Evaluation of food antioxidant activity by photostorage chemiluminescence

A sensitive and simple method for measuring antioxidant activity was develo ped, based on antioxidant-dependant quenching of the chemiluminescence (CL) generated from photolyzed acridine and methanolic potassium hydroxide. Thi s method was used to evaluate the antioxidant activity of food additives by measuring the inhibition of CL at a gradient of antioxidant concentrations . Adipic, tartaric, citric, ascorbic, malic, fumaric and 6-hydroxy-2,5,7,8- tetramethyl-2-carboxylic acid (Trolox) were employed as antioxidants. The m ethod is more suitable for lipophilic compounds. (C) 2001 Elsevier Science B.V. All rights reserved.