Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Capitani, Caroline Dário; Carvalho, Ana C. L.; Rivelli, Diogo Pineda; Barros, S. B. M.; Castro, Inar Alves de

doi:10.1002/ejlt.200800215

Cited by 37 publications

(34 citation statements)

References 33 publications

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“…There are no reports comparing the phosphomolybdenum assay to other antioxidant capacity assays (Ou et al, 2002;Vedana et al, 2008;Capitani et al, 2009). As described by Alonso et al (2002), the complexity of this assay hampers this type of comparison.…”

Section: Resultsmentioning

confidence: 99%

In vitro evaluation of Mucuna pruriens (L.) DC. antioxidant activity

Longhi

Perez

Lima

et al. 2011

Braz. J. Pharm. Sci.

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Mucuna pruriens (L). Dc is a plant of the Fabaceae family, commonly known as velvet bean, itchy bean, chiporro bean, mucuna, among others. This plant has several medicinal properties, including its potential to treat Parkinson's disease (PD). International studies have shown that this plant surpasses the benefits of the substance levodopa in the treatment of PD. Taking into account that nerve cells are highly sensitive to oxidative substances, this study evaluated the antioxidant activity of mucuna and compared it to that of levodopa. The plant seeds' phenolic concentration was quantified by using the Folin-Denis reagent and the antioxidant activity assays were performed by using three different methods: the reduction of the phosphomolybdenium complex, the reduction of radical 1,1-diphenyl-2-picrylhydrazyl (DPPH • ) and the formation of radical monocation ABTS•+ , from the acid [2-2'-azinobis (3-ethylbenzothiazoline-6-sulfonate)]. Results showed that M. pruriens presents high antioxidant capacity, although not superior to isolated levodopa antioxidant capacity. Therefore, further studies should be performed to elucidate the activity of this plant in humans.Uniterms: Mucuna pruriens. Antioxidant. Phenolic compounds A Mucuna pruriens (L). Dc é uma planta da família Fabaceae, conhecida popularmente como feijão-veludo, fava-coceira, feijão chiporro, mucuna, entre outros. Possui diversas propriedades medicinais, entre elas, o tratamento da doença de Parkinson (DP). Estudos internacionais vêm demonstrando que essa planta possui atividade superior à do fármaco levodopa para o tratamento da DP. O presente estudo avaliou a possibilidade da atividade antioxidante dessa planta auxiliar nesses resultados, uma vez que as células nervosas são altamente sensíveis às substâncias oxidativas. Para isto foi quantificada a concentração fenólica da semente da mucuna e os testes empregados para a avaliação da atividade antioxidante foram o teste de redução do complexo fosfomolibdênio, redução do radical 1,1-difenil-2-picril-hidrazil (DPPH • ) e a formação do radical monocatiônico ABTS •+ , proveniente do ácido [2-2'-azino-bis(3-etil-benzolina-6-sulfonado)]. Essa análise demonstrou que M. pruriens possui alta capacidade antioxidante, no entanto, não superior à levodopa isolada e, portanto, novos estudos devem ser realizados para a elucidação da atividade dessa planta em seres humanos.Unitermos: Mucuna pruriens. Antioxidante. Compostos fenólicos.

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Section: Resultsmentioning

confidence: 99%

In vitro evaluation of Mucuna pruriens (L.) DC. antioxidant activity

Longhi

Perez

Lima

et al. 2011

Braz. J. Pharm. Sci.

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“…Flavonoids, which are chemically defined as benzo-γ-pyrone derivatives and consist of phenolic and pyran rings (Heim, Tagliaferro, & Bobilya, 2002), are in fact associated with potential bioactive properties (Heim et al, 2002;Ross & Kasum, 2002;FernandezPanchon, Villano, Troncoso, & Garcia-Parrilla, 2008). Their efficient use as natural colourings has been demonstrated a number of times (Bridle & Timberlake, 1997;Espin, Soler-Rivas, Wichers, & Garcia-Viguera, 2000), food antioxidants (Kranl et al, 2005;Capitani, Carvalho, Rivelli, Barros, & Castro, 2009), and antimicrobial agents (Xu & Lee, 2001;Cushnie & Lamb, 2005). In these terms, conventional and emerging technologies such as supercritical and subcritical, microwave-and ultrasound-assisted extraction can be used to develop a tailored-made process of extracting and purifying flavonoids from date seeds; however, more studies are needed to identify the most efficient, environmentally friendly and economically feasible method.…”

Section: Tac (Orac)mentioning

confidence: 99%

“…Significant differences were observed among the varieties investigated. The seeds of Deglet Nour and Khoaut Allig had similar values of 27698 and 26905 µmol TE 100 g −1 of DSP on FW basis, whereas significantly lower amounts (P ≤ 0.05) were detected in Zahidi (12540 µmol TE 100 g −1 of DSP on For future studies, the use of more than one single approach for TAC determination is recommended in order to take into account the diverse mechanisms of action of antioxidants (Huang et al, 2005;Capitani et al, 2009;Dudonne et al, 2009;Tabart et al, 2012). On the other hand, there are still controversies over the significance of current in vitro techniques in predicting the in vivo effects of antioxidant compounds (Serrano, Goni, & Saura-Calixto, 2007) and their functionality in preventing or delaying oxidation in foods (Fernandez-Panchon et al, 2008;Alamed, Chaiyasit, McClements, & Decker, 2009).…”

Section: Total Antioxidant Capacity (Tac) -Oracmentioning

confidence: 99%

Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates

Mistrello¹,

Sirisena²,

Ghavami

et al. 2014

Int. J. Food Stud.

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Date seeds are a major waste product of the date industry that could offer potentially valuable material for the production of useful food ingredients. The aim of the present study was to investigate the seeds of three date varieties of the UK market (Deglet Nour, Khouat Allig, and Zahidi) for their proximate composition, total phenolic (TPC), total flavonoid (TFC) contents and total antioxidant capacity (TAC) with a view to their eventual industrial application. Carbohydrates were present in the highest concentrations varying between 74.13 and 76.54 g 100 g −1 of date seed powder (DSP) on dry weight (DW) basis, followed in descending order by fats (7.64-8.84 g 100 g −1 ) and proteins (4.35-5.51 g 100 g −1 ). Potassium was found in high amounts with values ranging between 280.55 and 293.13 mg 100 g −1 . The majority of the total phenolic content (2058-2984 mg GAE 100 g −1 ) was assumed to be composed of flavonoids (1271-1932 mg CAE 100 g −1 ). These families of dietary phenolics may be the major ones responsible for the high antioxidant capacity reported in date seeds, which varied from 12540 and 27699 µmol TE 100 g −1 . These results suggest that date seeds can be considered a potential raw material for natural, active ingredients for food applications as well as an unexplored source of novel nutraceuticals and dietary supplements.

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“…Liposoluble compounds (BHA, BHT & PG) were dissolved in ethanol (procedure below). Compounds (1.8 gram) were dissolved in 10 ml of either distilled water or ethanol (Capitani et al, 2009). Sage, oregano and rosemary were ground using, then weighed out (1.8 mg) and extracted with water.…”

Section: Oxygen Radical Absorbance Capacity (Orac)mentioning

confidence: 99%

“…Antioxidants can be isolated as pure compounds from natural sources (natural antioxidants) or artificially synthesized (synthetic antioxidants). Natural and synthetic antioxidants have commonly been used in the meat industry in order to inhibit the development of oxidative reaction in meat products (Capitani et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Kulkarni

Desantos

Kattamuri³

et al. 2011

Meat Science

101

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The processing of meats at the factory level can trigger the onset of lipid oxidation, which can lead to meat quality deterioration. Warmed over flavor is an off-flavor, which is associated with oxidative deterioration in meat. To avoid or delay the auto-oxidation process in meat products, synthetic and natural antioxidants have been successfully used.Grape (Vitis Vinifera) is of special interest due to its high content of phenolic compounds.Grape seed extract sold commercially as a dietary supplement, has the potential to reduce lipid oxidation and WOF in cooked ground beef when added at 1%. The objective of study 1 was to compare the antioxidant activity of natural antioxidants including grape seed extract and some herbs belonging to the Lamiaciae family: rosemary (Rosmarinus Officinalis), sage (Salvia Officinalis) and oregano (Origanum Vulgare) with commercial synthetic antioxidants like BHT, BHA, propyl gallate and ascorbic acid using the ORAC assay. All sample solutions were prepared to contain 1.8 gm sample/10 ml solvent. The highest antioxidant activity was observed for the grape seed extract sample (359.75 µM TE), while the lowest was observed for BHA, propyl gallate and rosemary also showed higher antioxidant potential with ORAC values above 300 mol TE/g. ORAC values obtained for ascorbic acid and Sage were between 250-300 mol TE/g while lowest values were obtained for Butylated Hydroxytoluene (28.50 µM TE). Based on the high ORAC values obtained for grape seed extract, we can conclude that byproducts of the wine/grape industry have antioxidant potential comparable to or better than those present in synthetic counterparts. The objective of study 2 was to compare three levels of grape seed extract (GSE) to commonly used antioxidants in a pre-cooked, frozen, stored beef and pork sausage model system. Antioxidants added for comparison with control iii included grape seed extract (100, 300, 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70C, overwrapped in PVC, and then frozen at -18C for 4 months. GSE-and PG-containing samples retained their fresh cooked beef odor and flavor longer (p<0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p<0.05) than those of controls after 4 months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p<0.05); those of GSE-containing samples did not change significantly (p>0.05) over the storage period.iv ACKNOWLEDGEMENTS

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Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Cited by 37 publications

References 33 publications

In vitro evaluation of Mucuna pruriens (L.) DC. antioxidant activity

In vitro evaluation of Mucuna pruriens (L.) DC. antioxidant activity

Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

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