title: Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace.
abstract: Evaluation of the total antioxidant capacity of solid matrices without extraction steps is a very interesting alternative for food researchers and also for food industries. These methodologies have been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. To demonstrate and highlight the validity of QUENCHER (Q) methods, values of Q-method validation were showed for the first time, and they were tested with products of well-known different chemical properties. Furthermore, new QUENCHER assays to measure scavenging capacity against superoxide, hydroxyl, and lipid peroxyl radicals were developed. Calibration models showed good linearity (R(2) > 0.995), proportionality and precision (CV < 6.5%), and acceptable detection limits (<20.4 nmol Trolox equiv). The presence of ethanol in the reaction medium gave antioxidant capacity values significantly different from those obtained with water. The dilution of samples with powdered cellulose was discouraged because possible interferences with some of the matrices analyzed may take place.
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Del Pino-García
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: García-Lomillo
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
authors.forename: María D
authors.initials: MD
authors.lastname: Rivero-Pérez
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
authors.forename: María L
authors.initials: ML
authors.lastname: González-SanJosé
authors.affiliation: Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Muñiz
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D027843:Vitis / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D014866:Waste Products
keywords: ABTS; Folin−Ciocalteu; antioxidant activities; cellulose; free radical scavenging assays