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A simple and rapid determination method for antioxidant activity by using an oxygen electrode was developed. The procedure is as follows. Oil emulsion (1.2ml), which contained 0.18g of safflower oil, and 0.29ml of Tween 20, was added immediately to 46.3 ml of 0.05M phosphate buffer (pH 7.2) in a 50ml centrifuging tube. The contents of the tube were stirred continually and maintained at 45C. Immediately after addition of the emulsion, 2.5ml of hemin solution was added. The oxygen electrode was inserted quickly into the tube, and the oxygen uptake from the reaction solution was recorded automatically. The antioxidative effects of spices in this system were tested. Of 15 methanol extracts of spices tested, 7 were effective. The methanol extract of cinnamon (1% ethanol solution) had the greatest activity (induction period=49.8min; 50% oxygen consumption period=69.8min), where as the induction and 50% oxygen consumption periods of 1% butylated hydroxytoluene, used as a positive control, were 11.9 and 21.0min, respectively. (Received February 14, 1986)

Measurement of Antioxidant Activity in Spices by an Oxygen Electrode Method