کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188768 963497 2009 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
چکیده انگلیسی

Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and an orange juice-milk beverage. When the TEAC method was used with this beverage, an increase in the concentration of orange juice corresponded to an increase in TAC, but increasing the percentage of milk did not increase the TAC value. When the ORAC method was applied, it was seen that increased concentrations of juice or milk corresponded to greater antioxidant capacity. An evaluation was also made of the influence of certain compounds (ascorbic acid, gallic acid, β-carotene, lutein, zeaxanthin and albumin) with antioxidant capacity that were present in the samples studied.Although the TEAC method is simpler and cheaper than the ORAC method, it gives an underestimate of the antioxidant capacity of foods or beverages of a more complex nature.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 114, Issue 1, 1 May 2009, Pages 310–316
نویسندگان
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