High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

被引：180
作者：
Santos, Janio Sousa [1 ]
Alvarenga Brizola, Vitor Rafael [2 ]
Granato, Daniel [1 ,2 ]
机构：
[1] Univ Estadual Ponta Grossa, Food Sci & Technol Grad Program, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil
[2] Univ Estadual Ponta Grossa, Dept Food Engn, Av Carlos Cavalcanti 4748,Uvaranas Campus, BR-84030900 Ponta Grossa, PR, Brazil
来源：
FOOD CHEMISTRY | 2017年 / 214卷
关键词：
Iron binding; Antioxidant activity; Method validation; Phenolic compounds; Metal chelator; Principal component analysis; IUPAC TECHNICAL REPORT; PHENOLIC-COMPOUNDS; ANTIOXIDANT CAPACITY; SCAVENGING ACTIVITY; LIPID-PEROXIDATION; TRANSITION-METALS; FOOD-SCIENCE; IRON; PEPTIDES; COFFEE;
D O I：
10.1016/j.foodchem.2016.07.091
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Aiming to standardize the experimental protocols to assess the ability to chelate Fe2+ and Cu2+ using 96-well microplates, we analyzed Brazilian coffees (n = 20) as a study-case in relation to their antioxidant activity using conventional methods (DPPH and FRAP assays) and correlated the results with the total phenolic content (TPC) using bivariate and multivariate statistical approaches. Complementarily, we assessed the repeatability, reproducibility, recovery, and linearity of both methods. Data showed that the proposed assays presented a good repeatability and reproducibility (<7% RSD) and mean recovery values of 96.66% and 98.91% for the iron and copper assays, respectively. Both methods were linear in the range of 0-100 mg EDTA equivalents/L. Cu2+-chelating ability was significantly correlated to FRAP, DPPH, and TPC, while sparse (p < 0.05) correlations were obtained with Fe2+-chelating ability. Overall, both micro assays can be used to assess the ability of plant-based extracts to chelate Fe2+ and Cu2+ in vitro. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：515 / 522
页数：8
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