A Micro-model of DPPH, ABTS, and FRAP for Dynamic Monitoring of the Antioxidant Activity of Different Types of Polyphenols Isolated from Red Wine
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Abstract:
The optimal reaction time and the antioxidant activity of different types of polyphenols isolated from red wine were determined using a micro-model of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,20-Azino-bis (3-ethylben zothiazoline-6-sulfonic acid) diammonium salt (ABTS), and ferric reduction ability plasma (FRAP) assays. Using Trolox and vitamin C as controls, the reaction processes of different types of red wine polyphenols in DPPH, ABTS, and FRAP systems were dynamically monitored, and the antioxidant activity of red wine polyphenols at different concentrations were calculated. The results showed that the optimal reaction times of DPPH, ABTS, and FRAP were 100 min, 240 min, and 370 min, respectively. Different types of red wine polyphenols were similar to the antioxidants, and their antioxidant activity showed a dose-dependent relationship with concentration. The correlation analysis suggested that epicatechin, polymers, oligomers, and anthocyanins were the main components affecting the antioxidant activity of red wine and could be determined as indicators for red wine quality control. The micro-model of DPPH, ABTS, and FRAP established in this study was simple and reproducible, and demonstrated low sample consumption.
