scholarly journals Study of the Antioxidant Property Variation of Cornelian Cherry Fruits during Storage Using HPTLC and Spectrophotometric Assays

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
Anamaria Hosu ◽  
Claudia Cimpoiu ◽  
Luminita David ◽  
Bianca Moldovan
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Antioxidant Compounds ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Property Variation ◽  
Cornelian Cherry ◽  
Cornus Mas ◽  
Total Antioxidant

Cornus species fruits are well known as a rich source of antioxidant compounds responsible for their diverse health benefits. The present study aims to investigate the variation of the total antioxidant capacity of Cornelian cherry (Cornus masL.) fruits during storage, using high-performance thin-layer chromatography (HPTLC) and two spectrophotometric assays based on different mechanisms: the 2,2-azinobis(3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS+∙) assay and the ferric reducing antioxidant power (FRAP) assay. The fruit extract was stored at room temperature (22°C) for 19 days. No major differences in the total antioxidant capacity were observed during this period, indicating that storage does not have any deleterious effect on the antioxidant properties of the investigated fruits extract. The antioxidant capacity varied between 12.91 and 12.83 µmol Trolox/g fruit as determined by the HPTLC method and from 36.13 to 33.93 µmol Trolox/g fruit as determined by the ABTS assay.

Total Antioxidant Capacity of Thai Herbal Teas by the Ferric Reducing Antioxidant Power

2019 ◽  
Vol 886 ◽  
pp. 46-51
Author(s):  
Techaoei Surachai ◽  
Jarmkom Khemjira ◽  
Khobjai Warachate
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Herbal Tea ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Intermediate Activity ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

The main objective aimed to compare in vitro antioxidant power of different recipes of Thai herbal teas including of Tatirot, Krajeab, Kamfoi, and Kesorn Bua. The ferric reducing/antioxidant power (FRAP) assay was used to measure the total antioxidant power of freshly brewed tea. Results showed that different Thai tea recipes had slightly different in vitro antioxidant power. The herbal teas recipe was expressed as µM of antioxidant power/g of dried Thai tea recipes. Values ranges as 555.62±0.77-908.43±0.69 µM/1g of Thai herbal tea, especially Krajeab tea showed strongly antioxidant of 908.43±0.69 µM/1g of tea when compared with other samples. Therefore, it has confirmed that the antioxidant power of Thai herbal tea recipes is considerably intermediate activity than vitamin C

scholarly journals Estimation of Antioxidant Potential of Indigenous Halari and French Poitu Donkey Milk by using the Total Antioxidant Capacity and Ferric Reducing Antioxidant Power Essay

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Anuradha Bhardwaj ◽  
Parbha Kumari ◽  
Varij Nayan ◽  
Tanvi Sonali ◽  
R A Legha ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Potential ◽  
Donkey Milk ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Reducing Ability ◽  
Aging Properties ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

Over the last decade, research has been conducted towards the uses and properties of donkey milk that has distinct chemical composition and consequently particularly nutritional properties. It is interesting to determine antioxidant potential of indigenous Halari and French Poitu donkey milk by using the total antioxidant capacity and ferric reducing antioxidant power assay. These methods are reliable, fast and with sound methodological infrastructures. The objective of the present research was to investigate the applicability of the trolox based total antioxidant capacity (TAC) and ferric reducing ability of plasma (FRAP) assay for identification of antioxidant potential of Indian Halari donkey milk and French Poitu donkey milk. The donkey milk is quite popular for its anti-aging properties in Western and European countries as cosmetic and nutraceutical preparations. However, in Indian context no such study is conducted on Halari donkey milk. The Indian Halari donkeys are untapped resource for their dairy potential. Our results showed that the whole milk of Halari donkey is at par with French Poitu donkey milk in terms of their antioxidative potential.

scholarly journals Determination of Caffeine Content in Tea and Maté Tea by using Different Methods

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S213-S216 ◽  
Author(s):  
D. Komes ◽  
D. Horžić ◽  
A. Belščak ◽  
K. Kovačević Ganič ◽  
A. Baljak
Keyword(s):  
Antioxidant Capacity ◽  
High Performance ◽  
Antioxidant Properties ◽  
Growth Conditions ◽  
Hplc Method ◽  
Frap Assay ◽  
Chromatography Method ◽  
Antioxidant Power ◽  
Pharmaceutical Industries ◽  
Mate Tea

Caffeine-containing products have been consumed for hundreds of years for their pleasant flavor and stimulating effects. In recent years, caffeine received increasing attention in food and pharmaceutical industries, due to its pharmacological properties which comprise stimulation of the central nervous system, peripheral vasoconstriction, relaxation of the smooth muscle and myocardial stimulation. The aim of this study was to determine the content of caffeine in five types of tea (white, yellow, green, oolong, black) and two types of maté tea (green maté and roasted maté tea). The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA). The antioxidant capacity of teas as well as of the extracted (“raw”) caffeine was determined by using two methods: reactions with 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical (ABTS assay) and Ferric reducing antioxidant power (FRAP assay). The content of caffeine has been associated with plant origin and growth conditions, as well as processing conditions. By applying all four methods, the highest content of caffeine was determined in white tea, whereas maté and roasted maté tea were characterised with the lowest content of caffeine. Spectrophotometric micro-method has proven to be the best alternative to the HPLC method. The highest antioxidant capacity was determined in yellow tea, while the lowest was determined in roasted maté tea. In comparison to the antioxidant capacity of teas, the antioxidant capacity of extracted (“raw”) caffeine is almost negligible, and does not contribute to the overall antioxidant properties of tea.

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions

2015 ◽  
Vol 82 (2) ◽  
pp. 177-184 ◽  
Author(s):  
Sema Demirci Çekiç ◽  
Aslı Demir ◽  
Kevser Sözgen Başkan ◽  
Esma Tütem ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Milk Protein ◽  
Skim Milk ◽  
Protein Fractions ◽  
Relative Standard Error ◽  
Antioxidant Power ◽  
Antioxidant Capacities ◽  
Relative Standard ◽  
Total Antioxidant

Most milk-applied antioxidant assays in literature are based on the isolation and quantification of individual antioxidative compounds, whereas total antioxidant capacity (TAC) gives a more holistic picture due to cooperative action of antioxidants. Recently, the cupric reducing antioxidant capacity (CUPRAC) method has been modified to measure the antioxidant capacities of thiol-containing proteins, where the classical ammonium acetate buffer – that may otherwise precipitate proteins– was replaced with concentrated urea buffer (able to expose embedded thiol groups of proteins to oxidative attack) adjusted to pH 7.0. Thus, antioxidant capacity of milk was investigated with two competing TAC assays, namely CUPRAC and ABTS (2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid))/persulphate, because only these assays were capable of evaluating protein contribution to the observed TAC value. As milk fat caused turbidity, experiments were carried out with skim milk or defatted milk samples. To determine TAC, modified CUPRAC method was applied to whole milk, separated and redissolved protein fractions, and the remaining liquid phase after necessary operations. Both TAC methods were investigated for their dilution sensitivity and antioxidant power assessment of separate milk fractions such as casein and whey. Proteins like β-lactoglobulin and casein (but not simple thiols) exhibited enhanced CUPRAC reactivity with surfactant (SDS) addition. Addition of milk protein fractions to whole skim milk produced significant ‘negative-biased’ deviations (up to −26% relative standard error) from TAC absorbance additivity in the application of the ABTS method, as opposed to that of the CUPRAC method less affected by chemical deviations from Beer's law thereby producing much smaller deviations from additivity (i.e. the property of additivity is valid when the measured TAC of a mixture is equal to the sum of individual antioxidant capacities of its constituents).

scholarly journals Environmental enrichment and exercise are better than social enrichment to reduce memory deficits in amyloid beta neurotoxicity

2018 ◽  
Vol 115 (10) ◽  
pp. E2403-E2409 ◽  
Author(s):  
Mariza G. Prado Lima ◽  
Helen L. Schimidt ◽  
Alexandre Garcia ◽  
Letícia R. Daré ◽  
Felipe P. Carpes ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Physical Exercise ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Environmental Enrichment ◽  
Memory Deficits ◽  
Neuroprotective Effects ◽  
Antioxidant Power ◽  
Term Memory ◽  
Total Antioxidant

Recently, nongenetic animal models to study the onset and development of Alzheimer’s disease (AD) have appeared, such as the intrahippocampal infusion of peptides present in Alzheimer amyloid plaques [i.e., amyloid-β (Aβ)]. Nonpharmacological approaches to AD treatment also have been advanced recently, which involve combinations of behavioral interventions whose specific effects are often difficult to determine. Here we isolate the neuroprotective effects of three of these interventions—environmental enrichment (EE), anaerobic physical exercise (AnPE), and social enrichment (SE)—on Aβ-induced oxidative stress and on impairments in learning and memory induced by Aβ. Wistar rats were submitted to 8 wk of EE, AnPE, or SE, followed by Aβ infusion in the dorsal hippocampus. Short-term memory (STM) and long-term memory (LTM) of object recognition (OR) and social recognition (SR) were evaluated. Biochemical assays determined hippocampal oxidative status: reactive oxygen species, lipid peroxidation by thiobarbituric acid reactive substance (TBARS) test, and total antioxidant capacity by ferric reducing/antioxidant power (FRAP), as well as acetylcholinesterase activity. Aβ infusion resulted in memory deficits and hippocampal oxidative damage. EE and AnPE prevented all memory deficits (STM and LTM of OR and SR) and lipid peroxidation (i.e., TBARS). SE prevented only the SR memory deficits and the decrease of total antioxidant capacity decrease (i.e., FRAP). Traditionally, findings obtained with EE protocols do not allow discrimination of the roles of the three individual factors involved. Here we demonstrate that EE and physical exercise have better neuroprotective effects than SE in memory deficits related to Aβ neurotoxicity in the AD model tested.

Total Antioxidant Capacity with Peak Specificity via Reaction Flow Chromatography and the Ferric Reducing Antioxidant Power Assay

2019 ◽  
Vol 13 (3) ◽  
pp. 608-616 ◽  
Author(s):  
Andrew Jones ◽  
Agustín Acquaviva ◽  
Thirada Suktham ◽  
Gary R. Dennis ◽  
R. Andrew Shalliker ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

scholarly journals Optimization of High-Pressure Extraction Process of Antioxidant Compounds from Feteasca regala Leaves Using Response Surface Methodology

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4209
Author(s):  
Anca Becze ◽  
Vanda Liliana Babalau-Fuss ◽  
Cerasel Varaticeanu ◽  
Cecilia Roman
Keyword(s):  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Raw Materials ◽  
Extraction Process ◽  
Extraction Yield ◽  
Antioxidant Compounds ◽  
Operational Conditions ◽  
Total Antioxidant

Circular economy principles are based on the use of by-products from one operation as the raw materials in another. The aim of this work is to obtain extracts with high antioxidant capacity and resveratrol content for the superior capitalization of the biomass of Feteasca regala leaves obtained during vineyard horticultural operations in spring. In order to obtain a high-quality extract at an industrial level, an optimal extraction process is needed. Central composite design (CCD) was used for the experiment design, which contained three independent variables: the ratio of extraction solvent to solid matter, temperature (°C) and time (minutes). The evaluation of extracts was done by measuring the total antioxidant capacity of the extracts using photo-chemiluminescent techniques, and the resveratrol content using liquid chromatography. Process optimization was done using response surface methodology (RSM). Minitab software version 17.0 was used for the design of experiments and data analysis. Regression analysis showed that the model predicts 87.5% of the variation for resveratrol and 96% for total antioxidant capacity (TAC). The temperature had the biggest influence on the extraction yield. The optimal operational conditions for the extraction method applied had the following conditions: ratio e/m 2.92; 43.23 °C and 55.4 min. A maximum value of 34,623 µg ascorbic acid equivalent (AAE) /mL total antioxidant capacity and 182.4 µg/mL resveratrol content were obtained when the optimal extraction parameters where used. The values obtained in experiments proved that by using RSM an accurate model can be obtained for extraction of Feteasca regala leaves.

scholarly journals Evaluation of Salivary and Serum Total Antioxidant Capacity and Lipid Peroxidation in Postmenopausal Women

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Fatemeh Zovari ◽  
Hadi Parsian ◽  
Ali Bijani ◽  
Ameneh Moslemnezhad ◽  
Atena Shirzad
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Postmenopausal Women ◽  
Total Antioxidant Capacity ◽  
Premenopausal Women ◽  
Control Group ◽  
Antioxidant Power ◽  
Whole Saliva ◽  
Total Antioxidant

Objective. In menopause, reduction of estrogen hormone affects oxidative stress process in serum. Oxidative stress in saliva plays a significant role in the pathogenesis of oral diseases. The aim of this study was to investigate the total antioxidant capacity and lipid peroxidation in the serum and saliva of premenopausal and postmenopausal women. Methods. In this case control study, 50 postmenopausal women (case group) and 48 premenopausal women (control group) were selected. The unstimulated whole saliva and serum of the postmenopausal and premenopausal women were collected. The total antioxidant capacity (TAC) of the saliva and serum was measured by ferric reducing antioxidant power (FRAP). Also, malondialdehyde (MDA) was measured by thiobarbituric acid reactive substance (TBARS) method for serum and saliva. Then, the obtained data were analyzed by SPSS 17, whereby Mann–Whitney test and Spearman’s correlation test were used. P < 0.05 was considered statistically significant. Results. The postmenopausal group had significantly lower mean serum TAC and higher mean serum MDA than the control group ( P < 0 < 001 and P < 0.01 , respectively). The mean salivary TAC and MDA, however, did not differ significantly between the case and control group ( P = 0.64 and P = 0.08 , respectively). Conclusion. In postmenopausal women, with elevation of serum MDA and reduction of serum TAC, the extent of serum oxidative stress grows, but MDA and TAC levels of saliva do not change.

Biochemical characterization of enzymatic browning in selected apple genotypes

2007 ◽  
Vol 87 (5) ◽  
pp. 1067-1074 ◽  
Author(s):  
A. P. K. Joshi ◽  
H. P. V. Rupasinghe ◽  
N. L. Pitts ◽  
S. Khanizadeh
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Enzymatic Browning ◽  
Strong Positive Correlation ◽  
Antioxidant Power ◽  
Whiteness Index ◽  
Positive Correlation ◽  
Polyphenol Oxidases ◽  
Total Antioxidant

Enzymatic browning in apples (Malus × domestica Borkh.) caused by polyphenol oxidases (PPO) is the major factor responsible for the deterioration of quality in processed apple products such as juice, fresh-cut slices, and chips. Selected apple genotypes with a range of low post-cut enzymatic browning were investigated to understand the biochemical mechanisms leading to enzymatic browning. Post-cut enzymatic browning, polyphenolic profiles using LC-MS/MS, PPO activity, vitamin C, total antioxidant capacity using the Ferric Reducing Antioxidant Power (FRAP) and the Oxygen Radical Absorbance Capacity (ORAC), and elemental composition were determined in two recently released cultivars [Eden™(also known as SJCA38R6A74) and SuperMac], and one new advanced line (SJCA16) and compared with two commercial cultivars (Empire and Cortland). Eden™ exhibited the least post-cut enzymatic browning as estimated by Whiteness Index. SJCA16 possessed a characteristic yellowish flesh color. Whiteness Index (WI) values were inversely related to chlorogenic acid, catechin and epicatechin contents present in apple slices. Vitamin C content showed a strong positive correlation with WI. Among the mineral elements, the content of copper had a strong positive correlation with PPO activity. Key words: Apple genotypes, enzymatic browning, polyphenoloxidase, polyphenolics, Whiteness Index, total antioxidant capacity

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