Determination of Tocopherols (Vitamin E) by Reduction of Cupric Ion

Contreras-Guzman, E.S.; Strong, Frederick C.

doi:10.1093/jaoac/65.5.1215

Cited by 50 publications

(34 citation statements)

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“…The assay used for evaluation of antioxidant potential of honey is based on the measurements of the DPPH radical-scavenging ability. The free radical DPPH is reduced to the corresponding hydrazine when it reacts with hydrogen donors (Contreras-Guzman and Strong 1982). The wide range of compounds like ascorbic acid, flavonoids, vitamin E, etc.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of Floral Honey for Inhibition of Polyphenol Oxidase-Mediated Browning, Antioxidant and Antimicrobial Activities

Gacche¹,

Shinde²,

Dhole³

et al. 2009

Journal of Food Biochemistry

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Inhibition of polyphenol oxidase (PPO)‐mediated browning in apple juice using different concentrations of floral honey was evaluated by performing the kinetics of PPO inhibition, effect of honey concentrations on activity of PPO and rate of quinone formation (browning) in apple juice. The antioxidant status of honey was demonstrated by 2, 2‐diphenyl‐1‐picryl hydrazine (DPPH) radical‐scavenging assay. Agar diffusion assay was carried out to demonstrate the antimicrobial activity of honey. Kinetic experiment suggests that honey is a noncompetitive inhibitor of PPO having Km = 3.33 mM. There exist a negative correlation (γ = −0.65) between different concentrations (50–100%, v/v) of honey and PPO activity with significant retardation in rate of browning reaction in apple juice. The DPPH radical‐scavenging activity showed that the antioxidant potential of honey strongly depends on its concentration with a positive correlation (γ = +0.96). Assessment of the antimicrobial activity of honey using agar diffusion assay demonstrated the significant inhibition of Candida albicans (Microbial Technology & Culture Collection [MTCC‐3018]), Escherichia coli (MTCC‐1588), Pseudomonas aeruginosa (MTCC‐2488) and Staphylococcus aureus (MTCC‐96) as compared to standard antibiotics. PRACTICAL APPLICATIONS Consumer demands for “freshness” in the minimally processed fruits and vegetables is a priority by the food processing industries. Alternate strategies for prevention of enzymatic browning in fruits and vegetables are necessary to maintain the quality and value of these produces. This study demonstrates that honey is an effective inhibitor of enzymatic browning in apple juice. Honey studied in this research also has antimicrobial and antioxidative properties; thus, its use as a browning inhibitor may have additional health and therapeutic properties.

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Section: Discussionmentioning

confidence: 99%

“…The DPPH radical-scavenging assay was carried out according to a method reported by (Contreras-Guzman and Strong 1982). The DPPH The results of the DPPH radical-scavenging activity assay are presented in Table 1.…”

Section: Determination Of Dpph Radical-scavenging Activity Of Honeymentioning

confidence: 99%

Evaluation of Floral Honey for Inhibition of Polyphenol Oxidase-Mediated Browning, Antioxidant and Antimicrobial Activities

Gacche¹,

Shinde²,

Dhole³

et al. 2009

Journal of Food Biochemistry

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“…By getting hydrogen or electron from donor atom 1, 1-diphenyl-2-picrylhydrazyl free radical is reduced [33]. The odd electron of DPPH accepts the hydrogen atom from the antioxidants and changes to identical hydrazine [34]. DPPH is an easy and fast way to evaluate antioxidant property using spectrophotometer [35].…”

Section: Jacob and Rajivmentioning

confidence: 99%

In Vitro Analysis: The Antimicrobial and Antioxidant Activity of Zinc Oxide Nanoparticles From Curcuma Longa

Jacob

Periakaruppan

2019

Asian J Pharm Clin Res

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Objective: Curcuma longa is a known natural medicine for inflammation from ancient times. It has a low absorption rate and poor solubility. Hence, it is used for the green synthesis of nanoparticles. Zinc oxide nanoparticle (ZnO NPs) is famous nanoparticles which are economical, less toxic, and brilliantly biocompatible. They have potential biomedical properties, mainly anticancer, antidiabetic, and antimicrobial.Methods: The present study was designed to investigate in vitro analysis of the antimicrobial activity against pathogenic bacteria and fungi and its ability to scavenge reactive oxygen radicals of ZnO NPs.Results and Conclusion: The results indicated that ZnO NPs produced from C. longa had higher antimicrobial activity against Escherichia coli, Staphylococcus aureus, Streptococcus pyogenes, and Candida albicans. Therefore, we suggest that ZnO NPs can be used as the antimicrobial agent. It is a good scavenger of superoxide radical, nitric oxide, and hydrogen peroxide and has reducing power, which is greater than ascorbic acid at a higher concentration.

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“…In order to determine the radical scavenging/ antioxidant activity of tea extracts DPPH assay [23] was used. The assay is based on the measurement of the scavenging ability of antioxidants of a free radical, 2,2-diphenyl-1-picrylhydrazyl (DPPH), transforming it to the corresponding hydrazine when it reacts with hydrogen donors [24]. From a methodological point of view, the DPPH method is recommended as easy and accurate with regard to measuring the antioxidant activity of fruit, vege Table juices, and plant extracts [25].…”

Section: Resultsmentioning

confidence: 99%

Organic Farming Practice for Quality Improvement of Tea and Its Anti Parkinsonism Effect on Health Defense

Bagchi¹,

Ch²,

Ghosh³

et al. 2015

J Phys Chem Biophys

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Tea is an important beverage consumed worldwide. It is a source of important secondary metabolites like catechins monoterpenoids, carotenoids etc. Catechins are responsible for the beneficial health effects of tea. Over the decades conventional tea cultivation practice using synthetic fertilizer and pesticides has jeopardize the soil health particularly due to micronutrient deficiency, instability in yield and reduced product quality. Such threat has led to emergence of organic farming practice for improvement of crop yield and product quality that finally has an impact on human health defence. Field experiments conducted using organic farming practice has shown improved soil health by improving availability of micronutrients which in terms improved crop yield and quality of tea. The content of secondary phenolics compounds like total phenolics, GCG, EGCC, ECG was higher in when tea grown organically. Antioxidant property of tea extract from different farming practice was studied by DPPH method resulting higher radical scavenging capacity than tea grown conventionally. From the pharmacological study the organic tea extract has shown better control of Parkinsonism in two different animal model experiments. Organic tea extract exhibited better performance in reduction of Superoxide dismutase and catalase activity in brain in Parkinson's disease induced in test mice model than the tea extract obtained from conventional farming practice. The value of SOD and catalase activity in MPTP induced mice model given tea extract grown in control, conventional farming, vermicompost and vermicompost+vermiwash treatment are respectively 1.31 ± 0.16 c , 1.8 ± 0.16 d , 0.95 ± 0.14 e , 0.79 ± 0.06; and 0.98 ± 0.07 c , 1.10 ± 0.07 d , 0.78 ± 0.07 e , 0.69 ± 0.05 a for Tv 25 variety. Similar result is obtained for Tv1 variety also.The present study generated information on soil, crop performance, yield and quality of tea related to health defense, which should be regarded as valuable information for a perennial crop like tea.

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Determination of Tocopherols (Vitamin E) by Reduction of Cupric Ion

Cited by 50 publications

References 0 publications

Evaluation of Floral Honey for Inhibition of Polyphenol Oxidase-Mediated Browning, Antioxidant and Antimicrobial Activities

Evaluation of Floral Honey for Inhibition of Polyphenol Oxidase-Mediated Browning, Antioxidant and Antimicrobial Activities

In Vitro Analysis: The Antimicrobial and Antioxidant Activity of Zinc Oxide Nanoparticles From Curcuma Longa

Organic Farming Practice for Quality Improvement of Tea and Its Anti Parkinsonism Effect on Health Defense

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