2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid and caffeic-acid

The non-nutritional health benefits of sprouts are unconfirmed. Thus, nine sprout methanolic extracts were tested for phytoconstituents and antioxidant activity. The TPC, TCC, TFC, TAC, and TALC were measured. ABTS and DPPH radical scavenging and ferric-reducing antioxidant power assays were used to assess the antioxidant activity. HPLC detected gallic acid, vanillin, syringic acid, chlorogenic acid, caffeic acid, and rutin in the extracts. The sprout extracts contained six compounds, with caffeic acid being the most abundant. Gallic acid, syringic acid, chlorogenic acid, caffeic acid, vanillin, and rutin were highest in soybean, black sesame, mustard, sunflower, white radish, and black sesame sprouts, respectively. Sunflower sprouts had the highest level of TCC while soybean sprouts had the highest level of TFC, Taiwanese morning glory had the highest level of TPC, mustard sprouts had the highest level of TALC, and black sesame sprouts had the highest level of TAC. Taiwanese morning glories scavenged the most DPPH and ABTS radicals. Colored and white radish sprouts had similar ferric-reducing antioxidant power. Antioxidation mechanisms varied by compound. Our findings demonstrated that sprouts have biological effects, and their short time for mass production offers an alternative food source for health benefits, and that they are useful for future research development of natural products and dietary supplements.

Topics: Antioxidants; Cambodia; Chlorogenic Acid; Chromatography, High Pressure Liquid; Gallic Acid; Glycine max; Plant Extracts; Rutin; Talc

Polyphenols are complex compounds containing multiple phenolic hydroxyl groups. They are widely distributed in plants and have antioxidant activities. Whether the antioxidant activities of the cultivated varieties of Echinacea are similar to or better than those of the wild ones and the relationship between the accumulation of polyphenols and their antioxidant activities are still not clear.. Folin-Ciocalteu method, high performance liquid chromatography (HPLC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, ferric ion reducing antioxidant power (FRAP) assay, 2,2'-azino-bis(3-ethylbenzothiazoline-6)-sulfonic acid (ABTS) radical scavenging assay, and Fe. E. purpurea L. had the highest contents of total polyphenols, 5 caffeic acid derivatives and antioxidant activities, followed by E. purpurea 'White Swan' and E. purpurea 'Aloha', respectively. E. purpurea 'White Swan' had the strongest ability to remove the DPPH, ABTS•. E. purpurea L. was the most appropriate material for the development of medicinal plants. E. purpurea 'White Swan' could be used as a substitute for E. purpurea L. in terms of its antioxidant activity.

Topics: Adjuvants, Immunologic; Antioxidants; Biological Products; Echinacea; Polyphenols

The leaf and stem extracts of Boehmeria nivea (BN) collected from three different regions in Korea were screened for their antioxidant, neuroprotective, estrogenic, insulin secretion, and α-glucosidase inhibitory activity. We also examined whether BN extracts regulate cancer cell growth, inflammatory-related gene expression, and lipid accumulation in cellular system. Leaf extracts possessed greater antioxidant, anti-proliferative in cancer cells, neuroprotective, estrogenic activity, and inhibitory effect on pro-inflammatory gene expression than stem extracts. Leaf and stem extracts inhibited lipid accumulation in three T3-L1 adipocytes but did not affect glucose-stimulated insulin secretion in INS-1 cells. We isolated and identified the phytochemical constituents in the n-butanol and ethyl acetate fractions of BN leaves by combining silica gel column chromatography with mass spectrometry and

Topics: Antioxidants; Boehmeria; Lipids; Phytochemicals; Plant Extracts; Rutin

Probiotic bacteria is able to metabolize polyphenols and produce functional compounds. In this study, we investigated the ability of probiotic bacteria including

Topics: Antioxidants; Benzothiazoles; Bifidobacterium; Biphenyl Compounds; Caffeic Acids; Chlorogenic Acid; Enterococcus; Free Radicals; Lactobacillus; Lotus; Picrates; Polyphenols; Probiotics; Seeds; Sulfonic Acids

This study aimed to characterize the effects of chitosan-g-caffeic acid (CTS-g-CA) on improving the quality and extending the shelf life of postharvest mulberry fruit during storage at 4 °C for 18 d. CTS-g-CA was enzymatically synthesized using laccase from Pleurotus ostreatus as a catalyst. The synergistic effects of CTS-g-CA treatment on mulberry fruit were evaluated using a co-toxicity factor (cf). The results showed that the rotting rate of CTS-g-CA-treated fruit was 37.67% (compared with that of the control at 97.67%) on day 18. The weight loss and malondialdehyde (MDA) contents of the CTS-g-CA-treated mulberry fruit were significantly lower (P < 0.05) than those of the control, CA, CTS, and CA+CTS treatments. Moreover, the DPPH and ABTS radical scavenging activities of the CTS-g-CA treatment were both higher than those of the control. Furthermore, the CTS-g-CA treatment also maintained higher levels of main active substances, such as anthocyanins, ascorbic acid, polyphenols and flavones, in mulberry fruit than the other treatments. Therefore, CTS-g-CA could be used to improve the quality and extend the shelf life of postharvest mulberry fruit during cold storage.

Topics: Anthocyanins; Antioxidants; Ascorbic Acid; Benzothiazoles; Biphenyl Compounds; Caffeic Acids; Chitosan; Cold Temperature; Food Handling; Food Preservation; Food Storage; Fruit; Humans; Malondialdehyde; Morus; Picrates; Polyphenols; Refrigeration; Sulfonic Acids

Eight phenolic compounds including: p-coumaric acid, vanillic acid, caffeic acid, chlorogenic acid, trolox, quercetin, curcumin, and resveratrol were treated with riboflavin (RF) photosensitization and in vitro antioxidant capacities of the mixtures were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2' azino bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Mixtures containing p-coumaric acid and vanillic acid under RF photosensitization showed increases in ferric ion reducing ability and radical scavenging activity of DPPH, whereas mixtures of other compounds had decreases in both radical scavenging ability and ferric reducing antioxidant power. Hydroxycoumaric acid and conjugated hydroxycoumaric and coumaric acids were tentatively identified from RF photosensitized p-coumaric acid, whereas dimmers of vanillic acid were tentatively identified from RF photosensitized vanillic acid. RF photosensitization may be a useful method to enhance antioxidant properties like ferric ion reducing abilities of some selected phenolic compounds.

Topics: Antioxidants; Benzothiazoles; Biphenyl Compounds; Caffeic Acids; Chlorogenic Acid; Chromans; Coumaric Acids; Curcumin; Light; Molecular Structure; Oxidation-Reduction; Phenols; Picrates; Plant Extracts; Propionates; Quercetin; Resveratrol; Riboflavin; Stilbenes; Sulfonic Acids; Vanillic Acid

Rhizoma Atractylodes macrocephala (AM) has been used in Traditional Chinese Medicine (TCM) for about 2,000 years. In the study, we firstly determined the antioxidant levels of five AM extracts by •OH-scavenging, •O2−-scavenging, Fe2+-chelating, Cu2+-chelating, DPPH·-scavenging, and ABTS+·-scavenging assays. After measurement of the chemical contents in five AM extracts, we quantitatively analyzed the correlations between antioxidant levels and chemical contents. It was observed that total phenolics and total flavonoids had significant positive correlations with antioxidant levels (R = 0.685 and 0.479, respectively). In contrast, total sugars and total saponins presented lower correlations with antioxidant levels (R=−0.272 and 0.244, respectively). It means that antioxidant activity of AM should be attributed to total phenolics (including phenolic acids and flavonoids), and not total sugars and total saponins. Further analysis indicated that phenolic acids exhibited higher R values with radical-scavenging assays (R=0.32–1.00), while flavonoids showed higher R values with metal-chelating assays (R=0.86 and 0.90). In conclusion, AM exerts its antioxidant effect through metal-chelating, and radical-scavenging which is via donating hydrogen atom and donating electron. Its metal-chelating may result from flavonoids, while its radical-scavenging can be attributed to phenolic acids, especially caffeic acid, ferulic acid, and protocatechuic acid.

Topics: Atractylodes; Benzothiazoles; Biphenyl Compounds; Caffeic Acids; Copper; Coumaric Acids; Drugs, Chinese Herbal; Flavonoids; Free Radical Scavengers; Hydroxybenzoates; Hydroxyl Radical; Iron; Liquid-Liquid Extraction; Oxidants; Picrates; Rhizome; Sulfonic Acids; Superoxides

Dietary polyphenols are beneficial to human health by exerting various biological effects. Ferulic and caffeic acids are hydroxycinnamic acid derivatives widely distributed in plant-derived food products. Studies indicate that some dietary compounds may have concentration-dependent antioxidant or prooxidant activities. The present study concerns such activities of ferulic and caffeic acids. They have concentration-dependent antioxidant effects in terms of inhibition of lipid peroxidation and reactive oxygen species-scavenging after 2,2'-azobis-amidinopropane dihydrochloride-induced damage in mouse liver microsomes and splenic lymphocytes respectively. They also show differential scavenging of nitric oxide, superoxide and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid radical (ABTS*(+)). In DPPH (1,1-diphenyl picrylhydrazyl) assay above 20 μM the absorbance start increasing due to the formation of an unknown adduct which has a shoulder at 517 nm. However, in Fenton reaction, above 5 μM, they behave as prooxidants and the possible mechanisms responsible for their prooxidant property may be related to their ferric reducing ability. These findings may have significant health implications where these natural compounds are being used/consumed.

Topics: Amidines; Animals; Antioxidants; Benzothiazoles; Biphenyl Compounds; Caffeic Acids; Coumaric Acids; Ferric Compounds; Free Radical Scavengers; Hydroxyl Radical; In Vitro Techniques; Lipid Peroxidation; Male; Mice; Microsomes, Liver; Nitric Oxide; Oxidants; Picrates; Reducing Agents; Sulfonic Acids; Superoxides

Ethanolic extracts of 30 Thai medicinal plants, traditionally used as alternative treatments in diabetes, were evaluated for antioxidative activity by the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) method. They were evaluated in vitro for oxidative stress by thiobarbituric acid-reactive substance (TBARS) assay in pooled plasma of diabetic patients compared to without treatment of the extracts (control). The extracts were also assayed for protein glycation. The results showed that five plants had strong antioxidant activity: Phyllanthus emblica Linn. (PE), Terminalia chebula Retz. (TC), Morinda citrifolia Linn. (MC), Kaempferia parviflora Wall. (KP) and Houttuynia cordata Thunb.(HC), respectively. Thirty plant extracts were good correlation between total antioxidant activity and antiradical activity by TBARS as well as by glycation (r = 0.856, p<0.01 and r = 0.810, p<0.01). PE had stronger antioxidative activity as well as inhibition of TBARS and glycation than the other plants. The investigation showed that total polyphenol and tannin content of PE and the flavonoid content of HC were the highest. The results imply that these plants are potential sources of natural antioxidants which have free radical scavenging activity and might be used for reducing oxidative stress in diabetes.

Topics: Antioxidants; Benzothiazoles; Caffeic Acids; Catechin; Diabetes Mellitus, Type 2; Flavonoids; Free Radicals; Gallic Acid; Glycation End Products, Advanced; Humans; Lipid Peroxidation; Medicine, Traditional; Molecular Structure; Oxidative Stress; Phenols; Plant Extracts; Plants, Medicinal; Polyphenols; Pyrogallol; Rutin; Sulfonic Acids; Tannins; Thailand; Thiobarbituric Acid Reactive Substances

Bioassay-guided fractionation of the culture broth of Aspergillus sp. FN070449 (KCTC 26428) using a DPPH (2,2-diphenyl-1-picrylhydrazyl) assay led to the isolation of two compounds: reticulone (1) and reticulol (2). Their chemical structures were elucidated on the basis of UV, IR, NMR, and MS spectroscopic analysis. Compound 1 exhibited more potent free radical scavenging activity on ABTS.+ (2,2'-azino-bis [3-ethylbenzthiazoline-6-sulphonic acid]) and DPPH radicals than did butylated hydroxyanisole (BHA) and caffeic acid.

Topics: Aspergillus; Benzaldehydes; Benzothiazoles; Biphenyl Compounds; Butylated Hydroxyanisole; Caffeic Acids; Coumarins; Free Radical Scavengers; Industrial Microbiology; Isocoumarins; Magnetic Resonance Spectroscopy; Oxidative Stress; Picrates; Sulfonic Acids

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 microm 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 (R(2)= 0.993, P < 0.05, ABTS radical; R(2)= 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 (R(2)= 0.831, P < 0.05, ABTS radical; R(2)= 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.

Topics: Antioxidants; Benzothiazoles; Biphenyl Compounds; Caffeic Acids; Catechin; Chlorogenic Acid; Diospyros; Dose-Response Relationship, Drug; Free Radical Scavengers; Free Radicals; Gallic Acid; Hydrazines; Malus; Oxidation-Reduction; Phenols; Picrates; Plant Extracts; Solanum lycopersicum; Sulfonic Acids; Vitis

Caffeic acid (3,4-dihydroxycinnamic acid) is among the major hydroxycinnamic acids present in wine; sinapic acid, which is a potent antioxidant. It has also been identified as one of the active antioxidant. In the present study, the antioxidant properties of the caffeic acid were evaluated by using different in vitro antioxidant assays such as 2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH) scavenging, total antioxidant activity by ferric thiocyanate method, total reductive capability using the potassium ferricyanide reduction method, superoxide anion radical scavenging and metal chelating activities. alpha-Tocopherol, trolox, a water-soluble analogue of tocopherol, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) were used as the reference antioxidant compounds. At the concentrations of 10 and 30 microg/mL, caffeic acid showed 68.2 and 75.8% inhibition on lipid peroxidation of linoleic acid emulsion, respectively. On the other hand, 20 microg/mL of standard antioxidant such as BHA, BHT, alpha-tocopherol and trolox indicated an inhibition of 74.4, 71.2, 54.7 and 20.1% on peroxidation of linoleic acid emulsion, respectively. In addition, caffeic acid is an effective ABTS(+) scavenging, DPPH scavenging, superoxide anion radical scavenging, total reducing power and metal chelating on ferrous ions activities.

Topics: alpha-Tocopherol; Antioxidants; Benzothiazoles; Biphenyl Compounds; Butylated Hydroxyanisole; Butylated Hydroxytoluene; Caffeic Acids; Chelating Agents; Chromans; Dose-Response Relationship, Drug; Emulsions; Ferricyanides; Ferrous Compounds; Free Radical Scavengers; Hydrazines; Iron; Linoleic Acid; Lipid Peroxidation; Picrates; Reducing Agents; Sulfonic Acids; Superoxides; Thiocyanates

The measurement of antioxidant capacity in fruits differs from that of other biological samples due to their low pH and very low lipophilic antioxidant capacity. In this report, we present a modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method for fruits and compare its performance with the other commonly used antioxidant methods of 2,2'-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). The antioxidant capacity and reaction kinetics of four phenolic compounds, two antioxidant standards, and five fruits were also investigated. The modified ABTS method prepared at a pH of 4.5 with sodium acetate buffer is highly stable and easily applied to fruit samples as compared to the standard (pH 7.4) version. The measured antioxidant capacity of samples varied with the assay method used, pH, and time of reaction. Traditional antioxidant standards (trolox, ascorbic acid) displayed stable, simple reaction kinetics, which allowed end point analysis with all of assays. Of the phenolic compounds examined, chlorogenic and caffeic acids exhibited the most complex reaction kinetics and reaction rates that precluded end point analysis while gallic acid and quercetin reached stable end points. All fruit extracts exhibited complex and varied kinetics and required long reaction times to approach an end point. Because the antioxidant capacity of fruit extracts is a function of the array of individual antioxidants present, accurate comparisons among fruit samples require that reaction times be standardized and of sufficient length to reach steady state conditions and that more than one assay be used to describe the total antioxidant activity of fruit samples.

Topics: Antioxidants; Benzothiazoles; Biphenyl Compounds; Caffeic Acids; Chlorogenic Acid; Ferric Compounds; Fruit; Oxidation-Reduction; Picrates; Sulfonic Acids