determination of the antioxidant capacity of red fruits
Determination of the Antioxidant Capacity of Red Fruits
The antioxidant capacity of red fruits (strawberry and cherry) was evaluated by miniaturized spectrophotometric methods 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitroblue tetrazolium (NBT).
(PDF) Determination of the Antioxidant Capacity of Red Fruits
The antioxidant capacity of red fruits (strawberry and cherry) was evaluated by miniaturized spectrophotometric methods 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl
Determination of antioxidant capacity of diverse fruits
Antioxidant capacities of different fruits represented by VCEAC values are listed in Table 1.For the fresh fruit samples, VCEAC values range from 11.19 to 500.85 mg/100 g; mulberry has the highest antioxidant capacity and white dragon fruit has the lowest antioxidant capacity.
DETERMINATION OF ANTIOXIDANT CAPACITY, TOTAL PHENOLIC CONTENT
C. HENRÍQUEZ et al. - DETERMINATION OF ANTIOXIDANT CAPACITY, TOTAL PHENOLIC… 525 sample weight loss after being heated in oven at 70 ºC for 24 h (AOAC, 1990). Color.It was measured from apple peel and pulp from
Total Antioxidant Capacity of Fruits | Journal
The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight of the fruits (edible portion), strawberry had the highest ORAC activity (micromoles of Trolox equivalents per gram) followed by plum, orange, red grape, kiwi fruit, pink grapefruit, white grape
Antioxidants | Free Full-Text | Red Fruits: Extraction
Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as
Red Fruits: Extraction of Antioxidants, Phenolic Content
Antioxidants 2017, 6, 7 2 of 27 extraction of antioxidant compounds from red fruits, new non-conventional methods have surfaced as environmentally friendly alternatives to the former method, such as ultrasound , microwave ,
Total Antioxidant Capacity of Plant Foods, Beverages and Oils
Total antioxidant capacity of fruits. The TAC values of fruits and the ranking order for each assay are shown in Table 2. In general, berries had the greatest antioxidant capacity, with blackberry being the most effective.
(PDF) Determination of Antioxidant Content and Capacity
The highest antioxidant capacity was also the average of DPPH value (21.92 mg vitamin C equivalent antioxidant capacity (VCEAC) g⁻¹ DW) and average of ABTS value (78.70 mg VCEAC g⁻¹ DW) in peel.
Influence of Conventional and Ultrasonic-Assisted Extraction
Red dragon fruit was extracted using conventional (CV) and ultrasonic-assisted extraction (UE) technique to determine the most efficient way of extracting its antioxidant components. Results indicated that UE increased TFC, reduced the extraction yield, BC, and TPC, but exhibited the strongest scavenging activity for the peel of red dragon fruit.
Determination of antioxidant capacities and biochemical
The antioxidant capacity of the barberry fruits was determined as 8.731 mmol TE [l.sup.-1] in the study. In their study, Zovko Koncic et al.  determined the antioxidant contents of Crni Lug originated Berberis vulgaris fruit by DPPH and antioxidant contents of the roots, branches and leaves were found as 1292.86 [micro]g [ml.sup.-1], 691.57
[PDF] Comparison of total phenolic content and antioxidant
Antioxidant capacity of the extracts was determined by 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging assay and tyrosinase inhibition assay. Guava contained the highest amount of total phenolic content among all the tested fresh fruit blend, while mango contained the highest amount of total phenolic content for the commercial fruit juice.