Application of Briggs-Rauscher Reaction For Measurement of Antioxidant Capacity of Croatian Wines
| Autor: | Želimir Kurtanjek, Ivan Kruhak, Senka Djaković, J. Gajdoš Kljusurić, Karin Kovačević Ganić, Draženka Komes |
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| Jazyk: | angličtina |
| Rok vydání: | 2005 |
| Předmět: |
Chromatography
Quenching (fluorescence) Antioxidant Chemistry Calibration curve Radical medicine.medical_treatment Briggs–Rauscher reaction chemistry.chemical_compound medicine Organic chemistry Gallic acid Phenols Briggs-Rauscher reaction white and red wines antioxidant capacity prediction of total phenols in wine Digestion Food Science |
| Popis: | Briggs-Rauscher (BR) reaction is one of the most commonly studied oscillation reactions that has been applied for measurement of antioxidant activity of water-soluble substances. There is an immediate quenching of oscillations when free radicals are added from fruits or vegetables. The reaction is monitored potentiometrically and the inhibition time (IT), or time of no oscillations, is proportional to the concentration of antioxidants. pH of the BR reaction is about 2, which is similar to that of the fluids of the main digestive process (human stomach), giving in vitro information on antioxidant activity under “ real digestion conditions” and can help in assessment of nutrition for the maintenance of health and prevention of diseases. Antioxidant activities of different concentrations of native Croatian red and white wines are analysed by the inhibition of BR reaction and determination of total phenols using gallic acid as the calibration standard is also carried out. Using mathematical models, relative antioxidant activities of antioxidants and amounts of total phenols are estimated. Second order polynomial calibration curve is estimated in the range of 150 -2500 gallic acid equivalent (GAE mg l– 1), with standard error of 84 GAE mg l– 1. |
| Databáze: | OpenAIRE |
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