18-4 |
The use of the ORAC method for standardization of antioxidant nutraceutical and functional food products |
G. BANK, Technical/R&D, RFI Ingredients, 300 Corporate Dr., Ste. 14, Blauvelt, NY 10913 and R. Lenoble, Botanicals Int'l. Extracts, Hauser, Inc., 4161 Specialty Pl., Longmont, CO 80504. Antioxidants are multi-faceted and have potential for prevention of most common diseases. The medical community, the media and even government agencies are bombarding consumers with research about the powerful effects of antioxidants. However, when it comes to choosing an antioxidant product, most consumers are overwhelmed with the choices. Especially when you include not only supplement products among their choices, but functional foods and conventional foods as well. Fortunately, a method exists that measures antioxidant capacity, whether it is a food product or a pill. The ORAC (Oxygen Radical Absorbance Capacity) assay is a relatively simple but sensitive method suitable for quantifying the antioxidant capacity of a number of products including whole fruits and vegetables, beverages such as fruit juices and wines, and supplement products. The ORAC assay is used primarily for water-soluble antioxidants. It can also be used to measure the antioxidant capacity of biological samples such as human plasma, blood serum or organ tissue. The ORAC assay has already been extensively used to measure the antioxidant capacity of a number of foods and nutritional products. Due to recent media focus on the positive health benefits of antioxidants, the supplement and functional food market has introduced a plethora of antioxidant-based products. The ORAC assay can provide a much-needed system for manufacturers, suppliers and consumers to compare the antioxidant capacity of various supplement products, functional foods and even fruits and vegetables. In addition, the ORAC assay can be used for quality control purposes of antioxidant-based products.
Session 18, Chemistry and analysis of phytochemicals or plant bioactive materials
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