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Author: search.filters.author.Katrich, ElenaSubject: search.filters.subject.Antioxidant activity

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    Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits. In vitro and in vivo studies
    (2011-08-01)
    Gorinstein, Shela
    ;
    Poovarodom, Sumitra
    ;
    Leontowicz, Hanna
    ;
    Leontowicz, Maria
    ;
    Namiesnik, Jacek
    The aim of this research was to investigate the bioactivity of durian, snake fruit and mangosteen, rare exotic Thai fruits. These fruits were compared among them and with conventional fruits: durian with mango and avocado, and snake fruit with mangosteen and kiwifruit in order to find the preferable diet for human consumption. The contents of polyphenols, flavonoids, flavanols, tannins, anthocyanins, ascorbic acid and carotenoids, and the level of antioxidant potential by ABTS, DPPH, FRAP and CUPRAC in different extracts (methanol, water, acetone, and hexane) were determined. The presence of polyphenols (flavonoids and phenolic acids) in the investigated samples was characterized by Fourier transform infrared (FT-IR) spectroscopy and three-dimensional fluorimetry (3D-FL).The in vivo studies were carried out on 25 male Wistar rats, divided into 5 diet groups, each of 5. During 30. days of the experiment the rats of all 5 groups were fed basal diet (BD), which included wheat starch, casein, soybean oil, vitamin and mineral mixtures. The rats of the Control group were fed only the BD. The BD of the other 4 groups was supplemented with 1% of nonoxidized cholesterol (NOC) (Chol group), 1% of NOC in each group and 5% of lyophilized fruits: durian (Chol/Durian), snake fruit (Chol/Snake), mangosteen (Chol/Mangosteen). After the experiment diets supplemented with exotic fruits significantly hindered the rise in plasma lipids and hindered the decrease in the plasma antioxidant activity. In conclusion, the contents of bioactive compounds and the antioxidant potential are relatively high in the studied fruits and varied among them depending on the extraction procedure. FT-IR and 3D-FL can be used as additional tools for identification and comparison of bioactive compounds. Supplementation of diets with exotic fruits positively affects plasma lipid profile and antioxidant activity in rats fed cholesterol-containing diets. © 2010 Elsevier Ltd.
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    Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests
    (2003-03-01)
    Gorinstein, Shela
    ;
    Martin-Belloso, Olga
    ;
    Katrich, Elena
    ;
    Lojek, Antonin
    ;
    Číž, Milan
    The aim of this study was to compare the contents of the main biochemical compounds and the antioxidant capacity of five Spanish olive oils by four different antioxidant tests and to find out the most valuable oil for disease preventing diets. Fatty acids, sterols and individual antioxidant compounds in Arbequina, Hojiblanca, Extra Virgin, Picual and Lampante Spanish olive oils were determined. Antioxidant activities were done as well using different radical scavenging activities: total radical-trapping antioxidative potential by ABAP (TRAP-ABAP), radical scavenging activity by DPPH (RSA-DPPH), antioxidant assay by β-carotene-linoleate model system (AA-β-carotene) and total antioxidant status by ABTS (TAA-ABTS). The highest content of all studied antioxidant compounds (353; 329; 4.6 and 2.7 mg/kg for tocopherols, tocotrienols, polyphenols and o-diphenols, respectively) was found in Extra Virgin oil. Also the highest antioxidant capacity was observed in Extra Virgin oil (668nmol/ml; 29.4%; 40.4% and 2.64 mmolTE/kg for TRAP-ABAP, RSA-DPPH, AA- β-carotene and TAA-ABTS, respectively). The correlation between total phenols and antioxidant capacities measured by four methods was very high, but the highest for the β-carotene (R<sup>2</sup> = 0.9958). In conclusion, the best method for determination of the antioxidant capacity of olive oils is the β-carotene test. Extra Virgin olive oil has high organoleptic properties and the highest antioxidant activity. The above-mentioned makes this oil a preferable choice for diseases preventing diets. © 2003 Elsevier Inc. All rights reserved.