Total antioxidant capacity quantification of industrialized beverages with the Cu(I)/ 4,4'-dicarboxy-2,2'-biquinoline complexes

• Grant number: 15/22396-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2016
• End date: September 30, 2016
• Field of knowledge: Health Sciences - Pharmacy - Food Science
• Principal Investigator: Horacio Dorigan Moya
• Grantee: Giovanna Machado Mecenero
• Host Institution: Faculdade de Medicina do ABC (FMABC). Organização Social de Saúde. Fundação do ABC. Santo André , SP, Brazil

Abstract

The aim of this project is the development of a spectrophotometric method to measure the antioxidant capacity of industrialized beverages (beer and wine) exploring the formation of the Cu(I)/4,4'-dicarboxy-2,2'-biquinoline acid (BCA) complexes in aqueous solution. It was noted that addition of aliquots of beers and wines in a solution containing Cu(II) and BCA (pH 7.0; kept with ammonium acetate buffer solution) reduce Cu(II) to Cu(I) with formation of the Cu(I)/BCA complexes (maximum absorption at 558 nm). To calculate and express the antioxidant capacity the absorbance values (at 558 nm) obtained with the samples will be compared with the absorbance value of an antioxidant standard solution of (eg . ascorbic acid). These results will be compared with the values obtained with the ABTSÏ+ (2,2'-azinobis acid (3-ethylbenzthiazoline-6-sulfonic acid) method and also with the total polyphenol content.After the best experimental conditions are established the antioxidant capacity of isotonic beverages and coconut water will also be quantified.