Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology

Atala, Elías; Vásquez, Luís; Speisky, Hernán; Lissi, E. A.; López-Alarcón, Camilo

doi:10.1016/j.foodchem.2008.07.063

Cited by 77 publications

(59 citation statements)

References 32 publications

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“…From the ORAC values of the extracts (Table 2), calculated by the formula given in the section 2.7, MF showed the highest value (6326 μmol capacities. For example, extracts from black tea leaves and blueberry have the ORAC values of 1629 and 2792 μmol TE /g DM , respectively [26] , whereas those values for the extracts of F. angulata range from 4042 to 6326 with the same units (Table 2). However, it was noticed that the methods and the solvents used by Atala et al were different from ours [26] .…”

Section: Resultsmentioning

confidence: 99%

“…For example, extracts from black tea leaves and blueberry have the ORAC values of 1629 and 2792 μmol TE /g DM , respectively [26] , whereas those values for the extracts of F. angulata range from 4042 to 6326 with the same units (Table 2). However, it was noticed that the methods and the solvents used by Atala et al were different from ours [26] . Notably, F. angulata extracts' ORAC values were much lower than that of grape skin with the ORAC value of 15675 μmol TE /g DM [21] .…”

Section: Resultsmentioning

confidence: 99%

“…These high correlation coefficients indicate that there are good relationships between phenolic compound concentration in F. angulata extracts and their antiradical capacity as well as ferric reducing power. In other words, higher phenolic content contributes to a higher antioxidant potential, [26] Blueberry extracts Acetone:water (4:1) 2792 [26] Grape skin extracts Acetone:water (4:1) 15675 [26] Matricaria recutita (flower) Water 588 [24] Lavandula hybrida grosso (flower) Water 1181 [24] Actinidia chinensis (flower) Water 877 [24] Cistus ladaniferus (leaf) Water 1410 [24] [24,27,28] . Antioxidant potential of phenolic compounds is appertained to number of hydroxyl groups and other substitutions on their aromatic rings [30] .…”

Section: Resultsmentioning

confidence: 99%

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Different Antioxidant Activity Measurements of the Aerial Parts of Ferulago angulate, Traditional Food Additives in Iran

Golezar¹,

Mahdiuni²,

Nazari³

2017

pharmaceutical-sciences

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Golezar, et al.: Antioxidant Activity of Ferulago angulata ExtractsIn this study ferric reducing antioxidant power assay, 2,2-diphenyl-1-picrylhydrazyl and oxygen radical absorbance capacity assays were employed to measure the antioxidant activity of flower and leaf extracts of Ferulago angulata. Ferric reducing antioxidant power assay of the extracts showed that the antioxidant activities of leaf extracts were higher than that of flower extracts. 2,2-diphenyl-1-picrylhydrazyl values showed similar trend to ferric reducing antioxidant power assay. A slow kinetic behaviour was found within methanol extracts of both plant parts (EC 50 of 0.071 mg/ml and 0.12 mg/ml for leaf methanol extract and flower methanol extract, respectively), estimated by kinetic mode of 2,2-diphenyl-1-picrylhydrazyl assay. The oxygen radical absorbance capacity assay indicated higher values for methanol extracts of plant parts compared to that of ethanol extracts. Except for oxygen radical absorbance capacity assay, a significant positive correlation was found between ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl and Folin-Ciocalteu assays, suggesting that phenolic compounds have an important role in reducing power and antiradical properties of the extracts.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Different Antioxidant Activity Measurements of the Aerial Parts of Ferulago angulate, Traditional Food Additives in Iran

Golezar¹,

Mahdiuni²,

Nazari³

2017

pharmaceutical-sciences

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“…Sample extraction : Finely powdered dehusked grain samples of hill rice cultivars were extracted following the method of Atala et al (2009) for subsequent analysis of phytochemicals and antioxidant activity. Briefly, 10 g of rice powder sample was extracted with 100 ml of extraction solvent (75:25 v/v, acetone: water).…”

Section: Phytochemicals and Antioxidant Activitiesmentioning

confidence: 99%

Assessment of nutritive and antioxidant properties of some indigenous pigmented hill rice (Oryza sativa L.) cultivars of Assam

Pathak

Rahman

Bhagawati

et al. 2017

IJARe

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Fourteen pigmented hill rice cultivars along with a non-pigmented one were studied for ascertaining the extent of their nutritional and genetic diversity. Moisture contents of the fourteen pigmented hill rice cultivars ranged from 7.49 to 10.10 % along w.ith the contents (% dry weight) of nutrients viz., crude fat (4.37 -5.27) and crude protein (9.27 -11.42). The corresponding range of values for the contents (mg/100g dry weight) of microminerals Zn and Fe were form 3.42 to 4.28 and from 3.21 to 4.18 respectively. The pigmented germplasm had anthocyanin content (mg cyanidine 3-O glucoside /100g) ranging from 3.58 to 7.86, total phenolic content (mg GAE/100 g)from 67.89 to 89.43, flavonoid content (mg QE/100g)from 57.75 to 78.74 and antioxidant activity from 19.56 to 29.29 %. Analysis of variance indicated that the varietal effect on each of the parameters studied was highly significant. There was significant correlation amongst the different parameters of the rice genotypes analysed. Results of the biochemical screening of these cultivars may lead to selection of promising candidates that can be used for developing improved lines in future breeding programmes.

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“…methanol, absolute acetone and 50 % (v/v) aq. acetone in shaking incubator (Atala et al 2009). Following centrifugation (5800 g for 15 min) the supernatants were stored at −20°C for further estimations.…”

Section: Functionalitymentioning

confidence: 99%

Composition and functionality of whole jamun based functional confection

Sehwag

Das

2016

J Food Sci Technol

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Whole jamun based functional confection (WJFC) was developed from an optimized blend (through response surface methodology) containing 26.585 % paste of jamun pulp with adhering skin, 2 % jamun seed powder, hydrocolloid mixture (2.289 % agar, 1.890 % pectin and 27.236 % polydextrose), antimicrobials (0.022 % benzoic acid and 0.085 % sorbic acid), and 40 % added water. The confection also contained 0.08 % sucralose, 0.06 % citric acid and 100 mg CaCl 2 .2H 2 O/g pectin. The confection was found to be rich in minerals like Ca, Mg, K, Na and P, with prebiotic activity and low glycemic index (48.1). Additionally, WJFC had reduced calorie (1.48 kcal/g) and high dietary fiber content (15.49 ± 0.058 g/100 g (db)). The antioxidant potential measured as DPPH radical scavenging activity and FRAP with different extraction solvents was found to range between 0.26 ± 0.01 and 0.98 ± 0.04 mg BHA/g and 2.57 ± 0.97 and 18.17 ± 1.30 μM Fe 2+ /g, respectively, with highest yield obtained for 50 % aq. ethanolic extract. Moreover, the antioxidant potential was observed to be dose dependent with IC 50 values as 9.89 and 2.75 mg (db) against DPPH and superoxide anion radicals, respectively. WJFC was found to suppress α-amylase activity and retard glucose dialysis depicting the antidiabetic effect.

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Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology

Cited by 77 publications

References 32 publications

Different Antioxidant Activity Measurements of the Aerial Parts of Ferulago angulate, Traditional Food Additives in Iran

Different Antioxidant Activity Measurements of the Aerial Parts of Ferulago angulate, Traditional Food Additives in Iran

Assessment of nutritive and antioxidant properties of some indigenous pigmented hill rice (Oryza sativa L.) cultivars of Assam

Composition and functionality of whole jamun based functional confection

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