Method for quantifying antioxidant levels in food and medical specimens
AssigneeShanbrom Technologies, LLC
InventorEDWARD SHANBROM
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Abstract
A simple analytical method for determining antioxidant level in food product and body fluids such as urine is based on reduction of elemental iodine. The method adds an aqueous solution of iodine and an iodophor to the sample to be tested. Polyvinylpyrrolidone is a preferred iodophor. Antioxidant materials in the sample reduce the elemental iodine and the reaction is monitored by measuring either a decrease in iodine or an increase in iodide ion. A preferred method of practicing the invention is to measure the change in iodide ion with an ion selective electrode and an appropriate electronic meter. The method rapidly and inexpensively produces antioxidant measurements that are comparable to those produced by my more complex and cumbersome methods.
Claims5
A method for determining a level of antioxidant in a liquid sample comprising the steps of:
- contacting the sample with an aqueous solution of elemental iodine and an iodophor to form a mixture;
- and
- measuring a change in a concentration of iodide ions in the mixture wherein the change corresponds to the level of antioxidant.
A method for determining a level of antioxidant in an aqueous liquid sample comprising the steps of:
- contacting the sample with an aqueous solution of elemental iodine and polyvinylpyrrolidone to form a mixture;
- and
- measuring an increase in a concentration of iodide ions in the mixture by means of an iodide selective electrode wherein the increase corresponds to the level of antioxidant.
A method for determining a level of antioxidant in an sample comprising the steps of:
- contacting the sample with a solution of elemental iodine;
- and
- measuring a change in a concentration of iodide ions, wherein the change corresponds to the level of antioxidant.
Dependencies are inferred from the claim text.