Elicitation of Lonicera japonica Thunb suspension cell for enhancement of secondary metabolites and antioxidant activity
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The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 (efficiency coefficient) and ARP (antiradical power) values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method, respectively) thus it had the highest ARP value.
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The present study aimed to evaluate two different spectrophotometric assays for detection of vitamin C equivalent antioxidant capacity (VCEAC) of foods. Fifty popular, antioxidant‐rich fruits, vegetables and beverages in the U.S. diet were analyzed for their 2,2′‐azino‐bis‐3‐ethylbenzthiazoline‐6‐sulphonic acid (ABTS) anion radical scavenging activity (ABTS assay) and their ability to reduce 1,1‐diphenyl‐2picrylhydrazyl (DPPH) radical (DPPH assay). The highest VCEAC was detected for strawberry with 520.7 ± 39.3 mg vitamin C equivalent (VCE)/100 g by DPPH assay and for blueberry with 476.6 ± 28.9 mg VCE/100 g by ABTS assay. Although the order differed slightly, both assays identified the same top ten VCEAC food items in the U.S. diet based on fresh weight as blueberry, plum, strawberry, red cabbage, red wine, grape, cherry, green tea, broccoli and apple. VCEAC of 50 food items detected by ABTS assay showed a strong positive relationship with VCEAC measured by DPPH assay (r = 0.886, p<0.001). VCEAC detected by ABTS assay demonstrated a stronger positive association with the USDA database for the oxygen radical absorbance capacity (ORAC) (r = 0.473, p < 0.01). ABTS assay was superior to DPPH assay in reflecting the antioxidant levels of foods containing hydrophilic, lipophilic, high‐moisture, or high‐pigmented nutrients. Hence, ABTS assay may be more useful than DPPH assay in detecting VCEAC in foods. Grant Funding Source : Supported by Beginning Grant in Aid (BGIA) No. 0865092E from the American Heart Association and University of Connecticut Faculty Large Grant
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The antioxidant activities of Dangcong tea aqueous extracts against DPPH and ABTS free radicals were evaluated using spectrometric methods. The results show that Dangcong tea aqueous extracts could effectively and rapidly inhibited the formation of ABTS and DPPH free radicals in a dose- and time-dependent manner, indicating the potent antioxidant activities of Dangcong tea aqueous extracts under both hydrophilic and hydrophobic conditions. In the optimized systems, the IC50 values of Baiye (I, II) and Fenghuang (III, IV) Dangcong teas against ABTS free radical were 26.9, 25.5, 28.0 and 31.7 microg x mL(-1), respectively, which were significantly lower than that of Trolox, the positive control (85.2 microg x mL(-1)), indicating the higher antioxidant activities of Dangcong teas. For DPPH free radical, the IC50 values for the Dangcong teas (I-IV) were 49.8, 41.6, 47.3 and 64.5 microg x mL(-1), respectively. Taken together, our results suggest the potential applications of Dangcong tea as functional food.
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Objectives: The objectives of this research were to study antioxidant activity of leaves extract from four varieties of mangoes using two methods of antioxidant testing which were DPPH (2.2-diphenyl-1-picrylhydrazyl) and ABTS (2.2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) and correlation of total phenolic, flavonoid and carotenoid content in various extracts of four varieties mangoes with DPPH and ABTS scavenging acivities. Methods: Extraction was performed by reflux using gradient polarity solvent. The extracts were vaporated using rotavapor. Chromatogram pattern on each extracts were observed by thin layer chromatography (TLC). Then, antioxidant activity of each extracts using DPPH and ABTS assays, IC 50 of DPPH and ABTS scavenging activities and determination of total phenolic, flavonoid and carotenoid content and its correlation with DPPH and ABTS scavenging capacities. Results: GD2 (ethyl acetate extract of gedong mangoe leaves) had the highest DPPH scavenging capacity (98.70 %.), while AR3 (ethanolic extract of arumanis mangoe leaves) was the highest ABTS capacity (70.55 %). AR2 (ethyl acetate extract of arumanis mangoe leaves) contained the highest total flavonoid (37.57 g QE/100 g), GD2 had highest phenolic content (30.73 g GAE/100 g), while the highest carotenoid 16.28 g BET/100 g was given by GL1 (n-hexane extract of golek mangoe leaves). Conclusions: There were positively high correlation between total phenolic content in four varieties mangoes leaves with their antioxidant activity using ABTS and DPPH assays. ABTS scavenging activities in various leaves extracts of four varieties mangoes had positively high correlation with their DPPH scavenging activities.
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The objective of this study was to compare antioxidant activity of different flours (rye, barley, buckwheat, yellow corn and white corn) determined by DPPH and ABTS method. Antioxidant activity determined in extracts of flours by DPPH method ranged from 20.92 to 58.95 μmol TE/100 g and from 54.91 to 95.32 μmol TE/100 g by ABTS method. The lowest antioxidant activity was determined for yellow and white corn by both methods. The highest antioxidant activity was determined for barley, 58.95 μmol TE/100 g (DPPH method) and buckwheat, 95.32 μmol TE/100 g (ABTS method). Determination of antioxidant activity was also conducted by “QUENCHER” method which is based on using free radicals directly on sample without prior extraction. Values of antioxidant activity obtained from extracts, and directly from samples, were compared. Generally, antioxidant activity was higher when “QUENCHER” method was used as evaluation method. ABTS antioxidant activity was higher in contrast to DPPH antioxidant activity (regardless of sample preparation) probably due to higher selectivity of DPPH free radicals. Also, EC50 and ARP values were determined. Higher EC50 value was determined by DPPH method. Lower EC50 means that ARP is higher. The lowest EC50 had buckwheat flour (5.89 mg and 17.38 mg for ABTS and DPPH method), respectively thus it had the highest ARP value.
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