The ORAC method and its application in the determination of the antioxidant capacity of fermented beverages
Presence of reactive oxygen species generates damage and oxidative stress, since production and elimination of these species in the organism presents pathological and aging situations, these species can be controlled by regulatory agents such as low molecular weight antioxidant substances, which leads to generate a protocol of an antioxidant evaluation methodology that is easily reproducible under the conditions of the instrumental analysis laboratory of the CES University. ORAC is a widely used method to analyze the antioxidant capacity of substances, but it is an overly sensitive method, and it has factors that can present alterations if there are not well-stipulated standards generating fluctuations in the reading or providing data that are not valid. Therefore, the method was standardized under the parameters stipulated by the Good Manufacturing Practices (PAF), obtaining satisfactory results in terms of specificity for the analysis of water-soluble antioxidant compounds, robustness of ±10% for the antioxidant analysis of L-Ascorbic Acid, precision and accuracy, more tests will be carried out to obtain optimal linearity results in terms of linearity and proportionality tests.
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Facultad de Ciencias Agrarias y Forestales de la Universidad Nacional de La Plata
2022
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| Online Access: | https://revistas.unlp.edu.ar/revagro/article/view/14147 |
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