DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl) radical scavenging mixed-mode colorimetric assay(s)

Nenadis, Nikolaos; Tsimidou, Maria Z.

doi:10.1002/9781119135388.ch8

Cited by 11 publications

(15 citation statements)

References 73 publications

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“…However, there were certain methodological issues; the most important was the sufficient non-linearity of the DPPH • scavenging capacity from antioxidant concentrations observed for both the flavonoids and GSH. This phenomenon was then demonstrated to be common for various other antioxidants in DPPH • assays [ 127 , 128 ]. To overcome its impact on the mixture effect, Webb’s simulation was carefully adjusted for all the results: effects from subadditive to synergistic (up to 34%) were calculated.…”

Section: Discussionmentioning

confidence: 99%

Flavonoids with Glutathione Antioxidant Synergy: Influence of Free Radicals Inflow

et al. 2020

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This report explores the antioxidant interaction of combinations of flavonoid–glutathione with different ratios. Two different 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical (ABTS•+)-based approaches were applied for the elucidation of the antioxidant capacity of the combinations. Despite using the same radical, the two approaches employ different free radical inflow systems: An instant, great excess of radicals in the end-point decolorization assay, and a steady inflow of radicals in the lag-time assay. As expected, the flavonoid–glutathione pairs showed contrasting results in these two approaches. All the examined combinations showed additive or light subadditive antioxidant capacity effects in the decolorization assay. This effect showed slight dilution dependence and did not change when the initial ABTS•+ concentration was two times as high or low. However, in the lag-time assay, different types of interaction were detected, from subadditivity to considerable synergy. Taxifolin–glutathione combinations demonstrated the greatest synergy, at up to 112%; quercetin and rutin, in combination with glutathione, revealed moderate synergy in the 30–70% range; while morin–glutathione appeared to be additive or subadditive. In general, this study demonstrated that, on the one hand, the effect of flavonoid–glutathione combinations depends both on the flavonoid structure and molar ratio; on the other hand, the manifestation of the synergy of the combination strongly depends on the mode of inflow of the free radicals.

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Section: Discussionmentioning

confidence: 99%

Flavonoids with Glutathione Antioxidant Synergy: Influence of Free Radicals Inflow

et al. 2020

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“…The total ability to scavenge free radicals in the sweet potato leaf samples under study was estimated on the basis of a slightly modified method by [41] with the use of a stable DPPH free radical with a maximum absorption at 515 nm. The radical solution was prepared by dissolving 2.4 mg DPPH in 100 mL of methanol.…”

Section: Dpphmentioning

confidence: 99%

The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe

et al. 2020

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The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the moderate climate in Poland, which were harvested at different growth stages according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale (14, 51, 89). It was found that sweet potato leaves contained 7 polyphenolic compounds, including 5 chlorogenic acids—neochlorogenic acid (5-CQA), chlorogenic acid (3-CQA), 4-cryptochlorogenic acid (4-CQA), 34-di-O-caffeoylqunic acid (3,4-CQA), 3,5-di-O-caffeoylqunic acid (3,5-CQA)—and 2 flavonoids, quercetin-3-O-galactoside (Q-3-GA) and quercetin-3-O-glucoside (Q-3-GL). Their content depended on the genotype of the examined cultivars and on the stage of leaf development. The mean content of the identified polyphenolic compounds in the examined cultivars ranged from 148.2 to 14.038.6 mg/100 g−1 DM for the leaves harvested at growth stage 14 according to the BBCH scale. In the case of leaves harvested at BBCH stage 51, the concentration of polyphenolic compounds ranged from 144.76 to 5026.8 mg/100 g−1 DM and at BBCH stage 89 from 4078.1 to 11.183.5 mg/100 g−1 DM. The leaves of the Carmen Rubin cultivar collected at stage 14 contained the highest amount of polyphenolic compounds, while Okinava leaves had the highest amount of these compounds at stage 51. The highest content of polyphenolic compounds in leaves at BBCH growth stage 89 was found in the Radiosa variety. The highest concentration levels were found for 3-CQA at all stages of leaf development. Significant correlations between polyphenol content and antioxidant activity measured by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were found. The results of this experiment revealed that the growth stages and genetic properties of cultivars have a very significant influence on the content of phenolic acids and flavonols in sweet potato leaves. The results are innovative and can have a practical application, as the knowledge of the content of the substances under study makes it possible to determine the optimal management practice of sweet potato leaf harvest in order to obtain more top-quality raw material.

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“…The mixed mode assays are usually based on the scavenging of a free radical by antioxidants combining the reaction mechanisms of both HAT and ET-based methods and include techniques such as 2,2-diphenyl-1-picrylhydrazyl radical (DPPH • ) scavenging assay; 2,2 -azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS •+ ) method; and N,N-dimethyl-p-phenylenediamine radical (DMPD •+ ) scavenging trial [48]. However, even though the DPPH • method is included in mixed mode assays, it should be considered that the reaction mechanisms that predominate in this technique are ET-based since the abstraction of the hydrogen atom occurs less easily (Figure 5) because this is a slow reaction when accomplished in strong solvents [72,92,93]. On the other hand, among the mixed mode tests cited, the most employed for the determination of the antioxidant capacity in meat and meat products are the DPPH • and ABTS •+ assays, which are based on the use of a synthetic and non-biological free radical.…”

Section: Mixed Mode (Hat-and Et-based) Methodsmentioning

confidence: 99%

“…For instance, the DPPH • radical is only dissolved in organic media (particularly in alcoholic solutions) and not in aqueous media, which compromises the measurement of hydrophilic antioxidants [ 100 ]. On the other hand, DPPH • can interact with other radicals and interferences can also occur due to the fact that certain compounds, such as anthocyanins and carotenoids, absorb in the same wavelength range as DPPH • [ 93 ]. Furthermore, the reactions that occur between DPPH • and antioxidant compounds are mainly determined by the steric accessibility because small molecules have better access to the radical site [ 72 ].…”

Section: Determination Of Antioxidant Capacity In Meat and Meat Productsmentioning

confidence: 99%

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

et al. 2021

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At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.

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DPPH (2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl) radical scavenging mixed-mode colorimetric assay(s)

Cited by 11 publications

References 73 publications

Flavonoids with Glutathione Antioxidant Synergy: Influence of Free Radicals Inflow

Flavonoids with Glutathione Antioxidant Synergy: Influence of Free Radicals Inflow

The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

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