Antioxidants capacity evaluation

This assay has been used for the antioxidant capacity evaluation of fresh tomatoes (Leonardi and others 2000 Scalfi and others 2000) and some beverages (red wines, green tea infusion, and pomegranate and orange juices) (Gil and others 2000 Schlesier and others 2002 Fiore and others 2005). 

All investigated Cornelian cherry genotypes showed high antioxidant capacity evaluated by all mentioned antioxidant assays [Yihnaz et al., 2009 Popovic et al., 2012 Hassanpour et... 

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... 

Another point is the concentration of the antioxidant which, in order to have physiological relevance, should be in the physiological range, i.e., not above 1 to 5 aM. Finally, when evaluating antioxidant capacities of foods and food extracts, one should take into account the presence of all the possible antioxidant molecules (phenols, vitamin E, etc.) to explain the results because interactions can occur between antioxidant molecules. 

Aljadi, A. M. and Kamaruddin, M. Y. (2004). Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys. Food Chem. 85, 513-518. 

Alvarez-Suarez, J. M., TuUpani, S., Romandini, S., Vidal, A., and Battino, M. (2009). Methodological aspects about determination of phenolic compounds and in vitro evaluation of antioxidant capacity in the honey A review. Curr. Ami. Client. 5, 293-302. 

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. 

Pellegrini N, Colombi B, Salvatore S, Brenna, OV, Galavema G, Del Rio D, Bianchi M, Bennett RN and Brighenti F. 2007. Evaluation of antioxidant capacity of some fruit and vegetable foods efficiency of extraction of a sequence of solvents. J Sci Food Agric 87(1) 103—111. 

Antioxidant capacity can be measured by several techniques, each of which has its own limitations. Antioxidant capacity of fruit juices and purees was evaluated by the DPPH method (which measures the radical-scavenging activity against a nonphysio-logical free radical), and treatment of these products with PEF or HHP resulted in losses... 

The aim of this work was to evaluate the inhibition effect of ome Allium aqueous extracts on acrosin and trypsin activities, a new aspect in the wide spectrum of Allium compound activities. The antioxidant capacity, probably responsible for antithrombosis and antitumoral effects, was determined for different parts of Allium plants (bulb, green leaf, white stalk). The toxicity of crude extracts was also determined. 

Noipa T, Srijaranai S, Tuntulani T, Ngeontae W. New approach for evaluation of the antioxidant capacity based on scavenging DPPH free radical in micelle systems. Food Research International. 2011 44(3) 798-806. 

For phenol 1-37 pM For H2O2 30-130 pM For lecithin 2.0-48.7 mg L"1 Superoxide radical 0.02-2.0 mM <5% Working media ft-hexane for tyrosinase electrode chloroform for catalase electrode chloroform/hexane (50% v/v) containing 1% by volume of methanol for lecithin electrode. Antioxidant capacity of wines was evaluated in terms of polyphenol content, sulfite and ascorbic acid, and compared to superoxide radical scavenging... 

L.D. Mello, A.A. Alves, D.V. Macedo and L.T. Kubota, Peroxidase-based biosensor as a tool for a fast evaluation of antioxidant capacity of tea, Food Chem., 92(3) (2005) 515-519. 

C24. Chevion, S., Berry, E. M., Kitrossky, N., and Kohen, R., Evaluation of plasma low molecular weight antioxidant capacity by cyclic voltammetry. Free Radic. Biol. Med. 22,411-421 (1997). 

C25. Chevion, S., and Chevion, M., Antioxidant status and human health. Use of cyclic voltammetry for the evaluation of the antioxidant capacity of plasma and of edible plants. Ann. N. Y. Acad. Sci. 899, 308-325 (2000). 

G3. Gavella, M., Lipovac, V., Vucic, M., and Rocic, B., Evaluation of ascorbate and urate antioxidant capacity in human semen. Andrologia 29, 29-35 (1997). 

G8. Girotti, S., Ferri, E., Maccagnani, L., Budini, R., and Bianchi, G., Plasma antioxidant capacity determination Comparative evaluation of chemiluminescent and spectrophotometric assays. Talanta 56, 407-414 (2002). 

V17. Visioli, F., and Galli, C., Evaluation of antioxidant capacity by chemiluminescence. Anal. Biochem. 249, 244-246 (1997). 

Extraction experiments were performed to evaluate the antioxidant capacity of selected energy crops. Table 1 presents the total phenolics con-... 

The health benefits explain the growth in interest concerning the characterization and evaluation of phenolics and antioxidant capacity in food-related products. The chemical structures of the main polyphenols found in Madeira table wines are summarized in Fig. 7.13. 

Martinez-Tome, M. Murcia, M.A. Frege, N. 2004. Evaluation of antioxidant capacity of cereal bran. J. Agric. Food Chem. 52 4690 699. 

Butsat, S. Siriamompun, S. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem. 119 606 613. Chigorimbo-Murefu, N.T.L. Riva, S. Burton, S.G. 2009. Lipase-catalyzed synthesis of esters of ferulic acid with natural compounds and evaluation of their antioxidant properties. J. Molec. Cat. B Enzym. 56 277-282. 

A multisyringe spectroscopic flow injection analysis (FIA) system was proposed for evaluating the antioxidant capacity of solutions, as a function of the solvent and the pH. The method is based on UVD at 517 nm of the scavenging capacity of the test solution in the presence of the 2,2-diphenyl-1-picrylhydrazyl free radical (14) during 3 min after stopping the flow. The method was validated for ascorbic acid and a series of phenolic antioxidants. ... 

Figure 4. Antioxidant capacity and lipid oxidation in plasma of volunteers consuming different amounts of procyanidin-rich dark chocolate (6.9 mg of procyanidins per g of chocolate). Antioxidant capacity was evaluated by the ability of plasma to inhibit luminol-dependent chemiluminescence and lipid oxidation by plasma TEARS. Plasma epicatechin concentrations are the average amount of epicatechin determined two hours after chocolate consumption. Ordinate values indicate increases over basal levels of plasma antioxidant capacity (white bars), or decrease over basal values for TEARS (gray bars).

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