Potentiometric method of plant microsuspensions antioxidant activity determination

被引：22
作者：
Brainina, Khiena [1 ,2 ]
Stozhko, Natalia [1 ]
Bukharinova, Maria [1 ]
Khamzina, Ekaterina [1 ]
Vidrevich, Marina [1 ]
机构：
[1] Ural State Univ Econ, 8 Marta Narodnoy Voli St 62-45, Ekaterinburg 620144, Russia
[2] Ural Fed Univ, Mira St 19, Ekaterinburg 620002, Russia
来源：
FOOD CHEMISTRY | 2019年 / 278卷
基金：
俄罗斯基础研究基金会;
关键词：
Extract; Microsuspension; Potentiometry; Antioxidant activity; Plants; Tea; EXTRACTS; LEAVES;
D O I：
10.1016/j.foodchem.2018.11.098
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This paper focuses on the development of a simple, fast and reliable technique of sample preparation to be employed as part of potentiometric measurements of plant total antioxidant activity (AOA). Plant extracts and plant microsuspensions were analysed. The conditions for obtaining plant extracts were chosen: they exhibited the highest antioxidant activity at + 80 degrees C and extraction time 20 min. A higher degree of dispersion of the analysed samples was accompanied by an increase in AOA of extracts and microsuspensions. The micro-suspension enhanced effect results from the fact that antioxidants contained in both liquid and solid fractions are involved in the zone of a signal-generating reaction. The analysis of plant microsuspensions reduces the duration of AOA assessment. Comparison of the results of antioxidant activity of black and green tea microsuspensions with the results of the analysis of extracts prepared by a certified method showed no difference.
引用
收藏
页码：653 / 658
页数：6
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