Hydroxyl Radical Scavenging Activity of Naturally Occurring Furan Fatty Acids.

In the present study, in vitro hydroxyl radical scavenging activities, total phenols and terpene contents in 70% ethanol extracts were evaluated. Samples of crushed (CB) and non-crushed ripe juniper berries (NCB) collected at five localities in North-East Slovakia during the years 2012–2014 were compared. Standard or modified methods for determining phytochemical and antioxidant activity were used together with a novel method for the evaluation of the results after the correction of the measured values per gram of dry matter (DM). Statistically significantly higher DM contents (average values for three years) were found in the CB extracts (ranging from 18.86 to 21.91 mg/mL) in comparison to those for NCB (ranging from 2.59 to 9.90 mg/mL). Depending on the localities and years, the hydroxyl radical scavenging activity ranged from 15.52 to 32.85% for NCB and from 65.59 to 88.12% for CB, respectively. The contents of total phenols ranged from 43.75 to 246.75 mg gallic acid equivalents (GAE)/L (NCB) and from 151.84 to 278.19 mg GAE/L (CB), respectively. However, the higher content of total phenols per gram of DM was found in the NCB extracts (8.49–42.23 mg GAE/g DM) and then in CB (6.87–18.77 GAE/g DM). The results obtained in this study showed a higher efficiency for extraction from juniper berries in 70% ethanol if the pericarp was disrupted in comparison to that achieved with the maceration of intact berries.

Download Full-text

Oxygen radical scavenging capacity of phenolic and non-phenolic compounds in red and white wines

Open Life Sciences ◽

10.2478/s11535-011-0095-8 ◽

2012 ◽

Vol 7 (1) ◽

pp. 146-158 ◽

Cited By ~ 2

Author(s):

Roberto Scalzo ◽

Massimo Morassut ◽

Paolo Rapisarda

Keyword(s):

Hydroxyl Radical ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Volatile Fraction ◽

Vitis Vinifera L ◽

Scavenging Activity ◽

Ros Scavenging ◽

White Wines ◽

Hydroxyl Radical Scavenging Activity ◽

Scavenging Capacity

AbstractThe aim of the present study was the evaluation of the antioxidant content in phenolic and non-phenolic extracts of ten wine samples, trying to elucidate the potential role of unusual antioxidant compounds. Samples of wines processed from red and white grapes (Vitis vinifera L.), deprived of the volatile fraction at low temperature and buffered at physiological pH, were fractionated by C18 into two fractions: FR1 and FR2. Non-phenolics, such as tartaric, malic, lactic, and succinic acids; glucose; fructose; and glycerin were mainly found in FR1, while polyphenols were present exclusively in FR2. Peroxyl radical quenching was assayed by the ORAC method, while superoxide and hydroxyl radical scavenging activity were assayed by electron paramagnetic resonance. In the ORAC and superoxide assays, most of the activity was found in FR2, while in hydroxyl radical assay, the activity was found in FR1. Model solutions were used to attribute a role to the single compounds in the evaluation of wine’s ROS scavenging capacity: the ORAC and superoxide anion scavenging effects were mainly attributed to the polyphenols, averaging 94.8%, with some contribution from glycerin, particularly in white wines. Unexpectedly, the main chemical responsible for hydroxyl radical scavenging activity was glycerin (56.1%), with the polyphenols scavenging at 18.1%.

Download Full-text