I would like to know the reason behind for using alcohol to extract the antioxidant compounds from food before antioxidant analysis such as DPPH radical scavenging activity analysis.
Sorry. I just realized that I type wrongly. Thanks. I had just started my research on determination of antioxidant capacity of honey products. I hope to know the correct technique to prepare the methanolic or ethanolic extract from honey products. I wish to get some advice for this.
Hello Pearly, good question. The reason to use ethanol or methanol is that DPPH is barely soluble in water, but it is soluble in polar organic solvents such as methanol, ethanol and dimethyl formamide. As Imad quoted, another point to consider here is that due to the use polar solvents for the DPPH radical scavenging determination, the nature of the antioxidants extracted will be polar as well. This makes this assay most suitable for polar antioxidants such as polyphenols. If you want to test the antioxdant capacity of non-polar compounds then a different approach should be used. Here is a link about this:
However, in the case of honey antioxidant analysis, the methods that are usually reported are the DPPH radical-scavenging activity and the FRAP assay (ferric reducing/antioxidant power assay). Here I include the links to a couple of papers which perform these assays with honey.
Article Evaluation of the phenolic content, antioxidant activity and...
Article Antioxidant activity of Portuguese honey samples: Different ...
Thank you for your answer, Rogelio. Your answer is very meaningful for me who is still new in this research. I will look through the articles that you had shared and decide a suitable method to be applied in my case. Thanks again!
You can dry your honey samples. Take 5g of dried sample mix with 50ml methanol and ethanol separately. Homogenize it for 15mins. Filter the sample followed by evoporate the solvent and lyophilization.