Determination of Total Antioxidant Capacity Using Thiamine as a Natural Fluorescent Probe

This work proposes a spectrofluorometric method for the determination of total antioxidant capacity (CAO) in beverage samples, based on inhibition of thiochrome formation (λex = 370 nm, λem = 440 nm); a product of thiamine (vitamin B1) oxidation from K3Fe(CN)6. In the development of the method, gallic acid (GA) was used as a reference, and inhibition of thiochrome formation (in percentage) was used as the analytical response. The selectivity of the method was evaluated using seven different compounds (gallic acid, ascorbic acid, quercetin, butylhydroxytoluene (BHT), 6-hydroxy-2,5,7,8-tetramethylchroman-2 (Trolox), cysteine, and glucose). As proof of concept, the proposed method was applied in the determination of CAO in different samples, such as teas and infusions, red wines, and white wines. The results were compared with the Folin-Ciocalteu (FC), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS•+), and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) methods using the linear correlation between the methods (at 95% confidence). We observed excellent agreement between the proposed method and FC (correlation coefficient (r) = 0.9768) and ABTS•+ (r = 0.9842), compared with DPPH• method (r = 0.8502). For the determination of total CAO in beverages, the proposed method developed proved to be fast, sensitive, simple, and the results were in agreement with established assays.