Development of a novel gold nanoparticle based method to determine antioxidant capacity of Brassica oilseeds, white flakes and meal.
Antioxidant capacity (AC) of Brassica oilseeds, white flakes and meal was determined by a new spectrophotometric method. The proposed assay (AuNP) based on the formation of gold nanoparticles (AuNPs) in an acetic buffer medium (pH=4.6) was compared with the previously described silver nanoparticle based (AgNP) ferric reducing antioxidant power (FRAP) 2,2 diphenyl 1 picrylhydrazyl (DPPH) and Folin Ciocalteu (FC) procedures. The novel AuNP method was validated using standard antioxidants such as phenolic acids and quercetin. The AC of rapeseed, white flakes and meal varied from 10.0 to 86.7mmolsinapicacid(SA)/g, 26.5 160.3mmolSA/g, 6.8 103.0mmolSA/g, 23.0 259.3mmolSA/g and 6.9 92.1mmolSA/g for AuNP, AgNP, FRAP, DPPH and FC methods, respectively. The proposed AuNP method is simple, precise (intra day RSD=0.27 2.11% and inter day RSD=2.05 4.87% and accurate (recovery=96.2 104.3% and can be useful in the routine analysis of the AC.
Food chemistry