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Journal of Food Science and Nutrition | Volume 2

December 09-10, 2019 | Dubai, UAE

Nutrition, Food Science and Technology

International Conference on

J Food Sci Nutr, Volume:2

Novel detection protocol for radical scavenging and antioxidant activity of lipophilic

antioxidants

Haue Md Azizul

Free University of Bozen-Bolzano, Italy

Statement of the problem:

Lipophilic antioxidants are an

important class of chemical species of natural antioxidants

that can increase the oxidative stability of food matrices.

Common methods to determine the antioxidant activity

or oxidative stress of lipophilic antioxidants require time

consuming protocols, although those are not vigorously

reliable. This work proposes a fast, simple and direct method

based on cyclic voltammetry to monitor oxidation in lipid

samples.

Methodology & Theoretical Orientation:

The oxidative

stress during the reaction of AIBN (2, 2´-azobis

(20methylpropionitrile)) with lipid soluble antioxidants,

such as α-tocopherol, catechin, retinyl acetate, caffeic acid

and 3-hydxoxytyrosol was evaluated. 1-propanol was used

as a unique solvent, which allowed direct dissolution of a

wide range of lipid soluble redox species. Electron transfer

(ET) capacity was evaluated by the peak current (ip) and

peak potential (E). The kinetic rate of the reactions between

laboratory antioxidants and AIBN were measured at 60

°C. Finally, same procedure was also applied to measure

the antioxidant activity and oxidative stress of different

commercial edible oils: extra virgin olive oil (EVOO), virgin

olive oil (VOO) and, olive by product; sansa olive oil (SOO).

Findings:

Themethods demonstrated that antioxidant activity

was positively correlated with increased concentrations

among the laboratory antioxidants and EVOO, VOO and

SOO samples. On the other hand, oxidative stresses were

negatively correlated with the duration of reaction periods.

Conclusion&Significance:

Thismethod canbe the alternative

of traditional methods to test lipid soluble antioxidants in lipid

matrices rapidly and straight.