Evaluation of the methods for determination of the free radical scavenging activity by DPPH

Bulgarian Journal of Agricultural Science

Volumn 17, Issue 1, 2011, Pages 11-24

  Marinova, G ^a   Batchvarov, V ^a  

^a Agricultural Academy   (Bulgaria)

Author keywords

Beer; Ethanol; Malt; Methanol; Method DPPH; Modification of method

Indexed keywords

HUMULUS;

EID: 84856743191     PISSN: 13100351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (59)

1. Amit, J., S. Paras and S. Kaushik, 2010. Evaluation of phenolic & flavonoid profile and screening of antioxidant activity of plant Croton sparsiflorus by bio-autographic method. Journal of Pharmacy Research, 3 (5): 1146-1148.
2. Asghar, Z. Z. Masood, 2008. Evaluation of antioxidant properties of silymarin and its potential to inhibit peroxyl radicals in vitro. Pak. J. Pharm. Sci. (3): 249-254.
3. Belisario-Sánchez, Y. Y., A. Teboada-Rodríges, F. Marín-Iniesta and A. López-Gómez, 2009. Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-pycrylhydrazyl method. Journal of Agricultural and Food Chemistry, 57 (15); 6770-6778.
4. Benkeblia, N., 2005. Free radical scavenging capacity and antioxidant properties of some selected onions (Aliium cepa L.) and garlic (Aliium sativum L.) extracts. Brazilian Archives of Biology and Technology, 48 (5): 1-8.
5. Blois, M.S., 1958. Antioxidant determinations by the use of a stable free radical. Nature, 26: 1199-1200.
6. Brand-Williams, W., M. Cuvelier and C. Berset, 1995. Use of free radical method to evaluate antioxidant activity, LWT-Food Science and Technology, 28 (1): 25-30.
7. Butkhup, L., and S. Samappito, 2008. Analysis of anthocyanin, flavonoids, and phenolic acids in tropical bignay berries. International Journal of Fruit Science, 8 (1/2): 15-34.
8. Chen, L. C., C. W. Chang and W. S. Ching, 2009. The antimutagenic and antioxidative activity for functional formula beverage. Taiwanese Journal of Agricultural Chemistry and Food Science, 47 (6): 277-284.
9. De, L. W., M. D. Pickard and T. Beta, 2007. Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain. Journal of Agricultural and Food Chemistry, 55 (22): 8958:8966.
10. Dragović-Uzelac V., B. Levaj., Bursać, D., Peddisić, S., Radojčić, I. and A. Biško, 2007. Total Phenolics and Antioxidant Capacity Assays of selected fruits. Agriculturae Conspectus Scientificus, 72 (4): 279-284.
11. Dvořáková, M., L. Guido, P. Dostálek, Z, Skulilová, M. Moreira and A. Barros, 2008., Antioxidant properties of free, soluble ester and insoluble-bound phenolic compounds in different barley varieties and corresponding malts. Journal of the Institute of Brewing, 114 (1): 27-33.
12. EBC Analysis Committee. 1998. European Brewery Convention Analytica-EBC, Gründwerk, Carl Getränke-Vachverlag, Nürnberg.
13. Freitas, G. L., E. M. Kuskoski, L. Gonzaga and R. Fett, 2006. Antioxidant evaluation of different types of beers by ABTS and DPPH methods. Alimentos e Nutrição, 17 (3): 303-307.
14. Fukushima, Y., T. Ohie, Y. Yonekawa, K. Yonemoto, H. Aizawa, Y. Mori, M. Watanabe, M. Takeuchi, M. Hasegawa, C. Taguchi and K. Kondo, 2009. Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population. Journal of Agricultural and Food Chemistry, 57 (4): 1253-1259.
15. Gülçin, I., E. Kireçci, E. Akkemik, F. Topal and O. Hisar. 2010, Antioxidant and antimicrobial activities of an aquatic plant: duckweed (Lemna minor L.). Turkish Journal of Biology, 34 (2): 175:188.
16. Gupta, M., U. Mazumder and P. Gomathi, 2007. Antioxidant and antimicrobial properties of Galega purpurea root. Asian Journal of Plant Sciences, 6 (3): 533-537.
17. Hua, L., W. X. Yu, L. Yong, L. P. Hong and W. Hua, 2009. Polyphenolic compounds and antioxidant properties of selected China wines. Food Chemistry, 112 (2): 454-460.
18. Ismail, A. and T. Hong, 2002. Antioxidant activity of selected commercial seaweeds. Malaysian Journal of Nutrition, 8 (2): 167-177.
19. Ivanov, G., 2007. In situ antioxidant activity of monocultures lactic acid bacteria. Scientific conference with international participation Food science, engineering and technologies 2007, University of Food Technologies, Scientific works, LIV, issue 1, pp. 37-4 (Bg).
20. Jing, L., D. J. Jun, L. Qi, C. Jian and G. G. Xian, 2008a. Journal of the American Society of Brewing Chemists, 66 (3): 167-173.
21. Jing, L., D. J. Jun, L. Qi, C. Jian and G. G. Xian, 2008b. Multivariate modelling of aging in bottled lager beer by principal component analysis and multiple regression methods. Journal of Agricultural and Food Chemistry, 56 (16): 7106-7112.
22. Kamkar, A., A. J. Javan, F. Asadi and M. Kamalinejad, 2010. The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology, 48: 1796-1800.
23. Kim., J. K., J. H. Noh, S. Lee, J. S. Choi, H. Suh, H. Y. Chung, Y.O. Song and C. Lee, 2002. The First Total Synthesis of 2,3,6-Tribromo-4,5-dihydroxybenzyl Methyl Ether (TDB) and Its Antioxidant Activity. Bull. Korean Chem. Soc., 23 (5): 661-662.
24. Kitao, S., K. Fujii, M. Teramoto, K. Harada, M. Ando and Y. Tamura, 2005., Rapid and sensitive method for evaluation of radical-scavenging activity using peroxyl radicals derived from 2,2'-azobis(2-amidinopropane) dihydrochloride combined with luminol chemiluminescence. Food Sci. Technol. Res., 11 (3): 318-323.
25. th EBC Congress, Prague, Czeck Republic, pp. 1-12.
26. Kumazawa, S. and T. Nakayama, 2001. Polyphenols in propolis and their antioxidant activity. Honeybee Science, 22 (1): 1-8.
27. Kwon, S. W., S. S. Hong, J. I. Kim and I. Ahn, 2003. Antioxidant properties of heat treated Hibiscus syriacus. Biology Bulletin 30 (1), 15-16.
28. Lachman, J., K. Hamouz, M. Lj{cyrillic}ulc, M. Orsák and P. Dvořák, 2008. Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic. Plant Soil Environment, 54, No 1, 1-6.
29. Lachman, J., M. Šulc and O. Pavlíková, 2006. Polyphenol content and antiradical activity in different apple varieties. Hort. Science (Prague), 33 (3): 95-102.
30. Liebenberg, L., 2004. Evaluation of biologically active compounds in Coleonema album. Ph.D. Thesis, University of Johannesburg, South Africa.
31. Marxen, K., K. H. Vanselow, S. Lippemeier, R. Hintze, A. Ruser and U.-P. Hansen, 2007. Determination of DPPH radical oxidation caused by methanolic extracts of some Microalgal Species by linear regression analysis of spectrophotometric measurements. Sensors, 7: 2080-2095.
32. Mihalev, K., N. Yoncheva, D. Ludneva and P. Mollov. 2007. In vitro antioxidant activity of red pepper purees. Scientific conference with international participation Food science, engineering and technologies 2007, University of Food Technologies, Scientific works, LIV, issue 1, pp. 189-193 (Bg).
33. Miller, H., F. Rigelhof, L. Marquart, A. Prakash and M. Kanter, 2000. Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables. Journal of the American College of Nutrition, 19 (3): 312S-319S.
34. Molyneux, Ph., 2004. The use of stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science Technology, 26 (2): 211-219.
35. Morais, S. M., E. S. B. Cavalcanti, S. M. O. Costa and L. A. Aguiar, 2009. Antioxidant action of teas and seasonings more consumed in Brazil. Revista Brasiliera de Farmacognosia, 19 (1A&1B): 315-320.
36. Okawa, M., J. Kinjo, T. Nohara and M. Ono, 2001. DPPH (1,1-Diphenyl-2-Pierylhydrazyl) Radical Scavenging activity of Vlavonoids Obtained from Some Medical Plants. Biological and Pharmaceutical Bulletin, 24, (10): 1202 (Abstr.).
37. Othman, A., A. Ismail, N. A. Ghani and I. Adenan, 2007. Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry, 100: 1523-1530.
38. Paulová, H., H. Bochořáková and E. Táborská, 2004. Metody stanovení antioxidační activity přírodních látek in vitro. Chem. Listy, 98: 174-179 (Cz).
39. Pavlov, A., P. Kovatcheva, V. Georgiev and I. Koleva, 2002. Biosynthesis and Radical Scavenging Activity of Betalains during the Cultivation of Red Beet (Beta vulgaris) Hairy Root Cultures. Zeitschrift für Naturforschung, 57: 640-644.
40. Pérez-Jiménez, J., And F. Saura-Calixto, 2008. Antioxidant capacity of dietary polyphenols determined by ABTS assay: a kinetic expression of the results. International Journal of Food Science and Technology, 43: 185-191.
41. Pérez-Jiménez, J., S. Arranz., M. Tabernero, M. E. Diaz-Rubio, J. Serrano., I. Goñi and F. Saura-Calixto, 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Research International, 41 (3): 274-285.
42. Potter, R. M., M. P. Dougherty, W. A. Halteman and M. E. Camire, 2007. Characteristics of wild bluberry-soy beverages. LWT-Food Science and Technology, 40 (5): 807-814.
43. Prakash, A., 2001. Antioxidant Activity. Medallion Laboratories Analytical Progress, 19 (2).
44. Qian, H., V. Nihorimbere, 2004. Antioxidant power of phytochemicals from Psidium guajava leaf, Journal of Zhejiang University Science, 5 (6): 676-683.
45. Roy, M. K., M. Koide, T. P. Rao, T. Okubo, Y. Ogasawara and L. L. Juneja, 2010. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content. International Journal of Food Science and Nutrition, 61 (2): 109-124.
46. Sanchez-Moreno, C., J. A. Larrauri and F. Saura-Calixto, 1999. Free radical scavenging capacity of selected red, rosé and white wines. Journal of the Science of Food and Agriculture, 79 (10): 1301-1304.
47. Schlesier, K., M. Harwat, V. Böhm and R. Bitsch, Assessment of antioxidant activity by using different in vitro methods. Free Radical Research, 2002. 36 (2): 177-187.
48. Shikanga, E. A., S. Combrinck and T. Regnier. 2010, South African Lippia herbal infusions: Total phenolic content, antioxidant and antibacterial activities. South African Journal of Botany, 76: 567-571.
49. Silva, J. P. M. S. C., 2004. Efeito de novos compostos azotados com potencial farmacològico na protecção do stresse oxidativo. Ph.D. Thesis, University of Minho, Portugal.
50. Singh, R., N. Singh, B. S. Saini and H. Rao, 2008. In vitro antioxidant activity of pet ether extract of black pepper. Indian Journal of Pharmacology, 40 (4): 147-151.
51. Sroka, Z. and W. Cisowski, 2005. The anti-ROS Activity of Various Plant Extracts, Adv. Clin. Exp. Med., 14 (3): 423-433.
52. Stoilova, I., S. Gargova, A. Stoyanova and L. Ho, 2005. Antimicrobial and antioxidant activity of the polyphenol mangiferin. Herba polonica (51) (1/2): 37-43.
53. Tabart, J., C. Kevers, J. Pincenmail, J. O. Defraigne and J. Dommes, 2009. Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chemistry, 113 (4): 1226-1233.
54. Tarozzi, A., A. Marchesi, G. Cantelli-Forti and P. Hrelia, 2004. Cold-Storage Affects Antioxidant Properties of Apples in Caco-2 Cells. The Journal of Nutrition, 1105-1109.
55. Ting, P. L., L. Lusk, J. Refling, S. Kay and D. Ryder, 2008. Journal of the American Society of Brewing Chemists, 66 (2): 116-126.
56. Uddin, S. N., M. E. Ali and M. N. Yesmin, 2010. Antioxidant and antibacterial activities of Senna tora Roxb. American Journal of Plant Physiology, 5 (2): 117-121.
57. Wang, K.-J. and L. Ning, 2007. Antioxidant Phenolic Compounds from Rhizomes of Curculigo crassifolia. Arch. Pharm. Res., 30 (1): 8-12.
58. Yang, W.-M., J.-K. Liu, L. Hu, Z.-J. Dong, W.-L. Wu and Z.-H. Chen, 2004. Antioxidant Properties of Natural p-Terphenyl Derivatives from the Mushroom Telephora ganbajun. Zeitschrift für Naturforschung, 59: 359-362.
59. Yi R., P. Hua and R. G. Xing, 2010. Antioxidant property of naked oat core collections. Acta Agronomica Sinica, 36 (6): 988-994.