Antioxidant capacity of blueberry extracts: Peroxyl radical scavenging and inhibition of plasma lipid oxidation induced by multiple oxidants

Antioxidant capacity (AC) of quinoa (<em>Chenopodium quinoa</em> Willd. cv. Real) seeds and sprouts obtained after 4 days of seed germination at 20°C and 70% humidity was evaluated using trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) assays, able to highlight reducing activity and peroxyl radical scavenging capacity, respectively; phenolic content (PC) was also measured. Both TEAC and ORAC assays revealed a significantly higher (about 2- and 2.8-fold, respectively) AC of 4-day-old sprouts compared to seeds; consistently, also PC values of sprouts resulted about 2.6 times higher than seeds. In order to investigate the influence of storage on AC and PC, as well as on vitamin C content (VCC), 4-day-old sprouts were subjected for 7 days at 5°C to three different conditions of controlled atmosphere storage (CAS) compared with air. Interestingly, whatever the CAS conditions, storage of quinoa sprouts up to 7 days induced an increase of AC evaluated in terms of reducing activity by TEAC assay. Consistently, an increase of PC and VCC was measured during storage, positively correlated to TEAC values. Moreover, a decrease of peroxyl radical scavenging activity, measured by ORAC, was observed after 7 days of storage, in accordance with a shift of AC towards the reducing activity component. Overall, these findings indicate that sprouting approach using quinoa may provide highly antioxidant-enriched seedlings that may improve nutritional quality of diet or of functional foods. Interestingly, antioxidant properties of quinoa sprouts may be deeply influenced by storage, able to increase reducing activity by increasing phenols and vitamin C.

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Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

Antioxidants ◽

10.3390/antiox10101587 ◽

2021 ◽

Vol 10 (10) ◽

pp. 1587

Author(s):

Edirisingha Dewage Nalaka Sandun Abeyrathne ◽

Kichang Nam ◽

Dong Uk Ahn

Keyword(s):

Lipid Oxidation ◽

Antioxidant Capacity ◽

Food Systems ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Indirect Measurement ◽

Quality Parameter ◽

Antioxidant Compounds ◽

Secondary Products

Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.

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Antioxidant action of fermented grain food supplement: Scavenging of peroxyl radicals and inhibition of plasma lipid oxidation induced by multiple oxidants

Food Chemistry ◽

10.1016/j.foodchem.2017.05.157 ◽

2017 ◽

Vol 237 ◽

pp. 574-580 ◽

Cited By ~ 10

Author(s):

Mayuko Morita ◽

Yuji Naito ◽

Etsuo Niki ◽

Toshikazu Yoshikawa

Keyword(s):

Lipid Oxidation ◽

Plasma Lipid ◽

Food Supplement ◽

Peroxyl Radicals ◽

Antioxidant Action ◽

Multiple Oxidants

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Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil

Acta Alimentaria ◽

10.1556/066.2021.00080 ◽

2021 ◽

Author(s):

M. Mardani ◽

L. Somogyi ◽

I. Szedljak ◽

I. Prauda ◽

J. Farmani ◽

...

Keyword(s):

Lipid Oxidation ◽

Antioxidant Capacity ◽

Sunflower Oil ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Sea Buckthorn ◽

Natural Antioxidant ◽

Rosemary Extract ◽

High Oleic Sunflower Oil ◽

High Oleic

Abstract Sea buckthorn (Hippophae rhamnoides) with high antioxidant capacity is distributed all over the world, but has never been used as a natural antioxidant in oils to replace synthetic antioxidants. Therefore, this study was performed to investigate the effectiveness of sea buckthorn extract in comparison to a common natural antioxidant rosemary extract and a synthetic antioxidant on retarding lipid oxidation. First the extracts were characterised, and it was found that sea buckthorn extract had higher polyphenol contents, radical scavenging activity, and higher antioxidant capacity. Then the proper concentrations for the use of these antioxidants were determined. Additionally, the progress of lipid oxidation during cycles of frying was assessed in terms of free fatty acids content, peroxide value, p-anisidine value, TOTOX value, colour, total polar compounds, and Induction period. The general order of effectiveness for inhibition of high oleic sunflower oil degradation during frying was: sea buckthorn > BHT > rosemary > control (P <0.05).

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Antioxidant Capacity and Free Radical Scavenging Effects on Nigerian Pineapple (Ananas cormosus) and Orange (Citrus sinensis) Pulp Extracts at Different Levels of Ripeness

Open Pharmaceutical Sciences Journal ◽

10.2174/1874844901603010025 ◽

2016 ◽

Vol 3 (1) ◽

pp. 25-30 ◽

Cited By ~ 1

Author(s):

Stella Chintua Ortutu ◽

Matthew Olaleke Aremu

Keyword(s):

Lipid Oxidation ◽

Antioxidant Capacity ◽

Citrus Sinensis ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Maturation Stage ◽

Hydrogen Atoms ◽

Freeze Dried ◽

Radical Scavenging Ability ◽

Different Levels

Background: There is a need to shift interest from the use of synthetic antioxidants which are harmful to the use of natural antioxidants from fruits and vegetables for the prevention of lipid oxidation. Objective: The total polyphenols, flavonoids, lipid-soluble antioxidants (CALT) and radical scavenging ability of the pulp extracts of pineapple (Ananas cormosus) and orange (Citrus sinensis) were investigated at different maturation stages for the purpose of determining their antioxidant capacity and the possibility of using these fruits at every maturation stage for the prevention of lipid oxidation. Methods: The pulps of these fruits were extracted at different levels of ripeness; unripe (UR), about to ripe (AR) and ripe (RP). The extracted pulps were freeze-dried and used for the analysis. The total phenol content was determined by spectrophotometry (Folic Ciocalteu’s method) while 1, 1-diphenyl-2-picrylhydrazyl (DPPH) was used for the radical scavenging ability. The various antioxidant capacities were compared with standard antioxidants such as gallic acid, rutin, α-tocophenol and ascorbic acid. Results: The results showed that the two edible fruits investigated at different levels of ripeness possess high quality antioxidants (those that can scavenge free radicals, function as metal chelators or donate hydrogen atoms). Radical scavenging ability of the fruit pulps was significantly affected (P < 0.05) by the different level of ripeness. Conclusion: The unripe fruits had the highest antioxidant properties suggesting that the antioxidant capacity of the fruits decreased as the fruits ripened.

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Improved peroxyl radical scavenging TOSC assay to quantify antioxidant capacity using SIFT-MS

Redox Report ◽

10.1179/135100009x12525712409571 ◽

2009 ◽

Vol 14 (5) ◽

pp. 197-204 ◽

Cited By ~ 4

Author(s):

Senti T. Senthilmohan ◽

Brett M Davis ◽

Paul F. Wilson ◽

Murray J. McEwan

Keyword(s):

Antioxidant Capacity ◽

Peroxyl Radical ◽

Radical Scavenging

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Antioxidant Rich Extracts of Terminalia ferdinandiana Inhibit the Growth of Foodborne Bacteria

Foods ◽

10.3390/foods8080281 ◽

2019 ◽

Vol 8 (8) ◽

pp. 281 ◽

Cited By ~ 2

Author(s):

Saleha Akter ◽

Michael E. Netzel ◽

Ujang Tinggi ◽

Simone A. Osborne ◽

Mary T. Fletcher ◽

...

Keyword(s):

Free Radical ◽

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Food Preservation ◽

Total Phenolic ◽

Foodborne Bacteria ◽

Terminalia Ferdinandiana

Terminalia ferdinandiana (Kakadu plum) is a native Australian plant containing phytochemicals with antioxidant capacity. In the search for alternatives to synthetic preservatives, antioxidants from plants and herbs are increasingly being investigated for the preservation of food. In this study, extracts were prepared from Terminalia ferdinandiana fruit, leaves, seedcoats, and bark using different solvents. Hydrolysable and condensed tannin contents in the extracts were determined, as well as antioxidant capacity, by measuring the total phenolic content (TPC) and free radical scavenging activity using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Total phenolic content was higher in the fruits and barks with methanol extracts, containing the highest TPC, hydrolysable tannins, and DPPH-free radical scavenging capacity (12.2 ± 2.8 g/100 g dry weight (DW), 55 ± 2 mg/100 g DW, and 93% respectively). Saponins and condensed tannins were highest in bark extracts (7.0 ± 0.2 and 6.5 ± 0.7 g/100 g DW). The antimicrobial activity of extracts from fruit and leaves showed larger zones of inhibition, compared to seedcoats and barks, against the foodborne bacteria Listeria monocytogenes, Bacillus cereus, Methicillin resistant Staphylococcus aureus, and clinical isolates of Pseudomonas aeruginosa. The minimum inhibitory concentration and minimum bactericidal concentration in response to the different extracts ranged from 1.0 to 3.0 mg/mL. Scanning electron microscopy images of the treated bacteria showed morphological changes, leading to cell death. These results suggest that antioxidant rich extracts of Terminalia ferdinandiana fruits and leaves have potential applications as natural antimicrobials in food preservation.

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