Radical scavenging activity of canola hull phenolics

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 4, 2005, Pages 255-260

  Naczk, M ^a   Pegg, R B ^b   Zadernowski, R ^c   Shahidi, F ^d  

^a ST FRANCIS XAVIER UNIVERSITY   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

^c UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^d MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

ABTS; Antioxidant; Canola hulls; Chemiluminescence; DPPH; Phenolics; Radical scavenging activity; Solvent systems

Indexed keywords

ABTS; CANOLA HULLS; DPPH; PHENOLICS; RADICAL SCAVENGING ACTIVITY; SOLVENT SYSTEMS;

ACETONE; ANTIOXIDANTS; CHEMILUMINESCENCE; FREE RADICALS; PRECIPITATION (CHEMICAL); PROTEINS; SCAVENGING; STORMS;

PHENOLS;

BRASSICA NAPUS VAR. NAPUS; SINAPIS ARVENSIS;

EID: 30344436637     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1064-7     Document Type: Article

References (27)

1. Naczk, M., R. Amarowicz, A. Sullivan, and F. Shahidi, Current Research Developments on Polyphenolics of Rapeseed/Canola: A Review, Food Chem. 62:489-502 (1998).
2. Naczk, M., T. Nichols, D. Pink, and F. Sosulski, Condensed Tannins in Canola Hulls, J. Agric. Food Chem. 42:2196-2200 (1994).
3. Nowak, H., K. Kujawa, R. Zadernowski, K.B. Roczniak, and H. Kozlowska, Antioxidative and Bactericidal Properties of Phenolic Compounds in Rapeseed, Fett Wiss. Technol. 94:149-152 (1994).
4. Wanasundara, U.N., and F. Shahidi, Canola Extract as an Alternative Natural Antioxidant for Canola Oil, J. Am. Oil Chem. Soc. 71:817-822 (1994).
5. Wanasundara, U., R. Amarowicz, and F. Shahidi, Isolation and Identification of an Antioxidative Component in Canola Meal, J. Agric. Food Chem. 42:1285-1290 (1994).
6. Amarowicz, R., M. Naczk, and F. Shahidi, Antioxidant Activity of Crude Tannins of Canola and Rapeseed Hulls, J. Am. Oil Chem. Soc. 77:957-961 (2000).
7. Amarowicz, R., M. Naczk, and F. Shahidi, Antioxidant Activity of Various Fractions of Non-tannin Phenolics of Canola Hulls, J. Agric. Food Chem. 48:2755-2759 (2000).
8. Sosulski, F., and R. Zadernowski, Fractionation of Rapeseed Meal into Flour and Hull Components, J. Am. Oil Chem. Soc. 58:96-98 (1981).
9. Naczk, M., R. Amarowicz, R. Zadernowski, and F. Shahidi, Protein-Precipitating Capacity of Crude Condensed Tannins of Canola and Rapeseed Hulls, J. Am. Oil Chem. Soc. Ibid. 78:1173-1178 (2001).
10. Chen, C.-W., and C.-T. Ho, Antioxidant Properties of Polyphenols Extracted from Green and Black Teas, J. Food Lipids 2:35-46 (1995).
11. Kim, D.-O., K.W. Lee, H.J. Lee, and C.Y. Lee, Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Phenolic Phytochemicals, J. Agric. Food Chem. 50:3713-3717 (2002).
12. Popov, I.N., and G. Lewin, Photochemiluminescent Detection of Antiradical Activity: II. Testing of Nonenzymic Water-Soluble Antioxidants, Free Radic. Biol. Med. 17:267-271 (1994).
13. Popov, I.N., and G. Lewin, Photochemiluminescent Detection of Antiradical Activity; IV: Testing of Lipid-Soluble Antioxidants, J. Biochem. Biophys. Methods 31:1-8 (1996).
14. Matthäus, B., Antioxidant Activity of Extracts Obtained from Residues of Different Oilseeds, J. Agric. Food Chem. 50:3444-3452 (2002).
15. Hagerman, A.E., and L.G. Butler, Protein Precipitation Method for the Quantitative Determination of Tannins, J. Agric. Food Chem. Ibid. 26:809-812 (1978).
16. Porter, L.J., and J. Woodruffe, Haemanalysis: The Relative Astringency of Proanthocyanidin Polymers, Phytochemistry 23:1255-1256 (1984).
17. Rice-Evans, C.A., N.J. Miller, and G. Paganga, Structure-Antioxidant Activity Relationships of Flavonoids and Phenolic Acids, Free Radic. Biol. Med. 20:933-956 (1996).
18. Brand-Williams, W., M.E. Cuvelier, and C. Berset, Use of a Free Radical Method to Evaluate Antioxidant Activity, Lebensm.-Wiss. Technol. 28:25-30 (1995).
19. Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C.A. Rice-Evans, Antioxidant Activity Applying Improved ABTS Radical Cation Decolorization Assay, Free Radic. Biol. Med. 26:1231-1237 (1999).
20. Beninger, C.W., and G.L. Hosfield, Antioxidant Activity of Extracts, Condensed Tannin Fractions, and Pure Flavonoids from Phaseolus vulgaris L. Seed Coat Color Genotypes, J. Agric. Food Chem. 51:7879-7883 (2003).
21. Awika, J.M., L.W. Rooney, X. Wu, R.L. Prior, and L. Cisneros-Zevallos, Screening Methods to Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products, J. Agric. Food Chem. 51:6657-6662 (2003).
22. Luximon-Ramma, A., T. Bahorun, M.A. Soobrattee, and O.I. Aruoma, Antioxidant Activities of Phenolic, Proanthocyanidin, and Flavonoid Components in Extracts of Cassia fistula, J. Agric. Food Chem. Ibid. 50:5042-5047 (2002).
23. Bors, W., C. Michel, and K. Stettmaier, Electron Paramagnetic Resonance Studies of Radical Species of Proanthocyanidins and Gallate Esters, Arch. Biochem. Biophys. 374:347-355 (2000).
24. Oki, T., M. Masuda, M. Kobayashi, Y. Nishiba, S. Furuta, I. Suda, and T. Sato, Polymeric Procyanidins as Radical-Scavenging Components in Red-Hulled Rice, J. Agric. Food Chem. 50:7524-7529 (2002).
25. Yilmaz, Y., and R.T. Toledo, Major Flavonoids in Grape Seeds and Skins: Antioxidant Capacity of Catechin, Epicatechin, and Gallic Acid, J. Agric. Food Chem. Ibid. 52:255-260 (2004).
26. Rösch, D., C. Mügge, V. Fogliano, and L.W. Kroh, Antioxidant Oligomeric Proanthocyanidins from Sea Buckthorn (Hippophäe rhamnoides) Pomace, J. Agric. Food Chem. Ibid. 52:6712-6718 (2004).
27. Soong, Y.-Y., and P.J. Barlow, Antioxidant Activity and Phenolic Content of Selected Fruit Seeds, Food Chem. 88:411-417 (2004).