Antioxidant activity of plant extracts containing phenolic compounds
Abstract
The antioxidative activity of a total of 92 phenolic extracts from edible and nonedible plant materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts, and seeds) was examined by autoxidation of methyl linoleate. The content of total phenolics in the extracts was determined spectrometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). Among edible plant materials, remarkable high antioxidant activity and high total phenolic content (GAE > 20 mg/g) were found in berries, especially aronia and crowberry. Apple extracts (two varieties) showed also strong antioxidant activity even though the total phenolic contents were low (GAE < 12.1 mg/g). Among nonedible plant materials, high activities were found in tree materials, especially in willow bark, spruce needles, pine bark and cork, and birch phloem, and in some medicinal plants including heather, bog-rosemary, willow herb, and meadowsweet. In addition, potato peel and beetroot peel extracts showed strong antioxidant effects. To utilize these significant sources of natural antioxidants, further characterization of the phenolic composition is needed.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Phenolic compounds are commonly classified into 5 large groups: flavonoids, lignans, tannins, tocopherols, and phenolic acids.
“Phenolic compounds are commonly classified into 5 large groups: Flavonoids (the largest subgroup and associated with different bioactivities, among which, as previously described, the antioxidant, and radical scavenging activity) [158,159], lignans, tannins, tocopherols, and phenolic acids [160].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [158]
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852 · see citing works
Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study
Hertog, M. G. L., Feskens, E. J. M., Kromhout, D., Hertog, M. G. L., Hollman, P. C. H., Hertog, M. G. L., & Katan, M. (1993) · The Lancet · doi:10.1016/0140-6736(93)92876-u · Cited by 4,336 · see citing works
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Velioğlu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9801973 · Cited by 3,853 · see citing works
Hertog, M. G. L. (1995) · Archives of Internal Medicine · doi:10.1001/archinte.1995.00430040053006 · Cited by 2,225 · see citing works
The Relative Antioxidant Activities of Plant-Derived Polyphenolic Flavonoids
Rice-Evans, C. A., Miller, N. J., Bolwell, P., Bramley, P. M., & Pridham, J. B. (1995) · Free Radical Research · doi:10.3109/10715769509145649 · Cited by 2,163 · see citing works
The antioxidants of higher plants
Larson, R. A. (1988) · Phytochemistry · doi:10.1016/0031-9422(88)80254-1 · Cited by 2,011 · see citing works
Total Antioxidant Capacity of Fruits
Wang, H., Cao, G., & Prior, R. L. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950579y · Cited by 1,686 · see citing works
Oxygen Radical Absorbing Capacity of Anthocyanins
Wang, H., Cao, G., & Prior, R. L. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960421t · Cited by 1,368 · see citing works
Natural Polyphenols (Vegetable Tannins) as Drugs: Possible Modes of Action
Haslam, E. (1996) · Journal of Natural Products · doi:10.1021/np960040+ · Cited by 1,306 · see citing works
Flavonoid intake and coronary mortality in Finland: a cohort study
Knekt, P., Jarvinen, R., Reunanen, A., & Maatela, J. (1996) · BMJ · doi:10.1136/bmj.312.7029.478 · Cited by 1,268 · see citing works
Phenol Antioxidant Quantity and Quality in Foods: Vegetables
Vinson, J. A., Hao, Y., Su, X., & Zubik, L. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980295o · Cited by 948 · see citing works
Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid Compounds
Chen, J. H., & Ho, C. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970055t · Cited by 916 · see citing works
Natural antioxidants : chemistry, health effects, and applications
Shahidi, F. (1997) · Cited by 677 · see citing works
Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation
Heinonen, M., Meyer, A. S., & Frankel, E. N. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980181c · Cited by 635 · see citing works
Alcohol-Free Red Wine Enhances Plasma Antioxidant Capacity in Humans
Serafini, M., Maiani, G., & Ferro-Luzzi, A. (1998) · Journal of Nutrition · doi:10.1093/jn/128.6.1003 · Cited by 442 · see citing works
Cao, G., Booth, S. L., Sadowski, J. A., & Prior, R. L. (1998) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/68.5.1081 · Cited by 403 · see citing works
Antioxidant Activity of Berry and Fruit Wines and Liquors
Heinonen, M., Lehtonen, P., & Hopia, A. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970489o · Cited by 356 · see citing works
Antioxidant Activity and Total Phenolics in Different Genotypes of Potato ( Solanum tuberosum , L.)
Al-Saikhan, M. S., Howard, L. R., & Miller, J. C., Jr. (1995) · Journal of Food Science · doi:10.1111/j.1365-2621.1995.tb05668.x · Cited by 338 · see citing works
Meyer, A. S., Yi, O., Pearson, D. A., Waterhouse, A. L., & Frankel, E. N. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf960721a · Cited by 329 · see citing works
Plant biochemistry and molecular biology
Heldt, H. (1997) · Medical Entomology and Zoology · Cited by 267 · see citing works
Prenylflavonoids from Humulus lupulus
Stevens, J. F., Ivancic, M., Hsu, V. L., et al. (1997) · Phytochemistry · doi:10.1016/s0031-9422(96)00744-3 · Cited by 260 · see citing works
Free radicals and food additives
Gordon, M. H. (1992) · Food Chemistry · doi:10.1016/0308-8146(92)90040-9 · Cited by 246 · see citing works
Fruit Hydroxycinnamic Acids Inhibit Human Low-Density Lipoprotein Oxidation in Vitro
Meyer, A. S., Donovan, J. L., Pearson, D. A., Waterhouse, A. L., & Frankel, E. N. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9708960 · Cited by 235 · see citing works
Noda, Y., Anzai, K., Mori, A., Kohno, M., Shinmei, M., & Packer, L. (1997) · IUBMB Life · doi:10.1080/15216549700202411 · Cited by 221 · see citing works
Takemasa, M., & Hirasa, K. (1998) · Food science and technology · doi:10.1201/9780585367552 · Cited by 205 · see citing works
THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES a, b
CHIPAULT, J. H., Mizuno, G. R., HAWKINS, J. M., & Lundberg, W. O. (1952) · Journal of Food Science · doi:10.1111/j.1365-2621.1952.tb16737.x · Cited by 201 · see citing works
Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape
Tamura, H., & Yamagami, A. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00044a005 · Cited by 188 · see citing works
Hirasa, K., & Takemasa, M. (1998) · CRC Press eBooks · doi:10.1201/9780367800451 · Cited by 177 · see citing works
Costantino, L., Albasini, A., Rastelli, G., & Benvenuti, S. (1992) · Planta Medica · doi:10.1055/s-2006-961481 · Cited by 167 · see citing works
Avenanthramides : a group of phenolic antioxidants in oats
Dimberg, L. H., Theander, O., & Lingnert, H. (1993) · Cereal Chemistry · Cited by 166 · see citing works
Anthocyanin Pigment Composition of Red‐fleshed Potatoes
RODRIGUEZ‐SAONA, L. E., Giusti, M. M., & Wrolstad, R. E. (1998) · Journal of Food Science · doi:10.1111/j.1365-2621.1998.tb15764.x · Cited by 164 · see citing works
Structures and accumulation patterns of soluble and insoluble phenolics from norway spruce needles
Strack, D., Heilemann, J., Wray, V., et al. (1989) · Phytochemistry · doi:10.1016/s0031-9422(00)97922-6 · Cited by 154 · see citing works
Endothelium-Dependent Vascular Effects of Pycnogenol
Fitzpatrick, D. F., Bing, B., & Rohdewald, P. J. (1998) · Journal of Cardiovascular Pharmacology · doi:10.1097/00005344-199810000-00001 · Cited by 151 · see citing works
Antioxidant activity of flavonol aglycones and their glycosides in methyl linoleate
Hopia, A., & Heinonen, M. (1999) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-999-0060-0 · Cited by 147 · see citing works
Identification and function of antioxidants from oat groats and hulls
Xing, Y., & White, P. J. (1996) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-997-0141-x · Cited by 113 · see citing works
Ducrey, B., Wolfender, J., Marston, A., et al. (1995) · Phytochemistry · doi:10.1016/0031-9422(94)00629-8 · Cited by 108 · see citing works
Prescribing and hospital admissions for asthma in east London: Table 1
Griffiths, C., Naish, J., Sturdy, P., et al. (1996) · BMJ · doi:10.1136/bmj.312.7029.481 · Cited by 107 · see citing works
Extraction and identification of antioxidants in oats
Duve, K. J., & White, P. J. (1991) · Journal of the American Oil Chemists Society · doi:10.1007/bf02663751 · Cited by 103 · see citing works
Structural heterogeneity of wheat endosperm arabinoxylans.
Izydorczyk, M. S., & Βiliaderis, C. G. (1993) · Cereal Chemistry · Cited by 95 · see citing works
Ossipov, V. I., Nurmi, K., Loponen, J. M., et al. (1996) · Journal of Chromatography A · doi:10.1016/0021-9673(95)00765-2 · Cited by 83 · see citing works
Antiperoxidative Components inThymus vulgaris
Haraguchi, H., Saito, T., Ishikawa, H., Date, H., 片岡, 志., Tamura, Y., & Mizutani, K. (1996) · Planta Medica · doi:10.1055/s-2006-957863 · Cited by 81 · see citing works
Antioxidative activity of flavonoids from thyme (Thymus vulgaris L.).
Miura, K., & Nakatani, N. (1989) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.53.3043 · Cited by 70 · see citing works
Ferulic acid in rye and wheat grain and grain dietary fiber.
Rybka, K., Sitarski, J., & Raczynska-Bojanowska, K. (1993) · Cereal Chemistry · Cited by 70 · see citing works
Peroxyl Radical Scavenging Activity of Caffeic Acid and Its Related Phenolic Compounds in Solution
Terao, J., Karasawa, H., Arai, H., et al. (1993) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.57.1204 · Cited by 68 · see citing works
Antioxidant activity of oat extract in soybean and cottonseed oils
Tian, L., & White, P. J. (1994) · Journal of the American Oil Chemists Society · doi:10.1007/bf02675900 · Cited by 61 · see citing works
Fishwick, M. J., & Swoboda, P. A. T. (1977) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740280412 · Cited by 58 · see citing works
Carbonneau, M., Léger, C., Descomps, B., et al. (1998) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-998-0036-5 · Cited by 55 · see citing works
Isolierung des antiphlogistischen Wirkprinzips von Epilobium angustifolium
Hiermann, A., Reidlinger, M., Juan, H., et al. (1991) · Planta Medica · doi:10.1055/s-2006-960117 · Cited by 55 · see citing works
Otsuka, H., Fujioka, S., KOMIYA, T., et al. (1981) · Chemical and Pharmaceutical Bulletin · doi:10.1248/cpb.29.3099 · Cited by 52 · see citing works
Study of the antioxidative effects of thyme, sage, juniper and oregano
Takácsová, M., Príbela, A., & Faktorová, M. (1995) · Food / Nahrung · doi:10.1002/food.19950390309 · Cited by 50 · see citing works
Antioxidant for fats and oils from canary seed: Sterol and triterpene alcohol esters of caffeic acid
TAKAGI, T., & Iida, T. (1980) · Journal of the American Oil Chemists Society · doi:10.1007/bf02662051 · Cited by 30 · see citing works
Keinänen, M. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00035a032 · Cited by 26 · see citing works
Flavone and flavonol glycosides from Calluna vulgaris
Allais, D. P., Simon, A., Bennini, B., et al. (1991) · Phytochemistry · doi:10.1016/s0031-9422(00)98261-x · Cited by 25 · see citing works
Die Steroidalkaloide vonFuntumia africana1
Wagner, H., Seegert, K., Sonnenbichler, H., et al. (1987) · Planta Medica · doi:10.1055/s-2006-962770 · Cited by 20 · see citing works
Inhaltsstoffe vonAndromeda polifolia
PACHALY, P., & Klein, M. (1987) · Planta Medica · doi:10.1055/s-2006-962769 · Cited by 17 · see citing works
Allais, D. P. (1995) · Phytochemistry · doi:10.1016/0031-9422(94)00910-l · Cited by 16 · see citing works
Beyer, U., Tesche, M., Heller, W. E., et al. (1993) · European Journal of Forest Research · doi:10.1007/bf02742153 · Cited by 6 · see citing works
[Contents of main flavonoids in commercial batches of Filipendula ulmaria (L.) Maxim.]. [French]
Lamaison, J., Carnat, A., & Freytet, C. P. (1991) · Cited by 1 · see citing works
Flagged first, then by citations
2 of the 60 references couldn’t be matched to a known paper.
Cited by
Sorted by citations
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081 · see citing works
Antioxidant Activity and Phenolic Compounds in Selected Herbs
Zheng, W., & Wang, S. Y. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010697n · Cited by 2,885 · see citing works
Antioxidant activity and phenolic compounds in 32 selected herbs
Wojdyło, A., Oszmiański, J., & CZEMERYS, R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.04.038 · Cited by 1,985 · see citing works
“Polyphenolic compounds are commonly found in both edible and inedible plants, and they have been reported to have multiple biological effects, including antioxidant activity (Kähkönen et al., 1999).”
BackgroundAntioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., & Vidal, N. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.04.028 · Cited by 1,792 · see citing works
Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., & Prior, R. L. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049696w · Cited by 1,738 · see citing works
Natural antioxidants from residual sources
Moure, A., Cruz, J. M., Franco, D., Domı́nguez, J. M., Sineiro, J., Domı́nguez, H., Núñez, M. J., & Parajó, J. C. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00223-5 · Cited by 1,723 · see citing works
Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents
Shan, B., Cai, Y., Sun, M., & Corke, H. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf051513y · Cited by 1,520 · see citing works
Antioxidants in fruits and vegetables - the millennium's health
Kaur, C., & Kapoor, H. C. (2001) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2001.00513.x · Cited by 1,494 · see citing works
“Antioxidant activity was also measured by oxidizing methyl linoleate in the presence of antioxidants (Hopia et al., 1996; Kahkonen et al., 1999).”
BackgroundMethodPellegrini, N., Colombi, B., Rio, D. D., Salvatore, S., Bianchi, M. A., Brighenti, F., & Serafini, M. (2003) · Journal of Nutrition · doi:10.1093/jn/133.9.2812 · Cited by 1,488 · see citing works
Antimicrobial herb and spice compounds in food
Tajkarimi, M. M., Ibrahim, S. A., & Cliver, D. O. (2010) · Food Control · doi:10.1016/j.foodcont.2010.02.003 · Cited by 1,405 · see citing works
“Crude extracts of herbs and plants have demonstrated oxidative degradation and antioxidant properties (Bendahou et al., 2008; Ibrahim et al., 2009; Kahkonen et al., 1999; Mandalari et al., 2007).”
BackgroundBy-products of plant food processing as a source of functional compounds—Recent developments
Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334 · see citing works
“Beets are ranked among the 10 most potent vegetables with respect to antioxidant capacity ascribed to a total phenolic content of 50–60 mmol/g dry weight (Cao, Sofic, & Prior, 1996; Kähkönen et al., 1999; Vinson, Hao, Su, & Zubik, 1998).”
BackgroundApak, R., Güçlü, K., Demirata, B., Özyürek, M., Çeli̇k, S. E., Bektaşoğlu, B., Berker, K. I., & Özyurt, D. (2007) · Molecules · doi:10.3390/12071496 · Cited by 1,259 · see citing works
“[99] found remarkably high antioxidant activity and high phenolic content (gallic acid equivalents > 20 mg g) for berries, though these two parameters did not have the same meaning for all samples.”
BackgroundAmarowicz, R., Pegg, R. B., Rahimi‐Moghaddam, P., Barl, B., & Weil, J. A. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00278-4 · Cited by 1,179 · see citing works
“Kähkönen et al. (1999) reported that no significant correlations could be found between the total phenolic content and antioxidant activity of 92 plant extracts in any of the studied subgroups.”
BackgroundAnti-oxidant activity and total phenolic content of some Asian vegetables
Kaur, C., & Kapoor, H. C. (2002) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2002.00552.x · Cited by 1,158 · see citing works
“However numerous studies have conclusively shown that the majority of the anti-oxidant activity may be from compounds such as flavonoids, isoflavone, flavones, anthocyanin, catechin and isocatechin rather than from Vitamin C, E and b-carotene (Wang et al., 1996; Kahkonen et al., 1999).”
BackgroundSaeed, N., Khan, M. R., & Shabbir, M. (2012) · BMC Complementary and Alternative Medicine · doi:10.1186/1472-6882-12-221 · Cited by 1,141 · see citing works
“Plant materials rich in phenolics are increasingly being used in the food industry because they retard oxidative degradation of lipids and improve the quality and nutritional value of food [45].”
BackgroundDetermination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts
Oktay, M., Gülçın, İ., & Küfrevioğlu, Ö. İ. (2003) · LWT · doi:10.1016/s0023-6438(02)00226-8 · Cited by 1,070 · see citing works
“…activity (Yen, Duh, & Tsai, 1993; Yang, Lin, & Mau, 2002), whereas the others found no such relationship, since other compounds are responsible for the antioxidant activity (Bocco, Cuvelier, Richard, & Berset, 1998; Maillard & Berset, 1995; Heinonen, Lehtonen, & Hopia, 1998; Kahkonen et al., 1999).”
Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., et al. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-3 · Cited by 1,079 · see citing works
“Earlier smallscale studies from other laboratories have included from a few up to a few hundred samples [20-22,29-31], and in 2007 the U.”
BackgroundFunctional properties of anthocyanins and betalains in plants, food, and in human nutrition
Stintzing, F. C., & Carle, R. (2003) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.07.004 · Cited by 1,063 · see citing works
Antimicrobial properties of phenolic compounds from berries
Puupponen‐Pimiä, R., Nohynek, L. J., Meier, C., Kähkönen, M., Heinonen, M., Hopia, A., & Oksman‐Caldentey, K. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01271.x · Cited by 1,040 · see citing works
“The berry extracts were analysed for total phenolics spectrophotometrically (Lambda Bio-UV/VIS spectrophotometer, Perkin Elmer, Germany) by the Folin±Ciocalteau procedure (KaÈhkoÈnen et al. 1999).”
MethodBerry Phenolics and Their Antioxidant Activity
Kähkönen, M. P., Hopia, A., & Heinonen, M. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010152t · Cited by 1,033 · see citing works
Moyer, R. A., Hummer, K. E., Finn, C. E., Frei, B. B., & Wrolstad, R. E. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011062r · Cited by 961 · see citing works
Antioxidant Activity of Anthocyanins and Their Aglycons
Kähkönen, M. P., & Heinonen, M. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025551i · Cited by 864 · see citing works
Antioxidant activity and total phenolic content of Iranian Ocimum accessions
Javanmardi, J. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00151-1 · Cited by 849 · see citing works
Proteggente, A. R., Pannala, A. S., Paganga, G., van Buren, L., Wagner, E., Wiseman, S. A., van de Put, F., Dacombe, C., & Rice-Evans, C. A. (2002) · Free Radical Research · doi:10.1080/10715760290006484 · Cited by 819 · see citing works
“Nevertheless, antioxidant activity might not always correlate with amounts of phenolics;([60]) but it is important to note that most studies undertaken in this regard have applied pure aglycones and not the dietary forms.”
BackgroundWu, X., Gu, L., Prior, R. L., et al. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0486850 · Cited by 766 · see citing works
Total antioxidant activity and phenolic content in selected vegetables
Ismail, A., MARJAN, Z. M., & Foong, C. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.01.010 · Cited by 762 · see citing works
“No correlation between antioxidant ac- tivity and phenolic content was found in the study by K€ahk€onen et al. (1999) on some plant extracts containing phenolic compounds.”
BackgroundInfluentialKIM, K., TSAO, R., YANG, R., & CUI, S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.01.032 · Cited by 913 · see citing works
Stratil, P., Klejdus, B., & Kubáň, V. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052334j · Cited by 724 · see citing works
Antioxidant Activity of Extracts Obtained from Residues of Different Oilseeds
Matthäus, B. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011440s · Cited by 709 · see citing works
Chemical composition, functional properties and processing of carrot—a review
Sharma, K. D., Karki, S., Thakur, N. S., & Attri, S. (2011) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0310-7 · Cited by 710 · see citing works
“The importance of antioxidant constituents in the maintenance of health and protection from coronary heart disease and cancer is raising considerable interest among scientists, food manufacturers and consumers as the trend of the future is moving toward functional foodwith specific health effects (Velioglu et al. 1998…”
BackgroundPlant genotype affects total antioxidant capacity and phenolic contents in fruit
Scalzo, J., Politi, A., Pellegrini, N., et al. (2005) · Nutrition · doi:10.1016/j.nut.2004.03.025 · Cited by 698 · see citing works
Rahman, M. M., Islam, M. B., Biswas, M., & Alam, A. H. M. K. (2015) · BMC Research Notes · doi:10.1186/s13104-015-1618-6 · Cited by 673 · see citing works
“Although phenolic compounds are commonly found in both edible and in non edible herbs, cereals, fruits, vegetables, oils, spices, and other plant materials [6, 7], scientific information on the antioxidant properties of endemic plants is scare because the availability of endemic plants is limited to certain regions an…”
BackgroundSystematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants
Surveswaran, S., CAI, Y., Corke, H., & Sun, M. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.033 · Cited by 662 · see citing works
“Medicinal plant parts (roots, leaves, branches/stems, barks, flowers, and fruits) are commonly rich in phenolic compounds, such as flavonoids, phenolic acids, stilbenes, tannins, coumarins, lignans and lignins (Cai, Luo, Sun, & Corke, 2004; Kähkönen et al., 1999; Larson, 1988).”
BackgroundPreparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)
Sakanaka, S., Tachibana, Y., & Okada, Y. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.03.013 · Cited by 653 · see citing works
An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
Peschel, W., Sánchez‐Rabaneda, F., Diekmann, W., Plescher, A., Gartzía, I., Jiménez, D., Lamuela-Raventós, R. M., Buxaderas, S., & Codina, C. J. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.03.033 · Cited by 649 · see citing works
“High antioxidant effects of apple extracts with relatively low phenolic content (12.1 mgGAE g 1) have already been described by Kähkönen et al. (1999).”
BackgroundInfluentialBetalainsA New Class of Dietary Cationized Antioxidants
Kanner, J., Harel, S., & Granit, R. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010456f · Cited by 645 · see citing works
Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review
Szajdek, A., & Borowska, E. (2008) · Plant foods for human nutrition · doi:10.1007/s11130-008-0097-5 · Cited by 643 · see citing works
“In addition to protective functions, phenolic compounds—in particular anthocyanins—are responsible for the pigmentation of flowers, fruit and leaves [33, 44].”
BackgroundAssessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants
Maisuthisakul, P., Suttajit, M., & Pongsawatmanit, R. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.11.032 · Cited by 641 · see citing works
Chandra, S., Khan, S. I., Avula, B., Lata, H., Yang, M. H., ElSohly, M. A., & Khan, I. A. (2014) · Evidence-based Complementary and Alternative Medicine · doi:10.1155/2014/253875 · Cited by 664 · see citing works
“The interest in phenolic compounds derived from vegetables and their roles in nutrition are therefore increasing [32, 37].”
BackgroundEffect of Temperatures on Polyphenols during Extraction
Antony, A., & Farid, M. (2022) · Applied Sciences · doi:10.3390/app12042107 · Cited by 654 · see citing works
Hoffmann, L., Besseau, S., Geoffroy, P., Ritzenthaler, C., Meyer, D., Lapierre, C., Pollet, B., & Legrand, M. (2004) · The Plant Cell · doi:10.1105/tpc.020297 · Cited by 582 · see citing works
“Among the myriad of plant natural products, compounds issuing from the phenylpropanoid pathway (Figure 1) have been reported to have antioxidant effects, estrogen-like and vasodilatation activities, and anti-inflammatory and anticancer chemopreventive action (Jang et al., 1997; Kahkonen et al., 1999; Burns et al., 200…”
BackgroundKell, D. B. (2009) · BMC Medical Genomics · doi:10.1186/1755-8794-2-2 · Cited by 554 · see citing works
“This is reasonable given that many of these polyphenols and flavonoid compounds [1650; 1673-1682] have groups such as the catechol moiety that are part of the known iron-binding elements of microbial siderophores.”
BackgroundPolyphenols: food sources, properties and applications – a review
Gharras, H. E. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2009.02077.x · Cited by 566 · see citing works
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
Teixeira, A., Baenas, N., Domínguez‐Perles, R., Barros, A., Rosa, E. A. S., Moreno, D. A., & García‐Viguera, C. (2014) · International Journal of Molecular Sciences · doi:10.3390/ijms150915638 · Cited by 544 · see citing works
“including phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids (flavanols or flavan-3-ols, proanthocyanidins, flavones, and flavonols), and stilbenes [72], which have been reported as responsible for multiple biological effects [73].”
BackgroundHäkkinen, S. H., & Törrönen, A. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00086-7 · Cited by 538 · see citing works
Nuutila, A. M., Puupponen‐Pimiä, R., Aarni, M., & Oksman‐Caldentey, K. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00476-4 · Cited by 533 · see citing works
Sultana, B., Anwar, F., & Przybylski, R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.01.019 · Cited by 533 · see citing works
“Phenolic compounds are not evenly distributed in plant parts; they are present at elevated amounts in the outer parts of the fruits, leaves and barks (Kahkonen et al., 1999).”
BackgroundAntioxidants in tomato (Lycopersium esculentum) as a function of genotype
George, B., Kaur, C., Khurdiya, D. S., & Kapoor, H. C. (2003) · Food Chemistry · doi:10.1016/s0308-8146(03)00165-1 · Cited by 529 · see citing works
Kujala, T. S., Loponen, J. M., Klika, K. D., & Pihlaja, K. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000523q · Cited by 525 · see citing works
Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf047894h · Cited by 523 · see citing works
Kulling, S. E., & Rawel, H. M. (2008) · Planta Medica · doi:10.1055/s-0028-1088306 · Cited by 517 · see citing works
“These assays include the inhibition of methyl linoleate oxidation [39], [43], oxygen radical absorbance capacity (ORAC) [47], [63], trolox equivalence antioxidant capacity (TEAC) [45], [64], [65], [66], ferric ion reducing antioxidant power (FRAP) [67] as well as the antiradical capacity using DPPH…”
BackgroundMethodLiyana‐Pathirana, C. M., & Shahidi, F. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049320i · Cited by 506 · see citing works
An, K., Zhao, D., Wang, Z., Wu, J., Xu, Y., & Xiao, G. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.11.033 · Cited by 500 · see citing works
Several Culinary and Medicinal Herbs Are Important Sources of Dietary Antioxidants
Dragland, S., Senoo, H., Wake, K., Holte, K., & Blomhoff, R. (2003) · Journal of Nutrition · doi:10.1093/jn/133.5.1286 · Cited by 498 · see citing works
Proestos, C., Boziaris, I. S., Nychas, G. E., & Komaitis, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.01.049 · Cited by 490 · see citing works
“They also have metal chelation properties (Kähkönen et al., 1999; Rice-Evans, Miller, & Paganga, 1997).”
BackgroundMethodInfluentialAntioxidant Activity of Extracts from Acacia confusa Bark and Heartwood
Chang, S., Wu, J., Wang, S., Kang, P.-L., Yang, N., & Shyur, L. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0100907 · Cited by 490 · see citing works
Antioxidant Activity of Spices and Their Impact on Human Health: A Review
Yashin, A. Y., Yashin, Y. I., Xia, X., & Nemzer, B. V. (2017) · Antioxidants · doi:10.3390/antiox6030070 · Cited by 509 · see citing works
“[59] measured the antioxidant activity of different plant extracts spectrometrically according to the Folin–Ciocalteu procedure and found the total phenolic content of bog-rosemary as calculated as GAE was even higher than that of all the vegetables and some fruits studied at the same time.”
MethodPotential Impact of Strawberries on Human Health: A Review of the Science
Hannum, S. M. (2004) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690490263756 · Cited by 488 · see citing works
“44 Their lab measured phenolic content by means of the Folin-Ciocalteu procedure and measured antioxidant activity by the methyl linoleate (MeLo) method.”
MethodParejo, I., Viladomat, F., Bastida, J., Rosas-Romero, A., Flerlage, N., Burillo, J., & Codina, C. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020540a · Cited by 473 · see citing works
Bioactive compounds and antioxidant potential of mango peel extract
Ajila, C. M., Naidu, K. A., BHAT, S., & Rao, U. J. S. P. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.04.052 · Cited by 467 · see citing works
“The increased interest in natural antioxidants has led to the antioxidant evaluation of many species of fruits, vegetables, herbs, spices and cereals (Kahkonen et al., 1999; Liyana-Pathirana & Shahidi, 2005; Velioglu, Mazza, Gao, & Oomah, 1998; Wolfe, Xianzhong, & Liu, 2003).”
BackgroundIndian medicinal herbs as sources of antioxidants
Ali, S. S., Kasoju, N., Luthra, A., Singh, A., Hallihosur, S., Sahu, A., & Bora, U. (2007) · Food Research International · doi:10.1016/j.foodres.2007.10.001 · Cited by 460 · see citing works
“Antioxidants derived from fruits, vegetables, spices and cereals are very effective and have reduced interference with the body’s ability to use free radicals constructively (Kahkonen et al., 1999; Wolfe, Xianzhong, & Liu, 2003).”
BackgroundDetermination of antioxidant activity and antioxidant compounds in wild edible mushrooms
Elmastaş, M., Isildak, O., Türkekul, İ., & Temur, N. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.07.003 · Cited by 457 · see citing works
Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods
Lim, Y. Y., & Murtijaya, J. (2007) · LWT · doi:10.1016/j.lwt.2006.12.013 · Cited by 456 · see citing works
“The total phenolic content (TPC) of the plant extracts was determined spectrophotometrically using Folin-Ciocalteau’s reagent according to the method described by Kahkonen et al. (1999) with slight modifications.”
MethodAntioxidant activity and constituents of propolis collected in various areas of China
Ahn, M., Kumazawa, S., Usui, Y., Nakamura, J., Matsuka, M., Zhu, F., & Nakayama, T. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.03.045 · Cited by 457 · see citing works
Antioxidant activity of three edible seaweeds from two areas in South East Asia
Chew, Y.-L., Lim, Y. Y., Omar, M., & Khoo, K. S. (2007) · LWT · doi:10.1016/j.lwt.2007.06.013 · Cited by 455 · see citing works
Mathew, S., & Abraham, T. E. (2005) · Food and Chemical Toxicology · doi:10.1016/j.fct.2005.06.013 · Cited by 452 · see citing works
“lipids and thereby improve the quality and nutritive value of food (Kähkönen et al., 1999; Rice Evans et al., 1995).”
BackgroundSeparation procedures for naturally occurring antioxidant phytochemicals
Tsao, R., & Deng, Z. (2004) · Journal of Chromatography B · doi:10.1016/j.jchromb.2004.09.028 · Cited by 448 · see citing works
Proestos, C., Chorianopoulos, N., Nychas, G. E., & Komaitis, M. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf040083t · Cited by 447 · see citing works
Aronia melanocarpa phenolics and their antioxidant activity
Oszmiański, J., & Wojdyło, A. (2005) · European Food Research and Technology · doi:10.1007/s00217-005-0002-5 · Cited by 447 · see citing works
Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract
Tsai, P., McIntosh, J., Pearce, P. D., et al. (2002) · Food Research International · doi:10.1016/s0963-9969(01)00129-6 · Cited by 446 · see citing works
Hayouni, E. A., Abderrabba, M., Bouix, M., & Hamdi, M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.02.010 · Cited by 442 · see citing works
Nutritional composition of five cultivars of chinese jujube
Li, J., Fan, L., Ding, S., & Ding, X. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.08.016 · Cited by 420 · see citing works
“However, Ismail, Marjan, and Foong (2004) reported no correlation between total phenolic contents and antioxidant capacities of extracts from five types of vegetables, nor were any relationships between antioxidant capacities and phenolic composition found in fruit berry, fruit wines (Heinonen, Meyer, & Frankel, 1998)…”
BackgroundMeneses, N. G. T., Martins, S., Teixeira, J. A., & Mussatto, S. I. (2013) · Separation and Purification Technology · doi:10.1016/j.seppur.2013.02.015 · Cited by 423 · see citing works
“[44] who reported that the antioxidant activity of a phenolic extract cannot be predicted only on the basis of its total phenolic content, but it can be influenced by specific phenolic compounds present in this mixture.”
BackgroundPhenolic contents and antioxidant activity of some food and medicinal plants
Bajpai, M., Pande, A., Tewari, S. K., & Prakash, D. (2005) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480500146606 · Cited by 418 · see citing works
“Certain plants are natural sources of phenols and may be used as antioxidants (Kähkönen et al. 1999).”
BackgroundInfluentialAntioxidant activity of fresh and dry herbs of some Lamiaceae species
Capecka, E., Mareczek, A., & Leja, M. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.09.020 · Cited by 417 · see citing works
Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties
Wojdyło, A., Oszmiański, J., & Laskowski, P. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800510j · Cited by 402 · see citing works
Berries extracts as natural antioxidants in meat products: A review
Lorenzo, J. M., Pateiro, M., Domínguez, R., Barba, F. J., Putnik, P., Kovačević, D. B., Shpigelman, A., Granato, D., & Franco, D. (2017) · Food Research International · doi:10.1016/j.foodres.2017.12.005 · Cited by 400 · see citing works
Bahorun, T., Luximon‐Ramma, A., Crozier, A., & Aruoma, O. I. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1820 · Cited by 399 · see citing works
Importance of Insoluble-Bound Phenolics to Antioxidant Properties of Wheat
Liyana‐Pathirana, C. M., & Shahidi, F. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf052556h · Cited by 399 · see citing works
Anthocyanins—More Than Nature′s Colours
Konczak, I., & Zhang, W. Y. (2004) · BioMed Research International · doi:10.1155/s1110724304407013 · Cited by 388 · see citing works
Distribution of Conjugated and Free Phenols in Fruits: Antioxidant Activity and Cultivar Variations
Imeh, U., & Khokhar, S. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020342j · Cited by 383 · see citing works
Relative antioxidant and cytoprotective activities of common herbs
Yoo, K. M., Lee, C. H., Lee, H., et al. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.07.006 · Cited by 379 · see citing works
“Bioactive compounds commonly found in fruits, vegetables, herbs, and other plants have been shown to have possible health benefits with antioxidative, anticarcinogenic, atherosclerosis, antimutagenic, and angiogenesis inhibitory activities (Cao & Cao, 1999; Geleijnse, Launer, Hofman, Pols, & Witteman, 1999; Kahkonen e…”
InfluentialA review: using nanoparticles to enhance absorption and bioavailability of phenolic phytochemicals
Li, Z., Jiang, H., Xu, C., & Gu, L. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.010 · Cited by 376 · see citing works
Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds
Proestos, C., & Komaitis, M. (2007) · LWT · doi:10.1016/j.lwt.2007.04.013 · Cited by 375 · see citing works
“The spectrophotometric measurement was repeated three times for each extract and the average data was interpolated in a gallic acid calibration curve and expressed as mg of gallic acid per g of dry sample (Kähkönen et al., 1999).”
MethodOn the extraction and antioxidant activity of phenolic compounds from winery wastes
Lafka, T.-I., Sinanoglou, V. J., & Lazos, E. S. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.01.068 · Cited by 374 · see citing works
Effects of ultrasound treatments on quality of grapefruit juice
Aadil, R. M., Zeng, X., Han, Z., et al. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.06.008 · Cited by 371 · see citing works
“Phenolic compounds are one of the main contributors in antioxidant activity in fruit juices and polyphenolic compounds are commonly found in both edible and inedible plants which have been reported to have multiple biological effects and antioxidant activities (Van Acker et al., 1996; Kähkönen et al., 1999).”
BackgroundAntioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective
Heinonen, M. (2007) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200700006 · Cited by 367 · see citing works
Peterson, D. M. (2001) · Journal of Cereal Science · doi:10.1006/jcrs.2000.0349 · Cited by 366 · see citing works
Rodríguez-Carpena, J. G., Morcuende, D., Andrade, M. J., Kylli, P., & Estévez, M. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1048832 · Cited by 362 · see citing works
Antioxidant nutritional quality of tomato
Frusciante, L., Carli, P., Ercolano, M. R., Pernice, R., Matteo, A. D., Fogliano, V., & Pellegrini, N. (2007) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200600158 · Cited by 362 · see citing works
“[14] reported that the total phenolic content of tomatoes is up to 200 mg of gallic acid equivalent per 100 g (as dried weight).”
BackgroundQuantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits
Reynertson, K. A., Yang, H., Jiang, B., Basile, M. J., & Kennelly, E. J. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.01.021 · Cited by 355 · see citing works
“Analysis was performed by the Folin-Ciocalteu method (Singleton & Rossi, 1965; Kähkönen et al., 1999).”
MethodAn Assessment of the Antioxidant and Antimicrobial Activity of Six Species of Edible Irish Seaweeds
Cox, S., Abu-Ghannam, N., & Gupta, S. (2010) · PubMed · doi:10.21427/d7hc92 · Cited by 353 · see citing works
“Kahkonen et al. (1999) stated that flavonoids are probably the most important natural phenolics due to their broad spectrum of chemical and biological activities, including antioxidant and free radical scavenging properties.”
BackgroundAntioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice
Butsat, S., & Siriamornpun, S. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.001 · Cited by 353 · see citing works
Quality characteristics of sesame seeds and by-products
Elleuch, M., Besbes, S., Roiseux, O., Blecker, C. S., & Attia, H. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.09.008 · Cited by 358 · see citing works
“Indeed, it was established that coats of vegetable seeds, coats of cereal grains and peels of fruits (characterized by the high dietary fibre content) contain higher amounts of polyphenols than the cotyledon, the endosperm and the pulp fractions respectively (Dueñas, Hernández, & Estrella, 2002; Gorinstein et al., 200…”
BackgroundVázquez, G., Fontenla, E., Santos, J., Freire, M. S., González‐Álvarez, J., & Antorrena, G. (2008) · Industrial Crops and Products · doi:10.1016/j.indcrop.2008.03.003 · Cited by 352 · see citing works
In vitro antioxidant activities of Stevia rebaudiana leaves and callus
., M. T., Patel, V. H., & Subhash, R. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.08.004 · Cited by 351 · see citing works
“Phenolic compounds are commonly found in both edible and non-edible plants, and they have been reported to have multiple biological effects, including antioxidant activity (Kahkonen et al., 1999).”
BackgroundInfluentialProduction of Antioxidant High Dietary Fiber Powder from Carrot Peels
Chantaro, P., Devahastin, S., & Chiewchan, N. (2008) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2007.11.013 · Cited by 346 · see citing works
Aromatic plants as a source of bioactive compounds
Christaki, E., Bonos, E., Giannenas, I., & Florou-Paneri, P. (2012) · Agriculture · doi:10.3390/agriculture2030228 · Cited by 346 · see citing works
“Aromatic plants and their essential oils are good sources of natural antioxidants, such as phenolic compounds, e.g., eugenol, thymol, carvacrol [58,59].”
Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species
Chan, E. W. C., Lim, Y. Y., Wong, L. F., et al. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.016 · Cited by 344 · see citing works
Antioxidant evaluation protocols: Food quality or health effects
Becker, E. M., Nissen, L. R., & Skibsted, L. H. (2004) · European Food Research and Technology · doi:10.1007/s00217-004-1012-4 · Cited by 344 · see citing works
- Authors
- Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M.
- Affiliations
- University of Helsinki (FI)
- Corresponding author
- Kähkönen, Marja P.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-09-24
- Volume
- 47
- Issue
- 10
- Pages
- 3954-3962
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2138132897
- Cited by
- 3,854
- References
- 60
- Citations by year
- 2026: 95 · 2025: 119 · 2024: 113 · 2023: 143 · 2022: 154 · 2021: 200 · 2020: 192 · 2019: 168 · 2018: 205 · 2017: 174 · 2016: 206 · 2015: 228 · 2014: 239 · 2013: 209 · 2012: 226
- FWCI
- 14.16
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- antioxidant activity, phenolic compounds, plant extracts, total phenolic content, gallic acid equivalent, berries, aronia, crowberry, apple, medicinal plants, bark, potato peel, natural antioxidants
- MeSH terms
- Antioxidants, Linoleic Acids, Oxidation-Reduction, Phenols, Plant Extracts
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
