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Effect of antioxidant potential in the oxygen radical absorption capacity (ORAC) assay

Bisby, RH, Brooke, R and Navaratnam, S 2008, 'Effect of antioxidant potential in the oxygen radical absorption capacity (ORAC) assay' , Food Chemistry, 108 (3) , pp. 1002-1007.

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    The "Oxygen Radical Absorption Capacity” (ORAC) assay (Ou, B., Hampsch-Woodill, M., Prior, R.L. (2001). Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry 49, 4619–4626) is widely employed to determine antioxidant content of foods and uses fluorescein as a probe for oxidation by peroxyl radicals. Kinetic modeling of the ORAC assay suggests that the lag phase for loss of fluorescence results from equilibrium between antioxidant and fluorescein radicals and the value of the equilibrium constant determines the shape of the lag phase. For an efficient antioxidant this constitutes a "repair" reaction for fluoresceinyl radicals and produces a well defined lag phase. The lag phase becomes less marked with increasing oxidation potential of the antioxidant. Pulse radiolysis confirms that fluoresceinyl radicals are rapidly (k 10^9 dm3 mol-1 s-1) reduced by Trolox C, a water soluble vitamin E analogue. ORAC assays of phenols with varying oxidation potentials suggest that it might be employed to obtain an estimate of the redox potential of antioxidants within food materials.

    Item Type: Article
    Uncontrolled Keywords: Antioxidant, fluorescein, oxygen, radical, ORAC, pulse radiolysis, reduction potential
    Themes: Health and Wellbeing
    Schools: Colleges and Schools > College of Science & Technology > School of Environment and Life Sciences > Biomedical Research Centre
    Journal or Publication Title: Food Chemistry
    Publisher: Elsevier
    Refereed: Yes
    ISSN: 0308-8146
    Depositing User: RH Bisby
    Date Deposited: 28 Sep 2011 11:40
    Last Modified: 03 Jun 2014 09:08

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