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KMID : 1007520010100050513
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.513 ~ p.520
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XYZ - dish Method as a New Antioxidant Activity Assay Using Photon Detection
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Chung, Shin Kyo
Matsue, Hajime/Iwai, Kunihida/Abe, Kaoru
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Abstract
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Photons are emitted as ultra-weak chemiluminescence in the presence of reactive oxygen species (X), active oxygen-scavenging substances (Y), and receptors (Z). This combination of components has been dubbed the XYZ-system. Based on this system, we established a new antioxidant activity assay, called the XYZ-dish method, which can be used with various foods and materials. The method uses gallic acid (GA, a standard antioxidant) or food as the Y sample, a mixture of 50% MeOH and 50 mM phosphate buffer (pH 7.0) containing 441 mM H₂O₂as X and 1136 mM CH₃CHO as Z as the reactant solution, and a sample dish of stainless steel. We measured photon emission for 2 min from the start of injection of 2 mL of reactant solution into 1 mL of GA solution in the dish. With the addition of FeCl₂, we also measured photon emission using the hydroxyl radical (·OH) as X. The XYZ-dish method detected photon emission from homogenates of blueberry and natto as Y samples. These results show that the method is useful as an assay of the antioxidant activity of foods against the reactive oxygen species H₂O₂and ·OH.
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