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Type: Artigo de periódico
Title: Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method
Author: Scherer, R
Godoy, HT
Abstract: The 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.
Subject: DPPH
Phenolic compounds
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Chemistry. Elsevier Sci Ltd, v. 112, n. 3, n. 654, n. 658, 2009.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2008.06.026
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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