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Application of Briggs-Rauscher reaction for measurement of antioxidant capacity (CROSBI ID 503249)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Gajdoš Kljusurić, Jasenka ; Kruhak, Ivan ; Đaković, Senka ; Kovačević Ganić, Karin ; Kurtanjek, Želimir Application of Briggs-Rauscher reaction for measurement of antioxidant capacity. 2004

Podaci o odgovornosti

Gajdoš Kljusurić, Jasenka ; Kruhak, Ivan ; Đaković, Senka ; Kovačević Ganić, Karin ; Kurtanjek, Želimir

engleski

Application of Briggs-Rauscher reaction for measurement of antioxidant capacity

Briggs-Rauscher (BR) reaction is one of the most commonly studied oscillation reactions. This reaction was suggested for measuring antioxidant activity of water-soluble substances. The measuring is based on the inhibitory effects by antioxidants scavengers of free radicals on the BR reaction. By addition of free radicals (from fruits or vegetables), there is an immediate quenching of oscillations. The inhibition time (IT), or time of no oscillations, linearly depends on the concentration of the antioxidant added. Antioxidant potential of fruits or vegetables can be detected at conditions of human digestion (pH=2, T=36, 5°C) what is important in assessing of nutrition for maintenance of health and prevention of diseases. The pH of the reaction is about 2, what is similar to that of the fluids of the main digestive process (human stomach), so the BR-reaction can give useful in vitro information’ s on the antioxidant activity at “ real digestion” . Fruits, vegetables, and products based on fruits and vegetables are consumed per os, and it is conceivable that they effectuate their first antioxidant capacity against free radicals produced in the stomach. The advantage, of application of BR reactions is that the reagents and instruments are common and used in most laboratories, and the reaction is inexpensive and rapid. Analysed are Croatian red and white wines, and recorded are potentiometrically the inhibition times producted on a BR reaction. Measured is the time elapsed between the start of the addition of the wine and the first regenerated oscillation. By use of mathematical models, relative antioxidant activities of antioxidants and amounts of total phenols are estimated. The results are compared with results presented in scientific journals and they are similar.

Briggs-Rauscher reaction; antioxidant capacity; total phenols; wine

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Podaci o prilogu

2004.

objavljeno

Podaci o matičnoj publikaciji

Podaci o skupu

2nd Central European Meeting 5th Croatian Congress of Food Technologists, biotechnologist and nutritionists

poster

17.10.2004-20.10.2004

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija