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What is TEAC vs ORAC: Antioxidant Capacity in Foods about?

This document compares two methods (ORAC and TEAC/ABTS) for measuring the total antioxidant capacity of foods and beverages. The ORAC method uses biologically relevant free radicals and provides integrated data on the degree and duration of antioxidant reactions, while the TEAC/ABTS method is less expensive and easier to use. When applied to orange juice, milk, and an orange juice-milk beverage, the TEAC method did not detect increasing antioxidant capacity from higher milk concentrations, whereas the ORAC

Author

manuel alejandro giraldo

Language

EN