Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2005.07.058
DC FieldValue
dc.titleAntioxidant activities of aqueous extracts of selected plants
dc.contributor.authorWong, S.P.
dc.contributor.authorLeong, L.P.
dc.contributor.authorWilliam Koh, J.H.
dc.date.accessioned2014-10-16T08:20:35Z
dc.date.available2014-10-16T08:20:35Z
dc.date.issued2006
dc.identifier.citationWong, S.P., Leong, L.P., William Koh, J.H. (2006). Antioxidant activities of aqueous extracts of selected plants. Food Chemistry 99 (4) : 775-783. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2005.07.058
dc.identifier.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/93116
dc.description.abstractThe antioxidant properties of 25 edible tropical plants, expressed as Trolox equivalent antioxidant capacity (TEAC), were studied using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical) scavenging and reducing ferric ion antioxidant potential (FRAP) assays. Their cupric ion chelating activities (CCA) and total polyphenol contents (TPC) were also determined. A strong correlation between TEAC values obtained for the DPPH assay (TEACDPPH) and those for the FRAP assay (TEACFRAP) implied that compounds in the extracts were capable of scavenging the DPPH free radical and reducing ferric ions. A satisfactory correlation of TPC with TEACDPPH and TEACFRAP suggested that polyphenols in the extracts were partly responsible for the antioxidant activities while its correlation with CCA was poor, indicating that polyphenols might not be the main cupric ion chelators. Principal component analysis (PCA) indicated that TEACDPPH, TEACFRAP and TPC contributed to the total variation in the antioxidant activities of the plants. © 2005 Elsevier Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.foodchem.2005.07.058
dc.sourceScopus
dc.subjectAntioxidant capacity
dc.subjectCupric ions chelating activity
dc.subjectDPPH free radical scavenging activity
dc.subjectFerric reducing antioxidant power assay
dc.subjectPrincipal component analysis
dc.subjectTotal polyphenol content
dc.subjectTropical plants
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.foodchem.2005.07.058
dc.description.sourcetitleFood Chemistry
dc.description.volume99
dc.description.issue4
dc.description.page775-783
dc.description.codenFOCHD
dc.identifier.isiut000238642100021
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