Antioxidant activity of herbs -
The sample powder of each species was weighed and extracted in triplicate with 40 mg of dry weight DW. The extraction was performed by agitating 30 min, rpm, RT the mixture of the powder and 1.
The supernatants were collected in a 5 mL volumetric flask, and the solid residues were then extracted twice via the same procedure. All the three supernatants from successive extractions were kept together and the final volume came to 5 mL with the above-mentioned extraction solvent.
The content of total phenols, ortho -diphenols, and flavonoids was determined by colorimetric and spectrophotometric approaches according to the literature The content of tannins was evaluated by the methyl cellulose MC methodology previously reported by Dambergs et al.
The mixture was stood for 15 min at RT, protected from light, before the absorbance at nm was read. The content was quantified using gallic acid as standard. Afterwards, μL of sodium hydroxide 1 M was added and the final mixture was read at nm after agitation for 30 s in a microplate reader.
The above-mentioned assays were undertaken with a microplate reader Multiskan FC Microplate Photometer, Thermo Fisher Scientific, Vantaa, Finland in well microplates PrimeSurface MSMZ, Frilabo, Maia, Portugal with a final volume of µL.
The content of tannins was evaluated both in treatment and control groups simultaneously, by adding μL of methyl cellulose MC solution treatment or water control to μL of sample in a 2 mL Eppendorf.
The mixture was stirred manually for 2—3 min at RT. Four hundred μL of saturated ammonium sulfate and μL of water were added successively both in the treatment and control groups until 2 mL of total volume was reached. The final mixture was vortexed and kept for 10 min. The absorbance of tannins was obtained by subtracting the treatment absorbance from the value registered from the control, using epicatechin as standard.
The antioxidant activity of sample extracts was determined by ABTS, DPPH and FRAP ferric reducing antioxidant power spectrophotometric methods, reported by Mena et al.
Subsequently, μL of ABTS working solution and 12 μL of sample dilutions water used as blank were mixed and reacted for 30 min at RT, and then the absorbance was read at nm. The DPPH radicals 8. The FRAP working solution was prepared by mixing volume acetate buffer mM, pH 3. The three antioxidant assays were adapted to microscale using well microplates PrimeSurface MSMZ, Frilabo, Maia, Portugal and microplate readers Multiskan GO Microplate Photometer, Thermo Fisher Scientific, Vantaa, Finland , using Trolox as standard.
Reverse phase-high performance liquid chromatography-diode array detector RP-HPLC-DAD system Thermo Finnigan, San Diego, CA, USA was carried out to determine the poly phenolic profile of each plant extract, as previously described The analysis equipment is composed of three parts, including LC pump Surveyor , autosampler Surveyor , and PDA detector Surveyor.
Sample extracts, in triplicate, and 31 pure standard compounds all in HPLC grade , including 17 phenolic acids, 10 flavonoids, 2 phenylethanoids and 2 stilbenoids, were prepared and filtered through 0. The injection volume was 20 μL and the flow rate was kept at 1. Peaks were monitored at and nm, and identified by congruent retention time compared with standards.
Data acquisition, peak integration and analysis were performed using Chromeleon software Version 7. All the measurements of phenolic phytochemicals and antioxidant activity of the plant extracts were conducted in triplicate. Pearson r analysis was carried out to establish correlations between phenolic chemical classes and antioxidant activity.
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Article ADS CAS PubMed Google Scholar. Mena, P. Phytochemical characterisation for industrial use of pomegranate Punica granatum L. cultivars grown in Spain. Download references. Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, University de Trás-os-Montes e Alto Douro, UTAD, , Vila Real, Portugal.
Chemistry Centre-Vila Real, CQ-VR, UTAD, , Vila Real, Portugal. Department of Chemistry, School of Life Sciences and Environment, UTAD, Quinta de Prados, , Vila Real, Portugal. You can also search for this author in PubMed Google Scholar.
carried out data analysis, wrote the manuscript, and participated in all experimental measurements. developed and performed the chromatographic analysis. supervised botanical identification and sample collection.
conceived all experiments, performed theoretical calculations, and supervised data analysis and interpretation. All authors reviewed the manuscript and participated in editing the manuscript. Correspondence to Manyou Yu or Ana I. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
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Download PDF. Subjects Biochemistry Chemistry. Abstract Plants with medicinal properties play an increasingly important role in food and pharmaceutical industries for their functions on disease prevention and treatment.
Introduction The recent development of functional foods and pharmaceutical products based on medicinal and food namely fruits and vegetables plants has brought improvements to all aspects of life, including the alleviation of physical disorders, the reduction in the use of synthetic antibiotics, and the increase in life expectancy 1 , 2.
Results and discussion Phenolic content of tested medicinal and food plants Results of colorimetric and spectrophotometric analysis of seven medicinal and food plants were showed in Table 1. Table 1 Phenolic content and antioxidant activity of hydro-methanolic extracts of the studied medicinal and food plants.
Full size table. Figure 1. Full size image. Conclusions The level of different phenolic classes, antioxidant capacities and the phenolic profiles of seven medicinal and food plants were evaluated and correlated, including the leaves of sage, rosemary, olive, and pomegranate, as well as the leaves and young stems of rue, peppermint, and parsley.
Plant materials From about one-hundred common medicinal and food plants reported in literature references, we have selected seven medicinal and food plants Table S1 in this study according to following criteria: 1 higher phenolic content and antioxidant capacity, 2 lower or inexistent toxicity.
Preparation of plant phenolic extracts The sample powder of each species was weighed and extracted in triplicate with 40 mg of dry weight DW. Content of different phenolic classes The content of total phenols, ortho -diphenols, and flavonoids was determined by colorimetric and spectrophotometric approaches according to the literature Evaluation of in vitro antioxidant activity The antioxidant activity of sample extracts was determined by ABTS, DPPH and FRAP ferric reducing antioxidant power spectrophotometric methods, reported by Mena et al.
Chromatographic analysis of phenolic compounds Reverse phase-high performance liquid chromatography-diode array detector RP-HPLC-DAD system Thermo Finnigan, San Diego, CA, USA was carried out to determine the poly phenolic profile of each plant extract, as previously described Data and statistical analysis All the measurements of phenolic phytochemicals and antioxidant activity of the plant extracts were conducted in triplicate.
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Article CAS PubMed Central Google Scholar Mara de Menezes Epifanio, N. Article CAS PubMed Google Scholar Vučić, V. Official websites use. gov A. gov website belongs to an official government organization in the United States. gov website. Share sensitive information only on official, secure websites.
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Ounce for ounce, many herbs used to flavor our foods have more antioxidant power than berries, fruits and vegetables, according to a recent Agricultural Research Service study. Previous studies of animals and of human blood have shown that foods that score high in antioxidant capacity may protect cells and their components from oxidative damage.
The thesis that oxidative damage culminates in many of the maladies of aging is well accepted in the health community. Herbs are known to be good sources of antioxidants, but their potency can vary depending on species and growing conditions. So researchers at the ARS Fruit Laboratory in Beltsville, Md.
ARS plant physiologist Shiow Wang and visiting scientist Wei Zheng from the Institute of Environmental Science in Zhejing, China, put 27 culinary herbs and 12 medicinal herbs to the antioxidant test. Known as ORAC for short, the test measures the ability of a sample to disarm oxidizing compounds, which our bodies naturally generate as a byproduct of metabolism.
Three different types of oregano--Mexican, Italian and Greek mountain--scored highest in antioxidant activity.
Official websites use. gov A. gov Heebs belongs to an official government activiyy in the United States. gov website. Share sensitive information only on official, secure websites. This page has been archived and is being provided for reference purposes only. Antioxidant activity of herbs Activit and Alternative Medicine volume 12 hdrbs, Article BMR and healthy weight loss Cite this article. Metrics details. Activkty main aim of this study is to Antioxidant activity of herbs the antioxidant and anti-inflammatory properties of forty four traditional Chinese medicinal herbal extracts and to examine these activities in relation Antioxdant their antioxidant content. The antioxidant activities were investigated using DPPH radical scavenging method and yeast model. The anti-inflammatory properties of the herbal extracts were evaluated by measuring their ability to inhibit the production of nitric oxide and TNF-α in RAW The cytotoxic effects of the herbal extracts were determined by Alomar Blue assay by measuring cell viability. In order to understand the variation of antioxidant activities of herbal extracts with their antioxidant contents, the total phenolics, total flavonoids and trace metal Mg, Mn, Cu, Zn, Se and Mo quantities were estimated and a correlation analysis was carried out.
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