کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552814 | 967609 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods
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کلمات کلیدی
VCENHANESDPPHORACABTSFRAPTEACGAE1,1-diphenyl-2-picrylhydrazyl - 1،1-دیفنیل-2-پریکیل هیدرازیلNational Health and Nutrition Examination Survey - بررسی بهداشت و تغذیه ملیFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییferric reducing ability of plasma - توانایی کاهش آهن در پلاسماFoods - خوراکی هاVegetables - سبزیجاتCoefficient of Variation - ضریب تغییرTrolox equivalent antioxidant capacity - ظرفیت آنتی اکسیدانی معادل ترولوکسTotal antioxidant capacity - ظرفیت آنتی اکسیدانی کلoxygen radical absorbance capacity - ظرفیت جذب رادیکال رادیکالFlavonoids - فلاونوئیدهاGallic acid equivalent - معادل اسید گالیکcatechin equivalent - معادل کاتچینFruits - میوه هاBeverages - نوشیدنی هاPolyphenols - پلیفنلها
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
To evaluate the comparability of the two most common radical scavenging assays using 2,2â²-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, the 50 most popular antioxidant-rich fruits, vegetables and beverages in the US diet were identified and analyzed for their antioxidant capacities, total phenolics and flavonoids content. Spearmans-Rho correlation coefficients were calculated in order to characterize the relationship between antioxidant capacities, total phenolics and flavonoids content. Antioxidant capacity showed a strong positive relationship comparing both assays (Ï = 0.949, p < 0.001). Antioxidant capacity detected by ABTS assay was stronger positively associated with the oxygen radical absorbance capacity (ORAC) from USDA database (for ABTS: Ï = 0.593, p < 0.001; for DPPH: Ï = 0.539, p < 0.001, respectively), phenolics (for ABTS: Ï = 0.946, p < 0.001; for DPPH: Ï = 0.897, p < 0.001, respectively) and flavonoids content (for ABTS: Ï = 0.718, p < 0.001; for DPPH: Ï = 0.708, p < 0.001, respectively). Antioxidant capacity detected by ABTS assay was significantly higher for fruits, vegetables and beverages compared to that by DPPH assay. The high-pigmented and hydrophilic antioxidants were better reflected by ABTS assay than DPPH assay. These data suggest that ABTS assay may be more useful than DPPH assay for detecting antioxidant capacity in a variety of foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 7, November 2011, Pages 1043-1048
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 7, November 2011, Pages 1043-1048
نویسندگان
Anna Floegel, Dae-Ok Kim, Sang-Jin Chung, Sung I. Koo, Ock K. Chun,