Diphenylpicrylhydrazyl as an Organic Analytical Reagent in the Spectrophotometric Analysis of Phenols.

Papariello, G. J.; Janish, M. A. M.

doi:10.1021/ac60234a016

Cited by 39 publications

(13 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[25]. ANTIRADICAL ACTION DPPH • quenching reactions have been used to elucidate structural effects on chemical mechanisms and reactivity of simple phenols since the late 1950s [26][27][28][29]. Antioxidant activity assays for complex polyphenols were initiated in a 1985 pivotal study in which Wayner et al used the water-soluble azide azobis (2-amidinopropane hydrochloride) to generate radicals in plasma, then followed inhibition of oxygen consumption to investigate compounds contributing to antioxidant capacity [30].…”

Section: Figmentioning

confidence: 99%

“…It is recommended that the assay should be modified in a manner similar to that described below for DPPH, and its use should be limited to comparisons of compounds with closely similar structure. Natural antioxidant capacity/activity 975 3.5 DPPH assays 3.5.1 Experimental approach DPPH is a stable radical with a deep purple colour whose reaction with other radicals, reducing agents, or compounds capable of HAT leads to loss of colour at 515 nm and loss of its electron paramagnetic resonance (EPR) free radical signal [26,29]. Like ABTS +• , DPPH • reacts with both electron and hydrogen donors [75,76], though more slowly, and steric accessibility to the radical site is a clear issue [27,28].…”

mentioning

confidence: 99%

See 1 more Smart Citation

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Apak

Gorinstein

Böhm

et al. 2013

Pure and Applied Chemistry

492

374

View full text Add to dashboard Cite

Abstract:The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently, there is no single antioxidant assay for food labeling because of the lack of standard quantification methods. Antioxidant assays may be broadly classified as the electron transfer (ET)-and hydrogen atom transfer (HAT)-based assays. The results obtained are hardly comparable because of the different mechanisms, redox potentials, pH and solvent dependencies, etc. of various assays. This project will aid the identification and quantification of properties and mutual effects of antioxidants, bring a more rational basis to the classification of antioxidant assays with their constraints and challenges, and make the results more comparable and understandable. In this regard, the task group members convey their own experiences in various methods of antioxidants measurement.

show abstract

Section: Figmentioning

confidence: 99%

mentioning

confidence: 99%

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Apak

Gorinstein

Böhm

et al. 2013

Pure and Applied Chemistry

492

374

View full text Add to dashboard Cite

show abstract

“…All of these presentations do not care about the reaction kinetic. In addition, many aspects during the implementation can affect the results, such as absolute and relative concentrations of DPPH and sample [98], solvent polarity and hydrogen bonding strength [99], pH [100], temperature [101], and oxygen. Therefore, a careful setup and internationally standardized protocols should be used, otherwise results of different origin cannot be compared [102].…”

Section: Preparation and Measurement Of Phenolic Compounds From Plantsmentioning

confidence: 99%

Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper (Capsicum annuum)

2019

View full text Add to dashboard Cite

Fruits and vegetables are an important supplier of biological active substances, such as vitamins and secondary metabolites (SM) for human nutrition, but also for further industrial applications. Pepper (Capsicum annuum) is grown and consumed all over the world as a fresh vegetable or dried as a spice. It is also used as a coloring agent, as well for medical purposes. Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e.g., phenolic compounds. This indicates potential for valorization of residual biomass from horticultural production by using innovative bioeconomic concepts. Herein, we present an overview about the biosynthesis of phenolic compounds, with a special focus on flavonoids and their regulation in pepper, the current knowledge of amounts and distribution of these valuable substances, as well as possible strategies for: (1) increasing flavonoid contents in pepper, (2) improving the nutritional value of fruits, and (3) new concepts for utilization of residual biomass from horticultural production.

show abstract

“…Characterizations of the other compounds 3a, 3bZ, 3c and 3d from IR and 1 H NMR spectra were similar to 3bE. Antioxidant property: The stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH • ) is a useful reagent for investigating scavenger properties of phenols, catechols and aromatic amines, which usually contains O-H and N-H [31][32][33][34] . Based on this, the antioxidant activity of 1-hydroxyiminoethylferrocene was studied.…”

Section: Preparation Of Acylferrocene (2a-d)mentioning

confidence: 93%

Cis and Trans Isomers of 1-Hydroxyiminoalkylferrocenes and Their Antioxidant Activity

Sun¹,

Zhang²,

Liu³

2013

Asian J. Chem.

View full text Add to dashboard Cite

Condensation reactions of acylferrocene with hydroxylamine hydrochloride afforded a series of acylferrocene oximes, 1-hydroxyiminoalkylferrocenes (3a-d) and each separated into cis and trans isomers which has antioxidant activity towards DPPH •. Kinetics parameters (log Z) for the reaction of samples with DPPH • were determined. The result indicates that 1-hydroxyiminoalkylferrocenes have antioxidant properties which are related to the stereochemistry of the α-substituent hydroxyimino group. Because of a long conjugated chain, resulting in electron delocalization, the antioxidant activity of (3a-d) is better than BHT and enhanced with the increase of compounds concentration of (3a-d), but reduced as the bulkiness of the α-substituent hydroximino group increased. The antioxidant activity of 1-hydroxyiminoalkylferrocene was much higher than that of the precursors (acylferrocenes). Antioxidant activity of cis-isomers is slightly bigger than that of trans-isomers.

show abstract

Diphenylpicrylhydrazyl as an Organic Analytical Reagent in the Spectrophotometric Analysis of Phenols.

Cited by 39 publications

References 14 publications

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper (Capsicum annuum)

Cis and Trans Isomers of 1-Hydroxyiminoalkylferrocenes and Their Antioxidant Activity

Contact Info

Product

Resources

About