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New method to evaluate water-soluble antioxidant activity based on protein structural change
Masaaki Terashima1, Izumi Nakatani, Ayako Harima
1Department of Biosphere Sciences, School of Human Sciences, Kobe College, 4-1, Okadayama, Nishinomiya City, Hyogo 662-8505, Japan. terashima@mail.kobe-c.ac.jp
Journal of Agricultural and Food Chemistry
|January 4, 2007
Summary
A new method quantifies water-soluble antioxidant activity in foods using myoglobin and radical protection. This technique helps characterize antioxidants like vitamin C and bonito meat hydrolysate.
Area of Science:
- Food Science
- Biochemistry
- Analytical Chemistry
Background:
- Antioxidants protect against oxidative damage.
- Evaluating water-soluble antioxidants in foods requires simple, effective methods.
Purpose of the Study:
- To develop a simple method for evaluating antioxidant activities of water-soluble food ingredients.
- To quantitatively assess antioxidant effects against hypochlorite and hydroxyl radicals.
Main Methods:
- A spectrophotometric method using myoglobin as a reference at 409 nm.
- Calculation of a protective ratio based on myoglobin absorbance changes.
- Utilizing radar charts to compare antioxidant profiles against DPPH, hypochlorite, and hydroxyl radicals.
Main Results:
- The protective ratio effectively quantifies antioxidant activity against specific radicals.
- Radar charts clearly differentiated the antioxidant characteristics of five tested compounds.
- Bonito meat hydrolysate exhibited antioxidant activity similar to carnosine.
Conclusions:
- The proposed method provides a simple and effective way to evaluate and characterize water-soluble antioxidants in food.
- This technique can be applied to various food materials for quality assessment.
