Development of a rapid and simple voltammetric method to determine total antioxidative capacity of edible oils
Development of a rapid and simple voltammetric method to determine total antioxidative capacity of edible oils
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DOI：
10.1016/j.foodchem.2012.10.050
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发表时间：
2013-05-01
期刊：
影响因子：
8.8
通讯作者：
Mitrev, Sasa
中科院分区：
文献类型：
--
作者：
Gulaboski, Rubin;Mirceski, Valentin;Mitrev, Sasa
本文报道了一种新的、快速、简便的测定食用油总抗氧化能力的伏安法。该方法探索了ABTS自由基（2,2′-氮唑（3-乙基苯并噻唑-6-磺酸））测定法作为氧化还原探针，它依赖于测量催化伏安电流。电催化包括通过Trolox（6-羟基-2,5,7,8-四甲基铬-2-羧酸）或研究油中存在的抗氧化剂对电化学产生的ABTS自由基进行氧化还原再生。确定该方法的检出限为0.5 mg/L的Trolox当量，略低于相应的UV-VIS分光光度法。应用所提出的伏安法测定了3种市售冷榨食用油的总抗氧化能力，结果与紫外-可见分光光度法的测定结果吻合较好。伏安法经济、快速、简便，可替代紫外-可见法测定油脂和其他液体亲脂营养素的总抗氧化电容。巨噬细胞产生的超氧阴离子的电子顺磁共振波谱也证实了所研究油脂的强抗氧化能力。(C) 2012 Elsevier Ltd.版权所有。
In this work we report on a new, rapid and simple voltammetric method to determine the total antioxidant capacity (TAC) of the edible oils. The method explores the ABTS radical (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)) assay as a redox probe and it relays on measuring catalytic voltammetric currents. The electrocatalysis comprises redox regeneration of the electrochemically created ABTS radical either by Trolox (6-hydroxy-2,5,7,8-tetramethychroman-2-carboxylic acid) or by antioxidants present in studied oils. The detection limit of the method is determined to be 0.5 mg/L of Trolox equivalent, being a slightly lower than the corresponding UV-VIS spectrophotometric method. Applying the proposed voltammetric method the total antioxidant capacity of three types of commercially available cold-pressed edible oils are determined, and the results are found to be in a very good agreement with those obtained by UV-VIS spectrophotometry. The reported voltammetric method is cheap, rapid and simple, and it can be used as a sustainable alternative to the UV-VIS methods for the determination of total antioxidant capacitance of oils and other liquid lipophilic nutrients. Potent antioxidant capacity of studied oils was also confirmed by electron paramagnetic resonance spectroscopy of superoxide anion produced by macrophages. (C) 2012 Elsevier Ltd. All rights reserved.