In vitro antioxidant activity of Kyoho grape extracts in DPPH  and ABTS  assays: Estimation methods for EC50 using advanced statistical programs

Sridhar, Kandi; Charles, Albert Linton

doi:10.1016/j.foodchem.2018.09.040

Cited by 307 publications

(172 citation statements)

References 21 publications

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“…Grapes are widely available fruit crops consumed in high quantity around the globe as fresh or processed form. Kyoho (Vitis labruscana) is a new grape variety developed in Taiwan for adverse environmental conditions (Sridhar & Charles, 2019). The development of Kyoho in Taiwan resulted in aggregate production of 100,000 t, which consequently contributed to the growth of the Taiwanese economy (Sridhar & Charles, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Kyoho (Vitis labruscana) is a new grape variety developed in Taiwan for adverse environmental conditions (Sridhar & Charles, 2019). The development of Kyoho in Taiwan resulted in aggregate production of 100,000 t, which consequently contributed to the growth of the Taiwanese economy (Sridhar & Charles, 2019). Indeed, Kyoho has become the delicious, cheaper compared to imported grapes, and effective fruit crop consumed in Taiwan.…”

Section: Introductionmentioning

confidence: 99%

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Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Sridhar

Charles

2019

J Food Process Engineering

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Grape seeds (Kyoho: Vitis labruscana), an agricultural waste with value‐added potential, was investigated for the relationship between its physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven. Experimental moisture ratio decreased with an increase in drying temperature; moreover, moisture diffusivity (Deff) ranged from 2.69 ± 1.82 × 10−8 (303.15 K) to 8.68 ± 1.25 × 10−8 (333.15 K) m2/s with activation energy of 33.72 ± 0.76 kJ/mol (R2 = 0.9914). Logarithmic (303.15 K: R2 = 0.9944, 333.15 K: R2 = 1) and Henderson–Pabis (313.15 K: R2 = 0.9611, 323.15 K: R2 = 0.9706) models were the most suitable for predicting experimental drying curves. Drying temperature had significant (p < .001) effects on physicochemical properties of Kyoho seeds except for color (1.36 ± 0.13 to 1.76 ± 0.29) and oil holding capacity (0.70 ± 0.01 to 0.94 ± 0.02 g/g). This study demonstrated the role of drying models to develop grape seed value‐added products. Practical applications The study was conducted to investigate the thin layer drying characteristics of Kyoho seeds at different drying temperatures. Moreover, the effect of drying temperature on physicochemical properties was evaluated. The proposed models should be useful to understand the behavior of drying models and predicted the effect of drying temperature on physicochemical properties. The insights gained from this study may be useful in food processing industries for designing grape seed drying equipment, which may contribute to the development of value‐added products from grape seeds.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Sridhar

Charles

2019

J Food Process Engineering

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“…ABTS was oxidized by K 2 S 2 O 8 , generating green ABTS + ·. Antioxidants reduced the ABTS + ·, and the system became blue in color [34]. The change in color to blue/green reveals that the polysaccharide possesses an antioxidant effect ( Figure 4B).…”

Section: Discussionmentioning

confidence: 98%

Optimizing the Extraction of Polysaccharides from Bletilla ochracea Schltr. Using Response Surface Methodology (RSM) and Evaluating their Antioxidant Activity

Wang

Chen

et al. 2020

Processes

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Bletilla ochracea Schltr. polysaccharides (BOP) have a similar structure to Bletilla striata (Thunb.) Reichb.f. (Orchidaceae) polysaccharides (BSP). Therefore, BOP can be considered as a substitute for BSP in the food, pharmaceuticals and cosmetics fields. To the best of our knowledge, little information is available regarding the optimization of extraction and antioxidant activity of BOP. In this study, response surface methodology (RSM) was firstly used for optimizing the extraction parameters of BOP. The results suggested that the optimal conditions included a temperature of 82 °C, a duration of 85 min and a liquid/material ratio of 30 mL/g. In these conditions, we received 26.45% ± 0.18% as the experimental yield. In addition, BOP exhibited strong concentration-dependent antioxidant abilities in vitro. The half-maximal effective concentration (EC50) values of BOP against 1,1-diphenyl-2-picrylhydrazyl (DPPH·), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonate) (ABTS+·), hydroxyl (·OH) and superoxide anion (·O2−) radicals and ferrous ions (Fe2+) were determined as 692.16, 224.09, 542.22, 600.53 and 515.70 µg/mL, respectively. In conclusion, our results indicate that BOP can be a potential natural antioxidant, deserving further investigation.

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“…The DPPH radical scavenging assay was performed using the method by Liu, Shi, Ibarra, Kakuda, and Xue and Sridhar and Charles with minor modifications. Briefly, tocored or γ‐T (standard) (0.1 mL) with varying analytical concentrations (50, 100, 250, and 500 µg mL −1 ) were added to DPPH methanolic solution (3.9 mL, 25 mg L −1 ) prepared daily in a Teflon‐capped cuvette at room temperature.…”

Section: Methodsmentioning

confidence: 99%

“…Where A SAMPLE is the absorbance value of DPPH solution with antioxidant(s), A CONTROL is the absorbance value of DPPH solution plus methanol, and A BLANK is the absorbance value of antioxidant(s) plus methanol. [14] EC 50 was defined as the amount of antioxidant needed to decrease the initial DPPH concentration by 50%. [15,16]…”

Section: Dpph Radical Scavenging Assaymentioning

confidence: 99%

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

Zheng

Jin

Karrar

et al. 2019

Euro J Lipid Sci & Tech

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γ‐Tocopherol‐5,6‐quinone (tocored) is a crucial oxidized product of γ‐tocopherol (γ‐T) found in edible oil. Previously published studies on antioxidant activity (AOA) of tocored are not consistent. This study aims to monitor its AOA comprehensively through chemical assays (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP]), antioxidant evaluation in a food model system (stripped corn oil), and cellular antioxidant activity (CAA) assay, which would reasonably widen the knowledge of the AOA of γ‐T and tocored. In both DPPH and FRAP assays, tocored shows less AOA than γ‐T. Results of chemical properties in the Schaal oven test show that tocored possesses better AOA than γ‐T. Correlation coefficients of γ‐T and tocored between peroxide and K234 or p‐AnV are 0.8784–0.9875 and 0.8716–0.9879, respectively. The CAA assay also shows that tocored possesses better cellar AOA than γ‐T, with an EC50 at 21.55 µg mL−1. Drawing conclusions from the results from chemical assays, evaluation in stripped corn oil, and CAA assay, tocored is verified as a potent antioxidant in edible vegetable oils compared to γ‐T. Practical Applications: The present work widens the knowledge of antioxidant activity of tocored and gamma‐tocopherol, and contributes to the understanding of existing antioxidant activity when gamma tocopherol is depleted when edible oils are in storage and processing processes.

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In vitro antioxidant activity of Kyoho grape extracts in DPPH and ABTS assays: Estimation methods for EC50 using advanced statistical programs

Cited by 307 publications

References 21 publications

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Optimizing the Extraction of Polysaccharides from Bletilla ochracea Schltr. Using Response Surface Methodology (RSM) and Evaluating their Antioxidant Activity

Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

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