Uneingeschränkter Zugang

Polyphenol content and antioxidant activity of phytoestrogen containing food and dietary supplements: DPPH free radical scavenging activity by HPLC


Zitieren

1. A. V. Sirotkin and A. H. Harrath, Phytoestrogens and their effects, Eur. J. Pharmacol. 741 (2014) 230–236; https://doi.org/10.1016/j.ejphar.2014.07.05710.1016/j.ejphar.2014.07.057 Search in Google Scholar

2. A. Kładna, P. Berczyński, I. Kruk, T. Piechowska and H. Y. Aboul-Enein, Studies on the antioxidant properties of some phytoestrogens, Luminescence 31(6) (2016) 1201–1206; https://doi.org/10.1002/bio.309110.1002/bio.3091 Search in Google Scholar

3. R. Amorati and L. Valgimigli, Advantages and limitations of common testing methods for anti-oxidants, Free Radic. Res. 49(5) (2015) 633–649; https://doi.org/10.3109/10715762.2014.99614610.3109/10715762.2014.996146 Search in Google Scholar

4. K. Sak, Dependence of DPPH radical scavenging activity of dietary flavonoid quercetin on reaction environment, Mini Rev. Med. Chem. 14(6) (2014) 494–504; https://doi.org/10.2174/138955751466614062220403710.2174/1389557514666140622204037 Search in Google Scholar

5. M. C. Foti, Use and abuse of the DPPH• radical, J. Agric. Food Chem. 63(40) (2015) 8765–8776; https://doi.org/10.1021/acs.jafc.5b0383910.1021/acs.jafc.5b03839 Search in Google Scholar

6. P. Ionita, The chemistry of DPPH· free radical and congeners, Int. J. Mol. Sci. 22(4) (2021) Article ID 1545; https://doi.org/10.3390/ijms2204154510.3390/ijms22041545 Search in Google Scholar

7. A. Romani, P. Vignolini, A. Tanini, B. Pampaloni and D. Heimler, HPLC/DAD/MS and antioxidant activity of isoflavone-based food supplements, Nat. Prod. Commun. 5(11) (2010) 1775–1780; https://doi.org/10.1177/1934578X100050111510.1177/1934578X1000501115 Search in Google Scholar

8. G. T. Kroyer, Red clover extract as antioxidant active and functional food ingredient, Innov. Food Sci. Emerg. Technol. 5(1) (2004) 101–105; https://doi.org/10.1016/S1466-8564(03)00040-710.1016/S1466-8564(03)00040-7 Search in Google Scholar

9. T. Buhač, D. Amidžić Klarić, I. Klarić, B. Nigović, E. Brusač, M-L. Jeličić and A. Mornar, Assessment of active ingredients and metal impurities in phytoestrogen-containing food and dietary supplements, J. Food Nutr. Res. 59(2) (2020) 87–97. Search in Google Scholar

10. A. Mornar, T. Buhač, D. Amidžić Klarić, I. Klarić, M. Sertić and B. Nigović, Multi-targeted screening of phytoestrogens in food, raw material, and dietary supplements by liquid chromatography with tandem mass spectrometry, Food Anal. Methods 13(2) (2020) 482–495; https://doi.org/10.1007/s12161-019-01653-x.10.1007/s12161-019-01653-x Search in Google Scholar

11. A. Mornar, M. Sertić, D. Amidžić Klarić, I. Klarić, K. Stipanović and B. Nigović, Evaluation of alcohol content and metal impurities in liquid dietary supplements by sHSS-GC-FID and GFAAS techniques, Food Chem. 211 (2016) 285–293; https://doi.org/10.1016/j.foodchem.2016.05.06810.1016/j.foodchem.2016.05.06827283634 Search in Google Scholar

12. W. Horwitz and G. Latimer, Official Methods of Analysis of AOAC International, 18th ed., AOAC International, Gaithersburg 2005. Search in Google Scholar

13. Food and Agriculture Organization of the United Nations, Food Energy – Methods of Analysis and Conversion Factors, FAO food and nutrition paper 77, FAO Rome 2003; http://www.fao.org/3/Y5022E/y5022e04.htm, last access date August 20, 2021 Search in Google Scholar

14. V. L. Singleton, R. Orthofer and R. M. Lamuela-Raventos, Analysis of total phenols and other oxidation substrates and antioxidants by means of the Folin-Ciocalteu reagent, Meth. Enzymol. 299 (1999) 152–178; https://doi.org/10.1016/S0076-6879(99)99017-110.1016/S0076-6879(99)99017-1 Search in Google Scholar

15. D. Chandrasekar, K. Madhusudhana, S. Ramakrishna and P. V. Diwan, Determination of DPPH free radical scavenging activity by reversed-phase HPLC: a sensitive screening method for polyherbal formulations, J. Pharm. Biomed. 40(2) (2006) 460–464; https://doi.org/10.1016/j.jpba.2005.07.04210.1016/j.jpba.2005.07.04216297590 Search in Google Scholar

16. International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use, Validation of Analytical Procedures: Text and Methodology Q2(R1), Current Step 5 version, ICH, 1995; https://database.ich.org/sites/default/files/q2%28r1%29guideline.pdf; last access date August 20, 2021 Search in Google Scholar

17. I. Mujić, E. Šertović, S. Jokić, Z. Sarić, V. Alibabić, S. Vidović and J. Živković, Isoflavone content and antioxidant properties of soybean seeds, Croat. J. Food Sci. Technol. 3(1) (2011) 16–20. Search in Google Scholar

18. F. Guillon and M. M. J Champ, Carbohydrate fractions of legumes: uses in human nutrition and potential for health, Br. J. Nutr. 88(S3) (2002) 293–306; https://doi.org/10.1079/BJN200272010.1079/BJN200272012498630 Search in Google Scholar

19. L. K. Karr-Lilienthal, C. T. Kadzere, C. M. Grieshop and G. C. Fahey, Jr., Chemical and nutritional properties of soya bean carbohydrates as related to nonruminants: A review, Livest. Prod. Sci. 97(1) (2005) 1–12; https://doi.org/10.1016/j.livprodsci.2005.01.01510.1016/j.livprodsci.2005.01.015 Search in Google Scholar

20. A. Redondo-Cuenca, M. J. Villanueva-Suárez, M. D. Rodríguez-Sevilla and I. Mateos-Aparicio, Chemical composition and dietary fibre of yellow and green commercial soyabeans (Glycine max), Food Chem. 101(3) (2007) 1216–1222; https://doi.org/10.1016/j.foodchem.2006.03.02510.1016/j.foodchem.2006.03.025 Search in Google Scholar

21. K. K. Singh, D. Mridula, P. Barnwal and J. Rehal, Selected engineering and biochemical properties of 11 flaxseed varieties, Food Technol. Biotechnol. 6 (2013) 598–605; https://doi.org/10.1007/s11947-011-0607-610.1007/s11947-011-0607-6 Search in Google Scholar

22. Q. Deng, X. Yu, F. Ma, J. Xu, F. Huang, Q. Huang and F. Sheng, Comparative analysis of the in vitro antioxidant activity and bioactive compounds of flaxseed in China according to variety and geographical origin, Int. J. Food Prop. 20 (Suppl. 3) (2017) S2708–S2722; https://doi.org/10.1080/10942912.2017.140202910.1080/10942912.2017.1402029 Search in Google Scholar

23. H. Haron and N. Raob, Changes in macronutrient, total phenolic and anti-nutrient contents during preparation of tempeh, J. Nutr. Food Sci. 4(2) (2014) Article ID 1000265 (5 pages); https://doi.org/10.4172/2155-9600.100026510.4172/2155-9600.1000265 Search in Google Scholar

24. S. C. Sargi, B. C. Silva, H. M. C. Santos, P. F. Montanher, J. Schuelter Boeing, O. O. Santos Júnior, N. Evelázio Souza and J. V. Visentainer, Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla, Food Sci. Technol. 33(3) (2013) 541–548; https://doi.org/10.1590/S0101-2061201300500005710.1590/S0101-20612013005000057 Search in Google Scholar

25. G. Sakthivelu, M. K. Akitha Devi, P. Giridhar, T. Rajasekaran, G. A. Ravishankar, M. T. Nikolova, G. B. Angelov, R. M. Todorova and G. P. Kosturkova, Isoflavone composition, phenol content, and antioxidant activity of soybean seeds from India and Bulgaria, J. Agr. Food Chem. 56(6) (2008) 2090–2095; https://doi.org/10.1021/jf072939a10.1021/jf072939a18303813 Search in Google Scholar

26. A. Josipović, R. Sudar, A. Sudarić, V. Jurković, M. Matoša Kočar and A. Markulj Kulundžić, Total phenolic and total flavonoid content variability of soybean genotypes in eastern Croatia, Croat. J. Food Sci. Technol. 8(2) (2016) 60–65; https://doi.org/10.17508/CJFST.2016.8.2.0410.17508/CJFST.2016.8.2.04 Search in Google Scholar

27. M. H. Alu’datt, T. Rababah, K. Ereifej and I. Alli, Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives, Food Chem. 139 (2013) 93–99; https://doi.org/10.1016/j.foodchem.2012.12.06110.1016/j.foodchem.2012.12.06123561083 Search in Google Scholar

28. N. Quezada and G. Cherian, Lipid characterization and antioxidant status of the seeds and meals of Camelina sativa and flax, Eur. J. Lipid Sci. Technol. 114(8) (2012) 974–982; https://doi.org/10.1002/ejlt.20110029810.1002/ejlt.201100298 Search in Google Scholar

29. A. Mornar, M. Sertić and B. Nigović, Development of a rapid LC/DAD/FLD/MSn method for the simultaneous determination of monacolins and citrinin in red fermented rice products, J. Agr. Food Chem. 61(5) (2013) 1072–1080; https://doi.org/10.1021/jf304881g10.1021/jf304881g23305336 Search in Google Scholar

30. A. Kirca and E. Arslan, Antioxidant capacity and total phenolic content of selected plants from Turkey, Int. J. Food Sci. Technol. 43(11) (2008) 2038–2046; https://doi.org/10.1111/j.1365-2621.2008.01818.x10.1111/j.1365-2621.2008.01818.x Search in Google Scholar

31. J. H. Lee, J. K. Jeon, S. G. Kim, S. H. Kim, T. Chun and J. Y. Imm, Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans, Int. J. Food Sci. Technol. 46(12) (2011) 2513–2519; https://doi.org/10.1111/j.1365-2621.2011.02775.x10.1111/j.1365-2621.2011.02775.x Search in Google Scholar

32. C. Niamnuy, M. Nachaisin, J. Laohavanich and S. Devahastin, Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions, Food Chem. 129(3) (2011) 899–906; https://doi.org/10.1016/j.foodchem.2011.05.04210.1016/j.foodchem.2011.05.04225212316 Search in Google Scholar

33. P. Pająk, R. Socha, J. Broniek, K. Królikowska and T. Fortuna, Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek, Food Chem. 275 (2019) 69–76; https://doi.org/10.1016/j.foodchem.2018.09.08110.1016/j.foodchem.2018.09.08130724250 Search in Google Scholar

34. V. Kumar, A. Rani, A. K. Dixit, D. Pratap and D. Bhatnagar, A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour, Food Res. Int. 43(1) (2010) 323–328; https://doi.org/10.1016/j.foodres.2009.10.01910.1016/j.foodres.2009.10.019 Search in Google Scholar

35. R. E. K. Dibacto, B. R. T. Tchuente, M. W. Nguedjo, Y. M. T. Tientcheu, E. C. Nyobe, F. L. E. Edoun, M. F. G. Kamini, R. F. Dibanda and G. N. Medoua, Total polyphenol and flavonoid content and antioxidant capacity of some varieties of Persea americana peels consumed in Cameroon, Sci. World J. 2021 (2021) Article ID 8882594 (11 pages); https://doi.org/10.1155/2021/888259410.1155/2021/8882594808467033976588 Search in Google Scholar

eISSN:
1846-9558
Sprache:
Englisch
Zeitrahmen der Veröffentlichung:
4 Hefte pro Jahr
Fachgebiete der Zeitschrift:
Pharmazie, andere