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

研究成果: Article査読

8 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)429-433
ページ数5
ジャーナルFood Chemistry
114
2
DOI
出版ステータスPublished - 2009 5月 15
外部発表はい

ASJC Scopus subject areas

  • 分析化学
  • 食品科学

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