Phenolic and flavonoid content, and antioxidant activity of honey from Kosovo
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In this study, the phenolic and flavonoid content, as well as antioxidant activity of one-hundred honey samples of different botanic origin were analyzed. Eighty-six of these samples are originated from different regions in Kosovo, while the rest fourteen are imported samples that can be found in the Kosovo market. To determine the content of phenolics, flavonoids, and antioxidant activity (2,2-diphenyl-l-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)), spectrophotometric methods were used. Total phenolic content ranged from 25.76 ± 10.16 to 84.17 ± 30.14 mg GAE/100 g honey, total flavonoid content ranged from 1.11 ± 0.62 to 7.51 ± 3.75 mg CE/100 g honey, FRAP activity varies from 3.65 ± 1.96 to 22.39 ± 12.86 mg TE/100 g honey, while DPPH activity varies from 0.73 ± 0.34 to 2.61 ± 0.93 mg TE/100 g and 22.23 ± 7.82 to 66.92 ± 23.18%, respectively. Due to the correlation matrix, total phenolic content shows positive correlation in all honey samples (mean value of all samples, FRAP: 0.829 and DPPH: 0.804); and total flavonoid content shows also positive correlation within all samples (FRAP: 0.834 and DPPH: 0.813).Keywords:
Positive correlation
A search of naturally occurring antioxidant compounds from plant sources might provide leads for the development of novel drugs, which may reduce the risk of chronic diseases caused by free radicals. An antioxidant activity and total phenolic content of the water and alcohol extracts of 10 herbs from local pharmacy were studied. The highest phenolic content of the water and alcohol extracts of BSR was found with 36.70 and 91.17 mg PE /g. The flavonoid compounds were found to have the highest content of BSR with 15.58 mg RE for WE. In vitro, the radical-binding activity with DPPH (1,1-dip-henyl-2-picrylhydrazyl radical) and total antioxidant power (Ferric reducing/antioxidant power, FRAP) of ten herbs extracts were determined. At 1.0 mg/ml concentration of herbs, CI and BSR exhibited the good reducing capacity of 0.762 and 0.650. The high correlation values between total phenolic content (TPC) and scavenging efficiency (SE) suggest that the major antioxidant compounds in studied ten herbs might be phenolic compounds.
Key words: DPPH radical, antioxidant activity, ferric reducing/antioxidant power (FRAP), Chinese herbs.
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Kinnow mandarin is a major citrus fruit crop in India. This study was designed to evaluate Total Phenol content (TPC), Total Flavonoid content (TFC) and antioxidant activity of vegetative and fruit associated leaves extracts of Kinnow at three different times of the year. The results revealed variation in all three parameters chosen: total phenol, flavonoid content as well as antioxidant capacity between vegetative and fruit associated leaves and during different time periods of the study.The TPC and TFC were highest for fruit associated leaf phase II (9.49 ± 0.075 GAE /g dw and 7.74 ± 0.125 QE mg /g dw respectively) whereas antioxidant activity 31.49 ± 0.025 mg AA/g dw was highest for fruit associated leaves phase I extracts. The TPC,TFC and DPPH free radical scavenging activity among the leaf extracts of Kinnow indicated that some non- phenolic components also contributed to the total antioxidant activity in Kinnow leaves extracts examined in the present investigation. To the best of our information, this is the first experiment presenting comprehensive data on TPC, TFC and antioxidant activity for Kinnow leaf extracts. The study further envisaged that the Kinnow leaves may be important sources of antioxidant for food and pharmaceutical industries.
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The present study was aimed to evaluate the total phenolic contents (TPC), total flavonoid contents (TFC) and the antioxidant efficacy of methanolic extracts of different plant parts (leaves, stems, roots, flowers and fruits) of Argemone mexicana. The results showed significant variation in the total phenolic and flavonoid content and antioxidant potential among the different plant parts. The highest total phenolic (23.5mg GAE/gdw) and flavonoidal content (34.5mg QE/gdw) was recorded in flowers. Antioxidant evaluation of A.mexicana was carried out using 1, 1-diphenyl-2picrylhydrazyl radical (DPPH) free radical scavenging assay and exhibited considerable antioxidant potential and showed good correlation with the total phenolic and total flavonoidal content. The highest radical scavenging effect was observed in flowers of A. mexicana with IC50 = 23.75µg/ml. The results of the study showed that A.mexicana possess significant antioxidant activity. Owning to these results, the plant has the potential to be used as a medicine against the diseases caused by free radicals.
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The changes in total phenol and flavonoid content, as well as antioxidant activity was monitored in acacia honey supplemented with prunes in 20, 30 and 40% mass concentrations. The total phenolic content increased by 2.5 times (from 16.18 to 41.64 mg GAE/100 g) with increasing concentration of prunes in honey, while the increase in flavonoid content was even higher, approximately 11.5-fold (from 2.65 to 30.86 mg RE/100 g). The addition of prunes also improved the antioxidant activity of acacia honey. The honey samples with highest content of prunes, 40%, exhibited the best antioxidant activity measured by hydroxyl radical sacvenging assay (EC50 ?OH=4.56 mg/ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay (EC50 DPPH=16.48 mg/ml), and reducing power (EC50 RP=81.17 mg/ml). Judging from the high correlation coefficients, ranging from 0.771 to 0.947 for total phenolics, and from 0.862 to 0.993 for total flavonoids, it is obvious that these compounds were associated with the antioxidant mechanisms. On the other hand, sensorial properties of supplemented honeys were lower than that of pure acacia honey, where flavor of supplemented honey was the least affected. Our results indicate that the supplementation of honey with prunes improves antioxidant activity of honey by enriching the phenolic composition, with slight modifications in sensorial characteristics.
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The contents of total phenol and total flavonoid of 7 litchi pericarp cultivars were determined. Their antioxidant activities were also evaluated by 1,1-diphenyl-2-pireyhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP). Correlations between total flavonoid and DPPH scavenging capacity as well as FRAP were also analyzed. The results showed that litchi pericarp was rich in natural antioxidant compounds and the antioxidant abilities were different among different cultivars, and this was useful in the utilization of litchi processing waste.
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The present study deals with the comparison of total phenol, flavonoid and antioxidant activity of different plant parts (leaves, stem, root and flower) of Millingtonia hortensis Linn. methanolic extracts. The highest total phenolic content (63.56 mg GAE/gdw) was observed in stem and lowest phenolic content in flower (27.3 mg GAE/gdw). The highest total flavonoidal content (10.84 mg QE/gdw) was found in stem and lowest in root (0.364 mg QE/gdw). Antioxidant activity of Millingtonia hortensis Linn. was estimated using 1, 1-diphenyl-2picrylhydrazyl radical (DPPH). The highest radical scavenging activity was found in stem extracts with the IC50 value of 92.29 µg/ml and the lowest scavenging activity was observed in leaves extracts that was 277.82 µg/m. According to the results of present investigation the plant showed significant antioxidant activity to be used in medicinal preparation for the treatment of various diseases.
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Phytochemical screening, antioxidant and analgesic activities of Croton argyratus ethanolic extracts
Series of experiments were conducted to screen phytochemical constituents, antioxidant and analgesic activities of the ethanolic extracts of the plant Croton argyratus. The extracts obtained from leaves, stem and root of the plant were evaluated for their antioxidant activity by means of 2,2- Diphenyl -1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and total antioxidant capacity as well as total phenolic and flavonoid contents was studied. To determine analgesic property of the antioxidant rich extract, and formalin induced pain, hot plate and tail flick test were performed. The leaves extract showed the highest value of antioxidant activity based on DPPH radical scavenging activity, reducing power and total antioxidant capacity. The leaf extract also produced the highest total phenolic and total flavonoid content and have a significant activity in late phase of the formalin induced pain test at the dose of 200 mg/kg p.o. However, in the hot plate and tail flick tests, the extract did not show any significant analgesic effects. The results suggested the potential use of C. argyratus plant extracts as a natural source of antioxidant and may act peripherally to relieve pain.
Key words: DPPH, reducing power, total antioxidant capacity, total phenolic content, total flavonoid content, peripheral analgesic.
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Purpose: Enzyme as Celluclast 1.5L, which degrades cell wall materials of wheat germ, was applied to stabilized wheat germ to increase the antioxidant activity. Methods: Total phenolic compounds (TPC), total flavonoid contents (TFC) and α-tocopherol contents were measured from the enzyme-treated wheat germ and antioxidant activity was confirmed by the ABTS and DPPH radical scavenging capability. Results: TPC and TFC increased sharply at 6 h after enzyme treatment but did not change significantly from 12 to 24 h. After 30 h, TPC and TFC increased by 4.3 and 3.0 times, respectively, relative to the untreated sample. When the antioxidant activity was compared with ABTS and DPPH radical scavenging capacity, it decreased at the beginning of enzyme treatment, but increased after 30 h of enzyme treatment and 30 h of treatment with Celluclast 1.5L to improve antioxidant activity. Conclusion: From the above results, it is suggested that TPC and TFC should be increased by enzyme treatment of wheat germ, but antioxidant activity should be improved after 30 h-treatment.
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Chinese aloe leaf has been chosen to evaluate its antioxidant of radicals ·OH and ·DPPH by using their extracts from different kinds of solvents and determining whether there is a correlation between the active component and capabilities.Their antioxidant capabilities were evaluated quantitatively with IC50.The extract from ethyl acetate has a higher scavening rate on ·OH and DPPH radical,its IC50 is 4.41mg·mL-1 dw,5.73mg·mL-1 dw,respectively.Phenolic compounds and total flavonoid content from extracts were also been measured in this experiment;total antioxidant capacity has been studied through FRAP assay contrasting to standard antioxidants.A significant correlation was established between the total phenolic content and total flavonoid content,which imply phenolic compounds is main antioxidation in Chinese aloe leaf.
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In the honey industry, heat treatments are usually applied to maintain honey's quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health effects of honey. This study will determine the effect of heat treatment on Malaysian and Australian stingless bee honey (SBH) produced by the common bee species in both countries. Eighteen honey samples were subjected to heat at 45 °C, 55 °C and 65 °C for one hour and subsequently analysed for their total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and minimum inhibitory concentration (MIC). The results show that all samples had high TPC, TFC and antioxidant activities before the treatment. The heat treatments did not affect (p < 0.05) the TPC, TFC and antioxidant activities in most samples, but did inhibit the antibacterial activities consistently in most of the samples, regardless of the bee species and country of origin. This study also confirms a strong correlation between TPC and TFC with FRAP activities for the non-heated and heated honey samples (p < 0.05). Other heat-sensitive bioactive compounds in SBH should be measured to control the antibacterial properties present.
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