A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

Bartoszek, M.; Polak, Justyna

doi:10.1016/j.saa.2015.09.022

Cited by 32 publications

(18 citation statements)

References 23 publications

(35 reference statements)

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“…ESR spectroscopy is a unique method to detect free radicals and other substances which have no effect on the registered signal, it reflects the actual antioxidative properties of the studied material. 22 Antioxidant activity was determined using ESR spectrometer by measuring the absorption of electromagnetic radiation. DPPH (2,2-diphenyl-1-picrylhydrazyl) was used as the standard or stable free radical compared to DPPH plus six different maturity levels of mangosteen rind extract.…”

Section: Resultsmentioning

confidence: 99%

“…The specific instrument parameters were: Central field 335 mT, Sweep width 15 mT, Field modulation width (FMW) = 0,5x1, Receiver gain = 100 G, Microwave power = 20.12 mW, Frequency 9.27 GHz. 21,22 Figure 1, shows the presence of four standard compounds including γ-mangostin, gartanin, smeathxanthone and garcinone-E in the extract as indicated by the retention time. The quantitative analysis was then measured (Table 1), it shows that MRE with six maturity level contains γ-mangostin, garcinone-E, gartanin and smeathxanthone-A, which the highest concentration of xathones is possessed by MRE with maturity level 6.…”

Section: Quantitative Analysis Of Liquid Chromatography Mass Spectrommentioning

confidence: 99%

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Xanthones Analysis and Antioxidant Activity Analysis (Applying ESR) of Six Different Maturity Levels of Mangosteen Rind Extract (Garcinia mangostana Linn.)

Gondokesumo¹,

Pardjianto²,

Sumitro³

et al. 2019

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Background: Mangosteen (Garcinia mangostana Linn.) is tropical fruit that known to contain bioactive compounds which has particular function as antioxidant, anti-inflammatory and antibacterial. Mangosteen rind extract is known to have high contents of xanthone compounds which have antioxidant and free radical scavenging activities. This study was done to determine the contents of xanthone derivatives using Liquid Chromatography Mass Spectrometry (LC-MS/MS) and antioxidant activity of six different maturity levels of mangosteen rind extract using Electron spin resonance (ESR). Method: Mangosteen was classified based on the maturity level by its visual characteristic and divided into six criteria of maturity. The mangosteen rinds were extracted through maceration and freeze drying method. Qualitative analysis of xanthone was obtained using LC-MS/MS. Antioxidant activity was determined using ESR spectrometer. To evaluate antioxidant activity, using 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used as free radical scavenger method. Results: The LC-MS/MS analysis showed that the highest concentrations are filled by mangosteen rind with maturity level 6. Moreover, each maturity levels of mangosteen rind extract has different g value compared to DPPH free radical. Different g value indicated the different type of free radical and decreasing g value indicated the declining intensity of free radical. The higher decreasing of g value was mangosteen rind with maturity level 4, 5 and 6. Conclusion: Mangosteen rind extract contains xanthone and its derivatives and ESR analysis showed that different maturity levels on mangosteen rind has different antioxidant activity as indicated by declining free radical intensity.

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Section: Resultsmentioning

confidence: 99%

Section: Quantitative Analysis Of Liquid Chromatography Mass Spectrommentioning

confidence: 99%

Xanthones Analysis and Antioxidant Activity Analysis (Applying ESR) of Six Different Maturity Levels of Mangosteen Rind Extract (Garcinia mangostana Linn.)

Gondokesumo¹,

Pardjianto²,

Sumitro³

et al. 2019

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show abstract

“…This technique is not influenced by the optical properties of the sample, and it gives information regarding free radical concentration in the tested solutions and according to Polak and Bartoszek (2015), this technique is appropriate because it is the only analytical method available to specifically detect free radicals. In study comparing antioxidative capacities of fruit juices, drinks and nectars, it was showed that ESR spectroscopy is more adequate than UV-vis spectroscopy for determining antioxidant capactity with the use of the DPPH free radical (Bartoszek & Polak 2016). In the present case, DPPH is a stable free radical, which can be easily detected by ESR spectroscopy, and any antioxidant compound in the sample will lead to DPHH radical reduction and to the disappearance of its ESR signal (Anissi et al 2014).…”

Section: Heat-processing Effects On Antioxidant Activitymentioning

confidence: 87%

Cooking processes increase bioactive compounds in organic and conventional green beans

Lima

Costa

Monaco

et al. 2017

International Journal of Food Sciences and Nutrition

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The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems. After the cooking process, carotenoids (β-carotene, lutein and zeaxanthin) increased. Microwave heating favored the enhancement of some polar compounds, whereas pressure cooking favored carotenoids. When we used the estimation of the radical scavenging activity by electron spin resonance (ESR) spectroscopy, a reduction of the DPPH radical signal in the presence of green bean extracts was observed, regardless of the mode of cultivation. The highest reduction of the ESR signal ocurred for microwave cooking in organic and conventional green beans, indicating a higher availability of antioxidants with this type of heat treatment.

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“…In case of hard liquors, with significantly lower antioxidant characteristics, the antioxidant capacity is even lower and ranges from 61 to 115 μM TE/100 mL for whisky, from 41 to 56 μM TE/100 mL for flavoured vodkas, whereas “clear” alcohols show no antioxidant capacity 22 . Comparing the antioxidant capacity of the examined nalewkas with that of other food products, like coffee, tea, juice, fruits or vegetables, nalewkas perform best of all 25–27 .…”

Section: Resultsmentioning

confidence: 99%

Comprehensive comparison of antioxidant properties of tinctures

Polak

Bartoszek

Bernat

2019

Sci Rep

Self Cite

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Homemade tinctures, traditional Polish alcoholic beverages called “nalewkas” (similar to alcohol herbal tinctures), which antioxidant capacity have never been studied before, were characterized by electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet visible (UV-vis) spectroscopy. The antioxidant properties of nalewkas made according to homemade recipes were compared to commercially produced nalewkas. The impact of aging on antioxidant properties of nalewkas was investigated. The results showed that all of examined nalewkas exhibited strong antioxidant properties (antioxidant capacity TEAC DPPH 466 μmol TE/100 mL – 11890 μmol TE/100 mL). It was found that the value of the antioxidant capacity corresponds to the total phenolic and aromatic proton content. The impact of the production method and the type of fruit used on the TEAC DPPH value was also noted. The unripe walnuts with green husks has the highest value of the antioxidant capacity TEAC DPPH (11890 µM/100 mL) not only for alcoholic beverages, but also among food products.

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A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

Cited by 32 publications

References 23 publications

Xanthones Analysis and Antioxidant Activity Analysis (Applying ESR) of Six Different Maturity Levels of Mangosteen Rind Extract (Garcinia mangostana Linn.)

Xanthones Analysis and Antioxidant Activity Analysis (Applying ESR) of Six Different Maturity Levels of Mangosteen Rind Extract (Garcinia mangostana Linn.)

Cooking processes increase bioactive compounds in organic and conventional green beans

Comprehensive comparison of antioxidant properties of tinctures

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