Kondo Y, Ohnishi M, Kawaguchi M
Department of Life Science and Technology, Faculty of Engineering, Toua University, Japan.
J Agric Food Chem. 1999 May;47(5):1781-5. doi: 10.1021/jf9811119.
We measured directly the reactive oxygen generated from a peroxide-free reaction system when a ferrous complex with nitrilotriacetic acid was oxidized to the ferric complex. Further, it was observed by a measurement of chemiluminescence that peroxidation of a lipid substrate added in the system is initiated by the Fe(3+)-type of reactive oxygen generated. Antioxidant activity can be estimated by contrasting the reaction rates of lipid peroxidation between the systems with and without a putative antioxidant sample. By this method, the antioxidant activity, expressed as catechin equivalent, of red wines for linoleic acid peroxidation was shown to be higher than those of rosé and white wines (189-311, 84, and 37 microM for red, rosé, and white wines, respectively) because of a higher concentration of polyphenols such as flavanol and anthocyanin in red wines. The chemiluminescence measurement would be a promising method for evaluating the antioxidant potential because of its highly specific and sensitive detection of the hydroperoxide and for monitoring in situ peroxidation reaction.
当与次氮基三乙酸形成的亚铁络合物被氧化为铁络合物时，我们直接测量了无过氧化物反应体系产生的活性氧。此外，通过化学发光测量观察到，体系中添加的脂质底物的过氧化反应是由生成的Fe(3+)型活性氧引发的。通过对比含有和不含有假定抗氧化剂样品的体系之间脂质过氧化的反应速率，可以估算抗氧化活性。通过这种方法，红葡萄酒对亚油酸过氧化的抗氧化活性（以儿茶素当量表示）高于桃红葡萄酒和白葡萄酒（红葡萄酒、桃红葡萄酒和白葡萄酒分别为189 - 311、84和37 microM），这是因为红葡萄酒中黄烷醇和花青素等多酚类物质的浓度更高。由于其对氢过氧化物的高特异性和灵敏检测以及对原位过氧化反应的监测，化学发光测量将是一种评估抗氧化潜力的有前途的方法。
