Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products

Abstract

A new method, rapid and simple to apply, has been developed to measure antioxidant activity. It is based on the electrochemical oxidation of 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and gives reliable results, with the monitoring of only absorbance and time. It has been compared with the total antioxidant status test and gives similar but more repeatable results. The method has been applied to wines, brandies and vinegars. It has been confirmed that the antioxidant activity of these products is highly correlated with their polyphenolic content, and that other majority components in the samples, such as ethanol, SO 2 or acetic acid, do not interfere in the method.

Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

“…The decrease in AA is larger according to the ORAC methods, which involves peroxyl radicals. The AA presented by commercial red wine is between 3 and 7.1 times higher than that presented by red wine vinegars available on the market (Alonso, Guillén, & Barroso, 2003;Dávalos et al, 2005;Pellegrini, Serafini, Colombini, Del Rio, & Salvatore, 2003). During industrial vinegar production the wine substrate is diluted to reduce the alcoholic degree and promote the growth of acetic bacteria.…”

Antioxidant activity of Brandy de Jerez and other aged distillates, and correlation with their polyphenolic content

“…The method used in this work (Alonso, Guillén, & Barroso, 2003) has been developed and validated by the research group from a previous design (electrochemical test of accelerated browning) taken as a template. The method used here is based on the electrochemical oxidation of 2,2 00 -azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS).…”

Electrochemical Methods for Total Antioxidant Capacity and its Main Contributors Determination: A review

“…With respect to the beverage samples, La Rioja red wines exhibit the best antioxidant capacity, 15.53 mM Trolox equivalents and 8.45 mM Trolox equivalents, respectively. For the complex grape-derived samples, the analytical signals of potentially electro-oxidizable substances (ethanol, acetic acid or SO 2 ) were found below the detection limit of the method [155].…”