Interaction among Phenols in Food Fortification:  Negative Synergism on Antioxidant Capacity

Pinelo, Manuel; Manzocco, Lara; Núñez, Marı́a José; Nicoli, Maria Cristina

doi:10.1021/jf0350515

Cited by 204 publications

(142 citation statements)

References 25 publications

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“…Segundo alguns autores (Arnous et al, 2002;Kim et al, 2002), o tempo de medida de reação entre o radical e a amostra, de 30 minutos, é suficiente, embora alguns autores determinem 20 minutos (Spagna et al 2002;Pinelo et al, 2004). Neste trabalho, determinou-se a atividade antioxidante no tempo de 30 minutos.…”

Section: Resultsunclassified

Compostos fenólicos e atividade antioxidante da casca de uvas Niágara e Isabel

et al. 2008

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A produção de uvas no Brasil está localizada nas regiões Sul, Sudeste e Nordeste. Constitui-se em atividade consolidada, com importância socioeconômica, principalmente nos Estados do Rio Grande do Sul e de Santa Catarina, os quais respondem por 97% da produção nacional de vinhos. A uva Isabel é uma das principais cultivares de Vitis labrusca, e a Niágara Rosada, resultado da mutação somática ocorrida na uva Niágara Branca (Vitis labrusca L. x Vitis vinifera L.). São destaques como uvas de mesa comuns, sendo variedades rústicas e, portanto, menos exigentes. O desenvolvimento do trabalho foi feito com o objetivo de determinar conteúdo total de compostos fenólicos, utilizando acetona como solvente em diferentes concentrações, a determinação da atividade antioxidante, do teor de antocianinas totais, flavanóis nos extratos da casca das uvas de mesa Niágara Rosada e Isabel. Os resultados médios do teor de fenólicos totais no extrato acetona 75% foi de 1.026,69 a 1.242,78 mg GAE/100g de peso seco nas cultivares Isabel e Niágara , respectivamente. A atividade antioxidante avaliada apresentou valores de 89,22 e 157,31 µmol TEAC/g de amostra com o método ABTS e de 197,00 e 189,82 µmol TEAC/g de amostra no método DPPH para as cultivares Isabel e Niágara. A quantidade de antocianinas foi baixa comparada com outros frutos. Os valores de polifenóis refletem-se nos valores de TEAC, e observa-se uma correlação positiva entre a média do conteúdo de polifenóis totais com a média dos valores TEAC, o que se pode atribuir aos compostos fitoquímicos presentes nas cascas.

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Section: Resultsunclassified

Compostos fenólicos e atividade antioxidante da casca de uvas Niágara e Isabel

et al. 2008

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“…It is really difficult to predict the individual effects of the component on the antioxidant capacity (Pinelo et al, 2004). The fruits were proposed to refrigeration temperature; Satakara shows significant decreases in activity the ABTS method, but showed an insignificant increase on the 10th day and by DPPH method activity increases day by day.…”

Section: Storage Stability Studies Of Ascorbic Acid Total Polyphenolmentioning

confidence: 99%

Chemical composition, Antioxidant capacities and storage stability of Citrus macroptera and Garcinia pedunculata fruits

Islam

Hoque

Monalisa

2015

Emir. J. Food Agric

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An attempt was made to gain an insight about chemical compositions and antioxidant capacities of selected underutilized fruits Satkara (Citrus macroptera) and Taikor (Garcinia pedunculata) in Sylhet, Bangladesh. The analysis showed β Carotene and Vitamin C in Satkara 22±1.50 mg/100g and 210.43±0.40 mg/100g whereas Taikor contains 45±1.00 and 142.83±2.03 mg/100g respectively. The mineral composition of both fruits is appreciable. Total polyphenol content (TPC) and total flavonoids (TF) in Satkara and Taikor were 22.76±0.52 mg GAE/100g and 18.98±0.65 mg GAE/100g, 23.38±1.0 mg RE/g and 18.33±1.12 mg RE/g respectively. The antioxidant capacities of these fruits were evaluated by DPPH and ABTS method, values expressed as TEAC (Trolox Equivalent Antioxidant Capacity). In case of ABTS showed that the value 19.06±0.18 TEAC (μM/g) and 2318.44±5.60 TEAC (μM/g); for DPPH showed 16.20±0.04 TEAC (μM/g) and 1813.88±12.62 TEAC (μM/g) in Satkara and Taikor respectively. The total polyphenol content showed the positive correlation with the antioxidant capacities and ascorbic acid contents of these fruits. Storage studies at two different temperatures at 5ºC for 15 days and -18ºC for 3 months long storage period antioxidant activity shown to be stable but vitamin C content decreases significantly. The results demonstrate that Citrus macroptera and Garcinia pedunculata fruits contained the considerable levels of nutrients and antioxidant capacity.

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“…It is a known fact that several food components (carotenoids, vitamin C, vitamin E, phenolic compounds) and their synergy contribute to the overall antioxidant capability of the food. It is then cumbersome to assess total antioxidant capability on the basis of these individual active components (Pinelo, Manzocco, Nunez, & Nicoli, 2004). Based on this fact the antioxidants in this study were evaluated in the form of total activity.…”

Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 99%

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso

Makinde²,

Adeyemi³

et al. 2016

IJFS

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This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe 2+ -induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe 2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

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Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

Cited by 204 publications

References 25 publications

Compostos fenólicos e atividade antioxidante da casca de uvas Niágara e Isabel

Compostos fenólicos e atividade antioxidante da casca de uvas Niágara e Isabel

Chemical composition, Antioxidant capacities and storage stability of Citrus macroptera and Garcinia pedunculata fruits

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

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