Abstract
A new method was developed to evaluate antioxidant activity based on the redox properties of polyoxometalates, which are partially reduced by antioxidants to generate a limiting potential. The polyoxometalates [PMo12O40]3–, [PVW11O40]4– and [SV2W10O40]4– formed in situ were used as electrochemical probes for the new evaluation method, and their formation conditions were optimized to evaluate the antioxidant activities of gallic acid, ellagic acid, catechin, quercetin, morin, trans-ferulic acid, sesamol, α-tocopherol, δ-tocopherol and L-ascorbic acid. The observed difference between initial potential and limiting potential (ΔE) were compared with spectrophotometrically evaluated antioxidant activities. In addition, the antioxidant capacities of five beverages (Japanese green tea, concentrated catechin-containing green tea, grapefruit juice, red wine and Japanese sake) were evaluated.
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Acknowledgments
This work is supported in part by A-STEP (Adaptable & Seamless Technology Transfer Program through Target-driven R&D) (No. AS242Z03491K) of the Japan Science and Technology Agency, by a Grant-in-Aid for Scientific Research (C) (No. 25410095) from the Ministry of Education, Culture, Sports, Science and Technology of Japan, by a Grant-in-Aid for Scientific Research from the Ministry of Health, Welfare and Labour of Japan and the Kochi University President’s Discretionary from Kochi University.
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Ueda, T., Okumura, T., Tanaka, Y. et al. New Electrochemical Evaluation of the Antioxidant Capacity of Beverages with Polyoxometalates as Redox Probes. ANAL. SCI. 32, 825–830 (2016). https://doi.org/10.2116/analsci.32.825
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DOI: https://doi.org/10.2116/analsci.32.825