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Evaluation of Antioxidant Activity

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. [Pg.324]

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. [Pg.293]

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. [Pg.293]

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. [Pg.294]

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. [Pg.113]

Asghar MN, Khan lU, Arshad MN, Sherin L. Evaluation of antioxidant activity using an improved dmpd radical cation decolorization assay. Acta Qiimica Slovenica. 2007 54(2) 295-300. [Pg.118]

There are numerous antioxidant methods and modifications for the evaluation of antioxidant activity [139, 145-151]. Multiple assays in screening work are highly advisable, considering the chemical complexity of EOs [152]. [Pg.91]

Dorman, H.J.D., Figueiredo, A.C., Barroso, J.C. and Deans, S.C. (2000b) In vitro evaluation of antioxidant activity of essential oils and their components. Flavour and Fragrance Journal 1 5(1), 1 2-1 6. [Pg.186]

Zhang, H., Chen, F., Wang, X. and Yao, H.-Y. (2006) Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Research International 39, 833-839. [Pg.400]

Hayat K. Hussain S. Abbas S. Farooq U. Ding B. Xia S. Jia C. Zhang X. Xia W. 2009. Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro. Sep. Purif. Technol. 70 63-70. [Pg.61]

Adhikari S, Priyadarsini KI, Mukherjee T. (2007) Physico-chemical studies on the evaluation of antioxidant activity of herbal extracts and active principles of some Indian medicinal plants. J Clin Biochem Nutr 40 173-184. [Pg.595]

The antioxidant activity of alizarin was established in four different assays (1) suppression of light emission in the p-iodophenol enhanced chemiluminescent assay, (2) scavenging of superoxide anion (02 -) in a hypoxanthine-xanthine oxidase system, (3) protection of rat liver microsomes from lipid peroxidation by ADP/iron(II) ions, and (4) protection of bromobenzene-intoxicated mice from liver injury in vivo [141]. Alizarin was compared with Trolox (water soluble vitamin E), the flavonoid baicalin and green tea proanthocyanidins. In assay (1) the activity of alizarin was 76% of that of Trolox. In assay (2) the inhibition of 02 -induced chemiluminescence was 40%, 32%, 23% and 14% for Trolox, alizarin, green tea polyphenols and baicalin respectively. Alizarin was not significantly active in the lipid peroxidation assay but after baicalin the most active compound in the in vivo assay. This shows again the difficulty in the evaluation of antioxidant activity and the differences between in vitro and in vivo assays [141]. [Pg.672]

Sharma U, Sharma K, Sharma N, Sharma S, Singh HP, Sinha AK, Microwave-assisted efficient extraction of different parts of hippophae rhamnoides for the comparative evaluation of antioxidant activity and quantification of its phenolic constituents by reverse-phase high-performance liquid chromatography (RPHPLC), J. Agric. Food Chem. 2008 56 374-379. [Pg.152]

V. Reddy, A. Urooj, A. Kumar, Evaluation of antioxidant activity of some plant extracts and their application in biscuits. Food Chem. 90, 317-321 (2005)... [Pg.186]

Frankel, E.N., Huang, S-W., Prior, E. and Aeschbach, R. Evaluation of antioxidant activity of rosemary extracts, carnosol and camosic acid in bulk vegetable oils and fish oil and their emulsions. /. Sci. FoodAgric. 72, 201-208 (1996b). [Pg.255]

Huang W, Xue A, Niu H, Jia Z, Wang J (2009) Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food Chem 114(3) 1147-1154... [Pg.2041]

Evaluation of Antioxidant Activity of Cassia tora With... [Pg.203]

Souri E, Amin G, Farsam H et al (2008) Screening of thirteen medicinal plant extracts for antioxidant activity. Iran J Pharm Res 7 149-154 Squadriato GL, Pelor WA (1998) Oxidative chemistry of nitric oxide the roles of superoxide, peroxynitrite, and carbon dioxide. Free Radic Biol Med 25 392-403 Stanly C, Ali DMH, Keng CL et al (2011) Comparative evaluation of antioxidant activity and total phenolic content of selected lichen species from Malaysia. J Pharm Res 4 2824—2827 Stepanenko LS, Krivoshchekova OE, Skirina IF (2002) Functions of phenolic secondary metabolites in lichens from Far East Russia. Symbiosis 32 119-131 Thadhani VM, Choudhary MI, Ali S et al (2011) Antioxidant activity of some lichen metabolites. Nat Prod Res 25 1827-1837... [Pg.126]

Roby, M., M. Atef Sarhan, K. A. Selim, and K. I. Khalel. 2013. Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Ind. Crops Prod. 43(1) 827-831. [Pg.421]

Alam, M. N., N. J. Bristi, and M. Rafiquzzaman. 2013. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharmaceutical Journal 21(2) 143-152. [Pg.567]

Zhang, Y., Q. Li, H. Xing, X. Lu, L. Zhao, K. Qu, and K. Bi. 2013. Evaluation of antioxidant activity of ten compounds in different tea samples by means of an on-line HPLC-DPPH assay. Food Research International 53(2) 847-856. [Pg.577]

Pellegrini, N., D. Del Rio, B. Colombi et al. 2003. Application of the 2,2 -azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay to a flow injection system for the evaluation of antioxidant activity of some pure compounds and beverages. /. Agric. Food Chem. 51 260-264. [Pg.619]

Ukeda, H. 2004. Flow-injection analytical system for the evaluation of antioxidative activity. Bunseki Kagaku 53 221-231. [Pg.622]

Christodouleas, D., C. Fotakis, K. Papadopoulos, E. Yannakopoulou, and A. C. Calokerinos. 2009. Development and validation of a chemiluminogenic method for the evaluation of antioxidant activity of hydrophilic and hydrophobic antioxidants. Anal. Chim. Acta 652 295-302. [Pg.637]

J.M. Khurana, A. Lumb, A. Chaudhary, B. Nand, Synthesis and in vitro evaluation of antioxidant activity of diverse naphthopyranopyrimi-dines, diazaanthra[2,3-i] [l,3]dioxole-7,9-dione and tetrahydrobenzo[fl]xanthen-ll-ones, RSC Adv. 3 (2013) 184H854. [Pg.137]

Evaluation of Antioxidative Activity Using a Thermal Oxidative Stability Test... [Pg.220]

See other pages where Evaluation of Antioxidant Activity is mentioned: [Pg.64]    [Pg.252]    [Pg.416]    [Pg.422]    [Pg.484]    [Pg.484]    [Pg.486]    [Pg.490]    [Pg.492]    [Pg.104]    [Pg.231]    [Pg.397]    [Pg.1326]   


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