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Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV–vis spectroscopic data

Authors
Journal
Journal of Food Composition and Analysis
0889-1575
Publisher
Elsevier
Volume
24
Identifiers
DOI: 10.1016/j.jfca.2010.11.006
Keywords
  • Propolis Extract
  • Antioxidant Capacity
  • Dpph Kinetic Profile
  • Principal Component Analysis
  • Ft-Ir Spectroscopy
  • Uv–Vis Spectroscopy
  • Floral Origin
  • Food Analysis
  • Food Composition
Disciplines
  • Biology

Abstract

Abstract An informative and effective measure of antioxidant capacity based on DPPH (2,2-diphenyl-1-picrylhydrazyl) bleaching kinetic profiles has been developed using principal component analysis (PCA). The activity score and a related parameter, called quercetin factor (QF), were used to estimate antioxidant capacity for 39 propolis extracts based on the first principal component (which explains 98% of the total variance). Determination of the QF parameter requires less time and reagents than previous DPPH-based antioxidant capacity parameters, but does require additional equipment. Additionally, UV–vis and FT-IR spectroscopic features of propolis extracts have been identified, which have been correlated to antioxidant capacity, and offer a spectroscopic and reagent-less rapid evaluation method of the antioxidant activity of biological samples. Together the QF scores based on DPPH bleaching and FT-IR and UV–vis spectra are analyzed in terms of antioxidant capacity, floral origin, and geographic location.

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