Antioxidant,Antimicrobial Activities and Fatty Acid Compositions of Wild Berberis spp. by Different Techniques Combined with Chemometrics (PCA and HCA)

Interest in medicinal plants and fruits has increased in recent years due to people beginning to consume natural foods. This study aims to investigate the total phenolic flavonoid content, antioxidant activity, condensed tannin content, oil content, and fatty acid compositions of five local breeds of Berberis spp. from Bayburt, Turkey, and their antioxidant and antimicrobial activities. The fatty acid composition of samples was performed with gas chromatography-mass spectrometry (GC-MS), and the total fatty acid content of samples was between 6.12% and 8.60%. The main fatty acids in Berberis spp. samples were α-linolenic acid (32.85–37.88%) and linoleic acid (30.98–34.28%) followed by oleic acid (12.85–19.56%). Two antioxidant assays produced similar results, demonstrating that extracts of wild B. vulgaris L. had the highest ferric reducing antioxidant power (FRAP) (621.02 μmol FeSO₄.7H₂O/g) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) (0.10 SC₅₀ mg/mL) values. According to principal component analysis (PCA), four components were determined. In addition, two main groups were determined according to hierarchical cluster analysis (HCA), and wild and culture of B. vulgaris L. were in different subgroups. This is the first original report about the fatty acid composition and oil content of Berberis spp. grown in Bayburt, Turkey. The obtained results indicate that B. integerrima Bunge and B. vulgaris, which have especially remarkable fatty acid content, antioxidant, and antimicrobial activity, could be potential sources for these properties in different areas of use.     

Six Common Herbs with Distinctive Bioactive,Antioxidant Components. A Review of Their Separation Techniques

Rosemary, oregano, pink savory, lemon balm, St. John’s wort, and saffron are common herbs wildly grown and easily cultivated in many countries. All of them are rich in antioxidant compounds that exhibit several biological and health activities. They are commercialized as spices, traditional medicines, or raw materials for the production of essential oils. The whole herbs or the residues of their current use are potential sources for the recovery of natural antioxidant extracts. Finding effective and feasible extraction and purification methods is a major challenge for the industrial production of natural antioxidant extracts. In this respect, the present paper is an extensive literature review of the solvents and extraction methods that have been tested on these herbs. Green solvents and novel extraction methods that can be easily scaled up for industrial application are critically discussed.     

Determination of total safranal by in situ acid hydrolysis in supercritical fluid media: Application to the quality control of commercial saffron

A procedure allowing hydrolysis reactions to be conducted in a dynamic supercritical-CO₂ medium was developed for quantifying total safranal (viz. free safranal present in the sample + safranal resulting from picrocrocin hydrolysis), which are the main component of the essential oil and responsible for the characteristic aroma of saffron. The proposed method allows total safranal amounts over the ranges 0.05-1.5 mg mL⁻¹ to be determined. The standard deviation achieved was 2%. This method was applied to the determination of safranal in natural saffron samples. The results obtained were compared with the “safranal value” total index, which is widely used as a quality measure of saffron products. The comparison revealed that the proposed method provides useful information not contained in the safranal value, based on the fact that, some samples with a high “safranal index” contain low concentrations of safranal. The proposed method is very useful for quality control in commercial saffron samples.     

Phytochemical characterization and radical scavenging activity of Portulaca oleraceae L. leaves and stems

The present work aimed to proceed to the phytochemical characterization of purslane (Portulaca oleracea L.) and study of its antioxidant activity. Different samples were analyzed for their moisture and fat content, fatty acids, organic acids and phenolic compound composition and the scavenging effect of DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals was evaluated. Water was the major constituent of purslane stems (average 90.5%) and leaves (average 91.8%), while fat values varied from 0.11% to 0.57%. Twenty seven fatty acids were found in the leaves samples, being linolenic acid the most abundant, ranging from 27.7 to 39.1%, followed by palmitic (19.3–24.3%) and oleic acids (11.6–19.5%). Five different organic acids were detected namely fumaric, aconitic, citric, malic and oxalic acids. Oxalic and citric acids were the most abundant, while aconitic acid was present in the lowest content. Two phenolic acids were identified and quantified: 3-caffeoylquinic and 5-caffeoylquinic acids. Leaves presented higher amounts of phenolic compounds, being 3-caffeoylquinic acid more abundant in leaves and 5-caffeoylquinic acid in stems. The leaves revealed to be the part with highest antioxidant potential.     

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.     

Identification and Isotopic Analysis of Safranal from Supercritical Fluid Extraction and Alcoholic Extracts of Saffron

Abstract

Saffron is one of the most expensive spices. Consequently, it is not so difficult to understand that fraudulent saffron exists. Thus, it was interesting to study the most important flavouring component, in terms of aroma, volatile compound of saffron - safranal - by ¹³C isotopic analysis. Five saffron samples from different countries have been analysed. Safranal has been extracted by methanol or by Supercritical Fluid Extraction (SFE). The results indicate that there is a significant difference between the synthetic safranal and the natural one. On the contrary, it is difficult to conclude on the difference between the various geographical origins, as the isotopic variations are small. Moreover, it has been found that Supercritical Fluid Extraction allowed the selective extraction of volatile compounds from saffron under optimised conditions. It is a cleaner and faster method of extraction compared to the extraction using organic solvent. Nevertheless, an isotopic fractionation occurs in relation to the extraction yield of safranal.     

Chemical composition,antioxidant and cytotoxic activities of extracts from the leaves of Smilax brasiliensis Sprengel (Smilacaceae)

The antioxidant and cytotoxic activities of petroleum ether and methanol extracts, fatty acids and methyl esters from leaves of Smilax brasiliensis were evaluated, and the composition of the extracts was determined. Palmitic, linoleic and linolenic acids were major components of the extracts. For antioxidant activity, all samples exhibited IC₅₀ values lower than BHT (2,6-di-tert-butyl-4-methylphenol). The extracts, fatty acids and methyl esters from S. brasiliensis presented no toxicity to larvae of the brine shrimp, Artemia salina. Among the purified substances, only methyl linolenate showed toxicity (LD₅₀ = 21.47 μg/mL). This study showed, for the first time, the composition of petroleum ether and methanol extracts from S. brasiliensis leaves, as well as the antioxidant and cytotoxic activities of extracts, fatty acids and methyl esters.     

Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry

Saffron is an edible spice with highly appreciated sensory and antioxidant properties. One of the most representative redox species found in saffron extracts is crocin, whose content is used to evaluate the quality and value of the resulting spice. In this study, a voltammetry method based on the direct detection of crocin at a bare glassy carbon electrode is presented. The principle of the method is based on the monitoring of the anodic wave exhibited by crocin (0.1–1.0 mM) after its mixing with the azo radical initiator AAPH (20 mM) in ethanol:acetonitrile (1 : 1) solution. The decay rate of the anodic peak (E=+434 mV vs. Ag/Ag⁺), as a result of the consumption of crocin by AAPH, was used as index of the hydrogen transfer capacity and, thus, of its antioxidant activity. With a decay rate of k=0.02 h⁻¹, crocin exhibits only a weak antioxidant activity in comparison with tocopherols (k=0.13 h⁻¹), but still sufficient to protect against the oxidation of safranal, a further redox species found in saffron extracts and mainly responsible for its flavor. The proposed approach was finally applied to discriminate saffron extract samples from different geographical origins. The proposed approach is suitable to characterize the quality of saffron extracts and estimate its antioxidant properties.     

High-light-induced changes on photosynthesis, pigments, sugars, lipids and antioxidant enzymes in freshwater (Nostoc spongiaeforme) and marine (Phormidium corium) cyanobacteria

We studied the effects of high-light exposure (500 micromol m(-2) s(-1) of photosynthetic active radiation) on the cyanobacteria Nostoc spongiaeforme Agardh, a fresh-water alga, and Phormidium corium Agardh (Gomont), a marine alga, with respect to photosynthesis, pigments, sugar content, lipid peroxidation, fatty acids composition, antioxidant enzymes activity and DNA. It was seen that the ratio of variable fluorescence (Fv) to maximum fluorescence (Fm), which is indicative of photosynthetic efficiency, decreased because of the light treatment. The damage to photosynthesis occurred in the antenna system and the photosynthetic II reaction center. Photobleaching of photosynthetic pigments was also observed. High-light treatment also resulted in decreased sugar content, which was probably due to the effect on photosynthesis. Peroxidation of membrane lipids, indicating oxidative damage to lipids and a high level of unsaturation in the cell membrane, was also observed. The activity of antioxidant enzyme superoxide dismutase and ascorbate peroxidase was increased, probably as a result of oxidative damage observed in the form of lipid peroxidation. Quantitative decreases in phospholipid and glycolipid levels were also observed. The level of unsaturated fatty acids in total lipids and glycolipids remained unchanged in both species; however, the level of saturated fatty acids decreased, which slightly changed the ratio in favor of unsaturated fatty acids. Degradation of DNA was also observed in both species. There was a transient plateau 2-4 h after exposure to high-light treatment in the Fv/Fm ratio and in levels of phycobilisome pigments, sugars and antioxidant enzymes after an initial decrease 1 h after the treatment. These findings may indicate a period of partial adaptation to high light that is due to the efficiency of protective processes operational in the two species, which subsequently failed after a longer exposure duration of 4-6 h.     

Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm

Abstract

Portulaca oleracea is an annual succulent herb in the family Portulacaceae. It is a nutritious vegetable with high antioxidant properties and, it is among the richest plant source of ω-3 fatty acids, as well as a rich source of ω-6 fatty acids, ascorbic acid, tocopherols and beta-carotene. In the present study, three purslane populations under different Mediterranean environmental conditions for two years, for future valorization as novel food sources of omega-3 fatty acids, were evaluated. In particular, biomorphological characteristics, total phenols and fatty acids content were determined. The antioxidant activities were evaluated using 2,2-diphenyl-1-picrylhydrazyl assay. The population “Cas” appears to have higher antioxidant activity than the other two populations (“Cal” and “S. Ven”).The saturated fatty acid content is influenced only by the year of collection, while the polyunsaturated fatty acid by the populations. The most abundant unsatured fatty acids are linoleic and linolenic acids and “Cas” attained the highest contents.     

A rapid site‐specific PCR based one‐tube authentication method for saffron in crude drugs and processed herbal medicines

Saffron is one of the world's most precious medicinal herbs and often found to be adulterated with other cheaper materials. The chemical compounds in Crocus sativus L. such as crocin, picrocrocin also exist in other plants, which makes the chemotype‐driven analysis not ideal for the quality control of saffron. Herein, we developed a rapid authentication method for saffron in crude drugs by the site‐specific PCR. In order to realize fast high‐throughput analysis, a one‐tube identification approach was further established by using a universal fluorescent dye to detect the PCR products. In addition, this method was also applied to the authentication of saffron in a processed herbal medicine “Er shi wu wei shan hu wan” which consists of twenty‐five kinds of medicinal materials including plants, minerals and animals. Additionally, this method was also proved to be with high specificity and repeatability. The flexibility of choosing different primers also made this method versatile for other medicinal materials.     

Antioxidant Metabolites in Primitive,Wild, and Cultivated Citrus and Their Role in Stress Tolerance

The genus Citrus contains a vast range of antioxidant metabolites, dietary metabolites, and antioxidant polyphenols that protect plants from unfavorable environmental conditions, enhance their tolerance to abiotic and biotic stresses, and possess multiple health-promoting effects in humans. This review summarizes various antioxidant metabolites such as organic acids, amino acids, alkaloids, fatty acids, carotenoids, ascorbic acid, tocopherols, terpenoids, hydroxycinnamic acids, flavonoids, and anthocyanins that are distributed in different citrus species. Among these antioxidant metabolites, flavonoids are abundantly present in primitive, wild, and cultivated citrus species and possess the highest antioxidant activity. We demonstrate that the primitive and wild citrus species (e.g., Atalantia buxifolia and C. latipes) have a high level of antioxidant metabolites and are tolerant to various abiotic and biotic stresses compared with cultivated citrus species (e.g., C. sinensis and C. reticulata). Additionally, we highlight the potential usage of citrus wastes (rag, seeds, fruit peels, etc.) and the health-promoting properties of citrus metabolites. Furthermore, we summarize the genes that are involved in the biosynthesis of antioxidant metabolites in different citrus species. We speculate that the genome-engineering technologies should be used to confirm the functions of candidate genes that are responsible for the accumulation of antioxidant metabolites, which will serve as an alternative tool to breed citrus cultivars with increased antioxidant metabolites.     

Antioxidant capacity and phenolic composition of leaves from 10 Bene (Pistacia atlantica subsp. kurdica) genotypes

Leaves of 10 Bene genotypes were collected from six provinces (West Azerbaijan, Kurdistan, Kermanshah, Ilam, Hamedan and Lorestan) in Iran. This study was carried out to better characterise the total phenolic and flavonoid contents, antioxidant capacity and phenolic composition, as well as to evaluate the correlation between content of phenolic compounds and antioxidant activity in 10 genotypes of Bene. The antioxidant activity of leaf extracts was measured using different assays: ferric reducing antioxidant power, nitric oxide radical scavenging and 2,2-diphenyl-1-picrylhydrazyl. The results indicated that the antioxidant capacity can be related to total phenolic and flavonoid content, so that among all the genotypes studied here, the highest and the lowest phenolic content and antioxidant activity were observed in B2 and B10 genotypes, respectively. Analysing the phenolic composition using high performance liquid chromatography, caffeic acid, vanillic acid, ferulic acid and sinapic acid were found in all investigated genotypes.     

A study on chemical composition of spices irradiated by electron beam

Quantitative changes in common organic acids and inorganic acids from spices irradiated by electron beam were studied by Dionex-4000i ion chromograph. The results showed that the acids content of either chilli or the five-spice powder⁽³⁾ irradiated with a dose of 9.94 kGy did not undergo significant changes in comparison with the control samples. The flavour composition in the five-spice powder irradiated by electron beam was also determined by Finnigan MAT-8230B gas chromatograph-mass spectrometer, and compared to the results by heating treatment (120°C, 30min). The comparison indicated that the effect of electron beam treatment on flavour composition was less than that of heating.     

Evaluation of the antimicrobial and antioxidant activities of Origanum dictamnus extracts before and after encapsulation in liposomes

The antioxidant and antimicrobial activity of methanol or dichloromethane extracts of O. dictamnus, produced from wild and organic cultivated specimens, were determined. The Rancimat and malondialdehyde (MDA) by HPLC methods were used to measure the antioxidant action, in comparison with that of the common commercial antioxidants butylated hydroxytoluene (BHT) and alpha-tocopherol. The extracts that presented high antioxidant activity were encapsulated in liposomes and their antioxidant action was again estimated using differential scanning calorimetry (DSC). Thermaloxidative decomposition of the samples (pure liposomes and encapsulated extracts) and the modification of the main transition temperature for the lipid mixture and the splitting of the calorimetric peak in the presence of the antioxidants were also studied by the DSC method. All extracts showed antioxidant and antimicrobial activities. Their action proved superior to alpha-tocopherol. The methanol extract of organic cultivated O. dictamnus (240 ppm) showed higher activity than butylated hydroxytoluene. After encapsulation in liposomes the antioxidant as well as antimicrobial activities proved to be higher than those of the same extracts in pure form.     

In vivo antioxidant activity of Pinus koraiensis nut oil obtained by optimised supercritical carbon dioxide extraction

In this study, an orthogonal array design OA? (3?) was employed to optimise the conditions of supercritical carbon dioxide (SC-CO?) extraction of Pinus koraiensis nut oil. The effects of pressure, temperature and extraction time on the oil yield were investigated. Next, the fatty acid composition of the oil was examined by gas chromatography-mass spectrometry (GC-MS). The in vivo antioxidant activity of the oil was determined by estimating the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), total antioxidant capacity (T-AOC) and the content of malondialdehyde (MDA) in rats fed with a high-fat diet. The results showed that extraction pressure and time were the main variables that influenced the oil yields. The optimal conditions with which to obtain highest yield of oil were determined to be 5760.83?psi, 50°C and 3.0?h (extraction yield was 458.5?g?kg?1); nine compounds, constituting about 99.98% of the total oil, were identified. The most abundant polyunsaturated fatty acids identified in the oil, linoleic acid and α-linolenic acid, constituted 41.79% and 15.62% of the oil, respectively. Moreover, the results on their antioxidant activities showed that the oil could improve the activities of SOD, GSH-Px and T-AOC, and reduce the content of MDA significantly, in the serum. These results indicate that P. koraiensis nut oil obtained by SC-CO? extraction had excellent antioxidant activities.     

在线热辅助甲基化-气相色谱法分析棉籽仁中的脂肪酸组成

建立了分析棉籽仁中脂肪酸组成的在线热辅助甲基化-气相色谱法。将0.3 mg棉籽仁样品与2 μ L三甲基氢氧化硫（0.2 mol/L）加入裂解器,在350℃下进行甲基化反应,通过气相色谱仪进行分离分析,共检测到8种脂肪酸甲酯成分,分别为亚油酸（C18：2）、油酸（C18：1）、棕榈酸（C16：0）、硬脂酸（C18：0）、肉豆蔻酸（C14：0）、棕榈油酸（C16：1）、花生酸（C20：0）和二十二酸（C22：0）,不饱和脂肪酸的相对含量为66.30%~72.54%,其中亚油酸的相对含量为43.20%~53.61%,相对峰面积的相对标准偏差（RSD）小于10%（n=5）。通过分析5组棉籽仁样品与3种食用油中的脂肪酸组成,结果表明不同产地的棉籽仁中的脂肪酸组成差异不明显,且棉籽仁中的脂肪酸组成与玉米油最为接近,相似度为0.960~0.992。该方法简单、快速、准确,适合分析棉籽仁中的脂肪酸组成。     

Extraction technology,component analysis,and in vitro antioxidant and antibacterial activities of total flavonoids and fatty acids from Tribulus terrestris L. fruits

The current study focused on the extraction technology, components analysis, in vitro antioxidant and antibacterial activities of total flavonoids and fatty acids from Tribulus terrestris L. fruits. The extraction process of total flavonoids and fatty acids was optimized by the response surface method, and the compositions were identified from the two extracts by HPLC–DAD–ESI–MS^? and GC–MS, respectively. In addition, the antioxidant and antibacterial activities were evaluated by assay of ABTS, DPPH radical scavenging activity, ferric reducing antioxidant power and minimal inhibitory concentration. The yields of total flavonoids and fatty acids were 0.46 and 9.76% under the optimized conditions. Moreover, nine and eight compositions were identified from the two extracts based on the related references, respectively. In addition, total flavonoids and fatty acids extracts both exhibited certain antioxidant and antibacterial activities. The present findings suggest that total flavonoids extracted from T. terrestris L. fruits comprised a more interesting candidate than fatty acids for the research and development of natural and healthy antioxidants and antibacterial agents for the pharmaceutical and food industries.     

Chemical composition, antioxidant properties and anti-cholinesterase activity of Cordia gilletii (Boraginaceae) leaves essential oil

This study aimed to investigate for the first time the chemical composition, the antioxidant properties and the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activity of the essential oil from the leaves of Cordia gilletii De Wild (Boraginaceae). The essential oil, characterized by 23 constituents (90.1% of the total oil), was constituted by terpene derivatives (25.6%) and non-terpene derivatives (64.5%), among which aldehydes, fatty acids and alkanes were present with the percentage of 16.5%, 18.8% and 23.1%, respectively. The antioxidant activity of C. gilletii essential oil was screened by two in vitro tests: DPPH and beta-carotene bleaching test. The essential oil revealed antioxidant activity with an IC50 value of 75.0 and 129.9 microg/mL on DPPH radical and beta-carotene decoloration tests, respectively. Moreover, C. gilletii inhibited AChE enzyme with an IC50 value of 105.6 microg/mL.     

Antioxidant activities and antioxidative components in the surf clam, Mactra veneriformis

Aqueous (ET1) and alcoholic (ET2) extracts from Mactra veneriformis were studied for their antioxidant potentials using various in?vitro assays. The ET2 was fractioned into four parts according to the polarity of the extractive medium, viz. ET2-p (petroleum ether), ET2-e (ethyl acetate), ET2-n (n-butanol) and ET2-w (water). Among the four fractions, ET2-w showed the strongest reducing power, and highest 2,2 diphenyl-1-picrylhydrazyl (DPPH) scavenging and metal chelating activities, while the ET2-p possessed higher hydroxyl radical scavenging activities. It was found that ET2-w had large amounts of free amino acids and oligosaccharides, while ET2-p contained a large amount of unsaturated fatty acids. We conclude that amino acids, oligosaccharides and unsaturated fatty acids all contribute to the antioxidant activity of M. veneriformis. In order to elucidate the above, antioxidative components involved in the antioxidant activities were also detected. It was found that amino acids and carbohydrates were the major components of ET2-w. The amino acids were Tau (0.26%), Tyr (0.38%), Met (0.31%), Cys (0.38%), Arg (1.79%) and so on, while carbohydrates were oligosaccharides that were composed of disaccharides and trisaccharides. The unsaturated fatty acids were the major components of ET2-p, which contained a high amount of docosahexaenoic acid (9.03%) and eicosapentaenoic acid (18.49%).