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Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method

Content Provider	Springer Nature Link
Author	Berker, Kadriye Güçlü, Kubilay Tor, İzzet Demirata, Birsen Apak, Reşat
Copyright Year	2009
Abstract	The existing ferricyanide/Prussian blue assay of reducing capacity measurement was optimized so as to obtain a more reproducible, linear and additive response from antioxidants. The modification involved the simultaneous use of ferricyanide and iron(III) to regulate more favorable redox conditions for a greater variety of antioxidants. Prussian blue precipitation was hindered with the addition of sodium dodecyl sulfate, and the optimal pH was adjusted to 1.7 to maintain the redox activity of ferric ion while preventing its hydrolysis. Incubation of the reaction mixture at room temperature for 30 min enabled more complete oxidations than observed in the conventional ferricyanide method. The order of trolox equivalent antioxidant capacities was quercetin > rosmarinic acid > gallic acid > ferulic acid ≥ catechin > caffeic acid ≥ rutin ≥ ascorbic acid ≈ trolox. Synthetic antioxidant mixtures gave the theoretically expected total antioxidant capacities conforming to Beer’s law. The assay was nonresponsive to simple sugars and citric acid (which are not true antioxidants) but responsive to biologically important thiols which are not oxidized by other Fe(III)-based assays. The assay was used in real sample solutions by using the method of standard additions to green tea, nettle, and sage, and validated against other similar antioxidant assays.
Starting Page	154
Ending Page	168
Page Count	15
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	3
Issue Number	3
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2009-11-11
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Total Antioxidant Capacity Fe(III) Reducing Power Ferricyanide/Prussian Blue Assay Polyphenols Flavonoids Analytical Chemistry Microbiology Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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