Assessment of the antioxidant capacity of a fermented grain food product, Antioxidant Biofactor (AOB), by using pyranine and pyrogallol red as a combined probe

Yo Omata, Yoko Ogawa, Yoshiro Saito, Yasukazu Yoshida, Etsuo Niki

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The role of antioxidants contained in foods, beverages, and supplements against oxidative stress has received much attention. The capacity of antioxidants has been assessed by various methods. In this study, the antioxidant capacity of a complex mixture of fermented grains has been assessed by using two probes, pyranine and pyrogallol red (PGR). A supplement commercialised as Antioxidant Biofactor, AOB, was used as a substrate. The extracts from AOB obtained with water and dimethylsulphoxide (DMSO) inhibited the free radical-induced consumption of pyranine and PGR in a concentration-dependent manner. They also suppressed the free radical-induced oxidation of human plasma. It was estimated that 1 g of AOB contained, as Trolox equivalent, roughly 0.13 and 0.24 mmol (2.5 and 4.7 wt%) antioxidants, which could be extracted by water and DMSO, respectively. This study shows that the combination of the above two probes is useful for assessing the total content and activity of antioxidants contained in complex mixtures.

Original languageEnglish
Pages (from-to)429-433
Number of pages5
JournalFood Chemistry
Volume114
Issue number2
DOIs
Publication statusPublished - 2009 May 15
Externally publishedYes

Keywords

  • Antioxidant
  • AOB
  • Free radical
  • Lipid peroxidation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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