TY - JOUR
T1 - A new colorimetric method for determining antioxidant levels using 3,5-dibromo-4-nitrosobenzene sulfonate (DBNBS)
AU - Tomikawa, Takeki
AU - Kashiwagi, Taichi
AU - Komatsu, Takaaki
AU - Kabayama, Shigeru
AU - Nakamichi, Noboru
AU - Teruya, Kiichiro
AU - Shirahata, Sanetaka
N1 - Funding Information:
The authors thank Yuri Fujimoto and Chika Kubota for their assistance with the analysis of DBNBS reactions; and Hiroyuki Jikuya and Yukiko Tsuji of the Bioarchitecture Center of Kyushu University and Hiroyuki Wariishi of the Faculty of Agriculture, Kyushu University, for their assistance and discussions regarding the analysis of chemical structures. The authors also acknowledge Steve Tronick of DMC Corp. (<www.dmed.co.jp>) for providing writing assistance.
Publisher Copyright:
© 2022
PY - 2022/1
Y1 - 2022/1
N2 - We describe here a novel assay that determines the total a+ntioxidative activities of known antioxidants and antioxidants in beverages. The method employs the substrate 3,5-dibromo-4-nitrosobenzene sulfonate (DBNBS) that yields the colored product 3,5,3’,5’-tetrabromoazobenzene sulfate sodium salt (azo-TBBS). The amounts of azo-TBBS are measured using HPLC and then used to calculate total antioxidative capacity (TAC) values. We first show that the TAC values measured using the new DBNBS system were significantly higher compared with the control. The assay was validated through further analysis of 56 compounds, including previously characterized antioxidants. The data are consistent with published values. Here we describe in detail the application of the DBNBS method to the measurement of the TAC values of eight beverages, including wines and fruit juices. The DBNBS assay employs a readily applicable protocol that sensitively determines the levels of antioxidants in foodstuffs.
AB - We describe here a novel assay that determines the total a+ntioxidative activities of known antioxidants and antioxidants in beverages. The method employs the substrate 3,5-dibromo-4-nitrosobenzene sulfonate (DBNBS) that yields the colored product 3,5,3’,5’-tetrabromoazobenzene sulfate sodium salt (azo-TBBS). The amounts of azo-TBBS are measured using HPLC and then used to calculate total antioxidative capacity (TAC) values. We first show that the TAC values measured using the new DBNBS system were significantly higher compared with the control. The assay was validated through further analysis of 56 compounds, including previously characterized antioxidants. The data are consistent with published values. Here we describe in detail the application of the DBNBS method to the measurement of the TAC values of eight beverages, including wines and fruit juices. The DBNBS assay employs a readily applicable protocol that sensitively determines the levels of antioxidants in foodstuffs.
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U2 - 10.1016/j.mex.2022.101797
DO - 10.1016/j.mex.2022.101797
M3 - Article
AN - SCOPUS:85135392542
VL - 9
JO - MethodsX
JF - MethodsX
SN - 2215-0161
M1 - 101797
ER -