A comparative study of the analysis of antioxidant activities of liquid foods employing spectrophotometric, fluorimetric, and chemiluminescent methods.

The antioxidant profile of liquid foods is complex and includes different lipid and water-soluble compounds. These should be considered when assessing total antioxidant capacity (TAC) of these beverages, since it may act synergistically rather than individually. This study describes and compares the use of spectrophotometric methods (Trolox equivalent antioxidant capacity, TEAC and 2,2-diphenyl-1-picrylhydrazyl, DPPH), fluorometric (oxygen radical antioxidant capacity, ORAC), and photochemiluminescence (PCL) for the measurement of the TAC of different liquid foods (fruit juice mixed with milk and vegetables beverage). An evaluation was also made for the influence of certain compounds (ascorbic acid, phenolic compounds, total carotenoids, and tocopherols) with antioxidant capacity that was present in the samples studied. The different methods studied allow the determination of the TAC of the analyzed foods in a precise and accurate way. The TAC values in the studied samples differ from the applied method. An overall antioxidant potency composite index was calculated by assigning each test's equal weight. When an index score was applied, ORAC method had the higher antioxidant capacity values in the analyzed liquid foods in comparison with the other methods. The correlations among the different methods used for the determination of the antioxidant capacity depend on food, that is, mainly due to compounds (lipid and water soluble) of the different food matrix. In addition, ascorbic acid was the main contributor to antioxidant capacity of fruit juice mixed with milk beverages measured with the different methods. However, in vegetables beverages, phenolic compounds were found to correlate more significantly with antioxidant capacity values