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Evaluation of antioxidant activity of hydrophilic and lipophilic compounds in edible oils by a novel fluorimetric method |
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| Authors: | Nikokavoura A Christodouleas D Yannakopoulou E Papadopoulos K Calokerinos A C |
| Institution: | a Institute of Physical Chemistry, National Center for Scientific Research, “Demokritos”, 15310 Ag. Paraskevi, Athens, Greece b Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 15771 Athens, Greece |
| Abstract: | A novel fluorimetric method is described for the evaluation of the antioxidant activity of hydrophilic and lipophilic compounds and complex natural products such as edible oils. The method is based on the measurement of fluorescence emission intensity of N-methylacridone produced during the reaction of lucigenin with hydrogen peroxide. The presence of antioxidants in the sample inhibits the concentration of N-methylacridone and reduces the fluorescence intensity. The method was fully validated and applied to a variety of hydrophilic and lipophilic compounds as well as to various types of edible oils and their corresponding hydrophilic and lipophilic extracts. Results were compared to those derived from a lucigenin based chemiluminescent method and the Folin-Ciocalteau method for total phenols. The differences in total antioxidant activity of edible oils of various origins and the effect of heating on total antioxidant activity was further studied and discussed. |
| Keywords: | Fluorescence Lucigenin Antioxidant activity Hydrophobic and hydrophilic antioxidants Olive oils Seed oils |
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