Determination of the antiradical properties of olive oils using an electrochemical method based on DPPH radical

作者：Vasilescu Ioana; Eremia Sandra A V^*; Albu Camelia; Radoi Antonio; Litescu Simona Carmen; Radu Gabriel Lucian

来源：Food Chemistry, 2015, 166: 324-329.

DOI：10.1016/j.foodchem.2014.06.042

• 2,2 '-Diphenyl-1-picrylhidrazyl
• Differential pulse voltammetry
• Olive oils
• Tocopherols
• Vitamin E

The present work describes the development of an electrochemical method based on the use of 2,2'-diphenyl-1-picrylhidrazyl free radical (DPPH.) for the determination of the antiradical properties of several olive oils. Differential pulse voltammetry was used as measuring technique while the electrochemical process was recorded at a platinum screen-printed working electrode. The decrease in 2,2'-diphenyl-1-picrylhidrazyl peak current intensity was measured at a specific potential value of +160 mV vs. screen-printed pseudo-reference electrode, in the presence of alpha-, delta- and gamma-tocopherol and olive oil samples, respectively. The obtained results using differential pulse voltammetry, as detection technique for real samples analysis, showed a satisfactory agreement with those obtained by high-performance liquid chromatography coupled with fluorescence detection. The reported electrochemical method is rapid and easy to use, feasible and accessible to be used as an alternative to 2,2'-diphenyl-1-picrylhidrazyl spectrophotometric based method.

• 出版日期2015-1-1