Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study.

By B. Ou, Dejian Huang, Maureen Hampsch-Woodill, Judith A Flanagan, E. K. Deemer. Journal of Agricultural and Food Chemistry, 2002

1,345 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/3fdfa1f53b361743122a8ac9ab6bd5cbbe1ffb73

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Citations in the corpus

Food Preservation - A Biopreservative Approach (2007, methodology): “Several methods have been recommended for the evaluation of antioxidant properties of plant materials and some methods in current use were compared (Koleva et al. 2002; Ou et al. 2002).”
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties (2010, positive): “ORAC method is considered to mimic antioxidant activity of phenols in biological systems better than other methods since it uses biologically relevant free radicals and integrates both time and degree of activity of antioxidants [153].”
Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. (2007, methodology): “Current literature taking a philosophical look at antioxidant indexes clearly states that there is no ‘total antioxidant’ as a nutritional index available for food labeling because of the lack of standard quantitation methods [98].”
Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources (2017, background): “However, it has been demonstrated that the absorption of several dietary polyphenols in water and methanol slowly increased even after several hours, such as tannic acid, and caffeic acid [157].”
Natural antioxidants and antioxidant capacity of Brassica vegetables : A review (2007, background): “Although, in some cases, cabbage revealed the antioxidant activities comparable to the efficiency of broccoli (Ou et al., 2002; Wu et al., 2004).”
Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay (2008, background): “oxidant capacity level directly from vegetable extracts [4].”
Assessment of Total Phenolic and Flavonoid Content, Antioxidant Properties, and Yield of Aeroponically and Conventionally Grown Leafy Vegetables and Fruit Crops: A Comparative Study (2014, methodology): “These assays have frequently been used by researchers to assess antioxidant capacity of different food products [43–45].”