Applicability of the DPPH Assay for Evaluating the Antioxidant Capacity of Food Additives - Inter-laboratory Evaluation Study -

Shimamura, Takeshi; Sumikura, Yoshihiro; Yamazaki, Takeshi; Tada, Akio; Kashiwagi, Takanari; Ishikawa, Hiroya; Matsui, Toshiro; Sugimoto, Naotoshi; Akiyama, Hiroshi; Ukeda, Hiroyuki

doi:10.2116/analsci.30.717

Cited by 151 publications

(86 citation statements)

References 9 publications

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“…[31][32][33][34] The ΔE value was observed to be linearly related to the ORAC value for all of the POMs, except for trans-ferulic acid and L-ascorbic acid, for which the reason is not clear at the moment, although the antioxidant activities of sesamol, α-tocopherol and δ-tocopherol could not be measured using the ORAC method. [31][32][33][34] This result indicates that the electrochemical method developed in the present study could also be used to evaluate antioxidant activity. However, the values obtained using the other methods are not linearly related to the ΔE values, although, to some extent, a correlation appears to exist for some antioxidants.…”

Section: Resultsmentioning

confidence: 89%

“…The Trolox equivalent antioxidant capacity (TEAC) values of the antioxidants were measured according to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method reported recently. 34 Stock solutions of Mo(VI), W(V) and P(V) were prepared by dissolving Na2MoO4·2H2O, Na2WO4·2H2O, and NaH2PO4·2H2O in water, respectively. The V(V) stock solution was prepared by mixing V2O5 in NaOH solution in a teflon beaker.…”

Section: Methodsmentioning

confidence: 99%

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New Electrochemical Evaluation of the Antioxidant Capacity of Beverages with Polyoxometalates as Redox Probes

et al. 2016

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A new method was developed to evaluate antioxidant activity based on the redox properties of polyoxometalates, which are partially reduced by antioxidants to generate a limiting potential. The polyoxometalates [PMo12O40] 3-, [PVW11O40] 4-and [SV2W10O40] 4-formed in situ were used as electrochemical probes for the new evaluation method, and their formation conditions were optimized to evaluate the antioxidant activities of gallic acid, ellagic acid, catechin, quercetin, morin, trans-ferulic acid, sesamol, α-tocopherol, δ-tocopherol and L-ascorbic acid. The observed difference between initial potential and limiting potential (ΔE) were compared with spectrophotometrically evaluated antioxidant activities. In addition, the antioxidant capacities of five beverages (Japanese green tea, concentrated catechin-containing green tea, grapefruit juice, red wine and Japanese sake) were evaluated.

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Section: Resultsmentioning

confidence: 89%

Section: Methodsmentioning

confidence: 99%

New Electrochemical Evaluation of the Antioxidant Capacity of Beverages with Polyoxometalates as Redox Probes

et al. 2016

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“…Results are expressed as IC50 [213], that is, the quantity of antioxidant required to reduce the initial concentration of DPPH to 50%, or as the percentage of interacted DPPH % DDPH = [(Absreferencia − Abse xtracto)/(Absreferencia)] × 100. DPPH assay on food additives and foods and beverages has been subject to interlaboratory study [211,215]. The DMPH reaction has been revisited and re-evaluated [216][217][218] and simplified in order to characterize samples of wine origin [210].…”

Section: Flavonoids -From Biosynthesis To Human Healthmentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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“…EC 50 value is the effective concentration of the sample showing 50% inhibition of free radical generation (Shimamura et al, 2014).…”

Section: Dpphmentioning

confidence: 99%

Assessment of Diverse Substrates for Quality Wines Production

Single¹,

Nikhanj²,

Kocher³

2017

Int.J.Curr.Microbiol.App.Sci

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Applicability of the DPPH Assay for Evaluating the Antioxidant Capacity of Food Additives - Inter-laboratory Evaluation Study -

Cited by 151 publications

References 9 publications

New Electrochemical Evaluation of the Antioxidant Capacity of Beverages with Polyoxometalates as Redox Probes

New Electrochemical Evaluation of the Antioxidant Capacity of Beverages with Polyoxometalates as Redox Probes

Antioxidant Capacity of Anthocyanin Pigments

Assessment of Diverse Substrates for Quality Wines Production

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