Abstract
The purpose of this work is to develop a simple, low-cost, and diversely applicable antioxidant capacity assay, the ferric–ferricyanide method based on Prussian blue formation, for both lipophilic and hydrophilic antioxidants in food matrices. The trolox equivalent antioxidant capacities of various antioxidant compounds were calculated with respect to the ferric–ferricyanide, FRAP, and modified CUPRAC methods. The linear calibration curves of the ferric–ferricyanide assay for lipophilic antioxidants (as absorbance vs. concentration) in 1:9 (v/v) H2O–acetone mixture solution with and without 2% MβCD were comparatively drawn. Simultaneous determination of lipophilic and hydrophilic antioxidants could be achieved without using MβCD. Testing of synthetic mixtures of lipophilic and hydrophilic antioxidants in 1:9 (v/v) H2O–acetone medium with the proposed method yielded the theoretically expected antioxidant capacities, considering the additivity of absorbances of constituents obeying Beer’s law. The proposed assay is simple, versatile, and cost-effective; its reagents are cheap and stable, and can be performed using a simple colorimeter.
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Acknowledgments
The authors would like to express their gratitude to Istanbul University Research Fund for the support given to the project UDP-17605, enabling author Resat Apak to attend the 2nd International Conference on Bio-Sensing Technology 2011 in Amsterdam, The Netherlands, on 10–12 October 2011, for an poster presentation of the “CUPRAC (CUPric Reducing Antioxidant Capacity) antioxidant sensor”.
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Berker, K.I., Demirata, B. & Apak, R. Determination of Total Antioxidant Capacity of Lipophilic and Hydrophilic Antioxidants In the Same Solution by Using Ferric–Ferricyanide Assay. Food Anal. Methods 5, 1150–1158 (2012). https://doi.org/10.1007/s12161-011-9358-2
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DOI: https://doi.org/10.1007/s12161-011-9358-2