Interaction of Iron with Polyphenolic Compounds: Application to Antioxidant Characterization

Yoshino, Masataka; Murakami, Keiko

doi:10.1006/abio.1997.2522

Cited by 258 publications

(139 citation statements)

References 21 publications

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“…The antimutagenic and anticarcinogenic activities of tea polyphenols are mostly due to their powerful scavenging and antioxidant activity, which inactivates direct carcinogens and inhibits the activation of indirect carcinogens extracellularly [9]. The antioxidant action of polyphenol compounds depends on their free radical scavenging capacity and iron reducing ability [10]. The total polyphenol amounts determined from the same plant and their corresponding antioxidant and antimicrobial activities may vary widely, depending on extraction conditions applied.…”

Section: Introductionmentioning

confidence: 99%

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

et al. 2007

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Black tea was extracted for 2, 8 and 18 h with absolute acetone, N,N-dimethylformamide (DMF), ethanol and methanol and their 50% aqueous solutions. The extracts were screened for total polyphenol contents, antioxidant and antibacterial activities. The polyphenol content of the extracts was found to be in the range of 0.44-114.01 mg gallic acid equivalents (GAE)/g dry weight tea, depending on the solvent used and the length of the extraction process. In general, aqueous acetone or DMF extracts displayed the highest polyphenol contents and antioxidant activity, while absolute acetone was the least efficient solvent. Antioxidant activities of tea extracts tested using the reducing power and 2,2-diphenyl-1-picryhydrazyl (DPPH) radical methods ranged from 0.09 to 1.18 and from 2.60 to 95.42 %, respectively, depending on the extraction conditions and the antioxidant activities correlated well with the polyphenol concentrations. Aqueous solvent black tea extracts also possessed antibacterial activity, depending on the solvent used and bacterial species tested. Staphylococcus aureus was found to be the most sensitive to all tea extracts, except for the methanol extract. Tea extracts were not effective against Y. enterocolitica, L. monocytogenes and E. coli O157:H7.

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Section: Introductionmentioning

confidence: 99%

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

et al. 2007

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“…Ion reducing ability is also one of the important properties possessed by antioxidants, although the metal chelation has often been considered as a minor mechanism in the antioxidant action. Antioxidants can bind to and reduce Fe 3+ to Fe 2+ and form an inactive Fe 2+ -antioxidant complex to protect Fe 2+ from auto-oxidation (Yoshino and Murakami, 1998). The examination of the abilities for an antioxidant to scavenge DPPH radical and ferric reduction has been traditionally and widely accepted to justify the antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

Effect of chlorogenic acid on antioxidant activity of Flos Lonicerae extracts

Lan

2007

J. Zhejiang Univ. - Sci. B

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Abstract:Flos Lonicerae is a medically useful traditional Chinese medicine herb. However, little is known about the antioxidant properties of Flos Lonicerae extracts. Here the antioxidant capacity of water, methanolic and ethanolic extracts prepared from Flos Lonicerae to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reduce Fe 3+ to Fe 2+ is examined. Chlorogenic acid, a major component of Flos Lonicerae, is identified and further purified from 70% ethanolic extract with high performance liquid chromatography (HPLC) and its antioxidant capacity is characterized. The total phenolic compounds and chlorogenic acid contents in Flos Lonicerae are determined. The present results demonstrate that the Flos Lonicerae extracts exhibit antioxidant activity and chlorogenic acid is a major contributor to this activity.

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“…This is due to the ease with which an H-atom from an aromatic hydroxyl group of polyphenols can be donated to a free radical, and the ability of the aromatic group to then support the unpaired electron via delocalization around the -electron system [1]. In addition, many polyphenols can bind transition metal ions thus preventing the formation of reactive species by Fenton chemistry [2]. There are no known deficiency states resulting from lack of plant polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats

Ramírez-Tortosa

Andersen

Gardner³

et al. 2001

Free Radical Biology and Medicine

224

114

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Abstract-Anthocyanins are secondary plant metabolites responsible for the blue, purple, and red color of many plant tissues. The phenolic structure of anthocyanins conveys marked antioxidant activity in model systems via donation of electrons or hydrogen atoms from hydroxyl moieties to free radicals. Dietary intakes of anthocyanins may exceed 200 mg/day, however, little is known about their antioxidant potency in vivo. Consequently, the aim of this study was to establish whether anthocyanins could act as putative antioxidant micronutrients. Rats were maintained on vitamin E-deficient diets for 12 weeks in order to enhance susceptibility to oxidative damage and then repleted with rations containing a highly purified anthocyanin-rich extract at a concentration of 1 g/kg diet. The extract consisted of the 3-glucopyranoside forms of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Consumption of the anthocyaninrepleted diet significantly improved (p Ͻ .01) plasma antioxidant capacity and decreased (p Ͻ .001) the vitamin E deficiency-enhanced hydroperoxides and 8-Oxo-deoxyguanosine concentrations in liver. These compounds are indices of lipid peroxidation and DNA damage, respectively. Dietary consumption of anthocyanin-rich foods may contribute to overall antioxidant status, particularly in areas of habitually low vitamin E intake.

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Interaction of Iron with Polyphenolic Compounds: Application to Antioxidant Characterization

Cited by 258 publications

References 21 publications

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea

Effect of chlorogenic acid on antioxidant activity of Flos Lonicerae extracts

Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats

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