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Beverages 2018, 4(3), 58; https://doi.org/10.3390/beverages4030058

Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate

1
School of Biomedical Sciences, Faculty of Life and Health Sciences, University of Ulster, Cromore Road, Coleraine BT52 1SA, UK
2
Department of Chemistry and Biochemistry, University of Agriculture, Agriculture University Road, Faisalabad 38000, Pakistan
3
Department of Clinical Sciences and Nutrition, Faculty of Medicine, Dentistry and Life Sciences, University of Chester, Parkgate Road, Chester CH1 4BJ, UK
*
Author to whom correspondence should be addressed.
Received: 14 May 2018 / Revised: 2 August 2018 / Accepted: 3 August 2018 / Published: 7 August 2018
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Abstract

Pomegranate juice (PJ) has total antioxidant capacity which is reportedly higher compared to other common beverages. This short study aimed to assess the total antioxidant capacity of commercial PJ and pomegranate fruit using a newly described method for iron (III) reducing antioxidant capacity (iRAC) and to compare with the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) and Folin–Ciocalteu assays. Commercial PJ, freeze-dried pomegranate, and oven-dried pomegranate were analyzed. The calibration results for iRAC were comparable to ABTS and Folin–Ciocalteu methods in terms of linearity (R2 > 0.99), sensitivity and precision. The total antioxidant capacity for PJ expressed as trolox equivalent antioxidant capacity (TEAC) was 33.4 ± 0.5 mM with the iRAC method and 36.3 ± 2.1 mM using the ABTS method. For dried pomegranates, total antioxidant capacity on a dry weight basis (DB) was 89–110 mmol/100 g DB or 76.0 ± 4.3 mmol/100 g DB using iRAC and ABTS methods, respectively. Freeze-dried pomegranate had 15% higher total antioxidant capacity compared with oven-dried pomegranate. In conclusion, pomegranate has high total antioxidant capacity as evaluated by the iRAC and ABTS methods, though variations occur due to the type of cultivar, geographic origin, processing and other factors. The study is relevant for attempts to refine food composition data for pomegranate and other functional foods. View Full-Text
Keywords: pomegranate; fruit juice; total antioxidant capacity; ABTS; iRAC; total phenols content; Folin–Ciocalteu; food composition; databases pomegranate; fruit juice; total antioxidant capacity; ABTS; iRAC; total phenols content; Folin–Ciocalteu; food composition; databases
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Wan, H.C.; Sultana, B.; Singh Nigam, P.; Owusu-Apenten, R. Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate. Beverages 2018, 4, 58.

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