Redox state of agri-food products
Oxidative damage is the second most important cause of food degradation with adverse effect not only on food quality but also on human health.
For that reasson, agri-food industries are required to ensure the quality of their products, maintaining the availability of natural antioxidants and other nutrients, during the production, processing and storage processes.
Determining the redox state of agri-food products is of great interest to study:
- The antioxidant capacity of new products/additives
- The impact of processing methods, packaging and storage conditions on antioxidant properties
- Shelf-life, remaining useful life of the products
- Quality and safety of the products
OXIDATION
BQC places at your disposal several products related to Agri-food samples:
BRS Device
The unique portable device able to measure Total Antioxidant Capacity (TAC) in less than a minute with a drop of your sample allowing quick decisions to be made.
Redox (reduction/oxidation) reactions are involved in the origin and consequences of oxidative stress.
Electrochemistry is recognized as the best tool to study this type of reactions based on the electroactivity of most of the oxidants and antioxidants present in agri-food samples.
BRS TAC results for agrifood analysis are expressed in terms of BRS Value.
BRS Value can be easily converted into antioxidant equivalents (Trolox, Ascorbic Acid Gallic Acid, etc.) by simply performing calibration curves with the desired standard.
BRS uses a voltammetric technique to measure TAC. The sample is electrochemically oxidized by applying a potential scan and TAC value is calculated from the voltammetric charge.
It is a quick and reliable measurement that does not modify the native conditions of the sample. In addition, colour does not interfere with the measurement with the advantage of having lower dilution rates in comparisson to other methods. This is an important point as, the higher the dilution of the sample, the lower the reliability of the results due to the matrix effect.
Total antioxidant capacity (TAC) is a global measure of the non-enzymatic antioxidant activity that integrates the individual effect of all antioxidants in a given matrix, and their additive, synergistic or antagonistic interactions. TAC is considered as an important parameter to establish the redox state of agri-food samples.
Due to the transient nature of ROS/RNS, their measurement in agri-food samples is very difficult and the antioxidant capacity or the formation of oxidation products are also usually measured as markers of the redox state of agri-food products.
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The use of disposable strips and BRS Electrolyte is mandatory for agri-food samples
– Simple and fast analysis
– Easy operation
– No need of lab equipment
– No modification of sample native conditions. Samples must only be mixed with a BRS electrolyte before the assay
– Suitable for color and turbid samples
– Suitable for on-site analysis
– The technology behind the BRS for TAC determination is protected by a granted utility model
Assay kits
- Total antioxidant capacity
- Phenolic compounds
- Oxidation biomarkers
- Enzymatic assays
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Measurement Service
Each company, field or sample could have its own requirements due to the variability between matrix, processes nor compounds so each customer’s needs could be unique. Send us your samples, our experts will get the most out of them to send you a report with the methodology and the results obtained.
