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Measuring antioxidant capacity using the ORAC and TOSC assays
Andrew R Garrett1, Byron K Murray, Richard A Robison
1Department of Microbiology and Molecular Biology, Brigham Young University, Provo, UT, USA.
Methods in Molecular Biology (Clifton, N.J.)
|January 15, 2010
Summary
Oxidative stress is linked to chronic diseases. Antioxidant phytochemicals in fruits and vegetables may reduce disease risk, and their activity can be measured using ORAC and TOSC assays.
Area of Science:
- Biochemistry
- Nutritional Science
- Analytical Chemistry
Background:
- Epidemiological studies suggest a link between oxidative stress and chronic diseases.
- Diets rich in fruits and vegetables are associated with decreased chronic disease incidence.
- Phytochemicals in fruits and vegetables possess antioxidant activity, potentially explaining their health benefits.
Purpose of the Study:
- To review and detail two common assays for measuring antioxidant activity: ORAC and TOSC.
- To discuss the methodology and correlation of these antioxidant assays.
Main Methods:
- Oxygen Radical Absorbance Capacity (ORAC) assay: Measures antioxidant-induced decrease in fluorescence decay.
- Total Oxyradical Scavenging Capacity (TOSC) assay: Measures inhibition of ABAP hydrolysis by antioxidants via reduced ethylene production.
Main Results:
- Detailed review of ORAC and TOSC assay methodologies.
- Discussion on the correlation between ORAC and TOSC assay results.
Conclusions:
- ORAC and TOSC are valuable assays for quantifying antioxidant capacity.
- Understanding these assays aids in evaluating the health benefits of antioxidant-rich foods and compounds.
