Pérez-Burillo S, Rufián-Henares J A, Pastoriza S
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain.
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
Food Chem. 2018 Jan 15;239:1263-1272. doi: 10.1016/j.foodchem.2017.07.063. Epub 2017 Jul 14.
Many methods have been developed to measure the antioxidant capacity of foods under non physiological-relevant conditions. In this study, three methods (TEAC, GEAC and TEAC) are developed to measure antioxidant capacity at physiological pH, using indigo carmine as a redox dye. TEAC and TEAC determine foodstuffs' scavenging capacity against hydroxyl (OH) and AAPH radicals, while the third method measures the global reducing capacity of the sample. The results obtained for commercial teas, commercial beverages containing tea as the main ingredient and different solid foods (spinach, onion, salami, etc.) were compared with well-established protocols. The new methods demonstrated good linearity-reproducibility, providing reliable data about the antioxidant capacity of foods under physiological-resembling conditions. The new methods were also useful for evaluating the antioxidant capacity of human plasma after acute intake of tea. The physiological-resembling conditions of these assays and the use of absorbance readings make them suitable for application by any laboratory.
已经开发出许多方法来在非生理相关条件下测量食品的抗氧化能力。在本研究中，开发了三种方法（TEAC、GEAC和TEAC），以靛蓝胭脂红作为氧化还原染料，在生理pH值下测量抗氧化能力。TEAC和TEAC测定食品对羟基（OH）和AAPH自由基的清除能力，而第三种方法测量样品的总还原能力。将市售茶叶、以茶为主要成分的市售饮料以及不同的固体食品（菠菜、洋葱、萨拉米香肠等）所获得的结果与成熟的方案进行了比较。新方法显示出良好的线性-重现性，提供了关于在类似生理条件下食品抗氧化能力的可靠数据。新方法也可用于评估急性摄入茶后人血浆的抗氧化能力。这些测定的类似生理条件以及吸光度读数的使用使其适用于任何实验室应用。
