title: A new parameter to simultaneously assess antioxidant activity for multiple phenolic compounds present in food products.
abstract: In this work, we established a new methodology to simultaneously assess the relative reaction rates of multiple antioxidant compounds in one experimental set-up. This new methodology hypothesizes that the competition among antioxidant compounds towards limiting amount of free radical (in this article, DPPH) would reflect their relative reaction rates. In contrast with the conventional detection of DPPH decrease at 515nm on a spectrophotometer, depletion of antioxidant compounds treated by a series of DPPH concentrations was monitored instead using liquid chromatography coupled with quadrupole time-of-flight (LC-QTOF). A new parameter, namely relative antioxidant activity (RAA), has been proposed to rank these antioxidants according to their reaction rate constants. We have investigated the applicability of RAA using pre-mixed standard phenolic compounds, and also extended this application to two food products, i.e. red wine and green tea. It has been found that RAA correlates well with the reported k values. This new parameter, RAA, provides a new perspective in evaluating antioxidant compounds present in food and herbal matrices. It not only realistically reflects the antioxidant activity of compounds when co-existing with competitive constituents; and it could also quicken up the discovery process in the search for potent yet rare antioxidants from many herbs of food/medicinal origins.
authors.affiliation: Temasek Polytechnic, School of Applied Science, Singapore. Electronic address: yanghong@tp.edu.sg.
authors.forename: Hong
authors.initials: H
authors.lastname: Yang
authors.affiliation: Temasek Polytechnic, School of Applied Science, Singapore. Electronic address: xuex@tp.edu.sg.
authors.forename: Xuejia
authors.initials: X
authors.lastname: Xue
authors.affiliation: Temasek Polytechnic, School of Applied Science, Singapore. Electronic address: lihuan@tp.edu.sg.
authors.forename: Huan
authors.initials: H
authors.lastname: Li
authors.affiliation: Temasek Polytechnic, School of Applied Science, Singapore. Electronic address: suchin@tp.edu.sg.
authors.forename: Su Chin
authors.initials: SC
authors.lastname: Tay-Chan
authors.affiliation: Temasek Polytechnic, School of Applied Science, Singapore. Electronic address: sengpoon@tp.edu.sg.
authors.forename: Seng Poon
authors.initials: SP
authors.lastname: Ong
authors.affiliation: Temasek Polytechnic, School of Applied Science, Singapore. Electronic address: ftian@tp.edu.sg.
authors.forename: Edmund Feng
authors.initials: EF
authors.lastname: Tian
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D005524:Food Technology; D010636:Phenols / Q000032:analysis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols
keywords: DPPH; Green tea; LC-QTOF; Reaction rate constant; Red wine; Relative antioxidant activity