A physiologic approach to test the global antioxidant response of foods. The GAR method

Pastoriza, Silvia; Delgado-Andrade, Cristina; Haro, A.; Rufián-Henares, José Ángel

doi:10.1016/j.foodchem.2011.06.009

Cited by 106 publications

(107 citation statements)

References 23 publications

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“…Only antioxidant activity of the black tea was higher when the ABTS˙+ free radicals were used, while the green tea had almost the same values, and the yellow tea leaves had higher antioxidant activity when the DPPH˙free radicals were used. Pastoriza et al [26] evaluated antioxidant activity in different foods using the ABTS˙+ free radicals and obtained higher antioxidant values for the most evaluated foods when the QUENCHER method was used in comparison to the extracts. Some exceptions (like fresh carrots, apples, potato chips, boiled ham and salami-type sausage) were noted, and in those samples, higher antioxidant activity was evaluated in extracts.…”

Section: Resultsmentioning

confidence: 99%

Phenol content and antioxidant activity of green, yellow and black tea leaves

Kopjar

Tadic

Piližota

2015

Chem Biol Techn Agric

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Background: Green, black and yellow tea leaves are rich in phenolic compounds that are known for their antioxidant activity thus beneficial effect on human health. In practice, different methods are used to determine antioxidant activity. The objective of this study was to determine content of phenols, flavonoids and tannins, as well as antioxidant activity of tea leaves. Results: Green, yellow and black tea leaves (intact and pulverised leaves) were used for extraction by methanol or acidified methanol. Spectrophotometric methods were used for determination of selected parameters. Antioxidant activity was determined in extracts and pulverised tea leaves by application of 2,2-diphenyl-1-picrilhydrazyl (DPPH) and 2,2′azinobis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) free radicals. For determination of antioxidant activity of the pulverised leaves, 'QUENCHER' method was used. The method is based on the direct treatment of dry sample with free radicals. Extracts obtained by extraction of pulverised tea leaves with acidified methanol had the highest phenolic content (3.823, 4.226 and 6.829 g/kg for green, black and yellow tea, respectively). In methanol extracts, phenol content decreased in order yellow > green > black tea and, in acidified methanol extracts, yellow > black > green tea, regardless of particle size of tea leaves for extraction. Flavonoid and tannin contents followed the same tendency as phenol content. The highest antioxidant activity had acidified methanol extracts of pulverised tea leaves, regardless of used method (DPPH and ABTS). Results of antioxidant activity obtained with 'QUENCHER' method were compared with results of acidified methanol extracts. Green and yellow tea had higher antioxidant activity when 'QUENCHER' method was used in contrast to the black tea where higher antioxidant activity was determined in extract. Conclusions: Particle size and extraction solvent had high influence on total phenolic compounds, total flavonoid and tannin content as well as on antioxidant activity. Also, antioxidant activity of samples highly depended on used free radicals and sample preparation prior their application.

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Section: Resultsmentioning

confidence: 99%

Phenol content and antioxidant activity of green, yellow and black tea leaves

Kopjar

Tadic

Piližota

2015

Chem Biol Techn Agric

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“…Because chlorogenic acid was not detected, the antioxidant power may be ascribed to the gluten peptides released during the digestion process [Pastoriza et al, 2011].…”

Section: Total Antioxidant Capacitymentioning

confidence: 99%

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

García-Serna¹,

Martinez-Saez²,

Mesías³

et al. 2014

Pol. J. Food Nutr. Sci.

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Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat flour biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fibre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour. Unauthenticated Download Date | 5/12/18 8:43 PM

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“…The ferric-reducing ability of each sample solution was estimated using the procedure described previously [6] by Benzie and Strain (1996), adapted to a microplate reader as reported by Pastoriza et al [7]. Calibration curves were performed using Trolox stock solutions.…”

Section: Frap Assaymentioning

confidence: 99%

“…The antioxidant capacity was estimated as the radical scavenging activity, following the procedure described previously [8] by Roberta et al (1999) as adapted to a microplate reader by Pastoriza et al [7]. Calibration was performed with a Trolox stock solution as described above.…”

Section: Abts + Assaymentioning

confidence: 99%

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Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits

Muñoz¹,

Álvarez²,

Oliveras‐López³

et al. 2018

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In an analysis of the seven types of subtropical fruits most consumed and produced in southern Spain, UPLC-ESI-MS/MS was used to quantify 14 phenolic species: five hydroxycinnamic acids, seven hydroxybenzoic acids and two flavonoids (quercetin and naringenin). In each case, in addition, antioxidant capacity was determined by FRAP, ABTS and DPPH. Of these fruits, carambola (or starfruit) presented the highest levels of phenolic compounds, cherimoya (custard apple) and kiwi were the richest in non-flavonoid phenolic compounds and papaya had the highest levels of the flavonoids studied.Higher mean values were recorded in home-grown fruits than in imported varieties by ABTS and DPPH methods. Persimmon's antioxidant capacity was well above that of the other fruits, according to our analyses.

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A physiologic approach to test the global antioxidant response of foods. The GAR method

Cited by 106 publications

References 23 publications

Phenol content and antioxidant activity of green, yellow and black tea leaves

Phenol content and antioxidant activity of green, yellow and black tea leaves

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Determination of Polyphenolic Compounds by Ultra-Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry and Antioxidant Capacity of Spanish Subtropical Fruits

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