Determination of the Antioxidant Capacity of Red Fruits by Miniaturized Spectrophotometry Assays

Abstract

Natural sources with high antioxidant capacity represent an interesting potential to prevent or minimize the oxidative stress that causes many chronic diseases. The antioxidant capacity of red fruits (strawberry and cherry) was evaluated by miniaturized spectrophotometric methods 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitroblue tetrazolium (NBT). ABTS and DPPH colorimetric methods are based on the ability of antioxidants to scavenge synthetic free radicals produced in vitro, which have a different chemical structure from the natural reactive oxygen species generated in the human body. In this respect, the NBT method stands up because it is based on O 2