Assessment of the Antioxidant Capacity of Standard Compounds and Fruit Juices by a Newly Developed Electrochemical Method: Comparative Study with Results from Other Analytical Methods

Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are the main metabolites of this spice, which possess a great bioactivity, although the mechanisms of action and its bioavailability are still to be solved. The rest of the flower is composed by style, tepals, and stamens that have other compounds, such as kaempferol and delphinidin, which have an important antioxidant capacity, and these can be applied in foods, phytopharmaceuticals, and cosmetics. The aim of this work was to provide an updated and critical review of the research on the main compounds of Crocus sativus L. flower, including the adequate analytical methods for their identification and quantification, with a focus on their bioactivity and bioavailability.

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Determination of antioxidant capacity of papaya fruit and papaya-based food and drug integrators, using a biosensor device and other analytical methods

Monatshefte für Chemie - Chemical Monthly ◽

10.1007/s00706-008-0069-3 ◽

2008 ◽

Vol 140 (8) ◽

pp. 965-972 ◽

Cited By ~ 6

Author(s):

Luigi Campanella ◽

Tania Gatta ◽

Emanuela Gregori ◽

Mauro Tomassetti

Keyword(s):

Antioxidant Capacity ◽

Analytical Methods ◽

Biosensor Device

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Comparative study of analytical methods for the determination of chromium in groundwater samples containing iron

Microchemical Journal ◽

10.1016/j.microc.2009.07.012 ◽

2009 ◽

Vol 93 (2) ◽

pp. 236-241 ◽

Cited By ~ 10

Author(s):

A. Ramesh Kumar ◽

P. Riyazuddin

Keyword(s):

Comparative Study ◽

Analytical Methods ◽

Groundwater Samples

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Stability of the total antioxidant capacity of fresh fruit juices subjected to an in vitro digestion procedure

Proceedings of The Nutrition Society ◽

10.1017/s0029665110003757 ◽

2010 ◽

Vol 69 (OCE6) ◽

Author(s):

L. Ryan ◽

S. Prescott

Keyword(s):

Antioxidant Capacity ◽

Total Antioxidant Capacity ◽

In Vitro Digestion ◽

Fruit Juices ◽

Fresh Fruit ◽

Digestion Procedure ◽

Total Antioxidant

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Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds

LWT ◽

10.1016/j.lwt.2012.02.030 ◽

2012 ◽

Vol 49 (2) ◽

pp. 324-328 ◽

Cited By ~ 21

Author(s):

A.S.G. Costa ◽

M.A. Nunes ◽

I.M.C. Almeida ◽

M.R. Carvalho ◽

M.F. Barroso ◽

...

Keyword(s):

Antioxidant Activity ◽

Comparative Study ◽

Dietary Supplements ◽

Bioactive Compounds ◽

Fruit Juices

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Comparative Study on Antioxidant Capacity of Self-fermenting Enzyme and Commercial Enzyme

E3S Web of Conferences ◽

10.1051/e3sconf/202125102032 ◽

2021 ◽

Vol 251 ◽

pp. 02032

Author(s):

Fenghong Liu ◽

Xianhao Cheng ◽

Jing Miu ◽

Xiaotong Cui ◽

Xiaojuan Gao ◽

...

Keyword(s):

Free Radicals ◽

Comparative Study ◽

Antioxidant Capacity ◽

Hydroxyl Radicals ◽

Superoxide Anion ◽

Antioxidant Ability ◽

Commercial Enzyme ◽

Visible Spectrophotometry ◽

Uv Visible ◽

Living Bacteria

In order to provide consumers with a more reasonable method of using Enzyme, UV-visible spectrophotometry was used to study the antioxidant ability of self-fermenting Enzyme and commercial Enzyme. By measuring the ability of fourteen kinds of self-fermenting Enzyme and three commercial Enzyme to scavenge DPPH free radicals, superoxide anion and hydroxyl radicals and the number of living bacteria, the following conclusions were drawn: (1) Commercial Enzyme has more properties than self-fermenting Enzyme of antioxidant capacity; (2) Compound fruit Enzyme has stronger antioxidant ability than single fruit Enzyme; (3) Self-fermenting Enzyme is not sterilized including more living bacteria; (4) Commercial Enzyme has a higher drinking value than self-fermenting Enzyme.

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