Abstract
The aim of the study is to investigate the effect of varying pH and different metal ion concentrations on the analyses of antioxidants by reducing potential (RP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging techniques. The investigation was conducted by examining the effects of various pH values (4, 5, 6, 7, 8 and 9) and potassium chloride concentrations (50, 100, 150, 200, 250 and 300 ug/mL) on the optical densities of reducing potential and DPPH radical scavenging potential of aqueous infusions of Cassia alata (L.) Roxb. The determinations were also conducted on the extraction media with the intention of identifying the probable source of variation in the investigation. The antioxidant potentials for both the aqueous infusion and media were most efficient at the least pH 4.0. Moreover, the antioxidant potentials decrease as the ion concentrations increase. The study revealed that the colorimetric methods for the determinations of DPPH radical scavenging and RP could be liable to errors arising from slight changes in acidity and concentrations of the metal ions thus affecting the performance characteristics in terms of repeatability and reproducibility of reports and meaningful comparisons of antioxidant capacity of dietary products among different authors.
Highlights
There have been increasing interest in recent years on the assessment of antioxidant capacities of dietary products ever since diets which are rich in antioxidants had been known to provide health benefits through the reduction of accumulative elevation of free radicals in the system along with their essential role in delaying oxidative rancidity of natural products
The results of the experiments that investigated the influence of pH and ionic strength on the optical densities of FR assays were presented in Figures 1 and 2
The coloration increased parallel to the increases in pH and KCl concentration, with the sharpest increase occurring at pH 9 and KCl concentration of 200 μg/mL
Summary
There have been increasing interest in recent years on the assessment of antioxidant capacities of dietary products ever since diets which are rich in antioxidants had been known to provide health benefits through the reduction of accumulative elevation of free radicals in the system along with their essential role in delaying oxidative rancidity of natural products. Various techniques with exclusive principles of reactions have been developed in order to determine the antioxidant capacity in various dietary products. The antioxidant activity of a given sample.
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