Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

Canabady-Rochelle, Laetitia; Harscoat–Schiavo, Christelle; Kessler, Violette; Aymes, Arnaud; Fournier, Frantz; Girardet, Jean‐Michel

doi:10.1016/j.foodchem.2015.02.147

Cited by 139 publications

(91 citation statements)

References 25 publications

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“…The reducing power of methanolic extract of mushroom species was determined according to Oyaizu's method (Oyaizu 1988) with some modification (Canabady-Rochelle et al 2015). Absorbance was read at 700 nm.…”

Section: Determination Of Reduction Powermentioning

confidence: 99%

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Türkekul

Çetin

Elmastaş

2017

JABC

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Turkey has a very rich fungal flora due to its phytogeographical position. The screening of chemical content and active substances of mushrooms becomes an important subject not only for Turkey but also for all over the world. In the last decade, Analyses on phytochemical and biological activity of fungi have gradually increased as a result of improvement in the number and quality of facilities. In the scope of the present research, four medicinal mushrooms; Morchella elata, Lactarius volemus, Cantharellus cibarius and Tricholoma terreum were analyzed for their fatty acid compositions and antioxidant capacities. The fungal species have been found with unsaturated fatty acid/saturated fatty acid ratio of 6.73 for Morchella elata, 4.12 for Lactarius volemus, 5.21 for Cantharellus cibarius, 3.73 for Tricholama terrum. In addition, the concentration of malondialdehyde which was an indicator of lipid peroxidation was also determined in these species. According to the results, free radical scavenging activity of Morchella elata and Lactarius volemus were found higher than the other species. Any of the mushroom species investigated were found having very high metal chelating activity. The results showed that the extract of Morchella elata and Lactarius volemus exhibited significant antioxidant activities. Hence, the mushrooms have a potential to be a natural antioxidant in food industries as antioxidant agent.

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Section: Determination Of Reduction Powermentioning

confidence: 99%

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Türkekul

Çetin

Elmastaş

2017

JABC

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“…Total phenol was determined according to the method of Lu et al (2011). The reducing power of crude and fractionated extract was determined using the method of Canabady-Rochelle et al (2015). Other assays used to determine the antioxidant potentials of the extract include; DPPH spectrometric assay by the method of Chandrasekar et al (2014), hydrogen peroxide scavenging activity by the method of Graf and John (2015), superoxide radical scavenging activity by the method of Shuhui et al (2010), nitric oxide radical scavenging activity by the method of Anguo et al (2003), hydroxyl radical scavenging activity according to the method of Isaksen and Dalsoren (2011), total flavonoid content by the method of Chen and Dingrong (2012), free fatty acid (AOCS, 2012) and peroxide value (AOCS, 2011).…”

Section: Characterization Of Crude and Fractionated Extract Of A Scementioning

confidence: 99%

Extraction, fractionation and assessment of antioxidant activities of active components of Aframomum sceptrum seeds

Okwuchi¹

2015

Afr. J. Biochem. Res.

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A simple procedure of extraction, fractionation and assessment of organoleptic and antioxidant properties of Aframomum sceptrum seeds was carried out, and the results were compared with a currently used synthetic antioxidant, butylated hydroxy toluene (BHT). Extraction was carried out using Soxhlet extractor and fractionation of the ethanolic extract was accomplished using vacuum liquid chromatography (VLC). Various fractions of the ethanolic extract were obtained but similar fractions were pooled together to yield six fractions (F1-F6) as guided by thin layer chromatography (TLC) analysis. Fractions obtained were subjected to sensory, chemical, spectroscopic and storage assessment in order to evaluate their antioxidant potentials. Sensory characterization and antioxidant storage tests showed that fractions F4 and F5 had non-bitter taste and yellow colour in contrast to bitter taste and dark brown colour of the crude extract. Statistical analysis (P= 0.05) showed that the antioxidant effectiveness (AE) of the fractionated extracts F4 and F5 were 62.57 and 59.13% for groundnut oil and 64.50 and 62.91% for red palm oil, respectively, and compared favourably with the standard synthetic antioxidant used. The fractions can be used to extend the shelf life of food products.

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“…6,7 HAT-based assays include oxygen radical absorbance capacity (ORAC), total radical trapping antioxidant parameter (TRAP), the Crocin bleaching assay and lipid peroxidation tests. 8 ET-based assays determine antioxidant power using antioxidants that are oxidized by the total antioxidant capacity reagents through electron transfer. 9 These assays include the Folin-Ciocalteu reagent (FCR), ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH), ABTS/trolox equivalent antioxidant capacity (TEAC) or other redox metal ions such as Fe, Cu or Au.…”

Section: Introductionmentioning

confidence: 99%

An Instrument-free Detection of Antioxidant Activity Using Paper-based Analytical Devices Coated with Nanoceria

et al. 2018

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This work reports a portable distance-based detection paper device that has a thermometer-like shape for rapid, instrumentfree determination of antioxidant activity using a nanoceria assay. The assay is based on partial reduction of cerium ion from Ce 4+ to Ce 3+ on nanoceria deposited along the detection channel by antioxidants present in food, giving highly reactive oxidation products. Either these products or the parent antioxidant compounds could then bind to the OH-rich ceria nanoparticles and generate charge transfer ceria-antioxidant complexes resulting in a yellow to brown color change. The distance of the brown color on the detection channel is directly proportional to antioxidant activity, and can be easily measured using an integrated ruler without the need of any external sophisticated instrument for detection. The paper sensor has been studied for the analysis of common antioxidants and its performance was validated against traditional antioxidant assays for 11 tea sample analyses. Using the Spearman rank correlation coefficient method, the antioxidant activity of tea samples obtained from the paper device correlated with the traditional assay at the 95% confidence level. The developed sensor provided a high recovery and tolerance limit and was stable for 50 days both when stored at ambient and low temperature (6 and -20 C). The results demonstrated that the developed paper device is an alternative to allow for fast, simple, instrument-free, cheap, portable and high-throughput screening of antioxidant activity analysis in real samples.

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Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods

Cited by 139 publications

References 25 publications

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Fatty acid composition and antioxidant capacity of some medicinal mushrooms in Turkey

Extraction, fractionation and assessment of antioxidant activities of active components of Aframomum sceptrum seeds

An Instrument-free Detection of Antioxidant Activity Using Paper-based Analytical Devices Coated with Nanoceria

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