Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV-vis spectrometries
Copyright © 2016 Elsevier Ltd. All rights reserved..
Twenty-one kinds of fruits including strawberry, mulberry, lemon, banana, etc. were measured for antioxidant capacity based on their ability to scavenge 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. Vitamin C equivalent antioxidant capacity (VCEAC) was used to quantify antioxidant capacity of the studied fruits. The results were expressed as mg of ascorbic acid equivalent per 100g fruit. Each fruit was divided into two parts: harvest part (fresh fruit analyzed immediately), and liquid nitrogen frozen part (fruit frozen and pulverized in liquid nitrogen). Antioxidant capacities of both fresh and frozen fruits were determined, and VCEAC values were proved to have no significant difference. For the frozen fruits, the antioxidant capacities were measured by electron spin resonance spectroscopy (ESR) and UV-vis spectrometry. VCEAC values obtained with UV-vis and ESR range from 11.48 to 345.75mg/100g and 7.01 to 366.26mg/100g. Experimental results indicated that VCEAC values obtained by two methods were highly correlated.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2017 |
|---|---|
| Erschienen: |
2017 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:221 |
|---|---|
| Enthalten in: |
Food chemistry - 221(2017) vom: 15. Apr., Seite 1221-1225 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Zang, Shuang [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Antioxidant capacity |
|---|
| Anmerkungen: |
Date Completed 27.02.2017 Date Revised 02.12.2018 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodchem.2016.11.036 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM26716176X |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM26716176X | ||
| 003 | DE-627 | ||
| 005 | 20231224220056.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231224s2017 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2016.11.036 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n0890.xml |
| 035 | |a (DE-627)NLM26716176X | ||
| 035 | |a (NLM)27979081 | ||
| 035 | |a (PII)S0308-8146(16)31859-3 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Zang, Shuang |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV-vis spectrometries |
| 264 | 1 | |c 2017 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 27.02.2017 | ||
| 500 | |a Date Revised 02.12.2018 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2016 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Twenty-one kinds of fruits including strawberry, mulberry, lemon, banana, etc. were measured for antioxidant capacity based on their ability to scavenge 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. Vitamin C equivalent antioxidant capacity (VCEAC) was used to quantify antioxidant capacity of the studied fruits. The results were expressed as mg of ascorbic acid equivalent per 100g fruit. Each fruit was divided into two parts: harvest part (fresh fruit analyzed immediately), and liquid nitrogen frozen part (fruit frozen and pulverized in liquid nitrogen). Antioxidant capacities of both fresh and frozen fruits were determined, and VCEAC values were proved to have no significant difference. For the frozen fruits, the antioxidant capacities were measured by electron spin resonance spectroscopy (ESR) and UV-vis spectrometry. VCEAC values obtained with UV-vis and ESR range from 11.48 to 345.75mg/100g and 7.01 to 366.26mg/100g. Experimental results indicated that VCEAC values obtained by two methods were highly correlated | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Antioxidant capacity | |
| 650 | 4 | |a DPPH | |
| 650 | 4 | |a Electron spin resonance | |
| 650 | 4 | |a Fruits | |
| 650 | 4 | |a Liquid nitrogen frozen | |
| 650 | 7 | |a Antioxidants |2 NLM | |
| 650 | 7 | |a Ascorbic Acid |2 NLM | |
| 650 | 7 | |a PQ6CK8PD0R |2 NLM | |
| 700 | 1 | |a Tian, Sizhu |e verfasserin |4 aut | |
| 700 | 1 | |a Jiang, Jia |e verfasserin |4 aut | |
| 700 | 1 | |a Han, Dandan |e verfasserin |4 aut | |
| 700 | 1 | |a Yu, Xinyu |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Kun |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Dan |e verfasserin |4 aut | |
| 700 | 1 | |a Lu, Dayong |e verfasserin |4 aut | |
| 700 | 1 | |a Yu, Aimin |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Ziwei |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry |d 1995 |g 221(2017) vom: 15. Apr., Seite 1221-1225 |w (DE-627)NLM076785823 |x 1873-7072 |7 nnns |
| 773 | 1 | 8 | |g volume:221 |g year:2017 |g day:15 |g month:04 |g pages:1221-1225 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodchem.2016.11.036 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 221 |j 2017 |b 15 |c 04 |h 1221-1225 | ||