Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–vis spectrometries

Zang, Shuang; Tian, Sizhu; Jiang, Jia; Han, Dandan; Yu, Xinyu; Wang, Kun; Li, Dan; Lu, Da-Yong; Yu, Aimin; Zhang, Ziwei

doi:10.1016/j.foodchem.2016.11.036

Cited by 51 publications

(26 citation statements)

References 31 publications

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“…In a comparative study of antioxidant activity of 17 common herbs, chamomile presented the highest antioxidant activity with 916 mg VCEAC/100 g (Yoo, Lee, Lee, Moon, & Lee, ). In another study, with twenty‐one fruits, Zang et al obtained a VCEAC range from 11 to 509 mg/100 g (Zang et al, ). Thus, GG can be denoted as a good plant‐based antioxidant.…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidant capacity is determined by measuring changes in the EPR spectrum of stable radicals, such as DPPH, as a consequence of their interaction with antioxidants (Zang et al, ). DPPH has a maximum UV‐vis absorption within the range of 515–520 nm, presenting a purple color in solution.…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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In vitro antioxidant properties of golden grass (Syngonanthus nitens) by electron paramagnetic resonance

Barroso

Berlim

Ito

et al. 2019

Food Science & Nutrition

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The in vitro antioxidant properties of golden grass (GG), a grass‐like herb ( Syngonanthus nitens ), were investigated by electron paramagnetic resonance (EPR) spectroscopy. We measured the antioxidant capacity of methanolic extracts based on their ability to scavenge 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical. The kinetics of reaction between DPPH and GG extract was determined. This kinetics followed a biexponential decay, and this behavior was attributed to different flavonoids acting together as antioxidants. Isoorientin and luteolin, which are two of the eight flavonoids found in GG extract, were used to investigate kinetics of reaction between DPPH and both the flavonoids acting separately and together. The antioxidant activity of GG extract was determined in terms of the vitamin C equivalent antioxidant capacity (VCEAC). Compared to other well‐known plant‐based antioxidants, such as pulp and peels of fruit and vegetables, S. nitens presented a high antioxidant capacity (VCEAC = 1,485 ± 198 mg/100 g), indicating that it should be regarded as a valuable source of antioxidants and also that it may bestow health benefits when consumed.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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In vitro antioxidant properties of golden grass (Syngonanthus nitens) by electron paramagnetic resonance

Barroso

Berlim

Ito

et al. 2019

Food Science & Nutrition

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“…Here, the mulberry fruits tested were all mature, allowing meaningful comparisons of TPC levels among different mulberry cultivars. Zang et al [33] presented the antioxidant capacities of 21 kinds of fresh fruit in terms of vitamin C equivalents. The results were as follows: mulberry ranked first, with 500.85 mg/100 g, followed by green plum (215.94 mg/100 g), black grape (152.59 mg/100 g), strawberry (144.46 mg/100 g), and black kiwi (115.27 mg/100 g).…”

Section: Tpc and Antioxidant Properties As Assessed By Frap Abts Anmentioning

confidence: 99%

“…Thus, some mulberry fruits, like those of "45-7", "qianshan3", and "guoxuan04-129", may be excellent sources of phenolic compounds compared with other mulberry and fruit species mentioned by Zang et al [33] and may be used to research the correlation between phenolic compounds and antioxidant capacities.…”

Section: Tpc and Antioxidant Properties As Assessed By Frap Abts Anmentioning

confidence: 99%

Phenolic profiles and antioxidant capacities of mulberry ( Morus atropurpurea Roxb.) juices from different cultivars

Wang

Lin

et al. 2019

International Journal of Food Properties

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Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

Almeida

Santos

Alves

et al. 2020

Flavour & Fragrance J

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The aim of this study was to evaluate the effect of temperature on the drying kinetics of achachairu peels. Empirical and diffusive models were used to describe the drying kinetics and the thermodynamic properties of the process. Both fresh and dehydrated samples were characterized according to their bioactive compounds and antioxidant activity. The drying was carried out in an air circulation oven at a speed of 1.5 m s−1 at temperatures ranging from 40 to 80°C. Parameters of the effective diffusivity and activation energy were calculated considering the first six terms of Fick's model, and the thermodynamic properties are as follows: enthalpy, entropy and Gibbs free energy. Total phenolic compounds, antioxidant activity by ABTS•+ and DPPH•, and total tannins using aqueous and hydroalcoholic extracts were analysed for both fresh peels and the dehydrated. Page's model was considered to be the most appropriate for describing the drying process that occurred at a decreasing rate from the initial phases until the end of the process; Fick's model showed a higher diffusivity value at a temperature of 80°C. The activation energy of the process ranged from 27.773 to 27.569 kJ mol−1 depending on the number of terms used in Fick's model. The thermodynamic properties indicated that the process is endothermic and not spontaneous. The extraction process using solvents with different polarities (water and ethanol) enabled the extraction of phenolic compounds; however, the extraction by 'AE' revealed superior results for AA‐ABTS•+, TT and AA‐DPPH•, the latter not being capable of identifying differences in the fresh sample.

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Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV–vis spectrometries

Cited by 51 publications

References 31 publications

In vitro antioxidant properties of golden grass (Syngonanthus nitens) by electron paramagnetic resonance

In vitro antioxidant properties of golden grass (Syngonanthus nitens) by electron paramagnetic resonance

Phenolic profiles and antioxidant capacities of mulberry ( Morus atropurpurea Roxb.) juices from different cultivars

Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process

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