Different methods for control and comparison of the antioxidant properties of vegetables

被引：148

作者：

Ciz, Milan ^{[1
]}

Cizova, Hana ^{[1
]}

Denev, Petko ^{[2
]}

Kratchanova, Maria ^{[2
]}

Slavov, Anton ^{[2
]}

Lojek, Antonin ^{[1
]}

机构：

[1] Acad Sci Czech Republ, Inst Biophys, Dept Free Rad Pathophysiol, CS-61265 Brno, Czech Republic

[2] Bulgarian Acad Sci, Lab Biol Act Subst, Inst Organ Chem, Ctr Phytochem, Plovdiv 4002, Bulgaria

来源：

FOOD CONTROL | 2010年 / 21卷 / 04期

关键词：

Antioxidant activity; Polyphenols; Vegetables; ABSORBENCY CAPACITY ASSAY; OXIDATIVE STRESS; PLASMA; FOODS; FLAVONOIDS; OILS; ANTIBACTERIAL; FLUORESCEIN; VALIDATION; METABOLISM;

D O I：

10.1016/j.foodcont.2009.07.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study investigates the antioxidant properties of selected vegetables, using the total peroxyl radical-trapping parameter (TRAP), oxygen radical absorbance capacity (ORAC) and hydroxyl radical averting capacity (HORAC) methods. ORAC, TRAP and HORAC values well correlated with polyphenol content. A good correlation was found also between the methods for measuring antioxidant capacity. Nevertheless, CRAC has been found to be the most sensitive method to measure chain-breaking antioxidant activity. Although we have found a good correlation between TRAP, ORAC and HORAC, using more than one antioxidant assay is recommended for more detailed understanding the principles of antioxidant properties of samples. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：518 / 523

页数：6

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