Updated methodology to determine antioxidant capacity in plant foods, oils and beverages:: Extraction, measurement and expression of
Updated methodology to determine antioxidant capacity in plant foods, oils and beverages:: Extraction, measurement and expression of
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DOI：
10.1016/j.foodres.2007.12.004
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发表时间：
2008-01-01
影响因子：
8.1
通讯作者：
Saura-Calixto, Fulgencio
中科院分区：
文献类型：
--
作者：
Perez-Jimenez, Jara;Arranz, Sara;Saura-Calixto, Fulgencio
不同实验室报告的抗氧化能力值之间的比较是相当困难的，因为在样品制备、抗氧化剂的提取和结果的表达方面存在很大差异。介绍了一种测定植物性食品、油脂和饮料中抗氧化能力的最新方法，包括抗氧化剂的提取、抗氧化能力的测定和结果的表达。在样品制备过程中，必须尽量减少干燥和研磨步骤中抗氧化剂的损失。在含水有机提取物（结合至少两个提取循环）和相应的残留物（释放浓缩的原花青素和可水解酚类的酸性水解物）中测定抗氧化能力。不同的方面，如溶剂的类型和可能的干扰形式的非抗氧化剂化合物，可能会影响最常见的方法的抗氧化能力（FRAP，ABTS，DPPH和ORAC）的结果进行了讨论。表达抗氧化能力的结果，包括动力学参数的不同方式进行了说明。(c)2007爱思唯尔有限公司版权所有。
The comparison between antioxidant capacity values reported by different laboratories is quite difficult because of substantial differences in sample preparation, extraction of antioxidants and expression of results. An updated methodology to determine of antioxidant capacity in plant foods, oils and beverages - including extraction of antioxidants, measurement of antioxidant capacity and expression of results - is presented. During sample preparation, loss of antioxidants in drying and milling steps must be minimized. Antioxidant capacity is determined in aqueous-organic extracts (combining at least two extraction cycles) and in the corresponding residues (acidic hydrolyzates to release condensed proanthocyanidins and hydrolyzable phenolics). Different aspects, such as type of solvent and possible interferences form non-antioxidant compounds, that may affect the results of the most common methods of antioxidant capacity (FRAP, ABTS, DPPH and ORAC) are discussed. The different ways of expressing antioxidant capacity results, including kinetic parameters, are described. (c) 2007 Elsevier Ltd. All rights reserved.