Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples

被引：44

作者：

Della Pelle, Flavio ^{[1
,2
]}

Vilela, Diana ^{[1
]}

Cristina Gonzalez, Maria ^{[1
]}

Lo Sterzo, Claudio ^{[2
]}

Compagnone, Dario ^{[2
]}

Del Carlo, Michele ^{[2
]}

Escarpa, Alberto ^{[1
]}

机构：

[1] Univ Alcala de Henares, Fac Quim, Dept Quim Analit Quim Fis & Ingn Quim, Madrid 28871, Spain

[2] Univ Teramo, Fac Biosci & Tecnol Agroalimentari & Ambientali, I-64023 Mosciano Sant Angelo, Italy

来源：

FOOD CHEMISTRY | 2015年 / 178卷

关键词：

Antioxidant capacity index; Extra virgin olive oil polyphenols; Gold nanoparticles; PHENOLIC-COMPOUNDS; POLYPHENOLS;

D O I：

10.1016/j.foodchem.2015.01.045

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A simple gold nanoparticles (AuNPs) based colorimetric assay for the antioxidant activity determination has been developed. The AuNP formation is mediated by extra virgin olive oil (EVOO's) endogenous polyphenols; the reaction is described by a sigmoidal curve. The ratio K-AuNps/X-c(50) (slope of the linear part of the sigmoid/concentration at half value of the absorbance) was found to be the optimal parameter to report the antioxidant capacity with respect to the single K-AuNps or X-c(50) values. The obtained data demonstrated that the compounds with ortho-diphenols functionality are most active in reducing gold (III) to gold (0). Thus, intermediate activity was found for gallic acid, while tyrosol (mono-phenols) had a significant lower activity than the others antioxidant compounds (at least one order of magnitude). In the analysis of olive oil samples, a significant correlation among classical methods used to determine antioxidant activity and the proposed parameter was found with R values in the 0.96-0.97 range. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：70 / 75

页数：6

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