Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers

Azuma, Keiko; Ippoushi, Katsunari; Ito, Hidekazu; Higashio, Hisao; Terao, Junji

doi:10.1002/(sici)1097-0010(199911)79:14<2010::aid-jsfa471>3.0.co;2-u

Cited by 66 publications

(42 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Vinson et al (1998) also measured the antioxidant activity of vegetables against the inhibition of LDL oxidation, showing that asparagus, onion, and tomato had higher activity than kidney beans, broccoli, carrot, bell pepper, and spinach. A recent study using linoleic acid emulsion showed relatively high activity in eggplant and low activity in pumpkin, cabbage, Chinese cabbage, spinach, and carrot (Azuma et al, 1999). Thus, the order of antioxidant activity of vegetables is attributed to the difference of analytical method.…”

Section: Resultsmentioning

confidence: 99%

Radical-Scavenging Activity of Vegetables and the Effect of Coking on Their Activity.

Yamaguchi

Mizobuchi

Kajikawa

et al. 2001

FSTR

Self Cite

View full text Add to dashboard Cite

The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling.

show abstract

Section: Resultsmentioning

confidence: 99%

Radical-Scavenging Activity of Vegetables and the Effect of Coking on Their Activity.

Yamaguchi

Mizobuchi

Kajikawa

et al. 2001

FSTR

Self Cite

View full text Add to dashboard Cite

show abstract

“…Miller et al (1995) indicated that water soluble substances (e.g., sugars and organic acids) did not contribute to the antioxidant activity of fruits. In fact, Azuma et al (1999) indicated that prooxidative activity of water and ethanolic extracts of vegetables was reversed by a metal chelator (diethylenetriaminepentaacetic acid, DTPA). Moreover, polyphenols (e.g., flavonoids) could be oxidized by polyphenol oxidases forming the corresponding quinones and thus losing their antioxidant capacity (Jimenez & Garcia-Carmona, 1999).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity of Some Edible Yemeni Plants Evaluated by Ferrylmyoglobin/ABTS*+ Assay.

Al-zoreky

Nakahara

2001

FSTR

View full text Add to dashboard Cite

The antioxidant activity, expressed in mM Trolox equivalent antioxidant capacity (TEAC), of some edible Yemeni plants belonging to different families was evaluated using the ferrylmyoglobin/ABTS и + method. Methanolic (80%) extracts of tested plants exhibited higher (p<0.05) TEAC than extracts of other solvents. Extracts of coffee beans (Coffea arabica), sweet basil (Ocimum basilicum), wild thyme (Thymus serpyllum) and sorrel (Rumex acetosa) had antioxidant activities equivalent to 8.7-47.1 mM Trolox or 7.9-42.8 mM BHA per g dry weight of plant. The TEAC of methanolic extracts for sorrel was not significantly different (p>0.05) from extracts of Leucaena leucocephala (Thailand) and Japanese green tea (Camellia sinensis). A good correlation (R 2 =0.937) was observed between TEAC and total phenol contents in 80% methanol extracts of tested plants.

show abstract

“…For instance, the neuronal membranes are rich in sphingomyelin, while the liver mitochondrial membranes contain phosphatidylcholine, lysophosphatidylcholine, diacylglycerol and phosphatidylethanolamine. 89,90 Liposomes have been used to evaluate the antioxidative activities of vegetable extracts, 91 to assess the total antioxidant activity of fruits and vegetables arising from both lipid-soluble and water-soluble agents 92 and to comparatively study some commonly used antioxidants (BHA, BHT, TBHQ, α-tocopherol and caffeic acid). 57 The results of such studies add to our knowledge of the structure-activity relationships of antioxidants and may have a practical outcome regarding the optimal levels of use of the examined compounds.…”

Section: Nanoliposomesmentioning

confidence: 99%

Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods

et al. 2006

View full text Add to dashboard Cite

Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age-related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid-based nanoencapsulation systems enhance the performance of antioxidants by improving their solubility and bioavailability, in vitro and in vivo stability, and preventing their unwanted interactions with other food components. This paper reviews nanoliposomes, archaeosomes and nanocochleates with respect to their potential applications as antioxidant carriers in foods.

show abstract

Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers

Cited by 66 publications

References 21 publications

Radical-Scavenging Activity of Vegetables and the Effect of Coking on Their Activity.

Radical-Scavenging Activity of Vegetables and the Effect of Coking on Their Activity.

Antioxidant Activity of Some Edible Yemeni Plants Evaluated by Ferrylmyoglobin/ABTS*+ Assay.

Recent trends in the lipid‐based nanoencapsulation of antioxidants and their role in foods

Contact Info

Product

Resources

About