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Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods

机译：用光谱和电化学方法探索多酚的抗氧化特性

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This paper evaluates the antioxidant ability of polyphenols as a function of their chemical structures. Several common food indexes including Folin-Ciocalteau (FC), ferric reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were applied to selected polyphenols that differ in the number and position of hydroxyl groups. Voltammetric assays with screen-printed carbon electrodes were also recorded in the range of −0.2 to 0.9 V (vs. Ag/AgCl reference electrode) to investigate the oxidation behavior of these substances. Poor correlations among assays were obtained, meaning that the behavior of each compound varies in response to the different methods. However, we undertook a comprehensive study based on principal component analysis that evidenced clear patterns relating the structures of several compounds and their antioxidant activities.
机译：本文根据多酚的化学结构评估其抗氧化能力。几种常见的食品指标包括Folin-Ciocalteau（FC），三价铁还原抗氧化剂能力（FRAP）和trolox当量抗氧化剂能力（TEAC）测定法，用于选择的羟基数和位置不同的多酚。丝网印刷碳电极的伏安测定法也记录在-0.2至0.9 V（vs。Ag / AgCl参比电极）的范围内，以研究这些物质的氧化行为。测定之间的相关性差，这意味着每种化合物的行为会因不同方法而异。但是，我们在主成分分析的基础上进行了全面的研究，结果证明了与几种化合物的结构及其抗氧化活性相关的清晰模式。

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