ESTIMATION OF ANTIOXIDANT ACTIVITY OF DIFFERENT MIXED HERBAL INFUSIONS USING ATTENUATED TOTAL REFLECTANCE FOURIER TRANSFORM INFRARED SPECTROSCOPY AND CHEMOMETRICS

  • Aikaterini Venetsanou Laboratory of Chemistry, Department of Food Science & Human Nutrition,School of Food, Biotechnology and Development, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
  • Eirini Anastasaki Laboratory of Chemistry, Department of Food Science & Human Nutrition,School of Food, Biotechnology and Development, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
  • Chrysavgi Gardeli Laboratory of Food Chemistry and Analysis, Department of Food Science & Human Nutrition,School of Food, Biotechnology and Development, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
  • Petros A. Tarantilis Department of Food Science & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
  • Christos S Pappas Laboratory of Chemistry, Department of Food Science & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece

Abstract

Antioxidant activity of 19 different mixed herbal infusion as it was calculated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays was correlated using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and chemometrics. The spectral region 1538- 843 cm-1 in 2nd derivative mode and the partial least squares (PLS) regression were used. The correlation coefficient, the root-mean-square error of calibration (RMSEC) and the root-mean-square error of prediction (RMSEP) for the DPPH assay were 0.97, 130 and 118 respectively. The corresponding values for the ABTS assay were 0.99, 148 and 121. The above results show that it is possible to estimate the antioxidant activity according to DPPH and ABTS assays of different mixed herbal infusions using ATR-FTIR spectroscopy. Furthermore the proposed methods are simple, rapid and economical.

Keywords: Antioxidant activity, ATR-FTIR, chemometrics, herbal infusions, PLS
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How to Cite
Venetsanou, A., E. Anastasaki, C. Gardeli, P. Tarantilis, and C. Pappas. “ESTIMATION OF ANTIOXIDANT ACTIVITY OF DIFFERENT MIXED HERBAL INFUSIONS USING ATTENUATED TOTAL REFLECTANCE FOURIER TRANSFORM INFRARED SPECTROSCOPY AND CHEMOMETRICS”. Emirates Journal of Food and Agriculture, Vol. 29, no. 2, Jan. 2017, pp. 149-55, doi:https://doi.org/10.9755/ejfa.2016-11-1670. Accessed 15 Aug. 2020.
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Regular Articles