies also investigate the antioxidant capacity
of the squid ink. The melanin-free squid ink were subjected to ferric reducing power (FRAP)
and 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis. The FRAP values found in squid ink were
0.04±0.01 µmole TE g-1 meanwhile DPPH values were recorded at 0.81±0.00 µmole TE g-1.
The squid ink at both 0.10 and 0.25% concentration showed a significantly (p

Matched MeSH terms: Antioxidants
A systematic review of the protective role of swertiamarin in cardiac and metabolic diseases

Leong XY, Thanikachalam PV, Pandey M, Ramamurthy S

Biomed Pharmacother, 2016 Dec;84:1051-1060.
PMID: 27780133 DOI: 10.1016/j.biopha.2016.10.044

BACKGROUND: Swertiamarin, is a secoiridoid glycoside found in genera of Enicostemma Species (Enicostemma littorale and Enicostemma axillare) belonging to the family of gentianaceae, which has been reported to cure many diseases such as diabetes, hypertension, atherosclerosis, arthritis, malaria and abdominal ulcers. However, to the best of our knowledge, till date systematic studies to understand the molecular basis of cardiac and metabolic disease preventing properties of swertiamarin has not been reported.
AIM OF THE REVIEW: The present review aims to compile an up-to-date information on the progress made in the protective role of swertiamarin in cardiac and metabolic diseases with the objective of providing a guide for future research on this bioactive molecule.
MATERIALS AND METHODS: Information on the swertiamarin was collected from major scientific databases (Pubmed, Springer, google scholar, and Web of Science) for publication between1974-2016. In this review, the protective role of swertiamarin on cardiac and metabolic diseases was discussed.
RESULTS: Swertiamarin reported to exhibit a wide range of biological activities such as anti-atherosclerotic, antidiabetic, anti-inflammatory and antioxidant effects. These activities were mainly due to its effect on various signaling pathways associated with cardiac remodeling events such as inhibition of NF-kB expression, LDL oxidation, apoptosis, inflammatory and lipid peroxidation markers and stimulation of antioxidant enzymes.
CONCLUSION: Sweriamarin exhibit a wide range of biological activities. This review presents evidence supporting the point of view that swertiamarin should be considered a potential therapeutic agent against cardiac and metabolic diseases, giving rise to novel applications in their prevention and treatment.

Matched MeSH terms: Antioxidants/adverse effects; Antioxidants/pharmacokinetics; Antioxidants/therapeutic use*

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