Multifunctional in vitro antioxidant evaluation of strawberry (Fragaria virginiana Dutch.).
Berries have shown the highest potential antioxidant activity among fruits using a unique antioxidant method. The antioxidant activity of aqueous-organic extracts of strawberry (Fragaria virginiana Dutch., var. camarosa) were determined using three methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH*) radical scavenging, antioxidant ferric-reducing power (FRAP), and inhibition of Cu(II)-catalysed in vitro human low-density lipoprotein (LDL) oxidation. A serving (100 g) of strawberry had a DPPH* activity equivalent to that of 183 mg vitamin C and to that of 483 mg vitamin E. In addition, strawberry extracts showed high efficiency in the FRAP assay and in the in vitro inhibition of LDL oxidation. Regression linear analysis between radical scavenging activity (EC50 parameter) and total phenol content from strawberry extracts gave a statistically significant correlation (r = 0.984, P < 0.05). In conclusion, strawberry showed significant antioxidant capacity in both aqueous and lipophilic models.
Jiménez-Escrig
Antonio
A
Department of Metabolism and Nutrition, Instituto del Frío, Consejo Superior de Investigaciones Científicas, Madrid, Spain. ajescrig@if.csic.es
D000975:Antioxidants / Q000032:analysis*; D031985:Fragaria / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000032:analysis*; D015227:Lipid Peroxidation; D008077:Lipoproteins, LDL / Q000378:metabolism; D052756:Nutritional Sciences; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis
D000975:Antioxidants; D016166:Free Radical Scavengers; D008077:Lipoproteins, LDL; D010636:Phenols