The hydrophilic and lipophilic contribution to total antioxidant activity

The ABTS/H2O2/HRP decoloration method permits the evaluation of the antioxidant activity of complex food samples. This method, with slight modifications, is capable of determining both hydrophilic and lipophilic antioxidant properties, thus, it is possible estimate the antioxidant activity of both antioxidant types in the same sample. The method is easy, accurate and rapid to apply. Its application to three vegetable soups provided data on hydrophilic and lipophilic antioxidant activity, and the values reflect the contribution of the particular antioxidants (ascorbic acid and carotenoids) to the total antioxidant activity of the samples.