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Polyphenol classification including phenolic acids, coumarins, flavonoids and their subgroups, stilbenes, and lignans.
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Polyphenols are plant non-nutrient natural products, or the plant secondary metabolites, found in fruits, vegetables, and seeds that we consume daily. Their intakes from fruit, vegetables, seeds, and nuts are associated with lower risks of chronic and age-related degenerative diseases. Aging is a dynamic and complex biological process involving mul...
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... various main classes of natural polyphenols are shown in Figure 1. Phenolic acids (or phenolcarboxylic acids) are types of compound aromatic acids that contain an organic carboxylic acid function and a phenolic ring. ...
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... plant is widely recognized by the beauty of its flowers, and has been considered a spiritual symbol for Buddhists, Hindus and Egyptians since ancient times. The flowers are very large and showy and considered sacred by Hindus, whereas the whole plant is holy according to Buddhists (Figure 1). Because of the beauty of its flower, it is also the national flower of India and Vietnam. ...
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... total phenolic content (TPC) was determined both from water and ethanolic extracts from hips of selected Rosa species. Results are summarized in Figure 1. Water soluble TPC values for analyzed rosehips ranged from 150.8 mg to 299.2 mg GAE/100 g DW. ...
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... there were no remarkable differences between the two sampling sites in the case of the other three species. water ethanol Figure 1. Total polyphenol content of water and ethanolic extracts of R. canina (can), R. gallica (gall), R. rugosa (rug) and R. spinosissima (spin); means ± SD; 1 = location 1 (Gödöll˝ o), 2 = location 2 (Szeged). ...
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... ethanolic extraction method resulted in significantly higher TPC values for all investigated rose species compared to aqueous extraction. TPC in ethanolic extracts varied from 255.9 mg to 766.0 mg GAE/100 g DW (Figure 1). Differences among the four investigated species were significant. ...
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... methanolic extracts of the inedible stem-bark, edible fruits, seeds and leaf extracts displayed DPPH radical scavenging activities in a concentrations-dependent manner as shown in Figure 1. From these analyses IC 50 values for radical scavenging were calculated with results displayed in Table 1. ...
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... descending orders of potency of the extracts as radical scavengers as determined via IC 50 values (μg/mL) were: MPMSE > DTMFE > DEMSE > DMOMSE > TTMSE > TeCMSE > MIMSE > CLMSE > GAMLE > TrCMSE > ACMFE (Table 1). μ μ Figure 1. DPPH radical scavenging activity of plant extracts. ...
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... methanol was the best solvent for extracting some metabolites from two plants, with a yield that was superior to 100 mg/g. Figure 1 shows the amount of flavonoid and phenolic in all of the fractions from B. erecta and B. engleri. The phenolic content was decreased from 425.12 to 5.92 mgGAE/g, and the flavonoid amount was increased from 2.62 to 30.38 mgQE/g. ...
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... peaks were identified by the retention times and UV spectra of the standard compounds. The fingerprint chromatogram of HET extract is shown in Figure 1. HET was suspended in distilled water to prepare the stock solution at a concentration of 0.1 g/mL, and kept at −20 • C until use. ...
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... effect of the ethanol concentration was investigated for the MAE of saponins from both the full-fat and the defatted powders. The concentration of ethanol was varied (60%, 70%, 80%, 90% and 100%) but the solvent to powder ratio and the microwaving conditions were kept constant at 30 mL g −1 and 600 W for four cycles, respectively (1st experiment in Figure 1). After finishing the extractions, the suspensions were rapidly cooled to ≤20 • C in an ice water bath and filtered through a 0.45 μm membrane filter. ...
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... experiments ( Figure 1) were done using the full-fat powder and 100% ethanol as the extraction solvent to determine the effect of three individual parameters, (i) the ratio of solvent to powder (10,20,30,40,60,80 and 100 mL g −1 ) (Figure 1, 2nd Experiment), (ii) microwave radiation power (360, 480, 600, 720 and 840 W) and (iii) microwave irradiation time (1, 2, 3 and four cycles) (Figure 1, 3rd Experiment), on the recovery of saponins from the Gac seed kernel powder was investigated. When one parameter was examined, the other was maintained constant; for the 2nd experiment (Figure 1), the microwave conditions were 600 W with four cycles and for the 3rd experiment, the ratio of ethanol to powder was 30 mL g −1 . ...
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... experiments ( Figure 1) were done using the full-fat powder and 100% ethanol as the extraction solvent to determine the effect of three individual parameters, (i) the ratio of solvent to powder (10,20,30,40,60,80 and 100 mL g −1 ) (Figure 1, 2nd Experiment), (ii) microwave radiation power (360, 480, 600, 720 and 840 W) and (iii) microwave irradiation time (1, 2, 3 and four cycles) (Figure 1, 3rd Experiment), on the recovery of saponins from the Gac seed kernel powder was investigated. When one parameter was examined, the other was maintained constant; for the 2nd experiment (Figure 1), the microwave conditions were 600 W with four cycles and for the 3rd experiment, the ratio of ethanol to powder was 30 mL g −1 . ...
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... experiments ( Figure 1) were done using the full-fat powder and 100% ethanol as the extraction solvent to determine the effect of three individual parameters, (i) the ratio of solvent to powder (10,20,30,40,60,80 and 100 mL g −1 ) (Figure 1, 2nd Experiment), (ii) microwave radiation power (360, 480, 600, 720 and 840 W) and (iii) microwave irradiation time (1, 2, 3 and four cycles) (Figure 1, 3rd Experiment), on the recovery of saponins from the Gac seed kernel powder was investigated. When one parameter was examined, the other was maintained constant; for the 2nd experiment (Figure 1), the microwave conditions were 600 W with four cycles and for the 3rd experiment, the ratio of ethanol to powder was 30 mL g −1 . ...
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... experiments ( Figure 1) were done using the full-fat powder and 100% ethanol as the extraction solvent to determine the effect of three individual parameters, (i) the ratio of solvent to powder (10,20,30,40,60,80 and 100 mL g −1 ) (Figure 1, 2nd Experiment), (ii) microwave radiation power (360, 480, 600, 720 and 840 W) and (iii) microwave irradiation time (1, 2, 3 and four cycles) (Figure 1, 3rd Experiment), on the recovery of saponins from the Gac seed kernel powder was investigated. When one parameter was examined, the other was maintained constant; for the 2nd experiment (Figure 1), the microwave conditions were 600 W with four cycles and for the 3rd experiment, the ratio of ethanol to powder was 30 mL g −1 . After finishing the extractions, the suspensions were rapidly cooled to ≤20 • C in an ice water bath and filtered through a 0.45 μm membrane filter. ...
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... This is in accordance with the opinion of [21] that the higher the concentration of an antibacterial substance, the stronger the antibacterial activity will be. The antiradicalar activity was shown to be dependent on both the species and the extraction process, according to the investigators, avocado was shown to have the highest antioxidant activity [22]. The findings showed that secondary metabolites in P. americana leaves have antioxidant and antibacterial properties [23].The formation of an inhibition zone in the E. coli bacteria is due to the content of antibacterial substances in avocado leaf plants, namely alkaloids, saponins, tannins, and flavonoids that can inhibit or kill the E. coli bacteria alkaloids have an antibacterial function [24] [25]. ...
Avocado leaves ( P. americana ) are a part of plants that can be used as traditional medicines. Avocado leaves contain chemicals such as flavonoids, saponins, tannins and alkaloids which function as pathogenic antibacterial killer. This study aims to describe the antibacterial activity of various concentrations of avocado leaf extract ( P. americana ) on the growth of Escherichia coli . The extract concentrations were 25%, 50%, 75%, and 100%. This research employed experimental method with post-test group design. Antibacterial activity was measured by the diameter of the clear zone formed. The analysis results, using the Kruskal Walls test with an accuracy level of 0.05, conclude that there are significant differences in the antibacterial power of various concentrations of avocado leaf extract ( P. americana ) against E. coli bacteria. The most effective concentration to inhibit the growth of E. coli bacteria is at concentration 100% with an (inhibition zone) of 6.9 mm including moderate inhibition.
... Several studies indicate that adequate intake of fruits and vegetables prevent these chronic diseases caused by oxidative stress (Zhang & Tsao, 2016;Tabart et al., 2009). Numerous studies have shown that plant polyphenol have good effects on anti-mutagenesis, antiaging, anti-cancer, anti-inflammatory, anti-diabetes, weight loss and neuroprotection (Braicu et al., 2013;Hano, 2020;Williams & Spencer, 2012;Zaveri, 2006), and have certain therapeutic or preventive effects on some diseases that seriously harm human health, such as hypertension, heart disease, cancer and so on (Hertog et al.,1993;DuPont et al., 2002). These protective effects have been given credit for the antioxidant substances, such as polyphenolic compounds, carotenoids, vitamins C and E. Antioxidants have capability against scavenging reactive oxygen and nitrogen species and prevent oxidative damage to crucial biological macromolecules, such as DNA, lipids, and protein (Singh et al., 2018;Szeto et al., 2004). ...
Abstract The kinetic behavior of the antioxidant activity of aqueous/organic polyphenol extracts from navel orange peel was evaluated using DPPH and FRAP assays to assess their capacity to scavenge DPPH and ferric reducing antioxidant power. The stability of polyphenol extracts, including the influencing factors of temperature, pH, light, and the correlation of total phenolic content and antioxidant activity were also investigated. The kinetic reaction results showed that the antioxidant activity i.e. DPPH radical scavenging capacity and ferric reducing antioxidant power depended on concentration and reaction time. Its stability in aqueous phase and organic phase was influenced by temperature, pH and light in varying degrees. 50 °C was a key temperature point above which the total polyphenol content and antioxidant ability decreased remarkably. The phenolic compounds were not stable at pH 7, but showed a strongest DPPH radical scavenging capacity in both aqueous and organic phases. Acidic conditions seemed to be better for maintaining antioxidant ability of extracts from navel orange peel than alkaline conditions in aqueous and organic phases. Avoiding light kept the extracted phenolic compounds stable. There is a significant correlation between total phenolic content and antioxidant activity. These results provide some basic understanding of extracts from navel orange peel and promote the application of the extracted polyphenol from navel orange peel as antioxidants.
