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COPPER CONTENT AND ANTIOXIDANT ACTIVITY OF FRUITS
Abstract
Copper has a fantastic role in the organism, indifferent if its mammalian, plant, bacteria or yeast, functioning as a cofactor in enzymes involved in various processes. In agriculture, different copper compounds are used as fungicide to protect plants from fungal diseases. In humans the role of copper is also crucial, as it is an essential trace element being involved in many processes as well as a cofactor for several enzymes involved in antioxidant defense, iron metabolism, and neurotransmitter synthesis, playing additionally a role in the immune system, helping to fight infections and inflammation. But excessive copper intake can be toxic for all organisms from plants, to humans and microorganisms. The aim of the study was to answer the question -is there any correlation between copper content and total antioxidant activity?- In order to answer to the questions, we decided to evaluate the copper content and total antioxidant capacity of some fruits cultivated in Romania. The analysis methods were: atomic absorption spectrometry for determining copper content and CUPRAC method for determining total antioxidant capacity. The experimental data were compared with the data values available in different research papers and databases. The paper also tries to answer to questions like -to what extend is copper healthy for humans?- and -do we really need to use food supplements containing copper?- The results were analyzed using MVSP and PAST programs and the results were represented graphically for a better understanding. Also, the GLM of fruits were created based on copper content (ppm) and total antioxidant capacity (?M Trolox Equivalents).
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References14
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