A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures

Arts, Mariken J.T.J; Dallinga, J. Sebastiaan; Voss, Hans–Peter; Haenen, Guido R.M.M.; Bast, Aalt

doi:10.1016/s0308-8146(02)00468-5

Cited by 129 publications

(86 citation statements)

References 13 publications

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“…Different free radicals were used for the determination of the antioxidant activity causing different reactivity with the phenolic compounds depending on their structure [21]. The ABTS˙+ has low selectivity in reactions with H-atom donors since it is reacting with any hydroxylated aromatics independently on their real antioxidant potential [22][23][24]. In contrast to ABTS˙+, the DPPH does not react with flavonoids, which contain no OH-groups in B-ring as well as with aromatic acids containing only one OH-group [24,25].…”

Section: Resultsmentioning

confidence: 99%

Phenol content and antioxidant activity of green, yellow and black tea leaves

Kopjar

Tadic

Piližota

2015

Chem Biol Techn Agric

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Background: Green, black and yellow tea leaves are rich in phenolic compounds that are known for their antioxidant activity thus beneficial effect on human health. In practice, different methods are used to determine antioxidant activity. The objective of this study was to determine content of phenols, flavonoids and tannins, as well as antioxidant activity of tea leaves. Results: Green, yellow and black tea leaves (intact and pulverised leaves) were used for extraction by methanol or acidified methanol. Spectrophotometric methods were used for determination of selected parameters. Antioxidant activity was determined in extracts and pulverised tea leaves by application of 2,2-diphenyl-1-picrilhydrazyl (DPPH) and 2,2′azinobis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) free radicals. For determination of antioxidant activity of the pulverised leaves, 'QUENCHER' method was used. The method is based on the direct treatment of dry sample with free radicals. Extracts obtained by extraction of pulverised tea leaves with acidified methanol had the highest phenolic content (3.823, 4.226 and 6.829 g/kg for green, black and yellow tea, respectively). In methanol extracts, phenol content decreased in order yellow > green > black tea and, in acidified methanol extracts, yellow > black > green tea, regardless of particle size of tea leaves for extraction. Flavonoid and tannin contents followed the same tendency as phenol content. The highest antioxidant activity had acidified methanol extracts of pulverised tea leaves, regardless of used method (DPPH and ABTS). Results of antioxidant activity obtained with 'QUENCHER' method were compared with results of acidified methanol extracts. Green and yellow tea had higher antioxidant activity when 'QUENCHER' method was used in contrast to the black tea where higher antioxidant activity was determined in extract. Conclusions: Particle size and extraction solvent had high influence on total phenolic compounds, total flavonoid and tannin content as well as on antioxidant activity. Also, antioxidant activity of samples highly depended on used free radicals and sample preparation prior their application.

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Section: Resultsmentioning

confidence: 99%

Phenol content and antioxidant activity of green, yellow and black tea leaves

Kopjar

Tadic

Piližota

2015

Chem Biol Techn Agric

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Section: Antioxidant Capacitymentioning

confidence: 99%

“…DPPH and ABTS, can probably be attributed to the fact that every individual phenol compound contained in wine causes a different response to the specific radical used in the assay (Lachman et al, 2007). Thus the use of a single method cannot provide a comprehensive prediction of the antioxidant efficacy of the different compounds (Arts et al, 2003).The total antioxidant capacity was performed separately from the skin and seed extracts produced according to the methodology described previously. For the analysis of antioxidant capacity, two analytical methods were used: ABTS (2.2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2.2-diphenyl-1-picrylhydrazyl).…”

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confidence: 99%

Relationship Between Antioxidant Capacity, Proanthocyanidin and Anthocyanin Content During Grape Maturation of Touriga Nacional and Tinta Roriz Grape Varieties

Jordão

Correia

2016

SAJEV

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To investigate antioxidant capacity in seeds and skins during grape maturation and its relationship with anthocyanin and proanthocyanidin content, two Portuguese red grape varieties, Touriga Nacional and Tinta Roriz (Vitis vinifera L.) were studied. Two analytical methods were used for antioxidant capacity analysis: the DPPH and ABTS methods. Proanthocyanidins from seeds and skins were separated into monomers, oligomers and polymers, while 13 individual anthocyanins from the skins were also evaluated by HPLC. For both grape varieties studied, antioxidant capacity from the skins and seeds was characterised during grape maturation by a general decrease, mainly in the first weeks after véraison, followed by stabilisation and a slight increase in the values in the last three weeks of ripening. A similar tendency was observed for the amount of all the different proanthocyanidin fractions quantified. Our results also showed that seeds are an important source of proanthocyanidins with respect to the grape berry skins. Seeds were also the grape berry fraction with the highest antioxidant capacity when compared to the antioxidant capacity content of the skins. For the 13 individual monomeric anthocyanins quantified during grape maturation, evolution was generally characterised by a continuous increase in the values. However, for some of the individual anthocyanins, the continuous increase was followed by stabilisation or a decrease in the values in the last weeks of ripening. Finally, there was a positive relationship between the different proanthocyanidin fractions and antioxidant capacity of both grape varieties studied; while a negative relationship during grape maturation was obtained for individual anthocyanins. INTRODUCTIONGrapes have long been appreciated for their rich content of phenolic compounds such as gallic acid, catechin, anthocyanins and resveratrol, and a wide variety of procyanidins (Cheynier & Rigaud, 1986;Ricardo-da-Silva et al., 1992a;Jordão et al., 1998aJordão et al., , 1998bKennedy et al., 2000aKennedy et al., , 2001 Jordão et al., 2001a,b;Sun et al., 2001). Phenolic compounds can be classified into two groups: flavonoids and nonflavonoids. The main C 6 -C 3 -C 6 flavonoids in wine include conjugates of the flavonols, quercetin and myricetin; flavin-3-ols (+)-catechin and (-)-epicatechin; and anthocyanins. The nonflavonoids incorporate the C 6 -C 1 hydroxy-benzoic acids, and gallic and ellagic acids; the C 6 -C 3 hydroxycinnamates caffeic, caftaric and p-coumaric acids, and the C 6 -C 2 -C 6 stilbenes trans-resveratrol, cis-resveratrol, and trans-resveratrol glucoside.In the grape berry, flavonoids such as anthocyanins are located mainly in the skins (Jordão et al., 1998a), while the flavan-3-ols (catechins and proanthocyanidins) are present in the skins, seeds and stems (Ribéreau-Gayon, 1972; Ricardoda-Silva et al., 1992b;Fuleki & Ricardo-da-Silva, 1997;Kennedy et al., 2000aKennedy et al., , 2000b Jordão et al., 2001a,b;Sun et al., 2001).Anthocyanin accumulation in the vacuoles of the skin begins ...

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“…Polyphenols-proteins binding may have many kinds of influence in bioavailability depending on the method of intake and amount and the structure [2,3] . Researches have shown that the antioxidant capacity of polyphenols could be modified by the presence of proteins when the experiment carried out in vitro [4,5] . The α-amylase is widely distributed in animal saliva, pancreas, which is acting on starch and cut α-1, 4-bond indiscriminately into maltose, glucose, α-1, 6-bond limit dextrin.…”

Section: Introductionmentioning

confidence: 99%

Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols

Gao¹,

Cheng²,

Yu³

et al. 2016

Proceedings of the 2016 4th International Conference on Machinery, Materials and Computing Technology

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Abstract. The antioxidant capacity of peanut shell polyphenols interacted with pancreatic α-amylase is examined in vitro. The results indicated that peanut shells polyphenols could be used as a kind of potential natural antioxidant for food. The polyphenols easier binding to proteins made its scavenging activities decreased in complex biological mixtures when binding to the α-amylase which include phlorglucinol, luteolin, pyrogallol, and catechin. From the results, the decreasing extention had a tight relationship with the structure of polyphenol. A carbony group at C (4) in the polyphenolic molecule showed great effect on interaction between polyphenols and α-amylase which leading a higher decrease in scavenging activities of peanut shells polyphenols. And meta-position polyphenolic hydroxyls were more active than adjacent polyphenolic hydroxyls in the interaction with α-amylase.

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A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures

Cited by 129 publications

References 13 publications

Phenol content and antioxidant activity of green, yellow and black tea leaves

Phenol content and antioxidant activity of green, yellow and black tea leaves

Relationship Between Antioxidant Capacity, Proanthocyanidin and Anthocyanin Content During Grape Maturation of Touriga Nacional and Tinta Roriz Grape Varieties

Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols

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