ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

• Published in: Food chemistry Vol. 114; no. 1; pp. 310 - 316
• Main Authors: Zulueta, Ana, Esteve, Maria J., Frígola, Ana
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2009; [Amsterdam]: Elsevier Science
• Subjects: Antioxidant capacity; antioxidants; ascorbic acid; assays; beta-carotene; food analysis; food composition; free radical scavengers; gallic acid; lutein; Milk; ORAC; Orange juice; Orange juice-milk beverages; oxygen radical antioxidant capacity assay; TEAC; trolox equivalent antioxidant capacity assay; zeaxanthin; ORAC; AA; TE; TEAC; DPPH; Orange juice; Orange juice-milk beverages; Antioxidant capacity; FRAP; TRAP; Milk
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.09.033

Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and an orange juice-milk beverage. When the TEAC method was used with this beverage, an increase in the concentration of orange juice corresponded to an increase in TAC, but increasing the percentage of milk did not increase the TAC value. When the ORAC method was applied, it was seen that increased concentrations of juice or milk corresponded to greater antioxidant capacity. An evaluation was also made of the influence of certain compounds (ascorbic acid, gallic acid, β-carotene, lutein, zeaxanthin and albumin) with antioxidant capacity that were present in the samples studied. Although the TEAC method is simpler and cheaper than the ORAC method, it gives an underestimate of the antioxidant capacity of foods or beverages of a more complex nature.