Consumed complex culinary preparation's i.e. meal, antioxidant property determining method, involves evaluating antioxidant properties of preparation by measurement of total antioxidant capacity and/or phenol content of part quantity

摘要

The method involves mixing all parts or one of parts representing a complex culinary preparation i.e. meal. A homogeneous and precise quantity of the mixed part is extracted from organic solvent or mixture of organic solvents. The extracted quantity of the mixed part is filtered. Antioxidant properties of the culinary preparation are evaluated by measurement of total antioxidant capacity (TAC) and/or total phenol content (TPC) of the filtered quantity of the mixed part. The organic solvent is chosen from the group comprising ethanol, acetone, ethyl-heptane acetate, tert-amylic alcohol, hexane and mixtures such as water and ethanol and water and methanol. The total antioxidant capacity is measured by a trolox equivalent antioxidant capacity method using a stable 1,1-diphenyl-2-picrylhydrazyl-alpha-diphenyl-beta-picrylhydrazyl radical, or by an oxygen radical antioxidant capacity method.