Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.

By N. Pellegrini, M. Serafini, B. Colombi, D. Del Rio, S. Salvatore, M. Bianchi, F. Brighenti. Journal of NutriLife, 2003

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Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey (2011, methodology): “To determine total antioxidant capacity (TAC), FRAP, the feric reducing antioxidant power method, was conducted according o Pellegrini et al. (2003). To conduct the assay, a 9mL aliquot of RAP reagent (amixture of 25mL acetate buffer, 2.”
The strawberry: composition, nutritional quality, and impact on human health. (2012, neutral): “Several researchers have published lists of total antioxidant capacity (TAC) values of numerous foods, using their own food sources and methodologies [5,6,41,42].”
Assessment of antioxidant capacity in vitro and in vivo. (2010, positive): “However, this assay may not be used when the test compounds have absorption overlapping that of galvinoxyl or DPPH.”
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, background): “Most assays for assessing total antioxidant capacity generally result in similar ranking of foods [20-23].”
Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. (2007, background): “Fruit Major phenolic components [108] Total phenols [108, 110] (mg GAE/ 100 g Fw) TEAC [108, 109, 116] (μmol TE/ 100 g Fw) ORAC [108, 112] (μmol TE/ 100 g Fw) FRAP [108, 109] (μmol Fe/ 100 g Fw) DPPH [111] (μmol TE/ 100 g Fw)”