Journal
FOOD RESEARCH INTERNATIONAL
Volume 53, Issue 2, Pages 836-846Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2012.11.026
Keywords
Antioxidant activity; beta-Carotene method; Crocin bleaching method; Microplate analysis; Antioxidant activity of tea extracts; Non-linear responses; Mathematical modeling
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Funding
- CSIC [200930I183]
- Ministerio de Ciencia e Innovacion [CTM2010-18411]
- FEDER funds by the European Union
- European Social Fund (ESF)
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beta-Carotene and crocin bleaching reactions are the basis of two methods extensively used to quantify antioxidant and pro-oxidant activities. They are appropriate for lipophilic and hydrophilic matrices, respectively, and can provide useful complementary information in the study of complex natural extracts containing components with variable degrees of polarity. In this regard, a microplate procedure (Carotene Combined Bleaching) is proposed that enables the combination of both methods in a single, informative and less expensive method which is also faster to carry out. As an illustrative model, the method was applied to test a set of commercial lipophilic and hydrophilic antioxidants and some predictable pro-oxidant agents. Afterwards, as a food compound case study, the antioxidant activity of five types of tea extracts (Green, Blue, White, Black and Red) were characterized and their equivalent potential activity was calculated using commercial antioxidants on the basis of the new procedure developed in this research. The activity of the tea extracts decreased in the following order: (a) In a predominantly lipophilic environment: White > Black > Red > Blue > Green tea extracts; and (b) In a predominantly hydrophilic environment: Green > Red > White > Black > Blue tea extracts. (C) 2012 Elsevier Ltd. All rights reserved.
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