Determination of quantity and quality of polyphenol antioxidants in foods and beverages

Vinson, Joe A.; Proch, John; Bose, Pratima

doi:10.1016/s0076-6879(01)35235-7

Cited by 132 publications

(97 citation statements)

References 30 publications

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“…Thus, our results are in agreement with previous studies that indicate increased oxidative stress during brain disorders Ferreira et al, 2009), but they contrast with assays that show increased oxidative stress and decreased antioxidant defense during anticonvulsant therapy (Ono et al, 2000;Vinson et al, 2001;De Sousa et al, 2007).…”

Section: Discussionsupporting

confidence: 91%

Antioxidant activity ofCitrus limonessential oil in mouse hippocampus

Campêlo

Gonçalves

Feitosa³

et al. 2011

Pharmaceutical Biology

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Section: Discussionsupporting

confidence: 91%

Antioxidant activity ofCitrus limonessential oil in mouse hippocampus

Campêlo

Gonçalves

Feitosa³

et al. 2011

Pharmaceutical Biology

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“…Foods with lower concentration of vitamin C and E but rich in other antioxidant compounds (flavonoids, folic acid, lipoic acid, selenium, chelating compounds) could show much higher TAC. This can result from their synergic action (Vinson et al, 2000). The in vitro studies have shown that flavonoids are more effective peroxyl radical scavengers than e.g.…”

Section: Discussionmentioning

confidence: 99%

Antioxidative activity of selected fruits and vegetables

et al. 2006

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Recent studies have demonstrated that dietary plants are rich source of antioxidants and can contribute to the protection from age-related diseases. The aim of our study was to determine the total antioxidant capacity of extracts from different kinds of fruits and vegetables, and to examine their inhibitory effect on the oxidative damage to proteins in vitro. For determination of antioxidant capacity we used two direct methods. Among the food materials chosen for the present study, blueberries and red beets gave the maximum antioxidant activity. The lowest activity was determined in pears and green beans. Some extracts were more active in one method, while their activity was lower using the other method. To investigate inhibitory effects of fruits and vegetables extracts on the oxidative damage to proteins in vitro, we induced the oxidative damage to plasma proteins by sodium hypochlorite leading to formation of carbonyl compounds detected by spectrophotometric method. All extracts of fruits and vegetables showed inhibitory activity on the oxidative damage to proteins with raspberries and leek as most effective. Results of this study will be useful as an aid for dietary choices to increase antioxidant intake and will allow the investigation of the relation between dietary antioxidants and oxidative stress-induced diseases.

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“…The Folin-Ciocalteu method may also determine other reducing compounds as reducing sugars, which are present in leek. These sugars can interfere in the Folin method if they are present in high concentrations (Vinson, Proch, & Bose, 2001). In addition, the Folin-Ciocalteu reagent also reacts with some nitrogen compounds as amino acids (e.g., tyrosine and tryptophan) and amines (Ikawa, Schaper, Dollard, & Sasner, 2003;Peterson, 1979).…”

Section: Total Phenolic and L-ascorbic Acid Contentmentioning

confidence: 99%

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

Bernaert

Paepe

et al. 2012

Food Chemistry

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a b s t r a c tExtracts of the white shaft and green leaves of 30 leek cultivars were investigated for their antioxidant properties, total phenolic (TP) and L-ascorbic acid (AA) content. The measured antioxidant properties included free radical scavenging activities against peroxyl (ORAC) and 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) and their Fe 3+ reducing capacity (FRAP). The results from this study suggest that the green leek leaves generally have significantly stronger antioxidant properties than the white shaft. Correlation analysis between the TP and the AA content and the antioxidant activity showed that phenolics and ascorbic acid contribute significantly to the antioxidant activity of leek. The three antioxidant activity assays were all correlated for the extracts of the white shaft of the 30 leek cultivars. Principal component analysis (PCA) elucidated the influence of part and type of cultivar on the antioxidant capacity, TP, and Lascorbic acid content, whilst the breeding strategy and seed company had no influence.

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Determination of quantity and quality of polyphenol antioxidants in foods and beverages

Cited by 132 publications

References 30 publications

Antioxidant activity ofCitrus limonessential oil in mouse hippocampus

Antioxidant activity ofCitrus limonessential oil in mouse hippocampus

Antioxidative activity of selected fruits and vegetables

Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)

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