The use of photochemiluminescence for the measurement of the integral antioxidant capacity of baobab products

The use of photochemiluminescence for the measurement of the integral antioxidant capacity of baobab products

The number of methods to measure antioxidants in botanicals, foods, nutraceuticals and other dietary supplements are increased considerably in the last 10 years. However most techniques require long experimental times and high costs to determine antioxidant capacity of hydrophilic or lipophilic comp...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry Vol. 102; no. 4; pp. 1352 - 1356
Main Authors: Besco, Elena, Braccioli, Elena, Vertuani, Silvia, Ziosi, Paola, Brazzo, Francesca, Bruni, Renato, Sacchetti, Gianni, Manfredini, Stefano
Format: Journal Article
Language:English
Published: Oxford Elsevier Ltd 2007
Elsevier
Subjects:
Adansonia digitata
antioxidant activity
Antioxidant capacity
antioxidants
Ascorbic acid
Biological and medical sciences
chemical analysis
chemical constituents of plants
chemiluminescence
Food industries
Fundamental and applied biological sciences. Psychology
measurement
photochemistry
plant products
Antioxidant capacity
Ascorbic acid
Adansonia digitata
Measurement
Use
Vitamin
Antioxidant
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The number of methods to measure antioxidants in botanicals, foods, nutraceuticals and other dietary supplements are increased considerably in the last 10 years. However most techniques require long experimental times and high costs to determine antioxidant capacity of hydrophilic or lipophilic compound in a food mixture. By means of a photochemiluminescence method, we assessed the Integral Antioxidant Capacity (IAC) which represents the sum of the antioxidant capacity of hydrophilic and lipophilic antioxidants. In this study the IAC of extracts from Adansonia digitatata (i.e. red fiber, fruit pulp and leaves), was assessed in comparison to those deriving from other natural sources of antioxidants (i.e. orange, kiwi, apple and strawberry). When compared, IAC values for the examined product resulted as follows: Adansonia digitata red fibre ⋙ Adansonia digitata fruit pulp ≫ Adansonia digitata fresh leaves ≫ Adansonia digitata seeds ⩾ Adansonia digitata radix cuticle ⩾ orange fresh pulp ≫ strawberry fresh fruit pulp > Adansonia digitata radix > bilberry fresh pulp ⩾ kiwi fruit pulp. Results clearly indicate the interesting antioxidants properties of Adansonia digitata red fibre, in particular the IAC value of baobab red fibre was 66 time higher than that of orange pulp, with value of 1617.3 μmol/g and 24.3 μmol/g, respectively.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2006.05.067
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.05.067