In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds

Su, Xiaoyu; Wang, Zhenyu; Liu, Jia-Ren

doi:10.1016/j.foodchem.2009.04.076

Cited by 158 publications

(107 citation statements)

References 27 publications

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“…It can preserve partial nutrients of garlic. After fermentation, the content of polyphenol in black garlic is much higher than ordinary garlic (Su et al, 2009). Therefore, the antioxidant activities of black garlic is worth of attention.…”

Section: Discussionmentioning

confidence: 99%

“…The DPPH· radical scavenging assay was performed based on the method reported by Zhang et al (2011) with some modifications; the OH radical scavenging assay was performed according to the method reported by Su et al (2009); the O 2-radical scavenging assay was performed according to the method reported by Liu et al (1997). All experiments were repeated for three times.…”

Section: Determination Of In Vitro Antioxidant Activities Of Bgpmentioning

confidence: 99%

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In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

Wang

Sun

2017

Food Sci. Technol

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This study investigated the in vitro and in vivo antioxidant activities of polyphenol extracted from black garlic. Black garlic polyphenol (BGP) was extracted from black garlic. The in vitro antioxidant activities of BGP were determined using DPPH·, OH and O 2-radical scavenging assays. The in vivo antioxidant activities were determined by detecting the malondialdehyde (MDA) content and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in mice. Results showed that, the DPPH· radical inhibition rate of 200 and 250 μg/mL BGP was equivalent with Vc (P > 0.05). With concentration of 400 and 500 μg/mL, the OH radical inhibition rate of BGP was slightly lower than Vc (P > 0.05). The O 2-radical inhibition rates of 200, 400, 600, 800 and 1000 μg/mL BGP were significantly lower than Vc (P < 0.05). In the groups treated with BGP with suitable dose, the serum MDA content was significantly decreased compared with model group (P < 0.05), and the serum SOD and GSH-Px activities were significantly increased (P < 0.05). BGP has obvious DPPH· and ·OH radical scavenging activities, and can significantly decrease the serum MDA content in mice with oxidative damage, and increase the serum SOD and GSH-Px activities.

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Section: Discussionmentioning

confidence: 99%

Section: Determination Of In Vitro Antioxidant Activities Of Bgpmentioning

confidence: 99%

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

Wang

Sun

2017

Food Sci. Technol

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“…OH· scavenging assay [30] were performed. All activities were expressed as EC 50 -extract concentrate ion that provided 50% of activity based on a dose-dependent mode of action.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Bourekoua

Różyło

Gawlik‐Dziki

et al. 2017

Eur Food Res Technol

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“…The FRAP was calculated as the EC 50 value (mg/mL; the effective concentration at which the absorbance was 0.5 for reducing power and was obtained by interpolation from linear regression analysis). Hydroxyl radical (OH•) scavenging assay (Su, Wang, & Liu, 2009) was also performed. Antioxidant activities were determined as EC 50 -extract concentration that provided 50% of activity based on a dose-dependent mode of action.…”

Section: Determination Of Antioxidant Activitymentioning

confidence: 99%

Study on the physical and antioxidant properties of gluten-free bread with brown algae

Różyło

Hassoon

Gawlik‐Dziki

et al. 2016

CyTA - Journal of Food

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The aim of the work was to determine the influence of brown algae on the physical, antioxidant, and sensorial properties when added directly into the gluten-free bread (GFB) recipe. Algae powder was added in the amounts of 2%, 4%, 6%, 8%, and 10% of the total flour content. Compared to the control bread, a larger volume was obtained using 4% of algae. With an increased content of brown algae, significant changes were noted in the color of the breadcrumb. Favorable changes in the texture were also observed. Brown algae addition significantly increased the antioxidant activity of GFB. Most importantly, antiradical compounds from the functional products were highly bioaccessible in vitro. The results confirm the possibility of the use of brown algae powder in the production of GFB. Because of the unpleasant taste on over-addition, the acceptable GFB can be obtained by adding 2% or 4% of the algae.Estudio de las propiedades físicas y antioxidantes del pan sin gluten con algas pardas RESUMEN El objetivo de este trabajo fue determinar la influencia de las algas pardas en las propiedades físicas, antioxidantes y sensoriales cuando se añaden directamente a la receta de pan sin gluten (GFB). Se añadió algas en polvo en cantidades de 2%, 4%, 6%, 8% y 10% del contenido total de harina. En comparación con el pan control, se obtuvo un mayor volumen utilizando un 4% de algas. Con un mayor contenido de algas pardas se observaron cambios significativos en el color de la molla del pan. También se observaron cambios favorables en la textura. La adición de algas pardas aumentó significativamente la actividad antioxidante de GFB. Aún más importante, los compuestos antiradicales de los productos funcionales fueron altamente bioaccesibles in vitro. Los resultados confirmaron la posibilidad de la utilización de algas pardas en polvo en la producción de GFB. Debido al mal sabor del exceso de adición, el pan sin gluten aceptable se puede obtener con una adición de 2% o 4% de algas. ARTICLE HISTORY

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In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds

Cited by 158 publications

References 27 publications

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

In vitro and in vivo antioxidant activities of polyphenol extracted from black garlic

Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Study on the physical and antioxidant properties of gluten-free bread with brown algae

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