Harry S. Truman College1, Biology, Chicago, IL 60640 Harry. S. Truman College2, Biology, Chicago, IL 60640 Harper Collge3, Math and Science, Palatine, IL 60067
Biochemistry
A COMPARATIVE ANALYSIS OF ANTIOXIDANT EXTRACTION AND REDUCTION POTENTIAL IN NUTRITIVE FOODS AND TEAS, L. M. Simons1, L. S. Strozier1 Y. Harris*2, Harry S. Truman College1, Department of Biology and Biotechnology, Chicago, IL 60640, Harper College2, Department of Math and Science, Palatine, IL 60067.
Reactive species are products at the level of cellular metabolism such as oxygen and nitrogen that are able to bind to the phospholipid bi-layer of the cell and cause damage. This damage can result in diseases such as cancer, cardiovascular disease, neurological diseases, and lung diseases. Reactive species can be controlled through external sources that include antioxidants such as polyphenols and flavinoids. Antioxidants are able to slow and prevent oxidative processes that would be harmful to the cell. Antioxidants can originate from many sources such as fruits, spices, and tea. This study compared two aqueous extraction methods on a variety of nutritive foods and teas where steeping time, temperature, and sterilization methods were varied. The extracts were tested for their reduction potential using the Ferric Reducing Ability of Plasma (FRAP) assay. Trolox was used as the standard for comparison. Through the use of the FRAP assay the amount of total antioxidants could be calculated. A determination of the best extraction method could then be made.