ORAC Assay – Oxygen Radical Antioxidant Capacity

 

 

소개 (Description)

Antioxidant capacity is an overall ability of organisms or food to catch 

free radicals and prevent their harmful effect. Antioxidative effect includes 

protection of cells and cellular structures against harmful effect of free radicals, 

especially oxygen and nitrogen. Antioxidants are substances with antioxidative 

properties. Antioxidants are most commonly present in fruits and vegetables. 

In addittion, other foods such as wine, meat or eggs contain these substances.

 

 

 

 

 

측정 원리 (Assay Principles)

The ORAC assay depends on the free radical damage to a fluorescent probe, such as fluorescein. As a result, there is a change of fluorescent intensity. Hence, the degree of change is indicative of the amount of radical damage. The presence of antioxidants results in an inhibition in the free radical damage to the fluorescent compound. This inhibition is observed as a preservation of the fluorescent signal.

 

It is possible to quantify the protection by calculating the area under the curve (AUC) from the experimental sample. After subtracting the AUC for the blank, the resultant difference would be the protection that the antioxidant compound confers. Trolox® (6-hydroxy-2,5,7,8-tetrametmethylchroman-2-carboxylic acid), a water-soluble vitamin E analog, is used as the calibration standard and ORAC results are expressed as Trolox® equivalents.

 

 

ORAC Data Analysis 보러 가기 

 

 

 

 

    

 

 

 

KF01004-100     ORAC Antioxidant Capacity Assay Kit     100 tests

KF01004-200     ORAC Antioxidant Capacity Assay Kit     200 tests

KF01004-400     ORAC Antioxidant Capacity Assay Kit     400 tests 

 

 

 

 

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