A comparison of methods employed to evaluate antioxidant capabilities

Pérez, Druso; Leighton, Federico; Aspée, Alexis; Aliaga, Carolina; Lissi, E. A.

doi:10.4067/s0716-97602000000200006

Cited by 53 publications

(41 citation statements)

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“…These values are within the range obtained from other flavonoids [9]. On the other hand, it is possible to affirm that these results are markedly depends upon the stable free radical employed, because the kinetics of the process are usually complex [14].…”

Section: Antioxidant Activitysupporting

confidence: 83%

Antioxidant Activity of a New Aromatic Geranyl Derivative of the Resinous Exudates from Heliotropium glutinosum Phil.

et al. 2007

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Heliotropium glutinosum Phil.(Heliotropiceae) is a resinous bush that grows at a height of 2000 m in Chañaral, Chile. From the resinous exudates of Heliotropium glutinosum Phil. a new aromatic geranyl derivative: 4-methoxy-3-[(2)-7'-methyl-3'-hydroxymethyl-2',6'-octadienyl] phenol (1) and three flavonoids: 5,3'-dihydroxy-7,4'-dimethoxyflavanone (2), 5,4'-dihydroxy-7-methoxyflavanone (3) and 4'-acetyl-5-hydroxy -7-methoxyflavanone (4) were isolated and their structures were determined. Their antioxidant activity were evaluated using the bleaching of ABTS and DPPH derived cation radical methods and expressed in terms of FRE (fast reacting equivalents) and TRE (total reacting equivalents), where FRE is a good measure of the quick protection of a given compound against oxidants and TRE measures the degree of long-term protection of the antioxidant, or how effective it is against a strong oxidative stress.

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Section: Antioxidant Activitysupporting

confidence: 83%

Antioxidant Activity of a New Aromatic Geranyl Derivative of the Resinous Exudates from Heliotropium glutinosum Phil.

et al. 2007

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“…28,7 In fact, the TAR/ TRAP ratio (proposed as a measured of the antioxidant quality) of red and white wines were 0.5 and 0.6, respectively. 7 The similarity in TAR/TRAP and ORAC-PGR/ORAC-FL values support the proposal that both ratios evaluate the mean reactivity of the antioxidants present in the samples.…”

Section: Use Of the Orac-pgr/orac-fl Ratio To Assess Antioxidant Qualmentioning

confidence: 99%

“…[4][5][6] These evidences have lead to evaluate the in vitro antioxidant capacity of wines using methodologies that involve different concepts and experimental conditions. [7][8][9][10] Among the employed assays, ORAC (Oxygen Radical Absorbance Capacity) is one of the most used methods. This assay evaluates the capacity of antioxidants (or their complex mixtures) to inhibit the bleaching of a target molecule (probe) induced by peroxyl radicals.…”

Section: Introductionmentioning

confidence: 99%

Use of the Orac-Pyrogallol Red/Orac-Fluorescein Ratio to Assess the Quality of Antioxidants in Chilean Wines

López-Alarcón

Ortiz

Benavides

et al. 2011

J. Chil. Chem. Soc.

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We have recently proposed that ORAC (Oxygen Radical Absorbance Capacity) methods employing fluorescein (ORAC-FL) and pyrogallol red (ORAC-PGR) as target molecules could be considered as complementary indexes. In particular, the ratio ORAC-PGR/ORAC-FL would reflect the average quality of the antioxidants present in a particular sample. In the present work, we evaluated the antioxidant capacity and the total phenol content of twelve Chilean wines (red, rose, and white) employing ORAC and Folin-Ciocalteau methods, respectively. Red wines showed higher Folin and ORAC values than rose and white wines. However, the ORAC-PGR/ORAC-FL ratio of all tested wines was close to 0.5. The results show that it is important to consider both, the phenol content of the sample (measured by ORAC-FL or Folin indexes) and their average reactivity (measured by the ORAC-PGR/ORAC-FL ratio). Both factors are considered relevant in the evaluation of the antioxidant capacity of wines.

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“…However, there are considerable methodological and instrumental differences between these different methods (manipulation of reagents, processing of data, automation, possible interferences, etc.). Comparative studies of the methods of antioxidant activity have been published, and all conclude that each methodology gives different responses for the same compounds or samples [11,12,13,14]. For this reason, there is a clear requirement for a simple, rapid, and reliable method.…”

Section: Introductionmentioning

confidence: 98%

Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products

Alonso

Sánchez²,

Barroso³

2003

Eur Food Res Technol

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A new method, rapid and simple to apply, has been developed to measure antioxidant activity. It is based on the electrochemical oxidation of 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and gives reliable results, with the monitoring of only absorbance and time. It has been compared with the total antioxidant status test and gives similar but more repeatable results. The method has been applied to wines, brandies and vinegars. It has been confirmed that the antioxidant activity of these products is highly correlated with their polyphenolic content, and that other majority components in the samples, such as ethanol, SO 2 or acetic acid, do not interfere in the method.

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A comparison of methods employed to evaluate antioxidant capabilities

Cited by 53 publications

References 0 publications

Antioxidant Activity of a New Aromatic Geranyl Derivative of the Resinous Exudates from Heliotropium glutinosum Phil.

Antioxidant Activity of a New Aromatic Geranyl Derivative of the Resinous Exudates from Heliotropium glutinosum Phil.

Use of the Orac-Pyrogallol Red/Orac-Fluorescein Ratio to Assess the Quality of Antioxidants in Chilean Wines

Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products

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