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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/16475


    Title: New Analytical Method for Investigating the Antioxidant Power of Food Extracts on the Basis of Their Electron-Donating Ability: Comparison to the Ferric Reducing/Antioxidant Power(FRAP) Assay
    Authors: ;CHEN, TUNG-SHENG;LIOU, SHOW-YIH;HSI-CHIN, WU;Tsai, Fuu-Jen;Tsai, Chang-Hai;黃志揚;HUANG, CHIH-YANG;CHANG, YEN-LIN
    Contributors: 生物科技學系
    Keywords: Antioxidant power;CAAP;FRAP;chemiluminescence;ROS
    Date: 2010-08
    Issue Date: 2012-11-23 17:13:35 (UTC+8)
    Abstract: Several analytical approaches are available for investigating the antioxidant power for antioxidants, and they are based on a variety of chemical principles, such as oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC), and ferric reducing/antioxidant power (FRAP). This paper reports a new rapid method for investigating antioxidant power on the basis of the electron-donating ability. This method is called chemiluminescence analysis of antioxidant power (CAAP). The electrons donated from antioxidants are capable of inducing chemiluminescence in the presence of lucigenin and a base. Thus, the intensity of chemiluminescence induced by antioxidants is proportional to their electron-donating ability (antioxidant power). It was found that the correlation between CAAP and FRAP was positive (r = 0.959) and statistically significant (p < 0.05). In addition to the FRAP assay, the rapid CAAP assay is convenient for investigating the antioxidant power of herbal extracts.
    Relation: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    Appears in Collections:[生物科技學系] 期刊論文

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