Antioxidant activities of tocopherols/tocotrienols and lipophilic antioxidant capacity of wheat, vegetable oils, milk and milk cream by using photochemiluminescence

作者：Karmowski Jasmin; Hintze Victoria; Kschonsek Josephine; Killenberg Margrit; Boehm Volker

来源：Food Chemistry, 2015, 175: 593-600.

DOI：10.1016/j.foodchem.2014.12.010

• Lipophilic antioxidants
• Singlet oxygen
• Redox potential
• Carotenoids

The purpose of this study was to measure the antioxidant activity (AOA) of tocopherols and tocotrienols by using photochemiluminescence (PCL). This method enables to detect total lipophilic antioxidants. The AOA of all vitamin E isomers depended on number and position of methyl groups in the chroman ring. Correlation between the AOA and the redox potential and the biological activity of the tocochromanols was observed. The second aim was to analyse different kinds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL and alpha-TEAC. The contents of vitamin E and carotenoids were analysed by HPLC. Correlations between the sum of carotenoids and vitamin E and the AOC were detected. Based on high vitamin E contents, the oils had the highest and in contrast, the product macaroni showed the lowest AOC. A concentration-dependent effect was observed in both assays, PCL and alpha-TEAC.

• 出版日期2015-5-15