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G Muralikrishna - One of the best experts on this subject based on the ideXlab platform.
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evaluation of the antioxidant properties of free and bound Phenolic Acids from native and malted finger millet ragi eleusine coracana indaf 15
Journal of Agricultural and Food Chemistry, 2002Co-Authors: G MuralikrishnaAbstract:Free and bound Phenolic Acids were isolated from native and malted finger millet (ragi, Eleusine coracana Indaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic Acids were found to be the major free Phenolic Acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free Phenolic Acids such as gallic, vanillic, coumaric, and ferulic Acids increased. Ferulic, caffeic, and coumaric Acids were found to be the major bound Phenolic Acids, and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free Phenolic acid mixture was found to be higher compared to that of a bound Phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free Phenolic Acids from 770.0 ± 7.8 to 1686.0 ± 16.0, whereas the same was decreased from 570.0 ± 6.0 to 448.0 ± 4.5 in bound phenol...
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evaluation of the antioxidant properties of free and bound Phenolic Acids from native and malted finger millet ragi eleusine coracana indaf 15
Journal of Agricultural and Food Chemistry, 2002Co-Authors: M Subba V S S T Rao, G MuralikrishnaAbstract:Free and bound Phenolic Acids were isolated from native and malted finger millet (ragi, Eleusine coracana Indaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic Acids were found to be the major free Phenolic Acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free Phenolic Acids such as gallic, vanillic, coumaric, and ferulic Acids increased. Ferulic, caffeic, and coumaric Acids were found to be the major bound Phenolic Acids, and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free Phenolic acid mixture was found to be higher compared to that of a bound Phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free Phenolic Acids from 770.0 +/- 7.8 to 1686.0 +/- 16.0, whereas the same was decreased from 570.0 +/- 6.0 to 448.0 +/- 4.5 in bound Phenolic Acids upon 96 h of malting. Therefore, the antioxidant capacity of Phenolic Acids changes during the malting of ragi.
M Subba V S S T Rao - One of the best experts on this subject based on the ideXlab platform.
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evaluation of the antioxidant properties of free and bound Phenolic Acids from native and malted finger millet ragi eleusine coracana indaf 15
Journal of Agricultural and Food Chemistry, 2002Co-Authors: M Subba V S S T Rao, G MuralikrishnaAbstract:Free and bound Phenolic Acids were isolated from native and malted finger millet (ragi, Eleusine coracana Indaf-15), and their antioxidant properties were evaluated. Protocatechuic, gallic, and caffeic Acids were found to be the major free Phenolic Acids. A 3-fold decrease was observed in protocatechuic acid content, whereas the decrease was marginal in the case of caffeic acid upon 96 h of malting. However, the contents of other free Phenolic Acids such as gallic, vanillic, coumaric, and ferulic Acids increased. Ferulic, caffeic, and coumaric Acids were found to be the major bound Phenolic Acids, and a 2-fold decrease was observed in their contents upon 96 h of malting. The antioxidant activity of a free Phenolic acid mixture was found to be higher compared to that of a bound Phenolic acid mixture. An increase in antioxidant activity coefficient was observed in the case of free Phenolic Acids from 770.0 +/- 7.8 to 1686.0 +/- 16.0, whereas the same was decreased from 570.0 +/- 6.0 to 448.0 +/- 4.5 in bound Phenolic Acids upon 96 h of malting. Therefore, the antioxidant capacity of Phenolic Acids changes during the malting of ragi.
Sergio Faloni De Andrade - One of the best experts on this subject based on the ideXlab platform.
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evaluation of antiulcer activity of the main Phenolic Acids found in brazilian green propolis
Journal of Ethnopharmacology, 2008Co-Authors: Muriel Primon De Barros, Marivane Lemos, Edson Luis Maistro, Mateus Freire Leite, Joao Paulo Barreto De Sousa, Jairo Kennup Bastos, Sergio Faloni De AndradeAbstract:Abstract Aim of the study In a previous study, our group described the gastric protective effect of the hydroalcoholic extract of Brazilian green propolis. The main compounds found in Brazilian green propolis include Phenolic Acids, such as: caffeic, ferulic, p -coumaric and cinnamic Acids. This study was therefore carried out to evaluate the antiulcerogenic property of the main Phenolic Acids found in Brazilian Green Propolis. Material and methods The anti-ulcer assays were performed using the following protocols: nonsteroidal-antiinflammatory drug (NSAID)-induced ulcer, ethanol-induced ulcer, and stress-induced ulcer. The effects of the Phenolic Acids on gastric content volume, pH and total acidity, using the pylorus ligated model, were also evaluated. Results It was observed that treatment using doses of 50 and 250 mg/kg of caffeic, ferulic, p -coumaric and cinnamic Acids and positive controls (omeprazol or cimetidine) significantly diminished the lesion index, the total area of the lesion and the percentage of lesion in comparison with the negative control groups. In addition, the percentage of ulcer inhibition was significantly higher in the groups treated with the different Phenolic Acids, cimetidine or omeprazol, in all the protocols used, compared with the negative control groups. In the model to determine gastric secretion, using ligated pylorus, treatment with Phenolic Acids and cimetidine reduced the volume of gastric juice and total acidity and significantly increased the gastric pH ( p p -coumaric acid, in which no significant difference was observed, compared with the control. In relation to the acute toxicity, none sign of toxicity was observed when Phenolic Acids, used in this study, were administered for rats in dose of 2000 mg/kg. Conclusions In conclusion, the results of this study show that caffeic, ferulic, p -coumaric and cinnamic Acids display antiulcer activity.
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evaluation of antiulcer activity of the main Phenolic Acids found in brazilian green propolis
Journal of Ethnopharmacology, 2008Co-Authors: Muriel Primon De Barros, Marivane Lemos, Edson Luis Maistro, Mateus Freire Leite, Joao Paulo Barreto De Sousa, Jairo Kennup Bastos, Sergio Faloni De AndradeAbstract:Abstract Aim of the study In a previous study, our group described the gastric protective effect of the hydroalcoholic extract of Brazilian green propolis. The main compounds found in Brazilian green propolis include Phenolic Acids, such as: caffeic, ferulic, p-coumaric and cinnamic Acids. This study was therefore carried out to evaluate the antiulcerogenic property of the main Phenolic Acids found in Brazilian Green Propolis. Material and methods The anti-ulcer assays were performed using the following protocols: nonsteroidal-antiinflammatory drug (NSAID)-induced ulcer, ethanol-induced ulcer, and stress-induced ulcer. The effects of the Phenolic Acids on gastric content volume, pH and total acidity, using the pylorus ligated model, were also evaluated. Results It was observed that treatment using doses of 50 and 250 mg/kg of caffeic, ferulic, p-coumaric and cinnamic Acids and positive controls (omeprazol or cimetidine) significantly diminished the lesion index, the total area of the lesion and the percentage of lesion in comparison with the negative control groups. In addition, the percentage of ulcer inhibition was significantly higher in the groups treated with the different Phenolic Acids, cimetidine or omeprazol, in all the protocols used, compared with the negative control groups. In the model to determine gastric secretion, using ligated pylorus, treatment with Phenolic Acids and cimetidine reduced the volume of gastric juice and total acidity and significantly increased the gastric pH (p Conclusions In conclusion, the results of this study show that caffeic, ferulic, p-coumaric and cinnamic Acids display antiulcer activity.
Marcial A Pastorcorrales - One of the best experts on this subject based on the ideXlab platform.
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Phenolic Acids content of fifteen dry edible bean phaseolus vulgaris l varieties
Journal of Food Composition and Analysis, 2006Co-Authors: Devanand L Luthria, Marcial A PastorcorralesAbstract:Abstract A high-performance liquid chromatography-diode array detection (DAD) procedure separating and quantifying 16 Phenolic Acids was used for determination of Phenolic Acids content in dry beans ( Phaseolus vulgaris L.). Dry beans from 10 market classes and 15 varieties that are commonly consumed in the United States were screened for Phenolic Acids content. Systematic sequential hydrolysis of a model Black bean (Eclipse variety) showed an insignificant amount of free Phenolic Acids were extracted with a mixture of methanol and water (85:15,%v/v) containing 10% acetic acid. The majority of Phenolic Acids were extracted from the base hydrolyzed fraction, and further sequential acid hydrolysis of the same extract did not yield any additional amounts of Phenolic acid. Therefore all bean samples were ground and hydrolyzed with base in the presence of ascorbic acid and ethylenediaminetetraacetic acid, and the free Phenolic Acids were extracted with ethyl acetate and analyzed by HPLC. Ferulic acid, p -coumaric acid and sinapic acid were detected and quantified in all varieties. However, caffeic acid was detected in measurable amount only in two Black bean varieties (T-39 and Eclipse). The average Phenolic acid content of dry bean sample was determined to be 31.2 mg/100 g. Total Phenolic acid content among all samples varied between 19.1 and 48.3 mg/100 g of bean samples. Ferulic acid was the most abundant Phenolic acid present in all samples, whereas intermediate levels of p -coumaric acid and sinapic acid were extracted from all bean samples. Over 83% of the total Phenolic Acids were retained in bean samples during the cooking process, and only 2% or less were detected in water extracts during overnight soaking.
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Phenolic Acids content of fifteen dry edible bean phaseolus vulgaris l varieties
Journal of Food Composition and Analysis, 2006Co-Authors: Devanand L Luthria, Marcial A PastorcorralesAbstract:Abstract A high-performance liquid chromatography-diode array detection (DAD) procedure separating and quantifying 16 Phenolic Acids was used for determination of Phenolic Acids content in dry beans ( Phaseolus vulgaris L.). Dry beans from 10 market classes and 15 varieties that are commonly consumed in the United States were screened for Phenolic Acids content. Systematic sequential hydrolysis of a model Black bean (Eclipse variety) showed an insignificant amount of free Phenolic Acids were extracted with a mixture of methanol and water (85:15,%v/v) containing 10% acetic acid. The majority of Phenolic Acids were extracted from the base hydrolyzed fraction, and further sequential acid hydrolysis of the same extract did not yield any additional amounts of Phenolic acid. Therefore all bean samples were ground and hydrolyzed with base in the presence of ascorbic acid and ethylenediaminetetraacetic acid, and the free Phenolic Acids were extracted with ethyl acetate and analyzed by HPLC. Ferulic acid, p -coumaric acid and sinapic acid were detected and quantified in all varieties. However, caffeic acid was detected in measurable amount only in two Black bean varieties (T-39 and Eclipse). The average Phenolic acid content of dry bean sample was determined to be 31.2 mg/100 g. Total Phenolic acid content among all samples varied between 19.1 and 48.3 mg/100 g of bean samples. Ferulic acid was the most abundant Phenolic acid present in all samples, whereas intermediate levels of p -coumaric acid and sinapic acid were extracted from all bean samples. Over 83% of the total Phenolic Acids were retained in bean samples during the cooking process, and only 2% or less were detected in water extracts during overnight soaking.
Muriel Primon De Barros - One of the best experts on this subject based on the ideXlab platform.
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evaluation of antiulcer activity of the main Phenolic Acids found in brazilian green propolis
Journal of Ethnopharmacology, 2008Co-Authors: Muriel Primon De Barros, Marivane Lemos, Edson Luis Maistro, Mateus Freire Leite, Joao Paulo Barreto De Sousa, Jairo Kennup Bastos, Sergio Faloni De AndradeAbstract:Abstract Aim of the study In a previous study, our group described the gastric protective effect of the hydroalcoholic extract of Brazilian green propolis. The main compounds found in Brazilian green propolis include Phenolic Acids, such as: caffeic, ferulic, p -coumaric and cinnamic Acids. This study was therefore carried out to evaluate the antiulcerogenic property of the main Phenolic Acids found in Brazilian Green Propolis. Material and methods The anti-ulcer assays were performed using the following protocols: nonsteroidal-antiinflammatory drug (NSAID)-induced ulcer, ethanol-induced ulcer, and stress-induced ulcer. The effects of the Phenolic Acids on gastric content volume, pH and total acidity, using the pylorus ligated model, were also evaluated. Results It was observed that treatment using doses of 50 and 250 mg/kg of caffeic, ferulic, p -coumaric and cinnamic Acids and positive controls (omeprazol or cimetidine) significantly diminished the lesion index, the total area of the lesion and the percentage of lesion in comparison with the negative control groups. In addition, the percentage of ulcer inhibition was significantly higher in the groups treated with the different Phenolic Acids, cimetidine or omeprazol, in all the protocols used, compared with the negative control groups. In the model to determine gastric secretion, using ligated pylorus, treatment with Phenolic Acids and cimetidine reduced the volume of gastric juice and total acidity and significantly increased the gastric pH ( p p -coumaric acid, in which no significant difference was observed, compared with the control. In relation to the acute toxicity, none sign of toxicity was observed when Phenolic Acids, used in this study, were administered for rats in dose of 2000 mg/kg. Conclusions In conclusion, the results of this study show that caffeic, ferulic, p -coumaric and cinnamic Acids display antiulcer activity.
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evaluation of antiulcer activity of the main Phenolic Acids found in brazilian green propolis
Journal of Ethnopharmacology, 2008Co-Authors: Muriel Primon De Barros, Marivane Lemos, Edson Luis Maistro, Mateus Freire Leite, Joao Paulo Barreto De Sousa, Jairo Kennup Bastos, Sergio Faloni De AndradeAbstract:Abstract Aim of the study In a previous study, our group described the gastric protective effect of the hydroalcoholic extract of Brazilian green propolis. The main compounds found in Brazilian green propolis include Phenolic Acids, such as: caffeic, ferulic, p-coumaric and cinnamic Acids. This study was therefore carried out to evaluate the antiulcerogenic property of the main Phenolic Acids found in Brazilian Green Propolis. Material and methods The anti-ulcer assays were performed using the following protocols: nonsteroidal-antiinflammatory drug (NSAID)-induced ulcer, ethanol-induced ulcer, and stress-induced ulcer. The effects of the Phenolic Acids on gastric content volume, pH and total acidity, using the pylorus ligated model, were also evaluated. Results It was observed that treatment using doses of 50 and 250 mg/kg of caffeic, ferulic, p-coumaric and cinnamic Acids and positive controls (omeprazol or cimetidine) significantly diminished the lesion index, the total area of the lesion and the percentage of lesion in comparison with the negative control groups. In addition, the percentage of ulcer inhibition was significantly higher in the groups treated with the different Phenolic Acids, cimetidine or omeprazol, in all the protocols used, compared with the negative control groups. In the model to determine gastric secretion, using ligated pylorus, treatment with Phenolic Acids and cimetidine reduced the volume of gastric juice and total acidity and significantly increased the gastric pH (p Conclusions In conclusion, the results of this study show that caffeic, ferulic, p-coumaric and cinnamic Acids display antiulcer activity.
