Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds
Само за регистроване кориснике
2013
Аутори
Gorjanović, StanislavaPastor, Ferenc
Vasic, Radica
Novaković, Miroslav M.
Simonovic, Mladen
Milic, Sonja
Sužnjević, Desanka
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging,: (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p lt 0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupul...one, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin gt catechin gt rutin gt xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.
Кључне речи:
antioxidant activity / hop / hydrogen peroxide / humulone / lupulone / phenolics / polarographyИзвор:
Journal of Agricultural and Food Chemistry, 2013, 61, 38, 9089-9096Издавач:
- Amer Chemical Soc, Washington
Финансирање / пројекти:
- Модификације антиоксидативног метаболизма биљака са циљем повећања толеранције на абиотски стрес и идентификација нових биомаркера са применом у ремедијацији и мониторингу деградираних станишта (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43010)
- Утицај сорте и услова гајења на садржај биоактивних компоненти јагодастог и коштичавог воћа и добијање биолошки вредних производа побољшаним и новим технологијама (RS-MESTD-Technological Development (TD or TR)-31093)
DOI: 10.1021/jf401718z
ISSN: 0021-8561
PubMed: 23971792
WoS: 000330096400011
Scopus: 2-s2.0-84884852384
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Gorjanović, Stanislava AU - Pastor, Ferenc AU - Vasic, Radica AU - Novaković, Miroslav M. AU - Simonovic, Mladen AU - Milic, Sonja AU - Sužnjević, Desanka PY - 2013 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1491 AB - Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging,: (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p lt 0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupulone, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin gt catechin gt rutin gt xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products. PB - Amer Chemical Soc, Washington T2 - Journal of Agricultural and Food Chemistry T1 - Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds VL - 61 IS - 38 SP - 9089 EP - 9096 DO - 10.1021/jf401718z ER -
@article{ author = "Gorjanović, Stanislava and Pastor, Ferenc and Vasic, Radica and Novaković, Miroslav M. and Simonovic, Mladen and Milic, Sonja and Sužnjević, Desanka", year = "2013", abstract = "Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging,: (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p lt 0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupulone, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin gt catechin gt rutin gt xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.", publisher = "Amer Chemical Soc, Washington", journal = "Journal of Agricultural and Food Chemistry", title = "Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds", volume = "61", number = "38", pages = "9089-9096", doi = "10.1021/jf401718z" }
Gorjanović, S., Pastor, F., Vasic, R., Novaković, M. M., Simonovic, M., Milic, S.,& Sužnjević, D.. (2013). Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds. in Journal of Agricultural and Food Chemistry Amer Chemical Soc, Washington., 61(38), 9089-9096. https://doi.org/10.1021/jf401718z
Gorjanović S, Pastor F, Vasic R, Novaković MM, Simonovic M, Milic S, Sužnjević D. Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds. in Journal of Agricultural and Food Chemistry. 2013;61(38):9089-9096. doi:10.1021/jf401718z .
Gorjanović, Stanislava, Pastor, Ferenc, Vasic, Radica, Novaković, Miroslav M., Simonovic, Mladen, Milic, Sonja, Sužnjević, Desanka, "Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds" in Journal of Agricultural and Food Chemistry, 61, no. 38 (2013):9089-9096, https://doi.org/10.1021/jf401718z . .