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Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts
Author(s) -
Oliveira Isadora R. N.,
Teófilo Reinaldo F.,
Oliveira Eduardo B.,
Ramos Afonso M.,
Barros Frederico A. R.,
Maia Mariza de P.,
Stringheta Paulo C.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13307
Subject(s) - dpph , abts , trolox , ascorbic acid , chemistry , anthocyanin , trolox equivalent antioxidant capacity , food science , antioxidant , biochemistry , organic chemistry
Summary The evaluation of the effects of sugars, metals, acids and other antioxidants on the in vitro antioxidant capacity of purified anthocyanin extract by different techniques was the purpose of this study. Three methods and the ways of expressing their results were evaluated: ABTS TEAC (capacity equivalent to Trolox, by ABTS (2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid))), DPPH TEAC (capacity equivalent to Trolox, by DPPH (2,2‐diphenyl‐1‐picrylhydrazyl)), DPPH EC50 (50% reduction in the radical, by DPPH ), DPPH %Sca (reduction in the scavenging capacity, by DPPH ), FRAP TEAC (capacity equivalent to Trolox, by FRAP (reduction power of iron)) and FRAP EC50 (50% reduction in the radical, by FRAP ). The way of expressing DPPH and FRAP results as EC 50 showed the greater interfering extent, mainly when the medium contained tartaric and ascorbic acids. The most coherent method was ABTS TEAC in which only ascorbic acid interfered. Ascorbic acid was shown to interfere in all methods; thus, it must be removed prior to determining the in vitro antioxidant capacity of anthocyanins in food materials.