Feature analysis of different in vitro antioxidant capacity assays and their application to fruit and vegetable samples

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 7, 2011, Pages 1053-1062

  Kim, Min Jung ^a   Park, Eunju ^a  

^a Kyungnam University   (South Korea)

Author keywords

Antioxidant capacity assay; Fruit; Reactive oxygen species; Vegetable

Indexed keywords

EID: 80052369382     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.7.1053     Document Type: Article

References (83)

1. Droge W. 2001. Free radicals in the physiological control of cell function. Physiol Rev 82: 47-95
2. Halliwell B, Aeschbach R, Loliger J, Aruoma OI. 1995. The characterization of antioxidants. Food Chem Toxicol 33: 601-617
3. Ames BN, Gold LS, Willet WC. 1995. The causes and prevention of cancer. Proc Natl Acad Sci USA 92: 5258-5265
4. Ji LL. 1993. Antioxidant enzyme response to exercise and aging. Med Sci Sport Exercise 25: 225-231
5. Gurr MI. 1996. The oxidation hypothesis of coronary heart disease (CAD). Nutrition Newsletters 5: 10-15
6. Based on the Web of Knowledge search on articles containing the word antioxidant or antioxidants
7. Ishige K, Schubert D, Sagara Y. 2001. Flavonoids protect neuronal cells from oxidant stress by three distinct mechanisms. Free Radic Biol Med 30: 433-446
8. Huang D, Ou B, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856
9. Shi J, Gong J, Liu J, Wu X, Zhang Y. 2009. Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components. LWT-Food Sci Technol 42: 477-482
10. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1198-2000
11. Wisanu T, Boonsom L, Saisunee L. 2009. Flow injection analysis of total curcuminoids in turmeric and antioxidant capacity using 2,2-diphenyl-1-picrylhydrazyl assay. Food Chem 112: 494-499
12. Shimada KK, Fujikawa KY, Nakamura T. 1992. Antioxidative properties of xanthan on autoxidation of oybean oil in cyclodextrin. J Agric Food Chem 40: 945-948
13. Papa ND, Tatjana S, Alain C. 2009. Study on chemical composition, antioxidant and anti-inflammatory activities of hot water extract from Picea mariana bark and its proanthocyanidin-rich fractions. J Food Chem 13: 897-902
14. Mensor LL, Menezes FS, Leitao GG, Reis AS, Santos TC, Coube CS, Leitao SG. 2001. Screening of brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytother Res 15: 127-130
15. Schwarz K, Bertelsen G, Nissen LR, Gardner PT, Heinonen MI, Hopia A. 2001. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assay based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur Food Res Technol 212: 319-328
16. Jeong SM, Kim SY, Park HR, Lee SC. 2004. Effect of farinfrared radiation on the activity of extracts from Citrus unshiu peels. J Korean Soc Food Sci Nutr 33: 1580-1583
17. Sanchez M. 2002. Review: Method used to evaluate the free radical scavenging activity in food and biological systems. Food Sci Tech Int 8: 121-137
18. Folin O, Denis W. 1912. On phosphotungasticphosphomolybdic compounds as color reagents. J Biol Chem 12: 239-249.
19. Ronald LP, Xianli W, Karen S. 2005. Standardized method for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53: 4290-4302
20. Guo J, Wang MH. 2007. Antioxidant and antidiabetic activities of Ulmus davidiana extracts. Food Sci Biotechnol 16: 55-61
21. Park YG, Kim SH, Choi SH, Han JH, Chung HG. 2008. Changes of antioxidant capacity, total phenolics, and vita-min C contents during Rubus coreanus fruit ripending. Food Sci Biotechnol 17: 251-256.
22. Proteggente AR, Pammala AS, Pagamga G, Van BL, Wagner E, Wiseman S, Van DPF, Dacombc C, Rice-Evans CA. 2002. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radic Res 36: 217-233
23. Shela G, Milena C, Ivana M, Ratiporn H, Park YS, Jung ST, Kazutaka Y, Alma LMA, Elena K, Simon T. 2004. Characterization of antioxidant compounds in Jaffa sweeties and white grapefruits. Food Chem 84: 503-510
24. Siddhuraju P, Mohan PS, Becker K. 2002. Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): A preliminary assessment of crude extracts from stem bark, leaves, flowers, and fruit pulp. Food Chem 79: 61-67
25. Delange RJ, Glazer AN. 1989. Phycoerythrin fluorescence-based assay for free radicals: a screen for biologically relevant protective agent. Anal Biochem 177: 300-306
26. Cao G, Alessio HM, Cutler RG. 1993. Oxygen-radical absorbance capacity assay for antioxidants. Free Radic Biol Med 14: 303-311
27. Ou B, Hampsch-Woodill M, Prior RL. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49: 4619-4926
28. Niki E. 1990. Free radical initiators as source of water-or lipid-soluble peroxyl radicals. Methods Enzymol 186: 100-108
29. Huang D, Ou B, Hampsch-Woodill M, Flanagan JA, Prior RL. 2002. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J Agric Food Chem 50: 4437-4444
30. Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard, L, Hampsch-Woodill M, Huang D, Ou B, Jacob R. 2003. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J Agric Food Chem 52: 3273-3279
31. Ou B, Hampsch-Woodill M, Flanagan J, Deemer EK, Prior RL, Huang D. 2002. Novel fluorometric assay for hydroxyl radical prevention capacity using fluorescein as the probe. J Agric Food Chem 50: 2772-2777
32. Ghiselli A, Serafini M, Maiani G, Azzini E, Ferro-Luzzi A. 1995. A fluorescence-based method for measuring total plasma antioxidant capacity. Free Radic Biol Med 18: 29-36
33. Kumaran A, Karunakaran RJ. 2007. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT-Food Sci Technol 40: 344-352
34. Duh PD. 1998. Antioxidant activity of burdock (Arctium lappa Linne): Its scavenging effect on free radical and active oxygen. J Am Oil Chem Soc 75: 455-461
35. Chou ST, Chao WW, Chung YC. 2003. Antioxidative activity and safety of 50% ethanolic red bean extract (Phaseolus radiatus L. var. Aurea). J Food Sci 68: 21-25
36. Meir S, Kanner J, Akiri B, Hadas SP. 1995. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J Agric Food Chem 43: 1813-1815
37. Marklund S, Marklund G. 1974. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 468-474
38. The Korean society of Food Science and Nutrition. 2000. Handbook of experiments in food science and nutrition. Hyoil, Seoul, Korea. p 652-654
39. Miller NJ, Rice-Evans C, Davies MJ, Gopinathan V, Milner A. 1993. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci 84: 407-412
40. Rice-Evans C, Miller NJ. 1994. Total antioxidant status in plasma and body fluids. Meth Enzymol 234: 279-293
41. Re R, Pellegrinni N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237
42. Awika JM, Rooney LW, Wu X, Prior RL, Cineros-Zevallos L. 2003. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J Agric Food Chem 51: 6657-6662
43. Ronald LP, Guohua C. 1999. In vivo total antioxidant capacity: comparison of different analytical method. Free Radic Biol Med 27: 1173-1181
44. Lemanska K, Szymusiak H, Tyrakowska B, Zielinski R, Soffer AEMF, Rietjens IMCM. 2001. The influence of pH on the antioxidant properties and the mechanisms of antioxidant action of hydroxyflavones. Free Radic Biol Med 31: 869-881
45. Ostling O, Johanson KJ. 1984. Microgel electrophoretic study of radiation-induced DNA damages in individual mammalian cells. Biochem Biophys Res Commun 123: 291-298
46. Gillian RW, Valerie JM, Stephen D. 2008. The use of the comet assay in the study of human nutrition and cancer. Mutagenesis 23: 153-162
47. Koeffler HP, McCormick F, Denny C. 1991. Molecular mechanisms of cancer. West J Med 155: 505-514
48. Collins AR. 2004. The comet assay for DNA damage and repair: principles, applications, and limitations. Mol Biotechnol 26: 249-261
49. Duthie SJ, Pirie L, Jenkinson, AM, Narayanan S. 2002. Cryopreserved versus freshly isolated lymphocytes in human biomonitoring: endogeneous and induced DNA damage, antioxidant status and repair capability. Mutagenesis 17: 221-214
50. Hininger I, Chollat-Namy A, Sauvaigo S, Osman M, Faure H, Cadet J, Favier A, Roussel AM. 2004. Assessment of DNA damage by comet assay on frozen total blood: method and evaluation in smokers and non-smokers. Mutat Res 558: 75-80
51. Maria D, Andrew RC. 2008. The comet assay in human bio-monitoring: gene-environment interactions. Mutagenesis 23: 191-205
52. Liu RH. 2004. Potential synergy of pytochemicals in cancer prevention: mechanism of action. J Nutr 134: 3479S-3485S
53. Wolfe KL, Liu RH. 2008. Structure-activity relationships of flavonoids in the cellular antioxidant activity assay. J Agric Food Chem 56: 8404-8411
54. Halliwell B, Whiteman M. 2004. Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? British J Pharmacol 142: 231-255
55. Wolfe KL, Liu RH. 2007. Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements. J Agric Food Chem 55: 8896-8907
56. Musonda CA, Helsby N, Chipman JK. 1997. Effects of quer-cetin on drug metabolizing enzymes and oxidation of 20,7 dichlorofluorescin in HepG2 cells. Hum Exp Toxicol 16: 700-708
57. Montoliu C, Sancho-Tello M, Azorin I, Burgal M, Vallés, S, Renau-Piqueras J, Guerri C. 1995. Ethanol increases cytochrome P4502E1 and induces oxidative stress in astrocytes. J Neurochem 65: 2561-2570.
58. Frenkel K, Gleichauf C. 1991. Hydrogen peroxide formation by cells treated with a tumor promoter. Free Radic Res Commun 12-13: 783-794
59. Huang X, Frenkel K, Klein CB, Costa M. 1993. Nickel induces increased oxidants in intact cultured mammalian cells as detected by dichloro-fluorescin fluorescence. Toxicol Appl Pharmacol 120: 29-36
60. Lautraite S, Bigot-Lasserre D, Bars R, Carmichael N. 2003 Optimization of cell-based assays for medium throughput screening of oxidative stress. Toxicol in Vitro 17: 207-220
61. Wolfe KL, Kang X, He X, Dong M, Zhang Q, Liu RH. 2008. Cellular antioxidant activity of common fruits. J Agric Food Chem 56: 8418-8426
62. Afzal M, Matsugo S, Sasai M, Xu B, Aoyama K, Takwuchi T. 2003. Method to overcome photoreaction, a serious drawback to the use of dichlorofluorescin in evaluation of reactive oxygen species. Biochem Biophys Res Commun 304: 619-624
63. Marchesi E, Rota C, Fann YC, Chignell CF, Mason RP. 1999. Photoreduction of the fluorescent dye 2'-7'-dichloro-fluorescein: a spin trapping and direct electron spin resonance study with implication for oxidative stress measurements. Free Radic Biol Med 26: 148-161
64. Lemanska K, Szymusiak H, Tyrakowska B, Zielinski R, Soffers AEMF, Rietjens IMCM. 2001. The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones. Free Radic Biol Med 31: 1287-1312
65. Yoo KM, Kim DO, Lee CY. 2007. Evaluation of different methods of antioxidant measurement. Food Sci Biotechnol 16: 177-182
66. Hong W, James AJ. 1999. Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radic Biol Med 27: 612-616
67. Liu RH, Finley J. 2005. Potential cell culture models for antioxidant research. J Agric Food Chem 53: 4311-4314
68. Holley AE, Cheeseman KH. 1993. Measuring free radical reactions in vivo. Br Med Bull 49: 494-505
69. Frankel EN, Meyer AS. 2000. The problems of using one dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80: 1925-1941
70. Rowena Grace OR, Djanna FC, Inacrist MG. 2009. Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties. Food Chem 113: 1133-1138
71. Kim JI, Jang HS, Kim JS, Sohn HY. 2009. Evaluation of antimicrobial, antithrombin, and antioxidant activity of Dioscorea batatas Decne. Kor J Microbiol Biotechnol 37: 133-139
72. Stoilova I, Krastanov A, Stoyanova A, Denev P, Gargova S. 2007. Antioxidant activity of a ginger extract (Zingiber officinale). Food Chem 102: 764-770
73. Zao X, Song KB, Kim MR. 2004. Antioxidant activity of salad vegetables grown in Korea. J Food Sci Nutr 9: 289-294
74. Kim JY, Lee CR, Cho KH, Lee JH, Lee KT. 2009. Antioxidative and Lp-PLA2 inhibitory activities in 29 fruits and vegetables. Korean J Food Preserv 16: 512-517
75. Nont T, Aphiwat T, Nuansri R. 2008. Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts. LWT-Food Sci Technol 41: 2029-2035
76. Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. 2006. Physicochemical analysis and antioxidative effects of wild grape (Vitis coignetiea) juice and its wine. Korean J Food Nutr 19: 311-317
77. Kim JY, Park SH, Lee KT. 2009. Sulforaphane content and antioxidative effect of cooked broccoli. J East Asian Soc Dietary Life 19: 564-569
78. Kim HJ, Ahn MS, Kim GH, Kang MH. 2006. Antioxidative and antimicrobial activities of Pleurotus eryngii extracts prepared from different aerial part. Korean J Food Sci Technol 38: 799-804
79. Kim KB, Yoo KH, Park HY, Jeong JM. 2006. Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J Korean Soc Appl Biol Chem 49: 328-333
80. Jeong CH, Chun JY, Bae SH, Choi SG. 2007. Chemical components and antioxidative activities of Korean kiwi. J Agric Life Sci 41: 27-35
81. Gorinstein S, Jastrzebski Z, Leontowicz H, Leontowicz M, Namiesnik J, Najman K, Park YS, Cho JY, Bae JH. 2009. Comparative control of the bioactivity of some frequently consumed vegetables subjected to different processing conditions. Food Control 20: 407-413. Makino). J Korean Soc Appl Biol Chem 51: 194-199
82. Shin YS, Lee JE, Yeon IK, Do HW, Cheung JD, Kang CK, Choi SY, Youn SJ, Cho JG, Kweon DJ. 2008. Antioxidative and antimicrobial activities of extracts with water and ethanol of oriental melon (Cucumis melo L. var makuwaMakino). J Korean Soc Appl Biol Chem 51: 194-199.
83. Nencini C, Cavallo F, Capasso A, Franchi GG, Giorgio G, Micheli L. 2007. Evaluation of antioxidative properties of Allium species growing wild Italy. Phytother Res 21: 874-878