Title of article
Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology
Author/Authors
Atala، نويسنده , , E. and Vلsquez، نويسنده , , L. and Speisky، نويسنده , , H. and Lissi، نويسنده , , E. and Lَpez-Alarcَn، نويسنده , , C.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2009
Pages
5
From page
331
To page
335
Abstract
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.
Keywords
antioxidant capacity , ascorbic acid , Fruit extracts , Pyrogallol red , ORAC
Journal title
Food Chemistry
Serial Year
2009
Journal title
Food Chemistry
Record number
1957556
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