Premium
A novel method to measure both the reductive and the radical scavenging activity in a linoleic acid model system
Author(s) -
Lindenmeier Michael,
Burkon Alexander,
Somoza Veronika
Publication year - 2007
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200700210
Subject(s) - chemistry , linoleic acid , ascorbic acid , antioxidant , butylated hydroxyanisole , lipid peroxidation , radical , food science , organic chemistry , biochemistry , fatty acid
The aim of this study was to develop a combined method for measuring the total antioxidant activity, the reductive and the radical scavenging activity. Linoleic acid was used as the substrate for an iron‐initiated lipid peroxidation to measure the total antioxidant activity. In addition, methyl esters of linoleic acid hydroperoxides were used as substrates to measure the reductive antioxidant activity. The radical scavenging antioxidant activity was calculated by subtracting the reductive antioxidative activity from the total antioxidative activity. As representative examples, the antioxidants α‐tocopherol, ascorbic acid, trans‐resveratrol and L‐gluthatione as well as commonly used food additives such as 2(3)‐ tert ‐butyl‐4‐hydroxyanisole (BHA) and 2,6‐bis(1,1‐dimethylethyl)‐4‐methylphenol (BHT) were analyzed. The results for the novel antioxidation test showed that α‐tocopherol, BHA and BHT are primarily acting as radical scavengers, whereas ascorbic acid and L‐gluthatione show a strong reductive capacity. As linoleic acid as well as its hydroperoxides both are present in foods and in the organism, the test presented here can be considered representative of radical reactions occurring in food matrixes and in vivo . Further experiments are required to document the comprehensive applicability in foods and in vivo .