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Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging

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The new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle, rowanberry) or green tea. The plant components used for preparation of films were characterized by antioxidant profiling with the use of HPLC coupled with post-column derivatization with ABTS. The most abundant antioxidants were polyphenols, mainly anthocyanins, hydroxycinnamates and flavan-3-ols. The antioxidant properties of different types of films studied were evaluated by typical cuvette spectrophotometric ABTS test or by the novel method employing ABTS radical stabilised in an agarose gel. The results obtained for the Trolox containing films showed quantitative linear relationship between antioxidant content and the degree of ABTS bleaching in agarose gel. The results of both standard spectrophotometric method as well as ABTS-dot-blot approach indicated that gelatin, bacterial cellulose and chitosan on their own possessed antioxidant activity, which was substantially increased (6–10 times) by the addition of phytochemicals during film preparation. The highest antioxidant activity was observed for microbial cellulose films, which were prepared on the basis of material obtained during the kombucha drink production.

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Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
Food Packaging and Shelf Life nr 24, strony 1 - 7,
ISSN: 2214-2894
Język:
angielski
Rok wydania:
2020
Opis bibliograficzny:
Kusznierewicz B., Staroszczyk H., Malinowska-Pańczyk E., Parchem K., Bartoszek-Pączkowska A.: Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging// Food Packaging and Shelf Life -Vol. 24, (2020), s.1-7
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.fpsl.2020.100478
Bibliografia: test
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Weryfikacja:
Politechnika Gdańska

wyświetlono 37 razy

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