Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing both Hydrophilic and Lipophilic Antioxidants
This paper reports a simple, rapid, and sensitive assay for assessing peroxyl radical scavenging capacity (PSC) of both hydrophilic and lipophilic antioxidant compounds and food extracts. The assay is based on the degree of inhibition of dichlorofluorescin oxidation by antioxidants that scavenge per...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2005-08, Vol.53 (17), p.6572-6580 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Adom, Kafui Kwami Liu, Rui Hai |
| description | This paper reports a simple, rapid, and sensitive assay for assessing peroxyl radical scavenging capacity (PSC) of both hydrophilic and lipophilic antioxidant compounds and food extracts. The assay is based on the degree of inhibition of dichlorofluorescin oxidation by antioxidants that scavenge peroxyl radicals, generated from thermal degradation of 2,2‘-azobis(amidinopropane). For hydrophilic antioxidant activity, the dose required to cause a 50% inhibition of the reaction (EC50) ranged from 2.41 ± 0.02 (EGCG) to 21.26 ± 0.38 μM (ferulic acid). EC50 values for the hydrophilic antioxidant activity of food extracts ranged from 309.2 ± 3.63 (apple) to 3345.1 ± 151.5 μmol of vitamin C equiv/100 g for wheat bran. The EC50 values for lipophilic antioxidant activity were 1.58 ± 0.11 (Trolox), 4.35 ± 0.43 (α-tocopherol), 18.94 ± 0.38 (BHA), and 182.69 ± 13.7 μM (BHT). Whole grain lipophilic antioxidant activity ranged from 3.49 ± 0.57 (wheat) to 8.79 ± 1.98 μmol of α-tocopherol equiv/100 g of rice. Hydrophilic antioxidant activity contributed >98% of the total antioxidant activity (hydrophilic plus lipophilic) of whole grains tested. The PSC assay was accurate (86−108% recovery), precise (0.12−11% CV), and reproducible (12% RSD) and produced results comparable to those of similar published assays. The PSC assay can be routinely used to analyze or screen both hydrophilic and lipophilic antioxidants or food extracts and will be a valuable alternative biomarker for future epidemiological studies of chronic diseases. Keywords: Antioxidant activity; hydrophilic; lipophilic; peroxyl radical; whole grain; cyclodextrin |
| doi_str_mv | 10.1021/jf048318o |
| format | Article |
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The assay is based on the degree of inhibition of dichlorofluorescin oxidation by antioxidants that scavenge peroxyl radicals, generated from thermal degradation of 2,2‘-azobis(amidinopropane). For hydrophilic antioxidant activity, the dose required to cause a 50% inhibition of the reaction (EC50) ranged from 2.41 ± 0.02 (EGCG) to 21.26 ± 0.38 μM (ferulic acid). EC50 values for the hydrophilic antioxidant activity of food extracts ranged from 309.2 ± 3.63 (apple) to 3345.1 ± 151.5 μmol of vitamin C equiv/100 g for wheat bran. The EC50 values for lipophilic antioxidant activity were 1.58 ± 0.11 (Trolox), 4.35 ± 0.43 (α-tocopherol), 18.94 ± 0.38 (BHA), and 182.69 ± 13.7 μM (BHT). Whole grain lipophilic antioxidant activity ranged from 3.49 ± 0.57 (wheat) to 8.79 ± 1.98 μmol of α-tocopherol equiv/100 g of rice. Hydrophilic antioxidant activity contributed >98% of the total antioxidant activity (hydrophilic plus lipophilic) of whole grains tested. The PSC assay was accurate (86−108% recovery), precise (0.12−11% CV), and reproducible (12% RSD) and produced results comparable to those of similar published assays. The PSC assay can be routinely used to analyze or screen both hydrophilic and lipophilic antioxidants or food extracts and will be a valuable alternative biomarker for future epidemiological studies of chronic diseases. Keywords: Antioxidant activity; hydrophilic; lipophilic; peroxyl radical; whole grain; cyclodextrin</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf048318o</identifier><identifier>PMID: 16104768</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>antioxidant activity ; antioxidants ; Antioxidants - analysis ; Antioxidants - chemistry ; Antioxidants - pharmacology ; apples ; assays ; Biological and medical sciences ; Cereal and baking product industries ; Chemical Phenomena ; Chemistry, Physical ; corn ; cranberries ; cyclodextrins ; extracts ; Fluoresceins - chemistry ; Food Analysis ; Food industries ; Free Radical Scavengers - analysis ; free radical scavenging activity ; free radicals ; Fundamental and applied biological sciences. Psychology ; grapes ; hydrophilic antioxidants ; lipophilic antioxidants ; oats ; Oxidation-Reduction ; Peroxides ; peroxyl radical scavenging capacity ; red wines ; rice ; wheat ; white wines</subject><ispartof>Journal of agricultural and food chemistry, 2005-08, Vol.53 (17), p.6572-6580</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a405t-cd2e0cb2889e2716944895b42463263e21c012c9b8fa4f0c0903c1c3694e4faa3</citedby><cites>FETCH-LOGICAL-a405t-cd2e0cb2889e2716944895b42463263e21c012c9b8fa4f0c0903c1c3694e4faa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf048318o$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf048318o$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17062408$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16104768$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Adom, Kafui Kwami</creatorcontrib><creatorcontrib>Liu, Rui Hai</creatorcontrib><title>Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing both Hydrophilic and Lipophilic Antioxidants</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>This paper reports a simple, rapid, and sensitive assay for assessing peroxyl radical scavenging capacity (PSC) of both hydrophilic and lipophilic antioxidant compounds and food extracts. The assay is based on the degree of inhibition of dichlorofluorescin oxidation by antioxidants that scavenge peroxyl radicals, generated from thermal degradation of 2,2‘-azobis(amidinopropane). For hydrophilic antioxidant activity, the dose required to cause a 50% inhibition of the reaction (EC50) ranged from 2.41 ± 0.02 (EGCG) to 21.26 ± 0.38 μM (ferulic acid). EC50 values for the hydrophilic antioxidant activity of food extracts ranged from 309.2 ± 3.63 (apple) to 3345.1 ± 151.5 μmol of vitamin C equiv/100 g for wheat bran. The EC50 values for lipophilic antioxidant activity were 1.58 ± 0.11 (Trolox), 4.35 ± 0.43 (α-tocopherol), 18.94 ± 0.38 (BHA), and 182.69 ± 13.7 μM (BHT). Whole grain lipophilic antioxidant activity ranged from 3.49 ± 0.57 (wheat) to 8.79 ± 1.98 μmol of α-tocopherol equiv/100 g of rice. Hydrophilic antioxidant activity contributed >98% of the total antioxidant activity (hydrophilic plus lipophilic) of whole grains tested. The PSC assay was accurate (86−108% recovery), precise (0.12−11% CV), and reproducible (12% RSD) and produced results comparable to those of similar published assays. The PSC assay can be routinely used to analyze or screen both hydrophilic and lipophilic antioxidants or food extracts and will be a valuable alternative biomarker for future epidemiological studies of chronic diseases. Keywords: Antioxidant activity; hydrophilic; lipophilic; peroxyl radical; whole grain; cyclodextrin</description><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - pharmacology</subject><subject>apples</subject><subject>assays</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Chemical Phenomena</subject><subject>Chemistry, Physical</subject><subject>corn</subject><subject>cranberries</subject><subject>cyclodextrins</subject><subject>extracts</subject><subject>Fluoresceins - chemistry</subject><subject>Food Analysis</subject><subject>Food industries</subject><subject>Free Radical Scavengers - analysis</subject><subject>free radical scavenging activity</subject><subject>free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grapes</subject><subject>hydrophilic antioxidants</subject><subject>lipophilic antioxidants</subject><subject>oats</subject><subject>Oxidation-Reduction</subject><subject>Peroxides</subject><subject>peroxyl radical scavenging capacity</subject><subject>red wines</subject><subject>rice</subject><subject>wheat</subject><subject>white wines</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0MGO0zAUBVALgZhSWPAD4A2IWQSeHSdxllUFDFIRUTsDS-vVcTouaZyxU9T8Pa5aphtWtvWOru1LyGsGHxlw9mnbgJApk-4JmbCMQ5IxJp-SCcRhIrOcXZEXIWwBQGYFPCdXLGcgilxOSL_E3ta0Mt4dxpYusbYaW7rS-Md0G9tt6Bx71HYY6YdqNb-msxBwpI3zx50J4UjWbrinN2PtXX9vW6spdjVd2P7fcdYN1h1sjd0QXpJnDbbBvDqvU3L35fPt_CZZ_Pj6bT5bJCggGxJdcwN6zaUsDS9YXgohy2wtuMhTnqeGMw2M63ItGxQNaCgh1UynERrRIKZT8v6U23v3sDdhUDsbtGlb7IzbB5VLUaZZTJuS6xPU3oXgTaN6b3foR8VAHetVj_VG--Ycul_vTH2R5z4jeHcGGGKPjcdO23BxBeRcwNElJ2fDYA6Pc_S_VV6kRaZuq5WCX3mV_fy-VFX0b0--Qadw42Pm3YoDSyG-kDPOLjejDmrr9r6L7f7nC38BX4Kl5w</recordid><startdate>20050824</startdate><enddate>20050824</enddate><creator>Adom, Kafui Kwami</creator><creator>Liu, Rui Hai</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050824</creationdate><title>Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing both Hydrophilic and Lipophilic Antioxidants</title><author>Adom, Kafui Kwami ; Liu, Rui Hai</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-cd2e0cb2889e2716944895b42463263e21c012c9b8fa4f0c0903c1c3694e4faa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - pharmacology</topic><topic>apples</topic><topic>assays</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Chemical Phenomena</topic><topic>Chemistry, Physical</topic><topic>corn</topic><topic>cranberries</topic><topic>cyclodextrins</topic><topic>extracts</topic><topic>Fluoresceins - chemistry</topic><topic>Food Analysis</topic><topic>Food industries</topic><topic>Free Radical Scavengers - analysis</topic><topic>free radical scavenging activity</topic><topic>free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>grapes</topic><topic>hydrophilic antioxidants</topic><topic>lipophilic antioxidants</topic><topic>oats</topic><topic>Oxidation-Reduction</topic><topic>Peroxides</topic><topic>peroxyl radical scavenging capacity</topic><topic>red wines</topic><topic>rice</topic><topic>wheat</topic><topic>white wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adom, Kafui Kwami</creatorcontrib><creatorcontrib>Liu, Rui Hai</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Adom, Kafui Kwami</au><au>Liu, Rui Hai</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing both Hydrophilic and Lipophilic Antioxidants</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-08-24</date><risdate>2005</risdate><volume>53</volume><issue>17</issue><spage>6572</spage><epage>6580</epage><pages>6572-6580</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>This paper reports a simple, rapid, and sensitive assay for assessing peroxyl radical scavenging capacity (PSC) of both hydrophilic and lipophilic antioxidant compounds and food extracts. The assay is based on the degree of inhibition of dichlorofluorescin oxidation by antioxidants that scavenge peroxyl radicals, generated from thermal degradation of 2,2‘-azobis(amidinopropane). For hydrophilic antioxidant activity, the dose required to cause a 50% inhibition of the reaction (EC50) ranged from 2.41 ± 0.02 (EGCG) to 21.26 ± 0.38 μM (ferulic acid). EC50 values for the hydrophilic antioxidant activity of food extracts ranged from 309.2 ± 3.63 (apple) to 3345.1 ± 151.5 μmol of vitamin C equiv/100 g for wheat bran. The EC50 values for lipophilic antioxidant activity were 1.58 ± 0.11 (Trolox), 4.35 ± 0.43 (α-tocopherol), 18.94 ± 0.38 (BHA), and 182.69 ± 13.7 μM (BHT). Whole grain lipophilic antioxidant activity ranged from 3.49 ± 0.57 (wheat) to 8.79 ± 1.98 μmol of α-tocopherol equiv/100 g of rice. Hydrophilic antioxidant activity contributed >98% of the total antioxidant activity (hydrophilic plus lipophilic) of whole grains tested. The PSC assay was accurate (86−108% recovery), precise (0.12−11% CV), and reproducible (12% RSD) and produced results comparable to those of similar published assays. The PSC assay can be routinely used to analyze or screen both hydrophilic and lipophilic antioxidants or food extracts and will be a valuable alternative biomarker for future epidemiological studies of chronic diseases. Keywords: Antioxidant activity; hydrophilic; lipophilic; peroxyl radical; whole grain; cyclodextrin</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>16104768</pmid><doi>10.1021/jf048318o</doi><tpages>9</tpages></addata></record> |
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| subjects | antioxidant activity antioxidants Antioxidants - analysis Antioxidants - chemistry Antioxidants - pharmacology apples assays Biological and medical sciences Cereal and baking product industries Chemical Phenomena Chemistry, Physical corn cranberries cyclodextrins extracts Fluoresceins - chemistry Food Analysis Food industries Free Radical Scavengers - analysis free radical scavenging activity free radicals Fundamental and applied biological sciences. Psychology grapes hydrophilic antioxidants lipophilic antioxidants oats Oxidation-Reduction Peroxides peroxyl radical scavenging capacity red wines rice wheat white wines |
| title | Rapid Peroxyl Radical Scavenging Capacity (PSC) Assay for Assessing both Hydrophilic and Lipophilic Antioxidants |
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