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Issue 12 (2) 2013 pp. 175-180

Anna Gramza-Michałowska, Józef Korczak

Department of Food Service and Catering, Poznan University of Life Sciences, Poland

Oxygen radical absorbance capacity of selected food products


Background.Recent epidemiological evidence on the growing role of food antioxidants in oxidative stress related diseases has led to a wide number of antioxidant potential evaluation assays. Main antioxidants in food are e.g. polyphenols of plant origin. Antioxidants consumption would be very promising future trend for human health and important factor in body defense system activity against reactive oxygen species (ROS), therefore in diseases prophylaxis. The aim of the present research was to evaluate the antiradical activity as ORAC value of selected food and drinks.
Material and methods. In the present study, twenty four products were analysed for oxygen radical absorb-ance capacity evaluated according to the ORAC peroxyl radical scavenging method.
Results.Highest ORACFLvalues were evaluated in strawberry, dried plum and cranberry fruits, carrot and red cabbage as vegetables, orange and pomegranate juices and red tea among drinks group. Results showed significant differences between samples in selected product groups. 
Conclusions.Research indicates that selected food products can be important peroxyl radical scavengers, and that is why information on food label, concerning the issue, would be useful for modern consumers.

Keywords: antioxidant, oxygen radical absorbance capacity assay, ORACFL, fruits, vegetables, juices, tea, polyphenols, radicals
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For citation:

MLA Gramza-Michałowska, Anna, and Józef Korczak. "Oxygen radical absorbance capacity of selected food products." Acta Sci.Pol. Technol. Aliment. 12.2 (2013): 175-180.
APA Gramza-Michałowska A., Korczak J. (2013). Oxygen radical absorbance capacity of selected food products. Acta Sci.Pol. Technol. Aliment. 12 (2), 175-180
ISO 690 GRAMZA-MICHAłOWSKA, Anna, KORCZAK, Józef. Oxygen radical absorbance capacity of selected food products. Acta Sci.Pol. Technol. Aliment., 2013, 12.2: 175-180.