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  • Title: Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples.
    Author: Della Pelle F, Vilela D, González MC, Lo Sterzo C, Compagnone D, Del Carlo M, Escarpa A.
    Journal: Food Chem; 2015 Jul 01; 178():70-5. PubMed ID: 25704685.
    Abstract:
    A simple gold nanoparticles (AuNPs) based colorimetric assay for the antioxidant activity determination has been developed. The AuNP formation is mediated by extra virgin olive oil (EVOO's) endogenous polyphenols; the reaction is described by a sigmoidal curve. The ratio KAuNPs/Xc(50) (slope of the linear part of the sigmoid/concentration at half value of the absorbance) was found to be the optimal parameter to report the antioxidant capacity with respect to the single KAuNPs or Xc(50) values. The obtained data demonstrated that the compounds with ortho-diphenols functionality are most active in reducing gold (III) to gold (0). Thus, intermediate activity was found for gallic acid, while tyrosol (mono-phenols) had a significant lower activity than the others antioxidant compounds (at least one order of magnitude). In the analysis of olive oil samples, a significant correlation among classical methods used to determine antioxidant activity and the proposed parameter was found with R values in the 0.96-0.97 range.
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