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Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects

Author(s): Roberto Lemus-Mondaca , Antonio Vega-Gálvez , Liliana Zura-Bravo , Kong Ah-Hen

Publication date Created: June 2012

Publication date (Print): June 2012

Journal: Food Chemistry

Publisher: Elsevier BV

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The deoxyribose method: a simple "test-tube" assay for determination of rate constants for reactions of hydroxyl radicals.

Barry Halliwell, John Gutteridge, Okezie I Aruoma (1987)

Hydroxyl radicals, generated by reaction of an iron-EDTA complex with H2O2 in the presence of ascorbic acid, attack deoxyribose to form products that, upon heating with thiobarbituric acid at low pH, yield a pink chromogen. Added hydroxyl radical "scavengers" compete with deoxyribose for the hydroxyl radicals produced and diminish chromogen formation. A rate constant for reaction of the scavenger with hydroxyl radical can be deduced from the inhibition of color formation. For a wide range of compounds, rate constants obtained in this way are similar to those determined by pulse radiolysis. It is suggested that the deoxyribose assay is a simple and cheap alternative to pulse radiolysis for determination of rate constants for reaction of most biological molecules with hydroxyl radicals. Rate constants for reactions of ATP, ADP, and Good's buffers with hydroxyl radicals have been determined by this method.

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Phytochemical constituents of some Nigerian medicinal plants

H.O. Edeoga, D. E. Okwu, B.O. Mbaebie (2005)

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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

N Türkmen, F Sári, Y Velioglu (2005)

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Author and article information

Journal

Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: June 2012

Publication date (Print): June 2012

Volume: 132

Issue: 3

Pages: 1121-1132

Article

DOI: 10.1016/j.foodchem.2011.11.140

PubMed ID: 29243591

SO-VID: 62fcb514-8299-4968-9142-3283ae744fda

Copyright © © 2012

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http://www.elsevier.com/tdm/userlicense/1.0/

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