Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7593837 | Food Chemistry | 2015 | 8 Pages |
Abstract
The purpose of this study was to measure the antioxidant activity (AOA) of tocopherols and tocotrienols by using photochemiluminescence (PCL). This method enables to detect total lipophilic antioxidants. The AOA of all vitamin E isomers depended on number and position of methyl groups in the chroman ring. Correlation between the AOA and the redox potential and the biological activity of the tocochromanols was observed. The second aim was to analyse different kinds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL and α-TEAC. The contents of vitamin E and carotenoids were analysed by HPLC. Correlations between the sum of carotenoids and vitamin E and the AOC were detected. Based on high vitamin E contents, the oils had the highest and in contrast, the product macaroni showed the lowest AOC. A concentration-dependent effect was observed in both assays, PCL and α-TEAC.
Keywords
FRAPAOCδ-Tocopherol (PubChem CID: 92094)γ-Tocopherol (PubChem CID: 92729)β-Tocopherol (PubChem CID: 6857447)Lipophilic antioxidantsAOAORACDPPHPCLα-Tocopherol (PubChem CID: 14985)Singlet oxygenTrolox EquivalentsTocotrienolsTocopherolsAntioxidant capacityAntioxidant activityPhotochemiluminescenceRedox potentialCarotenoidsferric reducing antioxidant powerhigh performance liquid chromatographyHPLC
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jasmin Karmowski, Victoria Hintze, Josephine Kschonsek, Margrit Killenberg, Volker Böhm,