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Radical scavenging activity of Aronia melanocarpa fruit juice, selected red wines and olive oil enriched with soy lecithin

The galvinoxyl free radical was used as a scavenging object in the study of antioxidant activity of Aronia melanocarpa fruit juice (AMFJ), selected red wines and virgin olive oil. Aronia melanocarpa fruits contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. AMFJ was added to the galvinoxyl free radical solution and the decrease of signal intensity was measured as a function of time measured after putting into contact radical solution with AMFJ. The ESR measurements in this study showed a pronounced radical scavenging effect of AMFJ, an important mechanism of its antioxidant activity. Virgin olive oil (VOO) enriched with phospholipids (soy lecithin) up to the levels present in seed oils (from 2.5 to 10.0 g/kg) was studied as a potential functional food. Lecithin addition slightly increased the concentration of tocopherols. The radical-scavenging activity was evaluated by two methods: ESR spectroscopy using galvinoxyl free radical and VIS spectroscopy measurements of the disappearance of 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) radical. Results indicate that lecithin addition retards the scavenging activity of VOO that is ascribed to the bipolar character of lecithin and its ability to entrap hydrophilic antioxidants. Similar procedure was used to distinguish the antioxidant activity of selected red wines. The time dependent signal intensity loss of galvinoxyl was monitored after an addition of small quantity of red wine into the ethanol solution of radical. The method was proved to be able to detect very small differences in scavenging activity between selected wines.

Aronia melanocarpa; red wine; olive oil; radical scavenging; galvinoxyl

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