AI Article Synopsis
- The study presents a new electrochemical method using DPPH free radical to evaluate the antiradical properties of different olive oils.
- Differential pulse voltammetry was employed to measure changes in the current at a platinum electrode, specifically observing the peak current at +160 mV.
- The results showed good correlation with traditional high-performance liquid chromatography, indicating that this new method is a quick and practical alternative for assessing olive oil's antioxidant capabilities.
Article 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.
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| http://dx.doi.org/10.1016/j.foodchem.2014.06.042 | DOI Listing |
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