Application of Novel Assay Methods for Superoxide Anion-Scavenging Activity to Food Samples.

Ukeda, Hiroyuki; Moriyama, Hironori; Kawana, Daisuke; Katayama, Yasuyuki; Nakabayashi, Kinichi; Sawamura, Masayoshi

doi:10.3136/nskkk.49.25

Cited by 9 publications

(2 citation statements)

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“…The superoxide anion scavenging activity of the sample was measured according to the 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium monosodium salt (WST-1) method and the electron spin resonance (ESR) method. The WST-1 method was performed with the SOD Assay Kit-WST according to Ukeda et al (21). Twenty microliters of sample, 200 µL of WST working solution, and 20 µL of enzyme working solution were mixed.…”

Section: Reagentsmentioning

confidence: 99%

Determination of Antioxidant Activity and Characterization of Antioxidant Phenolics in the Plum Vinegar Extract of Cherry Blossom (Prunus lannesiana)

Matsuura

Moriyama

Takeda

et al. 2007

J. Agric. Food Chem.

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Sakura-cha (salted cherry blossom tea) is a Japanese tea that is traditionally served at celebrations such as wedding ceremonies. The production of Sakura-cha includes the immersion of cherry blossom flowers in Japanese plum vinegar, and through this process, the byproduct (plum vinegar extract of cherry blossom) is obtained. In this study, the antioxidant activity of the plum vinegar extract of cherry blossom was examined. The plum vinegar extract of cherry blossom had a greater superoxide anion scavenging activity compared with red wine, which is a well-known strong antioxidant. Liquid chromatography-mass spectrometry analysis showed that cyanidin-3-glucoside, cyanidin-3-rutinoside, and caffeic acid were the major components in the phenolic extract prepared from plum vinegar extract of cherry blossom, and they possessed superoxide anion scavenging activity. Caffeic acid is mainly responsible for the scavenging activity of phenolic extract; the contributions of cyanidin-3-glucoside and cyanidin-3-rutinoside were minor.

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Section: Reagentsmentioning

confidence: 99%

Determination of Antioxidant Activity and Characterization of Antioxidant Phenolics in the Plum Vinegar Extract of Cherry Blossom (Prunus lannesiana)

Matsuura

Moriyama

Takeda

et al. 2007

J. Agric. Food Chem.

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show abstract

“…SOD-like activity was evaluated with a WST SOD assay kit according to the method of Ukeda et al 17) O 2 À was produced by the system of xanthine and xanthine oxidase, and five concentrations of each sample were prepared. Each sample solution (20 l) was mixed with 200 l of the reagent working solution and 20 l of the enzyme working solution.…”

Section: Chemicals 22mentioning

confidence: 99%