کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7620814 | 1494507 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components
ترجمه فارسی عنوان
بهینه سازی شرایط آزمایش برای تعیین ظرفیت آنتی اکسیدان و پلی فنل در اجزای مواد غذایی غلات
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کلمات کلیدی
ABSDPPHABTSCAT(+)-catechin - (+) - کاتچین2,2-diphenyl-1-picrylhydrazyl - 2،2-دی فینیل-1-پریکیل هیدرازیلWheat flour - آرد گندمAscorbic acid - آسکوربیک اسیدFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییAbsorbance - جذبAntioxidant activity - فعالیت آنتیاکسیدانیFlavonoids - فلاونوئیدهاfresh weight - وزن ترdry weight - وزن خشکPolyphenols - پلیفنلهاGallic acid - گالیک اسید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The measurement of the antioxidant activity of foods, food ingredients and plant extracts is an important parameter for determining their quality. Whole grain wheat flour, which is a key component of the human diet, was chosen as a food model to optimise 2â²-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods by using different solvent extractions or assay conditions. The ABTS method was found to have a wide pH range of stability (at least pH 1-8), while for DPPH method, a pH range between 4 and 8 was needed. The reagent dilution (resulting from the addition of the sample to the reaction mixture) was the most relevant limiting factor of the ABTS assay with a sample/reagent volume ratio that should be at most 1/10. The direct ABTS assay for solid samples was optimised and compared with previously reported solvent extractions demonstrating that the various solvents have different antioxidant compound extraction capacities and that the residual bound molecules can be assayed by the direct method. Total polyphenol and flavonoid assays showed no evident pH-dependence. General guidelines regarding the optimal conditions for the extraction and measurement of the total antioxidant activity of foods and food extracts, can be recommended from the present results.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 30, Issue 2, June 2013, Pages 94-101
Journal: Journal of Food Composition and Analysis - Volume 30, Issue 2, June 2013, Pages 94-101
نویسندگان
Maura Ferri, Andrea Gianotti, Annalisa Tassoni,