Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Pulido, Raquel; Bravo, Laura; Saura‐Calixto, Fulgencio

doi:10.1021/jf9913458

Cited by 1,627 publications

(971 citation statements)

References 53 publications

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“…The method used was the "ferric reducing antioxidant power" (FRAP) method (Pulido et al, 2000). The reaction time was 30 min, after which the absorbance was measured at 595 nm.…”

Section: Determination Of the Reducing Power Of The Extractsmentioning

confidence: 99%

Characterization of green zero-valent iron nanoparticles produced with tree leaf extracts

Machado

Pacheco

Nouws

et al. 2015

Science of The Total Environment

179

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a b s t r a c t Keywords:Zero-valent iron nanoparticles Green synthesis method Tree leaves Size Reactivity AgglomerationIn the last decades nanotechnology has become increasingly important because it offers indisputable advantages to almost every area of expertise, including environmental remediation. In this area the synthesis of highly reactive nanomaterials (e.g. zero-valent iron nanoparticles, nZVI) is gaining the attention of the scientific community, service providers and other stakeholders. The synthesis of nZVI by the recently developed green bottom-up method is extremely promising. However, the lack of information about the characteristics of the synthetized particles hinders a wider and more extensive application. This work aims to evaluate the characteristics of nZVI synthesized through the green method using leaves from different trees. Considering the requirements of a product for environmental remediation the following characteristics were studied: size, shape, reactivity and agglomeration tendency. The mulberry and pomegranate leaf extracts produced the smallest nZVIs (5-10 nm), the peach, pear and vine leaf extracts produced the most reactive nZVIs while the ones produced with passion fruit, medlar and cherry extracts did not settle at high nZVI concentrations (931 and 266 ppm). Considering all tests, the nZVIs obtained from medlar and vine leaf extracts are the ones that could present better performances in the environmental remediation. The information gathered in this paper will be useful to choose the most appropriate leaf extracts and operational conditions for the application of the green nZVIs in environmental remediation.

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“…The method used was the "ferric reducing antioxidant power" (FRAP) method (Pulido et al, 2000). The reaction time was 30 min, after which the absorbance was measured at 595 nm.…”

Section: Determination Of the Reducing Power Of The Extractsmentioning

confidence: 99%

Characterization of green zero-valent iron nanoparticles produced with tree leaf extracts

Machado

Pacheco

Nouws

et al. 2015

Science of The Total Environment

179

View full text Add to dashboard Cite

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“…Ferric Reducing Antioxidant Power (FRAP) method (Benzie & Strain 1996;Pulido et al 2000;Imeh & Khokhar 2002) was modified to a semi microscale using the total volume of 1 ml. A portion of an aqueous 10 mmol/l solution of TPTZ reagent in 40 mmol/l HCl was mixed with the same volume of 20 mmol/l FeCl 3 ·6 H 2 O and ten times higher volume of acetate buffer of pH 3.6 (3.1 g sodium acetate and 16 ml acetic acid per litre).…”

Section: Chemicalsmentioning

confidence: 99%

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Stratil¹,

Kubáň²,

Fojtová³

2008

Czech J. Food Sci.

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Stratil P., Kubáň V., Fojtová J. (2008): Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech J. Food Sci., 26: 242-253.Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average contents of phenolic compounds determined by FCM and PBM were 108 (90-119) and 105 (90-129) for white wines, and 1545 (874-2262) and 547 (306-816) mg/l of gallic acid equivalents (GAE) for red wines, respectively. The reason for the lower PBM values in red wines is the higher reactivity in PBM of phenolic compounds, especially of gallic acid generally used as a standard in the above methods. The higher reactivity of the standard means that the measured absorbance of the sample responds to a lower concentration. The average total antioxidant activities determined by TEAC (Trolox Equivalent Antioxidant Capacity), FRAP (Ferric Reducing Antioxidant Power), and DPPH (using diphenyl-p-picrylhydrazyl radical) were 5.14 (4.30-6.14), 1.43 (0.86-2.14), and 0.71 (0.61-0.81) of Trolox equivalents (TE) and 26.44 (13. 9-34.4), 9.43 (4.92-13.9), and 5.52 (2.91-8.62) mmol/l TE for white and red wines, respectively. Almost the same molar absorptivities with TEAC and DPPH methods were found while with FRAP method it was somewhat higher (about 1.56-times). The ratio of the values determined by FRAP and DPPH methods for white and red wines were 2.0 and 1.7, respectively. The TEAC values were 2.8-and 4.8-fold higher than those determined by FRAP and DPPH methods, respectively. The radical ABTS •+ used in TEAC method is therefore the most reactive and responds to the highest number of hydroxyl groups of the phenolic compounds of wines.

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“…The phenolic compounds can reduce the oxidative stress and inhibit the marcromolecular oxidation, which are beneficial to the health (Pulido et al. 2000). Antioxidants, such as flavonoids, exhibited significant antidiabetic effect by inhibiting the activity of certain enzymes such as aldose reductase (Kato et al.…”

Section: Introductionmentioning

confidence: 99%

In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase

Luo

2015

Food Science & Nutrition

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In vitro antidiabetic effect of fruits and vegetables with reports as folk remedies were investigated. The antidiabetic effects were evaluated by comparing the inhibitory properties of α‐glycosidase, aldose reductase, and antioxidant activity. The results indicated that lychee extract exhibited the best dose‐dependent inhibitory activity against α‐glycosidase with IC 50 of 10.4 mg/mL, and lemon peel extract exhibited aldose reductase inhibitory potential with IC 50 value at 3.63 mg/mL. Besides, the result also showed that the inhibitory effects of blueberry and plum against α‐glycosidase were strong among the fruits samples. Bitter gourd and eggplant demonstrated significant inhibitory potential against aldose reductase, with IC 50 values at 8.55 mg/mL and 8.06 mg/mL, respectively. The result from correlation analysis part showed that the antioxidant activities of selected fruits and vegetables were found related to their health beneficial effects, as there was positive correlations between total flavonoids content (TFC) and aldose reductase inhibitory activity (r 2 = 0.556).

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Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Cited by 1,627 publications

References 53 publications

Characterization of green zero-valent iron nanoparticles produced with tree leaf extracts

Characterization of green zero-valent iron nanoparticles produced with tree leaf extracts

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase

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