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This study focuses on the development and application of various antioxidant assays to evaluate the antioxidant potential of betel leaf essential oil (BLEO)-based nanoemulsions. The assays employed include the Folin-Ciocalteu phenol method (TPC), DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay, providing comprehensive insights into the bioactive properties of BLEO nanoemulsions. The Folin-Ciocalteu method measures the total phenolic content, while DPPH and FRAP assays assess the radical scavenging and reducing power capabilities, respectively. The nanoemulsion formulation enhances the stability and bioavailability of BLEO, demonstrating improved antioxidant activity compared to the unformulated oil. Results indicate a strong correlation between BLEO concentration and antioxidant activity, with the nanoemulsion exhibiting enhanced efficacy in all assays tested. The outcomes suggest that BLEO nanoemulsions can be effectively utilized as a natural antioxidant in food preservation and pharmaceutical applications. The study highlights the importance of nanoemulsion-based delivery systems for improving the functional properties of essential oils, providing a sustainable approach to harness their full antioxidant potential. This research contributes valuable data for future studies on the application of nanoemulsions in food science and biotechnology, particularly in the enhancement of bioactive compound stability and bioavailability.

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Analysis of Total Phenolic Content, Total Flavonoid Content, and Antioxidant Properties of Extracted Essential Oils

  • 章节

  • 发表日期：

    2025年

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  • Manisha Kaushal,
  • Devina Vaidya,
  • Ruchi Sharma,
  • Chahat Thakur,
  • Anil Gupta

摘要

This study focuses on the development and application of various antioxidant assays to evaluate the antioxidant potential of betel leaf essential oil (BLEO)-based nanoemulsions. The assays employed include the Folin-Ciocalteu phenol method (TPC), DPPH radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay, providing comprehensive insights into the bioactive properties of BLEO nanoemulsions. The Folin-Ciocalteu method measures the total phenolic content, while DPPH and FRAP assays assess the radical scavenging and reducing power capabilities, respectively. The nanoemulsion formulation enhances the stability and bioavailability of BLEO, demonstrating improved antioxidant activity compared to the unformulated oil. Results indicate a strong correlation between BLEO concentration and antioxidant activity, with the nanoemulsion exhibiting enhanced efficacy in all assays tested. The outcomes suggest that BLEO nanoemulsions can be effectively utilized as a natural antioxidant in food preservation and pharmaceutical applications. The study highlights the importance of nanoemulsion-based delivery systems for improving the functional properties of essential oils, providing a sustainable approach to harness their full antioxidant potential. This research contributes valuable data for future studies on the application of nanoemulsions in food science and biotechnology, particularly in the enhancement of bioactive compound stability and bioavailability.