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Combined use of Multiple Methodologies for the Measurement of Total Antioxidant Capacity in UK Commercially Available Vegetable Juices

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Abstract

Substantial evidence exists to support the hypothesis that high fruit and vegetable consumption, rich in antioxidants, can reduce the incidence of several disease states. The aim of this study was to compare the results obtained by six spectrophotometric biochemical methods including the ferric reducing antioxidant power (FRAP), 2, 2-diphenyl-1-picryhydrazyl (DPPH•), 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+), copper (II) reducing capacity (CUPRAC) and Cerium (IV) reducing antioxidant capacity (CERAC) assays as well as Folin-Ciocalteu method (FC) for the measurement of total antioxidant capacity (TAC) and total polyphenols (TP) in different commercially available vegetable juices. There was a significant positive correlation between the results obtained for FRAP, ABTS•+, CUPRAC, CERAC and FC (0.68 ≤ r ≤ 0.96, P < 0.01). DPPH• was only correlated with CERAC (r = 0.66, P < 0.01). Beetroot juice had the highest TAC and TP regardless of the method of analysis.

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Abbreviations

ABTS:

2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid

CERAC:

Cerium IV reducing antioxidant capacity

CUPRAC:

Copper II reducing antioxidant capacity

DPPH:

2 2-diphenyl-1-picryhydrazyl

FAE:

Ferulic acid equivalents

FC:

Folin-Ciocalteu method

FRAP:

Ferric reducing antioxidant power

HAT:

Hydrogen atom transfer

RONS:

Reactive oxygen and nitrogen species

SET:

Single electron transfer

TAC:

Total antioxidant capacity

TE:

Trolox equivalents

TP:

Total polyphenols

Trolox:

6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid

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Acknowledgments

The authors wish to acknowledge the support of Professor David Fell during this study. The mention of product or brand names in this article are for the purposes of giving specific information only and do not imply any endorsements or recommendations by the Functional Food Centre, Oxford Brookes University. The authors report no conflict of interest, financial or otherwise.

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  1. Functional Food Centre, Oxford Brookes University, Gipsy Lane, Oxford, UK, OX3 0BP

    Peter C. Wootton-Beard & Lisa Ryan

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  1. Peter C. Wootton-Beard
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  2. Lisa Ryan
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Correspondence to Lisa Ryan.

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Wootton-Beard, P.C., Ryan, L. Combined use of Multiple Methodologies for the Measurement of Total Antioxidant Capacity in UK Commercially Available Vegetable Juices. Plant Foods Hum Nutr 67, 142–147 (2012). https://doi.org/10.1007/s11130-012-0287-z

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