On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)

Dawidowicz, Andrzej L.; Wianowska, Dorota; Olszowy, Małgorzata

doi:10.1016/j.foodchem.2011.09.067

Cited by 164 publications

(111 citation statements)

References 32 publications

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“…DPPH assay on food additives and foods and beverages has been subject to interlaboratory study [211,215]. The DMPH reaction has been revisited and re-evaluated [216][217][218] and simplified in order to characterize samples of wine origin [210].…”

Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

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“…However, red raspberries, with similar TP sample. Dawidowicz et al (2012) indicate that a short incubation time is frequently not sufficient to reach the steady state of the reaction DPPH/ sample antioxidants because some antioxidants require more time than others for the hydrogen atom to be donated, which is necessary to reduce the DPPH radical.…”

Section: Antioxidant Activity Of the Polyphenol-rich Fruitsmentioning

confidence: 99%

Comparison of the Total Phenolic Content, Total Anthocyanin Content and Antioxidant Activity of Polyphenol-Rich Fruits Grown in Chile

et al. 2014

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C. Fredes, G. Montenegro, J.P. Zoffoli, F. Santander, and P. Robert. 2014. Comparison of the total phenolic content, total anthocyanin content and antioxidant activity of polyphenol-rich fruits grown in Chile. Cien. Inv. Agr. 41(1): 49-60. In the last 10 years, interest in research on polyphenol-rich fruit species has increased due to the potential health benefits of these species, mainly attributed to their high anthocyanin content and antioxidant activity. Six polyphenol-rich fruit species (blueberries, raspberries, blackberries, strawberries, pomegranates and maqui berries) were harvested at the same maturity stage during the same growing season and were compared according to their total phenolic (Folin-Ciocalteu method) and total anthocyanin (pH differential method) contents and antioxidant activity using ferricreducing antioxidant power (FRAP assay) and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging capacity methods. With the results of this study, the polyphenolic status of the main polyphenol-rich fruit species that are grown in Chile were compared, and maqui berry showed the highest total phenolic (14.6 g gallic acid equivalent kg -1 of fresh weight [g GAE kg -1 FW]), total anthocyanin (9.3 g cyanidin-3-glu kg [FW]) with significant differences from the other fruit species that were analyzed. Nevertheless, bioavailability studies to test the benefits of the species' dietary antioxidants should be performed in order to establish scientific evidence in this area.

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“…Apart from their structural characteristics (number and position of -OH groups, inductive effects of other substituents present in the antioxidant molecule, steric hindrance/accessibility, packaging of an antioxidant around reactive species) the reactivity of an antioxidant depends significantly on reaction conditions such as solvent polarity, pH, temperature, type and concentration of reactive species. 3,[6][7][8][9][10][11][12][13][14] Since the selection of the method, the time and reaction conditions adopted to evaluate the content of antioxidants in a given sample significantly impact the determined values and, due to the fact that these parameters in a number of articles are relatively poorly described, it is very difficult to compare the results of AOP obtained for similar samples in different studies.…”

Section: Introductionmentioning

confidence: 99%

The Methodology Applied in DPPH, ABTS and Folin-Ciocalteau Assays Has a Large Influence on the Determined Antioxidant Potential

Abramovič¹,

Grobin²,

Ulrih³

et al. 2017

ACSi

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Antioxidant potential (AOP) is not only the property of the matrix analyzed but also depends greatly on the methodology used. The chromogenic radicals 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (and Folin-Ciocalteu (FC) assay were applied to estimate how the method and the composition of the assay solvent influence the AOP determined for coffee, tea, beer, apple juice and dietary supplements. Large differences between the AOP values depending on the reaction medium were observed, with the highest AOP determined mostly in the FC assay. In reactions with chromogenic radicals several fold higher values of AOP were obtained in buffer pH 7.4 than in water or methanol. The type of assay and solvent composition have similar influences on the reactivity of a particular antioxidant, either pure or as part of a complex matrix. The reaction kinetics of radicals with antioxidants in samples reveals that AOP depends strongly on incubation time, yet differently for each sample analyzed and the assay applied.

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On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)

Cited by 164 publications

References 32 publications

Antioxidant Capacity of Anthocyanin Pigments

Antioxidant Capacity of Anthocyanin Pigments

Comparison of the Total Phenolic Content, Total Anthocyanin Content and Antioxidant Activity of Polyphenol-Rich Fruits Grown in Chile

The Methodology Applied in DPPH, ABTS and Folin-Ciocalteau Assays Has a Large Influence on the Determined Antioxidant Potential

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