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The versatility of antioxidant assays in food science and safety—chemistry, applications, strengths, and limitations
Scopus
Open Access Toplam 629 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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Experimental and theoretical exploration of biological activities of different extracts of Equisetum arvense: Enzyme inhibition, DFT, molecular docking and molecular dynamics analyses
Scopus
Havuzumuzda 1 atıf almış
In this study, the antioxidant and enzyme inhibition capacities of acetone, ethanol, and water extracts of E. arvense were comprehensively investigated using both experimental and theoretical approaches. The phytochemical constituents of the extracts were characterized by a validated LC-MS/MS method, which identified 53 bioactive molecules commonly found in medicinal plants, including prominent compounds such as Isoquercitrin, Quinic acid, Acacetin, Aconitic acid, Caffeic acid, and Protocatechuic acid. Among the tested extracts, acetone exhibited the highest levels of phenolic and flavonoid contents, and accordingly demonstrated the strongest antioxidant activity as evaluated by DPPH, ABTS, CUPRAC, FRAP, and other assays. Enzyme inhibition studies showed the strongest effect for the ethanol extract in cholinesterase inhibition tests. Similarly, the greatest inhibition of tyrosinase was observed with the ethanol extract. To elucidate the molecular basis of these bioactivities, dominant compounds were subjected to density functional theory (DFT) calculations and molecular docking simulations against key enzymes. Theoretical results confirmed that Isoquercitrin and Acacetin possess favorable electronic and binding properties, suggesting their role in the observed bioactivities. These findings highlight E. arvense as a promising natural source of multifunctional phytochemicals with potential applications in managing oxidative stress and metabolic disorders.
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Kurumlar (4)
Cumhuriyet Üniversitesi
Sivas, Turkey
Dicle Üniversitesi
Diyarbakir, Turkey
Ege Üniversitesi
Izmir, Turkey
Selçuk Üniversitesi
Selçuklu, Turkey