Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study

Tomoko Shimamura, Yoshihiro Sumikura, Takeshi Yamazaki, Atsuko Tada, Takehiro Kashiwagi, Hiroya Ishikawa, Toshiro Matsui, Naoki Sugimoto, Hiroshi Akiyama, Hiroyuki Ukeda

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

An inter-laboratory evaluation study was conducted in order to evaluate the antioxidant capacity of food additives by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Four antioxidants used as existing food additives (i.e., tea extract, grape seed extract, enju extract, and d-α-tocopherol) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) were used as analytical samples, and 14 laboratories participated in this study. The repeatability relative standard deviation (RSD r ) of the IC 50 of Trolox, four antioxidants, and the Trolox equivalent antioxidant capacity (TEAC) were 1.8 - 2.2%, 2.2 - 2.9%, and 2.1 - 2.5%, respectively. Thus, the proposed DPPH assay showed good performance within the same laboratory. The reproducibility relative standard deviation (RSD R ) of IC 50 of Trolox, four antioxidants, and TEAC were 4.0 - 7.9%, 6.0 - 11%, and 3.7 - 9.3%, respectively. The RSD R /RSD r values of TEAC were lower than, or nearly equal to, those of IC 50 of the four antioxidants, suggesting that the use of TEAC was effective for reducing the variance among the laboratories. These results showed that the proposed DPPH assay could be used as a standard method to evaluate the antioxidant capacity of food additives.

Original languageEnglish
Pages (from-to)717-721
Number of pages5
Journalanalytical sciences
Volume30
Issue number7
DOIs
Publication statusPublished - Jan 1 2014

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Food additives
Assays
Antioxidants
Grape Seed Extract
diphenyl
Tocopherols
6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry

Cite this

Shimamura, T., Sumikura, Y., Yamazaki, T., Tada, A., Kashiwagi, T., Ishikawa, H., ... Ukeda, H. (2014). Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study. analytical sciences, 30(7), 717-721. https://doi.org/10.2116/analsci.30.717

Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study. / Shimamura, Tomoko; Sumikura, Yoshihiro; Yamazaki, Takeshi; Tada, Atsuko; Kashiwagi, Takehiro; Ishikawa, Hiroya; Matsui, Toshiro; Sugimoto, Naoki; Akiyama, Hiroshi; Ukeda, Hiroyuki.

In: analytical sciences, Vol. 30, No. 7, 01.01.2014, p. 717-721.

Research output: Contribution to journalArticle

Shimamura, T, Sumikura, Y, Yamazaki, T, Tada, A, Kashiwagi, T, Ishikawa, H, Matsui, T, Sugimoto, N, Akiyama, H & Ukeda, H 2014, 'Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study', analytical sciences, vol. 30, no. 7, pp. 717-721. https://doi.org/10.2116/analsci.30.717
Shimamura, Tomoko ; Sumikura, Yoshihiro ; Yamazaki, Takeshi ; Tada, Atsuko ; Kashiwagi, Takehiro ; Ishikawa, Hiroya ; Matsui, Toshiro ; Sugimoto, Naoki ; Akiyama, Hiroshi ; Ukeda, Hiroyuki. / Applicability of the DPPH assay for evaluating the antioxidant capacity of food additives - inter-laboratory evaluation study. In: analytical sciences. 2014 ; Vol. 30, No. 7. pp. 717-721.
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