Displaying publications 21 - 40 of 191 in total

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  1. Effects of flavanols and procyanidins-rich cocoa consumption on metabolic syndrome: an update review (2013-2023)
    Salaish Kumar S, Mhd Jalil AM, Hussin N, Mat Daud Z', Ismail A
    Biosci Biotechnol Biochem, 2024 Mar 22;88(4):352-360.
    PMID: 38285609 DOI: 10.1093/bbb/zbae011
    Studies indicated that cocoa-based products effectively mitigate the risks associated with metabolic syndrome (MetS), however, the effect varies based on cocoa types, dosages, and study durations. This review aimed to determine the flavanol-rich cocoa consumption on MetS outcomes within the last decade (2013-2023), adhering to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Seven randomized-controlled trials (RCTs) used cocoa-based products containing 0.3-1680 mg flavanol monomers and 3.5-1270 mg procyanidins. Cocoa-based products beneficially reduced glycemic response, blood pressure and lipid profiles. However, this review highlights little evidence pinpointing the best cocoa products type and required dosage for the observed effects. Further intervention aiming to improve MetS should justify the selection and concentration of flavanols (monomers and procyanidins). A robust study design should consider registering the trials before study commencement, consider multicenter RCT trials, and adjust for potential covariates that might "masked" the outcomes.
    Matched MeSH terms: Polyphenols/pharmacology
  2. Novel protective aspects of dietary polyphenols against pesticidal toxicity and its prospective application in rice-fish mode: A Review
    Tahir R, Samra, Afzal F, Liang J, Yang S
    Fish Shellfish Immunol, 2024 Mar;146:109418.
    PMID: 38301811 DOI: 10.1016/j.fsi.2024.109418
    The rice fish system represents an innovative and sustainable approach to integrated farming, combining rice cultivation with fish rearing in the same ecosystem. However, one of the major challenges in this system is the pesticidal pollution resulting from various sources, which poses risks to fish health and overall ecosystem balance. In recent years, dietary polyphenols have emerged as promising bioactive compounds with potential chemo-preventive and therapeutic properties. These polyphenols, derived from various plant sources, have shown great potential in reducing the toxicity of pesticides and improving the health of fish within the rice fish system. This review aims to explore the novel aspects of using dietary polyphenols to mitigate pesticidal toxicity and enhance fish health in the rice fish system. It provides comprehensive insights into the mechanisms of action of dietary polyphenols and their beneficial effects on fish health, including antioxidant, anti-inflammatory, and detoxification properties. Furthermore, the review discusses the potential application methods of dietary polyphenols, such as direct supplementation in fish diets or through incorporation into the rice fields. By understanding the interplay between dietary polyphenols and pesticides in the rice fish system, researchers can develop innovative and sustainable strategies to promote fish health, minimize pesticide impacts, and ensure the long-term viability of this integrated farming approach. The information presented in this review will be valuable for scientists, aqua-culturists, and policymakers aiming to implement eco-friendly and health-enhancing practices in the rice fish system.
    Matched MeSH terms: Polyphenols/pharmacology
  3. Polyphenol consumption and Nonalcoholic fatty liver disease risk in adults
    Rahimlou M, Baghdadi G, Khodi A, Rahimi Z, Saki N, Banaei Jahromi N, et al.
    Sci Rep, 2024 Mar 21;14(1):6752.
    PMID: 38514756 DOI: 10.1038/s41598-024-57416-0
    In this cross-sectional investigation, the primary objective was to explore the correlation between the consumption of polyphenols and the likelihood of non-alcoholic fatty liver disease (NAFLD) in the adult population participating in the Hoveyzeh cohort. Data from the Hoveyzeh cohort study, part of the Persian Cohort Study, involving 10,009 adults aged 35-70, were analyzed. Exclusions were made for missing data, extreme energy intake, and liver cancer patients. Dietary habits were assessed using a food frequency questionnaire, and polyphenol intake was calculated using the Phenol Explorer database. Logistic regression analyses, adjusted for confounders, were performed to assess the relationship between polyphenol subclasses (total polyphenols, total flavonoids, phenolic acid, and lignin) and NAFLD. Among 9894 participants, those in the highest quintile of total polyphenol (OR 0.65, CI 0.5-0.84; P = 0.007), phenolic acid (OR 0.67, CI 0.52-0.86; P 
    Matched MeSH terms: Polyphenols*
  4. Fulltext Properties of canned mengkudu (Morinda citrifolia L.) extract during storage
    Noor Hafizah, Y, Maskat, M. Y., Wan Aida, W. M., Maaruf, A. G.
    International Food Research Journal, 2012;19(3):1211-1215.
    MyJurnal
    Storage study of mengkudu (Morinda citrifolia L.) extract was carried out to determine the effects
    of canning and storage period on pH, total polyphenol content, antioxidant activity, intensity of off-odour and aroma acceptance. Uncanned (control) and canned extract were stored for 0, 8, 16 and 24 weeks under room temperature. Results showed canning resulted in a significant (p
    Matched MeSH terms: Polyphenols
  5. Fulltext Effect of heat treatment on the physico-chemical properties of Mengkudu (Morinda citrifolia) extract
    Maskat, M.Y, Tan, S.M.
    International Food Research Journal, 2011;18(3):-.
    MyJurnal
    Extract of mengkudu was heated using a bench-top tube heat exchanger at 30, 50, 70 and 90 o C for 0, 5, 10 and 15 min residence time. The treated mengkudu extract was then measured for pH, L * , a * , b * color parameters, clarity, viscosity and total polyphenol content. Results show that heating using temperature of 30 to 90 o C for 5 to 15 mins significantly (p
    Matched MeSH terms: Polyphenols
  6. Fulltext Fermentation of Morinda citrifolia extract by Saccharomyces cerevisiae as affected by substrate concentration, inoculum size, temperature and fermentation time
    Nur Hafiza, Z., Maskat, M.Y., Liew, S.L., Mamot, S.
    International Food Research Journal, 2013;20(4):1889-1894.
    MyJurnal
    A study was carried out to observe the fermentation process for noni (Morinda citrifolia L.) extract by Saccharomyces cerevisiae. The experiment was based on a central composite rotatable design (CCRD) employing 5 center points with augmented axial and factorial points resulting in 30 runs. The M. citrifolia extract was fermented with different combination of substrate concentration (40, 50, 60, 70 and 80%) (w/v), inoculum size (0, 1.5, 3, 4.5 and 6%) (v/v), temperature (30, 33.5, 37, 40.5 and 44oC) and fermentation time (0, 1.5, 3, 4.5 and 6 days). Five physico-chemical characteristics which include pH, titratable acidity, turbidity, total soluble solids and total polyphenol content were measured. Results showed that all the responses could be well represented using statistical models. For pH, only fermentation time was found to be not significant, while for titratable acidity and total polyphenol content, the effects of substrate concentration and fermentation time were significant. The effects of inoculum size and temperature level were found to be significant for turbidity. For total soluble solids, only the effect of substrate concentration and inoculum size were found to be significant.
    Matched MeSH terms: Polyphenols
  7. Fulltext Characterisation of oil palm frond for bio-oil production
    Omar, N.N., Abdullah, N., Mustafa, I.S., Sulaiman, F.
    ASM Science Journal, 2018;11(1):9-22.
    MyJurnal
    Oil palm frond is known to be the largest contributor to the oil palm residues, providing
    up to 50.3% of the total residues. Since it has a very limited utility, an initiative was taken
    by this study to investigate its suitability for bio-oil production. Hence, slow pyrolysis was
    conducted in an experimental setup equipped with a fixed bed reactor and a liquid collection
    system. From the experiments, the effect of reaction temperature on the bio-oil yield was
    examined. The characteristics of the obtained bio-oil were also investigated to study its
    potential as a substitute of phenol. It was found that at reaction temperature of 375oC,
    highest yield of bio-oil was obtained at 38.4 wt%. Meanwhile, the characteristics of oil palm
    frond and its bio-oil were found to be approximately similar to the characteristics of typical
    softwoods and their bio-oil. Most softwood biomass has been successfully used as a phenol
    substitute. Therefore, the potential of this bio-oil to be used as a phenol substitute was
    enhanced.
    Matched MeSH terms: Polyphenols
  8. Fulltext Exhaustive extraction of compounds from pomegranate peel and flesh using solvents of varying polarity
    Idris Aliyu Massaud, Atif Amin Baig, Mohd Adzim Khalili Rohin
    Asian Journal of Medicine and Biomedicine, 2018;1(1):10-13.
    MyJurnal
    Pomegranate fruit is the most studied part of punica granatum shrub. The fruit contains enormous
    amount of polyphenol compounds in the peel and arils (flesh) which are responsible for its antioxidant
    activity. The polyphenols present are of varying degree of lipophilicity and thus would require solvents
    of varying polarity to extract them. In this study, the effects of solvent type and homogenisation on
    extraction yield were considered. The fruit was first separated into peel and flesh and subsequently, one
    half of each of the peel and flesh were separately homogenised. Ethanol, ethylacetate and hexane were
    used to extract the polyphenol content of each of the four samples; non-homogenised peel (NP), nonhomogenised flesh (NF), homogenised peel (HP) and homogenised flesh (HF) in decreasing order of
    polarity using maceration method. The extraction was carried out successively using the residue
    recovered from previous extraction. Ethanol was used for a second time to complete the extraction
    process. The total extractive yield from the four samples were 27.19, 26.04, 25.03 and 15.61 for HP,
    NP, HF and NF respectively. The experiment has demonstrated that maceration process can be used to
    extract compounds from pomegranate to give a yield similar to more sophisticated method and ethanol
    is a suitable solvent for extracting hydrophilic compounds from the fruit.
    Matched MeSH terms: Polyphenols
  9. Effect of oxide catalysts on the properties of bio-oil from in-situ catalytic pyrolysis of palm empty fruit bunch fiber
    Chong YY, Thangalazhy-Gopakumar S, Ng HK, Lee LY, Gan S
    J Environ Manage, 2019 Oct 01;247:38-45.
    PMID: 31229784 DOI: 10.1016/j.jenvman.2019.06.049
    Fast pyrolysis is a potential technology for converting lignocellulosic biomass into bio-oil. Nevertheless, the high amounts of acid, oxygenated compounds, and water content diminish the energy density of the bio-oil and cause it to be unsuitable for direct usage. Catalytic fast pyrolysis (CFP) is able to improve bio-oil properties so that downstream upgrading processes can be economically feasible. Here, calcium oxide (CaO), magnesium oxide (MgO), and zinc oxide (ZnO) were employed due to their potential in enhancing bio-oil properties. The results showed that overall, all three catalysts positively impacted the empty fruit bunch fibre-derived bio-oil properties. Among the catalysts, CaO showed the most favorable effects in terms of reducing the acidity of the bio-oil and anhydrosugar. Thermal stability of bio-oils produced in the presence of CaO was studied as well.
    Matched MeSH terms: Polyphenols
  10. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits
    Tee YK, Bariah K, Hisyam Zainudin B, Samuel Yap KC, Ong NG
    J Sci Food Agric, 2022 Mar 15;102(4):1576-1585.
    PMID: 34405409 DOI: 10.1002/jsfa.11494
    BACKGROUND: Cacao beans are rich sources of polyphenols with an abundance of flavonoids and methylxanthines that have positive influences on human health. The main factors affecting the formation of flavor as well as the chemical and bioactive composition of cacao beans are cacao pod maturity and post-harvest fermentation. The purpose of this research was to evaluate the effects of pod harvest maturity (mature and ripe) and post-fermentation period (1, 3, and 5 days in a controlled temperature environment) measured by pre-harvest maturity indices, post-harvest quality tests, chemical measurements, and organoleptic evaluation.

    RESULTS: As pods developed, flavonol accumulated while nitrogen content degraded. Mature pods produced beans with a higher flavonol, catechin, and total phenolic content (TPC). As fermentation progressed, the beans' fat, TPC, antioxidant activity, and catechin content increased, regardless of pod maturity at harvest. Free fatty acid (FFA) levels were highest in 5 day fermented beans. The 3 day fermented beans contained significantly higher epicatechin, with lower FFA content. Chocolate made from mature beans with 3 day fermentation was more pleasant as it scored the highest in flavor intensity and complexity and the lowest in acidity and astringency.

    CONCLUSION: This study suggests that cacao pods harvested at the mature stage with further fermentation for 3 days under controlled temperatures produce specialty beans with potential health benefits. © 2021 Society of Chemical Industry.

    Matched MeSH terms: Polyphenols
  11. Optimization of deacidification process for Morinda citrifolia extracts using packed column of calcium carbonate
    Nur Hafiza, Z., Maskat, M.Y., Wan Aida, W.M., Osman, H.
    International Food Research Journal, 2010;17(4):1051-1066.
    MyJurnal
    A study was carried out to optimize the deacidification process for noni (Morinda citrifolia L.) extract using packed column of calcium carbonate. The experiments were based on a 3-level factorial design to study the optimum process of deacidification for M. citrifolia extract. The M. citrifolia extract was treated with CaCO3 packed in different column diameter (20, 25 and 30 mm), height of calcium carbonate (0, 0.5 and 1 cm) and feed rate (10, 30 and 50 ml/min). Physico-chemical characteristics which include pH, titratable acidity, turbidity, total polyphenol content and total soluble solids were measured. Results showed that only pH, titratable acidity and turbidity could be well represented using statistical models. For pH, only the effect of height of CaCO3 was found to be significant. While for titratable acidity and turbidity, effects of diameter column and height of CaCO3 were significant. The optimum conditions for the deacidification of M. citrifolia extract was by using a column diameter of 30 mm, CaCO3 height of 1 cm, and a feed rate of 50 ml/min.
    Matched MeSH terms: Polyphenols
  12. Fulltext Honey and its nutritional and anti-inflammatory value
    Ranneh Y, Akim AM, Hamid HA, Khazaai H, Fadel A, Zakaria ZA, et al.
    BMC Complement Med Ther, 2021 Jan 14;21(1):30.
    PMID: 33441127 DOI: 10.1186/s12906-020-03170-5
    Inflammation is the main key role in developing chronic diseases including cancer, cardiovascular diseases, diabetes, arthritis, and neurodegenerative diseases which possess a huge challenge for treatment. With massively compelling evidence of the role played by nutritional modulation in preventing inflammation-related diseases, there is a growing interest into the search for natural functional foods with therapeutic and preventive actions. Honey, a nutritional healthy product, is produced mainly by two types of bees: honeybee and stingless bee. Since both types of honey possess distinctive phenolic and flavonoid compounds, there is recently an intensive interest in their biological and clinical actions against inflammation-mediated chronic diseases. This review shed the light specifically on the bioavailability and bioaccessibility of honey polyphenols and highlight their roles in targeting inflammatory pathways in gastrointestinal tract disorders, edema, cancer, metabolic and cardiovascular diseases and gut microbiota.
    Matched MeSH terms: Polyphenols/pharmacokinetics; Polyphenols/pharmacology; Polyphenols/chemistry
  13. Polyphenols: Potential Future Arsenals in the Treatment of Diabetes
    Solayman M, Ali Y, Alam F, Islam MA, Alam N, Khalil MI, et al.
    Curr Pharm Des, 2016;22(5):549-65.
    PMID: 26601968
    Diabetes mellitus (DM) is one of the most common endocrine metabolic disorders. In addition to exercise and diet, oral anti-diabetic drugs have been used as a part of the management strategy worldwide. Unfortunately, none of the conventional anti-diabetic drugs are without side effects, and these drugs pose an economic burden. Therefore, the investigation of novel anti-diabetic regimens is a major challenge for researchers, in which nature has been the primary resource for the discovery of potential therapeutics. Many plants have been shown to act as anti-diabetic agents, in which the main active constituents are believed to be polyphenols. Natural products containing high polyphenol levels can control carbohydrate metabolism by various mechanisms, such as protecting and restoring beta-cell integrity, enhancing insulin releasing activity, and increasing cellular glucose uptake. Blackberries, red grapes, apricots, eggplant and popular drinks such as coffee, cocoa and green tea are all rich in polyphenols, which may dampen insulin resistance and be natural alternatives in the treatment of diabetes. Therefore, the aim of this review is to report on the available anti-diabetic polyphenols (medicinal plants, fruits and vegetables), their mechanisms in the various pathways of DM and their correlations with DM. Additionally, this review emphasizes the types of polyphenols that could be potential future resources in the treatment of DM via either novel regimens or as supplementary agents.
    Matched MeSH terms: Polyphenols/therapeutic use*
  14. Total anti-oxidant capacity, flavonoid, phenolic acid and polyphenol content in ten selected species of Zingiberaceae rhizomes
    Alafiatayo AA, Syahida A, Mahmood M
    Afr J Tradit Complement Altern Med, 2014;11(3):7-13.
    PMID: 25371557
    BACKGROUND: Natural products such as herbs, fruits, spices, beverages, vegetables are becoming more popular among scientific community and consumers because of their potential to arrest the effect of free radicals in human system. This study determined the total antioxidant capacity of ten selected species of Zingiberaceae (Ginger) used as spices and for medicinal purposes in Southeast Asia.

    MATERIALS AND METHODS: Methanol was used as the extraction solvent, 2,2 - diphenyl-1-picrylhydrazil (DPPH) for free radical scavenging activity and ferric reducing antioxidant power (FRAP) assays. Phenolic compounds were measured using Total flavonoid, Phenolic acid and Polyphenols content assay to evaluate the quality of the antioxidant capacity of the rhizomes and vitamin C as positive control.

    RESULTS: The results obtained revealed that Curcuma longa and Zingiber officinale had the highest free radical scavenging capacity of 270.07mg/TE/g DW and 266.95mg/TE/g DW and FRAP assay, Curcuma longa and Zingiber officinale also gave the highest ferric reducing power of 231.73mg/TE/g DW and 176.26mg/TE/g DW respectively. For Phenolic compounds, Curcuma longa and Curcuma xanthorrhiza gave the highest values of flavonoid (741.36mg/NGN/g DW and 220.53mg/NGN/g DW), phenolic acid (42.71mg/GAE/g DW and 22.03mg/GAE/g DW) and polyphenols (39.38mg/GAE/g DW and 38.01mg/GAE/g DW) respectively. Significant and positive linear correlations were found between Total antioxidant capacity and Phenolic compounds (R = 0.65 - 0.96).

    CONCLUSION: This study provides evidence that extracts of Zingiberaceae (Ginger) rhizomes are a potential source of natural antioxidants and could serve as basis for future drugs and food supplements.

    Matched MeSH terms: Polyphenols/analysis*
  15. Fulltext Polyphenols in Barringtonia racemosa and their protection against oxidation of LDL, serum and haemoglobin
    Kong KW, Mat-Junit S, Ismail A, Aminudin N, Abdul-Aziz A
    Food Chem, 2014 Mar 1;146:85-93.
    PMID: 24176317 DOI: 10.1016/j.foodchem.2013.09.012
    The polyphenolic profiles and antioxidant activities of the water extracts of Barringtonia racemosa shoots (leaves and stems) were explored. Two methods, freeze drying and air drying, for preparation of the shoots, were also compared. Freeze drying was better as air drying caused 5-41% reduction of polyphenols. Three phenolic acids and three flavonoids were identified, using UHPLC. The descending order of polyphenols in the leaves and stems was gallic acid>ellagic acid>quercetin>protocatechuic acid>rutin>kaempferol. In vitro antioxidant analyses were performed using biological samples. In the LDL oxidation assay, B. racemosa leaf extract (IC50=73.0μg/ml) was better than stem extract (IC50=226μg/ml) at inhibiting the formation of TBARS and lipid hydroperoxides. Similar trends were observed for serum and haemoglobin oxidation. B. racemosa leaf extract was better than its stem extract in delaying the time required to oxidise haemoglobin to methaemoglobin. The high polyphenolic content of B. racemosa shoots could have contributed towards their antioxidative effects.
    Matched MeSH terms: Polyphenols/chemistry*
  16. Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice
    Santhirasegaram V, Razali Z, Somasundram C
    Ultrason Sonochem, 2013 Sep;20(5):1276-82.
    PMID: 23538119 DOI: 10.1016/j.ultsonch.2013.02.005
    Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4-9%) and polyphenols (30-35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.
    Matched MeSH terms: Polyphenols/isolation & purification
  17. Production of bio-oil with reduced polycyclic aromatic hydrocarbons via continuous pyrolysis of biobutanol process derived waste lignin
    Lee H, Jae J, Lee HW, Park S, Jeong J, Lam SS, et al.
    J Hazard Mater, 2020 02 15;384:121231.
    PMID: 31577973 DOI: 10.1016/j.jhazmat.2019.121231
    The fast pyrolysis of waste lignin derived from biobutanol production process was performed to determine the optimal pyrolysis conditions and pyrolysis product properties. Four types of pyrolysis reactors, e.g.: micro-scale pyrolyzer-gas chromatography/mass spectrometry, lab and bench scale fixed bed (FB) reactors, and bench scale rotary kiln (RK) reactor, were employed to compare the pyrolysis reaction conditions and product properties obtained from different reactors. The yields of char, oil, and gas obtained from lab scale and bench scale reactor were almost similar compared to FB reactor. RK reactor produced desirable bio-oil with much reduced yield of poly aromatic hydrocarbons (cancer precursor) due to its higher cracking reaction efficiency. In addition, char agglomeration and foaming of lignin pyrolysis were greatly restricted by using RK reactor compared to the FB reactor.
    Matched MeSH terms: Polyphenols*
  18. Fulltext In vitro antioxidant activity of Ficus carica L. latex from 18 different cultivars
    Shahinuzzaman M, Yaakob Z, Anuar FH, Akhtar P, Kadir NHA, Hasan AKM, et al.
    Sci Rep, 2020 07 02;10(1):10852.
    PMID: 32616768 DOI: 10.1038/s41598-020-67765-1
    As synthetic antioxidants that are widely used in foods are known to cause detrimental health effects, studies on natural additives as potential antioxidants are becoming increasingly important. In this work, the total phenolic content (TPC) and antioxidant activity of Ficus carica Linn latex from 18 cultivars were investigated. The TPC of latex was calculated using the Folin-Ciocalteu assay. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric ion reducing antioxidant power (FRAP) were used for antioxidant activity assessment. The bioactive compounds from F. carica latex were extracted via maceration and ultrasound-assisted extraction (UAE) with 75% ethanol as solvent. Under the same extraction conditions, the latex of cultivar 'White Genoa' showed the highest antioxidant activity of 65.91% ± 1.73% and 61.07% ± 1.65% in DPPH, 98.96% ± 1.06% and 83.04% ± 2.16% in ABTS, and 27.08 ± 0.34 and 24.94 ± 0.84 mg TE/g latex in FRAP assay via maceration and UAE, respectively. The TPC of 'White Genoa' was 315.26 ± 6.14 and 298.52 ± 9.20 µg GAE/mL via the two extraction methods, respectively. The overall results of this work showed that F. carica latex is a potential natural source of antioxidants. This finding is useful for further advancements in the fields of food supplements, food additives and drug synthesis in the future.
    Matched MeSH terms: Polyphenols/pharmacology*
  19. Influence of different extraction conditions on antioxidant properties of soursop peel
    Lee WZ, Chang SK, Khoo HE, Sia CM, Yim HS
    Acta Sci Pol Technol Aliment, 2016 Oct-Dec;15(4):419-428.
    PMID: 28071019 DOI: 10.17306/J.AFS.2016.4.40
    Soursop is a healthy fruit. Peels form about 20% of the soursop fruit and are usually discarded as waste product. With a view to utilizing soursop peel as a source of valuable compounds, this study aimed to investigate the influence of different extraction conditions on total phenolic content (TPC) and antioxidant capacity (AC) of soursop (Annona muricata L.) peel.
    Matched MeSH terms: Polyphenols/analysis
  20. Bioassay-guided fractionation of Artocarpus heterophyllus L. J33 variety fruit waste extract and identification of its antioxidant constituents by TOF-LCMS
    Daud MNH, Wibowo A, Abdullah N, Ahmad R
    Food Chem, 2018 Nov 15;266:200-214.
    PMID: 30381177 DOI: 10.1016/j.foodchem.2018.05.120
    We have previously reported on the antioxidant potential of Artocarpus heterophyllus J33 (AhJ33) variety fruit waste from different extraction methods. In the study, the rind maceration extract (RDM) exhibited the highest phenolic and polyphenolic contents and strongest antioxidant potential measured by the DPPH assay (R2 = 0.99). In this paper, we now report on the bioassay-guided fractionation of the active ethyl acetate (EtOAC) fraction of RDM and its TOF-LCMS analysis. Seven sub-fractions resulting from the chromatographic separation of the EtOAC fraction showed radical scavenging activities between 80 and 94% inhibition. Subsequent LCMS analysis led to the identification of fifteen compounds comprising 5 phenolics and 10 non-phenolic compounds, 11 of which are reported for the first time from AhJ33 variety. Most of the identified compounds have been reported to possess antioxidant activity in many previous studies. This indicates that AhJ33 is a promising source of antioxidants for the development of food and nutraceutical products.
    Matched MeSH terms: Polyphenols/analysis*
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