Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

Abstract

Two electron transfer (ET) reaction-based methods, ferric reducing antioxidant power (FRAP) and Folin-Ciocalteu (FC) reducing capacity, were used for the determination of total antioxidant capacity of vegetable oils (rapeseed, palm and extra virgin olive oils), meat samples (poultry and pork) and potatoes before and after the frying process under domestic frying conditions. Before frying, potatoes had the highest FRAP value (276.7 μmol Trolox/100 g), whereas extra virgin olive oil revealed the highest FolinCiocalteu Index (FCI=443.2 μmol Trolox/100 g). Antioxidant capacity of methanolic extracts of raw meat (9.0-9.4 μmol Trolox/100 g and 135.7-160.1 μmol Trolox/100 g for FRAP and FC methods, respectively) was lower than FRAP (133.4-149.6 μmol Trolox/100 g) and FCI (156.2-443.2 μmol Trolox/100 g) of unheated rapeseed and extra virgin olive oils. However, antioxidant capacity of the studied food samples changed after frying process. Positive correlations (correlation coefficients ranged between 0.5742 and 0.9942) were found between the two analytical methods used to determine the antioxidant capacity of unprocessed and processed food products. The results of principal component analysis (PCA) indicate that there are differences between total amounts of antioxidants in raw and fried food products.

Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

“…A positive and linear correlation (r = 0.90; p < 0.05) between the two methodologies used for the antioxidant activity evaluation for all limpets pâté samples was found. This correlation is in line with those reported by Szydłowska-Czerniak et al [49], which proved the benefit of the Folin-Ciocalteu reducing capacity method for the assessment of the total antioxidant capacity of food samples.…”

“…A positive and linear correlation (r = 0.90; p < 0.05) between the two methodologies used for the antioxidant activity evaluation for all limpets pâté samples was found. This correlation is in line with those reported by Szydłowska-Czerniak et al [49], which proved the benefit of the Folin-Ciocalteu reducing capacity method for the assessment of the total antioxidant capacity of food samples. Lipid oxidation is one of the major problems concerning food quality deterioration, mainly in fish products due to the higher proportions of long chain unsaturated fatty acids making them more susceptible to oxidation [37].…”

“…Lipid oxidation is one of the major problems concerning food quality deterioration, mainly in fish products due to the higher proportions of long chain unsaturated fatty acids making them more susceptible to oxidation [37]. Thiobarbituric acid reacting substances (TBARS) values represent the content of secondary lipid oxidation products, mainly aldehydes (or carbonyls) which contribute to the deterioration of quality attributes such as flavour, colour and texture in oxidised food products [49][50][51].…”

Effect of Storage Time and Temperature on the Quality of Fruit Nectars: Determination of Nutritional Loss Indicators

“…Nowadays, the most widely used methods for measuring TAC are those that involve the generation of radical species and the presence of antioxidants determining the scavenging of these radicals (Szydlowska-Czerniak et al 2012). Nevertheless, oxygen radical absorbance capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays are the most commonly used hydrogen atom transfer and electron transfer methods, respectively (Huang et al 2005).…”

Interaction effects on a gold nanoparticle-based colorimetric assay for antioxidant capacity evaluation of polyphenols

“…Over the past few decades, many studies have demonstrated the high relevance of the total antioxidant capacity (TAC) of phenolic compounds to their remarkable health-promoting benets. [1][2][3] Therefore, the determination of the TAC of polyphenolic compound-rich or enriched foods, nutraceuticals and other dietary supplements has become fundamental in the food industry. 5 Several in vitro chemical-based methods, with different advantages and disadvantages, have been critically evaluated and extensively applied including 1,1-diphenyl-2picrylhydrazyl (DPPH) and 2,2-azino-bis-(3ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging assays and ferric reducing antioxidant power (FRAP) assay.…”