The Total Antioxidant Capacity of Foods: A Reappraisal. Application to Commercial Orange Juices
Journal Title: Journal of Antioxidant Activity - Year 2015, Vol 1, Issue 2
Abstract
Since a few years, more and more attention has been specifically given to dietary antioxidants as agents promoting health and preventing the incidence of diseases. As part of these efforts, analytical methods and assays have been developed to measure the antioxidant content in food substances. In this paper, the antioxidant capacity of 17 orange juices is determined by various assays (DPPH, ORAC, heamolysis, xanthine/xanthine oxidase) as the content in ascorbic acid and total phenolics. The results evidence all the complexity to evaluate the in vitro antioxidant capacity of foods. In very general terms, in spite of the wide utilization in these tests (FRAP, TAC, ORAC TRAP and others), their significance remains obscure. The discrepancy of the results and the absence of good correlation between the assays clearly highlight all the importance of understanding the strengths and weakness of assays evaluating antioxidant potential of a food at the risk of giving erroneous information to the consumer. It is clear that the use of "total antioxidant capacity" assays for the in vitro assessment of antioxidant quality of food does not be employed by food industrials as a marketing argument or for the assessment of the "wholesomeness" of a food.
Authors and Affiliations
Joël Pincemail, Jessica Tabart, Jean-Olivier Defraigne, Jacques Dommes, Claire Kevers
Keywords
Related Articles
- EP ID EP426364
- DOI 10.14302/issn.2471-2140.jaa-15-715
- Views 151
- Downloads 0
Anti-Oxidant Phytochemicals as Potential Treatments for Age-Related Macular Degeneration
Age-related macular degeneration (AMD) is responsible for a substantial proportion of severe visual impairment and blindness in people over 50 years of age. Current treatments for AMD are not effective in all patients an...
New Antioxidant Flavonoids from the Aerial Parts of Secamone Afzelii
A bioassay-guided fractionation of petroleum ether, EtOAc and n-BuOH soluble parts of the 80% hydromethanol extract was performed to investigate the antioxidant activity of Secamoneafzeliiaerial parts using DPPH free rad...
Induction of Antioxidant Capacity and Hydroxymethylfurfural Content Variations by Modifications of Cooked Fruit Processing.
Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as...
The Total Antioxidant Capacity of Foods: A Reappraisal. Application to Commercial Orange Juices
Since a few years, more and more attention has been specifically given to dietary antioxidants as agents promoting health and preventing the incidence of diseases. As part of these efforts, analytical methods and assays...
The Potentials of Antioxidant Micronutrients in the Management of Metabolic Syndrome
There is increasing evidence of the prevalence manifestations of metabolic syndrome worldwide. Metabolic syndrome is a cluster of abnormalities characterized by hypertension, central obesity, insulin resistance, endothel...