Fenton reaction applied for screening natural antioxidants

93Citations
Citations of this article
110Readers
Mendeley users who have this article in their library.
Get full text

Abstract

Antioxidant activities of pure chemicals and food additives were compared with that of herb extracts using a method based on the Fenton reaction for screening natural antioxidants. This method detects antioxidants classified as free radical terminators, that may compete with linoleic acid for scavenging {radical dot}OH radicals. Of the 39 products investigated, 19 were commercial products and 20 were aqueous and ethylic herb infusions. Commercial phenolic and flavonoid products, both hydrophilic and lipophilic, showed strong antioxidant activities, while indole, alkaloid and fs-cyclic products showed no antioxidant activity, as determined by this method. Aqueous infusions of all herbs showed antioxidant properties. Mild oregano, strong oregano, rosemary, sage and mint showed as strong antioxidant properties as pure commercial chemical and food additives, such as hydroquinone, rutin, phenidone, catechol, epicatechin, morin and BHA, in both aqueous and ethylic infusions. Also, the results suggest that, under the experimental conditions, the aqueous extractions of short duration yielded larger quantities of active compounds by reducing the degradation of their antioxidant properties. © 2005 Elsevier Ltd. All rights reserved.

Cite

CITATION STYLE

APA

Caillet, S., Yu, H., Lessard, S., Lamoureux, G., Ajdukovic, D., & Lacroix, M. (2007). Fenton reaction applied for screening natural antioxidants. Food Chemistry, 100(2), 542–552. https://doi.org/10.1016/j.foodchem.2005.10.009

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free