New in vitro approaches to evaluate antioxidant activity of food and their application to real samples
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Data di Pubblicazione:
2017
Citazione:
New in vitro approaches to evaluate antioxidant activity of food and their application to real samples / C. Di Lorenzo, F. Colombo, M. Badea, F. Orgiu, G. Frigerio, P. Restani. ((Intervento presentato al convegno La chimica degli alimenti e i giovani ricercatori: nuovi approcci in tema di qualità, sicurezza e aspetti funzionali di ingredienti alimentari tenutosi a Milano nel 2017.
Abstract:
Several epidemiological studies have shown that the production of reactive oxygen species (ROS) contributes to the risk factors for chronic pathological conditions, such as cardiovascular diseases, cancer and diabetes [1]. A diet that includes foods rich in antioxidant compounds, in combination with a correct lifestyle, represents a possible approach to counteract the negative effects of the oxidative stress.
On these bases, several studies have been focused on the determination of antioxidant properties of food; the methods used to assess the antioxidant activity differ from each other in terms of chemical bases and reaction conditions. Considering the chemical diversity of the different classes of molecules, a single assay cannot accurately reflect their antioxidant activity.
The aim of this study was to set up and apply different in vitro approaches for a fast screening of the antioxidant activity of different foods/food supplements, including wine.
The methods included: 1) Folin-Ciocalteu’s assay for the quantification of total polyphenol content [2]; 2) DPPH (1,1-diphenyl-2-picrylhydrazyl) spectrophotometric assay; 3) Trolox Equivalent Antioxidant Capacity (TEAC) spectrophotometric assay for measuring the capacity of the samples to scavenge ABTS radical [3]. Two novel approaches were also used in parallel: 1) High Performance Thin Layer Chromatography (HPTLC) for the semi-quantitative measure of antioxidant activity associated with wine and its specific compounds; 2) detection by an electrochemical biosensor, an analytical device that includes a biological detector coupled to a chemical transducer.
Although the method based on biosensor needs further improvement, the first results indicate that this approach could be suitable for a fast measure of antioxidant activity. In conclusion, all approaches used in this research show some limitations, but when integrated they could represent a useful tool to assess antioxidant properties of foodstuff, reflecting at least in part the potential in vivo protecting activity.
Tipologia IRIS:
14 - Intervento a convegno non pubblicato
Elenco autori:
C. Di Lorenzo, F. Colombo, M. Badea, F. Orgiu, G. Frigerio, P. Restani
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