Article (Scientific journals)
Ex Vivo Antioxidant Capacities of Fruit and Vegetable Juices. Potential In Vivo Extrapolation
Matute Matute, Alexis Fernando; Tabart, Jessica; CHERAMY-BIEN, Jean-Paul et al.
2021In Antioxidants, 10
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Keywords :
fruit and vegetable juices; ORAC assay; polyphenols; chemiluminescence assay; ex vivo inhibition of superoxide anion
Abstract :
[en] Background: In support of claims that their products have antioxidant properties, the food industry and dietary supplement manufacturers rely solely on the in vitro determination of the ORAC (oxygen radical antioxidant capacity) value, despite its acknowledged lack of any in vivo relevance. It thus appears necessary to use tests exploiting biological materials (blood, white blood cells) capable of producing physiological free radicals, in order to evaluate more adequately the antioxidant capacities of foods such as fruit and vegetable juices. Materials: Two approaches to as sessing the antioxidant capacities of 21 commercial fruit and vegetable juices were compared: the ORAC assay and the “PMA–whole blood assay,” which uses whole blood stimulated by phorbol myristate acetate to produce the superoxide anion. We described in another paper the total poly phenol contents (TPCs) and individual phenolic compound contents of all the juices investigated here (Matute et al. Antioxidants 2020, 9, 1–18). Results: Ranking of the juices from highest to lowest antioxidant capacity differed considerably according to the test used, so there was no correlation (r = 0.33, p = 0.13) between the two assays when considering all juices. Although the results of the ORAC assay correlated positively with TPC (r = 0.50, p = 0.02), a much stronger correlation (r = 0.70, p = 0.004) emerged between TPC and % superoxide anion inhibition. In the PMA–whole blood as say, peonidin-3-O-glucoside, epigallocatechin gallate, catechin, and quercetin present in juices were found to inhibit superoxide anion production at concentrations below 1 µM, with a strong positive correlation. Conclusions: Associated with the determination of total and individual phenolic com pounds contained in fruit and vegetable juices, the PMA–whole blood assay appears better than the ORAC assay for evaluating juice antioxidant capacity
Disciplines :
Biotechnology
Author, co-author :
Matute Matute, Alexis Fernando ;  Université de Liège - ULiège > InBioS
Tabart, Jessica ;  Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
CHERAMY-BIEN, Jean-Paul  ;  Centre Hospitalier Universitaire de Liège - CHU > Département de chirurgie > Service de chirurgie cardio-vasculaire et thoracique
Kevers, Claire ;  Université de Liège - ULiège > Département des sciences de la vie > Département des sciences de la vie
Dommes, Jacques ;  Université de Liège - ULiège > Département des sciences de la vie > Biologie moléculaire et biotechnologie végétales
Defraigne, Jean-Olivier ;  Université de Liège - ULiège > Département des sciences cliniques > Chirurgie cardio-vasculaire et thoracique
PINCEMAIL, Joël ;  Centre Hospitalier Universitaire de Liège - CHU > Unilab > Laboratoire techniques séparatives et stress oxydant
Language :
English
Title :
Ex Vivo Antioxidant Capacities of Fruit and Vegetable Juices. Potential In Vivo Extrapolation
Publication date :
May 2021
Journal title :
Antioxidants
eISSN :
2076-3921
Publisher :
MDPI AG, Switzerland
Volume :
10
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 12 May 2021

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