文章基本信息

标题：Fruit red colorants impact on the antiradical activity determined by DPPH method
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作者：Ondrej Hegedűs ; Boglárka Borovicza ; Katarína Szarka 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2020
卷号：14
页码：473-482
DOI：10.5219/1374
出版社：Association HACCP Consulting
摘要：This work is focused on the determination of antiradical activity (ARA) by the method of free radical scavenging of 2,2-Diphenyl-1-picrylhydrazyl (DPPH). Since the DPPH solution is intense purple-coloured and absorbs at a wavelength of 517 nm, similar to the anthocyanin colorants of fruits, the modification of the method examined the effect of the colour of the sample extracts on the result of the ARA determination. Statistical evaluation of the results of the analyses using Youden's graphing method revealed that the two compared method adjustments gave consistent results over the observed range of antiradical activity. It also showed that there was no statistically significant difference between the mean ARA values obtained by the two treatments. Investigation of the effect of the evaluated fruit components revealed a strong correlation between the content of ascorbic acid and ARA in samples containing no anthocyanin colorants. For the fruit samples studied, ARA values showed a strong correlation with polyphenol content.
关键词：DPPH method;antiradical activity;dependence;ascorbic acid;polyphenols
其他关键词：polyphenols