New Method To Evaluate Water-Soluble Antioxidant Activity Based on Protein Structural Change

• Published in: Journal of agricultural and food chemistry Vol. 55; no. 1; pp. 165 - 169
• Main Authors: Terashima, Masaaki, Nakatani, Izumi, Harima, Ayako, Nakamura, Sayaka, Shiiba, Masami
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 10.01.2007
• Subjects: Animals; antioxidant activity; antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Ascorbic Acid - chemistry; assays; Biological and medical sciences; Carnosine - chemistry; extracts; Fish and seafood industries; Food Analysis; Food industries; foods; free radicals; Fundamental and applied biological sciences. Psychology; Glutathione - chemistry; Meat - analysis; Myoglobin - chemistry; Perciformes; protein structure; Proteins - chemistry; reactive oxygen species; Solubility; Water; water solubility; Bass; Water; Edible fish; Oxidative stress; Oxygen; Antioxidant activity; Method; Antioxidant; Protein; protein structure; Water activity; Ingredient; reactive oxygen species; water- soluble ingredients; Structure; Species
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf062700e

A simple method to evaluate antioxidant activities of water-soluble ingredients of foods has been developed. Protective effects of antioxidants against hypochlorite radical or hydroxyl radical have been studied by comparing changes in absorbance of myoglobin (a standard reference) at 409 nm. Protective ratio, defined by absorbance changes of myoglobin with or without the antioxidant, was a good indicator to quantitatively evaluate the antioxidant activity against the hypochlorite radical or the hydroxyl radical, respectively. Radar charts indicating the antioxidant activities against DPPH (1,1-diphenyl-2-picrylhydrazyl), hypochlorite radical, and hydroxyl radical clearly differentiated the characteristics of five antioxidants including carnosine, glutathione, and vitamin C. By comparison of the radar charts, antioxidant activity of bonito meat hydrolysate was found to have similar characteristics to that of carnosine. The simple method proposed in this study would be useful for evaluating and characterizing the activities of water-soluble antioxidants contained in various food materials. Keywords: Antioxidant activity; protein structure; oxidative stress; reactive oxygen species; water-soluble ingredients