Traditional total phenolic content (TPC) and DPPH (2,2-diphenyl-1-picrylhydrazyl ) free radical scavenging activity assays and a lipid oxidation model were used to examine the antioxidant activities of tea, coffee, red wine and white wine.  For the lipid oxidation model, a fish lipid emulsion was prepared as the model media to imitate the blood serum environment and oxidized at 37oC.  Diversities and concentrations of the major phenolics in the four drinks were also determined by using an HPLC method.  Among the four drinks, red wine presented the most abundant phenolics and dominated in TPC, DPPH scavenging activity, and anti-lipid-oxidation capability.  White wine had better performance in the TPC and DPPH assays.  However, it showed the lowest capability in preventing fish lipid oxidation.  The anti-lipid-oxidation capability of tea or coffee was much higher than white wine, even though the TPCs of the three drinks were not significantly different.  Thus, the performances in the three antioxidant activity determination methods may not be positively correlated for all types of drinks or samples.  Compared with the TPC and DPPH assays, the fish oil emulsion model was more specific and reliable to evaluate the antioxidant activity of a test sample in inhibiting lipid oxidation in an environment similar to the human serum.  The serum lipid as vulnerable as fish lipid is readily oxidized under oxidative stress to produce enormous lipid oxidation products.  These oxidation products could initiate cell inflammatory and development of cardiovascular and other chronic diseases.  Therefore, the activity obtained from the fish oil oxidation model may closely reflect the capability of the sample in enhancing antioxidation status and reducing harmful lipid oxidation products in the serum.

Performances of antioxidant-rich drinks in different antioxidant activity determination methods

248th National Meeting (2014)

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