Comparison of Iron Reduction Methods on the Determination of Antioxidants Content in Vegetables Sample

Abstract

Determination of antioxidant content in 14 vegetables has been done using Modified Phenanthroline (MPM), Phenanthroline (PM) and Ferric Reducing Antioxidant Power (FRAP) methods. The SDR values ​​obtained for the MPM and PM methods were (2.65 ± 1.26) % and (3.51 ± 0.88) %, while the recovery values ​​were (100.86 ± 4.45)% and (99.93 ± 3.50) %, respectively. The antioxidant content of vegetables obtained by MPM, PM and FRAP methods were (30.4 ± 1.46 - 515.9 ± 3.32), (25.9 ± 1.13 - 327.3 ± 2.57) and (21.4 ± 0.51 - 371.7 ± 1.10) μmol Fe / g DW, respectively. The antioxidant content obtained with the three methods showed no significant different. The correlation values ​​between MPM - PM, MPM - FRAP, and PM - FRAP methods are 0.9712, 0.9896 and 0.9611, respectively. These values indicate a very strong correlation among the three methods.

Validation of MPM method to determine antioxidant content in traditional and hydroponic grown water spinach

“…The extract obtained was used to test the antioxidant content. [13] Antioxidant content was determined using the MPM method, as described in . Briefly, one mL of extract sample was added with two mL of distilled water, one mL of 0.1% FeCl3, and one mL of 0.1% ortho-phenanthroline.…”

“…Synthetic antioxidants can effectively inhibit oxidation, such as butylated hydroxytoluene (BHT), butylated hydroxy anisol (BHA), and ters-butyl hydroquinone (TBHQ). However, synthetic antioxidants are starting to be limited because of the results of studies that have reported that synthetic antioxidants such as BHT are carcinogenic [12]. Therefore, the food and Methods used to determine the antioxidant content in samples include DPPH, FRAP, ABTS, and others.…”

“…The MPM (Modified Phenanthroline Method) method is a newly developed method, so this method must be validated before being used for analysis. Method validation aims to ensure that the method meets specified requirements, including linearity, LoD, LoQ, RSD, and recovery [13].…”

Efek Temperatur dan Waktu Terhadap Total Kandungan Antioksida Dari 5 Jenis Tanaman Herbal dengan Metode Phenanthroline Termodifikasi

“…Akuades dipipet 2 mL dimasukkan dalam botol vial, ditambah 1mL ekstrak yang telah diencerkan, ditambah 1 mL FeCl 3 .6H 2 O 0,2% dan 1 mL orto-fenantrolin 0,5%, larutan diinkubasi selama 20 menit, diukur absorban pada panjang gelombang 510 nm. Untuk blanko ditambahkan 3 mL akuades dimasukkan dalam botol vial, ditambah 1 mL FeCl 3 .6H 2 O 0,2% dan 1 mL orto-fenantrolin 0,5% [8].…”

Comparative and Evaluative Study On Total Phenolic Content and Antioxidant Potential Within Hydromythanol Extracts and Their Fractions from All Parts of Drimia numidica (JORD. & FOURR.) J.C. MANNING & GOLDBLATT of Northeastern Algeria

“…The latter are most often used in the food industry and are included in the human diet, 3,4 for their cheap price and easy availability. 5 However, the global trend nowadays tends to abandon them due to information about their toxicity, which causes many diseases, including cancer. 6,7 The growing demands of consumers for safer products that are free from artificial additives make natural antioxidants the subject of numerous studies.…”