Simple Assessment of Radical Scavenging Capacity of Beverages

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• 作者：Yo Omata ; Yoshiro Saito ; Yasukazu Yoshida ; Etsuo Niki
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：May 14, 2008
• 年：2008
• 卷：56
• 期：9
• 页码：3386 - 3390
• 全文大小：514K
• 年卷期：v.56,no.9(May 14, 2008)
• ISSN：1520-5118

文摘

The radical-scavenging antioxidants play an important role against oxidative stress in the defense system in vivo. The beneficial effects of antioxidants contained in foods and beverages have been well-accepted, and their antioxidant capacity has been assessed by various methods. In the present study, a simple method is proposed in which the total radical scavenging capacity is assessed from the bleaching of pyranine and pyrogallol red induced by free radicals generated from azo initiator. The total content of antioxidants contained in red wine, green tea, and cassis drink and their reactivities toward peroxyl radicals were measured from the lag phase and rate of bleaching using pyranine and pyrogallol red as a probe, respectively. It was found that this method to follow the bleaching of two probes by visible light spectrophotometer is convenient and applicable for assessment of total radical scavenging capacity of both content and activity of the antioxidants contained in beverages.