Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts. (1st April 2015)

• Record Type: Journal Article
• Authors: Tan, Joash Ban Lee; Lim, Yau Yan
• Is Part Of: Food chemistry. Volume 172(2015)
• Page Start: 814
• Page End: 822
• Publication Date: 2015-04-01
• Subjects: Total phenolic content -- Free radical scavenging -- Bacterial susceptibility testing; Folin–Ciocalteu reagent -- 1, 1′-Diphenyl-2-picrylhydrazyl (DPPH) (PubChem CID: 2735032) -- 2, 2′-Azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) (PubChem CID: 5815211) -- 2, 2′-Azobis-2-methyl-propanimidamide dihydrochloride (AAPH) (PubChem CID: 76344) -- Fluorescein (PubChem CID: 16850) -- Ferric tripyridyltriazine (PubChem CID: 77258) -- p-Dimethylaminocinnamaldehyde (DMACA) (PubChem CID: 5284506) -- AlCl3 (PubChem CID: 24012) -- Tween 80 (PubChem CID: 5281955) -- DMSO (PubChem CID: 679); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.09.141
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Discusses selection of optimal antioxidant/antibacterial assays. Discusses strengths and weaknesses of many common antioxidant/antibacterial assays. Highlights alternative assays. Abstract: Natural product research is an active branch of science, driven by the increased value placed on individual health and well-being. Many naturally-occurring phytochemicals in plants, fruits and vegetables have been reported to exhibit antioxidant and antibacterial activity; often touted as being beneficial for human health. In vitro screening is a common practice in many research laboratories as a means of rapidly assessing these properties. However, the methods used by many are not necessarily optimal; a result of poor standardization, redundant assays and/or outdated methodology. This review primarily aims to give a better understanding in the selection of in vitro assays, with emphasis placed on some common assays such as the total phenolic content assay, free radical scavenging activity, disc-diffusion and broth microdilution. This includes a discussion on the reasons for choosing a particular assay, its strengths and weaknesses, ways to improve the accuracy of results and alternative assays.