Quantitative structure-activity relationship analysis of phenolic antioxidants

Lien, Eric J.; Ren, Shijun; Bui, Huynh-Hoa; Wang, Rubin

doi:10.1016/s0891-5849(98)00190-7

Cited by 473 publications

(307 citation statements)

References 22 publications

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“…This could also be because of several mechanisms for modulating drought by DT cultivars. Polyphenols have antioxidant properties which play a key role in scavenging free radicals produced under stress conditions in plants (Lien et al, 1999). As a result DS cultivars depend on both high concentrations of carbohydrates such as fructose, and high TPC to compensate for the lack of other stress combating mechanisms.…”

Section: Total Polyphenol Contentmentioning

confidence: 99%

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

Nyarukowa

Koech

Loots

et al. 2016

Journal of Plant Physiology

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Section: Total Polyphenol Contentmentioning

confidence: 99%

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

Nyarukowa

Koech

Loots

et al. 2016

Journal of Plant Physiology

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“…TEAC Method (Trolox Equivalent Antioxidant Capacity or Total Antioxidant Activity -TAA) method (Miller et al 1993;Rice-Evans et al 1996;Lien et al 1999;Plumb et al 1999). The total volume used in the original procedure (Re et al 1999;Long & Halliwell 2001) was reduced to 1 ml.…”

Section: Chemicalsmentioning

confidence: 99%

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Stratil¹,

Kubáň²,

Fojtová³

2008

Czech J. Food Sci.

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Stratil P., Kubáň V., Fojtová J. (2008): Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech J. Food Sci., 26: 242-253.Folin-Ciocalteu reagent (FCM) and Price and Butler method (PBM) were used for spectrophotometric determination of the total content of phenolic compounds in 29 wines (8 white, 21 red). The average contents of phenolic compounds determined by FCM and PBM were 108 (90-119) and 105 (90-129) for white wines, and 1545 (874-2262) and 547 (306-816) mg/l of gallic acid equivalents (GAE) for red wines, respectively. The reason for the lower PBM values in red wines is the higher reactivity in PBM of phenolic compounds, especially of gallic acid generally used as a standard in the above methods. The higher reactivity of the standard means that the measured absorbance of the sample responds to a lower concentration. The average total antioxidant activities determined by TEAC (Trolox Equivalent Antioxidant Capacity), FRAP (Ferric Reducing Antioxidant Power), and DPPH (using diphenyl-p-picrylhydrazyl radical) were 5.14 (4.30-6.14), 1.43 (0.86-2.14), and 0.71 (0.61-0.81) of Trolox equivalents (TE) and 26.44 (13. 9-34.4), 9.43 (4.92-13.9), and 5.52 (2.91-8.62) mmol/l TE for white and red wines, respectively. Almost the same molar absorptivities with TEAC and DPPH methods were found while with FRAP method it was somewhat higher (about 1.56-times). The ratio of the values determined by FRAP and DPPH methods for white and red wines were 2.0 and 1.7, respectively. The TEAC values were 2.8-and 4.8-fold higher than those determined by FRAP and DPPH methods, respectively. The radical ABTS •+ used in TEAC method is therefore the most reactive and responds to the highest number of hydroxyl groups of the phenolic compounds of wines.

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“…Estas apresentam diversas substâncias químicas que lhe confere as propriedades terapêuticas, como triterpenos e os polifenóis (flavonóides e taninos) (Xavier & D'angelo, 1996;Cordeiro et al, 1999;Carvalho et al, 2008;Marliére et al, 2008). Os polifenóis atuam como captadores de radicais livres e têm despertado grandes interesses por possuírem a propriedade de impedir ou minimizar o estresse oxidativo causados pelos radicais livres (Lien et al, 1999;Morais et al, 2009;Rocha et al, 2007). As espécies reativas de oxigênio (ERO) possuem um elétron desemparelhado na última camada de valência e atacam as biomoléculas, como proteínas, lipídeos e ácidos nucléicos, podendo originar várias distúrbios, como envelhecimento precoce, processos inflamatórios, disfunção cerebral, doenças do coração, câncer e outros danos (Prieto et al, 1999;Lu & Foo, 2001;Choi et al, 2002).…”

Section: Introductionunclassified

Atividade antioxidante das folhas de espinheira-santa - Maytenus ilicifolia Mart. ex Reiss., secas em diferentes temperaturas

Negri¹,

Possamai²,

Nakashima³

2009

Rev. bras. farmacogn.

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RESUMO:Maytenus ilicifolia Mart. ex Reiss, a espinheira-santa verdadeira, é largamente utilizada para tratamento de gastrites e úlceras estomacais. O seu valor terapêutico é atribuído principalmente aos polifenóis (flavonóides e taninos) e triterpenos. Os polifenóis são bastante estudados e estão relacionados à atividade antioxidante exercida pela planta. Existem vários métodos para avaliar a atividade antioxidante, a qual pode ser medida a capacidade antioxidante total utilizando o método de formação do complexo fosfomolibdênio e a atividade antioxidante em relação à redução de um radical, utilizando-se o DPPH (2,2-difenil-1-picrilhidrazila). A atividade antioxidante das folhas de espinheira-santa seca em diferentes temperaturas foi avaliada, visando verificar a possível influência das temperaturas de secagens e seu poder antioxidante. Foram utilizadas cinco temperaturas (40, 50, 60, 70 e 80 ºC) e uma temperatura de secagem de rotina, de um produtor/beneficiador de plantas medicinais. As menores temperaturas apresentaram as maiores atividades antioxidantes. Unitermos:Maytenus ilicifolia, Celastraceae, temperatura de secagem, antioxidante, DPPH, fosfomolibdênio.ABSTRACT: "Antioxidant activity of "espinheira-santa" -Maytenus ilicifolia Mart. ex Reiss., leaves dried in different temperatures". Maytenus ilicifolia Mart. ex Reiss, the true "espinheirasanta" is widely used for treating gastritis and stomach ulcers. Its therapeutic values are due mainly polyphenols (flavonoids and tannins) and triterpens. Polyphenols are largely studied and they are related to the antioxidant activity of the plants. There are several methods for evaluating the antioxidant activity, which can measured the total antioxidant capacity through the formation of a phosphomolybdenum complex and the antioxidant activity related to the reduction of one radical, using the DPPH (2,2-diphenyl-1-picrylhydrazyl). The antioxidant activity of "espinheira-santa" dried leaves in different temperatures was measured in order to evaluated the possible influence of drying temperatures under its antioxidant power. Five temperatures used were (40, 50, 60, 70 and 80 ºC) and a drying routine of medicinal plants as well. Lower temperatures showed the highest antioxidant activities.

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Quantitative structure-activity relationship analysis of phenolic antioxidants

Cited by 473 publications

References 22 publications

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

SWAPDT: A method for Short-time Withering Assessment of Probability for Drought Tolerance in Camellia sinensis validated by targeted metabolomics

Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods

Atividade antioxidante das folhas de espinheira-santa - Maytenus ilicifolia Mart. ex Reiss., secas em diferentes temperaturas

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