title: Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV-vis spectrometries.
abstract: Twenty-one kinds of fruits including strawberry, mulberry, lemon, banana, etc. were measured for antioxidant capacity based on their ability to scavenge 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. Vitamin C equivalent antioxidant capacity (VCEAC) was used to quantify antioxidant capacity of the studied fruits. The results were expressed as mg of ascorbic acid equivalent per 100g fruit. Each fruit was divided into two parts: harvest part (fresh fruit analyzed immediately), and liquid nitrogen frozen part (fruit frozen and pulverized in liquid nitrogen). Antioxidant capacities of both fresh and frozen fruits were determined, and VCEAC values were proved to have no significant difference. For the frozen fruits, the antioxidant capacities were measured by electron spin resonance spectroscopy (ESR) and UV-vis spectrometry. VCEAC values obtained with UV-vis and ESR range from 11.48 to 345.75mg/100g and 7.01 to 366.26mg/100g. Experimental results indicated that VCEAC values obtained by two methods were highly correlated.
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China.
authors.forename: Shuang
authors.initials: S
authors.lastname: Zang
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China.
authors.forename: Sizhu
authors.initials: S
authors.lastname: Tian
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China.
authors.forename: Jia
authors.initials: J
authors.lastname: Jiang
authors.affiliation: Department of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, PR China.
authors.forename: Dandan
authors.initials: D
authors.lastname: Han
authors.affiliation: Department of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, PR China.
authors.forename: Xinyu
authors.initials: X
authors.lastname: Yu
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China.
authors.forename: Kun
authors.initials: K
authors.lastname: Wang
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China.
authors.forename: Dan
authors.initials: D
authors.lastname: Li
authors.affiliation: Department of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, PR China.
authors.forename: Dayong
authors.initials: D
authors.lastname: Lu
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China.
authors.forename: Aimin
authors.initials: A
authors.lastname: Yu
authors.affiliation: College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China. Electronic address: zzw@jlu.edu.cn.
authors.forename: Ziwei
authors.initials: Z
authors.lastname: Zhang
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000032:analysis; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet / Q000379:methods*
chemical_list: D000975:Antioxidants; D001205:Ascorbic Acid
keywords: Antioxidant capacity; DPPH; Electron spin resonance; Fruits; Liquid nitrogen frozen