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Antioxidant potential and protein interactions of four tea plant extracts

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2021
bitstream_24274.pdf (124.1Kb)
Authors
Mišić, Milan
Margetić, Aleksandra
Vujčić, Zoran
Vujčić, Miroslava
Conference object (Published version)
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Abstract
Polyphenols are a large group of natural organic compounds mainly found in plants with diverse protective and metabolic functions. Phenolic compounds are well known for their antioxidant properties and the name “antioxidant” is mostly associated with them1. It’s also known that phenolic compounds, especially tannins, interact with proteins in various significant and distinct ways. This study was focused on examining these characteristics on aqueous extracts of tea plants local to Serbia (freshly picked Satureja montana, Mentha spicata, Salvia officinalis and Matricaria chamomilla), which are known to have various amounts and types of phenolic compounds. We examined total concentration of phenolic compounds, tannins, flavonoids, antioxidant activity and interactions with bovine serum albumin and whey protein. It was concluded that S. montana extract had the highest concentration of polyphenols and tannins. Flavonoid concentration was measured using the aluminium-chloride method and it w...as concluded that S. officinalis had the highest flavonoid content. Antioxidant activities were measured using DPPH, FRAP and ABTS, which are Single Electron Transfer (SET) mechanism-based antioxidant tests and ORAC which is a Hydrogen Atom Transfer mechanism-based antioxidant test. It was concluded that SET mechanism-based antioxidant activities correspond to the total concentration of polyphenols and tannins, which meant that S. montana extract had the highest antioxidant activity. S. officinalis extract exhibited the highest antioxidant activity measured by the ORAC assay, which corresponded to the highest Flavonoid concentration. Interactions between plant extracts and bovine serum albumin were measured via spectrophotometric and spectrofluorimetric titrations. It was concluded that S. montana exhibited most pronounced interactions with the protein. Nature of such interactions is still unknown but using SDS-PAGE it was concluded that proteins exhibit significant structural changes after interacting with plant extracts.

Keywords:
Phenolic compounds / tea plants / antioxidant activity / DPPH / FRAP / ABTS / ORAC
Source:
Proceedings - X Conference of Serbian Biochemical Society with international participation, “Biochemical Insights into Molecular Mechanisms”, 24.09.2021. Kragujevac, Serbia, 2021, 107-107
Publisher:
  • University of Belgrade - Faculty of Chemistry
  • Serbian Biochemical Society
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200026 (University of Belgrade, Institute of Chemistry, Technology and Metallurgy - IChTM) (RS-200026)
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200168 (University of Belgrade, Faculty of Chemistry) (RS-200168)

ISBN: 978-86-7220-108-6 (FOC)

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_cer_5839
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/5839
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - CONF
AU  - Mišić, Milan
AU  - Margetić, Aleksandra
AU  - Vujčić, Zoran
AU  - Vujčić, Miroslava
PY  - 2021
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/5839
AB  - Polyphenols are a large group of natural organic compounds mainly found in plants with diverse protective and metabolic functions. Phenolic compounds are well known for their antioxidant properties and the name “antioxidant” is mostly associated with them1. It’s also known that phenolic compounds, especially tannins, interact with proteins in various significant and distinct ways. This study was focused on examining these characteristics on aqueous extracts of tea plants local to Serbia (freshly picked Satureja montana, Mentha spicata, Salvia officinalis and Matricaria chamomilla), which are known to have various amounts and types of phenolic compounds. We examined total concentration of phenolic compounds, tannins, flavonoids, antioxidant activity and interactions with bovine serum albumin and whey protein. It was concluded that S. montana extract had the highest concentration of polyphenols and tannins. Flavonoid concentration was measured using the aluminium-chloride method and it was concluded that S. officinalis had the highest flavonoid content. Antioxidant activities were measured using DPPH, FRAP and ABTS, which are Single Electron Transfer (SET) mechanism-based antioxidant tests and ORAC which is a Hydrogen Atom Transfer mechanism-based antioxidant test. It was concluded that SET mechanism-based antioxidant activities correspond to the total concentration of polyphenols and tannins, which meant that S. montana extract had the highest antioxidant activity. S. officinalis extract exhibited the highest antioxidant activity measured by the ORAC assay, which corresponded to the highest Flavonoid concentration. Interactions between plant extracts and bovine serum albumin were measured via spectrophotometric and spectrofluorimetric titrations. It was concluded that S. montana exhibited most pronounced interactions with the protein. Nature of such interactions is still unknown but using SDS-PAGE it was concluded that proteins exhibit significant structural changes after interacting with plant extracts.
PB  - University of Belgrade - Faculty of Chemistry
PB  - Serbian Biochemical Society
C3  - Proceedings - X Conference of Serbian Biochemical Society with international participation, “Biochemical Insights into Molecular Mechanisms”, 24.09.2021. Kragujevac, Serbia
T1  - Antioxidant potential and protein interactions of four tea plant extracts
SP  - 107
EP  - 107
UR  - https://hdl.handle.net/21.15107/rcub_cer_5839
ER  - 
@conference{
author = "Mišić, Milan and Margetić, Aleksandra and Vujčić, Zoran and Vujčić, Miroslava",
year = "2021",
abstract = "Polyphenols are a large group of natural organic compounds mainly found in plants with diverse protective and metabolic functions. Phenolic compounds are well known for their antioxidant properties and the name “antioxidant” is mostly associated with them1. It’s also known that phenolic compounds, especially tannins, interact with proteins in various significant and distinct ways. This study was focused on examining these characteristics on aqueous extracts of tea plants local to Serbia (freshly picked Satureja montana, Mentha spicata, Salvia officinalis and Matricaria chamomilla), which are known to have various amounts and types of phenolic compounds. We examined total concentration of phenolic compounds, tannins, flavonoids, antioxidant activity and interactions with bovine serum albumin and whey protein. It was concluded that S. montana extract had the highest concentration of polyphenols and tannins. Flavonoid concentration was measured using the aluminium-chloride method and it was concluded that S. officinalis had the highest flavonoid content. Antioxidant activities were measured using DPPH, FRAP and ABTS, which are Single Electron Transfer (SET) mechanism-based antioxidant tests and ORAC which is a Hydrogen Atom Transfer mechanism-based antioxidant test. It was concluded that SET mechanism-based antioxidant activities correspond to the total concentration of polyphenols and tannins, which meant that S. montana extract had the highest antioxidant activity. S. officinalis extract exhibited the highest antioxidant activity measured by the ORAC assay, which corresponded to the highest Flavonoid concentration. Interactions between plant extracts and bovine serum albumin were measured via spectrophotometric and spectrofluorimetric titrations. It was concluded that S. montana exhibited most pronounced interactions with the protein. Nature of such interactions is still unknown but using SDS-PAGE it was concluded that proteins exhibit significant structural changes after interacting with plant extracts.",
publisher = "University of Belgrade - Faculty of Chemistry, Serbian Biochemical Society",
journal = "Proceedings - X Conference of Serbian Biochemical Society with international participation, “Biochemical Insights into Molecular Mechanisms”, 24.09.2021. Kragujevac, Serbia",
title = "Antioxidant potential and protein interactions of four tea plant extracts",
pages = "107-107",
url = "https://hdl.handle.net/21.15107/rcub_cer_5839"
}
Mišić, M., Margetić, A., Vujčić, Z.,& Vujčić, M.. (2021). Antioxidant potential and protein interactions of four tea plant extracts. in Proceedings - X Conference of Serbian Biochemical Society with international participation, “Biochemical Insights into Molecular Mechanisms”, 24.09.2021. Kragujevac, Serbia
University of Belgrade - Faculty of Chemistry., 107-107.
https://hdl.handle.net/21.15107/rcub_cer_5839
Mišić M, Margetić A, Vujčić Z, Vujčić M. Antioxidant potential and protein interactions of four tea plant extracts. in Proceedings - X Conference of Serbian Biochemical Society with international participation, “Biochemical Insights into Molecular Mechanisms”, 24.09.2021. Kragujevac, Serbia. 2021;:107-107.
https://hdl.handle.net/21.15107/rcub_cer_5839 .
Mišić, Milan, Margetić, Aleksandra, Vujčić, Zoran, Vujčić, Miroslava, "Antioxidant potential and protein interactions of four tea plant extracts" in Proceedings - X Conference of Serbian Biochemical Society with international participation, “Biochemical Insights into Molecular Mechanisms”, 24.09.2021. Kragujevac, Serbia (2021):107-107,
https://hdl.handle.net/21.15107/rcub_cer_5839 .

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