Color-Fading Photometric Determination of Hydroxyl Free Radical and Anti-Oxidation Activity of Some Common Foodstuffs

In a solution of pH 4 adjusted with dil.H2SO4,bordeaux red was oxidized and decolorized by hydroxyl free radical (·OH) produced by the Fenton reaction.By measuring the magnitude of intensity of color-fading (ΔA=A0-A1) at the wavelength of 520 nm,the amount of ·OH present was determined photometrically.The proposed method was also used to determined the anti-oxidation activity and used as a method to choose scavenging agents according to thair scavenging rates.The scavenging rates or the anti-oxidation activity of some common foodstuffs were determined by this method,which was proved to be quite simple,stable,convenient and economic.