A Procedure for Assessment of the Reducing Capacity of Plants-Derived Beverages Based on the Formation of the FeII/2,2’-Bipyridine Complex

• Published in: Journal of the Brazilian Chemical Society 2019-06, Vol.30 (6), p.1293-1301
• Main Authors: Sacchi, Rafaela, Santana, Waila, Nunez, Cecilia, Moya, Horacio
• Format: Article
• Language: English
• Subjects: CHEMISTRY, MULTIDISCIPLINARY
• ISSN: 0103-5053; 1678-4790; 1678-4790
• DOI: 10.21577/0103-5053.20190025

An alternative spectrophotometric ferric reducing activity power (FRAP) method for quantification of total reducing capacity (TRC) was developed. The method is based on the reduction of FeIII to FeII by antioxidant compounds containing 2,2’-bipyridine (bipy) in aqueous solution. Absorbance values recorded at 521 nm, characteristic of the Fe(bipy)32+ complex formed, were used to determine the TRC of some plants-derived beverages. For the teas samples, the TRC values obtained with the proposed method and cupric reducing antioxidant capacity (CUPRAC) reagent had an excellent agreement (adjusted correlation coefficient (r2) = 0.951). Concerning herbs samples, the TRC values obtained with the proposed FRAP method correlated very well with values obtained using the 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) method (adjusted r2 = 0.975). It can be inferred from these results that other beverages derived from plants (e.g., beers, wines, and fruits juices) could also be analyzed with this new FRAP assay. In addition, the reducing capacity of 21 phenolic derivatives was determined with the proposed method in order to elucidate their structure-reactivity relationship. As expected, the phenolic derivative structure changes greatly the TRC values obtained with this proposed FRAP assay.