Methods of Analysis of Antioxidant Capacity of Phytochemicals

Grigelmo‐Miguel, Nuria; Rojas‐Graü, María Alejandra; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1002/9780813809397.ch10

Cited by 8 publications

(9 citation statements)

References 339 publications

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“…Most studies on antioxidant capacity in eggplants used Trolox equivalent antioxidant capacity (TEAC) assay or radical cation 2,2‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS) assay (Okmen et al., ; Zaro et al., ). However, both the ABTS and DPPH assays are based on radical scavenging activity of antioxidants toward the two free radicals and have been widely applied in fruits and vegetables because they are simple and quick to perform (Grigelmo‐Miguel, Rojas‐Graü, Soliva‐Fortuny, & Martın‐Belloso, ).…”

Section: Discussionmentioning

confidence: 99%

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Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta‐carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (sangawili, manyire green, S00047A, AB2, and aubergine blanche). Samples were dried up to ~10% moisture content. The fresh and dried samples were analyzed for total phenolic content, antioxidant capacity, beta‐carotene content, and the lycopene content. In the fresh state, beta‐carotene, total phenolic content, and free radical scavenging activity ranged between 14.75 ± 0.50 and 29.50 ± 0.77 mg/100 g db, 751.21 ± 1.73 and 1,363.95 ± 2.56 mg/100 g GAE db, and 99.58 and 325.61 mg/ml db IC 50 value, respectively. The accession S00047 showed highest total phenolic content and lowest IC 50 value in the fresh samples. The results also showed that total phenolic content, antioxidant capacity, and beta‐carotene contents were significantly (p < .05) affected by drying method and drying temperature with freeze‐drying presenting the highest retention. Overall, 36.26%s–95.05% (total phenolics) and 31.44%–99.27% (beta‐carotene) were retained during freeze‐drying. Lycopene was only detected in the dried samples of the accession manyire green but absent in all the fresh samples of all the accessions. This study demonstrates that freeze‐drying was the most effective in retaining the highest bioactive compounds in African eggplants.

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Section: Discussionmentioning

confidence: 99%

“…IC 50 values derived from the dose inhibition curve whose each point is a representation of the mean of three replicates. free radicals and have been widely applied in fruits and vegetables because they are simple and quick to perform (Grigelmo-Miguel, Rojas-Graü, Soliva-Fortuny, & Martın-Belloso, 2009).…”

Section: Discussionmentioning

confidence: 99%

Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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“…However, this assay is polarity-dependent and less applicable for non-polar extract [ 42 ]. This assay is based on the capacity of antioxidant molecules to scavenge linoleic acid peroxide (LOO•) produced during the incubation at 50℃ [ 43 ].…”

Section: Discussionmentioning

confidence: 99%

Chemical Composition of Cactus Pear Seed Oil: phenolics identification and antioxidant activity

et al. 2022

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Objectives: The chemical composition of cactus pear seed oil (Opuntia ficus-indica [L.] Mill.) was analyzed in terms of its fatty acid composition, tocopherol content, phenolic identification, and the oil's phenolic-rich fraction antioxidant power was determined. Methods: Fatty acid profiling was performed by gas chromatography coupled to an FI detector. Tocopherols and phenolic compounds were analyzed by LC-FLD/UV, and the oil's phenolic-rich fraction antioxidant power was determined by phosphomolybdenum, DPPH assay and β-carotene bleaching test. Results: Fatty acid composition was marked by a high unsaturation level (83.22 ± 0.34%). The predominant fatty acid was linoleic acid (66.79 ± 0.78%), followed by oleic acid (15.16 ± 0.42%) and palmitic acid (12.70 ± 0.03%). The main tocopherol was γ-tocopherol (172.59 ± 7.59 mg/kg. In addition, Tyrosol, vanillic acid, vanillin, ferulic acid, pinoresinol, and cinnamic acid were identified as phenolic compounds in the analyzed seed oil. Moreover, the oil's phenolics-rich fraction showed a significant total antioxidant activity, scavenged DPPH up to 97.85%, and effectively protected β-carotene against bleaching (97.56%). Conclusion:The results support the potential use of cactus pear seed oil as a functional food.

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“…The differences are assessed by a spectrophotometer at the wavelength of 593 nm at low pH of 3.6, in comparison to Trolox or ascorbic acid as standards. Similar to ABTS assay, it is a simple method that does not require specific equipment (Grigelmo‐Miguel et al., 2010). The assay can be very sensitive and perceive antioxidant activities as low as 0.2 mM Fe 2+ equivalents.…”

Section: Methods Of Antioxidant Activity Measurementsmentioning

confidence: 99%

Antioxidant peptides: Overview of production, properties, and applications in food systems

Mardani

Badakné

Farmani

et al. 2022

Comp Rev Food Sci Food Safe

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In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food‐derived sources are reviewed. Then, computer‐based screening methods of the available peptides are summarized, and methods to interpret their structure–activity relationship are illustrated. Finally, approaches to the large‐scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in‐depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.

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Methods of Analysis of Antioxidant Capacity of Phytochemicals

Cited by 8 publications

References 339 publications

Effect of drying methods on the retention of bioactive compounds in African eggplant

Effect of drying methods on the retention of bioactive compounds in African eggplant

Chemical Composition of Cactus Pear Seed Oil: phenolics identification and antioxidant activity

Antioxidant peptides: Overview of production, properties, and applications in food systems

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