Optical Detection of Antioxidant Capacity in Food Using Metal Nanoparticles Formation. Study on Saffron Constituents

  • Flavio Della Pelle
  • Annalisa Scroccarello
  • Aida Santone
  • Dario Compagnone
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 457)

Abstract

A simple metal nanoparticles (MNPs) based colorimetric assay for the antioxidant capacity of Saffron polyphenolics is proposed. The proposed method has been compared with the commonly used classical assays (FC and ABTS); a significant similar response trend was found with the ABTS. Additionally, it was also found that the proposed approach was polyphenols selective versus other endogenous antioxidants as safranal and crocin.

Keywords

Metal nanoparticles Antioxidants Polyphenols Saffron AuNPs AgNPs 

Notes

Acknowledgements

The Authors acknowledge the financial contribution of the Ministry of Foreign Affairs for the Project “Materiali nanostrutturati per sistemi (bio)chimici sensibili ai pesticidi”.

References

  1. 1.
    Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gómez-Caravaca, A.M., Segura-Carretero, A., Fernández-Gutiérrez, A., Lercker, G.: Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12, 1679–1719 (2007)CrossRefGoogle Scholar
  2. 2.
    Medina, E., de Castro, A., Romero, C., Brenes, M.: Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. J. Agric. Food Chem. 54, 4954–4961 (2006)CrossRefGoogle Scholar
  3. 3.
    Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M., Gallina-Toschi, T., Fernandez-Gutierrez, A.: Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. J. Agric. Food Chem. 53, 8918–8925 (2005)CrossRefGoogle Scholar
  4. 4.
    Williamson, G., Manach, C.: Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies. Am. J. Clin. Nutr. 81, 243S–255S (2005)Google Scholar
  5. 5.
    Magalhães, L.M., Segundo, M.A., Reis, S., Lima, J.L.: Methodological aspects about in vitro evaluation of antioxidant properties. Anal. Chim. Acta 613, 1–19 (2008)CrossRefGoogle Scholar
  6. 6.
    Prior, R.L., Wu, X., Schaich, K.: Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53, 4290–4302 (2005)CrossRefGoogle Scholar
  7. 7.
    Della, Pelle F., Vilela, D., González, M.C., Lo, Sterzo C., Compagnone, D., Del, Carlo M., Escarpa, A.: Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples. Food Chem. 178, 70–75 (2015)CrossRefGoogle Scholar
  8. 8.
    Della, Pelle F., González, M.C., Sergi, M., Del Carlo, M., Compagnone, D., Escarpa, A.: Gold nanoparticles-based extraction-free colorimetric assay in organic media: an optical index for determination of total polyphenols in fat-rich samples. Anal. Chem. 87, 6905–6911 (2015)CrossRefGoogle Scholar
  9. 9.
    Vilela, D., González, M.C., Escarpa, A.: Nanoparticles as analytical tools for in-vitro antioxidant-capacity assessment and beyond. TrAC Trend. Anal. Chem. 64, 1–16 (2015)CrossRefGoogle Scholar

Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  • Flavio Della Pelle
    • 1
  • Annalisa Scroccarello
    • 1
  • Aida Santone
    • 1
  • Dario Compagnone
    • 1
  1. 1.Faculty of Bioscience and Technology for Food, Agriculture and EnvironmentUniversity of TeramoTeramoItaly

Personalised recommendations