Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products

Thériault, Mylène; Caillet, S.; Kermasha, Sélim; Lacroix, Monique

doi:10.1016/j.foodchem.2005.05.079

Cited by 105 publications

(65 citation statements)

References 24 publications

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“…Red pepper also contains high levels of natural phenolics and flavonoids like quarcetin, luteolin, and capsaicinoids (3). The role of phenolic compounds as scavengers of free radicals is emphasized in previous reports (20,21). These results suggest that the red pepper seed has greater nitric oxide scavenging effects than the red pepper pericarp.…”

Section: Nitric Oxide Scavenging Activitymentioning

confidence: 57%

The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.)

Sim¹,

Han

2007

JFN

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In this study, we examined the antimutagenicity of red pepper seed and red pepper pericarp ethanol extracts using the standard Ames test in the presence and absence of S9 mix. The extracts showed inhibitory effects on both the TA98 and TA100 Salmenella Typhimurium strains against the mutagenic activity of promutagen 2-aminoa nthracene, and were also protective against the directly acting mutagens sodium azide and 2-nitrofluorene. The red pepper seed elicited stronger antimutagenicity than the red pepper pericarp. Both the red pepper seed and red pepper pericarp directly quenched nitric oxide to different degrees and the scavenging activities increased with increasing concentrations. Nitric oxide scavenging activity ranged from 22～77% in the red pepper seed, and from 36～49% in the red pepper pericarp. The TEAC values for red pepper seed extract were 47.89±1.64 mg g -1 in the ABTS radical scavenging assays, while those of red pepper pericarp extract were 94.18±1.61 mg g -1 . Therefore, we conclude that red pepper seed and red pepper pericarp have antimutagenic activities as well as antioxidant activity.

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Section: Nitric Oxide Scavenging Activitymentioning

confidence: 57%

The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.)

Sim¹,

Han

2007

JFN

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“…There are no available literature on antioxidant activities of any plam sap for relevant comparision of our results and this is the first report on antioxidant activity of any palm sap. However, C. urens sap showed high antioxidant activity over other processed sweeteners such as granulated sugars, maple syrup, corn syrup and agave nectar (Payet et al, 2005;Theriault et al, 2006;Phillips et al, 2009). Unlike all of these sweetners, C. urens sap showed metal ion chelating power that was estimated as ferrous ion chelation ability in the presence of ferrous ion binding ligen ferrozine.…”

Section: Ascorbic Acid Total Phenol and Flavonoid Content Of Caryotamentioning

confidence: 97%

“…In the present study, only total phenolic content of C. urens sap showed significant correlation with antioxidant activity of C. urens sap. Even though, the total phenolic content of C. urens sap was comparatively lower than some available sweetener alternatives such as maple (Phillips et al, 2009;Theriault et al, 2006) it showed higher antioxidant activities and metal ion chelating activity than maple (Phillips et al, 2009;Theriault et al, 2006). C. urens sap is rich in carbohydrates and organic acids (Somasiri et al, 2008).…”

Section: Ascorbic Acid Total Phenol and Flavonoid Content Of Caryotamentioning

confidence: 99%

Antioxidant Activity of <i>Caryota urens</i> L. (<i>Kithul</i>) Sap

et al. 2012

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“…They also are a rich source of phenolic compounds. Phenolic compounds play an important role in ageing and age-related disorders by scavenging harmful reactive oxygen species and protect the body from oxidative damages (Thériault et al, 2006). In addition, phenolic compounds demonstrated antiatherosclerotic and anti-inflammatory properties.…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

Son¹,

Kim²,

Kim³

et al. 2017

ijSciences

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Fruit and vinegar dressings are seasoned mixture usually used as stuffing in foods. Quality characteristics and antioxidant potentials of fruit and vinegar dressings prepared by adding lentil were investigated and compared with those of commercial products. The four dressing samples were named as D-1: fruit dressing purchased from a local store in Daegu, Korea; D-2: grapefruit-sugaring dressing prepared in the present study; D-3: vinegar dressing purchased from the local store in Daegu, Korea; D-4: pineapple-vinegar dressing prepared in the present study. The pH and titratable acidity in all samples ranged from 2.9 to 4.6 and from 0.6 to 1.2%, respectively. The crude protein content was 2.29% for D-2 and 4.03% for D-4, while was not detected in commercial dressing samples, D-1 and D-3. The D-4 sample exhibited the higher levels of Ca (215.40 mg/kg), K (1,105.83 mg/kg), Mg (233.63 mg/kg) and Fe (13.78 mg/kg). The content of total amino acid in D-3 and D-4 samples were 8.269 and 3.419 mg/mL, respectively. The highest content of total phenols (191.13 µg GAE/mL) and DPPH radical scavenging activity (93.69%, Inhibition) were observed in D-4. The results of this study indicated that use of lentil could increase the quality and antioxidant potentials of fruit and vinegar dressings.

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Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products

Cited by 105 publications

References 24 publications

The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.)

The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.)

Antioxidant Activity of <i>Caryota urens</i> L. (<i>Kithul</i>) Sap

Quality Characteristics and Antioxidant Activity of Fruit Dressing Using Lentil (Lens culinaris Med. cv, Silvina) Legume

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