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

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, relate...

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Bibliographic Details
Published in:Food chemistry 2009-03, Vol.113 (1), p.331-335
Main Authors: Atala, E., Vásquez, L., Speisky, H., Lissi, E., López-Alarcón, C.
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidant capacity
Ascorbic acid
estimation
food analysis
food composition
Fruit extracts
methodology
ORAC
Oxygen Radical Absorbance Capacity
pyrogallol
Pyrogallol red
small fruits
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Summary: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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.07.063