The antioxidant capacity evaluation of polysaccharide hydrolyzates from pumpkin using Caenorhabditis elegans model

2020 ◽  
Author(s):  
Zhiyu Fang ◽  
Bin Xiao ◽  
Wen Jiang ◽  
Xiao Hao ◽  
Jingjing Tan ◽  
...  
Keyword(s):  
Caenorhabditis Elegans ◽  
Antioxidant Capacity ◽  
Capacity Evaluation

Total antioxidant capacity evaluation: Critical steps for assaying berry antioxidant features

BioFactors ◽  
2005 ◽  
Vol 23 (4) ◽  
pp. 221-227 ◽  
Author(s):  
Jessica Scalzo ◽  
Bruno Mezzetti ◽  
Maurizio Battino
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Capacity Evaluation ◽  
Total Antioxidant

Antioxidant Capacity Evaluation In Different Extravirgin Olive Oils

2010 ◽  
Vol 42 ◽  
pp. 793
Author(s):  
Giorgio Galanti ◽  
Matteo Becatti ◽  
Niccolò Taddei ◽  
Laura Stefani ◽  
Claudia Fiorillo
Keyword(s):  
Antioxidant Capacity ◽  
Olive Oils ◽  
Capacity Evaluation

Oenothein B boosts antioxidant capacity and supports metabolic pathways that regulate antioxidant defense in Caenorhabditis elegans

2020 ◽  
Vol 11 (10) ◽  
pp. 9157-9167
Author(s):  
Wei Li ◽  
Ziyin Li ◽  
Ming-Jun Peng ◽  
Xiaoying Zhang ◽  
Yunjiao Chen ◽  
...  
Keyword(s):  
Caenorhabditis Elegans ◽  
Antioxidant Capacity ◽  
Metabolic Pathways ◽  
Antioxidant Defense ◽  
Natural Antioxidants ◽  
Good Source ◽  
Oenothein B

This study provides new insights into the effects of OEB treatment on antioxidant capacity and metabolism that suggest that OEB could be used as a good source of natural antioxidants.

Flavonoids electrochemical detection in fruit extracts and total antioxidant capacity evaluation

Talanta ◽  
2016 ◽  
Vol 154 ◽  
pp. 284-291 ◽  
Author(s):  
Sara M.C. Gomes ◽  
Mariana-Emilia Ghica ◽  
Isaide Araujo Rodrigues ◽  
Eric de Souza Gil ◽  
Ana Maria Oliveira-Brett
Keyword(s):  
Antioxidant Capacity ◽  
Electrochemical Detection ◽  
Total Antioxidant Capacity ◽  
Fruit Extracts ◽  
Capacity Evaluation ◽  
Total Antioxidant

Engineered Photoelectrochemical Platform for Rational Global Antioxidant Capacity Evaluation Based on Ultrasensitive Sulfonated Graphene–TiO2 Nanohybrid

2014 ◽  
Vol 86 (20) ◽  
pp. 10171-10178 ◽  
Author(s):  
Lingnan Wang ◽  
Weiguang Ma ◽  
Shiyu Gan ◽  
Dongxue Han ◽  
Qixian Zhang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Capacity Evaluation ◽  
Sulfonated Graphene

scholarly journals Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation

2021 ◽  
Vol 10 (6) ◽  
pp. e12010615490
Author(s):  
Anne Caroline de Albuquerque Sales ◽  
Lizeth Mercedes Garcia Jaimes ◽  
Marcos Batista Machado ◽  
Edgar Aparecido Sanches ◽  
Pedro Henrique Campelo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Chemical Characterization ◽  
Chemical Compounds ◽  
Total Phenolic ◽  
Fermented Beverages ◽  
Physical Chemical ◽  
Capacity Evaluation ◽  
Dragon Fruit

Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.

Anthelmintic effect of plant extracts containing condensed and hydrolyzable tannins on Caenorhabditis elegans, and their antioxidant capacity

2013 ◽  
Vol 192 (1-3) ◽  
pp. 218-227 ◽  
Author(s):  
Luciana M. Katiki ◽  
Jorge F.S. Ferreira ◽  
Javier M. Gonzalez ◽  
Anne M. Zajac ◽  
David S. Lindsay ◽  
...  
Keyword(s):  
Caenorhabditis Elegans ◽  
Antioxidant Capacity ◽  
Plant Extracts ◽  
Hydrolyzable Tannins ◽  
Anthelmintic Effect
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