Evaluation of Antioxidant Capacity (ABTS and CUPRAC) and Total Phenolic Content (Folin-Ciocalteu) Assays of Selected Fruit, Vegetables, and Spices.

Abstract

Antioxidant (AOX) capacity assays are important analytical tools, used worldwide to measure the AOX capacities of various food commodities. Although numerous protocols have been published to ascertain AOX capacities, there are increasing concerns about the reliability of many of these assays. Poor correlation of results between various assays, as well as problems with reproducibility, consistency, and accuracy, is to blame. Published AOX assays also differ markedly from each other by employing different reaction conditions, using different extracting solvents, and applying dissimilar quantification methods. In this study, AOX capacities of a range of fruit, vegetables, and spices, commonly consumed and of commercial importance in Australia and worldwide, were measured in both hydrophilic and lipophilic solvents by using two different assay systems. As the polyphenolic compounds present in any sample matrix are the main contributors to its AOX properties, the commodities were also analysed for total phenolic content (TPC), again using both solvent systems. Analysis of the results from the current study with values from the published literature exposed the challenges that make direct comparison of any quantitative results difficult. However, a strong mutual correlation of our assay results facilitated a meaningful comparison of the data within the laboratory. Concurrent use of lipophilic and hydrophilic solvents made the results more reliable and understandable. Findings from this study will aid to address the existing challenges and bring a more rational basis to the AOX capacities. This unique analytical approach also provided a platform to build an internal reference database for the commonly consumed and commercially important food commodities with the potential to broaden the scope into a database for similar food matrices.