Determination of Total Antioxidant Capacity of Commercial Beverage Samples by Capillary Electrophoresis via in-line Reaction with 2,6 – Dichlorophenolindophenol

• Published in: Journal of agricultural and food chemistry 2009-08, Vol.57 (15), p.6518-6523
• Main Authors: Merola, Emily T., Catherman, Adam D., Yehl, Jenna B., Strein, Timothy G.
• Format: Article
• Language: English
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf901214r

We demonstrate proof-of-concept for the use of electrophoretically mediated microanalysis (EMMA) as a new approach to the determination of total antioxidant capacity (TAC). EMMA is a low volume, high efficiency capillary electrophoretic technique that has to date been underutilized for small molecule reactions. Here, nanoliter volumes of 2,6 – dichlorophenolindophenol (DCIP) reagent solution are mixed with an antioxidant containing sample within the confines of a narrow bore capillary tube. The mixing is accomplished by exploiting differential migration rates of the reagents when a voltage field applied across the length of the capillary tube. The ensuing electron transfer reaction between DCIP and the antioxidant(s) is then used as a quantitative measure of the TAC of the sample. Linear calibration using either redox form of DCIP is accomplished with standard solutions of ascorbic acid. Several commercial beverage samples are analyzed, and the TAC values obtained with the reported methodology are compared to results obtained with the widely used ferric reducing antioxidant power (FRAP) spectroscopic method. For the analysis of real samples of unknown ionic strength, the method of standard additions is shown to be superior to the use of external calibration. This easily automated EMMA method may represent a useful new approach to TAC determination.