Comparison of scavenging capacities of vegetables by ORAC and EPR
Comparison of scavenging capacities of vegetables by ORAC and EPR
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DOI：
10.1016/j.foodchem.2013.09.015
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发表时间：
2014-02-15
期刊：
影响因子：
8.8
通讯作者：
Todoriki, Setsuko
中科院分区：
文献类型：
--
作者：
Kameya, Hiromi;Watanabe, Jun;Todoriki, Setsuko
活性氧（ROS）被认为是许多健康问题的致病因子。尽管如此，食物样品的自由基清除能力还没有得到很好的研究。在目前的工作中，我们已经开发了一种电子顺磁共振（EPR）自旋捕获方法用于分析的清除能力的食品样品的多个ROS，利用相同的光解过程中产生的每种类型的自由基。确定了有效评价羟基自由基、超氧阴离子自由基和烷氧基自由基清除能力的最佳条件。自由基加合物的定量被认为是高度可重复的，变化小于4%。采用优化的EPR自旋捕集法，分析了54种不同植物提取物对多种自由基的清除能力，并与氧自由基吸收能力值进行了比较。两种方法之间的良好的相关性进行了观察超氧阴离子和烷氧基自由基，但没有羟基。(C)2013爱思唯尔有限公司保留所有权利。
Reactive oxygen species (ROS) are considered to be causative agents of many health problems. In spite of this, the radical-specific scavenging capacities of food samples have not been well studied. In the present work, we have developed an electron paramagnetic resonance (EPR) spin trapping method for analysis of the scavenging capacities of food samples for multiple ROS, utilising the same photolysis procedure for generating each type of radical. The optimal conditions for effective evaluation of hydroxyl, superoxide, and alkoxyl radical scavenging capacity were determined. Quantification of radical adducts was found to be highly reproducible, with variations of less than 4%. The optimised EPR spin trapping method was used to analyse the scavenging capacities of 54 different vegetable extracts for multiple radicals, and the results were compared with oxygen radical absorption capacity values. Good correlations between the two methods were observed for superoxide and alkoxyl radicals, but not for hydroxyl. (C) 2013 Elsevier Ltd. All rights reserved.