Application of free radical diphenylpicrylhydrazyl (DPPH) to estimate the antioxidant capacity of food samples

Pyrzyńska, Krystyna; Pękal, Anna

doi:10.1039/c3ay40367j

Cited by 255 publications

(171 citation statements)

References 80 publications

(98 reference statements)

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“…DPPH assay is widely used for the evaluation of the properties of various plant constituents for scavenging free radicals (14). The results show that S. thymbra oil exhibited stronger antioxidant capacity…”

Section: Resultsmentioning

confidence: 63%

Antioxidant and Antiproliferative Properties of the Essential Oils of Satureja thymbra and Satureja parnassica and their Major Constituents

Fitsiou

Anestopoulos

Chlichlia

et al. 2016

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Section: Resultsmentioning

confidence: 63%

Antioxidant and Antiproliferative Properties of the Essential Oils of Satureja thymbra and Satureja parnassica and their Major Constituents

Fitsiou

Anestopoulos

Chlichlia

et al. 2016

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“…Both conceptual and technical problems limiting the use and validity of three commonly used [119] assays TEAC/ABTS*+, DPPH and ORAC have been subject of recent revision. Some reviews dealing with the DPPH [208,212,214], ORAC [223] and CUPRAC [239,240] assays have also been the subject of recent treatments. However, the aspects concerning with the assay chemistry, standardization and report of the antioxidants determination have not been solved after 25 years of intense study [199].…”

Section: Methods For Measuring the Antioxidant Activity Of Anthocyaninsmentioning

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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“…Stable DPPH radicals are widely used to evaluate the antioxidant activities of proton-donating substances according to the hydrogen donating ability [10]. Absorbance was measured at 515 nm and all determinations were performed in triplicate.The DPPH radical is long-lived organic nitrogen radical with a deep purple colour [11]. As opposed to other tests, higher absorbance of the reaction mixture indicates a lower antioxidant activity.…”

Section: Methodsmentioning

confidence: 99%

Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

Dimitrijevic¹,

Mitic²,

Stankov-Jovanovic³

et al. 2016

Adv techn

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The present study describes antioxidant properties of six wild mushrooms (Boletus edulis Bull., Boletus regius Krombh., Leccinum pseudoscaber Kallenb., Boletus impolitus Fr., Lactarius volemus Fr., and Lactarius deliciosus (L.) Gray) collected in Serbia. The antioxidant properties were assessed through the evaluation of the reducing power and radical scavenging ability of the samples. The Boletus regius sample revealed the best results in almost all antioxidant activity assays, with the highest reducing power and the highest scavenging activity, 33.0±0.1 mg TE/g dw in DPPH; 1.35±0.02 mg AAE/g dw in TRP; 13.42±0.08 mg Fe/g dw in FRAP; 37.5±0.2 mg TE/g dw in CUPRAC; 243.6±5.1 mg GAE/g dw in TPC. On the contrary, Lactarius volemus showed the lowest antioxidant activity. The results indicate that the analyzed wild mushroom species possess reductive capabilities, and they could be a potential source of antioxidants. The study was raised to the next level using a chemometric analysis, a principal component analysis to display the correlation between the antioxidant activity and different mushroom species.

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Application of free radical diphenylpicrylhydrazyl (DPPH) to estimate the antioxidant capacity of food samples

Cited by 255 publications

References 80 publications

Antioxidant and Antiproliferative Properties of the Essential Oils of Satureja thymbra and Satureja parnassica and their Major Constituents

Antioxidant and Antiproliferative Properties of the Essential Oils of Satureja thymbra and Satureja parnassica and their Major Constituents

Antioxidant Capacity of Anthocyanin Pigments

Comprehensive evaluation of the antioxidant activity of six wild edible mushroom species

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