Time-dependence of Ferric Reducing Antioxidant Power (FRAP) index in Chilean apples and berries

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dc.contributor.authorHenriquez, Carolina
dc.contributor.authorLopez Alarcon, Camilo
dc.contributor.authorGomez, Maritza
dc.contributor.authorLutz, Mariane
dc.contributor.authorSpeisky, Hernan
dc.date.accessioned2024-01-10T13:43:57Z
dc.date.available2024-01-10T13:43:57Z
dc.date.issued2011
dc.description.abstractWe hypothesize that the Ferric Reducing Antioxidant Power (FRAP) assay that follows the reaction of Fe3+-TPTZ at 593 nm underestimates the antioxidant capacity of fruits, since the standardized time of the reaction (4 min) is not enough to titrate all the reducing compounds available. We measured FRAP, total phenolics and anthocyanins content in a variety of Chilean berry fruits (blueberries, blackberries, raspberries and strawberries) and apples (cv. Fuji, Granny Smith, Pink Lady, Red Delicious and Royal Gala). Taking into account the dependence of FRAP on the time course of the reaction, we propose to measure FRAP indexes after 1 min (FRAP-1), 30 min (FRAP-30) and 120 min (FRAP-120) of incubation. Most fruit extracts showed significant correlations between the antioxidant capacity and the incubation time, although in some cases the FRAP indexes did not correlate with the total phenolics and/or anthocyanins content. In fact, in apples and berries the correlation between anthocyanins content and FRAP indexes decreased with the incubation time. It is concluded that the fruit extracts analyzed require an incubation period higher than the established in the original experimental protocol to reach the equilibrium, due to the presence of a complex mixture of antioxidant compounds. In addition, a kinetic profile should be realized in each sample studied to establish the most suitable incubation period to titrate all the reactive antioxidant species.
dc.description.funderCONICYT (Comision Nacional de Investigacion Cientifica y Tecnologica, Chile)
dc.format.extent10 páginas
dc.fuente.origenWOS
dc.identifier.eissn2309-5806
dc.identifier.issn0004-0622
dc.identifier.pubmedidMEDLINE:22696902
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78803
dc.identifier.wosidWOS:000304785100013
dc.information.autorucQuímica;López C;S/I;1004308
dc.information.autorucQuímica;Speisky H;S/I;98989
dc.issue.numero3
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final332
dc.pagina.inicio323
dc.publisherARCHIVOS LATINOAMERICANOS NUTRICION
dc.revistaARCHIVOS LATINOAMERICANOS DE NUTRICION
dc.rightsregistro bibliográfico
dc.subjectFRAP
dc.subjectberries
dc.subjectapples
dc.subjectantioxidant capacity
dc.subjectincubation time
dc.subjectDIETARY POLYPHENOLS
dc.subjectIN-VITRO
dc.subjectCAPACITY
dc.subjectFRUITS
dc.subjectPHENOLICS
dc.subjectFOODS
dc.subjectVEGETABLES
dc.subjectPROFILES
dc.subjectPEEL
dc.subjectANTHOCYANINS
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleTime-dependence of Ferric Reducing Antioxidant Power (FRAP) index in Chilean apples and berries
dc.typeartículo
dc.volumen61
sipa.codpersvinculados1004308
sipa.codpersvinculados98989
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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