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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Method for determining total (hydrophilic and lipophilic) radical-scavenging activity in the same sample of fresh produce
Year:
2006
Source of publication :
Acta Horticulturae
Authors :
וינוקור, יעקב
;
.
רודוב, ויקטור
;
.
Volume :
709
Co-Authors:
Vinokur, Y., Dept. of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet-Dagan, Israel
Rodov, V., Dept. of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet-Dagan, Israel
Facilitators :
From page:
53
To page:
60
(
Total pages:
8
)
Abstract:
The work was aimed at developing a method for measuring hydrophilic and lipophilic antioxidant activities in the same sample of fresh fruits or vegetables. The assay was based on decolorization of 2,2′-azino-bis-(3- ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS+·) . The radical was generated in acidified ethanol medium in order to allow the performance of both hydrophilic and lipophilic antioxidants. The radical generation conditions were optimized by choosing an appropriate acidifier, its concentration and incubation time. Hydrophilic and lipophilic fractions were isolated from fresh samples without preliminary drying by stepwise extraction with acetate buffer, acetone and hexane and repeated partition of water-soluble and water-insoluble portions. The method was applied to various fruits and vegetables. In avocado, the ratio between lipophilic and hydrophilic antioxidants varied from 1:1 to 1:3. In cherry tomatoes this ratio changed from 1:5 in green fruit to 1:1.5 in the red one. In strawberry, practically all antioxidant activity was represented by hydrophilic compounds. The total antioxidant activity in strawberries reached 14 μM TE (Trolox equivalents) per g, higher than in other objects tested.
Note:
Related Files :
ABTS
antioxidants
Lycopersicon esculentum var. cerasiforme
Persea americana
Trolox equivalent
vegetables
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר מתוך כינוס
;
.
Language:
אנגלית
Editors' remarks:
ID:
31006
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:58
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Scientific Publication
Method for determining total (hydrophilic and lipophilic) radical-scavenging activity in the same sample of fresh produce
709
Vinokur, Y., Dept. of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet-Dagan, Israel
Rodov, V., Dept. of Postharvest Science of Fresh Produce, ARO, Volcani Center, Bet-Dagan, Israel
Method for determining total (hydrophilic and lipophilic) radical-scavenging activity in the same sample of fresh produce
The work was aimed at developing a method for measuring hydrophilic and lipophilic antioxidant activities in the same sample of fresh fruits or vegetables. The assay was based on decolorization of 2,2′-azino-bis-(3- ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS+·) . The radical was generated in acidified ethanol medium in order to allow the performance of both hydrophilic and lipophilic antioxidants. The radical generation conditions were optimized by choosing an appropriate acidifier, its concentration and incubation time. Hydrophilic and lipophilic fractions were isolated from fresh samples without preliminary drying by stepwise extraction with acetate buffer, acetone and hexane and repeated partition of water-soluble and water-insoluble portions. The method was applied to various fruits and vegetables. In avocado, the ratio between lipophilic and hydrophilic antioxidants varied from 1:1 to 1:3. In cherry tomatoes this ratio changed from 1:5 in green fruit to 1:1.5 in the red one. In strawberry, practically all antioxidant activity was represented by hydrophilic compounds. The total antioxidant activity in strawberries reached 14 μM TE (Trolox equivalents) per g, higher than in other objects tested.
Scientific Publication
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