Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Me
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Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods Zhengzong Wu 1,2 & Enbo Xu 1,2 & Jingpeng Li 1,2 & Jie Long 1,2 & Aiquan Jiao 1,2 & Zhengyu Jin 1,2 & Xueming Xu 1
Received: 14 June 2016 / Accepted: 22 August 2016 # Springer Science+Business Media New York 2016
Abstract In this work, three nanoparticle-based methods, namely gold nanoparticle (AuNP) method, silver nanoparticle (AgNP) method, and iron oxide nanoparticle (IONP) method, were used to measure the antioxidant capacities of Chinese rice wine (CRW) and Zhuyeqing liquor (ZYQL). The formed nanoparticles were characterized by the UV-Vis spectroscopy and transmission electron microscopy, which conformed the generation of metal nanoparticles. In addition, it was found that the colorimetric response of AuNPs, AgNPs, and IONPs was all dependent on the amount of antioxidants contained in wine samples. Furthermore, the colorimetric methods reported in this study all showed good correlations with ferric reducing antioxidant power (FRAP) (the correlation coefficients were 0.952, 0.948, and 0.969, respectively, for AuNPs, AgNPs, and IONPs). Moreover, the formation process of nanoparticles was shown by the plots of the absorbance at absorption peak as a function of the volume of wine sample, which was a sigmoidal curve, and gave two new indexes to report the antioxidant capacity of CRW and ZYQL. Compared with traditional methods, the precision of the novel method maybe slightly lower; however, it does not require the use of expensive radical compounds and organic solvents. The overall results indicated that these three nanoparticle-based methods developed can be used as alternative methods for the determination of the antioxidant capacity in CRW and ZYQL.
* Zhengyu Jin [email protected]
1
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
Keywords Chinese rice wine . Zhuyeqing liquor . Antioxidant capacity . Nanoparticles . Spectrophotometric methods . UV-Vis spectra
Introduction It is generally recognized that the reactive oxygen species/ reactive nitrogen species (ROS/RNS), including free radicals such as superoxide anion radicals, hydroxyl radicals, and nonfree radical species such as H2O2 and singled oxygen, can react with DNA, lipids, and protein and are implicated in the pathogenesis of many kinds of human diseases such as cardiovascular, neurodegenerative diseases, atherosclerosis, diabetes, inflammation, AIDS, cancer, stroke, autism, Alzheimer’s dementia, arthritis, aging, Parkinson’s disease, and others (Bittner et al. 2013). The protective effect of antioxidants presented in food plays a very important role in preventing oxidative stress. They can inhibit or delay the oxidation process by blocking the initiation or propagation of the chain oxidizing reactions. T
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