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

被引：66

作者：

Atala, E. ^{[2
]}

Vasquez, L. ^{[2
]}

Speisky, H. ^{[3
]}

Lissi, E. ^{[4
]}

Lopez-Alarcon, C. ^{[1
]}

机构：

[1] Pontificia Univ Catolica Chile, Dept Farm, Fac Quim, Santiago 7820436, Chile

[2] Pontificia Univ Catolica Chile, Lab Nutr Mol, Fac Ciencias Biol, Santiago 7820436, Chile

[3] Univ Chile, Inst Nutr & Tecnol Alimentos, Santiago 11, Chile

[4] Univ Santiago Chile, Fac Quim & Biol, Santiago, Chile

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 01期

关键词：

Antioxidant capacity; ORAC; Fruit extracts; Ascorbic acid; Pyrogallol red; ANTIOXIDANT ACTIVITY; VITAMIN-C; CANCER PREVENTION; PEROXYL RADICALS; VEGETABLES; CAPACITY; FRUIT; PHYTOCHEMICALS; CAPABILITIES; FLUORESCEIN;

D O I：

10.1016/j.foodchem.2008.07.063

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

An oxygen radical absorbance capacity (ORAC) method based on pyrogallol red bleaching (ORAC-PGR) was used to evaluate the scavenging activity of berry extracts (blackberry, blueberry, and raspberry). Among berry extracts, only raspberry protected pyrogallol red through a clear induction time, related exclusively to ascorbic acid. The lag time allowed an estimation of the ascorbic acid concentration and its contribution to the total ORAC value, estimating that 66% of the ORAC-PGR value of raspberry is related to ascorbic acid. Also, from the induction time, an ascorbic acid concentration of 36 mg per 100 g of fresh weight was estimated for raspberry samples. The ORAC-PGR procedure could be considered as a fast and specific methodology for an estimation of ascorbic acid concentrations in complex samples. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：331 / 335

页数：5

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