The additive properties of Oxygen Radical Absorbance Capacity (ORAC) assay: The case of essential oils
Bentayeb, Karim ; Vera, Paula (Universidad de Zaragoza) ; Rubio, Carlos (Universidad de Zaragoza) ; Nerín, Cristina (Universidad de Zaragoza)
Resumen: The ORAC assay is applied to measure the antioxidant capacity of foods or dietary supplements. Sometimes, the manufacturers claim antioxidant capacities that may not correspond to the constituents of the product. These statements are sheltered by the general understanding that antioxidants might exhibit synergistic properties, but this is not necessarily true when dealing with ORAC assay values.
This contribution applies the ORAC assay to measure the antioxidant capacity of ten essential oils typically added to foodstuffs: citronella, dill, basil, red thyme, thyme, rosemary, oregano, clove and cinnamon. The major components of these essential oils were twenty-one chemicals in total. After a preliminary discrimination, the antioxidant capacity of eugenol, carvacrol, thymol, a-pinene, limonene and linalool was determined. The results showed that 72–115% of the antioxidant capacity of the essential oils corresponded to the addition of the antioxidant capacity of their constituents. Thus, the ORAC assay showed additive properties.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2013.10.037
Año: 2014
Publicado en: Food Chemistry 148 (2014), 204-208
ISSN: 0308-8146
Factor impacto JCR: 3.391 (2014)
Categ. JCR: CHEMISTRY, APPLIED rank: 8 / 72 = 0.111 (2014) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 122 = 0.066 (2014) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 19 / 77 = 0.247 (2014) - Q1 - T1
Financiación: info:eu-repo/grantAgreement/ES/DGA/PM18-2007
Financiación: info:eu-repo/grantAgreement/ES/DGA/T10
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Proy. investigación HVA (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
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This contribution applies the ORAC assay to measure the antioxidant capacity of ten essential oils typically added to foodstuffs: citronella, dill, basil, red thyme, thyme, rosemary, oregano, clove and cinnamon. The major components of these essential oils were twenty-one chemicals in total. After a preliminary discrimination, the antioxidant capacity of eugenol, carvacrol, thymol, a-pinene, limonene and linalool was determined. The results showed that 72–115% of the antioxidant capacity of the essential oils corresponded to the addition of the antioxidant capacity of their constituents. Thus, the ORAC assay showed additive properties.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2013.10.037
Año: 2014
Publicado en: Food Chemistry 148 (2014), 204-208
ISSN: 0308-8146
Factor impacto JCR: 3.391 (2014)
Categ. JCR: CHEMISTRY, APPLIED rank: 8 / 72 = 0.111 (2014) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 122 = 0.066 (2014) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 19 / 77 = 0.247 (2014) - Q1 - T1
Financiación: info:eu-repo/grantAgreement/ES/DGA/PM18-2007
Financiación: info:eu-repo/grantAgreement/ES/DGA/T10
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Proy. investigación HVA (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2025-11-13-14:57:29)
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