Kinetic and Stoichiometric Assessment of the Antioxidant Activity of Flavonoids by Electron Spin Resonance Spectroscopy

2003 ◽  
Vol 51 (6) ◽  
pp. 1684-1690 ◽  
Author(s):  
Donald B. McPhail ◽  
Richard C. Hartley ◽  
Peter T. Gardner ◽  
Garry G. Duthie
Keyword(s):  
Antioxidant Activity ◽  
Electron Spin Resonance ◽  
Electron Spin ◽  
Electron Spin Resonance Spectroscopy ◽  
Resonance Spectroscopy ◽  
Spin Resonance

Assessments of salivary antioxidant activity using electron spin resonance spectroscopy

2012 ◽  
Vol 57 (6) ◽  
pp. 654-662 ◽  
Author(s):  
Fumihiko Yoshino ◽  
Ayaka Yoshida ◽  
Satoko Wada-Takahashi ◽  
Shuta Sugiyama ◽  
Fumiaki Tokutomi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Electron Spin Resonance ◽  
Electron Spin ◽  
Electron Spin Resonance Spectroscopy ◽  
Resonance Spectroscopy ◽  
Spin Resonance

scholarly journals Correlation between antioxidant activity and coffee beverage quality by Electron Spin Resonance Spectroscopic

2013 ◽  
Vol 37 (6) ◽  
pp. 495-501 ◽  
Author(s):  
Jeam Haroldo Oliveira Barbosa ◽  
Jorge Antonio Gómez Luna ◽  
Angela Mitie Otta Kinoshita ◽  
Oswaldo Baffa Filho
Keyword(s):  
Antioxidant Activity ◽  
Electron Spin Resonance ◽  
Electron Spin ◽  
Grain Quality ◽  
Electron Spin Resonance Spectroscopy ◽  
Resonance Spectroscopy ◽  
Quantitative Methodology ◽  
X Band ◽  
Spin Resonance ◽  
The World

Brazil is the largest producer of coffee in the world and coffee prices are directly linked to grain quality. In this work, the antioxidant activity of coffee was related to its quality through Electron Spin Resonance Spectroscopy (ESR), as an attempt to establish a non-subjective method to classify the grain quality. For that purpose, the IC50 and temporal monitoring of its non-oxidized fraction were determined for three bean qualities: Soft (High), Hard (Medium) and Rio (Low). Methanolic solution of 2,2-difenil-1-picril-hidrazila (DPPH), that has a stable radical and a JEOL FA-200 (X-Band) spectrometer were used for these tests. The temporal monitoring of reaction between radical and coffee was performed. The rate of reduced or of antioxidated radicals was determined on time and for each coffee beverage quality were found different slopes of curve: Soft (0.32±0.02), Hard (0.47±0.02) and Rio (0.60±0.02). The IC50 result of Rio quality (2.7 ± 0.9) was different from the Soft (7.8 ± 1.9) and Hard (6.5 ± 1.5) values, but there was no difference between the High and Medium results due to the uncertainty associated. Therefore the results found, mainly for monitoring temporal, establish a new quantitative methodology for classifying the coffee beverage quality.

Identification of irradiated rice noodles by electron spin resonance spectroscopy

2012 ◽  
Vol 47 (8) ◽  
pp. 640-643 ◽  
Author(s):  
Wanwisa Sudprasert ◽  
Sahakan Monthonwattana ◽  
Arag Vitittheeranon
Keyword(s):  
Electron Spin Resonance ◽  
Electron Spin ◽  
Electron Spin Resonance Spectroscopy ◽  
Resonance Spectroscopy ◽  
Spin Resonance
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