The hydrophilic and lipophilic contribution to total antioxidant activity

被引：1182

作者：

Arnao, MB ^{[1
]}

Cano, A ^{[1
]}

Acosta, M ^{[1
]}

机构：

[1] Univ Murcia, Dept Plant Biol Plant Physiol, E-30100 Murcia, Spain

来源：

FOOD CHEMISTRY | 2001年 / 73卷 / 02期

关键词：

ABTs; antioxidant activity; ascorbic acid; carotenoids; tomato juice; vegetables;

D O I：

10.1016/S0308-8146(00)00324-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The ABTS/H2O2/HRP decoloration method permits the evaluation of the antioxidant activity of complex food samples. This method, with slight modifications, is capable of determining both hydrophilic and lipophilic antioxidant properties, thus, it is possible estimate the antioxidant activity of both antioxidant types in the same sample. The method is easy, accurate and rapid to apply. Its application to three vegetable soups provided data on hydrophilic and lipophilic antioxidant activity, and the values reflect the contribution of the particular antioxidants (ascorbic acid and carotenoids) to the total antioxidant activity of the samples. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：239 / 244

页数：6

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