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dc.contributor.authorBolanos de la Torre, Angelica A. S.*
dc.contributor.authorHenderson, Terence*
dc.contributor.authorNigam, Poonam S.*
dc.contributor.authorOwusu-Apenten, Richard K.*
dc.date.accessioned2018-09-24T12:36:58Z
dc.date.available2018-09-24T12:36:58Z
dc.date.issued2014-11-07
dc.identifier.citationBolanos, de la Torre AA, T. Henderson, P. S. Nigam, and R. K. Owusu-Apenten. "A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey." Food chemistry 174 (2015): 119.
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10034/621421
dc.description.abstractThe ferric reducing antioxidant power (FRAP) assay was recently adapted to a microplate format. However, microplate-based FRAP (mFRAP) assays are affected by sample volume and composition. This work describes a calibration process for mFRAP assays which yields data free of volume effects. From the results, the molar absorptivity (ε) for the mFRAP assay was 141,698 M−1 cm−1 for gallic acid, 49,328 M−1 cm−1 for ascorbic acid, and 21,606 M−1 cm−1 for ammonium ferrous sulphate. The significance of ε (M−1 cm−1) is discussed in relation to mFRAP assay sensitivity, minimum detectable concentration, and the dimensionless FRAP-value. Gallic acid showed 6.6 mol of Fe2+ equivalents compared to 2.3 mol of Fe+2 equivalents for ascorbic acid. Application of the mFRAP assay to Manuka honey samples (rated 5+, 10+, 15+, and 18+ Unique Manuka Factor; UMF) showed that FRAP values (0.54–0.76 mmol Fe2+ per 100 g honey) were strongly correlated with UMF ratings (R2 = 0.977) and total phenols content (R2 = 0.982)whilst the UMF rating was correlated with the total phenols (R2 = 0.999). In conclusion, mFRAP assay results were successfully standardised to yield data corresponding to 1-cm spectrophotometer which is useful for quality assurance purposes. The antioxidant capacity of Manuka honey was found to be directly related to the UMF rating
dc.language.isoenen
dc.publisherElsevieren_US
dc.relation.urlhttps://doi.org/10.1016/j.foodchem.2014.11.009en_US
dc.relation.urlhttps://www.ncbi.nlm.nih.gov/pubmed/25529660en_US
dc.relation.urlhttps://www.sciencedirect.com/science/article/pii/S0308814614017348en_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/en_US
dc.subjectantioxidant capacityen_US
dc.subjectmicroplate assayen_US
dc.subjectFerric reducing antioxidant power FRAPen_US
dc.subjectManuka honeyen_US
dc.titleA universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honeyen_US
dc.typeArticleen_US
dc.contributor.departmentUlster University
dc.identifier.journalFood Chemistryen_US
dc.date.accepted2014-11-01
or.grant.openaccessYesen_US
rioxxterms.funderunfundeden_US
rioxxterms.identifier.projectunfundeden_US
rioxxterms.versionAMen_US
rioxxterms.licenseref.startdate2018-09-24
refterms.dateFCD2018-08-23T13:32:20Z
refterms.versionFCDAM
refterms.dateFOA2018-09-24T12:36:58Z


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