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Journal of Agricultural and Food Chemistry
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Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER)
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Antioxidant Capacity Assays in Model Products obtained from Residual Wine Pomace
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Title running header:
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Validation of QUENCHER Antioxidant Capacity Methods
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Raquel Del Pino-García, Javier García-Lomillo, María D. Rivero-Pérez, María L. González-SanJosé
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and Pilar Muñiz*.
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Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza
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Misael Bañuelos, 09001, Burgos, Spain.
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*Corresponding author: Dr. Pilar Muñiz Rodríguez, Plaza Misael Bañuelos, Facultad de Ciencias,
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Departamento de Biotecnología y Ciencia de los Alimentos, 09001, Burgos, Spain.
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E-mail:
[email protected] 17
Phone: +34-947258800 Ext. 8210
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Fax: +34-947258831
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ACS Paragon Plus Environment
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Journal of Agricultural and Food Chemistry
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ABSTRACT: Evaluation of total antioxidant capacity of solid matrices without extraction steps is a
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very interesting alternative for food researchers and also for food industries. These methodologies have
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been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. In order
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to demonstrate and highlight the validity of QUENCHER (Q) methods, values of Q-methods
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validation were showed for the first time, and they were tested with products of well-known different
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chemical properties from each other. Furthermore, new QUENCHER assays to measure scavenging
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capacity against superoxide, hydroxyl and lipid peroxyl radicals were developed. Calibration models
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showed good linearity (R2>0.995), proportionality and precision (CV
