The antioxidant activity of the hydrophilic and lipophilic fraction of poultry meat was determined in termsof ‘radical scavenging activity’ (RSA) using a modified ABTS radical cation decolorization method.The method uses the extraction of hydrophilic and lipophilic fractions in water and methanol–chloroform,respectively. The determination of the RSA of the lipophilic fraction was conducted using a chloroformextract and maintaining a constant chloroform:ethanol ratio in the solution of analysis. The methodwas tested on nine samples of poultry breasts and thigh meats and permitted to quantify the RSA in termsof lmol Trolox equivalent antioxidant capacity (TEAC) with a mean relative standard deviation of less than5%.The contribution of the hydrophilic fraction to the total RSA was much higher than that of the lipid solublefraction. Breast showed a higher RSA than thigh meat due to its lower total lipids content. The total RSAvalue (TEAC = 2.4 lmol g1) suggests that poultry meat could significantly contribute to the antioxidantactivity of the diet.[…],,,,.
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat
SACCHETTI, Giampiero;DI MATTIA, CARLA DANIELA;PITTIA, Paola;
2008-01-01
Abstract
The antioxidant activity of the hydrophilic and lipophilic fraction of poultry meat was determined in termsof ‘radical scavenging activity’ (RSA) using a modified ABTS radical cation decolorization method.The method uses the extraction of hydrophilic and lipophilic fractions in water and methanol–chloroform,respectively. The determination of the RSA of the lipophilic fraction was conducted using a chloroformextract and maintaining a constant chloroform:ethanol ratio in the solution of analysis. The methodwas tested on nine samples of poultry breasts and thigh meats and permitted to quantify the RSA in termsof lmol Trolox equivalent antioxidant capacity (TEAC) with a mean relative standard deviation of less than5%.The contribution of the hydrophilic fraction to the total RSA was much higher than that of the lipid solublefraction. Breast showed a higher RSA than thigh meat due to its lower total lipids content. The total RSAvalue (TEAC = 2.4 lmol g1) suggests that poultry meat could significantly contribute to the antioxidantactivity of the diet.[…],,,,.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
