Detection of Lipid Peroxidation Catalyzed by Chelated Iron and Measurement of Antioxidant Activity in Wine by a Chemiluminescence Analyzer
Abstract
We measured directly the reactive oxygen generated from a peroxide-free reaction system when a ferrous complex with nitrilotriacetic acid was oxidized to the ferric complex. Further, it was observed by a measurement of chemiluminescence that peroxidation of a lipid substrate added in the system is initiated by the Fe(3+)-type of reactive oxygen generated. Antioxidant activity can be estimated by contrasting the reaction rates of lipid peroxidation between the systems with and without a putative antioxidant sample. By this method, the antioxidant activity, expressed as catechin equivalent, of red wines for linoleic acid peroxidation was shown to be higher than those of rosé and white wines (189-311, 84, and 37 microM for red, rosé, and white wines, respectively) because of a higher concentration of polyphenols such as flavanol and anthocyanin in red wines. The chemiluminescence measurement would be a promising method for evaluating the antioxidant potential because of its highly specific and sensitive detection of the hydroperoxide and for monitoring in situ peroxidation reaction.
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Banana peel contains bioactive compounds including flavan-3-ols, flavonols, triterpenic compounds, carotenoids, sterols, triterpenes, cycloartane-type triterpenes, fatty acids, active amines and polyamines.
“Table 4: Bioactive compounds extracted from banana peel Bioactive compounds Sub-types References Flavan-3-ols Gallocatechin Glutathione Norepinephrine Naringin Salsolinol L-Dopa [67-69]”
From Functional, nutritional and medicinal potential of banana peel (2023) · cites this paper as [68]
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References 18 · Cited by 15
- Authors
- Kondo, Y., Ohnishi, M., & Kawaguchi, M.
- Affiliations
- Obihiro University of Agriculture and Veterinary Medicine (JP)
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-04-29
- Volume
- 47
- Issue
- 5
- Pages
- 1781-1785
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2058388618
- Cited by
- 15
- References
- 18
- Citations by year
- 2022: 1 · 2019: 1 · 2016: 1 · 2015: 1
- FWCI
- 0.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- lipid peroxidation, iron chelates, chemiluminescence, antioxidant activity, wine, linoleic acid, nitrilotriacetic acid, catechin equivalents, polyphenols, anthocyanins, flavan-3-ols, red wine, rosé wine, white wine
- MeSH terms
- Anthocyanins, Antioxidants, Flavonoids, Iron Chelating Agents, Luminescent Measurements, Wine, Lipid Peroxidation
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