Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Pellegrini, Nicoletta; Serafini, Mauro; Colombi, Barbara; Rio, Daniele Del; Salvatore, Sara; Bianchi, Marta; Brighenti, Furio

doi:10.1093/jn/133.9.2812

Cited by 1,221 publications

(942 citation statements)

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“…These results were similar to the DPPH • free radical scavenging effects. Our results are in general agreement with earlier studies (Ogawa et al, 2008;Pellegrini et al, 2003). Reducing power and FRAP assays are also based on electron-transfer reaction, the reduction of ferric (Fe 3+ ) to ferrous (Fe 2+ ), which is accomplished in the presence of antioxidants.…”

Section: Antioxidant Activity Of Bokbunja Fruit and Other Berriessupporting

confidence: 92%

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Yang

Choi

2016

CyTA - Journal of Food

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Bokbunja (Rubus coreanus Miquel) and six other berries were analyzed for physico-chemical properties and antioxidant activities, using four different methods (DPPH • , ABTS •+ , FRAP, and reducing power). The total polyphenol, total flavonoid, and total anthocyanin contents of bokbunja were significantly higher than those of other berries, followed by mulberry, blackberry, cranberry, raspberry, wild strawberry, and strawberry. Antioxidant activity assays also showed that bokbunja's antioxidant activity exceeded that of the other berries. Bokbunja had not only significantly higher levels of kaempferol, quercetin, and ellagic acid but also the highest ellagic acid content (408.57 mg kg −1 fresh weight). The potential antioxidant activities of bokbunja might be ascribed to its high total polyphenol, total flavonoid, and total anthocyanin contents. Ellagic acid may also affect antioxidant activity, although the concentrations of other phenolic compounds such as kaempferol, quercetin, and quercetin-3-O-rutinoside were high in other berries such as blackberry, cranberry, and mulberry.Comparación de la composición fenólica y la actividad antioxidante de la frambuesa negra coreana Bokbunja, (Rubus coreanus Miquel) con otros seis tipos de frutos del bosque RESUMEN Se analizaron la bokbunja (Rubus coreanus Miquel) y otros seis frutos del bosque para determinar sus propiedades fisicoquímicas y su actividad antioxidante utilizando cuatro métodos diferentes (DPPH • , ABTS •+ , FRAP y poder reductor). El contenido total de polifenoles, flavonoides y antocianina de la bokbunja fue significativamente más alto que aquel de otros frutos del bosque, seguido por el de las moras de Morus, las moras de Rubus, los arándanos rojos, las frambuesas, las fresas silvestres y las fresas. Los ensayos de actividad antioxidante mostraron también que la actividad antioxidante de la bokbunja excedió a aquella de los otros frutos del bosque. La bokbunja no solamente obtuvo unos niveles significativamente más altos de kaempferol, quercetina y ácido elágico, sino que también el mayor contenido de ácido elágico (408.57 mg kg −1 peso fresco). La potencial actividad antioxidante de la bokbunja podría ser atribuida a sus alto contenido total de polifenoles, flavonoides y antocianina. El ácido elágico también podría afectar a la actividad antioxidante, aunque las concentraciones de otros compuestos fenólicos como el kaempferol, la quercetina y la quercetina-3-O-rutinósido fueron más altas en otros frutos del bosque como las moras de Rubus, los arándanos rojos y las moras de Morus. ARTICLE HISTORY

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Section: Antioxidant Activity Of Bokbunja Fruit and Other Berriessupporting

confidence: 92%

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Yang

Choi

2016

CyTA - Journal of Food

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“…The activity is further compared with that of Trolox, a water soluble vitamin E analog. (Pellegrini et al 2003). Results of the assay using HWP, CAP and HAP extracts are presented in Table 2 and Fig.…”

Section: Evaluation Of Antioxidant Activitymentioning

confidence: 99%

Influence of extraction parameters on physico-chemical characters and antioxidant activity of water soluble polysaccharides from Macrocybe gigantea (Massee) Pegler & Lodge

Khatua

Acharya

2015

J Food Sci Technol

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Polysaccharides from mushrooms are potentially active pharmaceutical ingredients and their action is dependent upon conformation, composition, size etc. In this context, three water soluble crude polysaccharide rich fractions viz. hot water extracted polysaccharide (HWP), cold alkaline extracted polysaccharide (CAP) and hot alkaline extracted polysaccharide (HAP) have been isolated using varying extraction parameters from Macrocybe gigantea, a well-known edible mushroom collected from Gangetic plain of West Bengal and authenticated by DNA barcoding of nrDNA ITS region. Physico-chemical investigation revealed that the fractions were mainly composed of β-configuration in pyranose form of sugars conjugated with small amount of protein. Further analysis presented that polysaccharides were composed of same monosaccharide even in similar order of ratio (D-glucose > D-galactose > D-mannose > D-xylose). However, Dglucose as well as β-glucan were found to be in the highest amount in CAP. The helical structure was determined by Congo red assay which indicated that polysaccharides were in aggregate forms except HWP which consisted of tertiary structure. These diverse structural features may have imparted effect on free radical scavenging activity of polysaccharides where HWP was the most active in all assays. HWP was proved to be a good scavenger of free radicals, strong chelator of ferrous ion and had high reducing power. Thus it can be inferred that HWP may foster further studies for searching active compound which might be used as ingredients of functional foods, nutraceuticals and pharmaceuticals. Moreover, to the best of our knowledge this is the first report on chemical composition and antioxidant activity of different crude polysaccharides from M. gigantea.

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“…During the past few years, evidence of the healthy benefits (1) and the important contribution of the coffee brew to the intake of the antioxidants in the diet (2)(3)(4) help to increase coffee consumption. Several coffee compounds have been proposed as antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

Pérez-Martínez

Caemmerer

Peña

et al. 2010

J. Agric. Food Chem.

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Antioxidant capacity of the coffee brews prepared with different coffeemakers (filter, plunger, mocha and espresso) was measured by colorimetric (Total Phenolic compounds and ABTS) and Electro Spin Resonance (ESR) spectroscopy techniques (Fremy's salt and TEMPO). Mocha coffeemaker had the highest yield in coffee antioxidant extraction per g of ground roasted coffee, but espresso coffee was the richest in terms of antioxidant intake (per mL of coffee brew) followed by mocha, plunger and filter. Both Folin-Ciocalteau (Total Phenolic compounds) and ABTS assays reacted with standard solutions of chlorogenic acids (CGA) and melanoidins (MO-Ala and MO-Gly). However, Fremy's salt was mainly scavenged by chlorogenic acids, whereas the stabilized radical TEMPO was effectively scavenged by melanoidins, but not by chlorogenic acids. Thus, electron spin resonance (ESR) spectroscopy allows distinguishing between phenolic and nonphenolic antioxidants.Moreover, the addition of pH-regulator agents to coffee, such as sodium carbonate (75ppm) and bicarbonate (75ppm), to extend its shelf-life, slightly increases the pH, modifying the antioxidant capacity in those coffee brews with the highest capacity (mocha and espresso).

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Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Cited by 1,221 publications

References 50 publications

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, (Rubus coreanusMiquel) with those of six other berries

Influence of extraction parameters on physico-chemical characters and antioxidant activity of water soluble polysaccharides from Macrocybe gigantea (Massee) Pegler & Lodge

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

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