Open AccessNon-Enzymatic Water-Soluble Antioxidants Bioanalysis in Some Teas and Juices by PCL Method
Author(s) -
Neli Darie,
I. Bratu,
Mihai Ognean,
Claudia Felicia Ognean
Publication year - 2011
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:6562
Subject(s) - ascorbic acid , chemistry , food science , bioanalysis , antioxidant , chromatography , biochemistry
Non-enzymatic water-soluble antioxidants from different teas (black, green, peppermint), coffee, natural extract of rosemary and fruit juices (apple, grape, grapefruit, kiwifruit) were quantized by measuring their chemiluminescence in order to establish their power to protect the living beings from the free radicals. Among the samples high values of antioxidative capacity presents green tea (655 mmol AU) (AU=ascorbic units) and kiwi fruit juice (31 mmol AU). The maximum measuring times are less than 3 minutes. The sensivity of the photo-induced chemiluminescence (PCL) method was very high: nanomolar concentrations of non-enzymatic watwer-soluble antioxidative substances, as ascorbic acid units, have been determinated with a reproductibility of CV