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A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods
Author(s) -
Murakami M.,
Yamaguchi T.,
Takamura H.,
Matoba T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10634.x
Subject(s) - chemistry , dpph , polyphenol , deoxyribose , scavenging , high performance liquid chromatography , liposome , trolox , antioxidant , chromatography , in vitro , trolox equivalent antioxidant capacity , food science , organic chemistry , biochemistry , nucleic acid
ABSTRACT: Various in vitro assays of active oxygen‐scavenging activity in foods were compared by evaluating the activity of 13 food phenolic compounds and Trolox. 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH)‐HPLC and liposome oxidation methods were sensitive for these compounds, while deoxyribose oxidation and Randox kit methods were less sensitive. The deoxyguanosine oxidation method could not determine the activity since food polyphenols were pro‐oxidative in this assay. Among these assays, the DPPH‐HPLC method was shown to be the best since the liposome oxidation method is affected more by the structure of phenolic compounds than the DPPH‐HPLC method.