AI Article Synopsis
- A new mathematical model has been developed to measure the antioxidant capacity of various food products using electron paramagnetic resonance (EPR) spectroscopy, analyzed through 1000 data points.
- The model can determine Trolox equivalent antioxidant capacity (TEAC) values from just one EPR measurement, effectively working with a wide range of antioxidant strengths (TEAC values from 21 to 2347 μmol TE/100 mL).
- The reliability of this new method is high, with an R² value of 0.98 comparing experimental versus calculated TEAC values, making it a fast, accurate, inexpensive, and straightforward alternative to traditional EPR methods.
Article Abstract
A new method of determining antioxidant capacity based on a mathematical model is presented in this paper. The model was fitted to 1000 data points of electron paramagnetic resonance (EPR) spectroscopy measurements of various food product samples such as tea, wine, juice, and herbs with Trolox equivalent antioxidant capacity (TEAC) values from 20 to 2000 μmol TE/100 mL. The proposed mathematical equation allows for a determination of TEAC of food products based on a single EPR spectroscopy measurement. The model was tested on the basis of 80 EPR spectroscopy measurements of herbs, tea, coffee, and juice samples. The proposed model works for both strong and weak antioxidants (TEAC values from 21 to 2347 μmol TE/100 mL). The determination coefficient between TEAC values obtained experimentally and TEAC values calculated with proposed mathematical equation was found to be R(2) = 0.98. Therefore, the proposed new method of TEAC determination based on a mathematical model is a good alternative to the standard EPR method due to its being fast, accurate, inexpensive, and simple to perform.
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