Determinación de actividad antioxidante en alimentos funcionales
DOI:
https://doi.org/10.29105/idcyta.v8i1.84Keywords:
Free radicals, antioxidant, foodAbstract
Functional foods are those to which bioactive compounds have been added in order to fulfill a specific function in the body. Among the great variety of bioactive compounds that can be added are antioxidant compounds, which have the function of inhibiting the free radicals present in the organism, responsible for causing damage to the lipids of the cell membrane and to the DNA, which promotes various chronic degenerative diseases. This is why it is vitally important to know the methodologies available for the determination of antioxidant activity in functional foods. Much of the methods reported in the literature make use of spectrophotometric techniques through HAT and SET mechanisms. Among them, the DPPH, ABTS, FRAP, TPC and TFC methodologies can be highlighted. Official methodologies are not usually used because they do not fully quantify the antioxidant compounds present, their complexity, or the large volume of reagents used. Therefore, the vast majority of scientific publications make use of methodologies published in scientific articles. Additionally, the methods are affected by different substances present in the matrix, which cause interference and uncertainty in the results.
Downloads
References
Adwas, A.; Elsayed, A.; Azab, A. & Quwaydir, F. (2019). Oxidative stress and antioxidant mechanisms in human body. Journal of Applied Biotechnology & Bioengineering, 6(1), 43–47. https://doi.org/10.15406/jabb.2019.06.00173 DOI: https://doi.org/10.15406/jabb.2019.06.00173
Apak, R.; Güçlü, K.; Demirata, B.; Özyürek, M.; Çelik, S.; Bektaşoğlu, B.; Berker, B. & Özyurt, D. (2007). Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules, 12(7), 1496-1547. DOI: https://doi.org/10.3390/12071496
Balestra, F., Cocci, E., Pinnavaia, G. G., & Romani, S. (2011). Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder. LWT - Food Science and Technology, 44(3), 700–705. https://doi.org/10.1016/j.lwt.2010.10.017 DOI: https://doi.org/10.1016/j.lwt.2010.10.017
Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239(1), 70-76. DOI: https://doi.org/10.1006/abio.1996.0292
Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30. DOI: https://doi.org/10.1016/S0023-6438(95)80008-5
Coïsson, J. D., Travaglia, F., Piana, G., Capasso, M., & Arlorio, M. (2005). Euterpe oleracea juice as a functional pigment for yogurt. Food Research International, 38(8–9), 893–897. https://doi.org/10.1016/j.foodres.2005.03.009 DOI: https://doi.org/10.1016/j.foodres.2005.03.009
Chen, L. Y., Cheng, C. W., & Liang, J. Y. (2015). Effect of esterification condensation on the Folin–Ciocalteu method for the quantitative measurement of total phenols. Food chemistry, 170, 10-15. DOI: https://doi.org/10.1016/j.foodchem.2014.08.038
Fares, C., Platani, C., Baiano, A., & Menga, V. (2010). Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chemistry, 119(3), 1023–1029. https://doi.org/10.1016/j.foodchem.2009.08.006 DOI: https://doi.org/10.1016/j.foodchem.2009.08.006
Flieger, J., Flieger, W., Baj, J., & Maciejewski, R. (2021). Antioxidants: Classification, natural sources, activity/capacity measurements, and usefulness for the synthesis of nanoparticles. Materials, 14(15), 4135. MDPI AG. https://doi.org/10.3390/ma14154135 DOI: https://doi.org/10.3390/ma14154135
Fu, J. T., Chang, Y. H., & Shiau, S. Y. (2015). Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber. LWT - Food Science and Technology, 61(1), 56–62. https://doi.org/10.1016/j.lwt.2014.11.034 DOI: https://doi.org/10.1016/j.lwt.2014.11.034
Gawlik-Dziki, U., Świeca, M., Dziki, D., Baraniak, B., Tomiło, J., & Czyz, J. (2013). Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin. Food Chemistry, 138(2–3), 1621–1628. https://doi.org/10.1016/j.foodchem.2012.09.151 DOI: https://doi.org/10.1016/j.foodchem.2012.09.151
Gawlik-Dziki, U., Dziki, D., Baraniak, B., & Lin, R. (2009). The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition. LWT - Food Science and Technology, 42(1), 137–143. https://doi.org/10.1016/j.lwt.2008.06.009 DOI: https://doi.org/10.1016/j.lwt.2008.06.009
Jaster, H., Arend, G. D., Rezzadori, K., Chaves, V. C., Reginatto, F. H., & Petrus, J. C. C. (2018). Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration. Food Research International, 104, 119–125. https://doi.org/10.1016/j.foodres.2017.10.006 DOI: https://doi.org/10.1016/j.foodres.2017.10.006
Kupina, S., Fields, C., Roman, M. C., & Brunelle, S. L. (2018). Determination of total phenolic content using the Folin-C assay: Single-laboratory validation, First action 2017.13. Journal of AOAC International, 101(5), 1466-1472. DOI: https://doi.org/10.5740/jaoacint.18-0031
Mann, B., Kumari, A., Kumar, R., Sharma, R., Prajapati, K., Mahboob, S., & Athira, S. (2015). Antioxidant activity of whey protein hydrolysates in milk beverage system. Journal of Food Science and Technology, 52(6), 3235–3241. https://doi.org/10.1007/s13197-014-1361-3 DOI: https://doi.org/10.1007/s13197-014-1361-3
Matić, P., Sabljić, M., & Jakobek, L. (2017). Validation of spectrophotometric methods for the determination of total polyphenol and total flavonoid content. Journal of AOAC International, 100(6), 1795-1803. DOI: https://doi.org/10.5740/jaoacint.17-0066
Naczk, M., & Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of chromatography A, 1054(1-2), 95-111. DOI: https://doi.org/10.1016/S0021-9673(04)01409-8
Ozgen, M., Reese, R. N., Tulio, A. Z., Scheerens, J. C., & Miller, A. R. (2006). Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1- picrylhydrazyl (DPPH) methods. Journal of Agricultural and Food Chemistry, 54(4), 1151–1157. https://doi.org/10.1021/jf051960d DOI: https://doi.org/10.1021/jf051960d
Pandey, P., Grover, K., Dhillon, T. S., Kaur, A., & Javed, M. (2021). Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate. Heliyon, 7(5). https://doi.org/10.1016/j.heliyon.2021.e06880. DOI: https://doi.org/10.1016/j.heliyon.2021.e06880
Pérez-Jiménez, J., & Saura-Calixto, F. (2006). Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Research International, 39(7), 791–800. https://doi.org/10.1016/j.foodres.2006.02.003 DOI: https://doi.org/10.1016/j.foodres.2006.02.003
Pérez-Jiménez, J., Neveu, V., Vos, F., & Scalbert, A. (2010). Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. European journal of clinical nutrition, 64(3), S112-S120. DOI: https://doi.org/10.1038/ejcn.2010.221
Plank, D. W., Szpylka, J., Sapirstein, H., Woollard, D., Zapf, C. M., Lee, V., ... & Collaborators: Begelman A Camire M DeRito C DeVries JW Dougherty MP Hanson M Liu R Marquard M Ser A Stringer M. (2012). Determination of antioxidant activity in foods and beverages by reaction with 2, 2′-Diphenyl-1-picrylhydrazyl (DPPH): Collaborative study first action 2012.04. Journal of AOAC International, 95(6), 1562-1569. DOI: https://doi.org/10.5740/jaoacint.CS2012_04
Sirivibulkovit, K., Nouanthavong, S., & Sameenoi, Y. (2018). based DPPH assay for antioxidant activity analysis. Analytical sciences, 34(7), 795-800. DOI: https://doi.org/10.2116/analsci.18P014
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158. DOI: https://doi.org/10.5344/ajev.1965.16.3.144
Świeca, M., Gawlik-Dziki, U., Dziki, D., Baraniak, B., & Czyz, J. (2013). The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry, 141(1), 451–458. https://doi.org/10.1016/j.foodchem.2013.03.048 DOI: https://doi.org/10.1016/j.foodchem.2013.03.048
Tavakoli, H., Hosseini, O., Jafari, S. M., & Katouzian, I. (2018). Evaluation of Physicochemical and Antioxidant Properties of Yogurt Enriched by Olive Leaf Phenolics within Nanoliposomes. Journal of Agricultural and Food Chemistry, 66(35), 9231–9240. https://doi.org/10.1021/acs.jafc.8b02759 DOI: https://doi.org/10.1021/acs.jafc.8b02759
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of food composition and analysis, 19(6-7), 669-675. DOI: https://doi.org/10.1016/j.jfca.2006.01.003
Yadav, A., Kumari, R., Yadav, A., Mishra, J. P., Srivatva, S., & Prabha, S. (2016). Antioxidants and its functions in human body-A Review. Res. Environ. Life Sci, 9(11), 1328-1331.
Zain, M.; Shori, A. & Baba, A. (2022). Potential functional food ingredients in bread and their health benefits. In Biointerface Research in Applied Chemistry, 12(5), 6533–6542. AMG Transcend Association. https://doi.org/10.33263/BRIAC125.65336542 DOI: https://doi.org/10.33263/BRIAC125.65336542
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 E.L. Dorantes-Salazar, J.G. Báez-González, É. Gastelúm-Martínez, J.L. Morales-Landa , E. García-Marquez
This work is licensed under a Creative Commons Attribution 4.0 International License.
Los autores/as que publiquen en esta revista aceptan las siguientes condiciones:
a. Los autores/as conservarán sus derechos de autor y garantizarán a la revista el derecho de primera publicación de su obra, el cual estará simultáneamente sujeto a la Licencia Creative Commons Atribución 4.0 Internacional. que permite a terceros compartir la obra siempre que se indique su autor y su primera publicación esta revista.
b. Los autores/as pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (p. ej., incluirlo en un repositorio institucional o publicarlo en un libro) siempre que indiquen claramente que el trabajo se publicó por primera vez en esta revista.
c. Se permite y recomienda a los autores/as a publicar su trabajo en Internet (por ejemplo en páginas institucionales o personales) posterior al proceso de revisión y publicación, ya que puede conducir a intercambios productivos y a una mayor y más rápida difusión del trabajo publicado.
