Antioxidant power

However, the most widely used materials are the zinc dialkyl-dithiophosphates that have an anti-wear effect in addition to their antioxidant power and, besides, offer an attractive cost/effectiveness ratio. 

Gliszczyhska-Swigl, A. (2006). Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays. Food Chemistry, Vol.96, No.l, (May 2006), pp. 131-136, ISSN 0308-8146. 

The terminology describing the action of antioxidants is unfortunately not clear. Terms such as antioxidant power , antioxidant effectiveness , antioxidant ability , antioxidant activity , and antioxidant capacity are often used interchangeably and without discrimination. Here we use the term antioxidant activity as meaning a measure of the rate of antioxidant action, and the term antioxidant capacity as meaning a measure of the extent of antioxidant action, i.e. the amount of radicals or intermediates and products produced during oxidation that are quenched by a given antioxidant. Thus antioxidant activity is related to the kinetics of the antioxidant action and antioxidant capacity to the stoichiometry. 

BENZIE i FFand STRAIN J J (1999) Ferric reducing/antioxidant power assay Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration, Meth Enzymol, 299, 15-27. 

Although the antioxidant power in flavonoids has been studied for many years, researchers from the Linus Pauling Institute at the University of Oregon (Lotito and Frei, 2006, 2004) suggested that their effect in vivo is not significant. Some of the premises that led the researchers to this assumption are the following (a) it is known... 

The antioxidant capacity of a food is derived from the accumulative and synergistic antioxidant power of vitamins, polyphenols, carotenoids, and other minor constituents (Liu and others 2008). 

Ferric Reducing Antioxidant Power (FRAP) Assay... 

Alonso AM, Dominguez C, Guillen DA and Barroso, CG. 2002. Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. J Agric Food Chem 50( 11 ) 3112-3115. 

Benzie IFF and Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power the FRAP assay. Anal Biochem 239(1 ) 70—76. 

Nilsson J, Pillai D, Onning G, Persson C, Nilsson A and Akesson B. 2005. Comparison of the 2,2 -azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables. Mol Nutr Food Res 49(3) 239-246. 

Ozgen M, Reese RN, Tulio AZ Jr., Scheerens JC and Miller AR. 2006. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2 -diphenyl-l-picrylhydrazyl (DPPJf) methods. J Agric Food Chem 54(4) 1151-1157. 

Pulido R, Bravo L and Saura-Calixto, F. 2000. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem 48(8) 3396-3402. 

Muller L, Frohlich K, Bohm V. Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (aTEAC), DPPH assay and peroxyl radical scavenging assay. Food Chemistry. 2011 129 139-148... 

Benzie IFF, Strain JJ. The Ferric Reducing Ability of Plasma (FR/AP) as a Measure of "/Antioxidant Power" The FR/AP Assay. Analytical Biochemistry. 1996 239 70-76. 

A Comparison of the Antioxidant Power of Various Teas Brewed under Identical Conditions, Decaffeinated, and the Catechins Isolated... 

Tea Catechin Fraction, mg Antioxidant Power Normalization Ratio... 

Note Antioxidant power was determined as in Table 10.1 but at 0.5 pg/reaction. Normalization was achieved by multiplying the antioxidant power by the quantity of catechins isolated and normalizing with the largest value (green tea, in this case) arbitrarily assigned a value of 1.00. 

In Table 10.2, a comparison is made of the antioxidant power of various teas brewed identically and then fractionated to remove caffeine and pigments and to concentrate the catechins. The purified catechin fractions were all very similar in their antioxidant power, but green tea produced more than twice as much catechins. Comparatively, green tea drinkers receive approximately twice the antioxidants that drinkers of oolong or black tea drinkers receive. 

Note Detection is based on reduction in the purple color measured at 560 nm and produced by the reaction between superoxide and nitroblue tetrazolium. a The starred figures overstate the actual antioxidant power of the agents involved. See Table 10.4. 

For some substances, for example rubber, an antioxidant means an age-resistor and substances like tannic acid, anthraquinone or aniline are used. It is said that antioxidants possess antioxidant power ... 

In ferric reducing/antioxidant power (FRAP) assay reaction of Fe (Ill)-tripiridyltriazine reduction to Fe (Il)-tripiridyltriazine is used. The latter compound is bright blue and its absorption band is 593 nm [49,50],... 

B9. Benzie, I. F., and Szeto, Y. T., Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J. Agric. Food Chem. 47, 633-636 (1999). 

V9. Varga, I. S., Szollosi, R., and Bagyanszki, M., Estimation of total antioxidant power in medicinal plants (adaptation of FRAP method). Curr. Top. Biophys. 24,219—224 (2000). 

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