Comparative study of the antioxidant capacity of four stilbenes using ORAC, ABTS+, and FRAP Techniques

Rodríguez-Bonilla, Pilar; Matencio Durán, Adrián; Gandía Herrero, Fernando; López Nicolás, José Manuel; García Carmona, Francisco

Publication:
Comparative study of the antioxidant capacity of four stilbenes using ORAC, ABTS+, and FRAP Techniques

dc.contributor.author	Rodríguez-Bonilla, Pilar
dc.contributor.author	Matencio Durán, Adrián
dc.contributor.author	Gandía Herrero, Fernando
dc.contributor.author	López Nicolás, José Manuel
dc.contributor.author	García Carmona, Francisco
dc.contributor.department	Bioquímica y Biología Molecular "A"	es
dc.date.accessioned	2025-06-19T06:51:16Z
dc.date.available	2025-06-19T06:51:16Z
dc.date.issued	2017-03-17
dc.description	© Springer Science+Business Media New York 2017. This document is the Published version of a Published Work that appeared in final form in Food Analytical Methods. To access the final edited and published work see https://doi.org/10.1007/s12161-017-0871-9	es
dc.description.abstract	Researchers use several different analytical techniques, such as ORAC, ABTS·+, or FRAP, for measuring the antioxidant capacity of bioactive compounds. However, many authors do not take into account that these three techniques have different objectives. This contribution reports on the use of two types of tests to evaluate the antioxidant activity of four stilbene tests based first on the hydrogen atom transfer reaction (ORAC method) and the second on the single electron transfer reaction (ABTS·+ and FRAP assays). For the ORAC assay, the greatest antioxidant activity was shown by resveratrol, followed by oxyresveratrol, pterostilbene, and pinosylvin, while in the ABTS.+ assay, the highest antioxidant capacity was presented by oxyresveratrol, followed by resveratrol, pinosylvin, and finally pterostilbene. In the FRAP assay, the reducing activity shown by all the stilbenes was below that obtained for trolox. The role of phenolic hydroxyl groups was studied. The technique used should be selected taking into account the objectives and the conditions of the medium.	es
dc.format	application/pdf	es
dc.format.extent	7	es
dc.identifier.citation	Food Anal. Methods (2017) 10:2994–3000
dc.identifier.doi	https://doi.org/10.1007/s12161-017-0871-9
dc.identifier.issn	Print: 1936-9751
dc.identifier.issn	Electronic: 1936-976X
dc.identifier.uri	http://hdl.handle.net/10201/156361
dc.language	eng	es
dc.publisher	Springer
dc.relation	This work was funded by the “Ministerio de Ciencia e Innovación” (MCINN, FEDER, Spain) (Project AGL2014–57431) and by “Programa de ayudas a Grupos de Excelencia de la Región de Murcia, de la Fundación Séneca, Agencia de Ciencia y Tecnología de la Región de Murcia” no. 19893/GERM/2015.	es
dc.relation.publisherversion	https://link.springer.com/article/10.1007/s12161-017-0871-9
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Antioxidant capacity	es
dc.subject	Stilbenes	es
dc.subject	ORAC	es
dc.subject	ABTS·+	es
dc.subject	Frap	es
dc.subject	Resveratrol	es
dc.subject.other	CDU::5 - Ciencias puras y naturales::57 - Biología::577 - Bioquímica. Biología molecular. Biofísica	es
dc.title	Comparative study of the antioxidant capacity of four stilbenes using ORAC, ABTS+, and FRAP Techniques	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
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