Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000401041 |
Resumo: | Abstract This study was conducted to compare the correlations between free radical antioxidant activity and anti-wrinkling activity. Areca nut was extracted using various concentrations of ethanol (0, 40, 80, and 100%) and methanol (0, 40, 80, and 100%) at 100 °C for 90 min. The ethanolic and methanolic extracts of Areca nut were evaluated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, including total antioxidant capacity (TAC), FRAP, DPPH, ABTS, and superoxide anion radical scavenging activity (SRSA), and anti-wrinkling activity (collagenase inhibition and elastase inhibition). In addition, the antioxidant activities were correlated with collagenase inhibition. The antioxidant activities of the extracts exhibited little correlation (R=0.008-0.0760) with TPC, TFC, and TAC; however, significant correlation (R=0.825-0.891) was shown with collagenase inhibition. The 40% and 80% EtOH extracts showed the highest levels of antioxidant activities, and also had the highest phenolic and flavonoid contents. The antioxidant activities of the 80% EtOH extracts was greater than that of other extracts. These results indicate that the collagenase inhibition effects of Areca nut extracts may be due to free radical antioxidant activities, and the optimal extraction condition was 80% EtOH. |
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Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contentsAreca nutfree radical antioxidantanti-wrinkling, RNSAbstract This study was conducted to compare the correlations between free radical antioxidant activity and anti-wrinkling activity. Areca nut was extracted using various concentrations of ethanol (0, 40, 80, and 100%) and methanol (0, 40, 80, and 100%) at 100 °C for 90 min. The ethanolic and methanolic extracts of Areca nut were evaluated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, including total antioxidant capacity (TAC), FRAP, DPPH, ABTS, and superoxide anion radical scavenging activity (SRSA), and anti-wrinkling activity (collagenase inhibition and elastase inhibition). In addition, the antioxidant activities were correlated with collagenase inhibition. The antioxidant activities of the extracts exhibited little correlation (R=0.008-0.0760) with TPC, TFC, and TAC; however, significant correlation (R=0.825-0.891) was shown with collagenase inhibition. The 40% and 80% EtOH extracts showed the highest levels of antioxidant activities, and also had the highest phenolic and flavonoid contents. The antioxidant activities of the 80% EtOH extracts was greater than that of other extracts. These results indicate that the collagenase inhibition effects of Areca nut extracts may be due to free radical antioxidant activities, and the optimal extraction condition was 80% EtOH.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000401041Food Science and Technology v.41 n.4 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.35520info:eu-repo/semantics/openAccessBYUN,Na-youngHEO,Mi-RaYIM,Soon-Hoeng2021-12-10T00:00:00Zoai:scielo:S0101-20612021000401041Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
title |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
spellingShingle |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents BYUN,Na-young Areca nut free radical antioxidant anti-wrinkling, RNS |
title_short |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
title_full |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
title_fullStr |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
title_full_unstemmed |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
title_sort |
Correlation of anti-wrinkling and free radical antioxidant activities of Areca nut with phenolic and flavonoid contents |
author |
BYUN,Na-young |
author_facet |
BYUN,Na-young HEO,Mi-Ra YIM,Soon-Ho |
author_role |
author |
author2 |
HEO,Mi-Ra YIM,Soon-Ho |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
BYUN,Na-young HEO,Mi-Ra YIM,Soon-Ho |
dc.subject.por.fl_str_mv |
Areca nut free radical antioxidant anti-wrinkling, RNS |
topic |
Areca nut free radical antioxidant anti-wrinkling, RNS |
description |
Abstract This study was conducted to compare the correlations between free radical antioxidant activity and anti-wrinkling activity. Areca nut was extracted using various concentrations of ethanol (0, 40, 80, and 100%) and methanol (0, 40, 80, and 100%) at 100 °C for 90 min. The ethanolic and methanolic extracts of Areca nut were evaluated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, including total antioxidant capacity (TAC), FRAP, DPPH, ABTS, and superoxide anion radical scavenging activity (SRSA), and anti-wrinkling activity (collagenase inhibition and elastase inhibition). In addition, the antioxidant activities were correlated with collagenase inhibition. The antioxidant activities of the extracts exhibited little correlation (R=0.008-0.0760) with TPC, TFC, and TAC; however, significant correlation (R=0.825-0.891) was shown with collagenase inhibition. The 40% and 80% EtOH extracts showed the highest levels of antioxidant activities, and also had the highest phenolic and flavonoid contents. The antioxidant activities of the 80% EtOH extracts was greater than that of other extracts. These results indicate that the collagenase inhibition effects of Areca nut extracts may be due to free radical antioxidant activities, and the optimal extraction condition was 80% EtOH. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000401041 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000401041 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.35520 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.4 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126328996364288 |