Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts

Food Chemistry

Volumn 172, Issue , 2015, Pages 814-822

  Tan, Joash Ban Lee ^a   Lim, Yau Yan ^a  

^a MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Bacterial susceptibility testing; Free radical scavenging; Total phenolic content

Indexed keywords

ANTI-BACTERIAL ACTIVITY; CRITICAL ANALYSIS; FREE RADICAL SCAVENGING; IN-VITRO; TOTAL PHENOLIC CONTENT;

ASCORBIC ACID; GLUTATHIONE; HYDROGEN PEROXIDE; HYDROXYL RADICAL; PEROXY RADICAL; PEROXYNITRITE; PHENOL DERIVATIVE; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE; SINGLET OXYGEN; SUPEROXIDE; ANTIINFECTIVE AGENT; ANTIOXIDANT; SCAVENGER;

AGAR DILUTION; ANALYTIC METHOD; ANTIBACTERIAL ACTIVITY; ANTIBIOTIC RESISTANCE; ANTIOXIDANT ACTIVITY; ANTIOXIDANT ASSAY; ARTICLE; BROTH DILUTION; DISK DIFFUSION; DPPH RADICAL SCAVENGING ASSAY; EC50; FREE RADICAL SCAVENGING ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROGEN ATOM TRANSFER BASED ASSAY; IC50; IN VITRO STUDY; METHODOLOGY; MINIMUM BACTERICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; ORAC ASSAY; SINGLE ELECTRON TRANSFER BASED ASSAY; STANDARDIZATION; TOTAL PHENOLIC CONTENT ASSAY; HUMAN;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; FREE RADICAL SCAVENGERS; HUMANS; IN VITRO TECHNIQUES; PHENOLS; PLANT EXTRACTS;

EID: 84908541718     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.141     Document Type: Article

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