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首页> 外文期刊>Food research international >A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and β-carotene bleaching methods in a single combined assay: Tea extracts as a case study
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A new microplate procedure for simultaneous assessment of lipophilic and hydrophilic antioxidants and pro-oxidants, using crocin and β-carotene bleaching methods in a single combined assay: Tea extracts as a case study

机译：一种新的微孔板程序，用于同时评估亲脂性和亲水性抗氧化剂和促氧化剂，使用crocin和β-胡萝卜素漂白方法进行单一组合测定：茶提取物为案例研究

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摘要

β-Carotene and crocin bleaching reactions are the basis of two methods extensively used to quantify antiox-idant and pro-oxidant activities. They are appropriate for lipophilic and hydrophilic matrices, respectively, and can provide useful complementary information in the study of complex natural extracts containing components with variable degrees of polarity. In this regard, a microplate procedure (Carotene Combined Bleaching) is proposed that enables the combination of both methods in a single, informative and less expensive method which is also faster to carry out. As an illustrative model, the method was applied to test a set of commercial lipophilic and hydrophilic antioxidants and some predictable pro-oxidant agents. Afterwards, as a food compound case study, the antioxidant activity of five types of tea extracts (Green, Blue, White, Black and Red) were characterized and their equivalent potential activity was calculated using commercial antioxidants on the basis of the new procedure developed in this research. The activity of the tea extracts decreased in the following order: (a) In a predominantly lipophilic environment: White > Black > Red > Blue > Green tea extracts; and (b) In a predominantly hydrophilic environment: Green>Red>White> Black>Blue tea extracts.
机译：β-胡萝卜素和藏红花素的漂白反应是两种广泛用于定量抗氧化剂和促氧化剂活性的方法的基础。它们分别适用于亲脂性和亲水性基质，在研究复杂的天然提取物（其中含有极性可变的组分）时，可以提供有用的补充信息。在这方面，提出了一种微孔板方法（胡萝卜素联合漂白），该方法能够将两种方法组合成一种信息量大，成本较低的方法，并且该方法也可以更快地进行。作为说明性模型，该方法用于测试一组商用亲脂性和亲水性抗氧化剂和一些可预测的促氧化剂。之后，作为食品复合物案例研究，对五种茶提取物（绿色，蓝色，白色，黑色和红色）的抗氧化活性进行了表征，并根据在市场上开发的新方法，使用商业抗氧化剂计算了它们的当量潜在活性。这项研究。茶提取物的活性按以下顺序降低：（a）在亲脂性环境中：白色>黑色>红色>蓝色>绿茶提取物； （b）在主要是亲水的环境中：绿色>红色>白色>黑色>蓝色茶提取物。

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