Determination of the antiradical properties of olive oils using an electrochemical method based on DPPH radical. (1st January 2015)

• Record Type: Journal Article
• Authors: Vasilescu, Ioana; Eremia, Sandra A.V.; Albu, Camelia; Radoi, Antonio; Litescu, Simona-Carmen; Radu, Gabriel-Lucian
• Is Part Of: Food chemistry. Volume 166(2015)
• Page Start: 324
• Page End: 329
• Publication Date: 2015-01-01
• Subjects: 2, 2′-Diphenyl-1-picrylhidrazyl -- Differential pulse voltammetry -- Olive oils -- Tocopherols -- Vitamin E; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.06.042
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: New electrochemical method for determination of the antiradical properties of vitamin E. Antiradical properties of olive oils samples have been determined. HPLC–FL experiments were used to confirm the results of the electrochemical method. Abstract: The present work describes the development of an electrochemical method based on the use of 2, 2′-diphenyl-1-picrylhidrazyl free radical (DPPH ) for the determination of the antiradical properties of several olive oils. Differential pulse voltammetry was used as measuring technique while the electrochemical process was recorded at a platinum screen-printed working electrode. The decrease in 2, 2′-diphenyl-1-picrylhidrazyl peak current intensity was measured at a specific potential value of +160 mV vs . screen-printed pseudo-reference electrode, in the presence of α-, δ- and γ-tocopherol and olive oil samples, respectively. The obtained results using differential pulse voltammetry, as detection technique for real samples analysis, showed a satisfactory agreement with those obtained by high-performance liquid chromatography coupled with fluorescence detection. The reported electrochemical method is rapid and easy to use, feasible and accessible to be used as an alternative to 2, 2′-diphenyl-1-picrylhidrazyl spectrophotometric based method.