44 2033180199
All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Applied Food Science Journal

Sign up for email alert when new content gets added: Sign up

Novel detection protocol for radical scavenging and antioxidant activity of lipophilic antioxidants

3rd International Conference on Food Science and Technology

November 11-12, 2019 | London, UK

Haue Md Azizul

Free University of Bozen-Bolzano, Italy

Posters & Accepted Abstracts: Appl Food Sci J

Abstract :

Statement of the problem: Lipophilic antioxidants are an important class of chemical species of natural antioxidants that can increase the oxidative stability of food matrices. Common methods to determine the antioxidant activity or oxidative stress of lipophilic antioxidants require time consuming protocols, although those are not vigorously reliable. This work proposes a fast, simple and direct method based on cyclic voltammetry to monitor oxidation in lipid samples.

Methodology & Theoretical Orientation: The oxidative stress during the reaction of AIBN (2, 2´-azobis (20methylpropionitrile)) with lipid soluble antioxidants, such as α-tocopherol, catechin, retinyl acetate, caffeic acid and 3-hydxoxytyrosol was evaluated. 1-propanol was used as a unique solvent, which allowed direct dissolution of a wide range of lipid soluble redox species. Electron transfer (ET) capacity was evaluated by the peak current (ip) and peak potential (E). The kinetic rate of the reactions between laboratory antioxidants and AIBN were measured at 60 °C. Finally, same procedure was also applied to measure the antioxidant activity and oxidative stress of different commercial edible oils: extra virgin olive oil (EVOO), virgin olive oil (VOO) and, olive by product; sansa olive oil (SOO).

Findings: The methods demonstrated that antioxidant activity was positively correlated with increased concentrations among the laboratory antioxidants and EVOO, VOO and SOO samples. On the other hand, oxidative stresses were negatively correlated with the duration of reaction periods.

Conclusion & Significance: This method can be the alternative of traditional methods to test lipid soluble antioxidants in lipid matrices rapidly and straigh.

 
Google Scholar citation report
Citations : 11

Applied Food Science Journal received 11 citations as per Google Scholar report

Top