Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine

Bou, Ricard; Chen, Bingcan; Guardiola, Francesc; Codony, R.; Decker, Eric A.

doi:10.1016/j.foodchem.2010.05.003

Cited by 10 publications

(2 citation statements)

References 48 publications

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“…Lipid peroxidation was determined by estimating lipid hydroperoxide content following the FOX assay described by Bou et al (2010). Leaves were ground with a mortar and pestle with liquid nitrogen, homogenized in 50 mmol L À1 potassium phosphate buffer (pH 6Á0) and centrifuged at 20 000 g for 25 min at 4 C. To 50 mL of supernatant an equal volume of 10 mM triphenylphosphine (TPP) in methanol was added and incubated for 30 min in darkness at room temperature.…”

Section: Lipid Peroxidation Assaymentioning

confidence: 99%

Interplay between vitamin E and phosphorus availability in the control of longevity inArabidopsis thaliana

Simancas

Munné‐Bosch

2015

Ann Bot

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Section: Lipid Peroxidation Assaymentioning

confidence: 99%

Interplay between vitamin E and phosphorus availability in the control of longevity inArabidopsis thaliana

Simancas

Munné‐Bosch

2015

Ann Bot

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“…This assay can be performed either using a 96-well plate and a spectrofluorometer or using the macerated sample on a fluorescence microscopy which allows not only lipid and protein hydroperoxide quantification, but also the visualization by fluorescence imaging as a complimentary analysis or in the absence of a spectrofluorometer. The fluorescent signal of DPPP is not affected by pigments absorbing at 560 nm or by iron and chelators present in muscle meat [ 165 , 167 ].…”

Section: First Issue: Common Antioxidant Activity Methods In Vitromentioning

confidence: 99%

Natural Antioxidant Evaluation: A Review of Detection Methods

et al. 2022

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Antioxidants have drawn the attention of the scientific community due to being related to the prevention of various degenerative diseases. The antioxidant capacity has been extensively studied in vitro, and different methods have been used to assess its activity. However, the main issues related to studying natural antioxidants are evaluating whether these antioxidants demonstrate a key role in the biological system and assessing their bioavailability in the organism. The majority of outcomes in the literature are controversial due to a lack of method standardization and their proper application. Therefore, this study aims to compile the main issues concerning the natural antioxidant field of study, comparing the most common in vitro methods to evaluate the antioxidant activity of natural compounds, demonstrating the antioxidant activity in biological systems and the role of the main antioxidant enzymes of redox cellular signaling and explaining how the bioavailability of bioactive compounds is evaluated in animal models and human clinical trials.

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Fluorescence Spectroscopy in Food Analysis

Albani

2012

Encyclopedia of Analytical Chemistry

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Food is vital for life, thus it is very important to know how to maintain its quality and thus to detect and analyse all components interfering with food quality. This article describes application of spectrofluorometry combined with high‐performance liquid chromatography (HPLC) in food analysis. Spectrofluorometry allows measuring structural changes in food proteins, whereas HPLC combined with fluorescence helps to study toxins, pathogenic microbes, heating effects, fat oxidation, vitamins, additives, amino acids, and enzyme activity in food.

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Determination of lipid and protein hydroperoxides using the fluorescent probe diphenyl-1-pyrenylphosphine

Cited by 10 publications

References 48 publications

Interplay between vitamin E and phosphorus availability in the control of longevity inArabidopsis thaliana

Interplay between vitamin E and phosphorus availability in the control of longevity inArabidopsis thaliana

Natural Antioxidant Evaluation: A Review of Detection Methods

Fluorescence Spectroscopy in Food Analysis

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