Abstract
The oxidation process of phenolic compounds of an artificial mixture consisting of six polyphenols and the extract of eggplant ( Solanum melongena) skin was monitored by using capillary zone electrophoresis and liquid chromatography–diode array detection–tandem mass spectrometry. The methods developed enabled simultaneous evaluation of the antioxidative capability of each compound. The above oxidation process was carried out using two radicals, viz. the 2,2-diphenyl-1-picrylhydrazyl and hydroxyl radicals generated via the Fenton reaction. The radical scavenging effects of artificial and natural polyphenol mixtures were compared.
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