Selected<i>in vitro</i> methods to determine antioxidant activity of hydrophilic/lipophilic substances

Ácsová, Aneta; Martiniaková, Silvia; Hojerová, Jarmila

doi:10.2478/acs-2019-0028

Cited by 14 publications

(9 citation statements)

References 88 publications

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“…The first mechanism measures the capacity of an antioxidant by stabilizing the free radicals through transferring hydrogen atoms. The second is called electron transfer involving azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP), both of which stabilize free radicals (Londoño, 2012;Ácsová et al, 2019). One of the most applied strategies to determine the antioxidant capacity of a compound, mixture, or food is to measure the activity of the antioxidant against free radical substances or solutions.…”

Section: Methods To Assess Antioxidant Activity and Oxidative Status In Meatmentioning

confidence: 99%

“…This method is based on the evaluation of the ability of an antioxidant to reduce ferric iron (Fe 3 ) present in a complex with 2,4,6-tri(2-pyridyl)-s-triazine to the ferrous form (Fe 2 ), causing the formation of a ferrous tripyridyltriazine complex. The reduction is indicated by an intense blue color with maximum absorption at 593 nm; however, the solution is yellow if no reduction of ferric ions occurs (Silva et al, 2017;Ácsová et al, 2019).…”

Section: Frap (Ferric Reducing Antioxidant Power)mentioning

confidence: 99%

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Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

Reséndiz-Cruz¹,

Ramírez-Bribiesca

Crosby-Galván

et al. 2021

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Objective: Lipid oxidation of meat is one of the most important factors affecting shelf life and is one of the decisive factors in the consumer's purchase decision of the product. Therefore, information related to lipid oxidation using rosemary (Salvia rosmarinus (L.) Schleid.) as a natural antioxidant is described and analyzed. Design/methodology/approach: Mechanisms of oxidation were explored and described, as well as the alternatives to stop this process and different methodologies to measure antioxidant activity and innovative alternatives that are currently being investigated. Results: Appling antioxidants is one of the most widely used methods to counteract the oxidation process in meat. Currently, using herbs and spices has gained great acceptance, as in the case of rosemary. Its usage obtained satisfactory results for inhibiting and delaying lipid oxidation. Limitations of the study/implications: Using rosemary may have some drawbacks such as incorporating a strong flavor to the meat and the effects that its active compounds may have when exposed to oxygen, heat and humidity. Therefore, it is necessary to research for alternatives that will allow better preservation and availability of its compounds. Findings/conclusions: Nanoencapsulation of rosemary may be an alternative to the drawbacks of its use, working as a protective barrier for improved performance and improving food safety. However, this innovation is just being explored and is therefore not possible to have a certainty of success when using these new technological alternatives.

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Section: Methods To Assess Antioxidant Activity and Oxidative Status In Meatmentioning

confidence: 99%

Section: Frap (Ferric Reducing Antioxidant Power)mentioning

confidence: 99%

Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

Reséndiz-Cruz¹,

Ramírez-Bribiesca

Crosby-Galván

et al. 2021

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“…The radical scavenging activity of all compounds was first studied by the DPPH assay, which measures the ability of antioxidant compounds to donate a hydrogen atom to the violet 2,2-diphenyl-1-picrylhydrazyl radical and transform it into a nonradical species. Thus, it is generally considered to belong to the hydrogen atom transfer (HAT) category of methods for measurement of antioxidant activity [23]. Compounds 3a-o were initially assessed at two concentrations (0.1 and 1 mM), and IC 50 values were calculated for the more active compounds (Table 2).…”

Section: Characterization Of Bisavenantramide Analogs 3 As Antioxidantsmentioning

confidence: 99%

Bisavenathramide Analogues as Nrf2 Inductors and Neuroprotectors in In Vitro Models of Oxidative Stress and Hyperphosphorylation

et al. 2021

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Oxidative stress is crucial to the outbreak and advancement of neurodegenerative diseases and is a common factor to many of them. We describe the synthesis of a library of derivatives of the 4-arylmethylen-2-pyrrolin-5-one framework by sequential application of a three-component reaction of primary amines, β-dicarbonyl compounds, and α-haloketones and a Knoevenagel condensation. These compounds can be viewed as cyclic amides of caffeic and ferulic acids, and are also structurally related to the bisavenanthramide family of natural antioxidants. Most members of the library showed low cytotoxicity and good activity as inductors of Nrf2, a transcription factor that acts as the master regulator of the antioxidant response associated with activation of the antioxidant response element (ARE). Nrf2-dependent protein expression was also proved by the significant increase in the levels of the HMOX1 and NQO1 proteins. Some compounds exerted neuroprotective properties in oxidative stress situations, such as rotenone/oligomycin-induced toxicity, and also against protein hyperphosphorylation induced by the phosphatase inhibitor okadaic acid. Compound 3i, which can be considered a good candidate for further hit-to-lead development against neurodegenerative diseases due to its well-balanced multitarget profile, was further characterized by proving its ability to reduce phosphorylated Tau levels.

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“…The obtained results are presented in Figure 4. DPPH • and ABTS •+ as stable radicals are widely used to evaluate the antioxidant activity of various compounds and thus acting as antioxidants [62]. All analyzed samples showed higher activity in DPPH radical scavenging compared to ABTS assay.…”

Section: Storage Influence On Total Phenolic Content and Antioxidant ...mentioning

confidence: 99%

The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery

et al. 2021

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Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods.

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Selectedin vitro methods to determine antioxidant activity of hydrophilic/lipophilic substances

Cited by 14 publications

References 88 publications

Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

Bisavenathramide Analogues as Nrf2 Inductors and Neuroprotectors in In Vitro Models of Oxidative Stress and Hyperphosphorylation

The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery

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