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

Atala E.; Vásquez, L.; Speisky H.; Lissi E.; Lopez-Alarcon, C

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. © 2008 Elsevier Ltd. All rights reserved.

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Título según WOS: Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology
Título según SCOPUS: Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology
Título de la Revista: FOOD CHEMISTRY
Volumen: 113
Número: 1
Editorial: Elsevier
Fecha de publicación: 2009
Página de inicio: 331
Página final: 335
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S0308814608009102
DOI:

10.1016/j.foodchem.2008.07.063

Notas: ISI, SCOPUS