Influence of pH, buffers and role of quinolinic acid, a novel iron chelating agent, in the determination of hydroxyl radical scavenging activity of plant extracts by Electron Paramagnetic Resonance (EPR)

被引：46
作者：
Fadda, Angela [1 ]
Barberis, Antonio [1 ]
Sanna, Daniele [2 ]
机构：
[1] CNR, Ist Sci Prod Alimentari, Traversa La Crucca 3, I-07100 Sassari, Italy
[2] CNR, Ist Chim Biomol, Traversa La Crucca 3, I-07100 Sassari, Italy
来源：
FOOD CHEMISTRY | 2018年 / 240卷
关键词：
Food; Hydroxyl radical scavenging activity; Electron Paramagnetic Resonance (EPR); Spin trapping; Buffer effect; Quinolinic acid; FENTON REACTION; ANTIOXIDANT ACTIVITY; SPIN-RESONANCE; OXIDATIVE STRESS; PHOSPHATE BUFFER; SPECTROSCOPY; AUTOXIDATION; GENERATION; STABILITY; COMPLEXES;
D O I：
10.1016/j.foodchem.2017.07.076
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The Fenton reaction is used to produce hydroxyl radicals for the evaluation of the antioxidant activity of plant extracts. In this paper the parameters affecting the production of hydroxyl radicals and their spin trapping with DMPO were studied. The use of quinolinic acid (Quin) as an Fe(II) ligand was proposed for antioxidant activity determination of Green tea, orange juice and asparagus extracts. Quin, buffers and pH affect the DMPO-OH signal intensity of the EPR spectra. Quin/Fe(II) and low pH enhance the (OH)-O-center dot generation. Phosphate and Tris-HCl buffers decrease the signal intensity measured in Fe(II)-sulfate and Fe(II)Quin systems. The extracts were analyzed with Fenton systems containing Fe(II)-sulfate and Fe(II)-Quin with and without buffer. The highest activity was shown with Fe(II)-Quin without buffer, this system being less influenced by pH and chelating agents present in the extracts. This paper will help researchers to better design spin trapping experiments for food matrices. (C) 2017 Elsevier Ltd. All rights reserved.
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页码：174 / 182
页数：9
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