Thermal decomposition of potassium persulphate (K2S2O8) was studied in detail by the EPR spin trapping technique in dimethylsulphoxide (DMSO), employing 5,5-dimethyl-1-pyrroline-N-oxide (DMPO), 5-ethoxycarbonyl-5-methyl-1-pyrroline-N-oxide (EMPO) and 5-(diisopropoxyphosphoryl)-5-methyl-1-pyrroline-N-oxide (DIPPMPO) as spin traps. DMPO and/or its derivatives exclusively trapped the primary formed SO4*- radical anions producing stable spin adducts with half-lives exceeding 2 h at room temperature. High-resolution EPR spectra of these adducts showed unusually rich hyperfine structure due to the interaction of the unpaired electron with all magnetically active nuclei of the spin trap moiety. In contrast to aprotic DMSO solvent, *DMPO-OH adducts dominated in mixed DMSO/water solutions with water content higher than 50%. The thermal decomposition of K2S2O8 in DMSO represents an effective source of free radicals for the radical scavenging capacity (RSC) determination assay, applicable to hydrophilic as well as hydrophobic antioxidants. Efficiency of the assay is demonstrated with a series of cereal samples.

Brindzová L., Čertík M., Rapta P., Zalibera M., Mikulajová A., Takácsová M. (2008): Antioxidant activity, β-glucan and lipid contents of oat varieties. Czech J. Food Sci., 26: 163-173.The antioxidant activity, total phenolic and β-glucans contents, and the fatty acid profile of total lipids in covered (black and yellow) and naked oats were studied. Oats with black hulls showed a significantly higher antioxidant activity in 2,2'-azino-di-[3-ethylbenzthiazoline sulphonate] (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) based tests in comparison to the grains with yellow hulls and those of the naked varieties. Radical scavenging activity of oats determined by electron paramagnetic resonance (EPR)/spin-trapping test did not depend on the colour of the grain hulls, but the naked grains showed a lower ability in scavenging reactive radicals. A positive correlation between the content of β-glucans in covered oat grains and the amount of reactive radicals scavenged was observed. Total phenolic content in the black oats was significantly higher than in the yellow and naked oat varieties. However, no significant differences in the fatty acid profile between the naked and covered oats were found, and the common fatty acids being linoleic, oleic, and palmitic acids.

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