ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
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 concentrat...
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| Published in | Food chemistry Vol. 114; no. 1; pp. 310 - 316 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.05.2009
[Amsterdam]: Elsevier Science |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0308-8146 1873-7072 |
| DOI | 10.1016/j.foodchem.2008.09.033 |
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| Abstract | 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. |
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| AbstractList | 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. 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. |
| Author | Esteve, Maria J. Frígola, Ana Zulueta, Ana |
| Author_xml | – sequence: 1 givenname: Ana surname: Zulueta fullname: Zulueta, Ana – sequence: 2 givenname: Maria J. surname: Esteve fullname: Esteve, Maria J. – sequence: 3 givenname: Ana surname: Frígola fullname: Frígola, Ana email: ana.frigola@uv.es |
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| SubjectTerms | 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 |
| Title | ORAC and TEAC assays comparison to measure the antioxidant capacity of food products |
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