title: Enzyme-based online monitoring and measurement of antioxidant activity using an optical oxygen sensor coupled to an HPLC system.
abstract: It is estimated that up to 50% of the adult population take antioxidant products on a daily basis to promote their health status. Strangely, despite the well-recognized importance of antioxidants, currently there is no international standard index for labeling owing to the lack of standardized methods for antioxidant measurement in complex products. Here, an online high-performance liquid chromatography (HPLC)-based method to detect and measure the total antioxidant capacity of antioxidant samples is presented. In this approach, complex samples containing antioxidants are separated by the HPLC system, which is further coupled to an antioxidant measuring system consisting of an optical oxygen sensor, laccase, and tetramethoxy azobismethylene quinone (TMAMQ). The antioxidants, separated via HPLC, reduce TMAMQ to syringaldazine, which is then reoxidized by laccase while simultaneously consuming O(2). The amount of consumed oxygen is directly proportional to the concentration of antioxidants and is measured by the optical oxygen sensor. The sensor is fabricated by coating a glass capillary with an oxygen-sensitive thin layer made of platinum(II) meso-tetra(4-fluorophenyl)tetrabenzoporphyrin and polystyrene, which makes real-time analysis possible (t(90) = 1.1 s in solution). Four selected antioxidants (3 mM), namely, catechin, ferulic acid, naringenin (used as a control), and Trolox, representing flavonol, hydrocinnamic acid, flavanone, and vitamin E, respectively, were injected into the online antioxidant monitoring system, separated, and then mixed with the TMAMQ/laccase solution, which resulted in oxygen consumption. This study shows that, with the use of such a system, the antioxidant activity of individual antioxidant molecules in a sample and their contribution to the total antioxidant activity of the sample can be correctly assigned.
authors.affiliation: Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II, 8010 Graz, Austria.
authors.forename: Michela
authors.initials: M
authors.lastname: Quaranta
authors.forename: Endry
authors.initials: E
authors.lastname: Nugroho Prasetyo
authors.forename: Klaus
authors.initials: K
authors.lastname: Koren
authors.forename: Gibson S
authors.initials: GS
authors.lastname: Nyanhongo
authors.forename: Michael
authors.initials: M
authors.lastname: Murkovic
authors.forename: Ingo
authors.initials: I
authors.lastname: Klimant
authors.forename: Georg M
authors.initials: GM
authors.lastname: Guebitz
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D015374:Biosensing Techniques / Q000295:instrumentation / Q000379:methods*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005656:Fungal Proteins / Q000737:chemistry*; D042845:Laccase / Q000737:chemistry*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D055454:Trametes / Q000737:chemistry / Q000201:enzymology*
chemical_list: D000975:Antioxidants; D005656:Fungal Proteins; D042845:Laccase; D010100:Oxygen