Determination of pH-dependent antioxidant activity of palm (Borassus flabellifer) polyphenol compounds by photoluminol and DPPH methods: a comparison of redox reaction sensitivity

3 Biotech

Volumn 5, Issue 5, 2015, Pages 633-640

  Ghosh, Satyabrata ^a   Chakraborty, Runu ^b   Raychaudhuri, Utpal ^b  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b JADAVPUR UNIVERSITY   (India)

Author keywords

Antioxidant activity; Antioxidant analyzer; DPPH; Fermentation; Palm juice

Indexed keywords

FLAVONOID; PHENOL; VINEGAR;

ACETOBACTER; ANTIOXIDANT ACTIVITY; ARTICLE; BORASSUS FLABELLIFER; CHEMICAL PROCEDURES; DPPH RADICAL SCAVENGING ASSAY; FERMENTATION; NONHUMAN; OXIDATION REDUCTION REACTION; PH; PHOTOLUMINOL METHOD; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; TEMPERATURE; WINE;

EID: 85008656720     PISSN: 2190572X     EISSN: 21905738     Source Type: Journal    
DOI: 10.1007/s13205-014-0260-7     Document Type: Article

References (35)

1. Abe N, Murata T, Hirota A (1998) Novel DPPH radical scavengers, bisorbicillinol and demethyl-trichodimerol from fungus. Biosci Biotechnol Biochem 62:661–666
2. Ames BN (1983) Dietary carcinogens and anticarcinogens. Science 221:1256–1264
3. Amorati R, Pedulli GF, Cabrini L, Zambonin L, Landi L (2006) Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids. J Agric Food Chem 54:2932–2937
4. Borkowski T, Szumusiak H, Gliszczyńska-Świgło A, Rietjens IMCM, Tyrakowska B (2005) Radical scavenging capacity of wine anthocyanins is strongly pH-dependent. J Agric Food Chem 53:5526–5534
5. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT 28:25–30
6. Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR (2004) Ferulic acid release and 4- vinylguaiacal formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. J Agric Food Chem 52:602–608
7. Di Stefano R, Guidoni S (1989) The analysis of total phenols in must and wines. Vignevivni 1:47–52
8. Dragsted LO (2003) Antioxidant actions of polyphenols in humans. Int J Vitam Nutr Res 73:112–119
9. Eberthardt MV, Lee CY, Liu RH (2000) Antioxidant activity of fresh apples. Nature 405:903–904
10. Esaki H, Onozaki H, Kawakishi S, Osawa T (1997) Antioxidant activity and isolation from Soybeans fermented with aspergillus spp. J Agric Food Chem 45:2020–2024
11. Everette J, Bryant QM, Green AM, Abbey YA, Wangila GW, Walker RB (2010) Thorough study of reactivity of various compound classes toward the Folin–Ciocalteu reagent. J Agric Food Chem 58:8139–8144
12. Gazi MR, Hoshikuma A, Kanda K, Murata A, Kato F (2001) Detection of free radical scavenging activity in yeast culture. Bull Fac Agric Saga Univ 86:67–74
13. Ghosh S, Chakraborty R, Raychaudhuri U (2012a) Optimizing Process Conditions for Palm (Borassus flabelliffer) Wine Fermentation using Response Surface Methodology. Int Food Res J 19:1633–1639
14. Ghosh S, Chakraborty R, Chatterjee G, Raychaudhuri U (2012b) Study on fermentation conditions of palm juice vinegar by response surface methodology and development of a kinetic model. Braz J Chem Eng 29:461–472
15. Grzymisławski M (2000) Physique of systems related to food bioavailability. In: Gawęcki J, Hryniewiecki L (eds) Human nutrition. Principals of nutritional science (in Polish). PWN, Warszawa, Poland, pp 56–72
16. Hernandez LF, Espinosa JC, Fernandez-Gonzalez M, Briones A (2003) β-Glucosidase activity in Saccharomyces cerevisiae wine strain. Int J Food Microbiol 80:171–176
17. Hertog MGL, Fesrens EJM, Hollman PCH, Katan MB, Kromhout D (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly study. Lancet 342:1007–1011
18. Huang SW, Frankel EN, Schwarz K, German JB (1996) Effect of pH on antioxidant activity of α-tocopherol and trolox in oil-in water emulsions. J Agric Food Chem 44:2496–2502
19. Ishikawa Y (1992) Development of new type of antioxidants from microbial origin. Jpn Oil Chem Soc 41:762–767
20. Jovanovic SV, Steenken S, Tosic M, Marjanovic B, Simic MG (1994) Flavonoids as antioxidants. JACS 116:4846–4851
21. Lemańska K, Szymusiak H, Tyrakowska B, Zieliński R, Soffers AEMF, Rietjens IMCM (2001) The influence of pH on the antioxidant properties and the mechanism of antioxidant action of hydroxyflavones. Free Radic Biol Med 31:869–881
22. Lin CH, Wei YT, Chou CC (2006) Enhenced antioxidative activity of Soyaben Koji prepared with various filamentous fungi. Food Microbiol 23:628–633
23. Lin M, Yen C (1999) Antioxidative ability of lactic acid bacteria. J Agric Food Chem 47:3661–3664
24. Lina QL, Akessonb B, Bergenstahlc B (2008) Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity. Food Hydrocoll 22:700–705
25. Midori K, Tamiyoshi S, Kinuyo N, Masaaki T (2001) Effects of pH and Metal Ions on Antioxidative Activities of Catechins. Biosci Biotechnol Biochem 65:126–132
26. Muzolf M, Szymusiak H, Ska-Swiglo AG, Rietjens IMCM, Tyrakowska BE (2008) pH-Dependent radical scavenging capacity of green tea catechins. J Agric Food Chem 56:816–823
27. Namiki M (1990) Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr 29:273–300
28. Osawa T, Namiki M, Kawakishi S (1990) Role of dietary antioxidants in protection against oxidative damage. Basic Life Sci 52:139–153
29. Singleton VL, Orthofer R, Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by mean of Folin–Ciocalteu reagent. Methods Enzymol 299:152–178
30. Swiglo AGN, Muzolf M (2007) pH-Dependent radical scavenging activity of folates. J Agric Food Chem 55:8237–8242
31. Van Acker SABE, De Groot MJ, Van den Berg DJ, Tromp MNJL, Kelder DOD, Van der Vijgh WJF, Bast A (1996) A quantum chemical explanation of the antioxidant activity of flavonoids. Chem Res Toxicol 9:1305–1312
32. Willcox JK, Ash JL, Catignani GL (2004) Antioxidants and prevention of chronic disease. Crit Rev Food Sci Nutr 44:275–295
33. Yang CS, Landau JM, Huang MT, Newmark HL (2001) Inhibition of carcinogenesis by dietary polyphenolic compounds. Ann Rev Nutr 21:381–406
34. Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555–559
35. Zhai H, Choi MJ, Arens-Corell M, Neudecker BA, Maibach HI (2003) A rapid, accurate, and facile method to quantify the antioxidative capacity of topical formulations. Skin Res Technol 9(3):254–256