A novel procedure to measure the antioxidant capacity of Yerba maté extracts

Food Science and Technology (Campinas)

Vanessa Graciela Hartwig²  Luis Alberto Brumovsky¹  Raquel María Fretes¹  Lucila Sánchez Boado¹ 

[1] ,Universidad de Buenos Aires Facultad de Ciencias Exactas y Naturales Departamento de IndustriasBuenos Aires,Argentina

关键词: DPPH;    yerba maté;    antioxidant capacity;    Ilex paraguariensis;    DPPH;    erva-mate;    capacidade antioxidante;    Ilex paraguariensis;   

DOI  :  10.1590/S0101-20612012005000022

来源: SciELO

【 摘 要 】

Yerba maté extracts have in vitro antioxidant capacity attributed to the presence of polyphenolic compounds, mainly chlorogenic acids and dicaffeoylquinic acid derivatives. DPPH is one of the most used assays to measure the antioxidant capacity of pure compounds and plant extracts. It is difficult to compare the results between studies because this assay is applied in too many different conditions by the different research groups. Thus, in order to assess the antioxidant capacity of yerba maté extracts, the following procedure is proposed: 100 µL of an aqueous dilution of the extracts is mixed in duplicate with 3.0 mL of a DPPH 'work solution in absolute methanol (100 µM.L-1), with an incubation time of 120 minutes in darkness at 37 ± 1 °C, and then absorbance is read at 517 nm against absolute methanol. The results should be expressed as ascorbic acid equivalents or Trolox equivalents in mass percentage (g% dm, dry matter) in order to facilitate comparisons. The AOC of the ethanolic extracts ranged between 12.8 and 23.1 g TE % dm and from 9.1 to 16.4 g AAE % dm. The AOC determined by the DPPH assay proposed in the present study can be related to the total polyphenolic content determined by the Folin-Ciocalteu assay.

【 授权许可】

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