Tag Archives: Free radical

Chemical Composition and Antioxidant Activities of the Oleoresin from the Clove Buds (Syzygium Aromaticum) (Published)

The chemical composition and antioxidant activities of the oleoresin from clove buds were investigated in this work. The results showed that 20 compositions of the oleoresin were identified, and eugenol (72.85%) was found to be the main components of the oleoresin, followed by eugenyl acetate (10.54%), β-caryophyllene (4.54%), and d-cadinene (3.88%). The oleoresin from clove buds had the better scavenging capacity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2’-azino-bis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salts (ABTS) radicals, and inhibiting lipid peroxidation reaction in lard emulsion, as well as exhibited different protection effects against DNA damage caused by Fe2+ and 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH). And the antioxidant activities of oleoresin showed a dose-response relationship to some degree. However, the oleoresin did not have the protection against protein damage, but had a prooxidant effect on protein oxidative damage.

Keywords: Antioxidant activity, Chemical composition., Free radical, Oleoresin

Chemical Composition and Antioxidant Activities of the Oleoresin from the Clove Buds (Syzygium Aromaticum) (Published)

The chemical composition and antioxidant activities of the oleoresin from clove buds were investigated in this work. The results showed that 20 compositions of the oleoresin were identified, and eugenol (72.85%) was found to be the main components of the oleoresin, followed by eugenyl acetate (10.54%), β-caryophyllene (4.54%), and d-cadinene (3.88%). The oleoresin from clove buds had the better scavenging capacity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2’-azino-bis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salts (ABTS) radicals, and inhibiting lipid peroxidation reaction in lard emulsion, as well as exhibited different protection effects against DNA damage caused by Fe2+ and 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH). And the antioxidant activities of oleoresin showed a dose-response relationship to some degree. However, the oleoresin did not have the protection against protein damage, but had a prooxidant effect on protein oxidative damage.

Keywords: Antioxidant activity, Chemical composition., Free radical, Oleoresin

Antioxidative Activity of the Almond Leaves (Terminalia Catappa) (Published)

The antioxidative activity of almond leaf was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH),total phenolic content and reducing power assays. The 80% methanolic leaf extracts had the highest percentage inhibition (73.42%) of free radical followed by water and then 95% ethanol extract. The IC50 values of 80% methanol (10.00mg/ml) was significantly lower than that of the standard, ascorbic acid (12.45mg/ml) and this reflected the ease with which they mop/scavenge free radicals. The three different solvent extracts from almond leaf had demonstrated its antioxidative action by scavenging (inhibiting) DPPH radical, with appreciable amount of phenols and its concomitant reducing activity. The DPPH and TPC had the same order: 80%methanol > water > 95% ethanol whereas the reducing power had 80% methanol > 95% > water. Almond leaf could also be used as natural and phytotherapy in the management of oxidative stress-related diseases.

Keywords: Almond Leaf, Antioxidant, Free radical

Profile of Free Radical Scavenging and Antibacterial Activities of Extracts from Scutellaria Baicalensis Georgi Radix (Published)

Free radical scavenging and antibacterial activities of the extracts from the radix of Scutellaria baicalensis Georgi were examined in this paper. The extracts exhibited the better scavenging activities against 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salts (ABTS). The results of antibacterial tests showed that the sensitivities to the extracts of different foodborne pathogens tested were different based on Oxford cup method, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays, and the extracts exhibited better antibacterial activity against tested Gram-positive and Gram-negative bacterial. These results suggest that Scutellaria baicalensis Georgi may be a new potential source as a natural antioxidant and bacterial inhibitor.

Keywords: Antibacterial activity, Free radical, Scutellaria baicalensis Georgi