Background: Oxidative stress plays a major role in the development of several diseases. A
healthy food diet, supplying the organism with antioxidants, is generally believed to help prevent this
Methods: With the aim of screening several antioxidants commonly found in food, a method using β
pancreatic cells and based on the reduction of a tetrazolium sodium salt into colored formazan in the presence
of antioxidant compounds was used. In parallel, the same compounds were investigated using a
chromatographic online antioxidant detection system (Coads) based on the detection of the reduced form
of the radical cation 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+
) which is first allowed
to react online with the eluting compounds.
Results: The obtained data suggested that most phenolic compounds possessed both antioxidant and prooxidant
properties. Gallic acid, in particular, showed among the highest antioxidant activities with the
Coads method (322±46 μM Trolox equivalent), but caused a decrease in cell viability (-25%).
Conclusion: Moreover, when screening natural compounds for their antioxidant activity, combining both
chemical and biological methods is a more targeted approach compared with the single use of either method.