Evaluation Of Total Antioxidant Activity Research Articles

Evaluation of Total Antioxidant Activity and Oxidative Stress in Seminal Plasma from Dogs Supplemented with Fish Oil and Vitamin E.

BackgroundWe evaluated the effect of fish oil (FO) and FO in addition to vitamin E (VE) supplementation on total antioxidant activity of dog seminal plasma, and further assessed oxidative stress. Additionally, we measured the effect of this supplementation on hematological parameters and serum biochemistry.Materials and MethodsIn this experimental study, six male dogs were assigned to one of the following three groups for a period of 60 days using a replicated 3×3 Latin square design: control (CG), FO (FOG) and FO in addition to VE (FOEG). On days 0 and 60 of the trial, semen and blood samples were obtained. 2,2V-azino-bis (3-ethylbenzo- thiazoline-6-sulfonate) (ABTS) and ferric reducing antioxidant power (FRAP) assays were used to determine total antioxidant activity. Oxidative stress was determined by measuring total sulfhydryl group (T-SH).ResultsDogs supplemented with FO alone had a lower total antioxidant activity in seminal plasma (ABTS: -59.86% vs. CG and -57.3% vs. FOEG; and FRAP: -37.3% vs. CG and -40.5% vs. FOEG), and higher oxidative stress (T-SH: +53.0% vs. CG and+60.2% vs. FOEG) compared with the other two groups (P<0.05). Serum triglyceride (TG) concentration de- creased in FOG and FOEG compared with CG, on day 60 (P<0.01).ConclusionWe concluded that total antioxidant activitydecreased and oxidative stress increased in seminal plasma of dogs after FO supplementation for 60 days.

Evaluation of total antioxidant activity of several popular vegetables and Chinese herbs: A fast approach with ABTS/H2O2/HRP system in microplates

Total antioxidant activities for several popular vegetables and traditional Chinese herbs were evaluated in an ABTS/H2O2/HRP system with a microplate reader. This improved method offers a rapid and sensitive way to measure total antioxidant activity of testing samples. Most samples had antioxidative capacities. Among the tested vegetables, sugar beet and red cabbage had the highest total antioxidant activity, whereas tropical Almond Terminalia and Moutan Radicis Cortex had exceptionally high total antioxidant activity in the tested Chinese herbs.

Polarography as a technique of choice for the evaluation of total antioxidant activity: The case study of selected Coprinus Comatus extracts and quinic acid, their antidiabetic ingredient

This study was focused on in vitro screening of the total antioxidant activity of the selected extracts of the mushroom Coprinus comatus and quinic acid, one of their antidiabetic ingredients, by an uncommon electrochemical assay. Indeed, direct current (DC) polarographic HydroxoPerhydroxo Mercury(II) Complex (HPMC) assay based on decrease of anodic limiting current originating from HPMC formation in alkaline solutions of hydrogen peroxide at potential of mercury dissolution, observed upon gradual addition of antioxidants, was applied herein for the estimation of the natural products' antioxidativity. Quinic acid was found to exhibit most promising antioxidant potential (4.0 ± 0.2%µL−1) being ≈ 2-fold more active than the screened C. comatus extract samples. Actually, such a finding puts some light on the antioxidativity of cyclic polyols, well understimated class of organic compounds, compared to aromatic (poly)phenolics. As a low cost, easy-to handle and accurate this polarographic assay may be thoroughly recommended for much broader use.

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

This work presents an optimized approach alongside with the mathematical models describing the production of fruit wines, using fruit concentrates as an alternative to attain the desired ethanol yields and enhance organoleptic and functional properties. Box-Behnken design was used for modeling and optimization of ethanol yield and productivity in banana, orange, cherry and mango concentrates fermentations. Optimization allowed ethanol yields of 72.3 ± 2.08 g·L−1 in orange, 101 ± 1.78 g·L−1 in mango, 66.1 ± 4.02 g·L−1 in cherry and 98.2 ± 7.88 g·L−1 in banana with maximal productivities of 0.4 ± 0.0 g·L−1·h−1, 1.0 ± 0.1 g·L−1·h−1, 1.7 ± 0.2 g·L−1·h−1 and 1.0 ± 0.1 g·L−1·h−1, respectively. Evaluation of total antioxidant activity by FRAP demonstrated fruit wines potential for the development of foods and formulations with functional properties, attaining 22.6 ± 0.46 mmol·L−1 for orange, 7.14 ± 0.77 mmol·L−1 for mango, 28.0 ± 1.84 mmol·L−1 for cherry and 9.54 ± 0.89 mmol·L−1 for banana wines. Characterization of aroma active compounds was performed by GC–MS and sensory evaluation by trained panelists. All fruit wines had good acceptance with cherry wine presenting the highest overall preference, followed by orange, mango and banana wines. Correlation between chemical and sensory properties was established with PLSR2 between analytical and sensory data, which allowed an insight of chemical composition impact in consumer perceived quality.

Isolation of biomolecules of pharmacological importance from Garcinia indica fruit and evaluation of total antioxidant activity.

Isolation of biomolecules of pharmacological importance from Garcinia indica fruit and evaluation of total antioxidant activity.

Evaluation of total antioxidant activity in two plant extracts from Cruciferae family

Evaluation of total antioxidant activity in two plant extracts from Cruciferae family

Determination of Total Antioxidant Activity of Edible Oils as well as Their Aqueous and Organic Extracts by Chemiluminescence

A sensitive and simple method is described for the evaluation of total antioxidant activity of olive and seed oils and their corresponding aqueous and organic extracts based on the chemiluminescent reaction of lucigenin with hydrogen peroxide. The method was fully validated for precision, trueness, robustness, additivity, and uncertainty. Validation results demonstrated that the method is able to measure the antioxidant activity of untreated edible oils as well as their hydrophilic and lipophilic extracts and posses all necessary quality factors required for routine analysis. Comparison of results with those obtained by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and Folin–Ciocalteu methods has indicated a significant correlation between them. Furthermore, it was found that extra virgin olive oils exhibit two to three times higher total antioxidant activity than refined olive oils and seed oils, and the contribution of antioxidant activity of organic and aqueous extracts of oils to the corresponding total antioxidant activity is significantly different in olive oils than seed oils.

Kinetic approach for evaluation of total antioxidant activity

We propose a novel approach for assessment of total antioxidant activity by monitoring kinetics of hydrogen peroxide (H 2O 2) scavenging after its injection into liquid sample under study. H 2O 2 is known to be the strongest oxidant, really presented in human body in contrast to the majority of the model oxidative systems used for evaluation of antioxidant activity. In addition, kinetic approach, being more informative than the commonly used determination of the final product, obviously provides better discrimination of potential antioxidants. Prussian Blue based sensor due to its high sensitivity and operational stability allowed to monitor kinetics of hydrogen peroxide consumption in turbid and colored samples. The pseudo-first order kinetic constants of hydrogen peroxide scavenging in the presence of different food additives correlated with total antioxidant activity of these samples evaluated via standard procedure based on lipid peroxidation. However, in contrast to the standard method, the proposed kinetic approach is expressed and does not require fresh biological tissues.

Effect of Berberis vulgaris extract on cell memberane alkaline phosphatase on human cancer cell line and evaluation of total antioxidant activity

Effect of Berberis vulgaris extract on cell memberane alkaline phosphatase on human cancer cell line and evaluation of total antioxidant activity

Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating.

Aim of this study was to evaluate the total antioxidant activity (TAA) of extra virgin olive oil (EVOO) and the effect of heating on the alpha-tocopherol content and TAA in relation to the presence of polyphenols, heating time, and temperature. Experiments included the measurement by ABTS decolorization assay of antioxidant capacity of alpha-tocopherol and 14 simple phenolic compounds present in EVOO, either dissolved in ethanol or added to refined olive oil, and the evaluation of TAA, total phenols, and alpha-tocopherol of six commercial EVOO and three olive oils. Finally, four experimental oils were prepared from refined olive oil containing a fixed amount (300 ppm) of alpha-tocopherol and increasing amounts of polyphenols (25, 125, 225, and 326 ppm) extracted from EVOO. The thermal stability of experimental oils under domestic heating conditions (heating time from 30 to 120 min, heating temperature from 160 to 190 degrees C) was studied by evaluating the loss of alpha-tocopherol and TAA according to a Latin square design. Results indicate that TAA of commercial oils is mainly due to their phenol and alpha-tocopherol content. Heating experiments suggest that polyphenols from EVOO are effective stabilizers of alpha-tocopherol during olive oil heating, thus contributing to the nutritional value of cooked foods.

Methodologies for evaluation of total antioxidant activities in complex mixtures. A critical review.

Methodologies for evaluation of total antioxidant activities in complex mixtures. A critical review.