Articles
ACTIVITY OF ANTIOXIDANT PLANT COMPOUNDS CONSIDERED UNUSUAL
Article number
841_50
Pages
397 – 402
Language
English
Abstract
The measurement of antioxidant properties of fruits and vegetables has become one of the most important aspects of their quality evaluation.
Many different tests are used for these assays and the responses are often different on the same product and not univocally easy to interpret.
An important topic of discussion is the biological relevance of antioxidant tests, so a great importance has been given to the scavenging measure of Reactive Oxygen Species (ROO, O2–. and .OH). The present study shows the results of some tests made in our laboratories and the correlation between these measures and the main phytochemicals on common fruit and vegetable extracts during the five years of research.
The relationship between the most common plant antioxidants, such as polyphenols and ascorbates, and the activity against superoxide anion, DPPH and Fremys salt, was significant in most cases, while the correlation with the scavenging of the hydroxyl radical was often not significant, meaning a role of other substances.
Some experiments on model solutions and extracts fractioning were performed.
They demonstrated a significant action of simple carbohydrates and hydroxy acids on the hydroxyl radical quenching, trying to open a wide discussion on the role and synergy of unusual antioxidant plant compounds.
An equation to measure antioxidant capacity has been proposed.
Many different tests are used for these assays and the responses are often different on the same product and not univocally easy to interpret.
An important topic of discussion is the biological relevance of antioxidant tests, so a great importance has been given to the scavenging measure of Reactive Oxygen Species (ROO, O2–. and .OH). The present study shows the results of some tests made in our laboratories and the correlation between these measures and the main phytochemicals on common fruit and vegetable extracts during the five years of research.
The relationship between the most common plant antioxidants, such as polyphenols and ascorbates, and the activity against superoxide anion, DPPH and Fremys salt, was significant in most cases, while the correlation with the scavenging of the hydroxyl radical was often not significant, meaning a role of other substances.
Some experiments on model solutions and extracts fractioning were performed.
They demonstrated a significant action of simple carbohydrates and hydroxy acids on the hydroxyl radical quenching, trying to open a wide discussion on the role and synergy of unusual antioxidant plant compounds.
An equation to measure antioxidant capacity has been proposed.
Publication
Authors
R. Lo Scalzo
Keywords
free radical scavengers, phytochemicals, correlation, fruit, vegetables
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