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

Autor:	L. Vásquez, Camilo López-Alarcón, Hernán Speisky, E. Lissi, Elias Atala
Rok vydání:	2009
Předmět:	Oxygen radical absorbance capacity Chemistry Pyrogallol red Induction time General Medicine Berry Ascorbic acid Analytical Chemistry Blowing a raspberry Absorbance chemistry.chemical_compound Pyrogallol Biochemistry Food science Food Science
Zdroj:	FOOD CHEMISTRY Artículos CONICYT CONICYT Chile instacron:CONICYT
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2008.07.063
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51261ff8e1485d8b0da8bd0917f5bfbd https://doi.org/10.1016/j.foodchem.2008.07.063 Zobrazit plný text záznamu Full Text from ScienceDirect