Antioxidant capacity of a new crispy type food products determined by updated analytical strategies

Abstract

The updated analytical strategies were employed to determine the antioxidant capacity of hydrophilic and lipophilic extracts of a new crispy type food products such as crunchy apple slices, crunchy apple slices with cinnamon, crunchy beetroot slices with vinaigrette taste, crunchy carrot slices and crunchy tomato slices. The total antioxidant capacity (TAC) was calculated as a sum of the antioxidant capacity of hydrophilic and lipophilic extracts originating from the sample. Antioxidant capacity was measured directly by cyclic voltammetry (CV), against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS+) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and by photochemiluminescence (PCL) assay against superoxide anion radical (O2-·). The total polyphenol content in hydrophilic extracts was measured with Folin–Ciocalteu’s reagent. The rank of TAC obtained with updated analytical strategies was as follows: crunchy beetroot slices with vinaigrette taste>crunchy apple slices with cinnamon≈crunchy apple slices>>>crunchy tomato slices>crunchy carrot slices. The values of TAC determined by CV method were comparable with those provided by DPPH assay but they were twofold lower than those obtained by ABTS and PCL assay. The CV assay highly correlated with ABTS and PCL methods (r=0.99). The applied updated analytical strategy for determination of the antioxidant capacity proved to be useful tool for screening new crispy type food products.