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2007•DIGITAL.CSIC (Spanish National Research Council (CSIC))Requires access

Hydrophilic and lipophilic antioxidant capacities of commercial dietary antioxidant supplements

Garrido, Ignacio, Begoña Bartolomé, Carmen Gómez‐Cordovés

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Abstract

The ORAC (oxygen radical absorbance capacity) assay was applied to the hydrophilic (H) and lipophilic (L) fractions of 17 commercial dietary antioxidant supplements. The total ORAC (H-ORAC + L-ORAC) values varied from 0.22 to 8.26 μmol of Trolox equivalents per mg of supplement, demonstrating a great variability among them. Hydrophilic antioxidants are the main portion (86.3-99.3% of the total ORAC value) of the supplements, in comparison to the lipophilic fraction (0.7-13.7%). The daily total antioxidant intake provided by the supplements is reported.

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What this paper is about

The ORAC (oxygen radical absorbance capacity) assay was applied to the hydrophilic (H) and lipophilic (L) fractions of 17 commercial dietary antioxidant supplements. The total ORAC (H-ORAC + L-ORAC) values varied from 0.22 to 8.26 μmol of Trolox equivalents per mg of supplement, demonstrating a great variability among them. Hydrophilic antioxidants are the main portion (86.3-99.3% of the total ORAC value) of the supplements, in comparison to the lipophilic fraction (0.7-13.7%). The daily total antioxidant intake provided by the supplements is reported.

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Available abstract

The ORAC (oxygen radical absorbance capacity) assay was applied to the hydrophilic (H) and lipophilic (L) fractions of 17 commercial dietary antioxidant supplements. The total ORAC (H-ORAC + L-ORAC) values varied from 0.22 to 8.26 μmol of Trolox equivalents per mg of supplement, demonstrating a great variability among them. Hydrophilic antioxidants are the main portion (86.3-99.3% of the total ORAC value) of the supplements, in comparison to the lipophilic fraction (0.7-13.7%). The daily total antioxidant intake provided by the supplements is reported.

Key concepts: Oxygen radical absorbance capacity, Trolox, Antioxidant, Chemistry, Food science, Antioxidant capacity, Dietary supplement, Organic chemistry

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