A Pyranine based Procedure for Evaluation of the Total Antioxidant Potential (TRAP) of Polyphenols: A Comparison with closely related Methodologies

Abstract

A novel procedure for the evaluation of total reactive antioxidant potentials (TRAP) is described. The method is based on the measurement of the bleaching of pyranine by peroxyl radicals. The addition of the antioxidants produces a clear induction time whose magnitude is directly related to the antioxidant concentration. A comparison of the values obtained with those reported employing closely related methodologies shows that the results are significantly affected by the substrate employed to monitor the steady state free radical concentration. Possible sources of this dependence are discussed

Keywords

• Peroxyl radicals
• polyphenols
• pyranine
• total reactive antioxidant potential