Aging of Whiskey Increases 1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity

Abstract

1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of Japanese whiskey after various aging periods in oak barrels was measured to evaluate the antioxidative effects of whiskey. The activity of the whiskey increased with the aging period with high correlation. The activity of various types of whiskey was measured and shown to be correlated to the potentiation of the GABAA receptor response measured in a previous paper. However, the fragrant compounds in the whiskey which potentiated the GABAA receptor response had low DPPH radical scavenging activity, while phenol derivatives had high radical scavenging activity. The whiskey was extracted by pentane. The aqueous part showed the scavenging activity, whereas the pentane part did not. Thus, both the DPPH radical scavenging activity and the potentiation of the GABAA receptor response increased during whiskey aging in oak barrels, but were due to different components. The whiskey protected the H2O2-induced death of E. coli more than ethanol at the same concentration as that of the whiskey. The changes that occurred in the whiskey during aging may be the reason aged whiskies are so highly valued.

Total Phenolic Content, Antioxidative, Anti-amylase, Anti-glucosidase, and Antihistamine Release Activities of Bangladeshi Fruits

“…DPPH radical scavenging activity The reaction mixture (total volume, 3 mL), consisting of 0.5 mL of a 0.5 M acetic acid buffer solution at pH 5.5, 1 mL of 0.2 mM DPPH in ethanol, and 1.5 mL of a 50% (v/v) ethanol aqueous solution with the extracts, was shaken vigorously (Blios, 1958;Hatano et al, 1988;Aoshima et al, 2004). After incubation at room temperature for 30 min, the amount of DPPH remaining was determined by measuring absorbance at 517 nm.…”

“…narikeli were 5.58, 4.27, 18.5, 8.4, 5.4, 11.9, 6.7, 8.25, 3.6, 5.2, 11.5, and 10.2 % d.w. respectively. Twenty milligrams of each extract was dissolved in 1 mL of ethanol to prepare a stock-solution for experiments.Determination of total phenolic content The total concentration of phenolics (TPH) in the extracts was determined according to the Folin-Ciocalteu method (Ough and Amerine, 1988) with gallic acid (GA) as the standard and expressed (mg) as gallic acid equivalents (GAE)/g of extract (Aoshima and Ayabe, 2007).DPPH radical scavenging activity The reaction mixture (total volume, 3 mL), consisting of 0.5 mL of a 0.5 M acetic acid buffer solution at pH 5.5, 1 mL of 0.2 mM DPPH in ethanol, and 1.5 mL of a 50% (v/v) ethanol aqueous solution with the extracts, was shaken vigorously (Blios, 1958;Hatano et al, 1988;Aoshima et al, 2004). After incubation at room temperature for 30 min, the amount of DPPH remaining was determined by measuring absorbance at 517 nm.…”

Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

“…DPPH radical scavenging assay: The scavenging activity of stable 2,2-Diphenyl-1-picrylhydazyl (DPPH) free radical was determined following Aoshima et al [11] with modification. To 100µL of methanol extract, 2.9 ml of DPPH reagent (0.1 mM in methanol) was added followed by vigorous shaking and incubated in dark and room temperature for 30 min before reading the absorbance at 517nm in spectrophotometer (Multiskan Go, Thermo Scientific).…”

Appraisal of antioxidant capacity and phytochemical screening in aqueous and acetone extracts of vegetables grown in Bhimber AJK, Pakistan

“…For the detection of scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl (DPPH), the method described by Yu and Aoshima (Yu et al, 2002;Aoshima et al, 2004) was used. Took 2 mL of sample extracts and added DPPH 2.5 mL (0.1 mM MeOH) and the mixture was incubated in dark for half an hour at room temperature.…”