Fruit red colorants impact on the antiradical activity determined by DPPH method

Authors

  • Ondrej Hegedűs J. Selye University, Faculty of Economics and Informatics, Department of Management, Hradná 21, 945 01 Komárno, Slovakia, Tel.: +421 35 32 60 865 https://orcid.org/0000-0002-0643-7014
  • Boglárka Borovicza J. Selye University, Faculty of Education, Department of Chemistry, Bratislavská cesta 3322, 945 01 Komárno, Slovakia, Tel.: +421 35 32 60 865 https://orcid.org/0000-0003-4266-7869
  • Katarí­na Szarka J. Selye University, Faculty of Education, Department of Chemistry, Bratislavská cesta 3322, 945 01 Komárno, Slovakia, Tel.: +421 35 32 60 683 https://orcid.org/0000-0002-0741-3364
  • Andrea Vargová J. Selye University, Faculty of Education, Department of Chemistry, Bratislavská cesta 3322, 945 01 Komárno, Slovakia, Tel.: +421 35 32 60 873
  • Dániel Reménység J. Selye University, Faculty of Education, Department of Chemistry, Bratislavská cesta 3322, 945 01 Komárno, Slovakia, Tel.: +421 35 32 60 683 https://orcid.org/0000-0002-2745-9351
  • Adriána Maťová Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Vegetable Production, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4262 https://orcid.org/0000-0003-3325-0834
  • Barnabás Czibor J. Selye University, Faculty of Education, Department of Chemistry, Bratislavská cesta 3322, 945 01 Komárno, Slovakia, Tel.: +421 35 32 60 873
  • Alžbeta Hegedüsová Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Vegetable Production, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4712

DOI:

https://doi.org/10.5219/1374

Keywords:

DPPH method, antiradical activity, dependence, ascorbic acid, polyphenols

Abstract

This work is focused on the determination of antiradical activity (ARA) by the method of free radical scavenging of 2,2-Diphenyl-1-picrylhydrazyl (DPPH). Since the DPPH solution is intense purple-coloured and absorbs at a wavelength of 517 nm, similar to the anthocyanin colorants of fruits, the modification of the method examined the effect of the colour of the sample extracts on the result of the ARA determination. Statistical evaluation of the results of the analyses using Youden's graphing method revealed that the two compared method adjustments gave consistent results over the observed range of antiradical activity. It also showed that there was no statistically significant difference between the mean ARA values obtained by the two treatments. Investigation of the effect of the evaluated fruit components revealed a strong correlation between the content of ascorbic acid and ARA in samples containing no anthocyanin colorants. For the fruit samples studied, ARA values showed a strong correlation with polyphenol content.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S., Bektaşoğlu, B., Berker, K. I., Özyurt, D. 2007. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules, vol. 12, no. 7, p. 1497-1547. https://doi.org/10.3390/12071496 DOI: https://doi.org/10.3390/12071496

Blois, M. S. 1958. Antioxidant determinations by the use of a stable free radical. Nature, vol. 181, no. 4617, p. 1199-1200. https://doi.org/10.1038/1811199a0 DOI: https://doi.org/10.1038/1811199a0

Brand-Willams, W., Cuvelier, M. E., Berset, C. W. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, vol. 28, no. 1, p. 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5 DOI: https://doi.org/10.1016/S0023-6438(95)80008-5

Carmona-Jiménez, Y., García-Moreno, V. M., Igartuburu, J. M., Barosso, C. G. 2014. Simplification of the DPPH assay for estimating the antioxidant activity of wine and wine by-products. Food Chemistry, vol. 165, p. 198-204. https://doi.org/10.1016/j.foodchem.2014.05.106 DOI: https://doi.org/10.1016/j.foodchem.2014.05.106

Chang, S. T., Wu, J. H., Wang, S. Y., Kang, P. L., Yang, N. S., Shyur, L. F. 2001. Antioxidant activity of extracts from Acacia confusa bark and heartwood. Journal of Agricultural and Food Chemistry, vol. 49, no. 7, p. 3420-3424. https://doi.org/10.1021/jf0100907 DOI: https://doi.org/10.1021/jf0100907

Chen, Z., Bertin, R., Froldi, G. 2013. EC50 estimation of antioxidant activity in DPPH assay using several statistical programs. Food Chemistry, vol. 138, no. 1, p. 414-420. https://doi.org/10.1016/j.foodchem.2012.11.001 DOI: https://doi.org/10.1016/j.foodchem.2012.11.001

Dancey, Ch. P., Reidy, J. 2004. Statistics without maths for psychology. The 4thed. Essex, England: Prentice Hall. 636 p. ISBN-13: 9780131249417.

Dawidowicz, A. L., Wianowska, D., Olszowy, M. 2012. On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity). Food Chemistry, vol. 131, no. 3, p. 1037-1043. https://doi.org/10.1016/j.foodchem.2011.09.067 DOI: https://doi.org/10.1016/j.foodchem.2011.09.067

Du Toit, R., Volsteedt, Y., Apostolides, Z. 2001. Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents. Toxicology, vol. 166, no. 1-2, p. 63-69. https://doi.org/10.1016/S0300-483X(01)00446-2 DOI: https://doi.org/10.1016/S0300-483X(01)00446-2

Gramza-Michałowska, A., Człapka-Matyasik, M. 2011. Evaluation of the antiradical potential of fruit and vegetable snacks. ACTA Scientiarum Polonorum Technologia Alimentaria, vol. 10, no. 1, p. 63-72. https://doi.org/10.2478/pjfns-2013-0026 DOI: https://doi.org/10.2478/pjfns-2013-0026

Gülcin, I. 2005. The antioxidant and radical scavenging activities of black pepper (Piper nigrum) seeds. International Journal of Food Sciences and Nutrition. vol. 56, no. 7, p. 491-499. https://doi.org/10.1080/09637480500450248 DOI: https://doi.org/10.1080/09637480500450248

Hegedűs, A., Engel, R., Abrankó, L., Balogh, E.K., Blázovics, A., Hermán, R., Stefanovits‐Bányai, É. 2010. Antioxidant and antiradical capacities in apricot (Prunus armeniaca L.) fruits: variations from genotypes, years, and analytical methods. Journal of Food Science, vol. 75, no. 9, p. 722-730. https://doi.org/10.1111/j.1750-3841.2010.01826.x DOI: https://doi.org/10.1111/j.1750-3841.2010.01826.x

Hegedűs, O., Čepelová, D., Hegedűsová, A. 2015. The Evaluation of Titrimetric Method for Determination of Fats in Foodstuffs. Chemické listy. vol. 109, no. 9, p. 710-713. Available at: http://www.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/316/316.

Hegedűs, O., Hegedűsová, A., Šlosár, M., Maťová, A., Szarka, K. 2019a. Antioxidant activity determination of horticultural crops. In: SGEM 2019. Nano, bio and green - technologies for a sustainable future. Micro and nano technologies, advances in biotechnology: 19th international multidisciplinary scientific geoconference SGEM. Albena, Bulgaria: 19th international multidisciplinary scientific geoconference SGEM 2019, 30 June - 6 July, 2019, Albena, Bulgaria. p. 543-550. ISBN 978-619-7408-88-1. Available at: https://www.sgem.org/index.php/elibrary?view=publication&task=show&id=6420.

Hegedűs, O., Szarka, K., Hegedűsová, A., Gódány, Z., Šlosár, M., Nechifor, A. C., Tonk, S. 2019b. Validation and Quality Assurance of Ascorbic Acid Determination in Agricultural Products. Revista de Chimie, vol. 70, no. 7, p. 2308-2314. Available at: https://www.revistadechimie.ro/pdf/2%20HEGHEDUS%207%2019.pdf DOI: https://doi.org/10.37358/RC.19.7.7329

Hegedűsová, A., Mezeyová, I., Timoracká, M., Šlosár, M., Musilová, J., Juríková, T. 2015. Total polyphenol content and antioxidant capacity changes in dependence on chosen garden pea varieties, Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, p. 1-8. https://doi.org/10.5219/412 DOI: https://doi.org/10.5219/412

Ivanišová, E., Fikselová, M., Vietoris, V., Mellen, M. 2010. Antioxidant effects of herbal extracts and their food application. Potravinarstvo Slovak Journal of Food Sciences, vol. 4, no. 4, p. 34-37. https://doi.org/10.5219/75 DOI: https://doi.org/10.5219/75

Jakobek, L., Šeruga, M., Novak, I., Medvidović-Kosanović, M. 2007. Flavonols, phenolic acids and antioxidant activity of some red fruits. Deutsche Lebensmittel-Rundschau, vol. 103, no. 8, p. 369. Available at: https://bib.irb.hr/datoteka/321086.Jakobek.L._DLR_10382007_369-378.pdf.

Jakobek, L., Seruga, M. 2012. Influence of anthocyanins, flavonols and phenolic acids on the antiradical activity of berries and small fruits. International journal of food properties, vol. 15, no. 1, p. 122-133.

https://doi.org/10.1080/10942911003754684 DOI: https://doi.org/10.1080/10942911003754684

Jakobek, L., Seruga, M., Novak, I., Medvidović-Kosanović, M., Šeruga, B. 2008. Kinetika inhibicije DPPH radikala i antiradikalna aktivnost polifenola iz plodova aronije i bazge (DPPH radical inhibition kinetic and antiradical activity of polyphenolsfrom chokeberry and elderberry fruits). Pomologia Croatica: Glasilo Hrvatskog agronomskog društva, vol. 14, no. 2, p. 101-118. Available at: https://www.academia.edu/1009157/Kinetika_inhibicije_DPPH_radikala_i_antiradikalna_aktivnost_polifenola_iz_plodova_aronije_i_bazge.

Kedare, S. B., Singh, R. P. 2011. Genesis and development of DPPH method of antioxidant assay. Journal of food science and technology, vol. 48, no. 4, p. 412-422. https://doi.org/10.1007/s13197-011-0251-1 DOI: https://doi.org/10.1007/s13197-011-0251-1

Lachman, J., Hamouz, K., Cepl, J., Pivec, V., Sulc, M., Dvorák, P. 2006. Vliv vybranych faktoru na obsah polyfenolu a anti-oxidacni aktivitu hliz brambor (The Effect of Selected Factors on Polyphenol Content and Antioxidant Activity in Potato Tubers). Chemické listy, vol. 100, no. 7, p. 522-527.

Meloun, M., Militký, J. 1994. Statistické zpracování experimentálních dat (Statistical processing of experimental data). Plus Praha, 840 p. ISBN 80-85297-56-6.

Mishra, K., Ojha, H., Chaudhury, N. K. 2012. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food chemistry, vol. 130, no. 4, p. 1036-1043. https://doi.org/10.1016/j.foodchem.2011.07.127 DOI: https://doi.org/10.1016/j.foodchem.2011.07.127

Sánchez-Moreno, C., Larrauri, J. A., Saura-Calixto, F. 1998. A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, vol. 76, no. 2, p. 270-276. https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9 DOI: https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9

Rinaldi, M., Caligiani, A., Borgese, R., Palla, G., Barbanti, D., & Massini, R. 2013. The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content. LWT-Food Science and Technology, vol. 53, no. 1, p. 355-359. https://doi.org/10.1016/j.lwt.2013.02.015 DOI: https://doi.org/10.1016/j.lwt.2013.02.015

Sánchez-Rangel, J. C., Benavides, J., Heredia, J. B., Cisneros-Zevallos, L., Jacobo-Velázquez, D. A. 2013. The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination. Analytical Methods, vol. 5, no. 21, p. 5990-5999. https://doi.org/10.1039/C3AY41125G DOI: https://doi.org/10.1039/c3ay41125g

Vollmannová, A., Margitanová, E., Tóth, T., Timoracká, M., Urminská, D., Bojňanská, T., Čičová, I. 2013. Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds. Czech Journal of Food Sciences, vol. 31, no. 6, p. 589-595. https://doi.org/10.17221/452/2012-CJFS DOI: https://doi.org/10.17221/452/2012-CJFS

Žiarovská, J., Shevtsova, T., Gažo, J., Brindza, J., Garkava, K., Bežo, M. 2014. Antioxidačná aktivita peľu briez vo vzťahu k expresii BetV1 alergénu (Antioxidant Activity of Birch Pollen in Relation to Expression of BetV1 Allergen). Chemické listy, vol. 108, no. 11, p. 1080-1083. Available at: http://www.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/441/441.

Downloads

Published

2020-07-28

How to Cite

Hegedűs, O., Borovicza, B., Szarka, K., Vargová, A., Reménység, D., Maťová, A., Czibor, B., & Hegedüsová, A. (2020). Fruit red colorants impact on the antiradical activity determined by DPPH method. Potravinarstvo Slovak Journal of Food Sciences, 14, 473–482. https://doi.org/10.5219/1374

Issue

Vol. 14 (2020): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 > >>