Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

Dudonné, Stéphanie; Vitrac, Xavier; Coutière, Philippe; Woillez, Marion; Mérillon, Jean‐Michel

doi:10.1021/jf803011r

Cited by 1,445 publications

(1,011 citation statements)

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“…In this study the ORAC method was chosen since it is presently the only antioxidant capacity assay that measures the complete reaction between reactive species and antioxidants taking into account both time and degree of inhibition (Cao & Prior, 1999;Prior, Wu, & Schaich, 2005;Dudonne, Vitrac, Coutiere, Woillez, & Merillon, 2009), thus it is the most recommended method for food samples where complex reaction kinetics occur (Huang, Ou, & Prior, 2005). Significant differences were observed among the varieties investigated.…”

Section: Total Antioxidant Capacity (Tac) -Oracmentioning

confidence: 99%

“…Significant differences were observed among the varieties investigated. The seeds of Deglet Nour and Khoaut Allig had similar values of 27698 and 26905 µmol TE 100 g −1 of DSP on FW basis, whereas significantly lower amounts (P ≤ 0.05) were detected in Zahidi (12540 µmol TE 100 g −1 of DSP on For future studies, the use of more than one single approach for TAC determination is recommended in order to take into account the diverse mechanisms of action of antioxidants (Huang et al, 2005;Capitani et al, 2009;Dudonne et al, 2009;Tabart et al, 2012). On the other hand, there are still controversies over the significance of current in vitro techniques in predicting the in vivo effects of antioxidant compounds (Serrano, Goni, & Saura-Calixto, 2007) and their functionality in preventing or delaying oxidation in foods (Fernandez-Panchon et al, 2008;Alamed, Chaiyasit, McClements, & Decker, 2009).…”

Section: Total Antioxidant Capacity (Tac) -Oracmentioning

confidence: 99%

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Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates

Mistrello¹,

Sirisena²,

Ghavami

et al. 2014

Int. J. Food Stud.

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Date seeds are a major waste product of the date industry that could offer potentially valuable material for the production of useful food ingredients. The aim of the present study was to investigate the seeds of three date varieties of the UK market (Deglet Nour, Khouat Allig, and Zahidi) for their proximate composition, total phenolic (TPC), total flavonoid (TFC) contents and total antioxidant capacity (TAC) with a view to their eventual industrial application. Carbohydrates were present in the highest concentrations varying between 74.13 and 76.54 g 100 g −1 of date seed powder (DSP) on dry weight (DW) basis, followed in descending order by fats (7.64-8.84 g 100 g −1 ) and proteins (4.35-5.51 g 100 g −1 ). Potassium was found in high amounts with values ranging between 280.55 and 293.13 mg 100 g −1 . The majority of the total phenolic content (2058-2984 mg GAE 100 g −1 ) was assumed to be composed of flavonoids (1271-1932 mg CAE 100 g −1 ). These families of dietary phenolics may be the major ones responsible for the high antioxidant capacity reported in date seeds, which varied from 12540 and 27699 µmol TE 100 g −1 . These results suggest that date seeds can be considered a potential raw material for natural, active ingredients for food applications as well as an unexplored source of novel nutraceuticals and dietary supplements.

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Section: Total Antioxidant Capacity (Tac) -Oracmentioning

confidence: 99%

Section: Total Antioxidant Capacity (Tac) -Oracmentioning

confidence: 99%

Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates

Mistrello¹,

Sirisena²,

Ghavami

et al. 2014

Int. J. Food Stud.

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“…Several studies on yerba maté have reported the presence of xanthines such as caffeine and theobromine, saponines, and several phenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives (FILIP et al, 2000;SCHINELLA et al, 2000;RAMIREZ-MARES;BORTOLUZZI et al, 2006;GUGLIUCCI et al, 1996); Dudonne et al (2009) reported 200 mg gallic acid equivalents per g of powder extract and Bravo et al (2007) reported 45 mg caffeoyquinic acids per g of dry samples. It has also been reported that yerba maté extracts have an in vitro antioxidant capacity (AOC), which is due to the presence of polyphenolic compounds that have an antioxidant capacity equal to or higher than that of ascorbic acid and vitamin E (FILIP et al, 2000;SCHINELLA et al, 2000;RAMIREZ-MARES;GUGLIUCCI et al, 1996;GONZALEZ DE MEJIA et al, 2005).…”

mentioning

confidence: 99%

A novel procedure to measure the antioxidant capacity of Yerba maté extracts

et al. 2012

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Yerba maté extracts have in vitro antioxidant capacity attributed to the presence of polyphenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives. DPPH is one of the most used assays to measure the antioxidant capacity of pure compounds and plant extracts. It is difficult to compare the results between studies because this assay is applied in too many different conditions by the different research groups. Thus, in order to assess the antioxidant capacity of yerba maté extracts, the following procedure is proposed: 100 µL of an aqueous dilution of the extracts is mixed in duplicate with 3.0 mL of a DPPH 'work solution in absolute methanol (100 µM.L-1), with an incubation time of 120 minutes in darkness at 37 ± 1 °C, and then absorbance is read at 517 nm against absolute methanol. The results should be expressed as ascorbic acid equivalents or Trolox equivalents in mass percentage (g% dm, dry matter) in order to facilitate comparisons. The AOC of the ethanolic extracts ranged between 12.8 and 23.1 g TE % dm and from 9.1 to 16.4 g AAE % dm. The AOC determined by the DPPH assay proposed in the present study can be related to the total polyphenolic content determined by the Folin-Ciocalteu assay.

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“…The result indicates a strong association between antioxidative activities and phenolic compound, suggesting that phenolic compounds are probably responsible for the antioxidative activities of S. surattense. Phenolic compounds are also effective hydrogen donors, which makes them good antioxidants [30,31] . Thus, the therapeutic properties of S. surattense may be possibly attributed to the phenolic compounds present.…”

Section: Discussionmentioning

confidence: 99%