A new approach to assess the total antioxidant capacity using the TEAC assay

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

doi:10.1016/j.foodchem.2004.02.008

Cited by 218 publications

(151 citation statements)

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“…Determination of trolox equivalent antioxidant capacity (TEAC) The trolox equivalent antioxidant capacity (TEAC) assay is widely applied to assess the amount of radicals that can be scavenged by an antioxidant, i.e. the antioxidant capacity (Arts et al 2004). Table 3 presented the inhibition of ABTS ·+ radicals by the raw and processed seed samples of D. lablab and the inhibition was achieved at the concentration of 10 μg/ml.…”

Section: Resultsmentioning

confidence: 99%

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

2011

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The effects of raw, dry heated and pressure cooked samples on total phenolic components and antioxidant activity in commonly consumed field bean, Dolichos lablab L. was investigated. The raw and processed samples were extracted with 70% methanol. Processing of legumes caused decreases in total phenolic content when compared to the raw samples. However, the dry heating caused remarkable increase in tannin contents (1.809±0.25 g GAE/ 100 g extract). Dry heated samples of D. lablab was found to possess the highest DPPH (IC 50, 2.53±0.17 μg/ml), TEAC (4649.8±38.4 μmol/g DM), OH˙radical (IC 50, 42.2 ±0.67 μg/ml) scavenging activities, inhibition of linoleic acid and ferric reducing capacity than other samples. The raw samples displayed the highest antihemolytic activity (59.6 ± 1.53%) and chelating capacity (74.2 ± 1.37 mg EDTA/g). Dry heat processing exhibited several advantages in retaining the antioxidant components and activities. The higher correlation was found the phenolic content with chelating (r 2 =0.933) and antihemolytic (r 2 =0.839) activities, but a poor correlation with other assays. Moreover, the content of tannins gave good correlation (r 2 =0.644-0.997) with all antioxidant assays. The low correlation values between total phenols and the antioxidative activity suggest that the major antioxidant compounds in studied seeds might be tannins.

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Section: Resultsmentioning

confidence: 99%

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

2011

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“…The results were expressed in milligrams of 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) Sigma Chemical Co. equivalent antioxidant capacity (TEAC) g -1 of the extract. We used the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) Sigma Chemical Co. method proposed by Re et al [9], Van Den Berg et al [10] and Arts et al [11], with modifications' to determine the antioxidant activity. The results were expressed in mg of Troloxequivalent antioxidant capacity (TEAC) g -1 of extract.…”

Section: Methodsmentioning

confidence: 99%

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

Huber¹,

Brigide²,

Bretas³

et al. 2016

J Nutr Food Sci

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This study aimed to evaluate the impact of thermal processing and soaking on the profiles and contents of phenolic compounds in brown beans, as well as their antioxidant activity. We evaluated the antioxidant activity of extracts and the contents of phenolic acids and flavonoids by high-performance liquid chromatography (HPLC). With the exception of chlorogenic acid, the contents of all of the other phenolic acids were increased by cooking. Kaempferol was only detected in samples treated by soaking followed by cooking. Catechin and kaempferol-3-glucoside were found in all of the brown bean extracts. Cooking, with or without soaking, caused significant increases in the concentrations of quercetin and quercetin-3-glucoside only. The effect of the heat treatment increased the antioxidant activity and the concentrations of the phenolic compounds evaluated.

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“…The methods employing chromogen compounds are commonly applied due to their ease, speed and sensitivity [12,13]. ABTS assay, in which the radical cation (ABTS •1 ) derived from 2,2 0 -azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) is used, seems to be most popular [14,15]. As ABTS…”

Section: Introductionmentioning

confidence: 99%

The importance of solvent type in estimating antioxidant properties of phenolic compounds by ABTS assay

Dawidowicz

Olszowy

2013

Eur Food Res Technol

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ABTS assay belongs to the most popular methods employed for estimating antioxidant activity. However, researchers seldom pay attention to specific factors influencing the determination of antioxidant activity of the examined compounds and mixtures. The paper shows that the type of alcohol used significantly influences the estimation of antioxidant activity of phenolic compounds in ABTS assay, namely that their antioxidant activity increase with the lengthening of the aliphatic chain in alcohol. It results rather from the changes in ABTS•1 solvatation energy by the employed alcohols than from dissociation variations of phenolic compounds. The obtained results point to the difficulties in the correct estimation of the real antioxidant properties of plant and food extracts by ABTS assay. The presented results have also an ecological implication as they refer to the difference in estimation of antioxidant properties of compounds resulting from the replacement of toxic methanol by GRAS (Generally-Recognized-As Safe) solvents, ethanol and propanol.

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A new approach to assess the total antioxidant capacity using the TEAC assay

Cited by 218 publications

References 13 publications

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

The importance of solvent type in estimating antioxidant properties of phenolic compounds by ABTS assay

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