Fast and Simple Method for the Simultaneous Evaluation of the Capacity and Efficiency of Food Antioxidants in Trapping Peroxyl Radicals in an Intestinal Model System

Abstract

A simple oxygraphic method, for which the theoretical and experimental bases have been recently revised, has been successfully applied to evaluate the peroxyl radical chain-breaking characteristics of some typical food antioxidants in micelle systems, among which is a system that reproduces conditions present in the upper part of the digestive tract, where the absorption and digestion of lipids occur. This method permits one to obtain from a single experimental run the peroxyl radical trapping capacity (PRTC, that is, the number of moles of peroxyl radicals trapped by a given amount of food), the peroxyl radical trapping efficiency (PRTE, that is, the reciprocal of the amount of food that reduces to half the steady-state concentration of peroxyl radicals), and the half-life of the antioxidant ( t(1/2)) when only a small fraction of peroxyl radicals reacts with the antioxidants present in foods. Examples of application of the method to various types of foodstuffs have been reported, assessing the general validity of the method in the simple and fast evaluation of the above-reported fundamental antioxidant characteristics of foods.

Effect of 1-MCP on quality and antioxidant capacity of in vitro digests from ‘Sunrise’ apples stored at different temperatures

“…Non-phenolic fractions have been shown to have high radical absorption capacity by others and their findings suggest that this was primarily due to ascorbic acid (Tumbas, Ðilas, Č anadanović , Ć etkvić , & Savatović , 2007). It is also has been established that ascorbic acid has a strong FCR reducing capacity (Singleton & Rossi, 1965) and a strong peroxyl radical scavenging capacity (Rossetto et al, 2008). While we cannot determine whether ascorbic acid was the only active antioxidant component in the non-phenolic fraction of the digestate, we did determine that there was a significant quantity of ascorbic acid in that fraction (0.37 ± 0.03 mg L À1 ascorbic acid).…”

Efficiency and capacity of antioxidant rich foods in trapping peroxyl radicals: A full evaluation of radical scavenging activity

“…The reaction mixture, as described by Rossetto et al (2008), was prepared by drying a solution of LG in dichloromethane and by dissolving the obtained film in 20 mM phosphate buffer containing 5 mM DCA, pH 7.4. Linoleic acid (2 mM final concentration) was then added and the solution vigorously vortexed.…”

“…The experimental oxygraphic traces were automatically processed by means of a computational procedure to obtain oxygen consumption rates and PRTC and PRTE values on the basis of a rigorous treatment of the kinetic data, see Zennaro et al (2007) and Rossetto et al (2008).…”

Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants

“…In this regard, attention has recently been paid to the possible health benefits of foods characterized by high free‐radical trapping activity since some of these radicals are involved in human diseases and in particular in cardiovascular and neurological pathologies (Lee and others 2004; Rossetto and others 2008; Tosetti and others 2009). Among these foods, blueberries and chicories (wild Cichorium intybus , and cultivated, that is, red chicories) rank at the top for their antioxidant activity (Rossetto and others 2005; Salvatore and others 2005).…”