A comparison of methods employed to evaluate antioxidant capabilities.
Three different methodologies frequently employed to evaluate the indexes that report the antioxidant capabilities of pure compounds and/or complex mixtures of antioxidants are applied to a series of mono- and polyphenols, as well as to two wine (red and white) samples. These methodologies are based on the bleaching of a stable radical, the effect of the additive upon luminol chemiluminescence induced by peroxyl radicals, and the effect of the additive upon the bleaching of the fluorescence from a dye molecule. Widely different responses are obtained from the different methodologies. These differences are interpreted in terms of the different factors (stoichiometric factors and/or reactivities) that determines the indexes evaluated by these different methodologies.
Perez
D D
DD
Faculty of Biological Sciences, Catholic University of Chile, Santiago.
Leighton
F
F
Aspee
A
A
Aliaga
C
C
Lissi
E
E
D000975:Antioxidants / Q000737:chemistry*; D002839:Chromans / Q000737:chemistry*; D005419:Flavonoids; D008163:Luminescent Measurements / Q000379:methods*; D008165:Luminol; D010545:Peroxides / Q000737:chemistry*; D010636:Phenols; D059808:Polyphenols; D013050:Spectrometry, Fluorescence / Q000379:methods*; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000975:Antioxidants; D002839:Chromans; D005419:Flavonoids; D010545:Peroxides; D010636:Phenols; D059808:Polyphenols; C049375:perhydroxyl radical; D008165:Luminol; C010643:6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid