Development of a new chromium reducing antioxidant capacity (CHROMAC) assay for plants and fruits

dc.contributor.buuauthorIşık, Esra
dc.contributor.buuauthorŞahin, Saliha
dc.contributor.buuauthorDemir, Cevdet
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.tr_TR
dc.contributor.orcid0000-0003-1508-0181tr_TR
dc.contributor.orcid0000-0002-4101-8448tr_TR
dc.contributor.researcheridABA-2005-2020tr_TR
dc.contributor.researcheridAAH-2892-2021tr_TR
dc.contributor.scopusid50761143600tr_TR
dc.contributor.scopusid15027401600tr_TR
dc.contributor.scopusid7003565902tr_TR
dc.date.accessioned2022-09-29T12:11:18Z
dc.date.available2022-09-29T12:11:18Z
dc.date.issued2013-07
dc.description.abstractA chromium reducing antioxidant capacity (CHROMAC) assay was presented to measure antioxidant capacity of selected plants and fruits and compared its performance with other commonly used antioxidant capacity methods of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and cupric reducing antioxidant capacity (CUPRAC). The assay is based on the spectrophotometric measurement of colored a chelate complex of Cr(III) and diphenylcarbazone formed by the reaction of Cr(VI) and 1,5-diphenylcarbazid in acidic medium. Phenolic compounds react with excessive amounts of Cr(VI) at low pH values, causing reduction of Cr(VI) to Cr(III) and conversion of phenols to oxidized products. The assay comprises of the antioxidant with a chromium(VI) solution, a 1,5-diphenylcarbazid in acidic medium and subsequent measurement of the developed absorbance at 540 nm after 50 min. The color development is stable for phenolic compounds in plant and fruit. The selectivity of the assay for phenolic compounds was improved by adjusting pH to 2.8 and reduction potential between 0.2 and 0.9 V. The developed assay was successfully applied to the measurement of antioxidant capacity of three plants and one fruit (Prunus divaricata Ledeb.subsp. divaricata) samples and comparable results were obtained by ABTS and CUPRAC assays.en_US
dc.identifier.citationIşık, E. vd. (2013). "Development of a new chromium reducing antioxidant capacity (CHROMAC) assay for plants and fruits". Talanta, 111, 119-124.en_US
dc.identifier.endpage124tr_TR
dc.identifier.issn0039-9140
dc.identifier.issn1873-3573
dc.identifier.pubmed23622534tr_TR
dc.identifier.scopus2-s2.0-84891425508tr_TR
dc.identifier.startpage119tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.talanta.2013.02.053
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0039914013001276
dc.identifier.urihttp://hdl.handle.net/11452/28894
dc.identifier.volume111tr_TR
dc.identifier.wos000319089300017tr_TR
dc.indexed.pubmedPubMeden_US
dc.indexed.scopusFragaria; Ribes; Antioxidanten_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.journalTalantaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChemistryen_US
dc.subjectChromacen_US
dc.subjectABTSen_US
dc.subjectCupracen_US
dc.subjectAntioxidant capacityen_US
dc.subjectPlantsen_US
dc.subjectPrunus divaricata Ledeb. subsp divaricataen_US
dc.subjectSubstituted phenolsen_US
dc.subjectRedox interactionsen_US
dc.subjectPower frapen_US
dc.subjectExtractionen_US
dc.subjectAbsorbencyen_US
dc.subjectFlavonoidsen_US
dc.subjectChemistryen_US
dc.subjectBeveragesen_US
dc.subjectOxidationen_US
dc.subjectCr(VI)en_US
dc.subjectAntioxidantsen_US
dc.subjectAssaysen_US
dc.subjectFruitsen_US
dc.subjectPhenolsen_US
dc.subjectABTSen_US
dc.subjectAntioxidant capacityen_US
dc.subjectCHROMACen_US
dc.subjectCUPRACen_US
dc.subjectChromium compoundsen_US
dc.subject.emtreeAntioxidanten_US
dc.subject.emtreeChromiumen_US
dc.subject.emtreeDiphenylcarbazideen_US
dc.subject.emtreeDiphenylcarbazoneen_US
dc.subject.emtreePhenol derivativeen_US
dc.subject.emtreeSemicarbazone derivativeen_US
dc.subject.emtreeAntioxidanten_US
dc.subject.emtreeChromiumen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeChemical structureen_US
dc.subject.emtreeFruiten_US
dc.subject.emtreeChemistryen_US
dc.subject.emtreeMetabolismen_US
dc.subject.emtreeOxidation reduction reactionen_US
dc.subject.emtreepHen_US
dc.subject.emtreePlanten_US
dc.subject.emtreePrunusen_US
dc.subject.emtreeReproducibilityen_US
dc.subject.emtreeSpectrophotometryen_US
dc.subject.emtreeFruiten_US
dc.subject.emtreeMetabolismen_US
dc.subject.emtreePlanten_US
dc.subject.meshAntioxidantsen_US
dc.subject.meshChromiumen_US
dc.subject.meshDiphenylcarbazideen_US
dc.subject.meshFruiten_US
dc.subject.meshHydrogen-Ion concentrationen_US
dc.subject.meshMolecular structureen_US
dc.subject.meshOxidation-reductionen_US
dc.subject.meshPhenolsen_US
dc.subject.meshPlantsen_US
dc.subject.meshPrunusen_US
dc.subject.meshReproducibility of resultsen_US
dc.subject.meshSemicarbazonesen_US
dc.subject.meshSpectrophotometryen_US
dc.subject.scopusFragaria; Ribes; Antioxidanten_US
dc.subject.wosChemistry, analyticalen_US
dc.titleDevelopment of a new chromium reducing antioxidant capacity (CHROMAC) assay for plants and fruitsen_US
dc.typeArticle
dc.wos.quartileQ1en_US

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