Abstract
HPLC has been already used for the TAP estimation. Phenylalanine, salicylic, p-hydroxybenzoic (pHBA) or terephthalic (TPA) acids have been used as sensor compounds. Products of their reaction with the hydroxyl radicals, generated in the Fenton-like reaction, were analyzed using electrochemical or fluorescence detection. This paper describes the TAP assay based on the hydroxyl radicals reaction with pHBA, reversed-phase-HPLC separation and UV photometric detection. The elaborated assay has been used to evaluate TAP values of some apiculture products. 
[1] B.K. Głód, P. Piszcz, A. Beta, P.K. Zarzycki, J. Liquid Chromatogr. Rel. Technolog. 35, 1194 (2012) http://dx.doi.org/10.1080/10826076.2011.61902910.1080/10826076.2011.619029Search in Google Scholar
[2] F.L. Muller, M.S. Lustgarten, Y. Jang, A. Richardson, H. Van Remmen, Free Radic. Biol. Med. 43, 477 (2007) http://dx.doi.org/10.1016/j.freeradbiomed.2007.03.03410.1016/j.freeradbiomed.2007.03.034Search in Google Scholar PubMed
[3] P.M. Wood, Biochem J. 253, 287 (1988) 10.1042/bj2530287Search in Google Scholar PubMed PubMed Central
[4] B. Ou, D. Huang, M. Hampsch-Woodill, J.A. Flanagan, E.K. Deemer, J. Agric. Food Chem. 50, 3122 (2002) http://dx.doi.org/10.1021/jf011660610.1021/jf0116606Search in Google Scholar PubMed
[5] B.K. Głód, P. Piszcz, J. Czajka, P.K. Zarzycki, Food Chem. 131, 1026 (2012) http://dx.doi.org/10.1016/j.foodchem.2011.09.06510.1016/j.foodchem.2011.09.065Search in Google Scholar
[6] B.K. Głód, P. Piszcz, K. Czajka, P.K. Zarzycki, J. Chromatogr. Sci. 49, 401 (2011) http://dx.doi.org/10.1093/chromsci/49.5.40110.1093/chromsci/49.5.401Search in Google Scholar PubMed
[7] H. Wang, G. Cao, R.L. Prior, J. Agric. Food Chem. 44, 701 (1996) http://dx.doi.org/10.1021/jf950579y10.1021/jf950579ySearch in Google Scholar
[8] G. Cao, R.L. Prior, Clin. Chem. 44, 1309 (1998) 10.1093/clinchem/44.6.1309Search in Google Scholar
[9] R. van den Berg, G.R.M.M. Haenen, H. van den Berg, A. Bast, Food Chem. 66, 511 (1999) http://dx.doi.org/10.1016/S0308-8146(99)00089-810.1016/S0308-8146(99)00089-8Search in Google Scholar
[10] V. Dewanto, X. Wu, K.K. Adom, R.H. Liu, J. Agric. Food Chem. 50, 3010 (2002) http://dx.doi.org/10.1021/jf011558910.1021/jf0115589Search in Google Scholar PubMed
© 2012 Versita Warsaw
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
