More articles from Volume 2, Issue 2, 2013
Profile of currently employed European Food Scientists and Technologists: Education, experience and skills
Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries
Physicochemical characterization of Gozitan Honey
Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts
Citations
8
Christina Psarra, Olga Gortzi, Dimitris P. Makris
(2015)
Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species
Journal of the Institute of Brewing, 121(2)
10.1002/jib.212
Christina Bakirtzi, Katerina Triantafyllidou, Dimitris P. Makris
(2016)
Novel lactic acid-based natural deep eutectic solvents: Efficiency in the ultrasound-assisted extraction of antioxidant polyphenols from common native Greek medicinal plants
Journal of Applied Research on Medicinal and Aromatic Plants, 3(3)
10.1016/j.jarmap.2016.03.003
Panagiotis Kottaras, Michael Koulianos, Dimitris Makris
(2017)
Low-Transition Temperature Mixtures (LTTMs) Made of Bioorganic Molecules: Enhanced Extraction of Antioxidant Phenolics from Industrial Cereal Solid Wastes
Recycling, 2(1)
10.3390/recycling2010003
Vassilis Athanasiadis, Stavros Lalas, Dimitris Makris
(2017)
Effect of Methyl β-cyclodextrin on Radical Scavenging Kinetics of Olive Leaf Extracts and Interactions with Ascorbic Acid
ChemEngineering, 1(1)
10.3390/chemengineering1010006
Eleni Bozinou, Dimitrios Palaiogiannis, Ioannis Mourtzinos, Arhontoula Chatzilazarou, Costas Gkatzionis, Dimitris P. Makris
(2023)
The use of tailor‐made acidic deep eutectic solvents for preparation of quercetin‐enriched extracts from onion solid wastes
Environmental Quality Management, 33(1)
10.1002/tqem.22032
Evridiki Mouratoglou, Vassiliki Malliou, Dimitris P. Makris
(2016)
Novel Glycerol-Based Natural Eutectic Mixtures and Their Efficiency in the Ultrasound-Assisted Extraction of Antioxidant Polyphenols from Agri-Food Waste Biomass
Waste and Biomass Valorization, 7(6)
10.1007/s12649-016-9539-8
Katerina Tzima, Stamatina Kallithraka, Yorgos Kotseridis, Dimitris P. Makris
(2015)
A Comparative Evaluation of Aqueous Natural Organic Acid Media for the Efficient Recovery of Flavonoids from Red Grape (Vitis vinifera) Pomace
Waste and Biomass Valorization, 6(3)
10.1007/s12649-015-9358-3
António M. Jordão, Viriginia Lozano, Ana C. Correia, María L. González-SanJosé, Jean-Marie Aurand
(2017)
Impact of different wood chip species (oak, acacia and cherry) on evolution of individual anthocyanins, chromatic characteristics and antioxidant capacity in model wine solutions
BIO Web of Conferences, 9()
10.1051/bioconf/20170902013Use of response surface methodology to evaluate the reducing power in binary solutions of ascorbic acid with natural polyphenolic antioxidants
Abstract
Natural polyphenols, ferulic acid (FA) and hesperetin (Hp) were tested for their Fe3+-reducing power, using the TPTZ methodology, as a first step to rank them according to their antioxidant potential. Ranking also included quercetin (Qt), a very well-studied natural, polyphenolic antioxidant, and ascorbic acid (AA). All phenolics considered were also tested in binary mixtures with AA, to illustrate possible mixture effects. By employing a simple linear regression approach, combinations of AA / Qt and AA / Hp were shown to result in antagonistic effects, whereas in mixtures of AA / FA, synergism was observed. To thoroughly investigate the role of the relative concentrations of the antioxidants, a 3×3 factorial design was implemented. This approach enabled the recording of the response (reducing power) upon simultaneous variation of concentrations of both antioxidants in the mixtures, and revealed only antagonism for every combination tested. It is proposed that in similar investigations factorial designs need to be implemented for reliable prediction of the antioxidant response(s) within appropriate limits. This is particularly crucial for antioxidants that are destined to be added in food matrices, where maximal antioxidant protection is always sought.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
