Ethanolics extracts of Moringa

The use of natural antioxidants has been widely promoted in the food industry, because it is economically viable and very attractive with consumers. In this study, we determined the extractable total phenolic content (FET) of crude ethanol extracts of the leaves (EL), flowers, and seed pods of Moringa oleifera Lam. We also evaluated the antioxidant effect of the extracts on oxidative stability of soybean oil, through the accelerated PDSC and Rancimat^® techniques using the synthetic antioxidants butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) as positive control. The values of FET in the extracts ranged from 41.75 ± 3.35 to 53.69 ± 1.00 mg GAE g^?1, and EL extract exhibited best result. The results of oxidative stability in both techniques showed that the EL extract provided greater protection to the oil, indicating a correlation between the amount of FET and the protective effect. Comparison made between the synthetic antioxidants and extracts revealed that in the Rancimat technique, extracts were less effective than the synthetic antioxidants TBHQ and BHT, however, in the PDSC technique the EL extract was more effective than BHT, proving to be a good alternative for applications in the soybean oil, replacing this synthetic antioxidant.     

By-products from fruit processing

The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were evaluated by pressurized differential scanning calorimetry (P-DSC) and Rancimat methods. Among the extracts, that obtained from CB showed the highest content of total extractible phenolic. Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil.     

Rosemary (Rosmarinus officinalis L.) extract

The restriction to the use of synthetic antioxidants has fostered the research on natural antioxidants, taking into account that the prolonged usage of these substances can harm seriously the human being provoking degenerative diseases. In the present study, the antioxidant effect of the ethanolic rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of edible vegetable oils was investigated by means of the pressurized differential scanning calorimetry (PDSC) and oven test techniques. The rosemary extract, at the concentration of 2,000 mg kg^?1, as well as the synthetic antioxidant tert-butylhydroquinone (TBHQ) at the concentrations of 100 and 200 mg kg^?1 were added to samples of sunflower oil, corn oil, and soybean oil. The fatty acid profiles of the vegetable oils were determined by gas chromatography–mass spectrometry confirming the elevated contents of unsaturated fatty acids. The thermogravimetric analysis showed that the rosemary extract is stable at the frying temperature of the oils. The results of the oxidative stability demonstrated that the extract of Rosmarinus officinalis displayed a more effective protective action in the PDSC technique, when compared with the synthetic antioxidant TBHQ, indicating that it is a promising source of natural antioxidants for edible vegetable oils.     

Ethanolic extracts of Moringa oleifera Lam.

This paper reports the evaluation of the antioxidant potential of the ethanolic extracts of the leaves (EL), flowers (EF), seed pods (EP) and seeds (ES) from Moringa oleifera Lam. The antioxidant potential was assessed, upon the addition of the extracts to fish oil, by means of the total extractable phenol content (TEP), the DPPH^· free radical scavenging efficiency and using pressurized differential scanning calorimetry (P-DSC). The results of TEP and DPPH^· showed that the ES extract does not present a potential to be used as an antioxidant additive, and it was thus discarded from the remaining analyses. Thus, the following treatments were prepared: pure fish oil, fish oil with BHT (100 mg kg^?1), fish oil with TBHQ (100 mg kg^?1) and fish oil with EL, EF and EP—all at the concentration of 100 mg kg^?1, in relation to the total extractable phenolics contained in each one of the extracts. The leaf and flower extracts displayed a protecting effect, with an increase in about 20 and 11 % of the OIT values, respectively. However, such protection was smaller than that conferred by the synthetic antioxidants utilized. As for the thermal analysis results, it was noticed that EL presented the highest thermal stability among the extracts.     

Evaluation of antioxidants on the thermo-oxidative stability of soybean biodiesel

This work shows the evaluation of three antioxidants (2,6-di-t-butyl-4-methylphenol (BHT)—synthetic antioxidant, hydrogenated cardanol (HC), and alkyl hydrogenated cardanol (AHC)—both derived from cashew nut shell liquid) on the thermo-oxidative stability of the soybean biodiesel. The antioxidants were added at concentrations of 200, 300, and 400 ppm, and the oxidative stability of the biofuel with and without antioxidants were investigated by thermogravimetric analysis (TG-DTG and IPDT) and Metrohm 743 Rancimat per the EN 14112 method. The results showed that all antioxidants contributed for the thermo-oxidative stability of the soybean biodiesel as follows: soybean biodiesel < soybean biodiesel + BHT < soybean biodiesel + HC < soybean biodiesel + AHC. In the Rancimat method, the results showed that the antioxidants influenced the biodiesel stability with an increase of at least 71 %.     

Evaluating antioxidants efficiency during storage of ethylic and methylic biodiesel by low pressurized DSC and Rancimat methods

Efficiencies of four commercial antioxidants used during the storage of two biodiesel, BS-ethyl and BS-methyl, respectively obtained from soybean oil by ethylic and methylic routes, were evaluated by measuring their oxidative stability using a low pressurized DSC (low P-DSC) method developed by the authors and by Rancimat method, which is specified by the American ASTM D6751 and European EN 14214 standard methods. The operating temperature of the low P-DSC method was the same as that used in the Rancimat procedure (110 °C). The antioxidants, used in 500 mg kg^?1 content, have the following active components: phenol, biphenol, phenol + amine mixture, and a hydroquinone + organic acid mixture. Samples of each biodiesel–antioxidant mixture were evaluated simultaneously by the two methods, right after their preparation and 30, 60, 90, and 120 days of storage at 23 ± 1 °C. A non-dimensional oxidative induction time parameter, defined as the ratio between the oxidation induction time (OIT) or induction time (IT) values at a storage time t and at t = 0, was used to evaluate the antioxidant activity. For the same mixture, changes of this non-dimensional parameter calculated from OIT or IT show a similar trend with storage time, indicating that it can be determined either from low P-DSC or Rancimat method data. As the efficiency of the studied antioxidants depends on their composition, their interaction with each biodiesel, and on the storage time, this parameter can be used to indicate the best storage time for each antioxidant–biodiesel mixture.     

Evaluation of antioxidant activities of the edible and medicinal Acacia albida organs related to phenolic compounds

This study compared phenolic contents and antioxidant activity in different organs of Acacia albida (leaves and bark) and focuses on identification of phenolic compounds of leaves by HPLC-DAD. The analysed organs exhibited differences in total polyphenol contents (100 and 59.5 mg GAE g^? 1 DW). Phenolic contents of leaves were two times higher than those in bark. Ethanolic extracts exhibited good antioxidant activities with IC₅₀ = 26 μg mL^? 1 for DPPH and EC₅₀ = 50 μg mL^? 1 for FRAP. Identification by HPLC-DAD revealed the presence of nine phenolic compounds known for their high antioxidant activity. The results suggested that this species can be used as source of natural antioxidants.     

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min^?1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.     

Antioxidant activities and bioactive compounds of five Jalopeno peppers (Capsicum annuum) cultivars

The present study was designed to evaluate the contents of different antioxidants compounds and their antioxidant activities in Jalopeno peppers (Capsicum annuum) cultivars (El Dorido, Grande, Tula, Sayula and El Rey) extracts. Free radical scavenging activity of Grande was recorded as high as 87% followed by El Dorido (83%). Results of reducing power (Fe³⁺ to Fe²⁺) showed that Grande (0.85%) and El Dorido (0.81%) fruit extract absorbance value were close to synthetic antioxidant BHT (0. 97%) obtained at100 μg/mL. The results showed that total phenolic content of El Dorido and Grande were significantly higher compared to other Jalapeno pepper. Results indicated strong and positive correlation between antioxidant activity and carotenoids content (r = 0.75), vitamin C (r = 0.78) and total capsaicinoids (r = 0.84), respectively. The results of the antioxidant activity assays showed that the El Dorido and Grande had strongest antioxidant activity compared to other peppers cultivars in this study.     

Identification and in vitro antioxidant activities of phenolic compounds isolated from Cynoglossum cheirifolium L.

In an extensive search for bioactive compounds from plant sources, the quantitative and qualitative characterisation of the compounds present in Cynoglossum cheirifolium extracts was studied. Total phenolic and flavonoid contents were determined by spectrophotometric techniques. In vitro antioxidant and radical scavenging profiling was determined through DPPH^? scavenging activity and Ferric reducing antioxidant power (FRAP). Our study showed that leaves produce more phenolic compounds, followed by flowering aerial part. The butanolic fraction obtained from leaves extract exhibited the highest total phenolics (78.65 ± 3.58 mg GAE/g DW) and flavonoids (22.15 ± 4.66 mg CE/g DW). In contrast, this fraction displayed the highest DPPH^? scavenging ability with IC₅₀ values of 0.06 ± 0.003 mg/mL. The RP-HPLC-PDA analysis of phenolic compounds from leaves of C. cheirifolium lets to identify: rosmarinic acid, ferulic acid, caffeic acid, p-coumaric acid, syringic acid, sinapic acid and rutin. The obtained results indicate that this plant represent a valuable source of natural antioxidants.     

Antioxidant activity of hydro distillation water residues from Rosmarinus officinalis L. leaves determined by DPPH assays

Rosemary (Rosmarinus officinalis L.) is a perennial herb with an intensive aromatic flavor. Its most important chemical constituents are essential oils (e.g., 1,8-cineole and camphor) and antioxidants (e.g., carnosic acid and rosmarinic acid). The common methods to extract the essential oil of rosemary are steam or hydro distillation. The aim of this work is to investigate the residual antioxidants after hydro distillation, especially rosmarinic acid and carnosic acid. For this purpose, the hydro distillation water residues were analyzed by HPLC-UV. Moreover, the influence of the extraction duration on the concentration of the antioxidants was investigated. Also, the residual amount of these compounds in the leaves was examined. The total antioxidant activity of the extracts and of the pure compounds was determined by DPPH assays. It is shown that after 2.5 h of hydro distillation the amount of rosmarinic acid and the antioxidant activity in the water residue reaches a maximum value. In addition, the yield and the quality of the essential oil were investigated to draw a comparison between steam and hydro distillations of Moroccan rosemary leaves.     

Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material

The antioxidant activity of rosemary (Rosmarinus officinalis) extract from different raw materials has been studied. Extracts were prepared from wild or drip-irrigated plants, as well as from the by-product resulting from the distillation of the aromatic essential oil. The radical scavenging activity of rosemary extracts was compared with that of antioxidants widely used in food, such as BHT and delta-tocopherol, using an optimization of the method based on the reduction of the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results pointed the excellent antioxidant activity of the crude fresh rosemary extracts, which was almost identical to that of pure delta-tocopherol, and higher than that of BHT; extracts prepared from distilled rosemary showed the lowest activity, although they are also of interest due to the low cost of the raw material. High performance liquid chromatography (HPLC) combined with diode array (DAD) and electrospray (ESI)-ion trap-MS detection was used to separate and identify the compounds present in the rosemary extracts. Rosmarinic acid, carnosic acid and seven of their terpene-type metabolites, and seven flavones were identified. The drying and/or distillation treatments used with the plant material strongly affected the content of the two compounds of higher antioxidant activity: rosmarinic acid and carnosic acid.     

Comparative study on the antioxidant activities of extracts of Coreopsis tinctoria flowering tops from Kunlun Mountains,Xinjiang, north-western China

Coreopsis tinctoria flowering tops (CTFs) from the Kunlun Mountains in Xinjing (north-western China) have been used for tea production for about a century. This study aims to assess the antioxidant activities and total phenolic, flavonoid and proanthocyanidin contents of various solvent extracts of CTF. CTF was extracted using n-hexane, chloroform, ethyl acetate, n-butanol, 75% aqueous ethanol (AEE) and water. The antioxidant activities of the CTF extracts were investigated through DPPH, ABTS, ^*OH, ^*O₂^? , total antioxidant capacity and reducing power assays. The results showed that n-butanol extract showed the highest contents of total phenols and flavonoids, with DPPH, ABTS and ^*OH radical-scavenging activities with IC₅₀ values of 134, 90.72 and 13.8 μg mL^? 1, respectively. The AEE demonstrated the strongest DPPH and ABTS radical-scavenging activities, with IC₅₀ values of 103 and 75.16 μg mL^? 1, respectively. Given its high antioxidant effect, CTF is a good source of natural antioxidants or functional food materials.     

A complete evaluation of thermal and oxidative stability of chia oil

Chia (Salvia hispanica L.) seed oil is the richest natural source of α-linolenic acid, an n ? 3 polyunsaturated fatty acid (ω-3 PUFA), contributing to its use as functional and nutraceutical food in large part of Latin America. However, a food with such fatty acid composition could be highly susceptible to lipid oxidation. Thus, the present study was conducted to determine the thermal and oxidative stability of chia oil by various methods. Rancimat method was used to evaluate the effect of synthetic and natural antioxidants in the oxidative stability. Pressurized differential scanning calorimetry (PDSC), Schaal test and ¹H NMR spectroscopy were used to assess the thermal stability. The effect of frying temperature and/or heating time on fatty acid composition was assessed by ¹H NMR. The results show that tert-butylhydroquinone (TBHQ) and a mixture of TBHQ and rosemary extract were effective in increasing the oxidative stability of chia oil. Concerning the storage conditions, PDSC, Schaal test and ¹H NMR data showed that chia oil is stable at 60 °C; hence, there is no need for special storage conditions. PDSC and ¹H NMR results indicate that chia oil cannot be used in cooking and frying, because at high temperatures severe degradation of the unsaturated groups and loss of the nutritional properties of the oil occur.     

A Comparative Study of Anti-Candida Activity and Phenolic Contents of the Calluses from Lythrum salicaria L. in Different Treatments

In the study, anti-Candida activity and phenol contents of Lythrum salicaria L. calli and wild species have been evaluated. The seeds of L. salicaria (Lythraceae), collected from Lahidjan City in the north of Iran, were cultured in Murashige and Skoog medium (MSM) with a supplement, gibberellin, to germinate. Callus inductions were performed from segments of seedling on MSM containing different concentrations of plant growth regulators, 2,4-dichlorophenoxyacetic acid (2,4-D) and 6-benzylaminopurine (BAP). The activity of calluses extracts, wild plant, gallic acid, and 3,3′,4′-tri-O-methylellagic acid-4-O-β-d-glucopyranoside (TMEG) as the main phenolic compounds against Candida albicans was assessed using cup plate diffusion method. The total phenols contents of calli and wild plant extracts were analyzed using Folin–Ciocalteu reagent. The callus formation in MSM supplemented with various concentrations of 2,4-D and BAP were 0–100 %. Anti-Candida activity of callus extract which obtained from MSM supplemented with 2,4-D and BAP (1 mg?dm^?3) was similar to the wild plant extract. Minimum inhibitory concentration values of gallic acid and TMEG were obtained as 0.312 and 2.5 mg?cm^?3, respectively. Gallic acid equivalent values in all treatments were from 0 to 288 μg GAE mg^?1. Phenolic contents of plant aerial parts (331?±?3.7 μg GAE mg^?1) and the callus, which developed in MSM including 1 mg?dm^?3 of both 2,4-D and BAP, showed the same phenolic value and exhibited anti-Candida extract activity.     

Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC

The addition of natural antioxidants to the bakery products containing fats can extend their shelf life, and it may be more attractive to consumers. In this research, the antioxidant effect of spice extracts and synthetic antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC). The results revealed that addition of spice extracts to the cookies in comparison to cookies without additives reduced the oxidation as evidenced by higher the onset oxidation temperature (t _ON) of antioxidant-treated samples. Using the Ozawa–Flynn–Wall method, the activation energies (E _a/kJ mol^?1) and pre-exponential factors (Z/min^?1) and then induction times (τ/min) were calculated and also used for evaluation of antioxidants efficiency. After baking, cookies were also subjected to sensory studies and to instrumental measurements of colour changes. Among the samples studied, cookies with 0.02 % of rosemary or 0.2 % thyme extracts showed good sensorial acceptability. Cookies fortified with spice extracts also characterised greater lightness compared to the control sample.     

Essential oil composition,antioxidant activity and phenolic content of endemic Teucrium alyssifolium Staph. (Lamiaceae)

The present study was designed to examine the chemical composition of the essential oil, in vitro antioxidant activity and total phenolic and flavonoid content of extracts from plant parts (leaf, flower and stem) of Teucrium alyssifolium. The principle components of the essential oil were trans-β-caryophyllene (16.87%), ar-curcumene (11.43%) and bisabolene (11.06%), representing 39.36% of the oil. The total phenolic contents ranged between 13.99 and 41.54 mg of GAE/g of extract. The concentrations of flavonoids varied from 16.82 to 49.52 mg of Ru/g of extract. Antioxidant activity was determined in vitro using DPPH reagent and expressed as concentration of each extract required to inhibit radical by 50% (IC₅₀) values that ranged from 13.52 to 132.55 μg/ml. Our results have indicated that water extract of T. alyssifolium (part leaf) with a total content of polyphenols (41.54 mg of GAE/g) and an IC₅₀ of 13.52 μg/ml is more antioxidant.     

Boiling Technique-Based Food Processing Effects on the Bioactive and Antimicrobial Properties of Basil and Rosemary

Rosemary (Rosmarinus officinalis) and basil (Ocimum sanctum Linn) are mostly used as herbal teas, made by steeping whole or ground herbs in boiling water. Hence, it is important to know the effect of boiling time on the bioactivity of these herbs. The effect of different boiling times (5, 10, and 15 min) on the antioxidant and antimicrobial properties, and some selected phenolic compounds of these herbs was examined in this study. Experimental results revealed that basil displayed the highest total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity when it was boiled for 5 min, and the lowest TPC was obtained when it was boiled for 15 min. On the other hand, rosemary had the highest TPC, TFC, and antioxidant potential after being boiled for 15 min, while it had the lowest after being boiled for 5 min. There was no growth inhibition of rosemary extracts against gram-negative bacteria, whereas higher growth inhibition was observed against gram-positive bacteria. The MIC and MBC of rosemary ethanolic extract against Listeria monocytogenes were 5 and 5 mg/mL and against B. subtilis were 10 and 10 mg/mL, respectively. While MIC and MBC of methanolic extract against L. monocytogenes were 5 and 5 mg/mL and against Bacillus subtilis were and 5 and 5 mg/mL, respectively. Salicylic acid was the most abundant (324.7 mg/100 g dry weight (dw)) phenolic compound in the rosemary sample boiled for 5 min, and acetyl salicylic acid was the most abundant (122.61 mg/10 g dw) phenolic compound in the basil sample boiled for 15 min.     

Phytochemical profiles and antioxidant capacity of the crude extracts,aqueous- and saponin-enriched butanol fractions of <Emphasis Type="Italic">Helicteres hirsuta</Emphasis> Lour. leaves and stems

This study aimed to compare phytochemical profiles and antioxidant capacity of various extracts including crude extracts, aqueous- and saponin-enriched butanol fractions prepared from the stems and leaves of Helicteres hirsuta Lour. The results revealed that all the three powdered extracts from the leaves and the stems possessed high levels of phenolics (177.07–241.03 mg GAE g^?1), flavonoids (158.03–280.06 mg CE g^?1) and saponins (165.77–1035.33 mg ESE g^?1) and exhibited strong antioxidant capacity. HPLC analysis identified nine major compounds in the leaf powder crude extract; however, the leaf aqueous fraction had three extra compounds; whereas, the saponin-enriched butanol leaf fraction had seven extra compounds. For the stems, twelve main compounds were evident in either the powdered crude extract or the aqueous fraction, and five new compounds were revealed in the saponin-enriched butanol fraction. The findings revealed that the powdered aqueous fractions and saponin-enriched butanol fractions are potential sources of biologically active compounds for further investigation and industrial utilisation.     

Screening of bioconstituents and in vitro cytotoxicity of Clematis gouriana leaves

Clematis gouriana (Ranunculaceae), a perennial herb, is used by the local inhabitants of the western Himalayan region for its medicinal properties. Major bioconstituents of C. gouriana leaves using different solvent extracts were obtained and analysed. The results revealed promising contents of phenolics (from 18.19 ± 0.10 to 22.17 ± 0.10 mg g^? 1) as gallic acid and flavonoids (from 2.83 ± 0.01 to 6.52 ± 0.08 mg g^? 1) as quercetin equivalent in different extracts. Aqueous acetone extract showed higher antioxidant activity with IC₅₀ value of 129.11 and 25.35 μg mL^? 1 against DPPH and ABTS free radicals, respectively. Antioxidant yield ranged from 16.87 ± 0.27 to 24.48 ± 0.13 mg g^? 1 of Trolox equivalent in different extracts as measured by the FRAP assay. Furthermore, ethylacetate extract exhibited strong in vitro cytotoxicity against Chinese hamster ovary and glioma cell lines. Proximate composition (proteins, fats, ash and minerals) of C. gouriana leaves was also assessed. Results demonstrated the potential of C. gouriana bioconstituents as nutraceuticals.