4.6 Article

Quantitative Structure-Property Relationship (QSPR) of Plant Phenolic Compounds in Rapeseed Oil and Comparison of Antioxidant Measurement Methods

Related references

Note: Only part of the references are listed.
Article Chemistry, Multidisciplinary

Effect of Temperatures on Polyphenols during Extraction

Anila Antony et al.

Summary: Polyphenols, bioactive compounds commonly found in plants, have high antioxidant power and are correlated to many health benefits. Traditional and novel extraction methods have been investigated for the extraction of polyphenols. The optimal extraction temperature for subcritical water extraction (SWE) can reach as high as 100-200 degrees C, leading to high yields and antioxidant capacities. The main factors affecting the extraction of polyphenols include thermal degradation, formation of Maillard reaction products, selection of plant matrix, and extraction conditions. The correlation between total phenolic content (TPC) and antioxidant activity lacks consensus.

APPLIED SCIENCES-BASEL (2022)

Article Chemistry, Multidisciplinary

Structure-antioxidant activity (oxygen radical absorbance capacity) relationships of phenolic compounds

Shuhei Sakurai et al.

Summary: This study used the semi-empirical molecular orbital method PM7 to calculate the thermodynamic properties associated with ORAC, and applied clusterwise linear regression analysis to group antioxidants based on their structure. By analyzing the data, the trend in hydrophilic ORAC values was determined based on the presence or absence of oxygen functional groups in the ortho position of phenol. Further research is needed to predict the ORAC of other antioxidants using indicators other than bond dissociation enthalpy.

STRUCTURAL CHEMISTRY (2022)

Article Nutrition & Dietetics

Radical Scavenging Mechanisms of Phenolic Compounds: A Quantitative Structure-Property Relationship (QSPR) Study

Melanie Platzer et al.

Summary: This study aimed to investigate the antioxidant properties of secondary plant metabolites and their impact on the outcome of the oxygen radical absorbance capacity assay. The number of hydroxyl groups was found to have a greater influence on antioxidant activity, while the Bors criteria had a smaller impact. Different antioxidant assays may be based on distinct reaction mechanisms.

FRONTIERS IN NUTRITION (2022)

Review Food Science & Technology

Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products

Magdalena Efenberger-Szmechtyk et al.

Summary: Polyphenols, the main bioactive compounds in plant extracts, exhibit antimicrobial and antioxidant activities. They can alter microbial morphology and affect bacterial cell walls, thus positively impacting the shelf-life of meat and meat products.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Biochemistry & Molecular Biology

Common Trends and Differences in Antioxidant Activity Analysis of Phenolic Substances Using Single Electron Transfer Based Assays

Melanie Platzer et al.

Summary: Numerous assays have been developed to measure antioxidant activity, with the DPPH and ABTS assays being popular examples. This study compared the antioxidant potentials of 24 phenolic compounds using both methods and found common trends among most subgroups, but significant differences for some compounds. It suggests that the choice of assay should be based on the specific subgroup of phenolic compounds being studied.

MOLECULES (2021)

Review Green & Sustainable Science & Technology

A comprehensive review of the selection of natural and synthetic antioxidants to enhance the oxidative stability of biodiesel

C. V. Jemima Romola et al.

Summary: The achievement of sustainable development goals emphasizes alternative fuel strategies, such as biodiesel production from plant and animal matter, particularly focusing on long-chain fatty acid esters. Biodiesel production from renewable energy sources is preferred due to its environmental and cost-effective benefits. However, limitations hinder the efficiency of biodiesel utilization, which must be rectified to enhance efficacy.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2021)

Article Chemistry, Physical

Functional and Antioxidant Properties of Plastic Bottle Caps Incorporated with BHA or BHT

Yu-Wen Wang et al.

Summary: The study developed antioxidant active plastic bottle caps by incorporating BHA or BHT in HDPE, with FT-IR and DSC tests confirming stability and suitability. The antioxidant activity increased with higher concentrations of BHA and BHT, and migration experiments showed effective inhibition of oxidation in fatty foods and milk products.

MATERIALS (2021)

Article Biochemistry & Molecular Biology

How Does the Phenol Structure Influence the Results of the Folin-Ciocalteu Assay?

Melanie Platzer et al.

Summary: The FC assay does not measure the polyphenol content of a sample but rather determines its reducing capacity. Different results were observed for phenols representing different subgroups, indicating that the FC results depend on the number of fulfilled Bors criteria for the structure of the phenols.

ANTIOXIDANTS (2021)

Review Dermatology

Polyphenols as natural antioxidants in cosmetics applications

Debora Jackeline de Lima Cherubim et al.

JOURNAL OF COSMETIC DERMATOLOGY (2020)

Editorial Material Biochemistry & Molecular Biology

Antioxidant Activity of Polyphenolic Plant Extracts

Dimitrios Stagos

ANTIOXIDANTS (2020)

Article Cell Biology

Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity Relationship

Qiang Zhang et al.

OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2020)

Article Chemistry, Applied

Effects of drying temperature and long-term storage conditions on black rice phenolic compounds

Gustavo Heinrich Lang et al.

FOOD CHEMISTRY (2019)

Review Plant Sciences

What is responsible for antioxidant properties of polyphenolic compounds from plants?

Malgorzata Olszowy

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2019)

Article Biochemistry & Molecular Biology

Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

Berta Alcalde et al.

ANTIOXIDANTS (2019)

Article Food Science & Technology

A Kinetic Approach to Evaluate the Structure-Based Performance of Antioxidants During Lipid Oxidation

Reza Farhoosh

JOURNAL OF FOOD SCIENCE (2018)

Article Food Science & Technology

Effects of sesame seed extract as a natural antioxidant on the oxidative stability of sunflower oil

Syed Ammar Hussain et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Food Science & Technology

Comparison of the oxidative stability of cold-pressed rapeseed oil using Pressure Differential Scanning Calorimetry and Rancimat methods

Edyta Symoniuk et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Article Food Science & Technology

Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

Lucia Redondo-Cuevas et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Article Agronomy

Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit

Xiaoan Li et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2017)

Article Food Science & Technology

Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits

Aline Medeiros Alves et al.

FOOD SCIENCE AND TECHNOLOGY (2017)

Review Chemistry, Analytical

Recent Applications for in Vitro Antioxidant Activity Assay

Andrei A. Bunaciu et al.

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2016)

Article Thermodynamics

Oxidative stability of camelina (Camelina sativa L.) oil using pressure differential scanning calorimetry and Rancimat method

Katarzyna Ratusz et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2016)

Article Biochemistry & Molecular Biology

Comparative Evaluation of Total Antioxidant Capacities of Plant Polyphenols

Kristof Csepregi et al.

MOLECULES (2016)

Review Green & Sustainable Science & Technology

Stability of biodiesel - A review

Rajesh Kumar Saluja et al.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2016)

Review Chemistry, Medicinal

Computational Studies of Free Radical-Scavenging Properties of Phenolic Compounds

Petko Alov et al.

CURRENT TOPICS IN MEDICINAL CHEMISTRY (2015)

Article Chemistry, Applied

Migration of Tinuvin P and Irganox 3114 into milk and the corresponding authorised food simulant

Zsolt Bodai et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2015)

Article Food Science & Technology

Measurement of antioxidant activity

Fereidoon Shahidi et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Review Food Science & Technology

Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Mostafa Taghvaei et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Biochemistry & Molecular Biology

How do nutritional antioxidants really work: Nucleophilic tone and para-hormesis versus free radical scavenging in vivo

Henry J. Forman et al.

FREE RADICAL BIOLOGY AND MEDICINE (2014)

Article Food Science & Technology

Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants

Xiaoqiang Chen et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Thermodynamics

Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods

Hanna Ciemniewska-Zytkiewicz et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2014)

Article Biochemistry & Molecular Biology

Structure and Antioxidant Activity Relationships of Isoflavonoids from Dalbergia parviflora

Worrawat Promden et al.

MOLECULES (2014)

Article Food Science & Technology

The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil

Mostafa Taghvaei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Agricultural Engineering

A comparison of pure and natural antioxidant modified rapeseed oil storage properties

Raimondas Kreivaitis et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Food Science & Technology

Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

Marcela L. Martinez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Biochemistry & Molecular Biology

Antioxidative Properties of Functional Polyphenols and Their Metabolites Assessed by an ORAC Assay

Hidekazu Ishimoto et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2012)

Article Food Science & Technology

High-pressure high-temperature extraction of phenolic compounds from grape skins

Alessandro A. Casazza et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)

Article Engineering, Chemical

Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins

Diego T. Santos et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Thermodynamics

Biodiesel from soybean oil, castor oil and their blends Oxidative stability by PDSC and rancimat

M. B. Dantas et al.

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2011)

Article Food Science & Technology

Synergistic and Antagonistic Interactions of Phenolic Compounds Found in Navel Oranges

Brenner L. Freeman et al.

JOURNAL OF FOOD SCIENCE (2010)

Review Green & Sustainable Science & Technology

Stability of biodiesel and its blends: A review

Siddharth Jain et al.

RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2010)

Article Food Science & Technology

A kinetic study of oxidation development in sunflower oil under microwave heating: Effect of natural antioxidants

Naciye Erkan et al.

FOOD RESEARCH INTERNATIONAL (2009)

Review Food Science & Technology

In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems

Sotirios Kiokias et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Food Science & Technology

In VitroMethods of Assay of Antioxidants: An Overview

Sudhakar Singh et al.

FOOD REVIEWS INTERNATIONAL (2008)

Article Agriculture, Multidisciplinary

Structure-activity relationships of flavonoids in the cellular antioxidant activity assay

Kelly L. Wolfe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

Pressurized liquid extraction of flavonoids from spinach

L. Howard et al.

JOURNAL OF FOOD SCIENCE (2008)

Article Pharmacology & Pharmacy

Antioxidant properties of phenols

Mario C. Foti

JOURNAL OF PHARMACY AND PHARMACOLOGY (2007)

Article Energy & Fuels

Jatropha-Palm biodiesel blends: An optimum mix for Asia

Rakesh Sarin et al.

Article Agriculture, Multidisciplinary

Spectrophotometric determination of phenolic compounds by enzymatic and chemical methods - A comparison of structure-activity relationship

Yam-Tak Ma et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Multidisciplinary

Modeling and statistical analysis of DPPH scavenging activity of phenolics

Zhivko A. Velkov et al.

COLLECTION OF CZECHOSLOVAK CHEMICAL COMMUNICATIONS (2007)

Article Food Science & Technology

Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating

Radwan S. Farag et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)

Article Chemistry, Medicinal

A Quantitative Structure-Activity Relationship (QSAR) study of the antioxidant activity of flavonoids

BF Rasulev et al.

QSAR & COMBINATORIAL SCIENCE (2005)

Article Chemistry, Applied

Effect of antioxidants on the oxidative stability of methyl soyate (biodiesel)

RO Dunn

FUEL PROCESSING TECHNOLOGY (2005)

Review Agriculture, Multidisciplinary

The chemistry behind antioxidant capacity assays

DJ Huang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay

A Dávalos et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

XL Wu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Enzymatic method for the determination of total phenolic content in tea and wine

R Stevanato et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Review Biochemistry & Molecular Biology

Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships

KE Heim et al.

JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2002)

Article Food Science & Technology

Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils

CP Tan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)

Article Engineering, Mechanical

High performance ester lubricants from natural oils

DR Kodali

INDUSTRIAL LUBRICATION AND TRIBOLOGY (2002)

Article Agriculture, Multidisciplinary

Antioxidant activity and phenolic compounds in selected herbs

W Zheng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Review Pathology

Antioxidants in health and disease

IS Young et al.

JOURNAL OF CLINICAL PATHOLOGY (2001)

Review Chemistry, Applied

Natural antioxidants from residual sources

A Moure et al.

FOOD CHEMISTRY (2001)

Review Plant Sciences

Flavonoids as antioxidants

PG Pietta

JOURNAL OF NATURAL PRODUCTS (2000)

Article Agriculture, Multidisciplinary

Effects of heat processing and storage on flavanols and sensory qualities of green tea beverage

LF Wang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)