Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Food Research International

Volumn 41, Issue 3, 2008, Pages 274-285

  Pérez Jiménez, Jara ^a   Arranz, Sara ^a   Tabernero, Maria ^a   Díaz Rubio, M Elena ^a   Serrano, José ^b   Goñi, Isabel ^b   Saura Calixto, Fulgencio ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

ABTS; Antioxidant capacity; Antioxidants extraction; DPPH; FRAP; ORAC

Indexed keywords

BEVERAGES; EXTRACTION; KINETIC PARAMETERS;

ANTIOXIDANT CAPACITY; ANTIOXIDANTS EXTRACTION; HYDROLYZABLE PHENOLICS;

FOOD PROCESSING;

EID: 40049090845     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.12.004     Document Type: Article

References (82)

1. Antolovich M., Prenzler P., Robards K., and Ryan D. Sample preparation in the determination of phenolic compounds in fruits. The Analyst 125 (2000) 989-1009
2. Arnao M.B. Some methodological problems in the determination of antioxidant activity using chromogen radicals: A practical case. Trends in Food Science and Technology 11 (2000) 419-421
3. Arranz, S., Pérez-Jiménez, J., & Saura-Calixto, F. (in press). Antioxidant capacity of walnut (Juglans regia L.): Contribution of oil and defatted matter. European Food Research and Technology, doi:10.1007/s00217-007-0737-2.
4. Arts M.J.T.J., Voss H.P., Haenen G.R.M.M., and Bast A. Antioxidant capacity of reaction products limits the applicability of the Trolox equivalent antioxidant capacity (TEAC) assay. Food and Chemical Toxicology 1 (2004) 45-49
5. Awika S.M., Rooney L.W., and Waniska R.D. Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry 90 1-2 (2005) 293-301
6. Bazzano L.A., He J., Ogden L.G., Loria C.M., Vupputuri S., Myers L., et al. Fruit and vegetable intake and the risk of cardiovascular disease in US adults: The first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study. American Journal of Clinical Nutrition 76 (2002) 93-99
7. Benzie I.F.F., and Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry 239 (1996) 70-76
8. Becker E.M., Ntouma G., and Skibsted L.H. Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid system of increasing structural organisation. Food Chemistry 103 (2007) 1288-1296
9. Böhm V., Künhert S., Rohm H., and Scholze G. Improving the nutritional quality of microwave-vacuum dried strawberries: A preliminary study. Food Science and Technology International 12 (2006) 67-75
10. Brand-Williams W., Cuvelier M.E., and Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenchaft und Technologie 28 (1995) 25-30
11. Bravo L., Abia R., and Saura-Calixto F. Polyphenols as dietary fiber associated compounds. Comparative study on in vivo and in vitro properties. Journal of Agricultural and Food Chemistry 42 7 (1994) 1481-1487
12. Brighenti F., Valtueña S., Pellegrini N., Ardigo D., Del Rio D., Salvatore S., et al. Total antioxidant capacity of the diet is inversely and independently related to plasma concentrations of high-sensitive C-reactive protein in adult Italian subjects. British Journal of Nutrition 93 5 (2005) 619-625
13. Cao G., Russell M., Lischner N., and Prior R.L. Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. Journal of Nutrition 128 12 (1998) 2383-2390
14. Cheng Z., Su L., Moore J., Zhou K., Luther M., Yin J.J., et al. Effects of postharvest treatment and hest stress on availability of wheat antioxidants. Journal of Agricultural and Food Chemistry 54 15 (2006) 5623-5629
15. Cheng H.Y., Ling Y.C., and Hsieh C.L. Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs. Food Chemistry 104 4 (2007) 1418-1424
16. Dalla Valle A.Z., Mignani I., Spinardi A., Galvano F., and Ciappellano S. The antioxidant profile of three different peaches cultivars (Prunus persica) and their short-term effect on antioxidant status in human. European Food Research and Technology 225 2 (2007) 167-172
17. Espín J.C., Soler-Rivas C., and Wichers H.J. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. Journal of Agricultural and Food Chemistry 48 (2000) 648-656
18. Femenía-Ríos M., García-Pajón C.M., Hernández-Galán R., Macías-Sánchez A.J., and Collado I.G. Synthesis and free radical scavenging activity of a novel metabolite from the fungus Colletotrichum gloeosporioides. Bioorganic and Medicinal Chemistry Letters 16 22 (2006) 5836-5839
19. Foti M.C., Dasquino C., and Geraci C. Electron-transfer reaction of cinnamic acids and their methyl esters with the DPPH radical in alcohol solutions. Journal of Organic Chemistry 69 (2004) 2309-2314
20. Frankel E.N., and Meyer A.S. Review. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 80 (2000) 1925-1941
21. Garau M.C., Simal S., Rossello C., and Femenía A. Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoeta) by-products. Food Chemistry 104 3 (2007) 1014-1024
22. Gorinstein S., Vargas O.J.M., Jaramillo N.O., Salas I.A., Ayala A.L.M., Arincibia-Ávila P., et al. The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. European Food Research and Technology 225 3-4 (2007) 321-328
23. Gray D.A., Clarke M.J., Baux C., Bunting J.P., and Salter A.M. Antioxidant activity of oat extracts added to human LDL particles and in free radical trapping assays. Journal of Cereal Science 36 (2002) 209-218
24. Hartzfeld P.W., Forkner R., Hunter D.M., and Hagerman A.E. Determination of hydrolysable tannins (gallotannins and ellagitannins) after reaction with potassium iodate. Journal of Agricultural and Food Chemistry 50 (2002) 1785-1790
25. Iqbal S., Bhanger M.I., and Anwar F. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Science and Technology 2 (2007) 361-367
26. Jenner A.M., Rafter B., and Halliwell B. Human fecal water content of phenolics: The extent of colonic exposure to aromatic compounds. Free Radical Biology and Medicine 38 (2005) 763-772
27. Jiménez-Escrig A., Jiménez-Jiménez I., Pulido R., and Saura-Calixto F. Antioxidant activity of fresh and processed edible seaweeds. Journal of the Science of Food and Agriculture 81 (2001) 530-534
28. Kerkhofs N.S., Lister C.E., and Savage G.P. Changes in colour and antioxidant content of tomato cultivars following air-force drying. Plant Foods for Human Nutrition 60 30 (2005) 117-121
29. Kleinveld H.A., Hak-Lemmers H.L.M., Stalenhoef A.F.H., and Demacker P.N.M. Improved measurement of low-density-lipoprotein susceptibility to copper-induced oxidation: Application of a short procedure for isolating low-density lipoprotein. Clinical Chemistry 38 (1992) 2066-2072
30. Laguerre M., Lecomte J., and Villeneuve P. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progress in Lipids Research 46 (2007) 244-282
31. Landbo A.K., and Meyer A.S. Enzyme assisted extraction of antioxidative phenols from blackcurrant juice press residues (Ribes nigrum). Journal of Agricultural and Food Chemistry 49 7 (2001) 3169-3177
32. Larrauri J.A., Rupérez P., and Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry 45 4 (1997) 1390-1393
33. Llorach R., Tomás-Barberán F., and Ferreres F. Lettuce and chicory byproducts as a source of antioxidant phenolic extracts. Journal of Agricultural and Food Chemistry 52 16 (2004) 5109-5116
34. López M., Martínez F., Del Valle C., Ferrit M., and Luque R. Study of phenolic compounds as natural antioxidants by a fluorescence method. Talanta 60 (2003) 609-616
35. Lugasi A., and Hóvári J. Antioxidant properties of commercial alcoholic and nonalcoholic beverages. Nahrung/Food 47 2 (2003) 79-86
36. Luthria D. Significance of sample preparation in developing analytical methodologies for accurate estimation of bioactive compounds in functional foods. Journal of the Science of Food and Agriculture 86 14 (2006) 2266-2272
37. Manzocco L., Anese M., and Nicoli M.C. Antioxidant properties of tea extracts as affected by processing. LWT - Food Science and Technology 31 (1998) 694-698
38. Mrkic V., Cocci E., Dalla Rosa M., and Sachetti G. Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture 86 (2006) 1559-1566
39. Mukhopadhyay S., Luthria D.L., and Robbins R.J. Optimization of extraction process for phenolic acids from cohosh (Cimicifuga racemosa) by pressurized liquid extraction. Journal of the Science of Food and Agriculture 86 (2006) 156-162
40. Naithani V., Nair S., and Kakkar P. Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolics content. Food Research International 39 2 (2006) 176-181
41. Niki E. Antioxidant activity: Are we measuring it correctly?. Nutrition 6 (2002) 524-525
42. Olsson M.E., Ekvall J., Gustavsson K.E., Nilsson J., Pillald D., Sjohölm I., et al. Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria ananassa): Effects of cultivar, ripening, and storage. Journal of Agricultural and Food Chemistry 52 9 (2004) 2490-2498
43. O'Neill M.E., Carroll Y., Couridan B., Olmedilla B., Granado F., Blanco I., et al. A European carotenoid database to assess carotenoid intakes and its use in a five-country comparative study. British Journal of Nutrition 85 (2001) 499-507
44. Osman A.M., Wong K.K.Y., Hill S.J., and Fernyoungha A. Isolation and the characterization of the degradation products of the mediator ABTS-derived radicals formed upon reaction with polyphenols. Biochemical and Biophysical Research Communication 340 (2006) 597-603
45. Ou B., Hampsch-Woodill M., and Prior R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49 (2001) 4619-4626
46. Ou B., Huang D., Hampsch-Woodill M., Flanagan J.A., and Deemer E.K. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. Journal of Agricultural and Food Chemistry 50 (2002) 3122-3128
47. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., et al. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition 133 (2003) 2812-2819
48. Pellegrini N., Serafini M., Salvatore S., Del Rio D., Bianchi M., and Brighenti F. Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition and Food Research 50 (2006) 1030-1038
49. Pellegrini N., Colombi B., Salvatore S., Brenna O.V., Galaverna G., Del Rio D., et al. Evaluation of antioxidant capacity of some fruit and vegetable foods: Efficiency of extraction of a sequence of solvents. Journal of the Science of Food and Agriculture 87 (2007) 103-111
50. Pérez-Jiménez J., and Saura-Calixto F. Literature data may underestimate the actual antioxidant capacity of cereals. Journal of Agricultural and Food Chemistry 53 (2005) 5036-5040
51. Pérez-Jiménez J., and Saura-Calixto F. Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Research International 39 (2006) 791-800
52. Pérez-Jiménez J., and Saura-Calixto F. Antioxidant capacity of dietary polyphenols determined by ABTS assay: A kinetic expression of the results. International Journal of Food Science and Technology 43 (2008) 185-191
53. Pinelo, Manzocco L., Núñez M.J., and Nicoli M.C. Solvent effect on quercetin antioxidant capacity. Food Chemistry 88 2 (2004) 201-207
54. Pitsavos C., Panagiotakos D.B., Tzima N., Chrysohoou C., Economou M., Zampelas A., et al. Adherence to the Mediterranean diet is associated with total antioxidant capacity in healthy adults: The ATTICA study. American Journal of Clinical Nutrition 82 3 (2005) 694-699
55. Porter L., Hrstich L., and Chan B. The conversion of procyanidins and prodelphinidins to cyaniding and delphinidin. Phytochemistry 25 (1985) 223-230
56. Prakash D., Upadhyay G., Singh B.N., and Singh H.B. Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max). Food Chemistry 104 2 (2007) 783-790
57. Prior R.L., Wu X., and Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53 10 (2005) 4290-4302
58. Pulido R., Bravo L., and Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agriculture and Food Chemistry 48 (2000) 3396-3402
59. Pulido R., Hernández-García M., and Saura-Calixto F. Contribution of beverages to the intake of lipophilic and hydrophilic antioxidants in the Spanish diet. European Journal of Clinical Nutrition 57 (2003) 1275-1282
60. Re R., Pellegrini N., Preoteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 9/10 (1999) 121-137
61. Reed J., McDowell R.E., Van Soest P.J., and Horvarth P.J. Condensed tannins: A factor limiting the use of cassava forage. Journal of the Science of Food and Agriculture 33 (1982) 213-220
62. Rodríguez-Bernaldo de Quirós A., and Costa H.S. Analysis of carotenoids in vegetables and plasma samples: A review. Journal of Food Composition and Analysis 19 2-3 (2006) 97-111
63. Sánchez-González I., Jiménez-Escrig A., and Saura-Calixto F. In vitro antioxidant activity of coffees brewed using different procedures (italian, espresso and filter). Food Chemistry 90 1-2 (2005) 133-139
64. Sánchez-Moreno C., Larrauri J.A., and Saura-Calixto F. A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture 76 (1998) 270-276
65. Sánchez-Moreno C., Larrauri J.A., and Saura-Calixto F. Free radical scavenging capacity of selected red, rose and white wines. Journal of the Science of Food and Agriculture 79 10 (1999) 1301-1304
66. Sánchez-Moreno C. Review: Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8 3 (2002) 121-139
67. Saura-Calixto F., and Goñi I. Antioxidant capacity of the Spanish Mediterranean diet. Food Chemistry 94 3 (2006) 442-447
68. Saura-Calixto F., Serrano J., and Goñi I. Intake and bioaccessibility of total polyphenols in a whole diet. Food Chemistry 101 2 (2007) 492-501
69. Schwarz, Bertelsen G., Nissen L.R., Gardner P.T., Heinonen M.I., Hopia A., et al. European Food Research and Technology 21 (2000) 319-328
70. Serpen A., Capuano E., Fogliano V., and Gökmen V. A new procedure to measure the antioxidant activity of insoluble food components. Journal of Agricultural and Food Chemistry 55 19 (2007) 7676-7681
71. Serrano, J. (2005). Disponibilidad intestinal de compuestos bioactivos de la dieta (Polifenoles y carotenoides). PhD thesis. Department of Nutrition, Faculty of Pharmacy, Universidad Complutense de Madrid, Spain.
72. Srivastava A., Akoh C.C., Yi W., Fischer J., and Krewer G. Effect of storage conditions on the biological activity of phenolic compounds of blueberry extract packed in glass bottles. Journal of Agricultural and Food Chemistry 55 (2007) 2705-2713
73. Tabernero M., Serrano J., and Saura-Calixto F. The antioxidant capacity of cocoa products: Contribution to the Spanish diet. International Journal of Food Science and Technology 41 Suppl. 1 (2006) 28-32
74. Trichopoulou A., Costacou T., Bamia C., and Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. New England Journal of Medicine 348 (2003) 2599-2608
75. Tuberoso C.I.G., Kowalczyk A., Sarritzu E., and Cabras P. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry 103 4 (2007) 1494-1501
76. Ueda T., and Igarashi O. Determination of vitamin E in biological specimens and foods by HPLC-pre-treatment of samples and extraction of tocopherols. Journal of Micronutrient Analysis 7 2 (1990) 79-96
77. Vergara-Valencia N., Granados-Pérez A., Agama-Acevedo E., Touvar J., Ruales J., and Bello-Pérez A. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. Food Science and Technology 40 4 (2007) 722-729
78. Villaño D., Fernández-Pachón M.S., Troncoso A.M., and García-Parrilla M.C. Comparison of antioxidant activity of wine phenolic compounds and metabolites in vitro. Analytica Chimica Acta 538 (2005) 391-398
79. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., and Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52 (2004) 4026-4037
80. Xu J., Yang F., Chen L., Hu Y., and Hu Q. Effect of selenium on increasing the antioxidant activity of tea leaves harvested during the early spring tea producing season. Journal of Agricultural and Food Chemistry 51 4 (2003) 1081-1084
81. Yu L., Perret J., Davy B., Wilson J., and Melby C.L. Antioxidant properties of cereal products. Journal of Food Science 67 7 (2002) 2600-2603
82. Zhou K., and Yu L. Effect of extraction solvent on wheat bran antioxidant activity estimation. Food Science and Technology 37 7 (2004) 717-721