Cited by 53Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsAntioxidant Activity and Oxidative Stress

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

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Capitani, Caroline D., Carvalho, Ana Carolina L., Rivelli, Diogo P., Barros, Silvia B. M., Castro, Inar A.·2009·European Journal of Lipid Science and Technology

Abstract

Abstract The antioxidant activity of natural and synthetic compounds was evaluated using five in vitro methods: ferric reducing/antioxidant power (FRAP), 2,2‐diphenyl‐1‐picrylhydradzyl (DPPH), oxygen radical absorption capacity (ORAC), oxidation of an aqueous dispersion of linoleic acid accelerated by azo‐initiators (LAOX), and oxidation of a meat homogenate submitted to a thermal treatment (TBARS). All results were expressed as Trolox equivalents. The application of multivariate statistical techniques suggested that the phenolic compounds (caffeic acid, carnosic acid, genistein and resveratrol), beyond their high antioxidant activity measured by the DPPH, FRAP and TBARS methods, showed the highest ability to react with the radicals in the ORAC methodology, compared to the other compounds evaluated in this study (ascorbic acid, erythorbate, tocopherol, BHT, Trolox, tryptophan, citric acid, EDTA, glutathione, lecithin, methionine and tyrosine). This property was significantly correlated with the number of phenolic rings and catecholic structure present in the molecule. Based on a multivariate analysis, it is possible to select compounds from different clusters and explore their antioxidant activity interactions in food products.

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  • B. braunii accumulates high amounts of BHT, which is used as a food additive or as an antioxidant source in other products.

    “Microalga B. braunii accumulates high amounts of BHT. It is used as a food additive or as an antioxidant source in other products (Capitani et al., 2009).”

    From Microalgae Metabolites: A Rich Source for Food and Medicine (2019) · cites this paper as Capitani et al., 2009

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  1. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.ejlst.com 14389312, 2009, 11, . See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed the applicable Creative Commons License · DOI
  2. C. Sánchez-Moreno, J. A. Larrauri, F. Saura-Calixto: A pro- cedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric. 1998, 76, 270-276.
  3. B. Axelrod, T. M. Cheesbrought, S. Laakso: Lipoxygenase from soybeans. Methods Enzymol. 1981, 71, 441-451.
  4. I. A. Castro, M. M. Rogero, R. M. Junqueira, M. M. Carra- peiro: Free radical scavenger and antioxidant capacity corre- lation of a-tocopherol and Trolox measured by three in vitro methodologies. Int J Food Sci Nutr. 2006, 57, 75-82.

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Authors
Capitani, C. D., Carvalho, A. C. L., Rivelli, D. P., Barros, S. B. M., & Castro, I. A.
Affiliations
Universidade de São Paulo (BR)
Corresponding author
Castro, Inar A.
Venue
European Journal of Lipid Science and Technology
Publisher
Wiley
Published
2009-11
Volume
111
Issue
11
Pages
1090-1099
ISSN
  • 1438-7697 (ISSN-L)
  • 1438-9312
OpenAlex
W1978996139
Cited by
53
References
35
Citations by year
2026: 1 · 2025: 3 · 2023: 3 · 2020: 5 · 2019: 2 · 2018: 2 · 2017: 3 · 2016: 2 · 2015: 6 · 2014: 4 · 2013: 4 · 2012: 6
FWCI
3.88
Type
journal article
Language
en
Open access
Locations
  • European Journal of Lipid Science and Technology (publishedVersion)
  • Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
Funders
Fundação de Amparo à Pesquisa do Estado de São Paulo (06/07136-1)
Topics
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
  • Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
Keywords
antioxidant activity, natural compounds, synthetic compounds, phenolic compounds, caffeic acid, carnosic acid, genistein, resveratrol, DPPH radical scavenging, ORAC, TBARS, linoleic acid oxidation, Trolox equivalent, structure-activity relationship, multivariate analysis, dietary antioxidants

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