Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 54, Issue 22, Pages 8397-8402Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf061729f
Keywords
antioxidant activity; beta-carotene bleaching; lipoxygenase; polyphenols; flavonoids; phenolic acids; DPPH
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The capacity of polyphenolic compounds to reduce the beta-carotene-linoleic acid cooxidation enzymatically induced by soybean lipoxygenase was assayed to determine their comprehensive antioxidant ability. The inhibition of the coupled oxidation is a well-known spectrophotometric method for the antioxidant activity measurement. A modification of this method is proposed to reduce assay time and to gain simplicity. The antioxidant abilities of several polyphenols were determined, and quercetin and sinapic acid were most active. These results were compared to those obtained by the DPPH center dot procedure to evaluate the free radical scavenging contribution to the total protective action. The highest values of antiradical activity were found for ellagic and quercetin.
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