Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants
Identifieur interne : 001E96 ( Main/Exploration ); précédent : 001E95; suivant : 001E97Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants
Auteurs : D. A. Jacobo-Velázquez [États-Unis] ; L. Cisneros-Zevallos [États-Unis]Source :
- Journal of Food Science [ 0022-1147 ] ; 2009-11.
English descriptors
Abstract
ABSTRACT: This study presents a new approach to analyze data correlating total antioxidant activity and total phenolic compounds in foods. The correlation of both variables is a common practice found in the literature. The purpose of these correlations is to determine the contribution of phenolics to the total antioxidant activity of foods. When low R2 values are obtained, the general conclusion is that other compounds have a higher relevance than phenolics in the total antioxidant activity of the samples. However, these correlations do not consider differences in the phenolic profiles that can be qualitatively (type of phenolics present) and quantitatively (the relative amounts or proportions of phenolics present) among the samples under investigation. The new approach to analyze these simple correlations presented herein takes into consideration the phenolic profiles and provides information on the effectiveness of phenolics present in the samples to neutralize free radicals. Data obtained from carrots stored under conditions of air and hyperoxia (superatmospheric oxygen) are used to exemplify how to apply this new approach.
Url:
DOI: 10.1111/j.1750-3841.2009.01352.x
Affiliations:
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Cisneros-Zevallos</name><affiliation wicri:level="2"><country wicri:rule="url">États-Unis</country><wicri:regionArea>Authors are with Dept. of Horticultural Sciences, Texas A&M Univ., Vegetable & Fruit Improvement Center, College Station, TX 77843‐2133</wicri:regionArea><placeName><region type="state">Texas</region></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Food Science</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><publisher>Blackwell Publishing Inc</publisher><pubPlace>Malden, USA</pubPlace><date type="published" when="2009-11">2009-11</date><biblScope unit="volume">74</biblScope><biblScope unit="issue">9</biblScope><biblScope unit="page" from="R107">R107</biblScope><biblScope unit="page" to="R113">R113</biblScope></imprint><idno type="ISSN">0022-1147</idno></series><idno type="istex">1543B7F9A4CEB5C78DC561F09DF77E27B3D8C6FA</idno><idno type="DOI">10.1111/j.1750-3841.2009.01352.x</idno><idno type="ArticleID">JFDS1352</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>data analysis</term><term>free radicals</term><term>hyperoxia</term><term>phenolic profiles</term><term>specific antioxidant activity</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">ABSTRACT: This study presents a new approach to analyze data correlating total antioxidant activity and total phenolic compounds in foods. The correlation of both variables is a common practice found in the literature. The purpose of these correlations is to determine the contribution of phenolics to the total antioxidant activity of foods. When low R2 values are obtained, the general conclusion is that other compounds have a higher relevance than phenolics in the total antioxidant activity of the samples. However, these correlations do not consider differences in the phenolic profiles that can be qualitatively (type of phenolics present) and quantitatively (the relative amounts or proportions of phenolics present) among the samples under investigation. The new approach to analyze these simple correlations presented herein takes into consideration the phenolic profiles and provides information on the effectiveness of phenolics present in the samples to neutralize free radicals. Data obtained from carrots stored under conditions of air and hyperoxia (superatmospheric oxygen) are used to exemplify how to apply this new approach.</div></front></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Texas</li></region></list><tree><country name="États-Unis"><region name="Texas"><name sortKey="Jacobo Elazquez, D A" sort="Jacobo Elazquez, D A" uniqKey="Jacobo Elazquez D" first="D. A." last="Jacobo-Velázquez">D. A. Jacobo-Velázquez</name></region><name sortKey="Cisneros Evallos, L" sort="Cisneros Evallos, L" uniqKey="Cisneros Evallos L" first="L." last="Cisneros-Zevallos">L. Cisneros-Zevallos</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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