Kiss Attila, Papp Vivien Anna, Pál Anna, Prokisch József, Mirani Sara, Toth Bela E, Alshaal Tarek
Agro- and Food-Industrial Research Centre, Széchenyi István University, Egyetem Sqr. 1, 9026 Győr, Hungary.
Centre for Agro- and Food-industrial Innovation, Faculty for Agro and Food Sciences, University of Debrecen, Böszörményi Str. 138, 4032 Debrecen, Hungary.
Antioxidants (Basel). 2025 Mar 6;14(3):317. doi: 10.3390/antiox14030317.
Antioxidants play a crucial role in mitigating oxidative stress and preventing cellular damage caused by free radicals. This study aimed to compare the effectiveness of three antioxidant assays-DPPH, TEAC, and FRAP-in quantifying the antioxidant capacity of 15 plant-based spices, herbs, and food materials from five distinct plant families. The relationship between these assays and total polyphenol content (TPC) as well as total flavonoid content (TFC) was also investigated. The results showed that FRAP exhibited the strongest correlation with TPC (r = 0.913), followed by TEAC (r = 0.856) and DPPH (r = 0.772). Lamiaceae species, such as rosemary and thyme, consistently demonstrated high antioxidant activities across all assays. The study highlights the complementary nature of these assays in assessing antioxidant capacity and underscores their utility in profiling polyphenol- and flavonoid-rich plants for potential nutritional and therapeutic applications.
抗氧化剂在减轻氧化应激和预防自由基引起的细胞损伤方面发挥着关键作用。本研究旨在比较三种抗氧化剂测定方法——DPPH、TEAC和FRAP——在量化来自五个不同植物科的15种植物性香料、草药和食品原料的抗氧化能力方面的有效性。还研究了这些测定方法与总多酚含量（TPC）以及总黄酮含量（TFC）之间的关系。结果表明，FRAP与TPC的相关性最强（r = 0.913），其次是TEAC（r = 0.856）和DPPH（r = 0.772）。唇形科植物，如迷迭香和百里香，在所有测定方法中都始终表现出高抗氧化活性。该研究强调了这些测定方法在评估抗氧化能力方面的互补性，并强调了它们在分析富含多酚和黄酮类化合物的植物以用于潜在营养和治疗应用方面的实用性。
