Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.

By Stéphanie Dudonné, X. Vitrac, Philippe Coutière, Marion Woillez, J. Mérillon. Journal of Agricultural and Food Chemistry, 2009

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Antioxidant activity of some seaweed from the gulf of Thailand (2011, result): “In AE, the results indicated strong correlation between the antioxidant activity (ABTS, DPPH) and total phenolic content, which are in agreement with studies of Nagai and Yukimoto (2003), Duan et al. (2006) and Dudonné et al. (2009).”
Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal (2019, methodology): “Th DPPH assay is a simpl , acceptable and most widely used technique to evaluate the radical scavenging potency of plant extracts [30].”
Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) (2019, neutral): “260 Different studies suggest that TPC is a major contributor to the total antioxidant capacity (TAC) [41– 261 43], whereas others contradict this claim [44,45].”
Clove (Syzygium aromaticum): a precious spice. (2014, background): “C love and plants as pine, cinnamon, and mate proved its enormous potential as food preservative among the other 30 plants analyzed [11] .”