Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

“…(10 8 CFU/mL, and Lactobacillus plantarum (10 8 CFU/mL), with the ratio of 1:1:1 and reported to be optimal strains for kombucha fermentation (Ma et al, 2008;Xie, 2011). The Erlenmeyer flask was carefully covered, and fermentation was performed at 30 °C with shaking (100 rpm) for 90 h. The fermented tea was centrifuged at 10,000 rpm for 10 min, and antioxidant activity was determined (Marques et al, 2012;Vissotto et al, 2013;Li et al, 2012). All analyses were carried out in duplicate.…”

“…The reaction was initiated by adding 1.0 mL of 0.01% H 2 O 2 solution. After incubation at 37 °C in a water bath for 60 min, the absorbance of the reaction mixture was measured at 536 nm against reagent blank (Vissotto et al, 2013).…”

Antioxidant activities of fractions from longan pericarps

“…To assess the radical scavenging capacity of crude extract and four sub-fractions from longan pericarp, DPPH, ABTS and hydroxyl radical scavenging activity were investigated (Villaño et al, 2007;Vissotto et al, 2013;Re et al, 1999). DPPH and ABTS radical-scavenging activity were calculated as Inhibition Ratio(%) = [(A 0 -A 1 )/A 0 ]×100, hydroxyl radicalscavenging activity was calculated as Inhibition Ratio(%) = [A 0 -(A 1 -A 2 )/A 0 ]×100, where A 0 is the absorbance without sample, A 1 is the absorbance with samples and A 2 is reagent blank.…”

Extraction optimization of antioxidant polysaccharides from leaves of Gynura bicolor (Roxb. & Willd.) DC

“…Hydroxyl radical-scavenging activities of polysaccharide from G. bicolor were determined according to previous method with slightly modification (Vissotto et al, 2013). 0.5 ml of sample solutions with various concentrations were mixed with 1.5 ml of 2.0 mmol/L FeSO 4 , then 1.5 ml of 6.0 mmol/L H 2 O 2 and 1.5 ml of 6.0 mmol/L sodium salicylate were added.…”