RT Journal Article
T1 Antioxidant capacity index based on gold nanoparticles formation. Application to extra virgin olive oil samples
A1 Della Pelle, Flavio
A1 Vilela García, Diana
A1 González, María Cristina
A1 Lo Sterzo, Claudio
A1 Compagnone, Darío
A1 Carlo, Michele Del
A1 Escarpa, Alberto
AB A simple gold nanoparticles (AuNPs) based colorimetric assay for the antioxidant activity determination has been developed. The AuNP formation is mediated by extra virgin olive oil (EVOO’s) endogenous polyphenols; the reaction is described by a sigmoidal curve. The ratio KAuNPs/Xc50 (slope of the linear part of the sigmoid/concentration at half value of the absorbance) was found to be the optimal parameter to report the antioxidant capacity with respect to the single KAuNPs or Xc50 values. The obtained data demonstrated that the compounds with ortho-diphenols functionality are most active in reducing gold (III) to gold (0). Thus, intermediate activity was found for gallic acid, while tyrosol (mono-phenols) had a significant lower activity than the others antioxidant compounds (at least one order of magnitude). In the analysis of olive oil samples, a significant correlation among classical methods used to determine antioxidant activity and the proposed parameter was found with R values in the 0.96–0.97 range.
PB Elsevier
SN 0308-8146
YR 2015
FD 2015
LK https://hdl.handle.net/20.500.14352/92158
UL https://hdl.handle.net/20.500.14352/92158
LA eng
NO Della Pelle, Flavio, et al. «Antioxidant Capacity Index Based on Gold Nanoparticles Formation. Application to Extra Virgin Olive Oil Samples». Food Chemistry, vol. 178, julio de 2015, pp. 70-75. https://doi.org/10.1016/j.foodchem.2015.01.045.
NO Ministerio de Economía y Competitividad (España)
NO Ministerio de Ciencia e Innovación (España)
NO Comunidad de Madrid
NO Fondazione Tercas (Italia)
NO Universidad de Teramo (Italia)
DS Docta Complutense
RD 21 dic 2025