Determining accurate antioxidant potencies of analytes in crude extracts or semi-pure mixtures originating from nature has met challenges due to variation in estimated ORAC (Oxygen Radical Absorbance Capacity) assay values. Some of these drawbacks have been linked to the texture, form and content of the product. The crude extracts often contain multiple ingredients and have exhibited complex reaction kinetics elicited by sample constituent interference or matrix effects. Thus, a novel standardization method was developed in this study for evaluating antioxidant potencies in natural culinary and beverage products.

Novel ORAC-based measurement of the antioxidant potency of analytes in a biological matrix

245th National Meeting (2013)

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