A novel strategy for colorimetric detection of hydroxyl radicals based on a modified Griess test

Deng, Tao; Hu, Shiyou; Huang, Xinan; Shen, Jianping; Xu, Qin; Wang, Yi; Liu, Fang

doi:10.1016/j.talanta.2018.11.044

Cited by 29 publications

(8 citation statements)

References 35 publications

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“…Ä Absorbance of standard Â 100 2.4.4.2 Determination of hydroxyl radical scavenging test. The scavenging ability of fermented onion samples for hydroxyl radicals was tested according to the method described by Deng et al (2019). Briefly, 0.5 mL of 2 mM ferrous sulphate (Kirns Chemical LTD, Changsha City, China) and 0.1 mL of 2 mM hydrogen peroxide (Sigma-Aldrich, Taufkirchen, Germany) were blended into 0.02 mL of the fermented onion sample.…”

Section: Sensory Properties Of Onion Typesmentioning

confidence: 99%

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Al‐Sahlany

Niamah

2022

NFS

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Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

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Section: Sensory Properties Of Onion Typesmentioning

confidence: 99%

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Al‐Sahlany

Niamah

2022

NFS

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“…In this experiment, we evaluated the hydroxyl radical content of different types of NEHW and SAEW. After color development with three reagents, the results were obtained through UV scanning, which detected the loss of salicylic acid, crystal violet, and methylene blue [ 28 , 43 ]. The results are shown in Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

Gao

Liu

et al. 2022

Foods

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This study investigated the broad-spectrum bactericidal activity of non-electrolytic hypochlorite water (NEHW) and detected its hydroxyl radical content compared with that of slightly acidic electrolytic water (SAEW). Based on the results of UV scanning and storage stability, higher hypochlorite content and stronger oxidation were found to be responsible for the stronger bactericidal effect of NEHW. NEHW can achieve 99% bacterial disinfection effect by treating with 10 mg/L available chlorine concentration for more than 5 minutes. At the same time, the storage stability of NEHW was higher than that of SAEW. After 20 days of storage under sealed and dark conditions, the pH value only increased by 7.9%, and the effective chlorine concentration remained nearly 80%. The results showed that NEHW had higher germicidal efficacy and storage stability than SAEW.

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“…ARTs with peroxide bridges offer excellent radical precursors for the design of ARTs-based chemodynamic therapy (ART-CDT), which often involves the dynamic activation of ARTs and the generation of toxic free radicals (Tang et al, 2019). H 2 O 2 , hydroxyl radicals, and alkyl radicals are considered as the major radical species from the consequences following ART activation (Deng et al, 2019). Another radical-based therapeutic strategy is photodynamic therapy (PDT), whereby photo-mediated generation of singlet oxygen ( 1 O 2 ) is the major scientific bases for therapy.…”

Section: Nanotherapeutics With the Combination Of Art-cdt And Other Therapeutic Techniquesmentioning

confidence: 99%

Recent Progresses in Cancer Nanotherapeutics Design Using Artemisinins as Free Radical Precursors

Zeng

et al. 2020

Front. Chem.

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Artemisinin and its derivatives (ARTs) are sort of important antimalarials, which exhibit a wide range of biological activities including anticancer effect. To solve the issues regarding poor solubility and limited bioavailability of ARTs, nanoformulation of ARTs has thus emerged as a promising strategy for cancer treatment. A common consideration on nanoARTs design lies on ARTs' delivery and controlled release, where ARTs are commonly regarded as hydrophobic drugs. Based on the mechanism that ARTs' activation relies on ferrous ions (Fe 2+ ) or Fe 2+ -bonded complexes, new designs to enhance ARTs' activation have thus attracted great interests for advanced cancer nanotherapy. Among these developments, the design of a nanoparticle that can accelerate ARTs' activation has become the major consideration, where ARTs have been regarded as radical precursors. This review mainly focused on the most recent developments of ARTs nanotherapeutics on the basis of advanced drug activation. The basic principles in those designs will be summarized, and a few excellent cases will be also discussed in detail.

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A novel strategy for colorimetric detection of hydroxyl radicals based on a modified Griess test

Cited by 29 publications

References 35 publications

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

Bactericidal Effect and Associated Properties of Non-Electrolytic Hypochlorite Water on Foodborne Pathogenic Bacteria

Recent Progresses in Cancer Nanotherapeutics Design Using Artemisinins as Free Radical Precursors

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