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1

Variation in antioxidant and antimicrobial activities in Lantana camara L. flowers in relation to extraction methods

100%
Manzoor M., Anwar F., Sultana B., Mushtaq M.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2013
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tom 12
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nr 3
Background. The present work was designed to appraise how different extraction solvents and techniques affect the extractability of antioxidant and antimicrobial components from Lantana camara (L. camara) flowers. Material and methods. Four extraction solvents including 100% methanol, 80% methanol, 100% ethanol and 80% ethanol coupled with three extraction techniques namely stirring, microwave-assisted stirring and ultrasonic-assisted stirring employed to isolate extractable components from the flowers of L. camara. The extracts produced were evaluated for their antioxidant and antimicrobial attributes. Results and discussion. The yield of extractable components varied over a wide range 4.87-30.00% in relation to extraction solvent and techniąues. The extracts produced contained considerable amounts of total phenolics (8.28-52.34 mg GAE/100 g DW) and total flavonoids (1.24-7.88 mg CE/100 g DW). Furthermore, a promising antioxidant activity in terms of DPPHO scavenging, inhibition of linoleic acid peroxidation and reducing power, as well as antimicrobial potential of the extracts were recorded against the selected bacterial and fungal strains. Conclusions. It was concluded that both extraction solvent and techniques employed affected the antioxidant and antimicrobial attributes of the extracts from L. camara flowers. With few exceptions, overall methanolic extracts produced by ultrasonic-assisted stirring offered superior activities followed by the microwave-assisted stirring and then stirring. The results advocate the use of appropriate extraction strategies to recover potent antioxidant and antimicrobial agents from the flowers of L. camara for nutraceutical and therapeutic uses.
2

Evaluation of antioxidant potential of vegetables waste

64%
Munir A., Sultana B., Bashir A., Ghaffar A., Munir B., Shar G. A., Nazir A., Iqbal M.
Polish Journal of Environmental Studies
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2018
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tom 27
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nr 2
Vegetables are considered a rich source of such antioxidants as phenolics, carotenoids, flavonoids, and vitamins, which are frequently added to stop the process of oxidation in processed food and biological systems. This work aimed to investigate the antioxidant potential of vegetable waste (garlic, onion, and cauliflower). The extracts of vegetable waste were prepared by two solvents – 80% methanol and 80% ethanol – and were appraised for their antioxidant potential. Total phenolic contents (TPC) of these vegetable waste extracts were in the range of 2.23-16.12 mg Gallic acid equivalents/gram (GAE/g) of dry weight (DW), while total flavonoids were in the order of 0.24-2.13 mg catechin equivalent/gram (CE/g) of DW. Maximum inhibition capacity and maximum scavenging activity was displayed by ethanolic extract of onion waste. The onion waste extract compared to others also showed high reducing power (1.27) as it had higher intensity of color. This analysis declares onion waste with maximum value of TPC, total flavonoids content (TFC), 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), and the percentage of age inhibition.
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