Abstract
Natural sources with high antioxidant capacity represent an interesting potential to prevent or minimize the oxidative stress that causes many chronic diseases. The antioxidant capacity of red fruits (strawberry and cherry) was evaluated by miniaturized spectrophotometric methods 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitroblue tetrazolium (NBT). ABTS and DPPH colorimetric methods are based on the ability of antioxidants to scavenge synthetic free radicals produced in vitro, which have a different chemical structure from the natural reactive oxygen species generated in the human body. In this respect, the NBT method stands up because it is based on O2•– scavenging which is generated in vitro by enzymatic reaction systems. The spectrophotometric assays adapted on microtiter plates allowed a rapid, inexpensive and simultaneous analysis. Larger amounts of lipophilic and hydrophilic antioxidants were obtained from strawberry fruit, which showed the lowest 50% signal inhibition concentration (IC50) values. The fruit analyzed showed promising sources of bioactive compounds with high antioxidant properties.
Highlights
In the last years, there is a continuous demand for natural sources of antioxidants in order to prevent the oxidative process that has been identified as the cause of the decreasing of nutritional quality in the foodstuff, the rancidity in cosmetic products and oils, but above all, the development and progression of several human pathologies like cancer, Parkinson’s and Alzheimer’s.1,2Antioxidants are any substances that, when present even at low concentrations, delay or inhibit significantly oxidation processes in living beings
Considering the current upsurge of interest in the measurement of efficacy and use of natural antioxidants for applications in food technology, cosmetic industry, therapeutic, nutraceutical and medical usages, the aim of this work was to determine the antioxidant capacity by ABTS, DPPH and nitroblue tetrazolium (NBT) miniaturized spectrophotometric methods in the red fruits and to compare the previously discussed spectrophotometry methods adapted to microplate reader
The ABTS method can be used in various solvents allowing the extraction of lipophilic
Summary
Antioxidants are any substances that, when present even at low concentrations, delay or inhibit significantly oxidation processes in living beings. This occurs due to Antioxidants can be classified into two major groups: enzymatic and non-enzymatic substances. Some of these compounds, that include enzymes, low‐molecular‐weight molecules, and enzyme cofactors, are produced endogenously.[5] Many non-enzymatic antioxidants are obtained from dietary sources, such as vegetables, fruits, whole grains, wine and herbal infusions, considered sources of vitamins (A, E and C), phenolic compounds (gallic and caffeic acids, quercetin, and rutin), and minerals (Se and Zn).[6,7].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
