Determination of the Total Antioxidant Activity of Fruits and Vegetables by a Liposome Assay
| Autor: | William G. Roberts, Michael H. Gordon |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
Antioxidant
medicine.medical_treatment alpha-Tocopherol Ascorbic Acid Antioxidants Phenols Vegetables medicine Food science Chromatography High Pressure Liquid Phospholipids Liposome Chemistry Water Drug Synergism Biological activity General Chemistry beta Carotene Ascorbic acid Lipids Antioxidant capacity Solubility Biochemistry Fruit Food products Fruits and vegetables Liposomes lipids (amino acids peptides and proteins) General Agricultural and Biological Sciences Oxidation-Reduction |
| Zdroj: | Journal of Agricultural and Food Chemistry. 51:1486-1493 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf025983t |
| Popis: | The effects of mixtures of antioxidants on the oxidation of phospholipids have been investigated in large unilamellar liposomes following initiation by 2,2'-azobis(2-aminopropane) dihydrochloride. The lag phase increased linearly with antioxidant concentration. The lag phases of mixtures containing alpha-tocopherol with ascorbic acid showed synergy between the antioxidants, but mixtures of beta-carotene with alpha-tocopherol or ascorbic acid were not synergistic. The liposome system was used to investigate the total antioxidant activity of lipid- and water-soluble extracts from 16 samples of fruits, vegetables, and related food products. The water-soluble extracts caused greater increases in lag phase than the lipid-soluble extracts. The lag phase of liposomes containing the water-soluble extracts from fruits and vegetables increased linearly with the total phenolic concentration, with the continental salad extract having the longest lag phase. The lipid-soluble extract from apples caused the largest increase in lag phase of the lipid-soluble extracts. The lag phases of the lipid-soluble and water-soluble extracts of all fruits and vegetables studied were additive, but no synergy was detected. The lag phase of the liposomes containing both the water-soluble and lipid-soluble extracts varied from 611.5 min for the continental salad extracts to 47.5 min for the cauliflower extracts. |
| Databáze: | OpenAIRE |
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