Total antioxidative capacity

PRIOR R L and CAO G (1999) "In vivo total antioxidant capacity Comparison of different analytical methods, Free Rad Biol Med, 27, 1173-81. 

Pellegrini, N. et al.. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays, J. Nutr. 133, 2812, 2003. 

Scalzo J, Politi A, Pellegrini N, Mezzetti B, and Battino M (2005), Plant genotype affects total antioxidant capacity and phenolic contents in fruit , Nutrition, 21, 207-213. 

Corral-Aguayo R, Yahia EM, Carrillo-Lopez A and Gonzalez-Aguilar G. 2008. Correlation between some nutritional components and the total antioxidant capacity measured with six different assays in eight horticultural crops. J Agric food Chem 56 10498-10504. 

Lee KW, Kim WJ, Kim DO, Lee HJ, Lee CY. 2003. Major phenolics in apples and their contribution to die total antioxidant capacity. J Agric Food Chem 51 6516-6520. 

Wang H, Cao G and Prior RL. 1996. Total antioxidant capacity of fruits. J Agric Food Chem 44 701— 705. 

Chun OK, Kim DO, Smith N, Schroeder D, Han JT and Lee CY. 2005. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J Sci Food Agric 85 1715-1724. 

Arts MJ, Haenen GR, Wilms LC, Beetstra SA, Heijnen CG, Voss HP, Bast A. 2002b. Interactions between flavonoids and proteins effect on the total antioxidant capacity. J Agric Food Chem 50(5) 1184—1187. 

Because part of the total content of antioxidant polyphenols and carotenoids is linked to DF as noted previously, an appreciable proportion of the total antioxidant capacity in fruits and vegetables is associated with DF. 

In 2003, Prior and others described methods for the extraction and analysis of hydrophilic and lipophilic antioxidants, using modifications of the ORAC procedure. These methods provide, for the first time, the ability to obtain a measure of total antioxidant capacity in the protein free plasma, using the same peroxyl radical generator for both lipophilic and hydrophilic antioxidants. This assay was also used to measure the total antioxidant capacity of guava fruit extracts (Thaipong and others 2006). 

Apak R, Guylu K, Mustafa 6 and Karademir SE. 2004. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine CUPRAC Method. J Agric Food Chem 52(26) 7970-7981. 

Chun OK, Kim DO, Moon HY, Kang HG and Lee CY. 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums. J Agric Food Chem 51(25) 7240-7245. 

Nilsson J, Pillai D, Onning G, Persson C, Nilsson A and Akesson B. 2005. Comparison of the 2,2 -azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables. Mol Nutr Food Res 49(3) 239-246. 

As has been explained in previous chapters, the antioxidant capacity of fruits and vegetables is a function of the amounts and types of phytochemicals that are present in the fresh tissues. However, the individual contribution to the total antioxidant capacity varies widely. Various studies have demonstrated that phenols and flavonoids contribute to a higher extent than ascorbic acid, carotenoids, and others to the antioxidant capacity of fmits and vegetables (Robles-Sanchez and others 2007). It has been observed that a given content of vitamin E in fruits contributes significantly more to the antioxidant capacity than the same content of ascorbic acid. 

Antioxidant capacity of fruits and vegetables depends on the total concentrations of phytochemicals, mainly ascorbic acid, phenolic compounds (including flavonoids), and carotenoids. However, as previously stated, the individual contribution of each compound to the total antioxidant capacity varies widely and is difficult to quantify in a whole food product. 

The antiradical capacity of proteins is thought to be an important component of the total antioxidant capacity of blood plasma. Analysis of the ACW of blood plasma showed, that under normal conditions, its main components are the UA and ASC. The rest of the total antiradical capacity (ACR), which can be... 

Adamson, G.E. et al., HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity, J. Agric. Food Chem., 47, 4184, 1999. 

De Beer, D., Joubert, E., Marais, J., and Manley, M. (2008). Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of Pinotage wine. S. Afr. J. Enol. Vitic. 29, 13-25. 

Apak R, Giiglii K, Ozytirek M, Karademir SE. Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine CUPRAC Method. Journal of Agricultural and Food Chemistry. 2004 52 (26) 7970-7981. 

A study of 74 Andean potato landraces found about an 11-fold variation in total phenolics and a high correlation between phenolics and total antioxidant capacity (Andre et al., 2007a). We screened tubers from hundreds of cultivars and wild potato species for phenolics and found over a 15-fold difference in the amount of phenolics in different potato genotypes. Many phenolics are colorless, and thus are relevant phytonutrients for white-fleshed cultivars, which are the consumer-preferred t5q)e of potato in many countries. Russet Norkotah has high amounts among the white-fleshed cultivars, about 4 mg/g DW. S. Pinnatisectum, a purple-fleshed wild species. 

A 12-fold increase in plasma epicatechin concentration from 22 to 257 nmol/L was reported by Rein et al [105] after consumption of 80 g semisweet (procyanidin rich) chocolate within 2 h after ingestion. The total antioxidant capacity of plasma increases of 31% within the same time, and plasma 2-thiobarbituric acid reactive substances decreased up to 40%. These data support that consumption of chocolate increases plasma epicatechin concentrations and decreases plasma baseline oxidation products. These results have been confirmed in another study by Wang et al [106]. 

Effect of Physical Exercise on Blood Plasma Total Antioxidant Capacity. 259... 

Alterations in Total Antioxidant Capacity of Body Fluids and Tissue Homogenates... 

The sum of antioxidant activities of this nonspecific pool of antioxidants is often called total antioxidant capacity (TAC). A number of synonyms of this term have been used in the literature, one of the most frequent being total antioxidant activity. It has been suggested that the term antioxidant activity should be restricted to characterize the rate constant of a single antioxidant against a given oxidant... 

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