Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology
| Author | dc.contributor.author | Atala, E. | |
| Author | dc.contributor.author | Vásquez, L. | |
| Author | dc.contributor.author | Speisky Cosoy, Hernán | |
| Author | dc.contributor.author | Lissi Gervaso, Eduardo A. | |
| Author | dc.contributor.author | López Alarcón, Camilo | |
| Admission date | dc.date.accessioned | 2018-12-20T15:10:04Z | |
| Available date | dc.date.available | 2018-12-20T15:10:04Z | |
| Publication date | dc.date.issued | 2009 | |
| Cita de ítem | dc.identifier.citation | Food Chemistry, Volumen 113, Issue 1, 2018, Pages 331-335 | |
| Identifier | dc.identifier.issn | 03088146 | |
| Identifier | dc.identifier.other | 10.1016/j.foodchem.2008.07.063 | |
| Identifier | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/158125 | |
| Abstract | dc.description.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. © 2008 Elsevier Ltd. All rights reserved. | |
| Lenguage | dc.language.iso | en | |
| Type of license | dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Chile | |
| Link to License | dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
| Source | dc.source | Food Chemistry | |
| Keywords | dc.subject | Antioxidant capacity | |
| Keywords | dc.subject | Ascorbic acid | |
| Keywords | dc.subject | Fruit extracts | |
| Keywords | dc.subject | ORAC | |
| Keywords | dc.subject | Pyrogallol red | |
| Título | dc.title | Ascorbic acid contribution to ORAC values in berry extracts: An evaluation by the ORAC-pyrogallol red methodology | |
| Document type | dc.type | Artículo de revista | |
| Cataloguer | uchile.catalogador | SCOPUS | |
| Indexation | uchile.index | Artículo de publicación SCOPUS | |
| uchile.cosecha | uchile.cosecha | SI |
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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile