Comparative study of antioxidant capacity of yellow birch twigs extracts at ambient and high temperatures

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 344-351

  Martha Estrella, García Pérez ^a   Niokhor, Diouf Papa ^a   Stevanovic, Tatjana ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Antioxidant activity; Betula alleghaniensis; DPPH; Lipid peroxidation; Thermoanalytical analysis; Twigs extracts

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETIC ACID ETHYL ESTER; ACETONE; BUTYLCRESOL; TERT BUTYL METHYL ETHER;

ANTIOXIDANT ACTIVITY; ARTICLE; BETULA ALLEGHANIENSIS; BIRCH; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENVIRONMENTAL TEMPERATURE; HIGH TEMPERATURE; NONHUMAN; ROOM TEMPERATURE; THERMOGRAVIMETRY;

BETULA ALLEGHANIENSIS;

EID: 35448933536     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.026     Document Type: Article

References (31)

1. Ahmad M., and Hamer J. A pseudo-first-order-second-order kinetics experiment. An illustration of the Guggenheim method. Journal of Chemical Education 41 (1964) 249-250
2. Antolovich M., Prenzler P.D., Patsalides E., McDonald S., and Robards K. Methods for testing antioxidant activity. The Analyst 127 (2002) 183-198
3. Brand-Williams W., Cuvelier M.E., and Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und -Technologie 30 (1995) 609-615
4. Breese K.D., Lamèthe J.F., and DeArmitt C. Improving synthetic hindered phenol antioxidants: Learning from vitamin E. Polymer Degradation and Stability 70 (2000) 89-96
5. Cuvelier M.E., Richard H., and Berset C. Comparison of the antioxidative activity of some acid-phenols: Structure-activity relationship. Bioscience, Biotechnology and Biochemistry 56 (1992) 324-325
6. Diouf P.N., Merlin A., and Perrin D. Antioxidant properties of wood extracts and colour stability of woods. Annals of Forest Science 63 (2006) 525-534
7. Frankel N.E., and Meyer S.A. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 80 (2000) 1925-1941
8. Gennaro L., Piccioli-Boca A., Modesti D., Masella R., and Coni E. Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis. Journal of Agricultural and Food Chemistry 46 (1998) 4465-4469
9. Goupy P., Dufour C., Loonis M., and Dangles O. Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to DPPH radical. Journal of Agricultural and Food Chemistry 51 (2003) 615-622
10. Hatano T., Miyatake H., Natsume M., Osakabe N., Takizawa T., Ito H., et al. Proanthocyanidin glycosides and related polyphenols from cacao liquor and their antioxidant effects. Phytochemistry 59 (2002) 749-758
11. Huang D., Ou B., and Prior R.L. The Chemistry behind Antioxidant Capacity Assays. Journal of Agricultural and Food Chemistry 53 (2005) 1841-1856
12. Julkunen-Tiitto R., Rousi M., Bryant J., Sorsa S., Keinänen M., and Sikanen H. Chemical diversity of several Betulaceae species: Comparison of phenolics and terpenoids in northern birch stems. Trees 11 (1996) 16-22
13. Keinänen M., Julkunen-Tiitto R., Rousi M., and Tahvanainen J. Taxonomical implications of phenolic variation in leaves of birch (Betula L.) species. Biochemical Systematics and Ecology 27 (1999) 243-254
14. Khan M.A., and Shahidi F. Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water. Journal of the American Oil Chemists Society 77 (2000) 963-968
15. Kowalski B. Thermal-oxidative decomposition of edible oils and fats. SDC studies. Thermochimica Acta 184 (1991) 49-57
16. Kulisic T., Dragovic-Uzelac V., and Milos M. Antioxidant activity of aqueous tea infusions prepared from oregano, thyme and wild thyme. Food Technology and Biotechnology 44 (2006) 485-492
17. Lavoie J.M., and Stevanovic T. Variation of chemical composition of the lipophilic extracts from yellow birch (Betula alleghaniensis) foliage. Journal of Agricultural and Food Chemistry 53 (2005) 4747-4756
18. Lavoie J.M., and Stevanovic T. Yield and composition of lipophylic extracts of yellow birch (Betula alleghaniensis Britton) as a function of wood age and aging under industrial conditions. Holzforschung 60 (2006) 184-189
19. Lee Y., Howard L.R., and Villalón B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. Journal of Food Science 60 (1995) 473-476
20. Litwinienko G., Kasprzycka-Guttman T., and Studzinski M. Effects of selected phenol derivatives on the autoxidation of linoleic acid investigated by DSC non-isothermal methods. Thermochimica Acta 307 (1997) 97-106
21. Mathew S., and Abraham T.E. Studies on antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chemistry 94 (2006) 520-528
22. McGowan J.C., Powell T., and Raw R. The rates of reaction of α,α-diphenyl-β-picrilhydrazyl with certain amines and phenols. Journal of Chemical Society (1959) 3103-3110
23. Nieschlag H.J., Hagemann J.W., and Rothfus J.A. Rapid thermogravimetric estimation of oil stability. Analytical Chemistry 46 (1974) 2215-2217
24. Porter W.L. Paradoxical behaviour of antioxidants in food and biological systems. In: Williams G.M. (Ed). Antioxidants: Chemical, physiological, nutritional and toxicological aspects (1993), Princenton Scientific, Princenton 93-122
25. Rousseau-Richard C., Auclair C., Richard C., and Martin R. Free radical scavenging and cytotoxic properties in the ellipticine series. Free Radical Biology and Medicine 8 (1990) 167-173
26. Rudnik E., Szczucinska A., Gwardiak H., Szulc A., and Winiarska A. Comparative studies of oxidative stability of linseed oil. Thermochimica Acta 370 (2001) 135-140
27. Sanchez-Moreno C., and Larrauri J.A. Main methods used in lipid oxidation determination. Food Science and Technology International 4 (1998) 391-399
28. Senevirathne M., Soo-Hyun K., Siriwardhana N., Jin-Hwan H., Ki-Wan L., and You-Jin J. Antioxidant potential of Ecklonia cava on reactive oxygen species scavenging, methal chelating, reducing power and lipid peroxidation inhibition. International Journal of Food Science and Technology 12 (2006) 27-38
29. Singleton V.L., and Rossi J.A. Colourimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. American Journal of Enology and Viticulture 16 (1965) 144-158
30. Torres de Pinedo A., Penalver P., and Morales J.C. Synthesis and evaluation of new phenolic-based antioxidants: Structure-activity relationship. Food Chemistry 103 (2007) 55-61
31. Van-Aardt M., Duncan S.E., Long T.E., O'Keefe S.F., Marcy J.E., and Sims S.R. Effect of antioxidants on oxidative stability of edible fats and oils: Thermogravimetric analysis. Journal of Agricultural and Food Chemistry 52 (2004) 587-591