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Radical Scavenging Capacity (radical + scavenging_capacity)
Selected AbstractsAntioxidant properties of methanolic extracts from different parts of Sclerocarya birreaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008Abdalbasit A. Mariod Summary The methanolic extracts from Sclerocarya birrea leaves (SCL), roots (SCR), barks (SCB), and kernel oil cake (SCK) were examined for radical scavenging capacities and antioxidant activities. The total phenolics of the extracts was determined spectrophotometrically according to the Folin-Ciocalteau method using gallic acid as standard solution. The total phenolic compounds were found as 304.5, 367.5, 593, 148.0 and 258.0 mg g -1 of dry product, respectively. The extracts of SCL, SCR, SCB and SCK were markedly effective in inhibiting the oxidation of linoleic acid and subsequent bleaching of ,-carotene in comparison with the control. Based on oxidation of ,-carotene/linoleic acid, the SCK extract is the most effective followed by SCR, SCL and SCB extract. The antioxidant activity determined by the DPPH (1,1-diphenyl-,-picrylhydrazyl) method revealed that the SCK extract had the highest antioxidant activity on DPPH free radicals followed by SCB, SCR and SCL extracts. The effect of different extracts on the oxidative stability of sunflower oil at 70 °C was tested in the dark and compared with BHA. The oil peroxide values (PVs) were generally lower with the addition of extract in comparison to a control. [source] ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENTS IN PEEL AND PULP OF CHINESE JUJUBE (ZIZIPHUS JUJUBA MILL) FRUITSJOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2009ZIPING XUE ABSTRACT Total phenolic contents in peel and pulp of the fruits of three Chinese jujube cultivars (Ziziphus jujuba cv. mayazao, Z. jujuba cv. dongzao and Z. jujuba cv. yuanzao) were determined. The antioxidant activities in peel and pulp of the jujube fruits were measured by different methods, including 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC). The total phenolic content in peel was five to six times higher than that in the pulp of all the three cultivars. The phenolics contents in the jujube were different with cultivars. The EC50 (Concentration of lyophilized samples needed to decrease the initial DPPH radical concentration by 50%), FRAP and TEAC values of the peel and pulp were remarkably correlated to their total phenolic contents (R = ,0.922, R = 0.985 and R = 0.997, respectively). The results indicated that the high capacity of antioxidant of Chinese jujube fruit could be attributed to the high phenolic contents in the fruit. PRACTICAL APPLICATIONS There was an expanding quest surrounding the use of antioxidant because they have the capacity to protect from the damage because of free radicals and reactive oxygen species. However, the safety of synthetic antioxidant was challenged. Much attention has been focused on the use of natural antioxidant. Interest in food phenolics had increased greatly because of their antioxidant and possible promoting-health role in human health. In this study, total phenolic contents and antioxidant capacities in vitro of Chinese jujube (Ziziphus jujuba Mill) peel and pulp were researched. The work would help to explore a natural antioxidant for possible application in food and dietary supplemental products for health promotion. [source] Influence of Cooking Methods on Antioxidant Activity of VegetablesJOURNAL OF FOOD SCIENCE, Issue 3 2009A. M. Jiménez-Monreal ABSTRACT:, The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables. [source] Effect of parsley (Petroselinum crispum (Mill.) Nym. ex A.W. Hill, Apiaceae) extracts on some biochemical parameters of oxidative stress in mice treated with CCl4PHYTOTHERAPY RESEARCH, Issue 8 2007Mira Popovi Abstract The in vitro and in vivo antioxidant activity of different extracts of leaves and root of parsley (Petroselinum crispum (Mill.) Nym. ex A.W. Hill, Apiaceae) were studied. Free radical scavenging capacity (RSC) was evaluated measuring the scavenging activity on the 2,2-diphenyl-1-picrylhydrazil (DPPH) and OH radicals. Also, the effects on lipid peroxidation (LP) were evaluated. The results obtained showed that all examined extracts act as good scavengers of DPPH and OH radicals and reduce the intensity of LP. The in vivo effects were evaluated on some antioxidant systems (activities of LPx, GSH-Px, Px, CAT and XOD, and GSH content) in the mice liver and blood after treatment with the examined parsley extracts, or in combination with carbon tetrachloride (CCl4). On the basis of the results obtained it can be concluded that the examined extracts exhibited a certain protective effect. However, combined treatments with CCl4 and the examined extracts showed both positive and negative synergism, inducing or suppressing the influence of CCl4 alone. Copyright © 2007 John Wiley & Sons, Ltd. [source] Antioxidant effect of squeezed juice from black radish (Raphanus sativus L. var niger) in alimentary hyperlipidaemia in ratsPHYTOTHERAPY RESEARCH, Issue 7 2005Andrea Lugasi Abstract Black radish (Raphanus sativus L. var. niger) root has been used in folk medicine since antiquity as a natural drug for the stimulation of bile function. According to in vitro studies the squeezed juice from black radish root exhibited significant antioxidant properties. In the present study, the beneficial effect of the black radish juice on some free radical reactions in rats fed with a diet rich in lipids (20% sunflower oil, 2% cholesterol, 0.5% cholic acid in normal chow) was examined. Thiobarbituric acid reactive substances and conjugated diene concentrations were significantly higher, while the antioxidant enzyme activities and the free radical scavenging capacity were lower in hyperlipidaemic rats compared with normal controls. Supplementation of the lipid-rich diet with black radish juice resulted in a significant improvement of the parameters mentioned above. Although the exact mechanism of the biologically active compounds in black radish on the lipid metabolism and lipid peroxidation is not clear yet, a beneficial effect of the drug was evident in alimentary hyperlipidaemia. Copyright © 2005 John Wiley & Sons, Ltd. [source] Free radical scavenging capacity and protective effect of Bacopa monniera L. on DNA damagePHYTOTHERAPY RESEARCH, Issue 8 2003Alessandra Russo Abstract Bacopa monniera L. (family Scrophulariaceae) (BM) is an Ayurvedic medicine, clinically used for memory enhancing, epilepsy, insomnia and as a mild sedative. In this work, the free radical scavenging capacity of a methanol extract of BM and the effect on DNA cleavage induced by H2O2 UV-photolysis was investigated. In addition, we examined whether this plant extract is capable of reducing the hydrogen peroxide-induced cytotoxicity and DNA damage in human non-immortalized ,broblasts. It showed a dose-dependent free radical scavenging capacity and a protective effect on DNA cleavage. These results were con,rmed by a signi,cant protective effect on H2O2 , induced cytoxicity and DNA damage in human non-immortalized ,broblasts. The antioxidant capacity of BM may explain, at least in part, the reported antistress, immunomodulatory, cognition-facilitating, antiin,ammatory and antiaging effects produced by it in experimental animals and in clinical situations and may justify further investigation of its other bene,cial properties. Moreover, this experimental evidence suggests that because of its antioxidant activity, this Ayurvedic drug may be useful in the treatment of human pathologies in which free radical production plays a key role. Copyright © 2003 John Wiley & Sons, Ltd. [source] | ||||||||||