Abstract:Although the term 'antioxidant' is used very frequently, there are problems with the definition of antioxidants and estimation of antioxidant activity. The distinction between antioxidant and antiradical activities is not always obvious. This minireview discusses critically the principles, advantages and limitations of the most frequently used methods of estimation of antiradical and antioxidant activities.
“…21 The water-soluble, low Table 1 Amino acid compositions of brown rice and its hydrolysates produced by bromelain and PROTEASE FP51® g Although the DPPH assay was based on an electron transfer similar to the ABTS assay, ABTS •+ was reactive toward hydrophilic and hydrophobic antioxidant agents, whereas DPPH • was a stable radical that was applicable to hydrophobic systems.…”
Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.
“…21 The water-soluble, low Table 1 Amino acid compositions of brown rice and its hydrolysates produced by bromelain and PROTEASE FP51® g Although the DPPH assay was based on an electron transfer similar to the ABTS assay, ABTS •+ was reactive toward hydrophilic and hydrophobic antioxidant agents, whereas DPPH • was a stable radical that was applicable to hydrophobic systems.…”
Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.
“…The chemical structure of DPPH is shown in Fig. 2 (Tirzitis and Bartosz 2010; Bartosz 2006). The unpaired electron in this molecule is indicated by ( ● ), and is located on the nitrogen (N) atom.Fig.…”
Normal and keloid fibroblasts were examined using X-band (9.3 GHz) electron paramagnetic resonance spectroscopy. The effect of genistein on the concentration of free radicals in both normal dermal and keloid fibroblasts after ultraviolet irradiation was investigated. The highest concentration of free radicals was seen in keloid fibroblasts, with normal fibroblasts containing a lower concentration. The concentration of free radicals in both normal and keloid fibroblasts was altered in a concentration-dependent manner by the presence of genistein. The change in intra-cellular free radical concentration after the ultraviolet irradiation of both normal and keloid fibroblasts is also discussed. The antioxidant properties of genistein, using its 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity as a model, were tested, and the effect of ultraviolet irradiation on its interaction with free radicals was examined. The electron paramagnetic resonance spectra of DPPH showed quenching by genistein. The interaction of genistein with DPPH free radicals in the absence of ultraviolet irradiation was shown to be slow, but this interaction was much faster under ultraviolet irradiation. Ultraviolet irradiation enhanced the free radical-scavenging activity of genistein.
“…Metal‐chelating compounds remove the metals and can alter their redox potentials rendering them inactive (Leopoldini et al, ). It is worth mentioning the review of Tirzitis and Bartosz () that discusses critically the principles, advantages, and limitations of the most frequently used methods of estimation of antiradical and antioxidant activities.…”
Section: Antioxidant Properties Of Fruit‐based Juice: An Overviewmentioning
This paper proposes a perspective literature review of the antioxidant properties in fruit‐based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit‐based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit‐based juices are also discussed.
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