Evaluation of food antioxidant activity by photostorage chemiluminescence

Abstract

A sensitive and simple method for measuring antioxidant activity was developed, based on photostoragechemiluminescence generated from photolyzed acridine and strong bases. This method was used to evaluate the antioxidant activity of food additives by measuring the inhibition of chemiluminescence at a gradient of antioxidant concentrations. Adipic, tartaric, citric, ascorbic, malic and fumaric acid were employed as antioxidants. The method is more suitable for lipophilic compounds.