Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology

Food Chemistry

Volumn 113, Issue 1, 2009, Pages 331-335

  Atala, E ^a   Vasquez L ^a   Speisky, H ^b   Lissi, E ^c   Lopez Alarcon C ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Antioxidant capacity; Ascorbic acid; Fruit extracts; ORAC; Pyrogallol red

Indexed keywords

ANTIOXIDANT; ASCORBATE OXIDASE; ASCORBIC ACID; BLACKBERRY EXTRACT; BLUEBERRY EXTRACT; FLUORESCEIN; PLANT EXTRACT; PYROGALLOL; PYROGALLOL RED; RASPBERRY EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CHEMICAL ANALYSIS; CONCENTRATION RESPONSE; OXYGEN RADICAL ABSORBANCE CAPACITY;

RUBUS; RUBUS GLAUCUS; VACCINIUM;

EID: 52949085094     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.063     Document Type: Article

References (33)

1. Alarcón E., Campos A.M., Edwards A.M., Lissi E., and López-Alarcón C. Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies. Food Chemistry 107 3 (2008) 1114-1119
2. Ames B.N., Shigena M.K., and Hegen T.M. Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America 90 17 (1993) 7915-7922
3. Ballentine R. Determination of ascorbic acid in citrus fruit juices. Industrial and Engineering Chemistry Analytical Edition 13 2 (1941) 89
4. Boyer J., and Liu R.H. Apple phytochemicals and their health benefits. Nutrition Journal 3 (2004) 5
5. De Ancos B., González E.M., and Cano M.P. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. Journal of Agricultural and Food Chemistry 48 10 (2000) 4565-4570
6. Gillman M.W., Cupples L.A., Gagnon D., Posner B.M., Ellison R.C., Castelli W.P., and Wolf P.A. Protective effect of fruits and vegetables on development of stroke in men. JAMA: The journal of the American Medical Association 273 14 (1995) 1113-1117
7. Halliwell B., and Gutteridge J.M.C. Free Radicals in Biology and Medicine (2000), University Press. New York, Oxford
8. Heinonen M., Meyer A., and Frankel E. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agricultural and Food Chemistry 46 10 (1998) 4107-4112
9. Jiao H., and Wang S. Correlation of antioxidant capacities to oxygen radical scavenging enzyme activities in blackberry. Journal of Agricultural and Food Chemistry 48 11 (2000) 5672-5676
10. Kähkönen M.P., Hopia A.I., and Heinonen M. Berry phenolics and their antioxidant activity. Journal of Agricultural and Food Chemistry 49 8 (2001) 4076-4082
11. Karayannis M.I., Samios D.N., and Gousetis C.H. A study of the molar absorptivity of ascorbic acid at different wavelengths and pH values. Analytica Chimica Acta 93 1 (1977) 275-279
12. Kevers C., Falkowski M., Tabart J., Defraigne J.O., Dommes J., and Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. Journal of Agricultural and Food Chemistry 55 21 (2007) 8596-8603
13. Kohlmeier L., Simonsen N., and Mohus K. Dietary modifiers of carcinogenesis. Environmental Health Perspectives 103 Suppl. 8 (1995) 177-184
14. Lissi E., Salim-Hanna M., Pascual C., and Del Castillo M.D. Evaluation of total antioxidant potential (TRAP) and total antioxidant reactivity from luminol-enhanced chemiluminescence measurements. Free Radical Biology & Medicine 18 2 (1995) 153-158
15. Liu R.H. Health benefits of fruits and vegetables are from additive and synergistic combination of phytochemicals. American Journal of Clinical Nutrition 78 (2003) 517S-520S
16. Liu R.H. Potential synergy of phytochemicals in cancer prevention: Mechanism of action. The Journal of Nutrition 134 (2004) 3479S-3485S
17. López-Alarcón C., and Lissi E. Interaction of pyrogallol red with peroxyl radicalsA basis for a simple methodology for the evaluation of antioxidant capabilities. Free Radical Research 39 7 (2005) 729-736
18. López-Alarcón C., and Lissi E. A novel and simple ORAC methodology based on the interaction of pyrogallol red with peroxyl radicals. Free Radical Research 40 9 (2006) 979-985
19. Madhujith T., and Shahidi F. Antioxidant activity of blueberry and other vaccinium species. Nutraceutical Beverages: Chemistry, Nutrition and Health effects 871 (2004) 149-160
20. Mahattanatawee K., Manthey J., Luzio G., Talcott S., Goodner K., and Baldwin E.A. Total antioxidant activity and fiber content of select florida-grown tropical fruits. Journal of Agricultural and Food Chemistry 54 19 (2006) 7355-7363
21. Niki E. Vitamin C as an antioxidant. World Review of Nutrition and Dietetics 64 (1991) 1-30
22. Ou B., Hampsch-Woodill M., and Prior R. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49 10 (2001) 4619-4626
23. Pantelidis G., Vasilakakis M., Manganaris G., and Diamantidis Gr. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and cornelian cherries. Food Chemistry 102 3 (2007) 777-783
24. Perez D., Leighton F., Aspée A., Aliaga C., and Lissi E. Comparison of methods employed to evaluate antioxidant capabilities. Biological Research 33 2 (2000) 71-77
25. Prior R.L., and Cao G. In vivo total antioxidant capacity: comparison of different analytical methods. Free Radical Biology & Medicine 27 11-12 (1999) 1173-1181
26. Proteggente A., Pannala A.S., Paganga G., Van Buren L., Wagner E., Wiseman S., et al. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Research 36 2 (2002) 217-233
27. Rissanen T., Voutilainen S., Virtanen J., Venho B., Vanharante M., Mursu J., and Salonen J. Low intake of fruits, berries and vegetables is associated with excess mortality in men: The Kuopio Ischaemic Heart Disease Risk factor (KIHD) study. The Journal of Nutrition 133 1 (2003) 199-204
28. Roginsky V., and Lissi E. Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry 92 2 (2005) 235-254
29. Singleton V., and Rossi J. Colorimetry of total phenolics with phosphomolybdic and phosphotungstic acid reagents. American Journal of Enology and Viticulture 16 3 (1965) 144-158
30. Steinmetz K.A., and Potter J.D. Vegetables, fruit, and cancer prevention: a review. Journal of the American Dietetic Association 96 10 (1996) 1027-1039
31. Vrhovsek U., Rigo A., Tonon D., and Mattivi F. Quantitation of polyphenols in different apple varieties. Journal of Agricultural and Food Chemistry 52 21 (2004) 6532-6538
32. Walker P., Gordon S., Brennan R., and Hancock R. A high-throughput monolithic HPLC method for a rapid vitamin C phenotyping of berry fruit. Phytochemical analysis: PCA 17 5 (2006) 284-290
33. Wu X., Beecher G.R., Holden J.M., Haytowitz D.V., 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 12 (2004) 4026-4037