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1.
Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis
Luis Alberto Ortega‐Ramirez Isela Rodriguez‐Garcia Juan Manuel Leyva Manuel Reynaldo Cruz‐Valenzuela Brenda Adriana Silva‐Espinoza Gustavo A. Gonzalez‐Aguilar Md Wasim Siddiqui Jesus Fernando Ayala‐Zavala 《Journal of food science》2014,79(2):R129-R137
Many food preservation strategies can be used for the control of microbial spoilage and oxidation; however, these quality problems are not yet controlled adequately. Although synthetic antimicrobial and antioxidant agents are approved in many countries, the use of natural safe and effective preservatives is a demand of food consumers and producers. This paper proposes medicinal plants, traditionally used to treat health disorders and prevent diseases, as a source of bioactive compounds having food additive properties. Medicinal plants are rich in terpenes and phenolic compounds that present antimicrobial and antioxidant properties; in addition, the literature revealed that these bioactive compounds extracted from other plants have been effective in food systems. In this context, the present hypothesis paper states that bioactive molecules extracted from medicinal plants can be used as antimicrobial and antioxidant additives in the food industry. 相似文献
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The burden of chronic diseases is rapidly increasing worldwide. Diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life course. Physiological and biochemical alterations in the human body may result in overproduction of free radicals leading to oxidative damage to biomolecules (e.g. lipids, proteins, DNA). Use of medicinal plant based products has increased recently because of their exerted beneficial properties such as antioxidant, anticancer, hypoglycaemic and hypolipidaemic activities. The present study was designed to assess the in vitro antioxidant activity and free radical scavenging capacity of ten medicinal plants which are extensively used in the Ayurvedic treatment systems in Sri Lanka. Water extracts were prepared and evaluated for their free-radical scavenging capacity and antioxidant activity using a number of chemical assays; DPPH, ABTS and FRAP. The total Phenolic (TPC) and Total Flavonoid Content (TFC) were also assessed. The TPC and TFC values of the extracts varied from 295.94±3.65 – 5.22±0.08 (mg Gallic Acid Equivalent (GAE)/g dry weight) and 115.01±1.69 – 0.97±0.002 (mg Catechin Equivalent (CE)/g dry weight) respectively. The DPPH and ABTS radical scavenging activities were higher for the Nelli (Phyllanthus emblica) extract while the least activity was observed in Venivel (Cosciniumfenestratum) extract. The FRAP activity of the extracts was well proved with the DPPH and ABTS radical scavenging activities. A positive, significant linear relationship between antioxidant activity and TPC and TFC content showed that phenolic compounds and flavonoids were the dominant antioxidant components in the medicinal herbs studied. 相似文献
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《Food Reviews International》2013,29(4):375-388
Sclerocarya birrea (Anacardiaceae) is a popular African wild tree distributed in many African countries where the leaves, stem bark, root, and fruits are used in food and traditional medicine; the fruit is rich in ascorbic acid. The fruit juice contains sesquiterpene hydrocarbon, which are terpenes found in plants that are reported to have bacteriostatic properties. The fruit contains a hard brown seed. The seed encloses a soft white kernel rich in oil and protein. The oil contains oleic, palmitic, myristic, and stearic acids; the kernel protein contains amino acids, with a predominance of glutamic acid and arginine. The extracts from different parts showed high total phenolic compounds and radical-scavenging capacities and antioxidant activities. Sclerocarya birrea is widely studied with regard to its antidiabetic, anti-inflammatory, analgesic, antiparasitic, antimicrobial, and antihypertenisve activities. 相似文献
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Rajeev Bhat Min-Tze Liong M.N. Abdorreza A.A. Karim 《International Journal of Food Properties》2013,16(6):1371-1379
In this study, phenolic contents and antioxidant activity of five popular green leafy vegetables of Malaysia—Kangkung, Kucai, Di Huang Miao, Ubi Keledek, and Yaw Mak Choy—were evaluated. Methanol, acetone, and distilled water were the solvent systems used for extraction. The antioxidant capacity of the extracts was evaluated using ferric reducing antioxidant potential assay and the free radical scavenging capacity was evaluated using the DPPH· radical-scavenging assay. The total flavonoids, flavonols, and tannins were also quantified. The efficacy of the three solvents used for extraction differed significantly for both the levels of antioxidants and free radical scavenging activity. In general, methanol was the best of the three solvents for extraction of antioxidants. The results of this study will be useful for health conscious consumers, and they will provide a basis for future exploration of these green leafy vegetables as potential sources of natural antioxidants for food and nutraceutical applications. 相似文献
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Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033–3.209, in pulses 0.342–0.387, in fruits 0.312–2.833, and in cereals and breads 0.062–1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents. 相似文献
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Phenolic Compounds of Cereals and Their Antioxidant Capacity 总被引:1,自引:0,他引:1
Pham Van Hung 《Critical reviews in food science and nutrition》2016,56(1):25-35
Phenolic compounds play an important role in health benefits because of their highly antioxidant capacity. In this review, total phenolic contents (TPCs), phenolic acid profile and antioxidant capacity of the extracted from wheat, corn, rice, barley, sorghum, rye, oat, and millet, which have been recently reported, are summarized. The review shows clearly that cereals contain a number of phytochemicals including phenolics, flavonoids, anthocyanins, etc. The phytochemicals of cereals significantly exhibit antioxidant activity as measured by trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, reducing power, oxygen radical absorbance capacity (ORAC), inhibition of oxidation of human low-density lipoprotein (LDL) cholesterol and DNA, Rancimat, inhibition of photochemilumenescence (PCL), and iron(II) chelation activity. Thus, the consumption of whole grains is considered to have significantly health benefits in prevention from chronic diseases such as cardiovascular disease, diabetes, and cancer because of the contribution of phenolic compounds existed. In addition, the extracts from cereal brans are considered to be used as a source of natural antioxidants. 相似文献
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Antioxidant properties and involved compounds of daylily flowers in relation to maturity 总被引:1,自引:0,他引:1
The antioxidant properties of methanol extracts from daylily flowers during maturation were determined with antioxidant assays, including antioxidant activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, superoxide anion radical scavenging and reducing power. Antioxidant compounds, such as phenolic compounds, ascorbic acid and β-carotene were also analysed. Significant variation in antioxidant properties and involved compounds was observed between different maturity stages of daylily flowers. The highest antioxidant activity was observed at stage III (flower opening) accompanying the highest content of ascorbic acid and phenolic compounds, while no significant difference of β-carotene contents was observed among the four maturity stages. Four individual phenolics, such as (+)-catechin, chlorogenic acid, rutin and quercetin were identified and quantified by HPLC. (+)-Catechin was the main phenolic compound identified in daylily flowers, accounting for about 74.11% of total phenolics. Overall, daylily flowers at opening stage possess the highest functional benefit and thus would be the appropriate harvesting stage in view of the nutritional consideration. 相似文献
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Sina Cosmulescu Ion Trandafir Violeta Nour 《International Journal of Food Properties》2017,20(12):3124-3134
In this study, the total phenolic, total flavonoids, phenolic compounds, the mineral content, and antioxidant activity of fruit extracts of seven wild species (Crataegus monogyna Jacq., Prunus spinosa L., Rosa canina L., Hippophaë rhamnoides L., Rubus fruticosus L., Prunus padus, Cornus mas L.) were investigated. The results indicated significant differences (p < 0.05) in the total phenolics and total flavonoids content, between the seven analyzed species. These ranged from 184.69 to 727.29 mg GAE/100 g FW and 17.27 to –165.55 mg QE/100 g FW, respectively. The antioxidant activity found in fruits was not directly affected by the total phenolic content (TPC). This activity was linked to a larger extent to the type of individual phenolic compounds and to a lesser extent to the TPC, because fruits with higher TPC have not always presented the highest values of antioxidant activity. HPLC analysis of methanolic extract showed the presence of phenolic acids (i.e. gallic, vanillic, chlorogenic, caffeic, syringic, p-coumaric, ferulic, sinapic, salycilic, elagic, and trans-cinnamic) and flavonoids (i.e. catechin, epicatechin, rutin, myricetin, and quercetin). Significant differences (p < 0.05) were observed in each individual mineral between fruits from wild flora. The fruits tissues of wild species turned out to be a good source of calcium (Ca), magnesium (Mg), sodium (Na), iron (Fe), manganese (Mn), copper (Cu), chromium (Cr), zinc (Zn), and boron (B). The results demonstrated that wild species possessed great potential for food production as sources of bioactive compounds such as phenolic compounds and minerals, for food supplements or functional foods. 相似文献
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A high level of antioxidant activity of lipophilic fractions obtained from commercially grown native Australian fruits, as evaluated in the oxygen radical absorbance capacity assay for lipophilic antioxidants (ORAC-L), was identified for the first time. The level of contribution of lipophilic fractions varied from 5.8% (quandong) to 30.7% (riberry) of the total oxygen radical scavenging capacity (ORAC-T). Vitamin E components - ??-tocopherol, ??-tocopherol and ??-tocopherol and lutein - were identified as the main sources of this activity. Among the evaluated sources, Kakadu plum emerges as a fruit with unique nutritional qualities: it exhibited a superior ORAC-T value (430.0 ??M trolox eq/g fresh weight, TEq/g FW) with 26.7% contribution of the lipophilic fraction. The major compounds of Kakadu plum's lipophilic fraction were ??-tocopherol (1.022 ± 0.1 mg/100 g, FW), lutein (0.26 ± 0.01 mg/100 g FW) and chlorophyll a and b (2.72 ± 0.1 and 0.54 ± 0.1 mg/100 g FW, respectively). With regards to mineral content, the levels of major minerals, such as potassium, phosphorus, calcium, magnesium, and trace elements such as iron, zinc, manganese, selenium and copper as well as cobalt, nickel, aluminium and led in native Australian fruits are similar to the levels of these elements in a range of vegetables and frutis produced and consumed elsewhere. 相似文献
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This study was undertaken to determine the total phenols, total flavonoids, and major phenolic compounds in the polar (methanol, 80% methanol, and aqueous) extracts of propolis collected from the Greek mainland (West Macedonia) and the Greek island, Rhodes. The antioxidant properties of the propolis extracts were also evaluated by using free 2,2′-diphenyl-1-picrylhydrazyl radical scavenging assay and ferric reducing antioxidant power assay. The results showed that propolis from West Macedonia was found to be the strongest radical scavenger and ferric reducing agent (mean IC50 0.179 and 0.009 mg/ml, respectively). Methanol (mean IC50 0.181 mg/ml) and 80% methanol extracts (mean IC50 0.138 mg/ml) of propolis from West Macedonia showed higher radical scavenging activity than the synthetic antioxidant butylated hydroxytoluene (mean IC50 0.207 mg/ml), while exhibiting similar levels of reducing activity (IC50 0.0099 mg/ml and 0.0085 mg/ml, respectively) with flavonol quercetin (mean IC50 0.0101 mg/ml). In addition, analysis by high performance liquid chromatography showed that West Macedonia propolis, contained the highest amount of phenolic compounds: phenolic acids (caffeic acid, caffeic acid phenethylester, ferulic acid, p-coumaric acid) and flavonoids (quercetin, galangin, luteolin, apigenin). Caffeic acid (0.639–4.172 mg/g propolis) and galangin (1.317–8.551 mg/g propolis) were found to be the predominant phenolic compounds in these propolis extracts. 相似文献
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Snežana S. Mitić Dušan Đ. Paunović Snežana B. Tošić Milan B. Stojković Milan N. Mitić 《International Journal of Food Properties》2013,16(4):908-922
The aim of this research was to determine the total phenolic and flavonoid contents as well as to measure antioxidant activity of 24 different commercial beers consumed in Serbia. The major phenolic acids (gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, sinapic acid, salicylic), (+)-catechin, and (-)-epicatechin were also determined by high pressure liquid chromatography method using a photodiode array detector. Gallic acid, ferulic acid, and protocatechuic acid are the most abundant phenolic acids in all samples, followed by (+)-catechin. The total phenolic content was determined using the Folin-Ciocalteu assay. The total flavonoids were measured using spectrophotometrics as the aluminum chloride assay. The results showed that the highest total phenolic and flavonoid contents were established in dark and light beer samples. 2,2-Diphenyl-1-picrylhidrazyl radical scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation scavenging activity, and ferric reducing/antioxidant power were used to assess the antioxidant potential of beers. These assays, based on different chemical mechanisms, were selected to take into account the wide variety and range of action of antioxidant compounds present in selected beer samples. All beers showed antioxidant power, but a wide range of antioxidant capacities was observed. Statistical differences between ferric reducing-antioxidant power and the other two antioxidant capacity assays were confirmed. This study will be useful for the appraisal of phenolic profile and antioxidant activities of various beers, and it will also be of interest for people who like drinking this beverage. 相似文献
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M.E. Alañón L. Castro-Vázquez M.C. Díaz-Maroto I. Hermosín-Gutiérrez M.H. Gordon M.S. Pérez-Coello 《Food chemistry》2011
This study has investigated the antioxidant capacity of different woods used in cooperage and the effect of the botanical species of wood on this capacity. Quercus robur and Castanea sativa were the species with the highest antioxidant capacity, due to their relatively high content of phenolic compounds. However, the phenolic content of Prunus avium samples was very low, also reflected in its antioxidant capacity. All measurements of antioxidant capacity were consistent with the content and composition of the phenolic compounds detected in the wood samples. The major contributors to the antioxidant capacity were identified as phenolic acids, including gallic, protocatechuic, p-coumaric and ellagic acid and all the ellagitannins, due to their characteristic structure. 相似文献
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Antioxidant capacity,total phenolics,glucosinolates and colour parameters of rapeseed cultivars 总被引:2,自引:0,他引:2
Aleksandra Szydłowska-Czerniak Iwona Bartkowiak-Broda Igor Karlović György Karlovits Edward Szłyk 《Food chemistry》2011
The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190–6326 μmol Trolox/100 g) and DPPH (3194–6346 μmol Trolox/100 g) values for methanolic extracts of rapeseed cultivars did not differ significantly. Moreover, the total content of phenolics (756–1324 mg sinapic acid/100 g), glucosinolates (4.2–87.5 μmol/g, respectively), erucic acid (0.0–56.1%) and colour parameters of the studied rapeseed cultivars were analysed. Antioxidant capacity determined by FRAP and DPPH methods correlated significantly with total phenolic content (TPC) in rapeseed cultivars (r = 0.9332, 0.9339, p < 0.001). Also, significant, inverse correlations were found between antioxidant capacity, total phenolics and luminosity (L∗) or red colour intensity (a∗) of rapeseed cultivars. Principal component analysis (PCA) allowed the rapeseed varieties to be differentiated based on their antioxidant capacities, total amounts of phenolics, glucosinolates, erucic acid and colour parameters. 相似文献
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The aim of this study was to characterize and classify 10 honey samples collected from different regions of Iran based on their physicochemical properties. Moisture, ash and hydroxymethylfurfural content, pH, electrical conductivity, diastase activity, color, and fructose to glucose ratio were determined. Phenolic and flavonoid compounds, antioxidant activity, and the ability to inhibit enzymatic browning were also evaluated in the samples. Based on diastase activity and hydroxymethylfurfural content, Tamarisk honey showed the best quality. The highest ratio of fructose to glucose (1.5) belonged to Ziziphus. Coriander honey with the lowest L* (18.9) was considered darker than other samples. High correlation coefficients between phenolic, flavonoid compounds, and antioxidant activity indicated that these compounds are mainly responsible for the antioxidant capacity of honey. Based on the first principal component, honey samples were classified into four main groups. The first group included coriander and ziziphus, the second group was dill, the third group contained thyme, parsley, and qanqal, and the fourth group included astragal, alfalfa, tamarisk, and orange blossom. 相似文献
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Antioxidant capacity and major phenolic compounds of spices commonly consumed in China 总被引:2,自引:0,他引:2
The antioxidant capacity, total phenolic content, and major phenolic compounds of a total of 19 commonly consumed spices in China were systematically investigated. Ultra performance liquid chromatography (UPLC) coupled with photodiode array detector (PDA) was used to identify and quantify the phenolic compounds in the spice extracts. Galangal exhibited the highest antioxidant capacity, associated with the highest total phenolic content. Furthermore, galangin was identified as the principal phenolic component and the main contributor to the highest antioxidant capacity of galangal. Spices in the family Rutaceae and Lauraceae possessed very high antioxidant capacity and high levels of phenolics. Generally, chlorogenic acid and rutin were identified as the dominant phenolic compounds in the spice extracts. This study might provide useful information not only for human health, but also for screening new economic natural antioxidants that could be used in foods. 相似文献
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Subhrajyoti Roy Bibhabasu Hazra Nripendranath Mandal 《International Journal of Food Properties》2013,16(6):1351-1370
The present study was carried out to determine the antioxidant and different free radical scavenging activities of 70% methanolic extract of Diplazium esculentum. Total antioxidant activity of the extract was evaluated as trolox equivalent antioxidant capacity value. The IC50 values for scavenging of different free radicals indicated its efficient free radical scavenging properties. The extract acted as an iron chelator and also possessed reducing power. It also inhibited lipid peroxidation. Moreover, the extract yielded high phenolic and flavonoid content. Therefore, the results indicated that 70% methanolic extract of D. esculentum acted as a potential antioxidant and free radical scavenger. 相似文献
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Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia,extracted with different solvents 总被引:2,自引:0,他引:2
The antioxidant capacity and phenol content of three tropical fruits pulps, namely, honey pineapple, banana and Thai seedless guava, were studied. Three solvent systems were used (methanol, ethanol and acetone) at three different concentrations (50%, 70% and 90%) and with 100% distilled water. The antioxidant capacity of the fruit extracts was evaluated using a ferric reducing/antioxidant power assay and the free radical-scavenging capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the three fruits varied considerably. The polyphenol content of Thai seedless guava was 123 to 191 gallic acid equivalents/100 g (GAE/100 g), that of pisang mas was 24.4 to 72.2 GAE/100 g, and that of honey pineapple was 34.7 to 54.7 GAE/100 g. High phenol content was significantly correlated with high antioxidant capacity. 相似文献