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A cobalt-based tetrazolium salts reduction test to assay polyphenols.

Erez Koren,R. Kohen,I. Ginsburg

Published 2009 in Journal of Agricultural and Food Chemistry

ABSTRACT

A novel assay was developed to measure the capacity of polyphenols to chelate cobalt(II) by using the reduction of the tetrazolium salts, NBT (nitroblue tetrazolium chloride), MTT (methylthiazolyldiphenyl-tetrazolium bromide), and XTT (2,3-bis[2-methoxy-4-nitro-5-sulfophenyl]-2H-tetrazolium-5-carboxanilide) to formazan products. The reduction of the salts is initiated by a cocktail comprised of cobalt(II), H(2)O(2), and selenium(IV), which generates hydroxyl radical, peroxide, and superoxide ions. However, because cobalt(II) could not be replaced either by Fe(II), Mn(II), or Cu(II), the classical Fenton transitional metals, it indicates that cobalt is the key player in the tetrazolium salt reduction. Micromolar concentrations of a large variety of antioxidant polyphenols and minute amounts of fruit beverages rich in polyphenols can readily chelate cobalt, resulting in the inhibition of the reduction of tetrazolium salt to formazan, in a dose-dependent manner. However, this method is unsuitable to measure low molecular weight antioxidants such as ascorbate, uric acid, and vitamin E since these have no chelating properties for cobalt(II). The newly described tetrazolium reduction method is as sensitive as the ferric ion reducing antioxidant power, 2,2-diphenyl-2-picrylhydrazyl hydrate, and the luminol-dependent chemiluminescence antioxidant assays. The practical advantages of using the newly described method to quantify polyphenol levels from various sources are briefly discussed.

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