Abstract
AbstractThere is limited literature on the antioxidative properties of food of animal origin. Measurements of antioxidative properties are usually performed using the reaction of reduction of colored 2,2-diphenyl-1-picrylhydrazyl (DPPH) radials. Changes of the DPPH color are tracked photometrically. These measurements are interfered by both, the tested samples and reduced DPPH. This study aims to demonstrate the ability to separate different forms of DPPH (DPPH•and DPPH-H) by thin-layer chromatography (TLC). Further, it has been practically applied in the study of the determination of antioxidative properties of the meat samples. It was found that TLC can be used for the separation of different forms of DPPH as well as for measurement of TAP (total antioxidant potential) values related to the DPPH•. The strongest antioxidant properties were observed for pork neck extracted in buffer pH 2 and for smoked salmon fish extracted in acetone, the lowest for veal and turkey fillet extracted in methanol.
Highlights
IntroductionIons, atoms or groups of atoms having, on the valence shell (or orbital) one, or more, unpaired electron, giving them paramagnetic properties
Free radicals are molecules, ions, atoms or groups of atoms having, on the valence shell one, or more, unpaired electron, giving them paramagnetic properties
It was found that thin-layer chromatography (TLC) can be used for the separation of different forms of DPPH as well as for the measurements of total antioxidant potential (TAP) values related to the DPPH
Summary
Ions, atoms or groups of atoms having, on the valence shell (or orbital) one, or more, unpaired electron, giving them paramagnetic properties. Often they are highly reactive, unstable and undergoing oxidation and/or reduction reactions. Living organisms developed many defense mechanisms to protect themselves against free radicals. The defense system of living organisms against free radicals can be divided into three stages: (i) preventing the generation of free radicals (e.g., chelators of transition metals), (ii) removing radicals (antioxidants or scavengers of the free radicals) or (iii) repairing system of damages [2]. Maintaining a balance between free radicals and antioxidants is essential to maintaining the health
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