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dc.contributor.authorBerker, Kadriye Isil
dc.contributor.authorGuclu, Kubilay
dc.contributor.authorDemirata, Birsen
dc.contributor.authorTor, Izzet
dc.contributor.authorApak, Resat
dc.date.accessioned2021-03-03T12:10:49Z
dc.date.available2021-03-03T12:10:49Z
dc.date.issued2010
dc.identifier.citationBerker K. I. , Guclu K., Tor I., Demirata B., Apak R., "Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method", FOOD ANALYTICAL METHODS, cilt.3, sa.3, ss.154-168, 2010
dc.identifier.issn1936-9751
dc.identifier.otherav_2c57ed48-ab8a-449b-ae93-e3f88f7610fe
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/34519
dc.identifier.urihttps://doi.org/10.1007/s12161-009-9117-9
dc.description.abstractThe existing ferricyanide/Prussian blue assay of reducing capacity measurement was optimized so as to obtain a more reproducible, linear and additive response from antioxidants. The modification involved the simultaneous use of ferricyanide and iron(III) to regulate more favorable redox conditions for a greater variety of antioxidants. Prussian blue precipitation was hindered with the addition of sodium dodecyl sulfate, and the optimal pH was adjusted to 1.7 to maintain the redox activity of ferric ion while preventing its hydrolysis. Incubation of the reaction mixture at room temperature for 30 min enabled more complete oxidations than observed in the conventional ferricyanide method. The order of trolox equivalent antioxidant capacities was quercetin > rosmarinic acid > gallic acid > ferulic acid a parts per thousand yen catechin > caffeic acid a parts per thousand yen rutin a parts per thousand yen ascorbic acid a parts per thousand trolox. Synthetic antioxidant mixtures gave the theoretically expected total antioxidant capacities conforming to Beer's law. The assay was nonresponsive to simple sugars and citric acid (which are not true antioxidants) but responsive to biologically important thiols which are not oxidized by other Fe(III)-based assays. The assay was used in real sample solutions by using the method of standard additions to green tea, nettle, and sage, and validated against other similar antioxidant assays.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleTotal Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method
dc.typeMakale
dc.relation.journalFOOD ANALYTICAL METHODS
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume3
dc.identifier.issue3
dc.identifier.startpage154
dc.identifier.endpage168
dc.contributor.firstauthorID53051


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