Advertisement

Analytical and Bioanalytical Chemistry

, Volume 394, Issue 3, pp 903–910 | Cite as

Adaptation of the ORAC assay to the common laboratory equipment and subsequent application to antioxidant plastic films

  • K. Bentayeb
  • P. Vera
  • C. Rubio
  • C. NerinEmail author
Original Paper

Abstract

The oxygen radical absorbance capacity (ORAC) method has been adapted to the instrumental laboratory and optimized for the determination of the antioxidant capacity of a novel active packaging. As the ORAC assay requires the monitorization of a reaction at controlled temperature by means of the fluorescence signal decrease over time, specific instrumental is usually necessary. In this work, a common liquid chromatographic device has been adapted to perform the ORAC assay, leaving it accessible to any laboratory. Using this adaptation, five different essential oils have been determined resulting in the following antioxidant order: clove (2.66 g Trolox per gram of essential oil), oregano (2.25), cinnamon (1.93), rosemary (1.66), and ginger (1.47). After incorporating the essential oils to the film, its antioxidant capacity has also been checked and related to the concentration of essential oil as well as the thickness of the active film. The results point out that for the same amount of essential oil incorporated measured as grams per square meter, thicker films have more antioxidant capacity than the thinner and more concentrated ones. Furthermore, the antioxidant capacity found in the films was always higher than expected taking into account the amount of essential oil incorporated. Some likely explanations have been proposed, leading to the improvement of the antioxidant film under development.

Keywords

ORAC Antioxidant film Essential oil Active packaging 

Notes

Acknowledgements

This work was financed by the Project INTERREG IIIA- 326-C, the Patronato Cuenca Villoro with the personal grant to K. Bentayeb, and the Project PM18-2007 from Gobierno de Aragón. The authors acknowledge the Company Artibal for supplying the active films.

References

  1. 1.
    Pezo D, Salafranca J, Nerin C (2006) Anal Bioanal Chem 385:1241–1246CrossRefGoogle Scholar
  2. 2.
    Pezo D, Salafranca J, Nerin C (2008) J Chromatogr 1178:126–133CrossRefGoogle Scholar
  3. 3.
    Prior RL, Wu XL, Schaich K (2005) J Agric Food Chem 53:4290–4302CrossRefGoogle Scholar
  4. 4.
    Ou BX, Hampsch-Woodill M, Prior RL (2001) J Agric Food Chem 49:4619–4626CrossRefGoogle Scholar
  5. 5.
    Glazer AN (1990) Methods Enzymol 186:161–168CrossRefGoogle Scholar
  6. 6.
    Cao GH, Alessio HM, Cutler RG (1993) Free Radic Biol Med 14:303–311CrossRefGoogle Scholar
  7. 7.
    Cao G, Verdon CP, Wu AHB, Wang H, Prior RL (1995) Clin Chem 41:1738–1744PubMedGoogle Scholar
  8. 8.
    Prior RL, Hoang H, Gu LW, Wu XL, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang DJ, Ou BX, Jacob R (2003) J Agric Food Chem 51:3273–3279CrossRefGoogle Scholar
  9. 9.
    Wu XL, Gu LW, Holden J, Haytowitz DB, Gebhardt SE, Beecher G, Prior RL (2004) J Food Compos Anal 17:407–422CrossRefGoogle Scholar
  10. 10.
    Wang H, Cao GH, Prior RL (1996) J Agric Food Chem 44:701–705CrossRefGoogle Scholar
  11. 11.
    Wada L, Ou BX (2002) J Agric Food Chem 50:3495–3500CrossRefGoogle Scholar
  12. 12.
    Caldwell CR (2001) Anal Biochem 293:232–238CrossRefGoogle Scholar
  13. 13.
    Bank G, Schauss A (2004) Nutraceuticals WorldGoogle Scholar
  14. 14.
    Nerin C, Tovar L, Djenane D, Camo J, Salafranca J, Beltran JA, Roncalés P (2006) J Agric Food Chem 54(20):7840–7846CrossRefGoogle Scholar
  15. 15.
    Lopez P, Sanchez C, Batlle R, Nerin C (2007) J Agric Food Chem 55:4348–4356CrossRefGoogle Scholar
  16. 16.
    Bentayeb K, Rubio C, Batlle R, Nerín C (2007) Anal Bioanal Chem 389:1989–1996CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  1. 1.Department of Analytical Chemistry i3A, CPSUniversity of ZaragozaZaragossaSpain

Personalised recommendations