Influence of extraction techniques and solvents on the antioxidant capacity of plant material

Biotechnology and Biotechnological Equipment

Volumn 22, Issue 1, 2008, Pages 556-559

  Kerchev, P ^a   Ivanov, S ^b  

^a INSTITUTE OF PHYSIOLOGY   (Bulgaria)

^b Centre of Food Biology   (Bulgaria)

Author keywords

Antioxidant capacity; FRAP; Pea plants; Sample preparation; TEAC

Indexed keywords

PISUM SATIVUM;

EID: 41049096954     PISSN: 13102818     EISSN: None     Source Type: Journal    
DOI: 10.1080/13102818.2008.10817511     Document Type: Article

References (30)

1. Alsher R., (1989) Physiol. Plant., 77 457–464.
2. Anza M., Riga P., Garbisu C., (2006) J. Food Quality, 29 19–37.
3. Becker E.M., Nissen L.R., Skibsted L.H., (2004) Eur. Food Res. Technol., 219 561–571.
4. Benzie I.F.F., Strain J.J., (1996) Anal. Biochem., 239 70–76.
5. Chen J., Lindmark-Mansson H., Gorton L., Aksson B., (2003) Int. Dairy J., 13 927–935.
6. Dale M., Griffitsh D., Todd D., (2003) J. Agric. Food Chem., 51(1) 244–248.
7. Duenas M., Hernández T., Estrella I., (2006) Food Chem., 98 95–103.
8. Halliwell B., (1990) Free Radical Res. Commun. 9 1–32.
9. Halliwell B., Gutteridge J., (1999) Free radicals in biology and medicine (3rd edn). Oxford University Press.
10. Halvorsen B.L., Holte K., Myshrastad M.C.W., Barikmo I., Hvattum E., Remberg S.F., Wold A., Haffner K., Baugerod H., Andersen L.F., Moskaug J., Jacobs D.R., Blomhoff R., (2002) J. Nutr., 132 461–471.
11. Kiss S., Varga I.S., Galbacs Z., Maria T-H., Anna C-S., (2003) Acta Biol. Szegediensis, 47(1-4), 127–130.
12. Krieger-Liszkay A., (2005) J. Exp. Botany 13 1–10.
13. Leonard S.S., Cutler D., Ding M., Vallyathan V., Castranova V., Shi, X., (2002) Annals Clinical & Laboratory Sci. 32(2), 193–200.
14. Miller H., Rigelhof F., Marquart L., Prakash A., Kanter M., (2000) J. American College Nutr., 19(3), 312–319.
15. Morris W., Ducreux, L., Ggriffitsh D., Stewart D., Davies H., Taylor M., (2004) J. Exp. Botany, 55 975–982.
16. Nilsson J., (2003) PhD Thesis, Lund University, Sweden.
17. Noctor G., (2006) Plant Cell Environ., 29 409–425.
18. Olsson M., Ekvall J., Gustavsson K-E., Nilsson J., Pillai D., Sjöholm I., Svensson U., Kesson B., Nyman M., (2004) J. Agric. Food Chem., 52 2490–2498.
19. Ou B., Huang D., Hampsch-Woodill M., Flanagan J.A., Deemer E.K., (2002) J. Agric. Food Chem., 50 3122–3128.
20. Özkan G., Sagjdic O., Baydar N., Baydar H., (2004) Food Sci. Tech. Int., 10(4), 271–281.
21. Pellegrini N., Serafini M., Colombi B., Rio D., Salvatore S., Bianchi M., Brighenti F., (2003). J. Nutr., 133 2812–2819.
22. Pellegrini N., Re R., Yang M., Rice-Evans C.A., (1999) Methods Enzymol., 299 15–27.
23. Prior R., Wu X., Schaich K., (2005) J. Agric. Food Chem., 53 4290–4302.
24. Sanchez-Moreno C., (2002) Food Sci. Tech. Int., 8(3), 121–137.
25. Siriwardhana N., Lee K.W., Kim S.H., Ha J.W., Jeon Y.J., (2003) Food Sci. Tech. Int. 9(5), 339–346.
26. Stefanovits-Bányai E., Tulok M.H., Hegedûs A., Renner C., Varga I.S., (2003) Acta. Biol. Szegediensis, 47(1-4), 111–113.
27. Sveto Y.T., Brian T., Benzie I.F., (2002) Brit. J. Nutr., 87 55–59.
28. Szòllòsi R., Varg I.S., (2002) Acta Biol. Szegediensis, 46(3-4), 125–127.
29. Tausz M., Sircelj H., Grill D., (2004) J. Exp. Bot., 55 195–1962.
30. Wada L., Ou B., (2000) J. Agric. Food Chem., 50 3495–3500.