Journal ArticleDOI
Organic acids influence on DPPH scavenging by ascorbic acid
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TLDR
In this article, the effect of ascorbic acid on DPPH reduction in terms of its dissolution in water or ethanol and in addition of acetic, malic and citric acid was investigated.About:
This article is published in Food Chemistry.The article was published on 2008-03-01. It has received 80 citations till now. The article focuses on the topics: Ascorbic acid & DPPH.read more
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Application of free radical diphenylpicrylhydrazyl (DPPH) to estimate the antioxidant capacity of food samples
Krystyna Pyrzynska,Anna Pękal +1 more
TL;DR: The 2,2-diphenylpicrylhydrazyl (DPPH) assay is widely used in plant biochemistry to evaluate the properties of plant constituents for scavenging free radicals as mentioned in this paper.
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On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)
TL;DR: In this article, the authors show that the type and amount of solvent used for the antioxidant dissolution, water content, and hydrogen or metal ion concentration in the measuring system significantly influence the differences in the amount of unreacted DPPH.
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Antioxidant and free radical-scavenging properties of three flavonoids isolated from the leaves of Rhamnus alaternus L. (Rhamnaceae) : A structure-activity relationship study
Rebai Ben Ammar,Wissem Bhouri,Mohamed Ben Sghaier,Jihed Boubaker,Ines Skandrani,Aicha Neffati,Ines Bouhlel,Soumaya Kilani,Anne-Marie Mariotte,Leila Chekir-Ghedira,Marie-Geneviève Dijoux-Franca,Kamel Ghedira +11 more
TL;DR: In this article, a fractionation of the methanolic and total oligomer flavonoid enriched extracts from Rhamnus alaternus leaves resulted in the isolation of three flavonoids: kaempferol 3-O-isorhamninoside (1), rhamnocitrin-3- O -isoramninosides (2 ) and rhamnetin-3 -O isorhamnsides (3 ), along with apigenin, kaemp-ferol and quercetin.
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Novel 3-alkanoyl/aroyl/heteroaroyl-2H-chromene-2-thiones: synthesis and evaluation of their antioxidant activities.
TL;DR: Five selected compounds were able to protect curcumin from the attack of sulfur free radical generated by radiolysis of glutathione (GSH), and exhibited profound antioxidant activities.
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Antioxidant activity of selected phenols and herbs used in diets for medical conditions
TL;DR: The antioxidant capacity of herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid as mentioned in this paper, and the content of total phenolic compounds was measured and a strong correlation between these two variables was found.
References
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Use of a Free Radical Method to Evaluate Antioxidant Activity
TL;DR: The antiradical properties of various antioxidants were determined using the free radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH*) in its radical form as discussed by the authors.
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A procedure to measure the antiradical efficiency of polyphenols
TL;DR: In this article, the kinetic behavior of polyphenols common in fruits as free radical scavengers was studied using 2,2-diphenyl-1-picrylhydrazyl (DPPH).
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Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems:
TL;DR: In this paper, the authors described the methods used for free radical scavenging in both substrates as well as in specific cases of their application, such as superoxide radicals scavenging (O2·-), hydrogen peroxide scavenging(H2O2), hypochlorous acid scavenging, HOCl, and hydroxyl radical scavenges (HO), among them, among them are the methods that use azo-compounds to generate peroxyl radicals.
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Assessment of Antioxidant Activity by Using Different In Vitro Methods
TL;DR: Gallic acid was the strongest antioxidant in all tests with exception of the DMPD assay, and black currant juice showed highest antioxidant activity in all Tests compared to tea, apple juice and tomato juice.
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Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea
TL;DR: In this article, the antioxidant activity of aqueous extracts of rooibos tea (unfermented, semi-fermented and fermented) was compared with that of green, oolong and black teas.