Total antioxidant capacity of grape and pomegranate juices in vitro is dependent upon assay dilution factor
نویسندگان
چکیده
منابع مشابه
Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion
BACKGROUND Co-products obtained from pomegranate juice processing contain high levels of polyphenols with potential high added values. From value-addition viewpoint, the aim of this study was to evaluate the stability of polyphenolic concentrations in pomegranate fruit co-products in different solvent extracts and assess the effect on the total antioxidant capacity using the FRAP, DPPH˙ and ABT...
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The aim of this paper was to assess the total antioxidant capacity of some commercial fruit juices (namely citrus), spectrophotometrically and by the biamperometric method, using the redox couple DPPH. (2,2-diphenyl-1-picrylhydrazyl)/DPPH (2,2-diphenyl-1-picrylhydrazine). Trolox was chosen as a standard antioxidant. In the case of the spectrophometric method, the absorbance decrease of the DPPH...
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From value-addition viewpoint, the aim of this study was to evaluate the stability of antioxidant capacity of pomegranate fruit co-products in different solvent extracts using the FRAP, DPPH ̇ and ABTS ̇+ assays during in vitro digestion. Antioxidant capacity in the investigated assays were in the order of peel > marc > juice throughout the in vitro digestion irrespective of the extraction solven...
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Introduction: Medicinal plants are important sources of antioxidants. Natural antioxidants increase the antioxidant capacity of the plasma and reduce the risk of certain diseases such as cancer, heart diseases and stroke. Synthetic antioxidants commonly used in processed foods have side effects and are toxic. Therefore, there is a need for more effective, less toxic and cost effective ant...
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ژورنال
عنوان ژورنال: The FASEB Journal
سال: 2010
ISSN: 0892-6638,1530-6860
DOI: 10.1096/fasebj.24.1_supplement.921.2