Antioxidants characterization

Yoshino, M. and Murakami, K., Interaction of iron with polyphenolic compounds application to antioxidant characterization. Anal Biochem., 251, 40, 1998. 

B.A. Silva, F. Ferreres, J.O. Malva, A.C.P. Dias, Phytochemical and antioxidant characterization ofH. perforatum alcoholic extracts. Food Chem., 90 (2005) 157. 

Alvarez-Suarez, J.M., Gonzalez-Paramas, A.M., Santos-Buelga, C., and Battino, M., 2010a. Antioxidant characterization of native monofloral Cuban honeys. Journal of Agricultural and Food Chemistry. 58 9817-9824. 

There are numerous synthetic and natural compounds called antioxidants which regulate or block oxidative reactions by quenching free radicals or by preventing free-radical formation. Vitamins A, C, and E and the mineral selenium are common antioxidants occurring naturally in foods (104,105). A broad range of flavonoid or phenoHc compounds have been found to be functional antioxidants in numerous test systems (106—108). The antioxidant properties of tea flavonoids have been characterized using models of chemical and biological oxidation reactions. 

Characterization and singlet oxygen quenching ability of spray-dried microcapsules of edible biopolymers containing antioxidant molecules. Journal of Agricultural and Food Chemistry, Vol. 58, No.l3, (June 2010), pp. 8004-8011, ISSN 0021-8561. 

Wu, X. et al.. Characterization of anthocyanins and proanthocyanidins in some cul-tivars of Rihes, Aronia and Samhucus and their antioxidant capacity, J. Agric. Food Chem., 52, 7846, 2004. 

Galati, E.M. et al.. Chemical characterization and biological effects of Sicilian Opuntia ficus-indica (L.) fruit iuice antioxidant and antiulcerogenic activity, J. Aerie. Food Chem., 51, 4903, 2003. 

Antioxidant capacities of common individual curcuminoids were determined in vitro by phosphomolybdenum and linoleic acid peroxidation methods. Antioxidant capacities expressed as ascorbic acid equivalents (pmol/g) were 3099 for curcumin, 2833 for demethoxycurcumin, and 2677 for bisdemethoxycurcumin at concentrations of 50 ppm. The same order of antioxidant activity (curcumin > demethoxycurcumin > bisdemethoxycurcumin) was observed when compared with BHT (buty-lated hydroxyl toluene) in linoleic peroxidation tests. The antioxidant activity of curcumin in the presence of ethyl linoleate was demonstrated and six reaction products were identified and structurally characterized. The mechanism proposed for this activity consisted of an oxidative coupling reaction at the 3 position of the curcumin with the lipid and a subsequent intramolecular Diels-Alder reaction. ... 

Socaciu, C., Antioxidant phytochemicals chemical characterization, function and actions. Bull. USAMV A, 57, 22, 2002. 

Human chronic inflammatory diseases are characterized by populations of cells with altered regulation and function. A large body of evidence suggests that many of these cellular abnormalities may be linked to an increase in the production of free radicals and/or deficiencies of antioxidant defence systems. Oxygen free radicals attack cell structures, altering their function, and are cytotoxic. They have therefore been implicated in the pathogenesis of rheumatoid arthritis as well as many other human diseases (HaUiwell, 1991). 

Honey has been produced in Lithuania since the ancient times. Baltrusaityte et ah (2007a,b) recently reported antimicrobial and antioxidant properties of Lithuanian honeys. Kaskoniene et ah (2010) characterized the carbohydrate composition of Lithuanian honeys obtained from various sources and determined if there was any relationship between pollen content and the content of the carbohydrate in the honey. 

Zinc dithiocarbamates have been used for many years as antioxidants/antiabrasives in motor oils and as vulcanization accelerators in rubber. The crystal structure of bis[A, A-di- -propyldithio-carbamato]zinc shows identical coordination of the two zinc atoms by five sulfur donors in a trigonal-bipyramidal environment with a zinc-zinc distance of 3.786 A.5 5 The electrochemistry of a range of dialkylthiocarbamate zinc complexes was studied at platinum and mercury electrodes. An exchange reaction was observed with mercury of the electrode.556 Different structural types have been identified by variation of the nitrogen donor in the pyridine and N,N,N, N -tetra-methylenediamine adducts of bis[7V,7V-di- .vo-propyldithiocarbamato]zinc. The pyridine shows a 1 1 complex and the TMEDA gives an unusual bridging coordination mode.557 The anionic complexes of zinc tris( V, V-dialkyldithiocarbamates) can be synthesized and have been spectroscopically characterized.558... 

The multichannel coulometric detection system serves as a highly sensitive tool for the characterization of antioxidant phenolic compounds because they are electroactive substances that usually oxidize at low potential. The coulometric efficiency of each element of the array allows a complete voltammetric resolution of analytes as a function of their oxidation potential. Some of the peaks may be resolved by the detector even if they coelute (Floridi and others 2003). 

Zuo Y, Wang C and Zhan J. 2002. Separation, characterization, and quantitation of benzoic and phenolic antioxidants in American cranberry fruit by GC-MS. J Agric Food Chem 50(13) 3789-3794. 

Marin A, Ferreres F and Tomas-Barberan FA, Gil MI. 2004. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum armuiim L.). J Agric Food Chem 52 3861-3869. 

Ferreres F, Sousa C, Valentao P, Seabra RM, Pereira JA and Andrade PB. 2007a. Tronchuda cabbage Brassica oleracea L. var. costata DC) seeds phytochemical characterization and antioxidant potential. Food Chem 101(2) 549-558. 

Gorinstein S, Cvikrova M, Machackova I, Haruenkit R, Park YS, Jung ST, Yamamoto K, Martinez Ayala AL, Katrich E and Trakhtenberg S. 2004. Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chem 84(4) 503-510. 

Kusznierewicz B, Bartoszek A, Wolska L, Drzewiecki J, Gorinstein S and Namiesnik J. 2008. Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins. LWT Food Sci Technol 41 (1) 1 —9. 

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