Food analysis antioxidant activity

Paganga, G. et al.. The polyphenolic content of fruit and vegetables and their antioxidant activities what does a serving constitute Free Radical Res., 30, 153, 1999. Maatta, K.R. et al.. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection Rihes species, J. Agric. Food Chem., 51, 6736, 2003. 

Beekwilder, J. et al.. Antioxidants in raspberry on-hne analysis links antioxidant activity to a diversity of individnal metabolites, J. Agric. Food Chem., 53, 3313, 2005. 

Aaby K, Hvattum E and Skrede G. 2004. Analysis of flavonoids and other phenolic compounds using high-performance liquid chromatography with coulometric array detection relationship to antioxidant activity. J Agric Food Chem 52(15) 4595 1603. 

Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FR/AP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and /Analysis. 2006 19 669-675. 

Stewart AJ, Mullen W, Crozier A. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Molecular Nutrition Food Research. 2005 49(1) 52-60. 

High-performance LC techniques are often applied to various fruit juices and drinks (158-161) to evaluate the antioxidative activity, which is attributed largely to the phenolics, such as flavonoids and phenylpropanoids. Analysis of food phenolics is gaining popularity with the growing evidence of possible health-promoting benefits of phenolics in foods, such as antioxidative, antimicrobial, tumor-inhibiting, free-radical scavenging, and other clinically relevant activities. 

Shahidi, F., Wanasundra, U., and Amarowicz, R. 1995. Isolation and partial characterization of oilseed phenolics and evaluation of their antioxidant activity. In Food Flavors Generation, Analysis and Process Infleunce (G. Charalambous, ed.), Elsevier Science. 

During malaxation, when water is added to olive paste to wash it, tons of waste water (800.000 in Italy only) are produced from the oil industry and discarded. Water soluble compounds are then transfered from olives into waste waters and could be recovered. HPLC analysis of the waste water extract showed the presence of hydroxytyrosol, tyrosol, p-OH benzoic acid, vanillic acid, caffeic acid, oleuropein, verbascoside and other oleuropein derivatives. The extract had powerful antioxidant activity and could represent a cheap source of natural antioxidants to be used to preserve food and cosmetics from fat oxidation and rancidity [51]. 

Antioxidant activity 842-845 practical Unlit to 899, 900 Antioxidants—see also Co-antioxidants analysis of 941, 947, 949, 955, 956, 960, 961, 981, 982 as food preservatives 982 biologicaUy active 913 calculations on 895-899 chain-breaking 840, 874 efficiency of 850-895, 900 media effects on 876-895 structural effects on 859-876 future prospects for 899-901 hydrogen atom donating abiUty of 865-867 in aircraft fuel 990 in alcohoUc beverages 973 in drinking water 963 induction period for 843 in foodstuffs 925 inhibition rate constants of 992 in Upid membranes 884-895... 

Oleszek, W. Sitek, M. Stochmal, A. Cheeke, P., Antioxidant properties of Yucca schidigera products. In Biologically-active Phytochemicals in Food. Analysis, Metabolism, Bioavailability and Function., Pfannhauser, W. Fenwick, G. R. Khokhar, S. Eds. Royal Society of Chemistry 2001 pp 303-306. 

Pellegrini, N., Visioli, R, Buratti, S., and Brighenti, F. 2001. Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating, J. Agric. Food Chem., 49, 2532-2538. 

Kita, A. Bakowska-Barczak, A. Hamouz, K. Kulakowska, K. Lisinska, G., The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.). Journal of Food Composition and Analysis (2013) 32, 169—175. 

Bocco, A. CuveUer, M.E. Richard, H. Berset, C. Antioxidant activity and phenolic composition of citrus peel and seed extracts. J. Agric. Food Chem. 1998,46,2123-2129. Nuutila, A.A. Kammiovirta, K. Oksman-Caldentey, K.M. Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis. Food Chem. 2002, 76, 519 525. 

The leaves, flowers, and stems of Satureja hortensis (summer savory, Lamiaceae), a common plant widely spread in Turkey, are used as tea or as addition to foods on account of the aroma and the flavor. As a medical plant it is known for its antispasmodic, antidiarrheal, antioxidant, sedative, and antimicrobial properties. Also this EO was investigated for its antioxidative properties. The GC-MS analysis showed that besides 9% p-cymene, carvacrol and thymol are the main compounds of about 22 constituents of the oil. They occur at a ratio of approximately 1 1, which is representative for the genus Satureja, namely 29% of thymol and 27% of carvacrol. In a linoleic acid test system the EO showed an inhibition activity of 95%, this is an indicator for a strong antioxidative activity because the control BHT attained an inhibition of 96% (Giilliice et al., 2003). Thymol is one of the main components of the EO from Satureja montana L ssp. montana (savory) and also one of the glycosidically bound volatile aglycones that were found. The EO with 45% thymol shows a very strong antioxidative capacity that was a bit lower than the standards, BHT, and a-tocopherol. The... 

In this chapter, the phenolic composition and content of regularly consumed fruits and vegetables are extensively discussed through the analysis of the current relevant literature, in order to provide a comprehensive summary of the current compositional and quantitative data on some flavonoid-rich foods. Furthermore, the formal relation of the in vitro antioxidant potential of these fruits and vegetables to the quality of the phenolic and, to a lesser extent, vitamin C content is emphasized. The potential for antioxidant activity of flavonoid-rich fruits and vegetables in vivo is also discussed. The data described here allow identification of the potentially most effective fruits and vegetables in terms of phenolic content and antioxidant activity. However, much research is still needed the elucidation of the metabolism and bioavailability of flavonoids in vivo, as well as of the amounts and the forms in which they are taken up into cells and tissues, is cmcial in order to establish the mechanisms and the forms in which dietary phenolics may act in vivo [58]. Finally, it... 

Mezadri, T., Villano, D., Femandez-Pacho, M., Garcia-Parrilla, M., and Troncoso, A. 2008. Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives. Journal of Food Composition and Analysis, 21(4), 282- 290. 

Sia, J., Yee, H.-B., Santos, J. and Abdurrahman, M. (2010) Cyclic voltammetric analysis of antioxidant activity in cane sugars and palm sugars from Southeast Asia. Food Chem., 118, 840-846. 

Rodriguez-Amaya, D.B. (2010) Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids - A review. J. Food Compos. Anal, 23 (7), 726-740. 

L-ascorbic acid (AA) and L-dehydroascorbic acid (DHAA) are the two main C vitamers occurring in nature [1]. In food analysis, the valuation of the vitamin C total content should account for both forms, since DHAA is readily reduced to AA in the animal body. D-isoascorbic acid (D-IAA), also known as erythorbic acid or D-araboascorbic acid, has analogous reductive properties but only 5% of the antiscorbutic activity of L-AA this epimer is a by-product of vitamin C, and is approved within the European Community as an antioxidant additive [62]. The capability of LC to distinguish the two ascorbic acid isomers and their primary oxidation products is very useful for analyzing processed foods. Forms used for supplementation are AA, sodium-, calcium-, or potassium-L-ascorbate and L-ascorbyl 6-palmitate [4]. 

Several comprehensive reviews have been published on the existing chromatographic methods for the analysis of lipophilic antioxidants (tocopherols, tocotrienols, and carotenoids) in various sample matrices (Abidi, 2000 Aust et al., 2001) on electrochemical approaches in the sensing of natural or biological antioxidants and antioxidant capacity (mainly polyphenols and vitamins C and E) using cyclic voltammetry on flow injection analysis (FIA) with amperometric detection in food and biological samples (Blasco et al., 2007) and on chemiluminescence (CL) and fluorescence (FL) methods for the analysis of oxidative stability, antioxidant activity, and lipid hydroperoxide content in edible oils (Christodouleas et al., 2012). 

Lucena, A. P. S., R. J. B. Nascimento, J. A. C. Maciel, J. X. Tavares, J. M. Barbosa-Filho, and E. J. Oliveira. 2010. Antioxidant activity and phenolics content of selected Brazilian wines. Journal of Food Composition and Analysis 23(l) 30-36. 

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