Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology |
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| Authors: | E Atala L Vásquez H Speisky E Lissi C López-Alarcón |
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| Affiliation: | 1. Laboratorio de Nutrición Molecular, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile;2. Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile;3. Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile;4. Departamento de Farmacia, Facultad de Química, Pontificia Universidad Católica de Chile. C.P. 782 0436, Santiago, Chile |
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| 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. |
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| Keywords: | Antioxidant capacity ORAC Fruit extracts Ascorbic acid Pyrogallol red |
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