A novel hydrogen peroxide scavenging assay of phenolics and flavonoids using cupric reducing antioxidant capacity (CUPRAC) methodology

作者：Ozyurek Mustafa; Bektasoglu Burcu; Guclu Kubilay; Gungor Nilay; Apak Resat^*

来源：Journal of Food Composition and Analysis, 2010, 23(7): 689-698.

DOI：10.1016/j.jfca.2010.02.013

• Hydrogen peroxide scavenging
• CUPRAC assay
• Phenolics
• Flavonoids
• Glutathione peroxidase
• HPLC-ECD
• HPS activity of polyphenolic compounds and method of detection
• Food analysis
• Food composition

Hydrogen peroxide (H(2)O(2)) a biologically relevant non radical oxidizing species may be formed in tissues through oxidative processes but there has been limited information regarding its scavenging by polyphenolic antioxidants The present study was undertaken to investigate the hydrogen peroxide scavenging (HPS) activity of several polyphenolic compounds some fruit Juices and green tea extract HPS activity has usually been determined by following the rate of H(2)O(2) consumption in an incubation system (H(2)O(2) + scavenger) using the classical UV method at 230 nm Since some polyphenols have strong absorption in the UV region their HPS activity was alternatively determined without interference by directly measuring the concentration of H(2)O(2) using the UPS-CUPRAC (cupric reducing antioxidant capacity) method at 450 nm in the presence of a Cu(II) salt (since H(2)O(2) is relatively stable and not scavenged unless transition metal compounds are present as catalysts) Comparison between two groups of phenolics revealed that benzoate derivatives are much stronger H(2)O(2) scavengers than cinnamic acids The findings of the developed method for polyphenolics were statistically alike with those of the reference GSH Px DTNB (glutathione peroxidase 5 5 dithio bis(2 nitrobenzoic acid)) and HPLC-ECD methods The proposed spectrophotometric method

• 出版日期2010-11