Scavenging Activity (scavenging + activity)

Distribution by Scientific Domains
Distribution within Chemistry

Kinds of Scavenging Activity

  • dpph radical scavenging activity
  • dpph scavenging activity
  • free radical scavenging activity
  • radical scavenging activity


  • Selected Abstracts


    CHRACTERIZATION AND 1,1-DIPHENYL-2-PICRYLHYDRAZYL RADICAL SCAVENGING ACTIVITY OF METHANOL AND SUPERCRITICAL CARBON DIOXIDE EXTRACTS FROM LEAVES OF ADINANDRA NITIDA

    JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2008
    BENGUO LIU
    ABSTRACT Leaves of Adinandra nitida are consumed in southern China as health tea (Shiyacha) and as herbal medicine. In this study, the methanol and supercritical fluid extracts from leaves of A. nitida were obtained by traditional solvent extraction and supercritical carbon dioxide extraction, respectively. Both the extracts showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. By using ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), nuclear magnetic resonance, electrospray ionization mass spectrometry (ESI-MS), high-performance liquid chromatography-ESI/MS, the main bioactive constituents in the methanol extract (ME) were identified as camellianin A, camellianin B, apigenin. By analysis of gas chromatography-mass spectrometry, a total of 16 compounds accounting for 98.79% of the supercritical fluid extract (SFE) were identified as ,-sitosterol, vitamin E, ,-tocopherol and so on. These compounds found in ME and SFE could contribute to the DPPH radical scavenging performance of the extracts in this study. PRACTICAL APPLICATION Adinandra nitida is a kind of particular wild plant in South China. Few reports have been published about it in the world. In this study, the methanol and supercritical fluid extracts from leaves of A. nitida were respectively obtained by two kinds of industrially significant methods, traditional solvent extraction and supercritical carbon dioxide extraction. By using ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), nuclear magnetic resonance, electrospray ionization mass spectrometry (ESI-MS), high-performance liquid chromatography-ESI/MS, gas chromatography-MS, the main bioactive constituents in the two extracts were identified as flavonoids and plant sterols. Both the extracts showed high 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and this activity of the flavonoid-rich methanol extract was 10 times more than that of butylated hydroxytoluene. These results showed that leaves of A. nitida is a new kind of natural antioxidant-rich, flavonoid-rich plant source with great commercial interest in the food and phytopharmaceutical market. [source]


    STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

    JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009
    MIRELA KOPJAR
    ABSTRACT Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at ,18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose + fructose + glucose, fructose + glucose, fructose + sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars. PRACTICAL APPLICATION Possibility of phenols retention of blackberries due to sugar addition, during cold storage was investigated. Results showed that glucose had the most positive effect on anthocyanins retention as well as total phenolic compounds content. For that reason, certain amount of sucrose in fruit preserves can be replaced by addition of glucose, and for that reason retention of phenolic compounds can be higher and, as could be expected, more effective against oxidative stress in human body due to intake of product formulation with glucose. [source]


    Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan)

    JOURNAL OF FOOD SCIENCE, Issue 1 2008
    X.N. Chen
    ABSTRACT:, The Mopan persimmon (Diospyros kaki L. cv. Mopan) is the major cultivar of astringent persimmon in northern China. This study investigates the radical scavenging activity against ABTS and DPPH radical, and the content of total and individual phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) with apple, grape, and tomato as controls. The radical scavenging activities against ABTS and DPPH radicals of the Mopan persimmon are 23.575 and 22.597 ,m trolox eq/g f.w., respectively. These findings suggest that the Mopan persimmon's antioxidant activity is significantly (P < 0.05) stronger than that of reference materials. The Mopan persimmon showed the highest content of total phenolics among the 4 materials tested. Significant correlations (R2= 0.993, P < 0.05, ABTS radical; R2= 0.980, P < 0.05, DPPH radical) are found between the total phenolics and the radical scavenging activities. The total content of these 6 kinds of phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) is significantly correlated (R2= 0.831, P < 0.05, ABTS radical; R2= 0.745, P < 0.05, DPPH radical) with the individual radical scavenging activity of the 4 materials, although the total content of the 6 phenolics accounts for no more than 20% of the total phenolics in the Mopan persimmon. Gallic acid exhibits the strongest antioxidant activity in all 6 kinds of phenolics and its content is the largest in the Mopan persimmon, presumably being responsible for its much higher antioxidant activity as compared to apple, grape, and tomato. [source]


    Effects of Embelin on Lipid Peroxidation and Free Radical Scavenging Activity against Liver Damage in Rats

    BASIC AND CLINICAL PHARMACOLOGY & TOXICOLOGY, Issue 4 2009
    Dharmendra Singh
    Carbon tetrachloride (CCl4) treatment to rats has been more susceptible to peroxidative damage through production of reactive metabolites, namely trichloromethyl-free radicals (CCl?3 and/or CCl3OO?) as measured by thiobarbituric acid reactive species. After the induction of liver damage by CCl4 intoxication to rats, the concentration of lipid peroxidation was significantly (P , 0.001) higher in liver and serum, along with concomitant decrease in the levels of antioxidants and cytochrome P450 enzyme in liver as compared to vehicle controls. The activities of marker enzymes , transaminases (AST, ALT), alkaline phosphatase (ALP), ,-glutamyl transpeptidase (GGT), lactate dehydrogenase (LDH) , along with the total bilirubin and total protein levels were altered significantly (P , 0.001) in the serum of CCl4 -treated rats. When these rats received embelin orally (25 mg/kg) from day 1 to day 15, peroxidative damage was minimal in both liver and serum along with effectively inducing the antioxidant potential in CCl4 -treated rats. The biochemical results were compared with the standard drug silymarin , a combination of flavonolignans of Silybum marianum and histology of liver sections. In conclusion, this study suggests that embelin acts as a natural antioxidant against hepatotoxicity induced in rats. [source]


    DPPH Radical Scavenging Activity of Ten Natural p -Terphenyl Derivatives Obtained from Three Edible Mushrooms Indigenous to China

    CHEMISTRY & BIODIVERSITY, Issue 4 2004
    Ji-Kai Liu
    The antioxidant activities of ten natural p -terphenyl derivatives, 1,10, obtained from the fruiting bodies of three edible mushrooms (Thelephora ganbajun, Thelephora aurantiotincta, Boletopsis grisea) indigenous to China were evaluated in comparison with BHA (,butylated hydroxyanisole'=(1,1-dimethylethyl)-4-methoxyphenol) and , -tocopherol by the DPPH (,1,1-diphenyl-2-picrylhydrazyl'=2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl) radical-scavenging method. The compounds 1,3 showed significant antioxidant activity. The antioxidant activities of compounds 1,10 and reference compounds followed the order: 2>BHA>1>3>, -tocopherol>10>9>6,>, 5>8>7>4. The compound 2 exhibited the strongest radical-scavenging activity with an EC50 value of 0.07 (EC50(BHA) 0.09; EC50(, -tocopherol) 0.25). [source]


    Antioxidative activity of water extracts from the yam (Dioscorea opposita Thunb.) tuber mucilage tororo

    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 6 2006
    Takeshi Nagai
    Abstract A water extract as a viscous solution was obtained from the yam Dioscorea opposita tuber mucilage tororo, and its functional properties were demonstrated. The protein content was about 280,,g/mL extract, and the main protein bands with an MW of ,33,kDa without 2-mercaptoethanol (2-ME) and ,31,kDa with 2-ME were detected by SDS-PAGE. The water extract possessed high antioxidative activity and scavenging activities against superoxide anion and hydroxyl radicals. However, it showed no inhibitory activity against angiotensin,I-converting enzyme. The yam tuber contains relatively high contents of vitamins, different micro- and macroelements, enzymes, and dietary fibers. The yam D.,opposita tuber will be increasingly regarded as a health-promoting food. [source]


    The variation of antioxidant activities and chemical composition of essential oils of Teucrium orientale L. var. orientale during harvesting stages

    FLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2004
    Ali Yildirim
    Abstract The aerial parts of Teucrium orientale L. var. orientale were collected at the budding, ,owering and vegetative stages. In the each stage, essential oils were obtained by hydrodistillation and steam distillation. The chemical compositions of the essential oils were analysed by GC and GC,MS; 43 different compounds were determined in total, and more than 96% of the essential oils were identi,ed by GC and GC,MS. They contain mainly linalool, , -caryophyllene, 3-octanol, phytol, , -bourbonene and germacrene D. Among the steam distillation oils, the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was found at the budding stage and the lowest at the vegetative stage. At all stages, the DPPH radical scavenging activities of hydrodistillation oils were markedly lower than those of steam distillation oils. Steam distillation oils of the budding and ,owering stages showed the highest antioxidant activities. However, steam distillation oils of the vegetative stage in two doses (200 and 400 µg) did not show antioxidant activities (p > 0.05, between these and control). None of the hydrodistillation oils showed detectable antioxidant activity. In contrast, in the presence of 400 µg hydrodistillation oils of ,owering stage, prooxidant activity was found in the linoleic acid emulsion. Copyright © 2004 John Wiley & Sons, Ltd. [source]


    Sumatriptan Scavenges Superoxide, Hydroxyl, and Nitric Oxide Radicals: In Vitro Electron Spin Resonance Study

    HEADACHE, Issue 9 2002
    DMSc, Yukio Ikeda MD
    Background.,The molecular mechanisms of migraine have not yet been clarified. Oxygen free radicals have been implicated in the genesis of many pathological processes, including migraine. Sumatriptan succinate is known to be a very effective drug for acute relief of migraine attack. Objective.,To investigate the direct scavenging activities of sumatriptan for superoxide, hydroxyl, and nitric oxide (NO) radicals using electron spin resonance (ESR) spectroscopy. Methods.,Measurement of superoxide and hydroxyl radical scavenging activities was performed by ESR using 5,5-dimethyl-1-pyrroline- N -oxide as a spin trap. NO was generated from 1-hydroxy-2-oxo-3-(N -3-methyl-3-aminopropyl)-3-methyl-1-triazene and analyzed by 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl produced from the reaction between 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide and NO. Results.,The ESR study demonstrated that sumatriptan scavenged superoxide, hydroxyl, and NO in a dose-dependent manner. Conclusion.,Sumatriptan has direct scavenging activity on free radicals and NO. Acute migraine drugs with antioxidant properties may provide heretofore unheralded benefits via this mechanism. [source]


    Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2008
    Ki Hyeon Sim
    Summary In this study, we examined the antioxidant activities of red pepper (Capsicum annuum, L.) pericarp and red pepper seed extracts. The extracts were evaluated by various antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, superoxide anion radical scavenging, hydroxyl radical scavenging, [2,2,-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)] (ABTS) radical scavenging, ferrous chelating activity, superoxide dismutase (SOD) activity and reducing power, along with the determination of total phenolic and flavonoid contents. All the extracts showed strong antioxidant activity by the testing methods. The red pepper pericarp extract exhibited strong ferrous chelating activity and high scavenging activity against free radicals, including both the hydroxyl and DPPH radicals, but it exhibited weaker scavenging activity for the superoxide anion radical and for SOD. In contrast, the red pepper seed extract exhibited strong SOD activity and high scavenging activity against the superoxide anion radical, but showed weaker ferrous chelating activity, hydroxyl radical scavenging, and DPPH radical scavenging. We observed that the reducing power level and ABTS radical scavenging activity of the red pepper seed were higher than those of the red pepper pericarp at the highest tested concentration. Most of the test results for the red pepper seed and red pepper pericarp extracts increased markedly with increasing concentration; however, the metal chelating, SOD and ABTS radical scavenging activities did not increase with the concentration. Highest total phenolic and flavonoid contents were obtained from the red pepper pericarp extracts. Overall, the red pepper seed and red pepper pericarp extracts were highly effective for the antioxidant properties assayed, with the exceptions of ferrous chelating activity, hydroxyl radical scavenging and SOD activity. [source]


    Effect of the side chain size of 1-alkyl-pyrroles on antioxidant activity and ,Laba' garlic greening

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2008
    Dan Wang
    Summary Previous studies showed that 1-alkyl-pyrroles not only occur in fresh food products postulated as a natural antioxidant but also might be involved in garlic greening. In the present study, a series of 1-alkyl-pyrroles with different side chain size were synthesised to study the relationship of structure and antioxidative activity and their effects on ,Laba' garlic greening. The antioxidative activity of these compounds was evaluated by the method of scavenging ABTS, and DPPH,. Results showed that increasing the size of R groups on the side chain, the antioxidative activity decreased gradually against the two radicals. The 1-alkyl-pyrroles generally exhibited stronger scavenging activities against ABTS, than DPPH,. In contrast, their corresponding amino acids except for tyrosine showed almost no antioxidative activities while pyrrole exhibited much weaker activity as compared with the 1-alkyl-pyrroles, suggesting that the 1-alkyl-pyrroles donate H-atom from pyrrole moiety rather than side chain to quench the two radicals. On the other hand, all 1-alkyl-pyrroles can turn newly harvested garlic green but to a different extent. All these results suggested that these pyrrole derivatives occurring in foodstuff played an important role in either protecting foodstuff from oxidation or acting on pigment precursors during ,Laba' garlic greening. [source]


    ESR SPECTROSCOPY INVESTIGATION OF ANTIOXIDANT ACTIVITY AND PROTECTIVE EFFECT ON HYDROXYL RADICAL-INDUCED DNA DAMAGE OF ENZYMATIC EXTRACTS FROM PICRORRHIZA KURROA

    JOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2008
    SOUNG-HEE CHOI
    ABSTRACT The potential antioxidant activity of enzymatic extracts from Picrorrhiza kurroa was evaluated on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, hydroxyl radical and alkyl radical-scavenging activities using an electron spin resonance spectrometer (JEOL Ltd., Tokyo, Japan). P. kurroa was enzymatically hydrolyzed by seven carbohydrases and five proteases to prepare water-soluble extracts. The DPPH radical-scavenging activities of the pancreatic trypsin and Amyloglucosidase (AMG) (artificial carbohydrase by Novozyme Nordisk, Bagsvaerd, Denmark) extracts from P. kurroa were the highest among protease and carbohydrase extracts, and 50% inhibitory concentration (IC50) values were 35.58 and 29.03 µg/mL, respectively. The hydroxyl radical-scavenging activity of the Protamex and Viscozyme extracts from P. kurroa were the highest scavenging activities, and the IC50 values were 0.46 and 1.89 mg/mL, respectively. In addition, the Protamex and Maltogenase extracts from P. kurroa showed the highest alkyl radical-scavenging activities, and the IC50 values were 18.03 and 10.66 µg/mL, respectively. The protective effect of the Protamex extracts from P. kurroa on DNA damage which was free radical-induced was 92% at 3 mg/mL. These results indicate that enzymatic extracts of P. kurroa show potent antioxidant activity. PRACTICAL APPLICATIONS Picrorrhiza kurroa could be used to produce protein and carbohydrate extracts with antioxidative activity. Many industrial commercial enzymes such as Promozyme, Celluclast 1.5 L FG, Maltogenase L, Viscozyme L, Termamyl SC, Dextrozyme E, AMG 300 L, Protamex, Flavourzyme 500 MG, Neutrase 0.8 L, Pancreatic Trypsin and Alcalase 2.4 L could be also used to attain the extracts processing the high antioxidative activity. The extracts can be used as natural antioxidants. [source]


    Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan)

    JOURNAL OF FOOD SCIENCE, Issue 1 2008
    X.N. Chen
    ABSTRACT:, The Mopan persimmon (Diospyros kaki L. cv. Mopan) is the major cultivar of astringent persimmon in northern China. This study investigates the radical scavenging activity against ABTS and DPPH radical, and the content of total and individual phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) with apple, grape, and tomato as controls. The radical scavenging activities against ABTS and DPPH radicals of the Mopan persimmon are 23.575 and 22.597 ,m trolox eq/g f.w., respectively. These findings suggest that the Mopan persimmon's antioxidant activity is significantly (P < 0.05) stronger than that of reference materials. The Mopan persimmon showed the highest content of total phenolics among the 4 materials tested. Significant correlations (R2= 0.993, P < 0.05, ABTS radical; R2= 0.980, P < 0.05, DPPH radical) are found between the total phenolics and the radical scavenging activities. The total content of these 6 kinds of phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) is significantly correlated (R2= 0.831, P < 0.05, ABTS radical; R2= 0.745, P < 0.05, DPPH radical) with the individual radical scavenging activity of the 4 materials, although the total content of the 6 phenolics accounts for no more than 20% of the total phenolics in the Mopan persimmon. Gallic acid exhibits the strongest antioxidant activity in all 6 kinds of phenolics and its content is the largest in the Mopan persimmon, presumably being responsible for its much higher antioxidant activity as compared to apple, grape, and tomato. [source]


    Nitrogen effects on total flavonoids, chlorogenic acid, and antioxidant activity of the medicinal plant Chrysanthemum morifolium

    JOURNAL OF PLANT NUTRITION AND SOIL SCIENCE, Issue 2 2010
    Dahui Liu
    Abstract Chrysanthemum morifolium (Ramat.) has a long history of cultivation and use as a traditional medicine and tea plant in China. A greenhouse experiment with potted soil,quarz mixture studied the effects of nitrogen supply (0, 56, 112, 167, 224, 334, 501, 556, and 668 mg N,kg,1) on concentrations and ratios of total flavonoids and chlorogenic acid in the flowers of C. morifolium using spectrophotometric and HPLC methods. The antioxidant activity of the flowers was determined as the radical scavenging activities of hydroxyl, superoxide anion, and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) free radicals. A high N supply decreased the concentrations of total flavonoids by 18%,35% and that of chlorogenic acid by 8%,60% compared to a low N-supply rate. At the same time, increasing N supply significantly decreased the antioxidant activity of the flowers. The antioxidant activity of C. morifolium flowers was significantly positively correlated with the concentrations of total flavonoids and chlorogenic acid. We conclude that an N supply in excess of 300 mg (kg soil),1 will negatively affect the antioxidant activity and thereby reduce the quality of C. morifolium flowers. [source]


    Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 11 2010
    Ju Qiu
    Abstract BACKGROUND: The present study focused on the antioxidant activities of aged oat (Avena sativa L.) vinegar. The antioxidant activities of oat and vinegar have been proved by many previous research studies. It should be noted that oat vinegar, as a novel seasoning, has antioxidant activity. RESULTS: Oat vinegar showed stronger radical scavenging activities, reducing power, and inhibition of lipid peroxidation than rice vinegar. The concentrations of polyphenols and flavonoids in oat vinegar were higher than those in rice vinegar. Ethyl acetate extract of oat vinegar possessed the most varieties of phenolic acids and showed the strongest antioxidant activity compared with ethanol and water extracts. At suitable doses of oat vinegar, the malondialdehyde value was decreased, activities of superoxide dismutase and glutathione peroxidase were promoted, and hepatic damage induced by 60Co ,-irradiation was ameliorated in aging mice. CONCLUSION: Oat vinegar manifested antioxidant activity which was stronger than that of rice vinegar in vitro and the same as that of vitamin E in vivo. Copyright © 2010 Society of Chemical Industry [source]


    Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2010
    Yongjin Hu
    Abstract BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculatedwith Bacillus natto and fermented at 37 °C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, ,-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 µg g,1 during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION: Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity. Copyright © 2010 Society of Chemical Industry [source]


    Radical scavenging activities, endogenous oxidative enzymes and total phenols in edible mushrooms commonly consumed in Europe

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2007
    Ana Cristina Ramírez-Anguiano
    Abstract Edible mushrooms are a good source of antioxidants. Methanol extracts of mushrooms such as Pleurotus sp., Agaricus bisporus, Morchella esculenta, Boletus edulis (approx. 2 mg mL,1) showed a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity close to 90%. Water extracts showed even higher antioxidant activity. In this case, B. edulis, Lentinus edodes and Amanita cesarea showed the highest 2,2,-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity at approx. 0.14 mg mL,1. Other mushrooms such as Lactarius deliciosus and Cantharellus cibarius showed lower antioxidant activity in both extracts. Oxidative enzymes (peroxidases and polyphenol oxidases) present in the water fractions reduced their antioxidant activity by different extents since the phenols responsible for the antioxidant activity were not only those substrates of the oxidative enzymes. Other phenolic compounds and low-molecular-weight compounds were also involved in the antioxidant activity and differed depending on mushroom species. Copyright © 2007 Society of Chemical Industry [source]


    Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of ,-oryzanol

    LUMINESCENCE: THE JOURNAL OF BIOLOGICAL AND CHEMICAL LUMINESCENCE, Issue 3 2001
    Yoshinobu Akiyama
    Abstract The chemiluminescence (CL) constituents of cereals were detected by CL using the H2O2,acetaldehyde system. The cereals tested, such as rice, millet and sorghum, exhibited various levels of CL activity. The ,-oryzanol fraction was extracted from brown rice and separated into four constituents by HPLC. The four constituents were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, campesteryl ferulate and ,-sitosteryl ferulate. Free radical scavenging activities with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and CL intensities of four constituents (,-oryzanol components) were measured and compared with that of gallic acid, which is a typical free radical scavenger. Four constituents scavenged DPPH radicals and scavenging activities were proportional to CL intensities. Concentrations of four CL constituents required to quench 50% (IC50) of the free radicals ranged from 0.9 to 1.1,mmol/L. We demonstrated that measurement of CL intensities was a rapid and convenient method for screening DPPH radical scavenging activities of rice. Copyright © 2001 John Wiley & Sons, Ltd. [source]


    Preparation and functional properties of extracts from bee bread

    MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 3 2004
    Takeshi Nagai
    Abstract Three extracts, namely hot-water fraction (HWF), water-soluble fraction (WSF), and ethanol-soluble fraction (ESF), were prepared from fresh bee bread imported from Lithuania. The protein and total phenolic contents of these samples were very high. Among them, WSF at 100% concentration showed the highest antioxidative ability and scavenging ability. On the other hand, ESF at 10% concentration possessed the highest ability against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals. Bee bread will apply more and more as health food and medicine due to its functional properties such as antioxidative ability and scavenging activities of reactive oxygen species. [source]


    Chronic effect of ferulic acid from Pseudosasa japonica leaves on enhancing exercise activity in mice

    PHYTOTHERAPY RESEARCH, Issue 10 2010
    Yanghee You
    Abstract Ferulic acid derived from Pseudosasa japonica leaves, which possessed antioxidative potentials with DPPH- (54%) and ABTs- (65%) radical scavenging activities, and lipid-peroxidation inhibitory activity (71%), was orally administered to mice for 12 days in order to investigate its effects on exercise endurance capacity and alterations of antioxidant defense systems. Exhaustive swimming time was increased in the ferulic acid-supplemented group compared with the control group on days 6 and 12 (1.7- and 1.8-fold, respectively). When the mice were exhaustively exercised for 2 consecutive days, a high decrease (53%) was shown in the control group, but no change was found in the ferulic acid-treated group. The administration of ferulic acid significantly protected the depletion of enzymatic- and non enzymatic-antioxidants due to exhaustive exercise. Also, lipid-peroxidation levels decreased in the ferulic acid-treated group compared with the non exercised- and control-groups. These results suggest that ferulic acid from Pseudosasa japonica leaves has a chronic effect on endurance exercise capacity, which is attributed to its ability to ameliorate oxidative stress by improving antioxidant potentials. Copyright © 2010 John Wiley & Sons, Ltd. [source]


    Exploring Equisetum arvense L., Equisetum ramosissimum L. and Equisetum telmateia L. as sources of natural antioxidants

    PHYTOTHERAPY RESEARCH, Issue 4 2009
    Dubravka, tajner
    Abstract The antioxidant and scavenging activities of above ground parts of Equisetum arvense L., Equisetum ramosissimum L. and Equisetum telmateia L. phosphate buffer (pH 7) extracts were investigated. Activities of antioxidant enzymes (superoxide dismutase, catalase, guaiacol peroxidase and glutathione peroxidase), quantities of reduced glutathione, malonyldialdehyde, superoxide and hydroxyl radicals and flavonoid, soluble protein, chlorophyll a, b and carotenoid contents were determined. The total antioxidant capacity was determined by ferric reducing antioxidant power (FRAP) assay. The Equisetum telmateia extract demonstrated scavenging and antioxidant properties better than Equisetum ramosissimum and Equisetum arvense. The ESR signal of DMPO-OH radical adducts in the presence of Equisetum telmateia phosphate buffer (pH 7) extract was reduced by 98.9% indicating that Equisetum telmateia could be a useful source of antioxidants with huge scavenging ability. Copyright © 2008 John Wiley & Sons, Ltd. [source]


    The in vitro effects of melatonin on human sperm function and its scavenging activities on NO and ROS

    ANDROLOGIA, Issue 2 2010
    S. S. Du Plessis
    Summary Various systems of antioxidants exist endogenously in the body to help protect it against free radical damage by scavenging excessive ROS and RNS. Melatonin, a hormone secreted by the pineal gland, and responsible for controlling the circadian rhythm, is one such endogenous antioxidant. Melatonin has been reported to be present in human seminal fluid, but its antioxidant activities in semen are rather contradictory. This study aimed at establishing the effects of melatonin treatment on human spermatozoa. Spermatozoa were incubated with 2 mm melatonin (120 min, 37 °C, 5% CO2) after which motility parameters were measured by computer aided motility analysis, while cell viability (PI), intracellular NO (DAF-2/DA) and ROS (DCFH-DA) were assessed using flow cytometry. In vitro melatonin treated samples (n = 12) showed a significantly higher percentage of motile, progressive motile and rapid cells, while simultaneously reducing the number of nonviable spermatozoa when compared with the control. Endogenous NO was significantly decreased, but no effect was observed on ROS levels. From these results, it can be concluded that melatonin was able to directly or indirectly scavenge NO, as indicated by the reduction in 4,5-diaminofluorescein-2/diacetate fluorescence. Future studies will indicate whether melatonin treatment during sperm preparation techniques could protect spermatozoa from excessive NO production. [source]


    The variation of antioxidant activities and chemical composition of essential oils of Teucrium orientale L. var. orientale during harvesting stages

    FLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2004
    Ali Yildirim
    Abstract The aerial parts of Teucrium orientale L. var. orientale were collected at the budding, ,owering and vegetative stages. In the each stage, essential oils were obtained by hydrodistillation and steam distillation. The chemical compositions of the essential oils were analysed by GC and GC,MS; 43 different compounds were determined in total, and more than 96% of the essential oils were identi,ed by GC and GC,MS. They contain mainly linalool, , -caryophyllene, 3-octanol, phytol, , -bourbonene and germacrene D. Among the steam distillation oils, the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was found at the budding stage and the lowest at the vegetative stage. At all stages, the DPPH radical scavenging activities of hydrodistillation oils were markedly lower than those of steam distillation oils. Steam distillation oils of the budding and ,owering stages showed the highest antioxidant activities. However, steam distillation oils of the vegetative stage in two doses (200 and 400 µg) did not show antioxidant activities (p > 0.05, between these and control). None of the hydrodistillation oils showed detectable antioxidant activity. In contrast, in the presence of 400 µg hydrodistillation oils of ,owering stage, prooxidant activity was found in the linoleic acid emulsion. Copyright © 2004 John Wiley & Sons, Ltd. [source]


    Sumatriptan Scavenges Superoxide, Hydroxyl, and Nitric Oxide Radicals: In Vitro Electron Spin Resonance Study

    HEADACHE, Issue 9 2002
    DMSc, Yukio Ikeda MD
    Background.,The molecular mechanisms of migraine have not yet been clarified. Oxygen free radicals have been implicated in the genesis of many pathological processes, including migraine. Sumatriptan succinate is known to be a very effective drug for acute relief of migraine attack. Objective.,To investigate the direct scavenging activities of sumatriptan for superoxide, hydroxyl, and nitric oxide (NO) radicals using electron spin resonance (ESR) spectroscopy. Methods.,Measurement of superoxide and hydroxyl radical scavenging activities was performed by ESR using 5,5-dimethyl-1-pyrroline- N -oxide as a spin trap. NO was generated from 1-hydroxy-2-oxo-3-(N -3-methyl-3-aminopropyl)-3-methyl-1-triazene and analyzed by 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl produced from the reaction between 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide and NO. Results.,The ESR study demonstrated that sumatriptan scavenged superoxide, hydroxyl, and NO in a dose-dependent manner. Conclusion.,Sumatriptan has direct scavenging activity on free radicals and NO. Acute migraine drugs with antioxidant properties may provide heretofore unheralded benefits via this mechanism. [source]


    The inhibitory effect of the components of Cornus officinalis on melanogenesis

    INTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 5 2008
    Yasuhiko Nawa
    Five known compounds were isolated from a Cornus officinalis 50% ethanol extract (C. officinalis extract) and a hot water extract. We investigated the photochemical and pharmacological active compounds of C. officinalis hot water extract and ethanol extract. We understood that C. officinalis is a medicinal plant with potent free-radical-scavenging activity not only against reactive oxygen species (H2O2, superoxiside anion, hydroxyl radical, etc.) in a narrow sense, but also against many other free radicals (peroxynitrate, peroxyradical). It is estimated that the reduction effect with C. officinalis extract can block oxidative reaction on melanogenesis. Loganin and cornuside, the components in C. officinalis, showed a significant free-radical-scavenging activity and inhibitory effects on melanogenesis. We report to prove the inhibitory effect of UVB-induced pigmentation in C. officinalis extract through its radical scavenging activity. [source]


    Influence of pH, NaCl and pre-incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2010
    Chakree Thongraung
    Summary Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w/v) heated at 95 °C for 2,12 h. The effects of pH, NaCl and pre-incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH° radical scavenging activity and reducing power. The highest colour intensity (OD420) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5,2.5%w/v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre-incubation of SWW at 45 °C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre-incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture. [source]


    Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010
    Amit Kumar Rai
    Summary Garcinia wine was prepared by fermentation of ameliorated must of Garcinia xanthochymus using Saccharomyces cerevisiae. The present studies focused on changes in biochemical parameters (brix, pH, aldehydes, esters and alcohols), organic acids (reduction of oxalic acid), free sugars and antioxidant activities on fermentation of Garcinia must. The wine had higher amount of residual sugars contributing to the calorific value. The aldehydes and esters content in the final wine were 0.034% and 0.26%, respectively. There was reduction of citric acid and oxalic acid (antinutritional factor) and synthesis of aspartic acid and glutamic acid. Garcinia beverage was accepted on sensory analysis with high score for desirable attributes and overall quality with alcohol content of 6.1%. There was increase in total phenolics (0.039% gallic acid equivalent) and reducing power on fermentation but decrease in 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. [source]


    Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2010
    Sung Y. Park
    Summary The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre-heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties. [source]


    Pigment and amylase production in Penicillium sp NIOM-02 and its radical scavenging activity

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009
    Mohan Appasaheb Dhale
    Abstract Penicillium sp NIOM-02 was isolated from the marine sediment, produced red pigment. The pigment extracted from this fungus scavenged 2, 2-diphenyl-1-pycrylhydrazyl (DPPH) radical. Penicillium sp NIOM-02 grown in media containing corn steep liquor scavenged 72,88% of DPPH radical. During solid-state fermentation on wheat (S1), the fungus produced more pigment (9.232 OD Units). Penicillium sp NIOM-02 grown on sugarcane bagasse scavenged 91% of DPPH radicals. It secreted more amylase (246 U mg,1) in culture medium No. 5 and the zymogram analysis revealed its molecular mass (53 kDa). The taka-amylase like character of amylase was determined by acarbose incorporated studies in the culture media. Production of pigment and radical scavenging activity of Penicillium sp NIOM-02, suggested its applications in food, pharmaceuticals and nutraceutical industries. [source]


    Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.)

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009
    Neila Bahloul
    Summary In this study, olive leaves, which are known for their therapeutic and antioxidant properties, were used to assess the effect of solar drying conditions (temperature and flow rate) on the drying time and quality parameters of olive leaves. Samples were dried at three drying temperatures (40, 50 and 60 °C) and at two drying air flow rates (1.62 and 3.3 m3 min,1) in a convective laboratory solar dryer. From the experimental results, it was noted that the drying time required to reduce the moisture content to 0.10 kg kg,1 d.b. depends mainly on the drying temperature. The quality attributes of the dehydrated olive leaf samples were investigated in term of colour, total phenols and radical scavenging activity. The effect of solar drying on L*, a* b* parameters was significant (P < 0.05) for all the studied olive leaves. Besides, the total phenols of olive leaves were significantly (P < 0.05) influenced by drying air conditions and tended to decrease with increased drying time. The DPPH radical scavenging activity was higher in fresh [EC50 39.40 (ZR)-39.95 (CH)] than in dried leaves. However, the radical scavenging activity was also high in leaves dried at 60 °C, 3.3 m3 min,1 [EC50 54.21 (ZR),68.79 (CL)]. [source]


    Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2008
    Ki Hyeon Sim
    Summary In this study, we examined the antioxidant activities of red pepper (Capsicum annuum, L.) pericarp and red pepper seed extracts. The extracts were evaluated by various antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, superoxide anion radical scavenging, hydroxyl radical scavenging, [2,2,-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)] (ABTS) radical scavenging, ferrous chelating activity, superoxide dismutase (SOD) activity and reducing power, along with the determination of total phenolic and flavonoid contents. All the extracts showed strong antioxidant activity by the testing methods. The red pepper pericarp extract exhibited strong ferrous chelating activity and high scavenging activity against free radicals, including both the hydroxyl and DPPH radicals, but it exhibited weaker scavenging activity for the superoxide anion radical and for SOD. In contrast, the red pepper seed extract exhibited strong SOD activity and high scavenging activity against the superoxide anion radical, but showed weaker ferrous chelating activity, hydroxyl radical scavenging, and DPPH radical scavenging. We observed that the reducing power level and ABTS radical scavenging activity of the red pepper seed were higher than those of the red pepper pericarp at the highest tested concentration. Most of the test results for the red pepper seed and red pepper pericarp extracts increased markedly with increasing concentration; however, the metal chelating, SOD and ABTS radical scavenging activities did not increase with the concentration. Highest total phenolic and flavonoid contents were obtained from the red pepper pericarp extracts. Overall, the red pepper seed and red pepper pericarp extracts were highly effective for the antioxidant properties assayed, with the exceptions of ferrous chelating activity, hydroxyl radical scavenging and SOD activity. [source]