scholarly journals Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation

2002 ◽  
Vol 87 (1) ◽  
pp. 55-59 ◽  
Author(s):  
Yim Tong Szeto ◽  
Brian Tomlinson ◽  
Iris F. F. Benzie
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Reduced Form ◽  
Kiwi Fruit ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant ◽  
Wet Weight

Epidemiological evidence links high intake of ascorbic acid (AA) and other antioxidant micronutrients to health promotion. It would be useful to know the overall, or ‘total’ antioxidant capacity of foods, to establish the contribution of AA to this, and to assess how this information may translate into dietary intakes to meet the new US daily reference intake for AA. In this study, the total antioxidant capacity, as the ferric reducing–antioxidant power (FRAP) value, and AA content of thirty-four types of fruits and vegetables were measured using a modified version of the FRAP assay, known as FRASC. This measures AA (reduced form only) simultaneously with the FRAP value. Results covered a wide range: 880–15 940 μmol/kg fresh wet weight and <20–540 mg/kg fresh wet weight respectively, for FRAP and AA, which comprised <1–73 % and <1–59 % total antioxidant capacity of fruits and vegetables respectively. We estimate that 100 mg AA is contained in one orange, a few strawberries, one kiwi fruit, 1–2 slices of pineapple, several florets of raw cauliflower or a handful of uncooked spinach leaves. Apples, bananas, pears and plums, the most commonly consumed fruits in the UK, contain very little AA. Results indicate also that the antioxidant capacity of vegetables decreases rapidly and significantly after fragmentation. Results of this, and future studies, using FRASC as a biomonitoring tool will be useful in food production, preparation, preservation, and aid dietary choices to increase antioxidant and AA intake. Furthermore, FRASC will facilitate bioavailability studies of antioxidants from different foods of known antioxidant capacity and AA content.

Investigation of total antioxidant capacity and total poly phenols of black tea in Iranian markets

2021 ◽  
Author(s):  
Naficeh Sadeghi ◽  
Masoomeh Behzad ◽  
Behrooz Jannat ◽  
Mannan Hajimahmoodi ◽  
Mohammad Reza Oveisi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Black Tea ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Wide Range ◽  
Total Antioxidant

Tea is the most widely consumed and popular non-alcoholic beverage in the world. Reactive oxygen spices may cause wide range of damages to biological systems. Purpose of this study was to determine the total antioxidant capacity and total phenolic of different black tea samples in Iran. The FRAP (Ferric reducing antioxidant power) assay was used for antioxidant activity. The total phenolic content was measured based on the Folin-Ciocalteu method. The results showed that all samples had substantial antioxidant activity and total phenolic content. Iranian tea samples had significantly the lowest 0.98 ± 0.15, 0.75 ± 0.17 µmoll-1 and Kenya tea samples had significantly the highest 2.67 ± 0.61, 2.10 ± 0.65 µmoll-1 amount of total antioxidant capacity and total phenolic, respectively. A linear positive relationship was observed between the antioxidant activity and total phenolic content of the black tea samples. These findings suggest that black tea can be considered as natural source of antioxidant and total phenolic compounds.

scholarly journals Total Antioxidant Capacity and Lipid Peroxidation Status in Cervical Cancer Patients Compared with Women Without Cervical Cancer in Bangladesh

2021 ◽  
Vol 19 (4) ◽  
Author(s):  
Taslima Nigar ◽  
Annekathryn Goodman ◽  
Shahana Pervin
Keyword(s):  
Oxidative Stress ◽  
Cervical Cancer ◽  
Lipid Peroxidation ◽  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Cancer Patients ◽  
Total Antioxidant Capacity ◽  
Stress Index ◽  
Oxidative Stress Index ◽  
Total Antioxidant

Abstract Purpose Over the past several decades, research has suggested reactive oxygen species act as cofactors for cervical cancer development. The aim of this study is to evaluate the antioxidant and lipid peroxidation status in cervical cancer patients in Bangladesh. Methods From December 2017 to 2018, a cross-sectional observational study was conducted on 50 cervical cancer patients and 50 controls. Plasma levels of lipid peroxidation and total antioxidant capacity were measured. The Student’s t test was used for statistical analysis. P values less than 0.05 were taken as a level of significance. Results There was a significant reduction in total antioxidant levels in patients with cervical cancer, 972.77 ± 244.22 SD µmol equivalent to ascorbic acid/L, compared to normal controls, 1720.13 ± 150.81 SD µmol equivalent to ascorbic acid/L (P < 0.001). Levels of lipid peroxidation were found to be significantly higher in cervical cancer, 7.49 ± 2.13 SD µmol/L, than in women without cervical cancer, 3.28 ± 0.58 SD µmol/L (P < 0.001). The cervical cancer patients had significantly higher levels of oxidative stress index (0.83 ± 0.31) in comparison to controls (0.19 ± 0.04) (P < 0.001). Conclusion There was an increased oxidative stress index due to imbalance between lipid peroxidation generation and total antioxidant capacity in cervical cancer patients. Further studies are needed to explore the role of oxidative stress as a cofactor for cervical carcinogenesis.

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions

2015 ◽  
Vol 82 (2) ◽  
pp. 177-184 ◽  
Author(s):  
Sema Demirci Çekiç ◽  
Aslı Demir ◽  
Kevser Sözgen Başkan ◽  
Esma Tütem ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Milk Protein ◽  
Skim Milk ◽  
Protein Fractions ◽  
Relative Standard Error ◽  
Antioxidant Power ◽  
Antioxidant Capacities ◽  
Relative Standard ◽  
Total Antioxidant

Most milk-applied antioxidant assays in literature are based on the isolation and quantification of individual antioxidative compounds, whereas total antioxidant capacity (TAC) gives a more holistic picture due to cooperative action of antioxidants. Recently, the cupric reducing antioxidant capacity (CUPRAC) method has been modified to measure the antioxidant capacities of thiol-containing proteins, where the classical ammonium acetate buffer – that may otherwise precipitate proteins– was replaced with concentrated urea buffer (able to expose embedded thiol groups of proteins to oxidative attack) adjusted to pH 7.0. Thus, antioxidant capacity of milk was investigated with two competing TAC assays, namely CUPRAC and ABTS (2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid))/persulphate, because only these assays were capable of evaluating protein contribution to the observed TAC value. As milk fat caused turbidity, experiments were carried out with skim milk or defatted milk samples. To determine TAC, modified CUPRAC method was applied to whole milk, separated and redissolved protein fractions, and the remaining liquid phase after necessary operations. Both TAC methods were investigated for their dilution sensitivity and antioxidant power assessment of separate milk fractions such as casein and whey. Proteins like β-lactoglobulin and casein (but not simple thiols) exhibited enhanced CUPRAC reactivity with surfactant (SDS) addition. Addition of milk protein fractions to whole skim milk produced significant ‘negative-biased’ deviations (up to −26% relative standard error) from TAC absorbance additivity in the application of the ABTS method, as opposed to that of the CUPRAC method less affected by chemical deviations from Beer's law thereby producing much smaller deviations from additivity (i.e. the property of additivity is valid when the measured TAC of a mixture is equal to the sum of individual antioxidant capacities of its constituents).

scholarly journals Antioxidant and cytotoxic activities of Ageratum conyzoides stems

2013 ◽  
Vol 2 (2) ◽  
pp. 33-37 ◽  
Author(s):  
Fatema Nasrin
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Ageratum Conyzoides ◽  
Reducing Ability ◽  
Ic50 Value ◽  
Total Antioxidant

Modern civilization is facing more than hundreds of disorders associated with free radicals and natural antioxidants from non-edible plants are gaining importance to fight these disorders. The intention of this report is to evaluate a well known medicinal weed Ageratum conyzoides stems for its antioxidant and cytotoxic Effects. Antioxidant potentiality of the crude methanolic extract of the Ageratum conyzoides (AC) stems was investigated on DPPH scavenging activity, reducing ability, total antioxidant capacity as well as total phenolic contents. Cytotoxic study was done by brine shrimp lethality bioassay and vincristin sulphate was used as standard. The total phenols and total antioxidant capacity of AC was found to be 38.125 ± 2.01mg/g equivalent of gallic acid and 333.37 ± 4.22mg/gm equivalent of ascorbic acid, respectively. The percentage (%) scavenging of DPPH free radical of the extract was found to be concentration dependent with IC50 value 46.01 ± 2.23µg/ml while IC50 value of standard ascorbic acid was found to be 29.56 ± 0.11?g/ml. The reducing power of AC was found to be concentration dependent. The cytotoxicity exhibited by AC was found promising with LC50 value 1.32?g/ml, comparing with the LC50 (0.689?g/ml) values of vincristin sulphate. The present investigation suggests that Ageratum conyzoides possesses remarkable antioxidant and cytotoxic property.DOI: http://dx.doi.org/10.3329/icpj.v2i2.13195 International Current Pharmaceutical Journal 2013, 2(2): 33-37

scholarly journals Environmental enrichment and exercise are better than social enrichment to reduce memory deficits in amyloid beta neurotoxicity

2018 ◽  
Vol 115 (10) ◽  
pp. E2403-E2409 ◽  
Author(s):  
Mariza G. Prado Lima ◽  
Helen L. Schimidt ◽  
Alexandre Garcia ◽  
Letícia R. Daré ◽  
Felipe P. Carpes ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Physical Exercise ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Environmental Enrichment ◽  
Memory Deficits ◽  
Neuroprotective Effects ◽  
Antioxidant Power ◽  
Term Memory ◽  
Total Antioxidant

Recently, nongenetic animal models to study the onset and development of Alzheimer’s disease (AD) have appeared, such as the intrahippocampal infusion of peptides present in Alzheimer amyloid plaques [i.e., amyloid-β (Aβ)]. Nonpharmacological approaches to AD treatment also have been advanced recently, which involve combinations of behavioral interventions whose specific effects are often difficult to determine. Here we isolate the neuroprotective effects of three of these interventions—environmental enrichment (EE), anaerobic physical exercise (AnPE), and social enrichment (SE)—on Aβ-induced oxidative stress and on impairments in learning and memory induced by Aβ. Wistar rats were submitted to 8 wk of EE, AnPE, or SE, followed by Aβ infusion in the dorsal hippocampus. Short-term memory (STM) and long-term memory (LTM) of object recognition (OR) and social recognition (SR) were evaluated. Biochemical assays determined hippocampal oxidative status: reactive oxygen species, lipid peroxidation by thiobarbituric acid reactive substance (TBARS) test, and total antioxidant capacity by ferric reducing/antioxidant power (FRAP), as well as acetylcholinesterase activity. Aβ infusion resulted in memory deficits and hippocampal oxidative damage. EE and AnPE prevented all memory deficits (STM and LTM of OR and SR) and lipid peroxidation (i.e., TBARS). SE prevented only the SR memory deficits and the decrease of total antioxidant capacity decrease (i.e., FRAP). Traditionally, findings obtained with EE protocols do not allow discrimination of the roles of the three individual factors involved. Here we demonstrate that EE and physical exercise have better neuroprotective effects than SE in memory deficits related to Aβ neurotoxicity in the AD model tested.

Total Antioxidant Capacity with Peak Specificity via Reaction Flow Chromatography and the Ferric Reducing Antioxidant Power Assay

2019 ◽  
Vol 13 (3) ◽  
pp. 608-616 ◽  
Author(s):  
Andrew Jones ◽  
Agustín Acquaviva ◽  
Thirada Suktham ◽  
Gary R. Dennis ◽  
R. Andrew Shalliker ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Power ◽  
Total Antioxidant ◽  
Ferric Reducing Antioxidant Power

scholarly journals Evaluation of Salivary and Serum Total Antioxidant Capacity and Lipid Peroxidation in Postmenopausal Women

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Fatemeh Zovari ◽  
Hadi Parsian ◽  
Ali Bijani ◽  
Ameneh Moslemnezhad ◽  
Atena Shirzad
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Postmenopausal Women ◽  
Total Antioxidant Capacity ◽  
Premenopausal Women ◽  
Control Group ◽  
Antioxidant Power ◽  
Whole Saliva ◽  
Total Antioxidant

Objective. In menopause, reduction of estrogen hormone affects oxidative stress process in serum. Oxidative stress in saliva plays a significant role in the pathogenesis of oral diseases. The aim of this study was to investigate the total antioxidant capacity and lipid peroxidation in the serum and saliva of premenopausal and postmenopausal women. Methods. In this case control study, 50 postmenopausal women (case group) and 48 premenopausal women (control group) were selected. The unstimulated whole saliva and serum of the postmenopausal and premenopausal women were collected. The total antioxidant capacity (TAC) of the saliva and serum was measured by ferric reducing antioxidant power (FRAP). Also, malondialdehyde (MDA) was measured by thiobarbituric acid reactive substance (TBARS) method for serum and saliva. Then, the obtained data were analyzed by SPSS 17, whereby Mann–Whitney test and Spearman’s correlation test were used. P < 0.05 was considered statistically significant. Results. The postmenopausal group had significantly lower mean serum TAC and higher mean serum MDA than the control group ( P < 0 < 001 and P < 0.01 , respectively). The mean salivary TAC and MDA, however, did not differ significantly between the case and control group ( P = 0.64 and P = 0.08 , respectively). Conclusion. In postmenopausal women, with elevation of serum MDA and reduction of serum TAC, the extent of serum oxidative stress grows, but MDA and TAC levels of saliva do not change.

Biochemical characterization of enzymatic browning in selected apple genotypes

2007 ◽  
Vol 87 (5) ◽  
pp. 1067-1074 ◽  
Author(s):  
A. P. K. Joshi ◽  
H. P. V. Rupasinghe ◽  
N. L. Pitts ◽  
S. Khanizadeh
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Enzymatic Browning ◽  
Strong Positive Correlation ◽  
Antioxidant Power ◽  
Whiteness Index ◽  
Positive Correlation ◽  
Polyphenol Oxidases ◽  
Total Antioxidant

Enzymatic browning in apples (Malus × domestica Borkh.) caused by polyphenol oxidases (PPO) is the major factor responsible for the deterioration of quality in processed apple products such as juice, fresh-cut slices, and chips. Selected apple genotypes with a range of low post-cut enzymatic browning were investigated to understand the biochemical mechanisms leading to enzymatic browning. Post-cut enzymatic browning, polyphenolic profiles using LC-MS/MS, PPO activity, vitamin C, total antioxidant capacity using the Ferric Reducing Antioxidant Power (FRAP) and the Oxygen Radical Absorbance Capacity (ORAC), and elemental composition were determined in two recently released cultivars [Eden™(also known as SJCA38R6A74) and SuperMac], and one new advanced line (SJCA16) and compared with two commercial cultivars (Empire and Cortland). Eden™ exhibited the least post-cut enzymatic browning as estimated by Whiteness Index. SJCA16 possessed a characteristic yellowish flesh color. Whiteness Index (WI) values were inversely related to chlorogenic acid, catechin and epicatechin contents present in apple slices. Vitamin C content showed a strong positive correlation with WI. Among the mineral elements, the content of copper had a strong positive correlation with PPO activity. Key words: Apple genotypes, enzymatic browning, polyphenoloxidase, polyphenolics, Whiteness Index, total antioxidant capacity

Sign in / Sign up

Export Citation Format

Share Document