ABSTRACT
PURPOSE: The aim of this work was to study the change in antioxidant activity depending on storage temperature and storage period in romaine and cherry. METHODS: The plant material was stored at 0.7 +/- 0.6degrees C, 3.5 +/- 2.8degrees C, and 4.7 +/- 1.4degrees C. Cherry and romaine were stored for a period of 9 days and 7 days, respectively. The cherry was taken from each group of samples at regular intervals of days and the romaine was taken from each group of samples at regular intervals of 2days. Vitamin C, total polyphenol, and total flavonoid stability and antioxidant capacity including DPPH, total antioxidant capacity (TAC) were measured. RESULTS: For cherry, the levels of TAC and flavonoid were higher at the 0.7 +/- 0.6degrees C condition than other conditions (p 4.7 +/- 1.4degrees C > 3.5 +/- 2.8degrees C. CONCLUSION: The results indicated that the narrow differences and fluctuation in temperature were associated with antioxidant capacity and it might enhance the nutritional shelf life of vegetables and fruits.
Subject(s)
Ascorbic Acid , Fruit , Plants , Prunus , Vegetables , VitaminsABSTRACT
Objective To discuss the effects of different drying methods on composition and antioxidative activities of the volatile oil fromCymbopogon citrates; To optimize the best drying method for Cymbopogon citrates. MethodsCymbopogon citrates was dried by drying in the sun, drying in the shade and oven drying at 40℃. Volatile oil was extracted by steam distillation. Chemical constituents in the volatile oil were analyzed by GC-MS and the antioxidative activities were determined by ferric reducing antioxidant power (FRAP method).Results Extraction rate of the volatile oil fromCymbopogon citratesunder the environment of freshness, sun drying, shade drying and oven drying at 40℃ were 0.25%, 1.21%, 1.19% and 1.17%, respectively; after dried by different methods, main constituents and antioxidative activities of the volatile oil fromCymbopogon citrates were basically same. Conclusion Different drying methods have little influence on composition and antioxidative activities of the volatile oil fromCymbopogon citrates. Oven drying at 40℃ was the best way to dryCymbopogon citrates.
ABSTRACT
The purpose of this study was to judge the antioxidant activity and brine shrimp lethality bioassay followed by phytochemical screening of five different extracts of Moringa oleifera leaves. Preliminary Phytochemical screening of the crude extracts of Moringa oleifera leaf revealed the presence of different kind of chemical groups such as Flavonoids, tannin, Saponin, alkaloids, glycosides, carbohydrate and Triterpenoids. The leaf exhibited significant DPPH free radical scavenging activity with highest IC50 value showed by chloroform extract with a value of 47.481 μg/ml followed by ethanol and methanol having value of 62.09 and 68.321 respectively as opposed to that of the scavenging effects of ascorbic acid and BHT of 5.698 and 8.816 respectively. Dried leaf of Moringa oleifera were subjected to brine shrimp lethality bioassay and the LC50 values of methanol, ethanol, petroleum ether, n-hexane and chloroform were found to be 0.747μg/ml, 0.712 μg/ml, 1.632 μg/ml, 2.163 μg/ml and 0.633 μg/ml respectively. The data obtained in the present study suggests that the extracts of Moringa oleifera leaves have potent antioxidant activity against free radicals and significant cytotoxic activity that can be used in disease prevention.