A procedure to measure the antiradical efficiency of polyphenols

Sánchez‐Moreno, Concepción; Larrauri, José A.; Saura‐Calixto, Fulgencio

doi:10.1002/(sici)1097-0010(199802)76:2<270::aid-jsfa945>3.0.co;2-9

Cited by 1,608 publications

(851 citation statements)

References 18 publications

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“…The time needed to reach the steady state at EC 50 concentration (T EC50 ) was calculated graphically and the values varied from 2.45 to 3.42 min, averaging 2.85 min. The AE value, a parameter that combines both factors, was also calculated, 29 with the values varying from 0.87 × 10 −3 to 2.24 × 10 −3 , averaging 1.71 × 10 −3 (Table 5). Traditional pasteurized juices (Juices 2 and 3) and freshly squeezed orange juice (Juice 1) showed the highest antioxidant activity.…”

Section: Determination Of the Dpph • Stable Radical Scavengingmentioning

confidence: 99%

“…Ascorbic acid is a well-known free-radical scavenger. 12,35 Therefore, owing to its high activity as a DPPH ž stable radical scavenger 29 and the high concentration found in the orange juices compared with the other bioactive compounds, we could explain the statistically significant correlation found between ascorbic acid and total vitamin C content and free-radical scavenger parameters, as well as their high contribution to the antioxidant activity of orange juices. Regarding the antioxidant activity of carotenoids, they are efficient DPPH ž radical scavengers.…”

Section: Determination Of the Dpph • Stable Radical Scavengingmentioning

confidence: 99%

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Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

et al. 2003

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Dietary recommendations for healthy eating include the consumption of fruit juices whose health effects are ascribed, in part, to carotenoids, phenolic compounds and vitamin C. These bioactive compounds have been implicated in the reduction of degenerative human diseases, mainly due to their antioxidant potential. Orange juice is characterized by substantial accumulation (apart from ascorbic acid) of flavonoids and carotenoids. Commercial orange juice is the main human dietary source of antioxidant compounds in developed countries. The qualitative and quantitative determination of carotenoid, flavonoid and vitamin C content of Spanish commercial orange juices was achieved by highperformance liquid chromatography. The health-related properties of bioactive compounds contained in orange juice are based on their antioxidant activity. The antioxidant capacity of these juices was assessed by 2,2-diphenyl-1-picrylhydrazyl stable radical scavenging and was compared with a freshly squeezed orange juice. In addition, the relative contribution of the different bioactive compounds to the antioxidant activity of orange juices was calculated. Total vitamin C was found to be the major contributor to the antioxidant potential of the orange juices studied, followed by flavonoid and carotenoid compounds. Ascorbic acid, total vitamin C and β-cryptoxanthin content correlated positively with the free-radical scavenging parameters. No significant differences, in terms of antioxidant capacity, were found between commercial traditional pasteurized orange juices and freshly squeezed orange juice.

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Section: Determination Of the Dpph • Stable Radical Scavengingmentioning

confidence: 99%

Section: Determination Of the Dpph • Stable Radical Scavengingmentioning

confidence: 99%

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

et al. 2003

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“…The antiradical capacity of the sample extracts was estimated according to the procedure of BrandWilliams 18 et al as slightly modified by Sánchez-Moreno et al 19 These measurements were carried on aqueous methanolic extracts of raw and frozen fruits using the DPPH radical (DPPH . ).…”

Section: Free Radical-scavenging Capacitymentioning

confidence: 99%

Relation between bioactive compounds and free radical‐scavenging capacity in berry fruits during frozen storage

2003

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In this work the correlation between the free radical-scavenging capacity and bioactive compounds (anthocyanins, ellagic acid, total phenolics and vitamin C) in four Spanish raspberry cultivars (Heritage, Autumn Bliss, Zeva and Rubi) and Spanish wild blackberry as affected by freezing and frozen storage was evaluated. From this mathematical study a significant correlation was obtained between the radical-scavenging capacity and the anthocyanin and total phenolic contents in both raspberry (r = 0.85 and 0.83 respectively) and blackberry (r = 0.84 and 0.68 respectively) fruits, but no correlation was found between this parameter and the ellagic acid and vitamin C contents. A key objective of this study was to select the raspberry cultivar most suitable for freezing preservation in terms of the stability of its health-promoting constituents. A two-dimensional principal component analysis (PCA) of the raspberry cultivars explained 82% of the total variance of the factors mentioned above. The early raspberry cultivars (Heritage and Autumn Bliss) showed a lower content of bioactive compounds and lower radical-scavenging capacity, while the late cultivars (Zeva and Rubi) showed higher values, and these differences were clearly displayed by the PCA.

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“…The antioxidant activity of L-dopa, compound I, compound II, 5-HTP, mucuna seed extract, quercetin, BHA and BHT was measured in terms of hydrogendonating or radical-scavenging ability using the stable radical DPPH • method 23 as modified by Sánchez-Moreno et al 24 A methanolic solution (0.1 ml) of each sample at various concentrations was added to 3.9 ml (0.025 g l −1 ) of DPPH • solution. The decrease in absorbance at 515 nm was recorded at 1 min intervals using a Hitachi U-2000 spectrophotometer until the reaction reached its plateau.…”

Section: Determination Of Free Radical-scavenging Activity On αα-Dipmentioning

confidence: 99%

“…In the present study, all samples had a very high radicalscavenging activity (P < 0.05) on DPPH • , the order being as follows: L-dopa > compound I > 5-HTP > compound II > quercetin > mucuna seed extract > BHA > BHT. As can be seen in Table 1, the values for quercetin and BHA are very close to the respective values of 84 and 93 mg g −1 reported by Sánchez-Moreno et al 24 The higher antiradical activity of the non-protein amino (L-dopa, compound II and 5-HTP)/imino (compound I) acids and total phenolic extract of mucuna seeds might be due to the substitution of hydroxyl groups without any methoxy group substitutions, thus contributing to their hydrogendonating ability. 23 However, L-dopa was found to be a more potent DPPH • scavenger than all other samples tested, including the reference standards.…”

Section: Scavenging Effect On αα-Diphenyl-β-picrylhydrazyl (Dpph • )mentioning

confidence: 99%

Studies on antioxidant activities of mucuna seed (Mucuna pruriens var utilis) extract and various non‐protein amino/imino acids through in vitro models

2003

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The antioxidant activities of a methanolic extract of mucuna beans (Mucuna pruriens var utilis) and several non-protein amino/imino acids, namely L-3,4-dihydroxyphenylalanine (L-dopa), L-3-carboxy-6,7-dihydroxy-1,2,3,4-tetrahydroisoquinoline (compound I), (−)-1-methyl-3-carboxy-6,7-dihydroxy-1,2,3,4-tetrahydroisoquinoline (compound II) and 5-hydroxytryptophan (5-HTP), were evaluated. By virtue of their hydrogen-donating ability, all the tested compounds and the mucuna seed extract showed excellent reducing power, with the highest values being recorded for L-dopa in a dosedependent manner. Similarly, as compared with synthetic antioxidants (BHT and BHA) and quercetin, all the tested compounds and the seed extract were found to be more potent in free radical-scavenging activity (P < 0.05) against α,α-diphenyl-β-picrylhydrazyl (DPPH • ) radicals. Hydroxyl radicals (OH • ) and superoxide anion radicals (O 2 •− ) were effectively scavenged by the tested compounds, with the exception that no scavenging activity of 5-HTP was observed on (O 2 •− ) up to a concentration of 2 mg ml −1 , as was also the case for BHA. Among the tested non-protein amino/imino acids and seed extract the highest peroxidation-inhibiting activity (95%) was recorded for 5-HTP. On the other hand, in the linoleic acid/β-carotene-bleaching system, L-dopa, compound I and compound II acted as pro-oxidants, whereas the seed extract showed only weak antioxidant activity as in the linoleic acid emulsion system.

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A procedure to measure the antiradical efficiency of polyphenols

Cited by 1,608 publications

References 18 publications

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Relation between bioactive compounds and free radical‐scavenging capacity in berry fruits during frozen storage

Studies on antioxidant activities of mucuna seed (Mucuna pruriens var utilis) extract and various non‐protein amino/imino acids through in vitro models

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