Evaluation of the antioxidant effects of different forms of Schisandra chinesis in emulsion-type sausages during chilled storage

Determination of lignans and phenolic components of Schisandra chinensis (Turcz.) Baill. using HPLC-ESI-ToF-MS and HPLC-online TEAC: Contribution of individual components to overall antioxidant activity and comparison with traditional antioxidant assays

“…The antioxidant activity of lignans is quite a controversial topic and literature results of lignans from Schisandra in particular, are contradictory. While some authors propose that lignans are good antioxidants and suggest the enrichment of several food products with these compounds in order to enhance their antioxidant properties (Kim, Lee, Do, & Bang, 2015;Kim & Choi, 2014), others state that their radicalscavenging properties are moderate and only effective at high concentrations (Šmejkal et al, 2010). Furthermore, antioxidant capacities of featured constituents and corresponding herbal preparations were mostly determined by (offline) bioassays such as the (traditional) DPPH, FRAP, or TEAC assays (Liu et al, 2009;Mocan et al, 2014;Wang et al, 2008).…”