Multi-radical (ORACMR5) antioxidant capacity of selected berries and effects of food processing

Abstract

Abstract. BACKGROUND:Fruits and berries are known to contain relatively high amounts of antioxidant/bioactive compounds. Several methods have been used for measurement of antioxidant capacity (AC), but not all methods have direct relevance to in vivo antioxidant status. OBJECTIVE: Determine AC in berry/fruit samples, processed berry products, and purified compounds by utilizing 5 different biologically relevant free radical/oxidant sources. METHODS: Samples were assayed for AC capacity using 5 different free radical/oxidant sources: peroxyl radical (ORAC), hydroxyl radical (HORAC), peroxynitrite (NORAC), superoxide anion (SORAC) and singlet oxygen (SOAC)]. Total AC (sum of AC with 5 individual radicals) was expressed as Oxygen Radical Absorption Capacity using Multiple Radicals (ORAC MR5 ). RESULTS: SOAC contributed more than 60% of ORAC MR5 in blackberries, sweet and tart cherries; and no detectable levels of SOAC were found in strawberries, black currants and raspberries. Whole fruit purees of mango, wild blueberry and cherry contained 95, 85 and 67% respectively of total ORAC MR5 from SOAC. However, freeze dried wild blueberry powder from same production season had only 28% as SOAC and 42 and 22% as ORAC and HORAC. Blueberry/Pomegranate and Mango/Pineapple smoothies had 67% and 77% of ORAC MR5 as SOAC. CONCLUSIONS: The antioxidant quenching potential using 5 different radical/oxidant sources of different berries and fruits varied widely and understanding this variation may be helpful in understanding health benefits of different berries and foods.

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

“…The TAC (Prior, Sintara, & Chang, ) of the ethanol extract was measured using a T‐AOC assay kit (Nanjing Jiancheng Bioengineering Institute, China) according to the instructions of the kit (Wei, Wu, Chen, & Gu, ). The results were expressed in µmol of vitamin C equivalents per gram of the thawed peach samples (µM VCE/g).…”

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

“…No significant ( P > 0.05) correlation was observed among the ORAC values and the total content of ANCs, PPs and HAcs. Moreover, it has been reported that compounds from the flavan‐3‐ol and flavonol families presented higher ORAC activity than those from other phenolic families, such as anthocyanins and phenolic acids . Contrarily, these authors concluded that vitamin C did not present ORAC activity .…”

“…Moreover, it has been reported that compounds from the flavan-3-ol and flavonol families presented higher ORAC activity than those from other phenolic families, such as anthocyanins and phenolic acids. 50,51 Contrarily, these authors concluded that vitamin C did not present ORAC activity. 50 In summary, it can be concluded that the ORAC activity of the assayed smoothies was mainly linked to the flavan-3-ols and flavonols.…”

“…50,51 Contrarily, these authors concluded that vitamin C did not present ORAC activity. 50 In summary, it can be concluded that the ORAC activity of the assayed smoothies was mainly linked to the flavan-3-ols and flavonols.…”

Evaluation of the potential of chicoric acid as a natural food antioxidant

“…It is well known that lipids may be oxidised in vitro or in vivo by multiple oxidants, the products of which are key factors in conditions including atherosclerosis, neurological disorders, cancer and aging (3)(4)(5). Although oxidation may trigger a chain of chemical reactions and damage cells, certain antioxidants are able to terminate these chain reactions, exerting beneficial effects with regard to health maintenance and disease prevention (6)(7)(8). Oxidation due to exposure to oxygen and sunlight makes unsaturated fats turn rancid and become discoloured, and therefore, antioxidants are widely used as food additives to protect against degradation (9).…”