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Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples

Author:
Della Pelle, Flavio, Vilela, Diana, González, María Cristina, Lo Sterzo, Claudio, Compagnone, Darío, Del Carlo, Michele, Escarpa, Alberto
Source:
Food chemistry 2015 v.178 pp. 70-75
ISSN:
0308-8146
Subject:
absorbance, antioxidant activity, antioxidants, colorimetry, extra-virgin olive oil, gallic acid, gold, nanogold, polyphenols
Abstract:
A simple gold nanoparticles (AuNPs) based colorimetric assay for the antioxidant activity determination has been developed. The AuNP formation is mediated by extra virgin olive oil (EVOO’s) endogenous polyphenols; the reaction is described by a sigmoidal curve. The ratio KAuNPs/Xc50 (slope of the linear part of the sigmoid/concentration at half value of the absorbance) was found to be the optimal parameter to report the antioxidant capacity with respect to the single KAuNPs or Xc50 values. The obtained data demonstrated that the compounds with ortho-diphenols functionality are most active in reducing gold (III) to gold (0). Thus, intermediate activity was found for gallic acid, while tyrosol (mono-phenols) had a significant lower activity than the others antioxidant compounds (at least one order of magnitude). In the analysis of olive oil samples, a significant correlation among classical methods used to determine antioxidant activity and the proposed parameter was found with R values in the 0.96–0.97 range.
Agid:
5423805