Food Research Institute

STAŠKO, A. - BREZOVÁ, V. - BISKUPIČ, S. - RAPTA, P.
Antioxidant properties of liqueurs – an EPR study
Journal of Food and Nutrition Research, 46, 2007, No. 4, s. 145-149

Andrej Staško, Institute of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK - 812 37 Bratislava, Slovakia. E-mail: andrej.stasko@stuba.sk

Summary: Summary. Antioxidant capacities of eleven commercially available liqueurs were investigated by electron paramagnetic resonance (EPR) spectroscopy using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and a cation radical of ABTS (2,2´-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid salt)) as oxidants. The determined antioxidant capacities of liqueurs evaluated as Trolox-equivalent antioxidant capacity (TEAC) were compared with those found for wine samples. Using DPPH, most of the liqueurs (with one exception) exhibited TEAC_DPPH values in the range of 0.04–0.58 mmol.l^-1, while TEAC_DPPH values for red wines were in the range of 7.7–8.8 mmol.l^-1. Closely analogous results to those found with DPPH were also obtained using ABTS_-+, as evidenced by the linear dependence between TEAC_DPPH and TEAC_ABTS, having a correlation coefficient r_DPPH/ABTS-+ = 0.9938.

Keywords: liqueur; antioxidants; DPPH; ABTS; TEAC; EPR; radical scavenging

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