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Journal ArticleDOI

HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl

TLDR
An HPLC method using 1,1-diphenyl-2-picrylhydrazyl (DPPH) determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine, and the results well agree with those of previous reports.
Abstract
An HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) is reported. The activity was evaluated by measuring the decrease of DPPH detected at 517 nm. By using this novel method, we determined the free radical-scavenging activity of several antioxidants: ascorbic acid, α-tocopherol, Trolox, and cysteine. The results gave good correlation between the radical-scavenging activity determined by HPLC and by conventional colorimetry. This methodology was applied to determine the free radical-scavenging activity of 8 beverages. The activity of coffee was the highest, followed by red wine, green tea, oolong tea, black tea, rose wine, white wine, and orange juice. The results well agree with those of previous reports. This method is expected to be useful for a simple and rapid determination of free radical-scavenging activity in colored foods, because coloring substances in foods do not interfere with the measurement.

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In-vitro antioxidant activity of the roots of melothria heterophylla (lour.) cogn.

TL;DR: In this article, the preliminary phytochemical analysis and antioxidant potential in different in-vitro models of different extracts (ethyl acetate, ethanol and aqueous) of Melothria heterophylla Lour Cogn root were investigated.
Journal Article

Synthesis and biological evaluation of novel 1,5-benzothiazepin-4(5H)-ones as potent antiangiogenic and antioxidant agents

TL;DR: Novel 1,5-benzothiazepin-4-(5H)-one derivatives (8a-8g) showed excellent free-radical scavenging activities in the metal ion-chelating assay, and compounds 8f and 8g showed nitric oxide radical scavenging properties at a concentration of 20-100 μg/mL, and are thus more potent than BHT.
Journal ArticleDOI

Chemical Composition and Antioxidant Activity of Essential Oil and Hydrosol Extract Obtained by Hydrodistillation (HY) and Liquid–Liquid Extraction (LLE) of Psoralea bituminosa

TL;DR: In this paper, the chemical composition of essential oil and hydrosol extract obtained by hydrodistillation and liquid-liquid extraction of Psoralea bituminosa was investigated using gas chromatography/retraction.
References
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Journal ArticleDOI

Antioxidant Determinations by the Use of a Stable Free Radical

TL;DR: In this paper, the chemical nature of the antioxidant is known and a test specific for the compound or group of interest; for example, the nitroprusside test for sulphydryl groups.
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Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.

TL;DR: Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men and showed an inverse relation with incidence of myocardial infarction.
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Wine, alcohol, platelets, and the French paradox for coronary heart disease

TL;DR: Data from Caerphilly, Wales, show that platelet aggregation, which is related to CHD, is inhibited significantly by alcohol at levels of intake associated with reduced risk of CHD.
Journal ArticleDOI

The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen

TL;DR: The reduction of nitro blue tetrazolium (NitroBT) with NADH mediated by phenazine methosulfate (PMS) under aerobic conditions was inhibited upon addition ofsuperoxide dismutase, indicating the involvement of superoxide aninon radical in the reduction of NitroBT.
Journal ArticleDOI

Antioxidant activity of various tea extracts in relation to their antimutagenicity

TL;DR: The relationship between antioxidant activity and antimutagenicity of various tea extracts (green tea, pouchong tea, oolong tea and black tea) was investigated in this article, which showed that all tea extracts exhibited markedly antioxidant activity.
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