Antioxidative properties (TPC, DPPH, FRAP, Metal Chelating Ability, Reducing Power and TAC) within some Cleome species

Annali di Botanica

Volumn 2, Issue , 2012, Pages 49-56

  Aparadh, V T ^a   Naik, V V ^a   Karadge, B A ^a  

^a SHIVAJI UNIVERSITY   (India)

Author keywords

Antioxidant property; Chelating activity; Cleome; Reducing power

Indexed keywords

CLEOME; CLEOME CHELIDONII; CLEOME SPECIOSA; CLEOME VISCOSA;

EID: 84901775038     PISSN: 03650812     EISSN: 22393129     Source Type: Journal    
DOI: 10.4462/annbotrm-9958     Document Type: Article

References (42)

1. Aboul-Enein A.M., El Baz F.K., El-Baroty G.S., Youssef A.M., Abd El-Baky H.H., 2003. Antioxidant activity of algal extracts on lipid peroxidation. Journal of Medical Sciences 3, 87-98.
2. Adzet T., 2002. Phenolic compounds with biological and pharmacological activity. In: Herbs Species and Medicinal Plants (vol. I) (Eds.) Craker, L. E. and Simon, J.E. (Publ.) CBS Press London. pp. 167-183.
3. Andlauer W., Héritier J., 2011. Rapid electrochemical screening of antioxidant capacity (RESAC) of selected tea samples. Food Chemistry 125, 1517-1520.
4. Benzie I.F.F., Strain J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Annals of Biochemistry 239, 70-76.
5. Bondet V., Brand-Williams W., Berset C., 1997. Kinetics and mechanisms of antioxidant activity using the DPPH• free radical method. Lebensmittel-Wissenschaft und - Technologic / Food Science and Technology 30, 609-615.
6. Braca A., Sortino C., Politi M., Morelli I., Mendez J., 2002. Antioxidant activity of flavonoids from Licania licaniaeflora. Journal of Ethnopharmacology 79, 379-381.
7. Bursal E., Köksal E., 2011. Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Research International 44, 2217-2221.
8. Bush A.I., 2003. The metallobiology of Alzheimer's disease. Trends in Neurosciences 26, 207-214.
9. Chan E.W.C., Lim Y.Y., Omar M., 2007. Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular Malaysia. Food Chemistry 104, 1586-1593.
10. Chan E.W.C., Lim Y.Y., Wong S.K., Lim K.K., Tan S.P, Lianto F.S., Yong M.Y., 2009. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry 113, 166-172.
11. Decker E.A., Welch B., 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry 38, 674-677.
12. Deore S.L., Khadabadi S.S., Kamdi K.S., Ingle V.P., Kawalkar N.G., 2009. In vitro anthelmintic activity of Cassia tora. International Journal of ChemTech Research 1, 177-179.
13. Ebrahimzadeh M.A., Bahramian F., 2009. Antioxidant activity of Crataegus pentagina subsp. elbursis fruits extracts used in traditional medicine in Iran. Pakistan Journal of Biological Sciences 12(5), 413-419.
14. Folin O., Denis W., 1915. A colorimetric estimation of phenols and phenol derivatives in urine. The Journal of Biological Chemistry 22, 305-308.
15. Gokce A. F., Kaya C., Serc S., Ozgen M., 2010. Effect of scale color on the antioxidant capacity of onions. Scientia Horticulturae 123, 431-435.
16. Gordon M.H., 1990. The mechanism of the antioxidant action in vitro. In:B.J.F. Hudson (Ed.), Food Antioxidants, pp. 1-18. Elsevier, London/ New York.
17. Hajimahmoodi M., Sadeghi N., Jannat B., Oveisi M.R., Madani S., Kiayi M., Akrami M.R., Ranjbar A.M., 2008. Antioxidant activity, reducing power and total phenolic content of Iranian olive cultivar. Journal of Biological Sciences 8, 779-783.
18. Halliwell B., Gutteridge J.M.C., 1999. Free Radicals in Biology and Medicine, 3rd ed., pp. 617-783. Oxford University Press, New York, USA.
19. Katalinic V., Milos M., Jukic M., 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry 94, 550-557.
20. Konczak I., Zabaras D., Dunstan M., Aguas P., 2010. Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices. Food Chemistry 122, 260-266.
21. Lin C.H., Chang C.Y., 2005. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chemistry 90, 9-15.
22. Liu L., Sun Y., Laura T., Liang X., Hong Ye H., Zeng X., 2009. Determination of polyphenolic content and antioxidant activity of kudingcha made from Ilex kudingcha C.J. Tseng. Food Chemistry 112, 35-41.
23. Lu H.C., Hsieh J-C., Lu C.L., Niddam D.M., Wu Y.T., Yeh T.C., Cheng C.M., Chang F.Y., Lee S.D., 2010. Neuronal correlates in the modulation of placebo analgesia in experimentally-induced esophageal pain: A 3T-fMRI study. Pain 148, 75-83.
24. Marwah R.G., Fatope M.O., Deadman M.L., Ochei J.E., Al-Saidi, S.H., 2007. Antimicrobial activity and the major components of the essential oil of Plectranthus cylindraceus. Journal of Applied Microbiology 103(4), 1220-1226.
25. Meot-Duros L., Magne C., 2009. Antioxidant activity and phenol content of Crithmum maritimum L. leaves. Plant Physiology and Biochemistry 47, 37-41.
26. Ou B., Huang D., Hampsch-Woodill M., Flanagan J.A., Deemer E.K., 2002. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and Ferric reducing antioxidant power (FRAP) assays: A comparative study. Journal of Agricultural and Food Chemistry 50, 3122-3128.
27. Oyaizu M., 1986. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44, 307-315.
28. Peng Q., Wei Z., Lau B.H., 2000. Pycnogenol inhibits tumor necrosis factor-alpha-induced nuclear factor kappa B activation and adhesion molecule expression in human vascular endothelial cells. Cellular and Molecular Life Sciences 57, 834-841.
29. Prieto P., Pineda M., Aguilar M., (1999). Spectrophotometric quantification of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application of vitamin E. Analytical Biochemistry 269, 337-341.
30. Rice-Evans C.A., Miller M.J., Paganga G., 1997. Antioxidant properties of phenolic compounds. Trends in Plant Science 2, 153-159.
31. Rubilar M., Pinelo M., Ihl M., Scheuermann E., Sineiro J. Nuñez M.J., 2006. Murta leaves (Ugni molinae Turcz) as a source of antioxidant polyphenols. Journal of Agricultural and Food Chemistry 54, 59-64.
32. Scherer R., Godoy H.T., 2009. Antioxidant activity index (AAI) by the 2, 2-diphenyl-1- picrylhydrazyl method. Food Chemistry 112, 654-658.
33. Shekhawat N.S., Jain H.C., Arya H.C., 1980. Accumulation of aromatic amino acids, the precursors of auxin and phenols in pearl millet infected with Sclerospora graminicola. Comparative Physiology & Ecology 5(1), 39-42.
34. Stangeland T., Remberg S.F., Lye K.A., 2009. Total antioxidant activity in 35 Ugandan fruits and vegetables. Food Chemistry 113, 85-91.
35. Surveswaran S., Cai Y.Z., Corke H., Sun M., 2007. Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chemistry 102, 938-953.
36. Thompson M., Williams C., 1976. Stability of flavonoids complexes of copper-II and flavonoid antioxidant activity. Analytica Chimica Acta 85, 375-381.
37. Varadarajan S., Yatin S., Aksenova M., Butterfield D.A., 2000. Review: Alzheimer's amyloid peptide-associated free radical oxidative stress and neurotoxicity. Journal of Structural Biology 130, 184-208.
38. Velioglu Y.S., Mazza, G., Gao L., Oomah B.D., 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural Food & Chemistry 46, 4113-4117.
39. Wojdylo A., Oszmianski J., Czemerys, R., 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry 105, 940-949.
40. Wootton-Beard P.C., Ryan L., 2011. Improving Public Health: The Role of Antioxidant-Rich Fruit and Vegetable Beverages. Food Research International 44(10), 3135-3148.
41. Yen G.C., Chen H.Y., 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry 43, 27-32.
42. Yildirim A., Mavi A., Oktay M., Kara A.A., Algur Ö.F., Bilaloʇlu V., (2000). Comparison of antioxidant and antimicrobial activities of tilia (Tilia argentea Desf Ex DC), sage (Salvia triloba L.) and black tea (Camellia sinensis) extracts. Journal of Agricultural and Food Chemistry 48, 5030-5034.