Development of a rapid method for the determination of the antioxidant capacity in cereal and legume milling products using the radical cation DMPD[rad

Abstract

The aim of this study was the development of a quick and effective method for the measurement of the antioxidant capacity in cereal and legume milling fractions using the radical cation derived from N,N-dimethyl-p-phenilendiamine (DMPD+) and the suppression of any extractive phase of the antioxidant components. The kinetic behaviour of the antioxidant while transferring a hydrogen atom to the radical DMPD+ was studied at different concentrations in coarse wheat bran, whole wheat flour and wheat flour, obtaining the biggest degree of scavenging at 6min regardless of the concentration and the sample. Taking into account that the obtained IC50 values were lower than those obtained with the extractive phase method, this parameter confirm its ability to evaluate both hydro soluble and insoluble antioxidants. Repeatability and reproducibility were better than those of the extractive method, so was the precision. The effectiveness of the method was tested evaluating the antioxidant capacity of different milling fractions of diverse cereals and legumes.