Analysis of two methods to evaluate antioxidants

Tomasina, Florencia; Carabio, Claudio; Celano, Laura; Thomson, Leonor

doi:10.1002/bmb.20617

Cited by 35 publications

(19 citation statements)

References 17 publications

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“…To best assess antioxidant activity, the general consensus is to use more than one technique, since a reliable and convenient technique to evaluate antioxidants in biological samples is lacking [ 22 ]. We have chosen two widely used and inexpensive methods to evaluate the antioxidant content and to compare the accuracy of the results of both assays.…”

Section: Resultsmentioning

confidence: 99%

1H-NMR Metabolic Profiling and Antioxidant Activity of Saffron (Crocus sativus) Cultivated in Lebanon

et al. 2021

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Despite the beneficial health properties shown by Lebanese saffron, its qualitative and quantitative composition has never been investigated before. In the present study, NMR spectroscopy, together with antioxidant activity assays, were applied to evaluate the chemical composition of saffron samples of different geographical origins (Lebanon, Italy, Iran, and India) and to categorize the Lebanese saffron for the first time. The distinction between Lebanese saffron and that produced in other countries was attributed to its higher linolenic and linoleic fatty acids, glucose and picrocrocin contents. Moreover, spices produced in three different regions of the Lebanese territory have been clearly differentiated. Saffron cultivated in the Qaa region displayed a high glucose, fatty acids and polyphenols content, whereas Hermel saffron exhibited the largest rate of picrocrocin and glycosylated carotenoids. Finally, samples from Baalbeck showed lower rates for the majority of metabolites. Moreover, Lebanese saffron showed a high antioxidant activity in ABTS and DPPH assays. A low dose of saffron extract (10 µg/mL) inhibited the growth of human lung adenocarcinoma cells, probably due to the high polyphenolic content. This study highlights the quality and peculiarity of Lebanese saffron cultivated in Northern Beqaa district and allows for a good discrimination between spices produced in relatively close territory.

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Section: Resultsmentioning

confidence: 99%

1H-NMR Metabolic Profiling and Antioxidant Activity of Saffron (Crocus sativus) Cultivated in Lebanon

et al. 2021

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“…FRAP (Ferric reducing antioxidant power assay) was a very useful technique to quantify antioxidant capacity on food and plants. FRAP test was carried out by microplate reader with an established method conducted and adapted by Tomasina and Fernandes protocols 11,12 . The FRAP reagent was freshly made by combination of 300 mM acetate buffer pH 3.6, 10mM TPTZ dissolved in 40 mM HCl, and 20 mM ferric chloride hexahydrate in distilled water (10:1:1).…”

Section: Frap Free Radical Scavenging Activitymentioning

confidence: 99%

Anti-elastase, Antioxidant, Total phenolic and Total Flavonoid Content of Macassar Kernels (Rhus javanica L) from Pananjung Pangandaran Nature Tourism Park- Indonesia

Anggraini

Elya

Iskandarsyah

2020

Journal of Natural Remedies

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Background: Phytochemicals are present as important substances in natural resources and therefore, have aided in invention of the anti-oxidant, and anti-elastase properties of polyphenol compounds present in Indonesian herbs such as Macassar Kernels (Rhus javanica L). Objective: This research aimed to investigate anti-elastase, and antioxidant properties. Methods: Ethanolic extract of Rhus Leaves (RL), Rhus Stem (RS), Rhus Greenish Fruit (RGF), and Rhus Blackish-grey Fruit (RBF) were prepared individually by solvent extraction method. Anti-elastase activity was carried out with elastase from porcine pancreas. For quantitative phytochemical screening, DPPH radical scavenging assay, Ferric Reducing Antioxidant Power Assay (FRAP), Total Phenolic Content (TPC), Total Flavonoid Content (TFC) of Rhus javanica were estimated. Result: RS showed highest anti-elastase activity (45.30%±0.087), compared with RL (12.30%±0.004), and there were no activities in RGF and RBF. In DPPH assay, RS had lowest activity (IC50 561.05 µg/ml), compared with RBF (IC50 239.28 µg /ml), RGF (IC50 189.3I µg/ml), and RL (IC50 157.81 µg/ml). RS also has lowest FRAP activity (% inhibition = 26.60%±0.002), and TPC value (28.50±0.03 mgGAE/g dry weight). Conclusion: Test extracts showed anti-aging properties in different mechanisms. RS possessed the highest anti-elastase activity but had the weakest antioxidant activity. RS (Rhus Stem) TFC (Total Flavonoid Content) TPC (Total Phenolic Content) TPTZ (2, 4, 6-tris(2-pyridyl)-striazine) Q (Quercetin)

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“…Ferric reducing antioxidant power (FRAP) was determined as per the method given by Tomasina et al . ( 17 ). A volume of 0.1 mL of extract was mixed with 2.4 mL of freshly prepared FRAP reagent followed by the incubation for 5 min at 37 °C.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Toor

Kaur

Sahota

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutritional composition of some commonly consumed legumes. Experimental approach. Chickpea (kabuli and desi), pigeon pea, and soybean were fermented with Rhizopus oligosporus (at 34 °C for 52 h), dried at 45 ºC for 16-18 h and milled. Unfermented and fermented flours were evaluated for antioxidant potential, phenolic composition, antinutrients, mineral composition and FTIR spectra. Results and conclusions. Fermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of chickpea kabuli and desi, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, specific phenolics were quantified using HPLC which showed higher concentration of certain compounds such as chlorogenic acid, p-hydroxybenzoic acid, gallic acid and vanillic acid in fermented legumes. Phytic acid in all the fermented legumes reduced (p<0.05), however trypsin inhibition increased (p<0.05). In chickpea kabuli and desi, and pigeon pea, saponins increased (p<0.05) while they decreased in soybean. Tannins enhanced (p<0.05) in chickpea desi, pigeon pea and soybean and reduced (p<0.05) in chickpea kabuli. Furthermore, fermentation enhanced the content as well as estimated bioavailability of minerals. FTIR spectrum of unfermented and fermented legumes showed the presence of several functional groups and modifications in the molecular structure after fermentation. Novelty and scientific contribution. To our knowledge, this is the first study wherein legume (chickpea kabuli and desi, pigeon pea and soybean) fermentation by Rhizopus oligosporus has been assessed for nutritional and antinutritional profile, and FTIR spectra, which concluded that the treatment resulted in an optimal balance of nutrients and antinutrients. The process was established as a potential tool and thus can be proposed in the development of legume based novel functional foods which might help in tackling the concerns of nutritional security.

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Analysis of two methods to evaluate antioxidants

Cited by 35 publications

References 17 publications

1H-NMR Metabolic Profiling and Antioxidant Activity of Saffron (Crocus sativus) Cultivated in Lebanon

1H-NMR Metabolic Profiling and Antioxidant Activity of Saffron (Crocus sativus) Cultivated in Lebanon

Anti-elastase, Antioxidant, Total phenolic and Total Flavonoid Content of Macassar Kernels (Rhus javanica L) from Pananjung Pangandaran Nature Tourism Park- Indonesia

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

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