Assay of the antioxidant capacity of foods using an iron(II)-catalysed lipid peroxidation model for greater nutritional relevance

The formation of free radicals by the iron-catalysed Fenton reaction is a major cause of oxidative damage in the body. Here a common assay of antioxidant capacity, inhibition of the β-carotene-linoleic acid model of lipid peroxidation, has been modified by the addition of ferrous iron (final concentration 36 μmol/l), which makes the rate of oxidation of the lipids occur 25 times faster. Such an assay can simulate the oxidative damage to membrane lipids and low density lipoproteins occurring in the body in the presence of free iron. It thus may be nutritionally more relevant than traditional chemical assays of antioxidant capacity, as it measures pre-emptive antioxidant activity, i.e. activity which prevents free radicals being formed in the first place. Pre-empting their formation is likely to be more protective than scavenging of free radicals. The relative antioxidant activity of some food products found using this new assay was very different from that found using a radical-scavenging assay. Vitamin C, at 280 mg/l, was found to be 60 times better than blackcurrant puree in scavenging free radicals, but only one eighth as good as the blackcurrant puree in preventing iron-catalysed lipid peroxidation.