Antioxidants are nutrients whose mission is to quench the formation of free radicals which cause cell impairment. They are found in various fruits, vegetables, plants, and juice beverages and perform a role in the prevention of several illnesses and potentially delay the aging process. Free radicals are electron deficient species that fulfill their octet by seeking an electron from neighboring atoms. Antioxidants have the tendency of donating electrons to satisfy this process, thus avoiding the possibility of cell damage. The wine industry uses the Gallic Acid Equivalent method to determine the total amount of antioxidants present in an aliquot, including those present in polymeric form. The technique uses the Folin Ciocalteau method whereby a phosphomolybdate/phosphotungstate complex oxidizes gallic acid, which is used as a reference, into the corresponding quinone. The preparation of a standardized gallic acid calibration curve allows the microspectrophotometric (visible light) determination of the total amount of antioxidants present in any liquid sample. The data obtained for various types and brands of tea and juice beverages will be presented and the semi-quantitative measurement of gallic acid decomposition with time will be evaluated

Determination of the total amount of antioxidants present in commercially available beverages via the Folin-Ciocalteau visible microspectrophotometric analysis

254th National Meeting (2017)

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