Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method

dc.creatorScherer, R
dc.creatorGodoy, HT
dc.date2009
dc.dateFEB 1
dc.date2014-11-15T13:28:42Z
dc.date2015-11-26T17:20:09Z
dc.date2014-11-15T13:28:42Z
dc.date2015-11-26T17:20:09Z
dc.date.accessioned2018-03-29T00:07:46Z
dc.date.available2018-03-29T00:07:46Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 112, n. 3, n. 654, n. 658, 2009.
dc.identifier0308-8146
dc.identifierWOS:000259947100021
dc.identifier10.1016/j.foodchem.2008.06.026
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/77888
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/77888
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/77888
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283066
dc.descriptionThe aim of this work was to propose a new antioxidant activity index (AAI) using the DPPH center dot method. Antioxidant activity was expressed as the antioxidant activity index (AAI) calculated as follows: AAI = final DPPH center dot concentration (mu g ml(-1))/IC50 (mu g ml(-1)). The compounds, BHA, chlorogenic acid, ferulic acid, gallic acid, caffeic acid, quercetin, rutin, protocatechuic acid and trans-cinnamic acid were used, as well as the samples clove essential oil, eugenol and Xanthium strumarium extract. Three concentrations of DPPH center dot were used and no significant difference in the AAI for each compound tested was observed, indicating that the AAI found was appropriate to compare the antioxidant strength of plant extracts, as well as of pure compounds. Gallic acid showed the higher AAI value (AAI = 27) followed by protochatechuic acid (AAI = 20) and quercetin (AAI = 15). Clove essential oil showed very strong antioxidant activity (AAI = 9) while the X. strumarium extract presented strong antioxidant activity (AAI = 1.6). Published by Elsevier Ltd.
dc.description112
dc.description3
dc.description654
dc.description658
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectDPPH
dc.subjectAAI
dc.subjectPhenolic compounds
dc.subjectAntioxidant
dc.subjectRadical Scavenging Activities
dc.subjectIn-vitro
dc.subjectPhenolic-compounds
dc.subjectEssential Oils
dc.subjectChemical-composition
dc.subjectMethanol Extracts
dc.subjectFlavonoids
dc.subjectL.
dc.subjectAntibacterial
dc.subjectPolyphenols
dc.titleAntioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method
dc.typeArtículos de revistas


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