Antioxidant activities of citrus herbal product extracts

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 892-896

  Su, Min Sheng ^a   Shyu, Yuan Tay ^c   Chien, Po Jung ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHINESE CULTURE UNIVERSITY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Aurantii Fructus; Aurantii Immaturus Fructus; Citri Reticulatae Pericarpium; Citri Reticulatae Viride Pericarpium

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; HERBACEOUS AGENT; HYDROGEN PEROXIDE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CITRUS FRUIT; DRUG DETERMINATION; IRON CHELATION; MANDARIN; NONHUMAN; SCAVENGING SYSTEM; SOUR ORANGE;

CITRUS;

EID: 46749151291     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.002     Document Type: Article

References (22)

1. Amarowicz R., Pegg R.B., Rahimi-Moghaddam P., Barl B., and Weil J.A. Free radical-scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry 84 (2004) 551-562
2. Benzie I.F.F., and Szeto Y.T. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 47 (1996) 633-636
3. Bors W., Heller W., Michel C., and Saran M. Flavonoids as antioxidants: Determination of radical-scavenging efficiencies. Methods in Enzymology 186 (1990) 343-355
4. Bors W., Michel C., and Stettmaier K. Antioxidant effects of flavonoids. Biofactors 6 (1997) 399-402
5. Cao G., Sofic E., and Prior R.L. Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry 44 (1996) 3426-3431
6. Cao G., Sofic E., and Prior R.L. Antioxidant and pro-oxidant behavior of flavonoids: Structure-activity relationships. Free Radical Biology and Medicine 22 (1997) 749-760
7. Cook N.C., and Samman S. Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary resources. The Journal of Nutritional Biochemistry 7 (1996) 66-76
8. Dan B., and Andrew G. Chinese herbal medicine. (8th ed., pp. 334-335) (1986), Eastland Press, Seattle
9. Endo J., and Nakamura Y. Reconsideration of the concepts of the large intestine and the small intestine in Chinese traditional medicine. Journal of Japanese History of Medicine 39 (1993) 157-168
10. Halliwell B., Aeschbach R., Loliger J., and Aruoma O.I. The characterization of antioxidants. Food Chemical Toxicity 33 (1995) 601-617
11. Hatano T., Kagawa H., Yasuhara T., and Okuda T. Two new flavonoids and other constituents in licorice root: Their relative astringency and radical scavenging effects. Chemical and Pharmaceutical Bulletin 36 (1988) 2090-2097
12. Havsteen B.H. The biochemistry and medical significance of the flavonoids. Pharmacology and Therapeutics 96 (2002) 67-202
13. Hyslop P.A., Hinshaw D.B., Halsey Jr. W.A., Schraufstatter I.U., Sauerheber R.D., and Spragg R.G. Mechanisms of oxidant-mediated cell injury. The glycolytic and mitochondrial pathways of ADP phosphorylation are major intracellular targets inactivated by hydrogen peroxide. The Journal of biological chemistry 263 (1988) 1665-1675
14. Kujala T.S., Loponen J.M., Klika K.D., and Pihlaja K. Phenolics and betacyanins in red beetroot (Beta vulgaris) root: Distribution and effect of cold storage on the content of total phenolics and three individual compounds. Journal of Agricultural and Food Chemistry 48 (2000) 5338-5342
15. Larrauri J.A., Ruperez P., and Calixto F.S. Antioxidant activity of wine pomace. American Journal of Enology and Viticulture 47 (1996) 369-372
16. Middleton Jr. E., and Kandaswami C. The impact of plant flavonoids on mammalian biology: Implications for immunity, inflammation and cancer. In: Harborne J.B. (Ed). The Flavonoids. Advances in Research since 1986 (1993), Chapman and Hall, London 619-652
17. Rehman Z.-u. Citrus peel extract - A natural source of antioxidant. Food Chemistry 99 (2006) 450-454
18. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of xanthan on the anti-oxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 (1992) 945-948
19. Yamaguchi T., Takamura H., Matoba T., and Terao J. HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Bioscience, Biotechnology, and Biochemistry 62 (1998) 1201-1204
20. Yen G.C., and Chung D.Y. Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules. Journal of Agricultural and Food Chemistry 47 (1999) 1326-1332
21. Wang H., Cao G., and Prior R.L. Total antioxidant capacity of fruits. Journal of Agricultural and Food Chemistry 44 (1996) 701-705
22. Wang H., Cao G., and Prior R.L. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry 45 (1997) 304-309