Antioxidant activity evaluation

Ismaili L, Nadaradjane A, Nicod L et al (2008) Synthesis and antioxidant activity evaluation of new hexahydropyrimido[5, 4-c]quinoline-5-ones and 2-thioxohexahydropyrimido[5, 4-c] quinoline-5-ones obtained by Biginelli reaction in two steps. Eur J Med Chem 43 1270-1275... 

Catechin and epicatechin Extrusion Antioxidant activity evaluated with the DPPH method 65... 

Garcia, J. B., M. L. M. F. S. Saraiva, and J. L. F. C. Lima. 2006. Determination and antioxidant activity evaluation of etodolac, an anti-inflammatory drug, by sequential injection analysis. Anal. Chim. Acta 573 371-375. 

KUMAMOTO M and soNDA T (1998) Evaluation of the antioxidative activity of tea by an oxygen electrode method , Biosci Biotechnol Biochem, 62, 175-7. 

The electron transfer mechanism for antioxidant activity corresponding to eq. 16.5 makes the standard reduction potentials of interest for evaluation of antioxidative activity. The standard reduction potential of the phenoxyl radical of several flavonoids has been determined and forms the basis for correlation of rate of electron transfer for various oxidants from the flavonoid (Jovanovic etal., 1997 Jorgensen and Skibsted, 1998). The standard reduction potentials have also been used to establish antioxidant hierarchies. 

BRAND-WILLIAMS w, cuvELiER M E and BERSET c (1995) Use of free radical method to evaluate antioxidant activity, Lebensm Wiss Technol, 28, 25-30. 

It has been established that carotenoid structure has a great influence in its antioxidant activity for example, canthaxanthin and astaxanthin show better antioxidant activities than 3-carotene or zeaxanthin. 3- 3 3-Carotene also showed prooxidant activity in oil-in-water emulsions evaluated by the formation of lipid hydroperoxides, hexanal, or 2-heptenal the activity was reverted with a- and y-tocopherol. Carotenoid antioxidant activity against radicals has been established. In order of decreasing activity, the results are lycopene > 3-cryptoxanthin > lutein = zeaxanthin > a-carotene > echineone > canthaxanthin = astaxanthin. ... 

Many different methods have been used to evaluate the antioxidant capacities of isolated molecules, carotenoids, and other natural antioxidants and of foods and food extracts containing antioxidants. It is not the purpose of this chaper to review all the methods, but some general points can be made. First, when using only one test to evaluate the antioxidant capacities of carotenoids, one should be very careful in the interpretation of obtained data. Indeed, different results can be obtained with different tests applied to the same molecules. At least two different methods should be used to evaluate the antioxidant activity of a molecule or a food extract. " Second, lipophilicity is an important factor to consider in testing the antioxidant activities... 

Experimental evidence in humans is based upon intervention studies with diets enriched in carotenoids or carotenoid-contaiifing foods. Oxidative stress biomarkers are measured in plasma or urine. The inhibition of low density lipoprotein (LDL) oxidation has been posmlated as one mechanism by which antioxidants may prevent the development of atherosclerosis. Since carotenoids are transported mainly via LDL in blood, testing the susceptibility of carotenoid-loaded LDL to oxidation is a common method of evaluating the antioxidant activities of carotenoids in vivo. This type of smdy is more precisely of the ex vivo type because LDLs are extracted from plasma in order to be tested in vitro for oxidative sensitivity after the subjects are given a special diet. 

This method is relatively easy to use for anhydrous systems, but not for emulsions, foods, or biological media where the presence of water is detrimental. The method has been applied for determining antioxidant activity of both individual natural polyphenols and vegetable extracts. Methods based on this one have been used to evaluate the peroxide value in walnuts (Wilson-Kakashita and others 1995), mango seeds (Joseph 1995), almonds (Uthman and others 1998), and coconut cream powder (Yusof and others 2007). 

The scavenging ability toward O2 can also be measured by using electron spin resonance (ESR) spectrometry. The 02 anion is trapped with 5,5-dimethyl-1-pyrroline TV-oxidc (DMPO), and the resultant DMPO-OH adduct is detected by ESR using manganese oxide as internal standard. Noda and others (1997) used this technique to evaluate antioxidant activities of pomegranate fruit extract and its anthocyanidins (delphinidin, cyanidin, and pelargonidin). 

Other assays have been used to evaluate the antioxidant activity against H202 of several plant-based products, namely, fruit juices from different cultivars of berries (Wang and Jiao 2000), fractions rich in phenolics isolated from the aqueous by-products obtained during the milling of oil palm fruits (Balasundram and others 2005), cherry laurel fruit and its concentrated juice (Liyana-Pathirana and others 2006), and strawberries and blackberries treated with methyl jasmonate, allyl isothiocyanate, essential oil of Melaleuca alternifolia, and ethanol (Chanjirakul and others 2007). 

Many methods are available for determining food antioxidant capacity, which is an important topic in food and nutrition research. However, there is a great need to standardize these methods because the frequent lack of an actual substrate in the procedure, the system composition, and the method of inducing oxidation could limit their accuracy. In fact, antioxidant activities in complex systems cannot be evaluated satisfactorily using a single test, and several test procedures may be required. The search for more specific assays that can be more directly related to oxidative deterioration of foods and biological systems should be the objective of future investigations. 

Azuma K, Ippoushi K, Ito H, Higashio H and Terao J. 1999. Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers. J Sci Food Agric 79(14) 2010-2016. 

Bor JY, Chen HY and Yen GC. 2006. Evaluation of antioxidant activity and inhibitory effect on nitric oxide production of some common vegetables. J Agric Food Chem 54(5) 1680-1686. 

Cervellati R, Renzulli C, Guerra MC and Speroni E. 2002. Evaluation of antioxidant activity of some natural polyphenolic compounds using the Briggs-Rauscher reaction method. J Agric Food Chem 50(26) 7504-7509. 

Jayaprakasha GK, Patil BS and Bhimanagouda S. 2007. In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem 101 410-418. 

Stewart RJ, Askew EW, McDonald CM, Metos J, Jackson WD, Balon TW and Prior RL. 2002. Antioxidant status of young children response to an antioxidant supplement. J Am Diet Assoc 102(11) 1652—1657. Stratil P, Klejdus B and Kuban V. 2006. Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods. J Agric Food Chem... 

Sun T, Powers JR and Tang J. 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem 105(1) 101—106. 

In 1989, we showed [142] that the Fe2+(rutin)2 complex is a more effective inhibitor than rutin of asbestos-induced erythrocyte hemolysis and asbestos-stimulated oxygen radical production by rat peritoneal macrophages. Later on, to evaluate the mechanisms of antioxidant activities of iron rutin and copper-rutin complexes, we compared the effects of these complexes on iron-dependent liposomal and microsomal lipid peroxidation [165], It was found that the iron rutin complex was by two to three times a more efficient inhibitor of liposomal peroxidation than the copper-rutin complex, while the opposite tendency was observed in NADPH-dependent microsomal peroxidation. On the other hand, the copper rutin complex was much more effective than the iron rutin complex in the suppression of microsomal superoxide production, indicating that the copper rutin complex indeed acquired additional SOD-dismuting activity because superoxide is an initiator of NADPH-dependent... 

Antioxidant activity. Green and roasted coffee beans were evaluated in relation to degree of roasting and species Coffea arabica and Coffea robusta). The properties were evaluated by determining the reducing... 

A//abs) were employed as predictors of the antioxidant activity of vitamin E and its analogs <1997HCA1613>. A number of 4//-l,3-benzodioxin-6-ol derivatives 40 were evaluated in this way and a series of 4//-l,3-benzodioxin... 

Li, W., Pickard, M. D., and Beta, T. (2007b). Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain. /. Agric. Food Chem. 55 (22), 8958-8966. 

Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Food Science and Technology. 1995 28 25-30. 

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