Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay

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dc.catalogadoraba
dc.contributor.authorDorta Pérez, Eva
dc.contributor.authorFuentes Lemus, Eduardo Felipe
dc.contributor.authorSpeisky, Hernan
dc.contributor.authorLissi Gervaso, Eduardo A.
dc.contributor.authorLópez Alarcón, Camilo Ignacio
dc.contributor.editorApak, Resat
dc.contributor.editorCapanoglu, Esra
dc.contributor.editorShahidi, Fereidoon
dc.date.accessioned2025-01-03T13:41:05Z
dc.date.available2025-01-03T13:41:05Z
dc.date.issued2018
dc.description.abstractThis chapter describes, from a critical point of view, the main in vitro methodologies employed to assess the antioxidant capacity (AC) of food samples. Considering the wide use of the oxygen radical absorbance capacity (ORAC) assay, it presents a chemical examination of this methodology. The methods for AC evaluation are based on different strategies; these include the use of colored and stable free radicals, evaluation of the capacity of antioxidants to reduce cupric or ferric ions, estimation of the ability of phenolic compounds (PC) to protect a target molecule exposed to a free radical source, and evaluation of the capacity of PC to form nanoparticles. When the antioxidant activity of a particular sample is evaluated, it is recommended to know the meanings and limitations of the assays being employed. In the case of the ORAC assay, the nature of the free radicals generated during the thermolysis of AAPH should also be considered.
dc.format.extent17 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1002/9781119135388.ch3
dc.identifier.eisbn978-1-119-13535-7
dc.identifier.scopusid2-s2.0-85050761763
dc.identifier.urihttps://doi.org/10.1002/9781119135388.ch3
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/89476
dc.identifier.wosidWOS:000431990300003
dc.information.autorucEscuela de Química; Dorta Pérez, Eva; 0000-0002-2292-0356; 237939
dc.information.autorucEscuela de Química; Fuentes Lemus, Eduardo Felipe; 0000-0002-1465-8466; 186720
dc.information.autorucEscuela de Química; López Alarcón, Camilo Ignacio; 0000-0002-0174-8972; 1004308
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final55
dc.pagina.inicio39
dc.publisherWILEY-BLACKWELL
dc.relation.ispartofMeasurement of Antioxidant Activity and Capacity: Recent Trends and Applications, USA : Wiley, 2018, 337 páginas
dc.revistaMEASUREMENT OF ANTIOXIDANT ACTIVITY & CAPACITY: RECENT TRENDS AND APPLICATIONS
dc.rightsacceso restringido
dc.subjectHUMAN-BLOOD-PLASMA
dc.subjectPYROGALLOL RED
dc.subjectIN-VITRO
dc.subjectPOTENTIAL TRAP
dc.subjectLIPID-PEROXIDATION
dc.subjectPHENOLIC-COMPOUNDS
dc.subjectOXIDATIVE STRESS
dc.subjectORAC VALUES
dc.subjectVITAMIN-E
dc.subjectPOLYPHENOLS
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleEvaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay
dc.typecapítulo de libro
sipa.codpersvinculados237939
sipa.codpersvinculados186720
sipa.codpersvinculados1004308
sipa.trazabilidadWOS;05-06-2021
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