Total antioxidant capacity inhibition assays

Conditions of Some Inhibition Assays of Total Antioxidant Capacity ... 

In recent decades, the extracts of leaves, seeds and roots of M. oleifera have been extensively studied for many potential uses including wound healing (31, 139, 140). The uses of the plants in wound healing are rationalised on the basis of their antioxidant capacity (52). M. peregrina has been shown to inhibit the DPPH radical at 89-93%, after 15 min of incubation at a test concentration of 50 pg/mL. M. peregrina has been shown to have total antioxidant capacity as gallic acid equivalent of 814 mg/g of ethanol extracts in the phosphomolybdenum assay. 

Figure 3 Alcohol augments grape skin polyphenol extraction Into white wine and Increases Its antioxidant capacity. Whole squeezed Muscat grapes were Incubated for 18 h with Increasing concentrations of alcohol up to 18%, after which the juice was separated from the grape skin and allowed to ferment Into wine. (A) Polyphenol concentration In wine samples was determined. (B) Wine samples at a final concentration of 2 pL/mL were added to LDL (100 mg of proteln/L) and Incubated with 5 pmol/L CUSO4 for 2 h at 37 °C. LDL oxidation was measured by LDL TBARS assay. LDL, low-density lipoprotein TBARS, thiobarbituric acld-reactlve substance. (C) Linear regression analysis of the total polyphenol concentration of wine and the wIne-Induced Inhibition of LDL oxidation.

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