Rapid antioxidant capacity screening in herbal extracts using a simple flow injection-spectrophotometric system

Nookrai Mrazek; Kanchana Watla-iad; Suwanna Deachathai; Siripat Suteerapataranon

doi:10.1016/j.foodchem.2011.10.066

Rapid antioxidant capacity screening in herbal extracts using a simple flow injection-spectrophotometric system

Food Chem. 2012 May 1;132(1):544-8. doi: 10.1016/j.foodchem.2011.10.066. Epub 2011 Nov 4.

Authors

Nookrai Mrazek¹, Kanchana Watla-iad¹, Suwanna Deachathai¹, Siripat Suteerapataranon²

Affiliations

¹ School of Science, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand.
² School of Science, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand. Electronic address: s.suteerapataranon@sci.mfu.ac.th.

PMID: 26434329
DOI: 10.1016/j.foodchem.2011.10.066

Abstract

A simple flow injection (FI)-spectrophotometric system for the screening of antioxidant capacity in herbal extracts was developed. The analysis was based on the color disappearance due to the scavenging of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by antioxidant compounds. DPPH and ascorbic acid were used as reagent and antioxidant standard, respectively. Effects of the DPPH concentration, DPPH flow rate, and reaction coil length on sensitivity were studied. The optimized condition provided the linear range of 0.010-0.300mM ascorbic acid with less than 5%RSD(n=10). Detection limit and quantitation limit were 0.004 and 0.013mM, respectively. Comparison of antioxidant capacity in some herbal extracts determined by the FI system and a standard method was carried out and no significant difference was obtained.

Keywords: Antioxidant capacity; DPPH(); Flow injection analysis; Herbal extracts; Spectrophotometry.

MeSH terms

Antioxidants
Biological Products / chemistry*
Flow Injection Analysis / methods*
Plant Extracts / chemistry*
Spectrophotometry / methods*

Substances

Antioxidants
Biological Products
Plant Extracts