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Comparison of Antioxidants: The Limited Correlation between Various Assays of Antioxidant Activity

by Department of Molecular Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 90-236 Lodz, Poland , Soszyński, Mirosław , katarzyna.naparlo@gmail.com , Naparło, Katarzyna , gbartosz@ur.edu.pl , sadowska@ur.edu.pl , Bartosz, Grzegorz , Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Poland , Sadowska-Bartosz, Izabela , Department of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Poland , miroslaw.soszynski@biol.uni.lodz.pl

in AAPH / Acids / Amidines - toxicity / Animals / antioxidant / Antioxidants / Antioxidants - metabolism / Antioxidants - pharmacology / Chickens / Decomposition / Efficiency / Egg Yolk - drug effects / Erythrocyte Membrane - drug effects / Flavonoids / Free radicals / Free Radicals - chemistry / Free Radicals - metabolism / Glutathione / Glutathione - metabolism / Hemoglobins - metabolism / hemolysis / Hemolysis - drug effects / Humans / Lipid peroxidation / Lipid Peroxidation - drug effects / Lipids / Membranes / Oxidation / Oxidative Stress - drug effects / Polyphenols / Proteins / Reactive oxygen species / Reactive Oxygen Species - chemistry

2020

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2020

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2020

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Journal Article

Comparison of Antioxidants: The Limited Correlation between Various Assays of Antioxidant Activity

Department of Molecular Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 90-236 Lodz, Poland,

Soszyński, Mirosław,

katarzyna.naparlo@gmail.com,

Naparło, Katarzyna,

gbartosz@ur.edu.pl,

sadowska@ur.edu.pl,

Bartosz, Grzegorz,

Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Poland,

Sadowska-Bartosz, Izabela,

Department of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Poland,

miroslaw.soszynski@biol.uni.lodz.pl

2020

Overview

The inhibitory effects a range of synthetic and natural antioxidants on lipid peroxidation of egg yolk and erythrocyte membranes induced by a free radical generator 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) was compared, with significant differences being found between both systems. When the protection by selected antioxidants against the effects of AAPH on erythrocytes (hemolysis, oxidation of hemoglobin and glutathione (GSH) and generation of reactive oxygen species (ROS)) was studied, most antioxidants were protective, but in some tests (oxidation of hemoglobin and GSH) some acted as prooxidants, inducing oxidation in the absence of AAPH and enhancing the AAPH-induced oxidation. These results demonstrate a diversified action of antioxidants in different systems and point to a need for careful extrapolation of any conclusions drawn from one parameter or experimental system to another.

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Publisher

MDPI,MDPI AG

Subject

AAPH

/ Acids

/ Amidines - toxicity

/ Animals

/ antioxidant

/ Antioxidants

/ Antioxidants - metabolism