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The versatility of antioxidant assays in food science and safety—chemistry, applications, strengths, and limitations
Scopus
Open Access Toplam 625 atıf DOI
Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role in high-throughput and cost-effective assessment of antioxidant capacities of natural products such as medicinal plants and food samples. However, several investigators have expressed concerns about the reliability of existing in vitro assays. Such concerns arise mainly from the poor correlation between in vitro and in vivo results. In addition, in vitro assays have the problem of reproducibility. To date, antioxidant capacities are measured using a panel of assays whereby each assay has its own advantages and limitations. This unparalleled review hotly disputes on in vitro antioxidant assays and elaborates on the chemistry behind each assay with the aim to point out respective principles/concepts. The following critical questions are also addressed: (1) What make antioxidant assays coloured? (2) What is the reason for working at a particular wavelength? (3) What are the advantages and limitations of each assay? and (4) Why is a particular colour observed in antioxidant–oxidant chemical reactions? Furthermore, this review details the chemical mechanism of reactions that occur in each assay together with a colour ribbon to illustrate changes in colour. The review ends with a critical conclusion on existing assays and suggests constructive improvements on how to develop an adequate and universal antioxidant assay.
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Phytochemical Composition and Multi-Target Biological Activities of Crataegus monogyna: LC–MS/MS, DFT, and Molecular Docking Approaches
Scopus
Havuzumuzda 1 atıf almış
In the present paper, antioxidant and enzyme inhibition properties of different extracts of Crataegus monogyna were analyzed. The bioactive phytochemicals of acetone, ethanol and water extracts of C. monogyna were determined through validated LC–MS/MS method. The highest total phenolic (80.92 mg GAE/g) and flavonoid content (51.94 mg RE/g) was observed with the ethanol extract. The best antioxidant capability was observed for ethanol extract in DPPH (334.72 mg TE/g), ABTS (442.58 mg TE/g), CUPRAC (666.09 mg TE/g), FRAP (328.04 mg TE/g), and phosphomolybdenum (2.77 mmol TE/g). In addition, enzyme inhibition properties of different extracts of C. monogyna were checked for acetylcholinesterase (AChE), butyrylcholinesterase (BChE), tyrosinase, amylase, and glucosidase. While the most effective AChE inhibition was observed in ethanol extract (2.92 mg GALAE/g), it was noted that the most effective BChE inhibition was acetone extract (2.34 mg GALAE/g). The best tyrosinase inhibition was detected in the water extract with 79.09 mg KAE/g. The tested extracts exhibited antidiabetic potentials by amylase (0.22–0.29 mmol ACAE/g) and glucosidase inhibition (3.29–3.37 mmol ACAE/g). The chemical reactivities of the dominant molecular components in all extracts were illuminated in the light of DFT calculations and the interaction with related biological systems of these molecular structures were analyzed with the help of molecular docking analyses.
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Kurumlar (5)
Cumhuriyet Üniversitesi
Sivas, Turkey
Dicle Üniversitesi
Diyarbakir, Turkey
Ege Üniversitesi
Izmir, Turkey
National Research Nuclear University MEPhI
Moscow, Russian Federation
Selçuk Üniversitesi
Selçuklu, Turkey