Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl method
Abstract
The aim of this work was to propose a new antioxidant activity index (AAI) using the DPPH method. Antioxidant activity was expressed as the antioxidant activity index (AAI) calculated as follows: AAI=final DPPH concentration (μgml⁻¹)/IC₅₀ (μgml⁻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 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).
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ChEEP has very strong antioxidant activity with an SA50 of 15.75 μg/mL.
“the antioxidant capacity (SA50) of ChEEP was determined, and the extract showed an SA50 = 15.75 μg/mL [27], in agreement with the antioxidant activity index is considered a very strong antioxidant activity [73].”
From Anti-Inflammatory and Histological Analysis of Skin Wound Healing through Topical Application of Mexican Propolis (2023) · cites this paper as [73]
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Structure-antioxidant activity relationships of flavonoids and phenolic acids
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Evaluation of the antiradical and antioxidant potential of grape extracts
Göktürk Baydar, N., Özkan, G., & Yaşar, S. (2007) · Food Control · doi:10.1016/j.foodcont.2006.06.011 · Cited by 197 · see citing works
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Morais, D. R., Rotta, E. M., Sargi, S. C., Schmidt, E. M., Bonafe, E. G., Eberlin, M. N., Sawaya, A. C. H. F., & Visentainer, J. V. (2015) · Food Research International · doi:10.1016/j.foodres.2015.08.036 · Cited by 205 · see citing works
Figueroa, J. G., Borrás-Linares, I., Lozano-Sánchez, J., & Segura-Carretero, A. (2018) · Food Research International · doi:10.1016/j.foodres.2017.11.082 · Cited by 142 · see citing works
Balderas-Cordero, D., Canales-Alvarez, O., Sánchez-Sánchez, R., Cabrera-Wrooman, A., Canales-Martinez, M. M., & Rodriguez-Monroy, M. A. (2023) · International Journal of Molecular Sciences · doi:10.3390/ijms241411831 · Cited by 49 · see citing works
- Authors
- Scherer, R., & Godoy, H. T.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Corresponding author
- Godoy, Helena Teixeira
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2009-02
- Volume
- 112
- Issue
- 3
- Pages
- 654-658
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2083751708
- Cited by
- 865
- References
- 2
- Citations by year
- 2026: 35 · 2025: 74 · 2024: 67 · 2023: 73 · 2022: 85 · 2021: 73 · 2020: 63 · 2019: 54 · 2018: 55 · 2017: 29 · 2016: 45 · 2015: 54 · 2014: 35 · 2013: 34 · 2012: 23
- FWCI
- 13.38
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- antioxidant activity index, DPPH radical scavenging, IC50, gallic acid, protocatechuic acid, quercetin, clove oil, eugenol, plant extracts, phenolic compounds
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