Comparison of TLC and spectrophotometric methods for evaluation of the antioxidant activity of grape and berry anthocyanins

Lapornik, Brigita; Wondra, Alenka Golc; Prošek, Mirko

doi:10.1556/jpc.17.2004.3.9

Cited by 14 publications

(6 citation statements)

References 13 publications

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“…Phenolic compounds are secondary plant metabolites and important determinants in the sensory and extra nutritional quality of fruits, vegetables and other plants (Lapornik et al, 2004;Ignat et al, 2011). According to Flores et al (2014), the biosynthetic pathway of flavonoids starts with L-phenil alanine yelding cinnamic acid by a reaction of monoxidative deamination catalysed by phenylalanine ammonia lyase, which directs the carbon flow from the shikimate pathway to the various branches of the general phenylpropanoid metabolism (Vogt, 2010).…”

Section: Classes Of Phenolic Compoundsmentioning

confidence: 99%

Health promoting and sensory properties of phenolic compounds in food

2014

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Phenolic compounds have been extensively studied in recent years. The presence of these compounds in various foods has been associated with sensory and health promoting properties. These products from the secondary metabolism of plants act as defense mechanisms against environmental stress and attack by other organisms. They are divided into different classes according to their chemical structures. The objective of this study was to describe the different classes of phenolic compounds, the main food sources and factors of variation, besides methods for the identification and quantification commonly used to analyze these compounds. Moreover, the role of phenolic compounds in scavenging oxidative stress and the techniques of in vitro antioxidant evaluation are discussed. In vivo studies to evaluate the biological effects of these compounds and their impact on chronic disease prevention are presented as well. Finally, it was discussed the role of these compounds on the sensory quality of foods.

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Section: Classes Of Phenolic Compoundsmentioning

confidence: 99%

Health promoting and sensory properties of phenolic compounds in food

2014

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“…The method described by Lapornik, Golc Wondra, and Prošek (2004) was used. The method estimates the relative ability of an antioxidant substance to scavenge the radicals thus leading to the disappearance of the radical chromogens.…”

Section: Measurement Of Total Antioxidant Activity Using Dpph Testmentioning

confidence: 99%

Comparison of extracts prepared from plant by-products using different solvents and extraction time

Lapornik

Prošek

Wondra

2005

Journal of Food Engineering

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716

389

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“…The analytical methods used for evaluation of antioxidant activity can be divided into two classes -those that involve preliminary chromatographic separation and those that do not. The first class of methods includes high-performance liquid chromatography (HPLC) (Dapkevicius, van Beek, & Niederländer, 2001;Que, Mao, & Pan, 2006), (high performance) thin-layer chromatography (HP) TLC (Cimpoiu, 2006;Lapornik, Wondra, & Prosek, 2004), and capillary zone electrophoresis (CZE) (Minussi et al, 2003). The second includes different strategies based on electronic paramagnetic resonance (EPR) (Amarowicz, Pegg, Rahimi-Moghaddam, Barl, & Weil, 2004;Stasko, Polovka, Brezova, Biskupic, & Malik, 2006) or UV-visible spectrometry (Prakash, Singh, & Upadhyay, 2007) which are based on the reaction between the antioxidant compounds and various chromogenic free radicals, especially 2,2-diphenyl-1-picrylhydrazyl (DPPH) (Villano, Fernandez-Pachon, Moya, Troncoso, & GarciaParrila, 2007).…”

Section: Introductionmentioning

confidence: 99%